Inhibitory effect of κ/β-carrageenan from red alga Tichocarpus crinitus on the development of a potato virus X infection in leaves of Datura stramonium L.

Nagorskaya, V. P.; Реунов, А. В.; Лапшина, Л. А.; Ermak, I. M.; Barabanova, A. O.

doi:10.1134/s1062359010060142

Cited by 17 publications

(12 citation statements)

References 11 publications

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“…Our results suggest that Car19‐oligosaccharide is a good candidate for CMV control. Earlier studies showed that κ/β‐carrageenan from the red alga Tichocarpus crinitus inhibited infection development caused by tobacco mosaic virus (TMV) and potato virus X in leaves of host plants at the early stages of infection. Laporte et al .…”

Section: Resultsmentioning

confidence: 99%

Characterization of a thermostable κ‐carrageenase from a hot spring bacterium and plant protection activity of the oligosaccharide enzymolysis product

Pan

Xie

et al. 2018

J Sci Food Agric

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Background Seaweed oligosaccharides are environmentally‐friendly natural products and their use for disease control in sustainable agriculture is extremely promising. Enzymatic digestion to prepare seaweed oligosaccharides has drawn considerable interest. However, the study of enzymatically degraded products of carrageenan is still in its infancy compared with that of other hydrocolloids such as agar and alginate. To prepare degraded carrageenan on a commercial scale, it is necessary to select superior producer bacterial strains to improve the yield and thermostability of carrageenases. Results The carrageenan‐degrading bacterium Bacillus sp. HT19 was isolated from sediment of a hot spring in Indonesia, and a κ‐carrageenase with high activity was purified from the culture supernatant. The purified enzyme, named Car19, had maximum activity (538 U mg−1) at 60 °C and pH 7.0. Notably, the enzyme retained >90% of its initial activity after incubation at 60 °C for 24 h. The Ca2+ obviously improved the thermostability of Car19 at 70 °C. The Km and Vmax values of purified Car19 were 0.061 mg mL−1 and 115.13 U mg−1, respectively, with κ‐carrageenan as substrate. Thin‐layer chromatography and electrospray ionization mass‐spectrometry analysis of hydrolysates indicated that the enzyme exolytically depolymerized κ‐carrageenan to neo‐carrabiose. The hydrolysate enhanced the resistance of cucumber to cucumber mosaic virus and increased the activity of antioxidant enzymes in infected plants. Conclusion To our knowledge, Car19 is the most thermostable κ‐carrageenase reported so far. Its high optimal reaction temperature and thermostability, and unitary hydrolysate constituent, makes Car19 a promising candidate for the preparation of carrageenan oligosaccharides with plant protection activity. © 2018 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Characterization of a thermostable κ‐carrageenase from a hot spring bacterium and plant protection activity of the oligosaccharide enzymolysis product

Pan

Xie

et al. 2018

J Sci Food Agric

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“…Carrageenans are utilized in the pharmaceutical industry [ 198 , 200 ], focusing on anti-inflammatory [ 201 ], antiviral [ 202 , 203 , 204 , 205 , 206 , 207 ], anticoagulant [ 208 , 209 ], immunomodulatory [ 210 ], antitumoral [ 211 ], antioxidant [ 208 , 211 , 212 ], anti-angiogenic [ 213 ] and neuroprotective [ 211 ] activities. The function of carrageenans in agriculture has been verified [ 214 , 215 , 216 , 217 , 218 , 219 , 220 , 221 ]. They improve growth [ 222 ] and stimulate defense responses against viruses [ 214 , 221 ] and abiotic stresses [ 223 ].…”

Section: Seaweeds Biodiversity and Potential To Exploitationmentioning

confidence: 99%

The Evolution Road of Seaweed Aquaculture: Cultivation Technologies and the Industry 4.0

García-Poza

Leandro

Cotas

et al. 2020

IJERPH

162

108

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Seaweeds (marine macroalgae) are autotrophic organisms capable of producing many compounds of interest. For a long time, seaweeds have been seen as a great nutritional resource, primarily in Asian countries to later gain importance in Europe and South America, as well as in North America and Australia. It has been reported that edible seaweeds are rich in proteins, lipids and dietary fibers. Moreover, they have plenty of bioactive molecules that can be applied in nutraceutical, pharmaceutical and cosmetic areas. There are historical registers of harvest and cultivation of seaweeds but with the increment of the studies of seaweeds and their valuable compounds, their aquaculture has increased. The methodology of cultivation varies from onshore to offshore. Seaweeds can also be part of integrated multi-trophic aquaculture (IMTA), which has great opportunities but is also very challenging to the farmers. This multidisciplinary field applied to the seaweed aquaculture is very promising to improve the methods and techniques; this area is developed under the denominated industry 4.0.

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“…The role of carrageenans in agriculture has also been confirmed [141,142,143,144,145,146,147,148], since it stimulates growth [149] and increases defense responses against viruses [141,148] and abiotic stresses [93].…”

Section: Components: Properties and Extractionmentioning

confidence: 99%

“…Oligocarrageenans are oligomers of sulfated galactose, usually DP 2–20 [148,157], prepared by depolymerization by acid hydrolysis. Despite the degraded carrageenan caused significant mucosal ulceration of the colon, associated to histopathological changes, epithelial thinning, slight erosion, cellular infiltration and other negative changes in animal organisms [143], carrageenan oligosaccharides exhibit several biological activities, influenced by their molecular weight and sulfation degree.…”

Section: Components: Properties and Extractionmentioning

confidence: 99%

Integral Utilization of Red Seaweed for Bioactive Production

2019

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The hydrocolloids carrageenan and agar are the major fraction industrially extracted and commercialized from red seaweeds. However, this type of macroalgae also contains a variety of components with nutritional, functional and biological properties. In the context of sustainability and bioeconomy, where the integral utilization of the natural resources is incentivized, the sequential separation and valorization of seaweed components with biological properties of interest for food, nutraceuticals, cosmeceuticals and pharmaceuticals is proposed. In this work, a review of the available conventional and alternative greener and efficient extraction for obtaining red seaweed bioactives is presented. The potential of emerging technologies for the production of valuable oligomers from carrageenan and agar is also commented, and finally, the sequential extraction of the constituent fractions is discussed.

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Inhibitory effect of κ/β-carrageenan from red alga Tichocarpus crinitus on the development of a potato virus X infection in leaves of Datura stramonium L.

Cited by 17 publications

References 11 publications

Characterization of a thermostable κ‐carrageenase from a hot spring bacterium and plant protection activity of the oligosaccharide enzymolysis product

Characterization of a thermostable κ‐carrageenase from a hot spring bacterium and plant protection activity of the oligosaccharide enzymolysis product

The Evolution Road of Seaweed Aquaculture: Cultivation Technologies and the Industry 4.0

Integral Utilization of Red Seaweed for Bioactive Production

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