Abstract
Xanthomonas is a genus of phytopathogenic bacteria, which produces a slimy, polysaccharide matrix known as xanthan gum, which involves, protects and helps the bacteria during host colonization. Although broadly used as a stabilizer and thickener in the cosmetic and food industries, xanthan gum can be a troubling artifact in molecular investigations due to its rheological properties. In particular, a cross-reaction between reference compounds and the xanthan gum could compromise metabolic quantification by NMR spectroscopy. Aiming at an efficient gum extraction protocol, for a 1H-NMR-based metabolic profiling study of Xanthomonas, we tested four different interventions on the broadly used methanol-chloroform extraction protocol for the intracellular metabolic contents observation. Lower limits for bacterial pellet volumes for extraction were also probed, and a strategy is illustrated with an initial analysis of X. citri’s metabolism by 1H-NMR spectroscopy.
Highlights
Xanthomonas is a genus of Gram-negative, yellow-pigmented bacteria which resides at the base of the Gammaproteobacteria and comprises 27 species
Xanthomonas axonopodis pv. citri, we found some difficulty in setting up the experiments
The distortion observed in the sample would make any attempts of metabolite identification and/or quantification in the 1H-NMR spectrum questionable especially when employing the targeted profiling approach [16]
Summary
Xanthomonas is a genus of Gram-negative, yellow-pigmented bacteria which resides at the base of the Gammaproteobacteria and comprises 27 species. Due to its rheological properties such as high viscosity and pseudoelasticity, xanthan gum has been widely employed in industry, from a thickening agent of salad dressings and a sausage emulsifier, to a versatile stabilizer of cosmetic products and even some usages in oil drilling and in building products to optimize material properties [4]. Even though it is a desired product in the industry, xanthan gum presence can be a real challenge for some analyses
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