Complex Polysaccharides Research Articles

Applications of cellulase enzyme in textile industry purified from Bacillus paramycoides S 5

Cellulases are enzymes which breaks down β -1-4-glycosidic bonds present in a complex polysaccharide cellulose. In this study cellulase producing bacteria were isolated from soil samples and efficient cellulase producing bacteria was identified as Bacillus paramycoides S 5 strain by using 16 S rRNA sequencing method. By using the same strain, cellulase enzyme was purified with different methods such as ammonium sulfate precipitation, dialysis, chromatography. The purified enzyme was tested for its applications in textile industry. The applications of cellulase enzymes in txtile industry includes wet processing, biostoning, biopolishing, softening and removal of stain from the clothes. In the present study of applications of purified cellulase enzyme in textile industry, after testing for wet processing and softening of fabrics giving the good biofinishing effects on selected fabric. In another application that is in removal of stain from cloth shows positive effect and found that cellulase has capability to remove stain colour from the cloth, later on cellulase applicability also tested on fabrics with respected to biopolishing which helps to remove the fabrics and microfibrils from the cloth giving a soft appearance to cloth. Finally cellulase was also tested for biostoning.

Fish oil-containing edible films with active film incorporated with extract of Psidium guajava leaves: preparation and characterization of double-layered edible film

The utilization of zein and gum arabic has grown in an attempt to formulate wall materials based on protein–polysaccharide complexes. This mixture provides a versatile delivery system for hydrophilic (guava leaf extract, GLE) or lipophilic (fish oil, FO) bioactive compounds, and it can be used as an edible film-forming polymer. This study was undertaken to characterize FO-containing edible films that were double-layered with a film containing GLE. Modified zein and gum arabic solutions (MG complex) were mixed at a ratio of 1:1.5 (v/v), adjusted to pH 5, added with glycerol (20% of the complex) and FO (5% of the complex), and finally adjusted to pH 5. This was prepared as the bottom/lower layer. The upper/active layer was prepared by mixing MG complex, glycerol, and GLE (1, 3, and 5% w/v of the complex). The total phenolic and flavonoid contents in GLE were 15.81 mg GAE/g extract and 6.99 mg QE/g extract, respectively. The IC50 of the DPPH radical scavenging activity of GLE was 26.86 ppm with antibacterial activity against Bacillus subtilis and Escherichia coli of 9.83 and 12.55 mm. The total plate counts of double-layered films containing GLE were retained below 3 log CFU/g during 28-day storage. The peroxide values of these films were dimmed for no more than 9.08 meq/kg sample on day 28 of storage. Thickness (872.00-971.67 μm), water vapor transmission rate (12.99-17.04 g/m2/day), tensile strength (1.56-2.02 kPa), elongation at break (61.53-75.41%), glass transition (52.74-57.50°C), melting peak (131.59-142.35°C), inhibition against B. subtilis (33.67-40.58 mm), and inhibition against E. coli (2.05-9.04 mm) were obtained by double-layered films. GLE can be successfully incorporated into the active layer of a double-layer film to improve its characteristics while significantly slowing down the microbial contamination and oxidation rate. MG complex and FO can also contribute to the performance of the edible film.

Exploring the Prebiotic Potentials of Hydrolyzed Pectins: Mechanisms of Action and Gut Microbiota Modulation

The intestinal microbiota is a complex ecosystem where the microbial community (including bacteria) can metabolize available substrates via metabolic pathways specific to each species, often related in symbiotic relations. As a consequence of using available substrates and microbial growth, specific beneficial metabolites can be produced. When this reflects the health benefits for the host, these substrates can be categorized as prebiotics. Given that most prebiotic candidates must have a low molecular weight to be further metabolized by the microbiota, the role in the preliminary biological pretreatment is crucial. To provide proper substrates to the intestinal microbiota, a strategy could be to decrease the complexity of polysaccharides and reduce the levels of polymerization to low molecular weight for the target molecules, driving better solubilization and the consequent metabolic use by intestinal bacteria. When high molecular weight pectin is degraded (partially depolymerized), its solubility increases, thereby improving its utilization by gut microbiota. With regards to application, prebiotics have well-documented advantages when applied as food additives, as they improve gut health and can enhance drug effects, all shown by in vitro, in vivo, and clinical trials. In this review, we aim to provide systematic evidence for the mechanisms of action and the modulation of gut microbiota by the pectin-derived oligosaccharides produced by decreasing overall molecular weight after physical and/or chemical treatments and to compare with other types of prebiotics.

Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation

This study aimed to improve the gel properties of emulsion gels prepared by physical complex of fish protein and polysaccharide. The effects of Konjac glucomannan (KGM) on the structure, emulsibility of Nemipterus virgatus myofibrillar protein (MP), and the gel properties of heat-induced MP emulsion gel were investigated. The results indicated KGM modification facilitated the unfolding of MP, exposing more tryptophan and hydrophobic groups, thereby improving the wettability and emulsifying activity of MP/KGM mixtures. The interactions between MP and KGM molecules were mainly non-covalent hydrogen bonding and hydrophobic interaction. The MP/KGM mixtures exhibited superior adsorption properties at the oil-water interface, particularly with 0.5 % KGM addition, thus forming small and evenly distributed oil droplets. Besides, the curves of viscosity, G' and G" of MP/KGM emulsions climbed continuously with the increased KGM concentration. The presence of KGM, especially the medium amount (0.5 %), was conducive to the translation of α-helix into β-sheet and the formation of more dense and ordered gel network structure, thereby enhancing the gel properties of MP/KGM emulsion gels.

Egg Yolk, a Multifunctional Emulsifier: New Insights on Factors Influencing and Mechanistic Pathways in Egg Yolk Emulsification

Egg yolk is a highly effective natural emulsifier used in various food products. Its emulsifying properties are influenced by food product chemical conditions, and processing methods. Nevertheless, to effectively utilize egg yolk in food products, a more comprehensive understanding of these factors is crucial. This review discusses recent developments regarding how factors like pH, ionic strength, thermal treatments, enzymatic treatments, and novel non-thermal treatments affect egg yolk emulsifying properties. It also explores the underlying mechanisms involved in egg yolk emulsification. Food products involve different ingredients leading to varying pH values and ionic strength, which affect egg yolk protein adsorption and emulsion stability. Processing steps like thermal treatment can damage egg yolk proteins, reducing their emulsifying capabilities and leading to unstable products. Incorporating sugar, salt, and amino acids can enhance egg yolk’s resistance to heat and preserve its ability to form stable emulsions. As an alternative to thermal treatment, non-thermal techniques such as high-pressure processing and high-intensity ultrasound can be employed to preserve egg yolk. Furthermore, forming egg yolk–polysaccharide complexes can enhance egg yolk emulsifying properties. These advancements have facilitated the creation of egg yolk-based products such as high internal phase Pickering emulsions (HIPEs), low-fat mayonnaise, and egg yolk gels. A comprehensive understanding of the emulsifying mechanisms and factors involved in egg yolk will be instrumental in improving food quality and creating novel egg yolk-based products.

Unlocking of Hidden Mesopores for Enzyme Encapsulation by Dynamic Linkers in Stable Metal-Organic Frameworks.

Mesoporous metal-organic frameworks (MOFs) are promising supports for the immobilization of enzymes, yet their applications are often limited by small pore apertures that constrain the size of encapsulated enzymes to below 5 nm. In this study, we introduced labile linkers (4,4',4''-(2,4,6-boroxintriyl)-tribenzoate, TBTB) with dynamic boroxine bonds into mesoporous PCN-333, resulting in PCN-333-TBTB with enhanced enzyme loading and protection capabilities. The selective breaking of B-O bonds creates defects in PCN-333, which effectively expands both window and cavity sizes, thereby unlocking hidden mesopores for enzyme encapsulation. Consequently, this strategy not only increases the adsorption kinetics of small enzymes (<5 nm) such as cytochrome c (Cyt C) and horseradish peroxidase (HRP), but also enables the immobilization of various large-sized enzymes (>5 nm), such as glycoenzymes. The glycoenzymes@PCN-333-TBTB platform was successfully applied to synthesize thirteen complex oligosaccharides and polysaccharides, demonstrating high activity and enhanced enzyme stability. The dynamic linker-mediated enzyme encapsulation strategy enables the immobilization of enzymes exceeding the inherent pore size of MOFs, thus broadening the scope of enzymatic catalytic reactions achievable with MOF materials.

Unlocking of Hidden Mesopores for Enzyme Encapsulation by Dynamic Linkers in Stable Metal‐Organic Frameworks

AbstractMesoporous metal‐organic frameworks (MOFs) are promising supports for the immobilization of enzymes, yet their applications are often limited by small pore apertures that constrain the size of encapsulated enzymes to below 5 nm. In this study, we introduced labile linkers (4,4′,4′′‐(2,4,6‐boroxintriyl)‐tribenzoate, TBTB) with dynamic boroxine bonds into mesoporous PCN‐333, resulting in PCN‐333‐TBTB with enhanced enzyme loading and protection capabilities. The selective breaking of B−O bonds creates defects in PCN‐333, which effectively expands both window and cavity sizes, thereby unlocking hidden mesopores for enzyme encapsulation. Consequently, this strategy not only increases the adsorption kinetics of small enzymes (&lt;5 nm) such as cytochrome c (Cyt C) and horseradish peroxidase (HRP), but also enables the immobilization of various large‐sized enzymes (&gt;5 nm), such as glycoenzymes. The glycoenzymes@PCN‐333‐TBTB platform was successfully applied to synthesize thirteen complex oligosaccharides and polysaccharides, demonstrating high activity and enhanced enzyme stability. The dynamic linker‐mediated enzyme encapsulation strategy enables the immobilization of enzymes exceeding the inherent pore size of MOFs, thus broadening the scope of enzymatic catalytic reactions achievable with MOF materials.

Phase behavior and synergistic gelation of scallop (Patinopecten yessoensis) male gonad hydrolysates and gellan gum driven by pH.

Previous studies have investigated complexation and coacervation of scallop Patinopecten yessoensis male gonad hydrolysates (SMGHs) and polysaccharides influenced by pH and blending ratio. It has been found that SMGHs/polysaccharide composite shows better gel properties under strongly acidic conditions. Thus, the complexation and coacervation of SMGHs and gellan gum (GG) were investigated via turbidimetric titration at different pH values (1-12) and biopolymer blending ratios (9.5:0.5-6:4). Both pHc and pHφ1 exhibited ratio-independent behavior with constant values at approximately pH 5.8 and pH 3.8, respectively, dividing SMGHs/GG blends into three phases named mixed polymers, soluble complexes and insoluble coacervates, respectively. Overall, SMGHs and GG exhibited synergistic gelation under neutral and acidic conditions, with the initial storage modulus (G') increasing by approximately 42.5-, 573.7- and 3421-fold and 97.7-, 550.3- and 0.5-fold, respectively, at pH 7, 5 and 3, compared with SMGHs and GG. As pH decreased from 7 to 3, the initial G' and viscosity η values of SMGHs/GG gels increased by 20.1- and 2.3-fold, respectively, exhibiting the greatest increase in gel strength. Moreover, the free water in the SMGHs/GG system significantly shifted toward lower relaxation times attributed to the immobilization of the outer hydration layers. SMGHs/GG gels in the insoluble phase exhibited denser networks and rougher surfaces, supporting the enhanced rheological properties and water retention capacity of the gel. This work provides a basic foundation for the development of pH-driven SMGHs/GG gelation by examining complexation and coacervation processes. © 2024 Society of Chemical Industry.

Pectin-based encapsulation systems for the protection of beneficial bacterial species and impact on intestinal barrier function in vitro

Pectin is a complex polysaccharide important to the pharmaceutical and food industry, and due to its versatility, cheapness, and notable health benefits, it is proposed to be investigated as an encapsulation material to protect sensitive food components such as living bacteria during their passage through the gastrointestinal tract. The main objective of this study was to evaluate both, the ability of pectin-based beads to maintain the viability and functionality of L. plantarum WCFS1 and the protective effect on intestinal epithelial barrier disruption in vitro. Pectin isolated from lemon with two degrees of methylation (DM18 and DM88) was used to form microbeads with either alginate or chitosan, producing four bead types, which were alginate/pectin DM18 (AlgDM18), alginate/pectin DM88 (AlgDM88), chitosan/pectin DM18 (ChitoDM18), and chitosan/pectin DM88 (ChitoDM88).The beads were loaded with L. plantarum, and it was demonstrated that all pectin-based beads could preserve the viability of L. plantarum after encapsulation. While some differences in metabolism was observed, the alginate-pectin beads exhibited higher activity and loading capacity. Then these beads were tested on intestinal epithelial cells to assess their protective impact in the presence of a barrier disruptor A23187. The effect on gut barrier function demonstrates that the composition of the microbeads significantly affected their protective effects. Empty ChitoDM88 beads demonstrated protective effects by delaying barrier disruption and modulating the release of gut epithelial cell-specific cytokines. They increased the production of CCL20 while reducing levels of IL-8 and IL-13, which are markers of inflammation.L. plantarum WCFS1-loaded Chitosan DM88-pectin microbeads provided the strongest protection. These beads not only delayed disruption of the gut epithelial barrier but also increased epithelial barrier function before and after treatment of the monolayer with the A23187 disruptor. Additionally, the loaded ChitoDM88 beads upregulated key genes associated with the tight junction integrity of the intestinal epithelium, including ZO-1, Occludin, and Claudin-1, further supporting their protective role. The immune response was also modulated by the loaded ChitoDM88 beads, as they increased CCL20 production and reduced IL-8 levels, highlighting a bead-type-dependent impact on epithelial immune signaling.This study demonstrates that pectin-based microbeads can preserve the viability and functionality of encapsulated L. plantarum, protecting against gut barrier impairment. The results highlight pectin's potential as a promising polymer for probiotic delivery, with encapsulation effectiveness depending on the pectin's methylation degree and the stabilizing agent used.

Comparative study of Maillard reaction and blending between soybean protein isolate and soluble soybean polysaccharide: Physicochemical, structure and functional properties

Soybean protein isolate-soluble soybean polysaccharide (SPI-SSPS) complexes and mixtures with varying SPI/SSPS concentration ratios (1: 1, 2:1, 4:1, 8:1) were prepared by Maillard reaction and blending, respectively, and their physicochemical, structure, and functional properties were compared studied. The physical stability of SPI-SSPS complex, which consisted of CN and CS bonds, was better than that of the SPI/SSPS mixture with electrostatic interactions and hydrogen bonds, and both were superior SPI alone. The complex with SPI/SSPS concentration ratio of 8:1 had the highest grafting degree (33.25 %) and a more ordered structure, making its solubility and emulsifying property lower than the SPI/SSPS mixture; however, the physical and thermal stability of the SPI-SSPS complex was higher than that of the SPI and SPI/SSPS mixture. In particular, the SPI-SSPS complex with a high grafting degree showed a higher thermal denaturation temperature (194.06 °C). This study aimed to provide effective modification methods to utilize soybean processing by-products by modifying soybean protein isolate with soluble soybean polysaccharide.

IHOPE: A Randomized, Open-Label, Positive-Controlled, Multicenter Study to Evaluate the Efficacy and Safety of Oral Iron Polysaccharide Complex in Patients on Hemodialysis

IHOPE: A Randomized, Open-Label, Positive-Controlled, Multicenter Study to Evaluate the Efficacy and Safety of Oral Iron Polysaccharide Complex in Patients on Hemodialysis

Structural and Functional Features of Protein–Polysaccharide Complexes Based on Cysteine Proteases and Hydrophilically Modified Chitosan

Structural and Functional Features of Protein–Polysaccharide Complexes Based on Cysteine Proteases and Hydrophilically Modified Chitosan

Nutrition and health effects of pectin: A systematic scoping review of human intervention studies.

Pectin is composed of a group of complex polysaccharides that are naturally found in various plants and are associated with a range of beneficial health effects. Health outcomes from dietary pectin can vary depending on botanical origin, dietary dose and structure of pectin. The objective of this scoping review is to build a comprehensive overview of the current evidence available on intervention studies conducted in humans and to better understand the possible knowledge gaps in terms of structure-function relationships across the different health-related effects. PubMed and Embase databases were searched using PRISMA-ScR guidelines, yielding 141 references (from the initial 3704), representing 134 intervention studies performed between 1961 and 2022 that met inclusion criteria. Studies were divided into six categories, which included gut health, glycaemic response and appetite, fat metabolism, bioavailability of micronutrients, immune response and other topics. Review of these human intervention studies identified a variety of cohort characteristics and populations (life stage, health status, country), sources/types of pectin (i.e. citrus, sugarbeet, apple, other and non-defined), intervention timeframes (from one single intake to 168 d) and doses (0.1-50 g/d) that were tested for health outcomes in people. Gut health, post-prandial glucose regulation and maintenance of blood cholesterol represented the largest categories of studied outcomes. Further research to strengthen the structure-function relationships for pectin with health properties and associated outcomes is warranted and will benefit from a more precise description of physico-chemical characteristics and molecular compositions, such as degree of esterification, weight, degree of branching, viscosity, gel formation and solubility.

Unravelling of cellulolytic fungal consortium from humus soil for efficient lignocellulosic waste degradation

Cellulose is a complex polysaccharide composed of β 1, 4 glycosidic linkages and these linkages are broken down by a complex enzyme system called cellulase. Cellulase is an enzyme complex associated with β 1, 4 endoglucanase, β 1, 4 exoglucanase, and β glucosidase. The fungal strains were isolated from decomposed humus soil and screened for the best cellulolytic activity. Thirty-two isolates were screened among these; three were selected based on their morphological characters and hydrolytic capacity, viz, Cladosporium oxysporum N5, Aspergillus sigurros N6, and Cladosporium cladosporioides N12. Among these fungi, Cladosporium oxysporum N5 shows potential hydrolytic activity and was selected for optimization studies and evaluation of their cellulolytic capability. Cellulolytic strain Cladosporium oxysporum N5 produced maximum amount of cellulase enzyme at 5 days of incubation at 30 ℃ and pH 7, viz, β 1, 4 endoglucanase (167.83± U/ml), β 1, 4 exoglucanase (29.04± U/ml), and β glucosidase (34.07± U/ml). SEM coupled Energy dispersive X-ray and FTIR spectroscopy methods revealed the cellulose degradation efficiency of fungal cellulase by microscopic, elemental percentage, and functional group, respectively. An affordable and eco-friendly fungal-based cellulase that will boost industrially important commodity production such as food, beverages, pharmaceuticals, fertilisers, and biofuels.

Re-entrant phase transitions in Laponite/Gum Arabic nanocomposites

A re-entrant gel transition is observed in a discotic clay, Laponite (Lap) aqueous suspensions with the addition of a complex polysaccharide, Gum Arabic (GA). For fixed concentrations of Lap (1–3 % w/v) and at low GA concentrations (CGA < 10 % w/v), the composites exhibit gel behaviour, while the suspensions undergo liquid phase separation for intermediate GA concentrations (10 % w/v < CGA < 20 % w/v). Gel behaviour is again observed in the samples at even higher GA concentrations (CGA > 30 % w/v). Here, we identify a thermodynamic phase transition in Lap/GA mixtures that is caused by a variation in GA content. The viscoelastic characteristics, phase transitions, and gelation kinetics of the Lap/GA mixtures have been studied by employing rheology, small-angle X-ray scattering, and optical investigations. Reduction of the negative values of zeta-potential and growth of the composite system's hydrodynamic size indicated the presence of interactions in Lap/GA mixtures. The phase diagram enables the apparent interactions and phase transitions between the nanoplatelets and the complex polysaccharides. Thus, our study provides new perspectives on a nanocomposite's tuneable rheological and structural features.

Mechanical Stretching of Nature Inspired Linear and Branched Polysaccharide Motifs through Steered Molecular Dynamics.

A variety of 10 polysaccharide motifs comprising naturally inspired sequences of monosaccharide building blocks are studied to understand the inter-relation between their structural and mechanical behaviors. Equilibrium and steered molecular dynamics (SMD) simulations are employed to investigate the stress-strain relationships and the associated conformational flips of the pyranose moieties along the polysaccharide chains. The presence of a variety of glycosidic linkages connecting the diverse monosaccharide units along with chain-branching in some cases induce wide diversity in the carbohydrate-Ramachandran plots of the glycosidic dihedrals. Similar variations are observed in the Cremer-Pople ring puckering patterns across the polysaccharide variants. The work further provides a comparison between the experimentally obtained atomic force microscopic data of mechanical stretching for some polysaccharides with the stress-strain curves generated from our SMD simulations. Out of all the systems studied, pectin having an axial-axial orientation of the glycosidic linkage showed maximum stretching potential, while acetan-M, with an equatorial-equatorial disposition of the glycosidic bond, stretched the least. The experimental Young's modulus of the corresponding natural polysaccharides could be reasonably compared to the values obtained from our simulation models. Force distribution analysis is done to understand the propagation of punctual stress in the polysaccharides under SMD conditions. Changes in local electrophilicity or nucleophilicity of atomic centers in puckered pyranose rings are estimated through the condensed Fukui functions. All of this information can help understand the physical behavior and chemical reactivity of complex polysaccharides in a complicated milieu of electronic and steric effects experienced by them.

500 Effect of different iron sources on growth performance, gut health, and microbiota in nursery pigs

Abstract This study evaluated the effect of different iron sources, including iron polysaccharide complexes (SQM iron) and ferrous sulfate (FS) on growth performance, gut health, pathogenic bacteria load, colon fecal microbiota, and fecal iron concentration in nursery pigs. Nursery pigs (n = 320, TN70 cross, Topigs Norsvin Canada) weaned at 21 ± 2 d were randomly assigned to four treatments arranged in 2 x 2 factorial, with the factors being sanitation conditions (clean vs. dirty) and iron sources (SQM iron vs. FS, each at 100 mg iron/kg) to give 8 pens (10 piglets per pen) per treatment. Pigs were fed their respective diets in two phases over a 28-d period. Fecal scores, body weight (BW) and feed intake were recorded weekly. Iron content, gene expression of butyryl-CoA:acetate CoA-transferase and bisulfite reductase, and pathogenic bacteria counts were determined in fresh fecal samples collected on d 0, d 14, and d 21. On d 28, one pig randomly selected from each pen was euthanized to sample colon digesta for microbiota analysis and jejunal tissue and serum for gut integrity and permeability analysis. Data were analyzed using PROC MIXED of SAS followed by Tukey’s multiple comparison test except for raw 16s sRNA sequences, which were processed using QIIME2 and analyzed with Kruskal-Wallis test. Overall, from d 0 to14 SQM iron resulted in higher average daily gain (ADG) and average daily feed intake (ADFI; P &amp;lt; 0.05). SQM iron resulted in higher fecal iron at d 21 and improved fecal scores at d 27 (P &amp;lt; 0.05). SQM iron increased the relative abundance of fecal Campylobacter jejuni when comparing d 21 to d 0, and O157 E. Coli when comparing d 14 to d 0 (P &amp;lt; 0.05). Ferrous sulfate resulted in greater changes in relative abundance of butyryl-CoA:acetate CoA-transferase and bisulfate reductase than the SQM iron treatment under clean conditions when comparing d 21 to d 0 (P &amp;lt; 0.05). Dietary iron treatments did not significantly affect gastrointestinal integrity and permeability in jejunum and did not alter fecal microbiota composition on d 28. In conclusion, substituting 100 mg/kg added iron as FS with equal concentration of SQM iron improved ADG in the initial 2 wk and overall ADFI and promoted gut health indicators.

PENGARUH KONSENTRASI ASAM KLORIDA (HCl) DAN WAKTU EKSTRAKSI PADA KARAKTERISASI PEKTIN KULIT JERUK BALI (Citrus maxima)

Pectin or pectate compounds are complex polysaccharides with large molecular weights found in the middle lamella or intercellular spaces in higher plant tissues. The main function of pectin is as a thickener and gelling agent. So far, pectin production in Indonesia has not been widely known and developed. Pectin can be obtained from fruit peels, one of which is grapefruit peel. Grapefruit has a fairly high pectin content, around 30%. The purpose of this study was to find out how much pectin content is in grapefruit peels by determining the concentration of hydrochloric acid and the right extraction time to get the best yield and quality of pectin. This study used a randomized block design (RBD) method with two factors, namely the concentration of hydrochloric acid 0.2 N; 0.25 N and 0.3 N and extraction times of 60, 90 and 120 minutes with three repetitions. The observations made were yield pectin, water content, ash content, equivalent weight, methoxyl content, galacturonic acid and degree of esterification. The data obtained based on the research results were analyzed statistically with variance (α = 0.05) and continued with the Duncan Multiple Range Test (DMRT). The results showed that the concentration of hydrochloric acid 0.3 N and extraction time of 120 minutes produced the best pectin with yield 13.57%, moisture content 8.27%, ash content 7.53%, methoxyl content 6.79%, galacturonic content 261 .65%, the degree of esterification is 14.82% and it can be concluded that the test results for the characteristics of the pectin produced meet the established standards of the International Pectin Producers Association (IPPA).

Effect of Polysaccharides Isolated from Saussurea salicifolia (L.) DC on Th2-Dependent Immune Response.

The effect of polysaccharides isolated from the aboveground parts of Saussurea salicifolia (L.) DC on Th2 type immune response reactions was studied. Administration of water-soluble polysaccharides presented by arabino-galacturonans (weight average molecular weight 158.49 kDa) to mice against the background of experimental Th2 immunity reduced the severity of anaphylactic and local immediate type hypersensitivity reactions. It also suppressed the production of ovalbumin-specific IgE and IgG1 and increased the stability of mast cell membranes. The studied polysaccharide complex increased IFNγ secretion and inhibited IL-4 synthesis. These findings suggest that these polysaccharides may be considered as potential anti-allergic agents that suppress the development of allergy in its early stages.

The predicted secreted proteome of activated sludge microorganisms indicates distinct nutrient niches.

In wastewater treatment plants (WWTPs), complex microbial communities process diverse chemical compounds from sewage. Secreted proteins are critical because many are the first to interact with or degrade external (macro)molecules. To better understand microbial functions in WWTPs, we predicted secreted proteomes of WWTP microbiota from more than 1,000 high-quality metagenome-assembled genomes (MAGs) from 23 Danish WWTPs with biological nutrient removal. Focus was placed on examining secreted catabolic exoenzymes that target major classes of macromolecules. We demonstrate that Bacteroidota has a high potential to digest complex polysaccharides, but also proteins and nucleic acids. Poorly understood activated sludge members of Acidobacteriota and Gemmatimonadota also have high capacities for extracellular polysaccharide digestion. Secreted nucleases are encoded by 61% of MAGs indicating an importance for extracellular DNA and/or RNA digestion in WWTPs. Secreted lipases were the least common macromolecule-targeting enzymes predicted, encoded mainly by Gammaproteobacteria and Myxococcota. In contrast, diverse taxa encode extracellular peptidases, indicating that proteins are widely used nutrients. Diverse secreted multi-heme cytochromes suggest capabilities for extracellular electron transfer by various taxa, including some Bacteroidota that encode undescribed cytochromes with >100 heme-binding motifs. Myxococcota have exceptionally large secreted protein complements, probably related to predatory lifestyles and/or complex cell cycles. Many Gammaproteobacteria MAGs (mostly former Betaproteobacteria) encode few or no secreted hydrolases, but many periplasmic substrate-binding proteins and ABC- and TRAP-transporters, suggesting they are mostly sustained by small molecules. Together, this study provides a comprehensive overview of how WWTPs microorganisms interact with the environment, providing new insights into their functioning and niche partitioning.IMPORTANCEWastewater treatment plants (WWTPs) are critical biotechnological systems that clean wastewater, allowing the water to reenter the environment and limit eutrophication and pollution. They are also increasingly important for the recovery of resources. They function primarily by the activity of microorganisms, which act as a "living sponge," taking up and transforming nutrients, organic material, and pollutants. Despite much research, many microorganisms in WWTPs are uncultivated and poorly characterized, limiting our understanding of their functioning. Here, we analyzed a large collection of high-quality metagenome-assembled genomes from WWTPs for encoded secreted enzymes and proteins, with special emphasis on those used to degrade organic material. This analysis showed highly distinct secreted proteome profiles among different major phylogenetic groups of microorganisms, thereby providing new insights into how different groups function and co-exist in activated sludge. This knowledge will contribute to a better understanding of how to efficiently manage and exploit WWTP microbiomes.