Polysaccharide Molecules Research Articles

Crystal structures of eukaryote glycosyltransferases reveal biologically relevant enzyme homooligomers.

Glycosyltransferases (GTases) transfer sugar moieties to proteins, lipids or existing glycan or polysaccharide molecules. GTases form an important group of enzymes in the Golgi, where the synthesis and modification of glycoproteins and glycolipids take place. Golgi GTases are almost invariably type II integral membrane proteins, with the C-terminal globular catalytic domain residing in the Golgi lumen. The enzymes themselves are divided into 103 families based on their sequence homology. There is an abundance of published crystal structures of GTase catalytic domains deposited in the Protein Data Bank (PDB). All of these represent either of the two main characteristic structural folds, GT-A or GT-B, or present a variation thereof. Since GTases can function as homomeric or heteromeric complexes in vivo, we have summarized the structural features of the dimerization interfaces in crystal structures of GTases, as well as considered the biochemical data available for these enzymes. For this review, we have considered all 898 GTase crystal structures in the Protein Data Bank and highlight the dimer formation characteristics of various GTases based on 24 selected structures.

Unique phagocytic properties of hemocytes of Pacific oyster Crassostrea gigas against yeast and yeast cell-wall derivatives

For a marine bivalve mollusk such as Pacific oyster Crassostrea gigas, the elimination of foreign particles via hemocyte phagocytosis plays an important role in host defense mechanisms. The hemocytes of C. gigas have a high phagocytic ability for baker's yeast (Saccharomyces cerevisiae) and its cell-wall product zymosan. C. gigas hemocytes might phagocytose yeast cells after binding to polysaccharides on the cell-wall surface, but it is unknown how and what kinds of polysaccharide molecules are recognized. We conducted experiments to determine differences in the phagocytic ability of C. gigas hemocytes against heat-killed yeast (HK yeast), zymosan and zymocel, which are similarly sized and shaped but differ in the polysaccharide composition of their particle surface. We found that both the agranulocytes and granulocytes exerted strong phagocytic ability on all tested particles. The phagocytic index (PI) of granulocytes for zymosan was 9.4 ± 1.7, which significantly differed with that for HK yeast and zymocel (P < 0.05). To evaluate the PI for the three types of particles, and especially to understand the outcome of the much higher PI for zymosan, PI was gauged in increments of 5 (1–5, 6–10, 11–15, and ≥16), and the phagocytic frequencies were compared according to these increments. The results show that a markedly high PI of ≥16 was exhibited by 18.1% of granulocytes for zymosan, significantly higher than 1.7% and 3.9% shown for HK yeast and zymocel, respectively (P < 0.05). These findings indicate that the relatively high PI for zymosan could not be attributed to a situation wherein all phagocytic hemocytes shared a high mean PI, but rather to the ability of some hemocytes to phagocytose a larger portion of zymosan. To determine whether the phagocytosis of these respective particles depended on the recognition of specific polysaccharide receptors on the hemocyte surface, C. gigas hemocytes were pretreated with soluble α-mannan or β-laminarin and then allowed to phagocytose the three types of the particles. The percentage of phagocytic cells of β-laminarin-treated granulocytes decreased significantly for zymosan and zymocel, but not for yeast. These results suggest that C. gigas might possess at least two types of hemocytes, and that one type of the hemocytes (granulocytes) is more active for phagocytosis. The granulocytes were found to have multiple subtypes with different phagocytic abilities and multiple phagocytic receptors. Some of the granulocyte subtypes revealed a much stronger phagocytic ability, depending on the presence of β-glucan receptors for phagocytosis.

Stabilization of milk proteins in acidic conditions by pectic polysaccharides extracted from soy flour

Pectic polysaccharides were extracted from soy flour at either room temperature (SPRT) or 121°C (SPH), and their abilities to stabilize milk proteins in acidic conditions were evaluated. Both SPRT and SPH were found to contain proteinaceous components that were difficult to dissociate from polysaccharide components using size exclusion chromatography, whereas the molar mass of the former was approximately twice that of the latter. Due to the higher molar mass, SPRT was expected to provide stronger steric effects to prevent aggregation between milk proteins in acidic conditions than SPH. Alkaline treatment of SPRT for breaking O-linkages between AA and monosaccharide residues decreased its molar mass by approximately 160 kDa, indicating that they contained naturally occurring conjugates of pectic and proteinaceous moieties. Particle size distributions in simulated acidified milk drink samples containing 0.2% SPRT or SPH showed monomodal distributions with median diameters of around 1.2 μm at pH 4. The presence of large protein aggregates (∼5 μm) was detected at 0.2% SPRT and pH 3.2, 0.6 to 0.8% SPRT and pH 4, or 0.2% SPH and pH 3.4. The presence of excess polysaccharide molecules unbound to proteins was detected at 0.2% SPRT and pH 3.2 to 3.4, 0.4 to 0.8% SPRT and pH 4, 0.2% SPH and pH 3.4 to 3.6, and 0.4 to 0.8% SPH and pH 4. The present results suggest that molecular characteristics of pectic polysaccharides vary depending on extraction conditions and hence their functional behavior.

Revealing the ability of a novel polysaccharide bioflocculant in bioremediation of heavy metals sensed in a Vibrio bioluminescence reporter assay

A bioflocculant-producing bacterial strain, designated MSI021, was isolated from the marine sponge Dendrilla nigra and demonstrated 94% flocculation activity in a kaolin clay suspension. MSI021 was identified as Bacillus cereus based on phylogenetic affiliation and biochemical characteristics. The purified extra-cellular bioflocculant was chemically elucidated as a polysaccharide molecule. The polysaccharide bioflocculant was stable under both acidic and alkaline conditions (pH 2.0–10.0) and temperatures up to 100 °C. The purified bioflocculant efficiently nucleated the formation of silver nanoparticles which showed broad spectrum antibacterial activity. The ability of the bioflocculant to remediate heavy metal toxicity was evaluated by measuring the inhibition of bioluminescence expression in Vibrio harveyi. Enrichment of heavy metals such as zinc, mercury and copper at concentrations of 1, 2 and 3 mM in culture media showed significant reduction of bioluminescence in Vibrio, whereas media enriched with heavy metals and bioflocculant showed dose dependent improvement in the expression of bioluminescence. The assay results demonstrated that the polysaccharide bioflocculant effectively mitigates heavy metal toxicity, thereby improving the expression of bioluminescence in Vibrio. This bioluminescence reporter assay can be developed into a high-throughput format to monitor and evaluate of heavy metal toxicity. The findings of this study revealed that a novel polysaccharide bioflocculant produced by a marine B. cereus demonstrated strong flocculating performance and was effective in nucleating the formation antibacterial silver nanoparticles and removing heavy metals. These results suggest that the MSI021 polysaccharide bioflocculant can be used to develop greener waste water treatment systems.

Over production of fermentable sugar for bioethanol production from carbohydrate-rich Malaysian food waste via sequential acid-enzymatic hydrolysis pretreatment

In Malaysia, the amount of food waste produced is estimated at approximately 70% of total municipal solid waste generated and characterised by high amount of carbohydrate polymers such as starch, cellulose, and sugars. Considering the beneficial organic fraction contained, its utilization as an alternative substrate specifically for bioethanol production has receiving more attention. However, the sustainable production of bioethanol from food waste is linked to the efficient pretreatment needed for higher production of fermentable sugar prior to fermentation. In this work, a modified sequential acid-enzymatic hydrolysis process has been developed to produce high concentration of fermentable sugars; glucose, sucrose, fructose and maltose. The process started with hydrothermal and dilute acid pretreatment by hydrochloric acid (HCl) and sulphuric acid (H2SO4) which aim to degrade larger molecules of polysaccharide before accessible for further steps of enzymatic hydrolysis by glucoamylase. A kinetic model is proposed to perform an optimal hydrolysis for obtaining high fermentable sugars. The results suggested that a significant increase in fermentable sugar production (2.04-folds) with conversion efficiency of 86.8% was observed via sequential acid-enzymatic pretreatment as compared to dilute acid pretreatment (∼42.4% conversion efficiency). The bioethanol production by Saccharomyces cerevisiae utilizing fermentable sugar obtained shows ethanol yield of 0.42g/g with conversion efficiency of 85.38% based on the theoretical yield was achieved. The finding indicates that food waste can be considered as a promising substrate for bioethanol production.

Characterization of the molar mass distribution of macromolecules in beer for different mashing processes using asymmetric flow field-flow fractionation (AF4) coupled with multiple detectors.

The macromolecular composition of beer is largely determined by the brewing and the mashing process. It is known that the physico-chemical properties of proteinaceous and polysaccharide molecules are closely related to the mechanism of foam stability. Three types of "American pale ale" style beer were prepared using different mashing protocols. The foam stability of the beers was assessed using the Derek Rudin standard method. Asymmetric flow field-flow fractionation (AF4) in combination with ultraviolet (UV), multiangle light scattering (MALS) and differential refractive index (dRI) detectors was used to separate the macromolecules present in the beers and the molar mass (M) and molar mass distributions (MD) were determined. Macromolecular components were identified by enzymatic treatments with β-glucanase and proteinase K. The MD of β-glucan ranged from 106 to 108g/mol. In addition, correlation between the beer's composition and foam stability was investigated (increased concentration of protein and β-glucan was associated with increased foam stability).

Effect of konjac glucomannan on sodium alginate membrane

This paper introduces a blended membrane which is prepared by coagulation of sodium alginate and konjac glucomannan (KGM) in an aqueous solution, and studies the effect of different concentrations of KGM on sodium alginate films. The structural characterization of prepared blend film was implemented by scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR), and the optimum ratio was determined by comparing fracture elongation, moisture absorption and moisture retention. The results indicate that the two polysaccharide molecules, sodium alginate and KGM, in the blend membrane have a good compatibility. The surface of blend film is smooth and uniform. The addition of KGM can significantly improve the moisture absorption and moisture retention performance of sodium alginate film, and its mechanical performance is also improved to some extent. The ratio of sodium alginate and KGM is 3.2:1.5.

Abstract 538: Gum Arabic Acutely Inhibit PCSK9 and Upregulate LDLr in HepG2

Introduction: Gum arabic (GA) (Acacia Senegal) is widely used agent in both the pharmaceutical and food industries as an emulsifier and stabilizer. It is a branched complex polysaccharide molecule rich in calcium, potassium, and magnesium in addition to other minerals. Its aqueous solution is either neutral or slightly acidic. Human intake of GA with atorvastatin was reported to significantly reduce plasma low density lipoprotein, and triglyceride. This study is designed to test mechanism (s) of its action on HepG2 cell. Hypothesis: The plasma lipids reduction associated with GA intake is likely associated with PCSK9/LDLr mechanism. Methods: Gum Arabic was dissolved in water and irradiated under UV light for 5 hours. Three final concentrations: 5ng/ml, 100ng/ml and 500 ng/ml were used for treatment of HepG2 cells at 6 hours, 12 hours and 24 hours using 12 well plates. Following treatment cells were collected into Trizol® solution; RNA was extracted for gene expression following Trizol® supplier protocol. cDNA was synthesized and the expression of PSCK9, LDLR and other related genes were tested using real time PCR. Results: The use of viscous (soluble) fiber (e.g., oats, guar, pectin, and psyllium) as therapeutic dietary options to enhance lowering of LDL cholesterol in primary and secondary prevention of CHD was well known, however there is no study to date that have shown the GA cholesterol lowering mechanism(s). In this study cell treated with GA for six hours has resulted in approximately 50 fold reductions of PCSK9 gene expression across the various concentrations, and approximately 25 fold up regulation of LDLr gene. Prolonged treatments beyond the six hours have shown differential responses. Conclusions: This study demonstrates that Gum Arabic has acute anti PCSK9 properties, as well as beneficial LDLr modulation effects. Our data explain the modulatory mechanism of Gum Arabic plasma LDL lowering effects associated with its intake in humans.

Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC

The effect of four dietary fibre polysaccharides (microcrystalline cellulose (MCC), inulin (IN), apple pectin (AP) and citrus pectin (CP)) on structure and thermal properties of gluten proteins in the gluten dough was studied with application of FT-Raman spectroscopy, thermogravimetry (TGA) and differential scanning calorimetry (DSC). The commercially available wheat gluten was mixed with the polysaccharides in five concentrations: 3%, 6%, 9%, 12% and 18%. The obtained results showed that MCC, IN and small amount of pectin (3% and 6%) induced similar changes in the secondary structure of gluten proteins concerning formation of antiparallel-β-sheets connected by intermolecular hydrogen bonds from α-helices and β-sheets. Higher contents of pectin (9–18%) led to formation of aggregates and β-like aggregates. The observed changes in the secondary structure, conformation of disulphide bridges and environment of tyrosine and tryptophan of gluten proteins indicated partial dehydration of gluten network as a result of a competitive water binding by polysaccharides molecules (especially MCC and IN) during the dough mixing. TGA results also confirmed this statement. However, slightly different results were obtained for pectins. They not only competed for water with gluten proteins but also interacted with them since a thermogravimetric peak characteristic for pectin was observed in the derivative TGA profiles of gluten – pectin mixtures.

Characterization of Exopolysaccharide Produced by Ganoderma sp TV1 and Its Potential as Antioxidant and Anticancer Agent

Medicinal mushrooms are known for their bioactive molecules that have potential to fight cancer cell and have an immune-modulatory effect. Mainly these are either polysaccharide or terpenoidal molecules. In present study mushroom samples were explored for their exopolysaccharide (EPS) production as bioactive molecules. The potential EPS producer was identified as Ganoderma sp TV1 (GenBank accession no. KC590320). Conditions optimized for pH and temperature for higher EPS production suggest that 6.5 pH and 23°C were optimum. Antioxidant activity examined in the temporal sequence of event revealed that it shows higher on 7th day of incubation. Antioxidant activity from fruiting body and mycellial growth was examined and showed higher activity in fruiting body. Chemical characterization of EPS was done by TLC, FTIR, HPLC and XRD revealed glucose and galactose as monomer. EPS showed 50% inhibition of ABTS in antioxidant assay and 61.8% inhibition of A549 lung cancer cell line in MTT assay for anticancer assay. Thus, EPS by Ganoderma sp. TV1 can be effectively used as antioxidant and anticancer agent.

A highly regular fucosylated chondroitin sulfate from the sea cucumber Massinium magnum: Structure and effects on coagulation

A fucosylated chondroitin sulfate MM was isolated from the sea cucumber Massinium magnum. Structure of this polysaccharide was determined using chemical and NMR spectroscopic methods. The backbone of MM was shown to consist mainly of chondroitin sulfate E units with a small portion (about 10%) of chondroitin sulfate A fragments. Practically one type of branches Fuc3S4S attached to O-3 of GlcA residues was found in the polysaccharide molecules. The main repeating units of MM are →4)-[α-l-Fuc3S4S-(1→3)]-β-d-GlcA-(1→3)-β-d-GalNAc4S6S-(1→, whereas the minor repeating units are →4)-[α-l-Fuc3S4S-(1→3)]-β-d-GlcA-(1→3)-β-d-GalNAc4S-(1→. Anticoagulant activity of MM determined in APTT and TT tests was shown to be lower than that of heparin, but higher than that of enoxaparin. In the experiments with purified proteins MM effectively potentiated inhibition of thrombin and factor Xa by ATIII. Besides, MM did not induce platelets aggregation in platelets rich plasma.

Heat capacity and nuclear magnetic relaxation times of non-freezing water restrained by polysaccharides, revisited

Calorimetric and nuclear magnetic relaxation studies on non-freezing water restrained by polysaccharide are introduced together with the historical background of this research field. Non-freezing water restrained by the hydrophilic group of polysaccharide shows no first order thermodynamic phase transition. The amount of non-freezing water calculated from the melting enthalpy of water restrained by various kinds of polysaccharides was collected. Molecular motion of polysaccharides is markedly enhanced by the introduction of non-freezing water and glass transition shifts to the ca. 200 K low temperature side. At the same time, molecular chains rearrange to a more stabilized state, which can be observed as the decrease in heat capacities. 1H nuclear magnetic relaxation studies at a temperature lower than glass transition indicate that a part of the water molecules is closely bound to the backbone proton and is not sufficiently isolated. Calorimetric and nuclear magnetic relaxation studies suggest that non-freezing water inevitably cooperates with matrix polysaccharide molecules.

A Novel Rhamnose-Rich Hetero-exopolysaccharide Isolated from Lactobacillus paracasei DG Activates THP-1 Human Monocytic Cells.

The consumption of food products and supplements called probiotics (i.e., containing live microbial cells) to potentially prevent or treat specific diseases is constantly gaining popularity. The lack of knowledge on the precise mechanisms supporting their potential health-promoting properties, however, greatly limits a more appropriate use of each single probiotic strain. In this context, we studied a well-known probiotic, Lactobacillus paracasei DG, in order to identify the constitutive molecules that can explain the documented health-promoting properties of this bacterium. We found a novel polysaccharide molecule, named DG-EPS, that is secreted by and covers the bacterium. We demonstrated that this molecule, which has a chemical structure never identified before, has immunostimulatory properties and therefore may contribute to the ability of the probiotic L. paracasei DG to interact with the immune system.

Co-pyrolysis mechanism of seaweed polysaccharides and cellulose based on macroscopic experiments and molecular simulations

Co-pyrolysis conversion of seaweed (Enteromorpha clathrat and Sargassum fusiforme) polysaccharides and cellulose has been investigated. From the Py-GC/MS results, Enteromorpha clathrata (EN) polysaccharides pyrolysis mainly forms furans; while the products of Sargassum fusiforme (SA) polysaccharides pyrolysis are mainly acid esters. The formation mechanisms of H2O, CO2, and SO2 during the pyrolysis of seaweed polysaccharides were analyzed using the thermogravimetric-mass spectrometry. Meanwhile the pyrolysis of seaweed polysaccharide based on the Amber and the ReaxFF force fields, has also been proposed and simulated respectively. The simulation results coincided with the experimental results. During the fast pyrolysis, strong synergistic effects among cellulose and seaweed polysaccharide molecules have been simulated. By comparing the experimental and simulation value, it has been found that co-pyrolysis could increase the number of molecular fragments, increase the pyrolysis conversion rate, and increase gas production rate at the middle temperature range.

Biopolymer-stabilized conjugated linoleic acid (CLA) oil-in-water emulsions: Impact of electrostatic interactions on formation and stability of pectin-caseinate-coated lipid droplets

Conjugated linoleic acid (CLA) may be used as a nutraceutical, supplement or pharmaceutical due to its potential health benefits. In this study, CLA oil-in-water emulsions were fabricated using biopolymers as stabilizers: sodium caseinate as an emulsifier and pectin as a coating material. The effect of electrostatic interactions on the formation of these mixed biopolymer coatings, as well as on the stability of the resulting emulsions, was determined by systematically varying pH and ionic strength. Caseinate-coated CLA droplets were stable from pH 7 to 5 due to the strong electrostatic repulsion between them, but aggregated from pH 5 to 3 due to weakening of the electrostatic repulsion near the protein’s isoelectric point. Pectin addition greatly improved emulsion aggregation stability, particularly at levels sufficient to saturate the caseinate-coated oil droplet surfaces. Indeed, emulsions with pectin-to-caseinate ratios>1:1 were stable under acidic solution conditions (pH 5 to 3). Ionic strength had a pronounced impact on droplet aggregation, which was pH dependent. At pectin-to-caseinate ratios of 2:1, emulsions were stable against NaCl addition (0 to 200mM) at pH 3.5 and 4.0 due to strong electrostatic attraction between protein and polysaccharide molecules in the interfacial complexes, but they were unstable to NaCl addition at pH 3.0, 4.5, and 5.0 due to a weaker electrostatic attraction between the biopolymers. Mixed biopolymer-coated emulsions were stable against thermal processing (90°C, 20min). These results have important implications for the development of natural CLA delivery systems for utilization in foods and other products.

Influence of electrostatic interactions on behavior of mixed rice glutelin and alginate systems: pH and ionic strength effects

The influence of pH (2–7) and ionic strength (0–200 mM NaCl) on the properties of hydrolyzed rice glutelin (HRG), alginate, and their mixtures in aqueous solutions was investigated using turbidity, ζ-potential, and microscopy measurements. Soluble or insoluble complexes could be formed between HRG and alginate by manipulating solution conditions such as HRG:alginate ratio, pH, and ionic strength. Relatively small complexes that were relatively stable to aggregation and sedimentation over a wide range of pH conditions could be formed using a 3:1 HRG to alginate mass ratio. The addition of salt (NaCl) to solutions containing HRG-alginate complexes weakened the electrostatic attraction between them, which led to release of the protein. As a result, the protein molecules tended to interact with other protein molecules (rather than polysaccharide molecules) leading to the formation of precipitates and sediments. The electrostatic complexes formed in this study may be a useful means of extending the utilization of rice proteins as functional ingredients in food and beverage products.

Peptide-polysaccharide conjugates with adjustable hydrophilicity/hydrophobicity as green and pH sensitive emulsifiers

In this study, we used deamidated zein peptide-polysaccharide conjugates as emulsifiers to produce oil in water emulsions. Zein is insoluble in water. Its asparagine and glutamine residues changed to aspartic acid and glutamic acid residues and also zein was degraded during deamidation reaction in alkaline condition. Longer deamidation reaction produced more carboxyl groups and smaller peptides. The peptides with average molecular weights of 7.3, 5.5 and 4.0 kDa were obtained after 36, 96 and 144 h of the deamidation reaction, respectively. Dextran (Mw 16 kDa) and maltodextrin (Mw 3.0 kDa) were separately conjugated to the N-terminals of the peptides via Maillard reaction. The hydrophilicity/hydrophobicity of the peptide-polysaccharide conjugates can be adjusted by deamidation reaction time, number of conjugated polysaccharide molecules, polysaccharide molecular weight, and medium pH. The conjugates, in which about 65.4–90.6% of the peptides were conjugated with the polysaccharide, had prominent emulsification ability at acidic condition. The emulsions produced and stored at pH 4.0 and 4.5 were long-term stable. When the emulsions were stored at pH 7.4, at which the carboxyl groups were significantly deprotonated, demulsification happened. The oil layer appearance time changed from 2 days to more than 70 days; the time decreased with the increase of the conjugate hydrophilicity. This study demonstrates that the emulsions produced from the conjugates have pH sensitivity and adjustable stability. The deamidated zein peptide-polysaccharide conjugates, which synchronously possess natural moieties, adjustable hydrophilicity/hydrophobicity, smaller molecular weights and simpler structures compared with protein-polysaccharide conjugates, are excellent and green emulsifiers.

Surface Plasmon Resonance Sensor for &lt;italic&gt;In Situ&lt;/italic&gt; Detection of Xanthan Gum

We experimentally demonstrate a surface-plasmon-resonance-based sensor capable of detecting polysaccharide molecules, such as Xanthan gum. Experimental results demonstrate that by attaching Concanavalin A to the gold nanothin-film chip of the sensor, a linear response of the change in reflected optical power to the dissolved Xanthan gum concentration is observed, demonstrating the ability of the developed sensor to detect Xanthan gum concentrations up to 0.22 g/L.

Elucidating the Molecular Composition of Cartilage by Proteomics.

Articular cartilage consists of chondrocytes and two major components, a collagen-rich framework and highly abundant proteoglycans. Most prior studies defining the zonal distribution of cartilage have extracted proteins with guanidine-HCl. However, an unextracted collagen-rich residual is left after extraction. In addition, the high abundance of anionic polysaccharide molecules extracted from cartilage adversely affects the chromatographic separation. In this study, we established a method for removing chondrocytes from cartilage sections with minimal extracellular matrix protein loss. The addition of surfactant to guanidine-HCl extraction buffer improved protein solubility. Ultrafiltration removed interference from polysaccharides and salts. Almost four-times more collagen peptides were extracted by the in situ trypsin digestion method. However, as expected, proteoglycans were more abundant within the guanidine-HCl extraction. These different methods were used to extract cartilage sections from different cartilage layers (superficial, intermediate, and deep), joint types (knee and hip), and disease states (healthy and osteoarthritic), and the extractions were evaluated by quantitative and qualitative proteomic analyses. The results of this study led to the identifications of the potential biomarkers of osteoarthritis (OA), OA progression, and the joint specific biomarkers.

The effect of microbial polysaccharides on the properties of wheat flour

The paper presents a comparative analysis of the influence of microbial polysaccharides ksampan and enposan on the technological properties of wheat flour. It is proved that the presence of either ksampan or enposan strengthens the gluten, increases its firmness, and reduces its extensibility. Alveograms show an increase in the dough firmness, whereas farinograms demonstrate that the dough water absorption capacity and stability grow while its liquefaction and elasticity decrease. This can be explained both by the strengthened fibrinous frame of the flour and a “reinforcing” effect of the hydrated polysaccharide molecules. It is proved that microbial polysaccharides accelerate the process of starch pasting, increase the viscosity of the flour slurry, and increase the stability of starch paste during thermal and mechanical operations. Summarizing the findings, we can say that the effect of enposan on the biopolymers of wheat flour is similar to that of ksampan, but slightly smaller. Thus, enposan can be recommended for stabilizing of flour dough systems.