Structural studies of the cell wall polysaccharide of Nocardia asteroides R 399

As with other bacteria belonging to the corynebacteria, mycobacteria, and nocardia group, Nocardia possess in their cell walls a neutral polysaccharide. Structural analysis of the cell wall polysaccharide of Nocardia asteroides R 399 was undertaken. The carbohydrate polymer contained D-arabinose and D-galactose as in mycobacteria. Besides these two carbohydrates we pointed out the occurrence of two additional components: D-glucose and a polyol. This polyol, because of its small amount and its uneasy detection, had been for a long time ignored. It has been proven to be the 6-deoxy-D-altritol or 1-deoxy-D-talitol. The polymer consists of a main strand composed of →5 Araf 1→ and →4Galp1→ or→5Galf1→; oligoarabinosyl side chains were localized on C3 of an arabinosyl residue. Other shorter ramifications also occur on some galactosyl units. A characterization of the linkage between polysaccharide and peptidoglycan inside the cell wall has also been carried out. The two polymers are joined by a phosphodiester bond which involves 6-deoxyaltritol. As some corynebacteria previously analyzed were also shown to contain mannose (and sometimes glucose), we can conclude that the main skeleton of cell wall polysaccharides of the corynebacteria, mycobacteria, and nocardia group of bacteria is an arabinogalactan; however, individual structural features of the polysaccharide are varying according to the bacterial species. These results might be connected with variations that were observed in immunological analysis.

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Characterization of 6-deoxy-d-altritol in the cell-wall polysaccharide of Nocardia asteroides R 399

Carbohydrate Research ◽

10.1016/s0008-6215(00)90459-2 ◽

1985 ◽

Vol 141 (2) ◽

pp. 283-288 ◽

Cited By ~ 1

Author(s):

Annie Voiland ◽

Georges Michel

Keyword(s):

Cell Wall ◽

Nocardia Asteroides ◽

Cell Wall Polysaccharide

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PUL-Mediated Plant Cell Wall Polysaccharide Utilization in the Gut Bacteroidetes

International Journal of Molecular Sciences ◽

10.3390/ijms22063077 ◽

2021 ◽

Vol 22 (6) ◽

pp. 3077

Author(s):

Zhenzhen Hao ◽

Xiaolu Wang ◽

Haomeng Yang ◽

Tao Tu ◽

Jie Zhang ◽

...

Keyword(s):

Cell Wall ◽

Microbial Community ◽

Gut Microbiota ◽

Plant Cell ◽

Plant Cell Wall ◽

Cell Wall Polysaccharide ◽

Prominent Feature ◽

Cell Wall Polysaccharides ◽

Gut Microbial Community

Plant cell wall polysaccharides (PCWP) are abundantly present in the food of humans and feed of livestock. Mammalians by themselves cannot degrade PCWP but rather depend on microbes resident in the gut intestine for deconstruction. The dominant Bacteroidetes in the gut microbial community are such bacteria with PCWP-degrading ability. The polysaccharide utilization systems (PUL) responsible for PCWP degradation and utilization are a prominent feature of Bacteroidetes. In recent years, there have been tremendous efforts in elucidating how PULs assist Bacteroidetes to assimilate carbon and acquire energy from PCWP. Here, we will review the PUL-mediated plant cell wall polysaccharides utilization in the gut Bacteroidetes focusing on cellulose, xylan, mannan, and pectin utilization and discuss how the mechanisms can be exploited to modulate the gut microbiota.

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Quantification and characterization of cell wall polysaccharides released by non-Saccharomyces yeast strains during alcoholic fermentation

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2012.10.007 ◽

2012 ◽

Vol 160 (2) ◽

pp. 113-118 ◽

Cited By ~ 28

Author(s):

Giovanna Giovani ◽

Iolanda Rosi ◽

Mario Bertuccioli

Keyword(s):

Cell Wall ◽

Alcoholic Fermentation ◽

Cell Wall Polysaccharides ◽

Yeast Strains ◽

Saccharomyces Yeast

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Cell-wall polysaccharides and glycoproteins of parenchymatous tissues of runner bean (Phaseolus coccineus)

Biochemical Journal ◽

10.1042/bj2690393 ◽

1990 ◽

Vol 269 (2) ◽

pp. 393-402 ◽

Cited By ~ 34

Author(s):

P Ryden ◽

R R Selvendran

Keyword(s):

Cell Wall ◽

Cell Walls ◽

Anion Exchange Chromatography ◽

Structural Features ◽

Good Evidence ◽

Exchange Chromatography ◽

Cell Wall Polysaccharides ◽

Pectic Polysaccharides ◽

Runner Bean ◽

Cellulose Residue

1. Polymers were solubilized from the cell walls of parenchyma from mature runner-bean pods with minimum degradation by successive extractions with cyclohexane-trans-1,2-diamine-NNN′N′-tetra-acetate (CDTA), Na2CO3 and KOH to leave the alpha-cellulose residue, which contained cross-linked pectic polysaccharides and Hyp-rich glycoproteins. These were solubilized with chlorite/acetic acid and cellulase. The polymers were fractionated by anion-exchange chromatography, and fractions were subjected to methylation analysis. 2. The pectic polysaccharides differed in their ease of extraction, and a small proportion were highly cross-linked. The bulk of the pectic polysaccharides solubilized by CDTA and Na2CO3 were less branched than those solubilized by KOH. There was good evidence that most of the pectic polysaccharides were not degraded during extraction. 3. The protein-containing fractions included Hyp-rich and Hyp-poor glycoproteins associated with easily extractable pectic polysaccharides, Hyp-rich glycoproteins solubilized with 4M-KOH+borate, the bulk of which were not associated with pectic polysaccharides, and highly cross-linked Hyp-rich glycoproteins. 4. Isodityrosine was not detected, suggesting that it does not have a (major) cross-linking role in these walls. Instead, it is suggested that phenolics, presumably linked to C-5 of 3,5-linked Araf residues of Hyp-rich glycoproteins, serve to cross-link some of the polymers. 5. There were two main types of xyloglucan, with different degrees of branching. The bulk of the less branched xyloglucans were solubilized by more-concentrated alkali. The anomeric configurations of the sugars in one of the highly branched xyloglucans were determined by 13C-n.m.r. spectroscopy. 6. The structural features of the cell-wall polymers and complexes are discussed in relation to the structure of the cell walls of parenchyma tissues.

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Characterization of storage cell wall polysaccharides from Brazilian legume seeds and the formation of aqueous two-phase systems

Journal of Chromatography B Biomedical Sciences and Applications ◽

10.1016/0378-4347(95)00506-4 ◽

1996 ◽

Vol 680 (1-2) ◽

pp. 255-261 ◽

Cited By ~ 11

Author(s):

T.T. Franco ◽

N.R. Rodrigues ◽

G.E. Serra ◽

V.R. Panegassi ◽

M.S. Buckeridge

Keyword(s):

Cell Wall ◽

Cell Wall Polysaccharides ◽

Two Phase ◽

Storage Cell ◽

Legume Seeds ◽

Aqueous Two Phase Systems ◽

Phase Systems

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Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Journal of Food Quality ◽

10.1155/2018/4510242 ◽

2018 ◽

Vol 2018 ◽

pp. 1-11 ◽

Cited By ~ 5

Author(s):

Min Xiao ◽

Jianyong Yi ◽

Jinfeng Bi ◽

Yuanyuan Zhao ◽

Jian Peng ◽

...

Keyword(s):

Cell Wall ◽

Structural Characteristics ◽

Volume Ratio ◽

Short Wave ◽

Cell Wall Polysaccharide ◽

Cell Wall Polysaccharides ◽

Rehydration Ratio ◽

Pectic Polysaccharides ◽

Texture Properties ◽

Instant Controlled Pressure Drop

The influences of hot air drying (AD), medium- and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90°C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.

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