pH-Sensitive branched β-glucan-modified liposomes for activation of antigen presenting cells and induction of antitumor immunity
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pH-Sensitive branched β-glucan-modified liposomes promote antigen uptake and activation of dendritic cells in vitro , inducing anti-tumor immune responses in vivo .Keywords:
Curdlan
1. Introduction During the studies on Alcaligenes faecalis var. myxogenes 10C3, Harada and co-workers found that a spontaneous mutant, 10C3K produces an insoluble exocellular polysaccharide (1). This polysaccharide is entirely composed of D-glucosyl residues which are connected almost exclusively by β-(1→3)-linkages. This and the similar glucan formed by some strains of Agrobacterium are named Curdlan because they form irreversibly, resilient gel when heated in water. Because of interesting and specific properties of the gel, curdlan has many potential uses not only in food industry but also as a film, a fiber, a support for immobilizing enzymes and a binding agent in tobacco product etc. (2). Besides these, an antitumor activity(3) has been reported. In connection with these uses the conformation of curdlan molecule in solution and in gel and the ultrastructure of aggregates of curdlan molecules are considered very important. This paper deals with conformational studies on curdlan molecules by
Curdlan
Alcaligenes faecalis
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Curdlan
Degree of polymerization
Degradation
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Curdlan
Chemical modification
Surface Modification
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The effects of adding two salt additives,PS and NS,on curdlan gel strength were studied.The results showed that,PS could significantly enhance curdlan gel strength at the high temperature state and NS could reduce the initial gel temperature of curdlan significantly.The synergy of NS and PS could remarkably improve curdlan gel strength,and decrease its useful concentration and initial gel temperature,hence could widen the application field of curdlan.
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본 연구에서는 Alcaligenes faecalis에 의해 생산되는 세포외 다당류인 β-glucan의 생합성에서 탄소원, 질소원의 영향과 생합성된 curdlan의 구조를 살펴보았다. 먼저 β-glucan의 생합성을 확인하기 위해 Aniline Blue 배지에서 청색 colony들을 선별하고 Cellufluor 배지에서 형광성을 보임으로 β-1,3glucan의 생합성을 확인하였다. Flask 배양에서는 탄소원이 glucose이고 질소원이 (NH4)2SO4일 때 가장 많은 β-glucan을 생산하였다. 탄소원을 glucose로 질소원을 (NH4)2SO4로 사용한 발효조 배양에서는 flask 배양에 비해 생산량이 7.2%가 증가되었다. 질소원을 제한한 발효에서는 최종 생산수율이 38.82%였고 질소원을 제한하지 않은 발효보다 3.02%가 증가되었다. 분리 정제된 curdlan의 FT-IR의 분석에서는 지문영역인 890 cm-1에서 β-form이 관찰되었고 13C-NMR 분석에서는 C1-103.5 ppm, C2-74.3 ppm, C3-89.8 ppm, C4-68.8 ppm, C5-75.5 ppm, C6-61.8 ppm에서 검출되어 homogeneous β-1,3glucan으로 확인 되었다. curdlan의 triple-helix coil 형태에서 random coil 형태로의 전이는 0.1에서 0.25 N NaOH의 농도에서 일어남이 확인되어 중성 상태의 curdlan은 triple-helix coil 형태를 가지지만 알칼리 상태에서는 그 구조가 약해져 randomcoil로 전이 되어짐을 알 수 있었다.이는 본 연구에서 분리 정제된 curdlan이 정확한 β-결합을 가진 glucan임이 확인되었으며 생합성된 curdlan의 구조와 분자적인 특성을 확인하였다. 본 연구를 통하여 β-결합을 가지는 glucan의 신속한 선별법을 구축할 수 있었고 이는 새로운 기능을 가지는 β-glucan 생합성 효소나 분해효소의 탐색에이용될 것으로 기대된다.
Curdlan
Alcaligenes faecalis
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Curdlan
Degree of polymerization
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ABSTRACT Dynamic viscoelasticity and thermal characteristics of a model reduced fat pork sausage containing curdlan were investigated. Curdlan formed thermoirreversible gels during preparation of sausage at end point temperatures that were within the range in which such gels usually transform from thermoreversible to thermoirreversible. Dynamic viscoelasticity of curdlan gels and thermal characteristics of curdlan aqueous suspensions were analyzed to help explain the physicochemical behavior of curdlan gels in sausage. Once formed curdlan gels exhibited stronger thermoirreversibility with increasing concentrations. The thermoirreversibility could be attributed to the curdlan concentration being higher than the maximum theoretical curdlan to water ratio.
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Curdlan
Laminarin
Glucanase
Degradation
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Curdlan
Branching (polymer chemistry)
Thermal Stability
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Curdlan is a kind of exopolysaccharide which is newly found in recent years.Selection of mutant,methods of separation and purification for curdlan production,and its application in industry are reviewed,and also some properties and application of curdlan derivatives are introduced.
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