Curdlan
(Synonyms: 凝胶多糖) 目录号 : GC61427
Curdlan是由细菌产生的多糖，是一种具有β-1,3-糖苷键的葡萄糖均聚物。
Cas No.:54724-00-4
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
- View current batch:
- Purity: >98.00%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
Curdlan is a polysaccharide produced by bacteria and a homopolymer of glucose with β-1,3-glucosidic linkage[1].
[1]. Masanori Miwa, et al. Food Applications of Curdlan. Food Hydrocolloids pp 119-124.
| Cas No. | 54724-00-4 | SDF | |
| 别名 | 凝胶多糖 | ||
| Canonical SMILES | OC[C@H]1O[C@@H](C)[C@H](O)C(OC)[C@@H]1O.[n] | ||
| 分子式 | (C6H10O5)n | 分子量 | |
| 溶解度 | 0.1 M NaOH: 1 mg/mL (ultrasonic and adjust pH to 12 with NaOH) | 储存条件 | Store at -20°C |
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
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| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
3. 以上所有助溶剂都可在 GlpBio 网站选购。
Biosynthesis and applications of Curdlan
Carbohydr Polym 2021 Dec 1;273:118597.PMID:34560997DOI:10.1016/j.carbpol.2021.118597.
Curdlan is widely applied in the food and pharmaceutical industries. This review focuses on the biosynthetic pathways, regulatory mechanisms and metabolic engineering strategies for Curdlan production. Firstly, Curdlan biosynthesis is discussed. Furthermore, various strategies to increase Curdlan production are summarized from four aspects, including the overexpression of genes for Curdlan biosynthesis, weakening/knockdown of genes from competing pathways, increasing the supply of Curdlan precursors, and optimization of fermentation conditions. Moreover, the emerging and advanced applications of Curdlan are introduced. Finally, the challenges that are frequently encountered during Curdlan biosynthesis are noted with a discussion of directions for Curdlan production.
Therapeutic and Industrial Applications of Curdlan With Overview on Its Recent Patents
Front Nutr 2021 Jun 28;8:646988.PMID:34262922DOI:10.3389/fnut.2021.646988.
Curdlan is an exopolysaccharide, which is composed of glucose linked with β-(1,3)-glycosidic bond and is produced by bacteria, such as Alcaligenes spp., Agrobacterium spp., Paenibacillus spp., Rhizobium spp., Saccharomyces cerevisiae, Candida spp., and fungal sources like Aureobasidium pullulan, Poria cocos, etc. Curdlan has been utilized in the food and pharmaceutical industries for its prebiotic, viscosifying, and water-holding properties for decades. Recently, the usefulness of Curdlan has been further explored by the pharmaceutical industry for its potential therapeutic applications. Curdlan has exhibited immunoregulatory and antitumor activity in preclinical settings. It was observed that Curdlan can prevent the proliferation of malarial merozoites in vivo; therefore, it may be considered as a promising therapy for the treatment of end-stage malaria. In addition, Curdlan has demonstrated potent antiviral effects against human immunodeficiency virus (HIV) and Aedes aegypti virus. It has been suggested that the virucidal properties of curdlans should be extended further for other deadly viruses, such as severe acute respiratory syndrome (SARS), Middle East respiratory syndrome (MERS), and the current severe acute respiratory syndrome coronavirus-2 (SARS-CoV-2/COVID-19). The prebiotic property of Curdlan would confer beneficial effects on the host by promoting the growth of healthy microbiota in the gut and consequently help to reduce gastrointestinal disorders. Therefore, Curdlan can be employed in the manufacture of prebiotics for the management of various gastrointestinal dysbiosis problems. Studies on the mechanism of action of curdlan-induced suppression in microbial and tumor cells at the cellular and molecular levels would not only enhance our understanding regarding the therapeutic effectiveness of Curdlan but also help in the discovery of new drugs and dietary supplements. The primary focus of this review is to highlight the therapeutic interventions of Curdlan as an anticancer, anti-malaria, antiviral, and antibacterial agent in humans. In addition, our review provides the latest information about the chemistry and biosynthesis of Curdlan and its applications for making novel dairy products, functional foods, and nutraceuticals and also details about the recent patents of Curdlan and its derivatives.
Curdlan production from cassava starch hydrolysates by Agrobacterium sp. DH-2
Bioprocess Biosyst Eng 2022 May;45(5):969-979.PMID:35312865DOI:10.1007/s00449-022-02718-8.
Curdlan is an edible microbial polysaccharide and can be used in food, biomedical and biomaterial fields. To reduce the cost of Curdlan production, this study investigated the suitability of cassava starch hydrolysates as carbon source for Curdlan production. Cassava starch was hydrolyzed into maltose syrup using β-amylase and pullulanase at various enzyme dosages, temperature, time and addition order of two enzymes. The maltose yield of 53.17% was achieved at starch loading 30% by simultaneous addition β-amylase 210 U/g starch and pullulanase 3 U/g starch at 60 °C for 9 h. Cassava starch hydrolysates were used as carbon source for Curdlan production by Agrobacterium sp. DH-2. The Curdlan production reached 28.4 g/L with the yield of 0.79 g/g consumed sugar and molecular weight of 1.26 × 106 Da at 96 h with cassava starch hydrolysate at 90 g/L initial sugar concentration. Curdlan produced from cassava starch hydrolysates was characterized using FT-IR spectra and thermo gravimetric analysis. This work indicated that cassava starch was a potential renewable feedstock for Curdlan production.
Prompting immunostimulatory activity of Curdlan with grafting methoxypolyethylene glycol
Int J Biol Macromol 2022 Dec 1;222(Pt A):1092-1100.PMID:36183755DOI:10.1016/j.ijbiomac.2022.09.240.
The immunostimulatory activity of polysaccharides can improve human immunity, but their activity is low and prompting the activity is a great challenge. Curdlan, is a linear beta-1,3-glucan and has the potential to induce immune responses. However, owing to its tight triple helix structure and insolubility in water, its immunostimulatory activity is weakened. The keyway to promote its immunostimulatory activity is to relax its tight triple helix structure. In this work, methoxypolyethylene glycol (mPEG) was grafted onto Curdlan (curdlan-g-mPEG) to unwind its triple helix structure. With its grafting mPEG, the water solubility of Curdlan was enhanced. Moreover, with curdlan-g-mPEG treatment, macrophages secreted more tumor necrosis factor (TNF)-alpha and interleukin (IL)-6 and exhibited favorable phagocytosis of bacteria (Staphylococcus aureus and Pseudomonas aeruginosa). These results reveal that curdlan-g-mPEG as an immunostimulant has potential applications in immunology and antibiotics.
Chemistry and microbial sources of Curdlan with potential application and safety regulations as prebiotic in food and health
Food Res Int 2020 Jul;133:109136.PMID:32466929DOI:10.1016/j.foodres.2020.109136.
Curdlan - a homopolysaccharide is comprised of glucose using β-1,3-glycosidic bond and produced by different types of microorganisms as exopolysaccharide. Curdlan gel is stable during freezing and thawing processes which find several applications in food and pharmaceutical industries. It acts as a prebiotic, stabilizer and water-holding, viscosifying and texturing agent. Additionally, Curdlan gel is used as a food factor to develop the new products e.g. milk fat substitute, non-fat whipped cream, retorting (freeze-drying) process of Tofu, low-fat sausage, and low-fat hamburger. However, a great variation exists among different countries regarding the regulatory aspects of Curdlan as food additives, dietary components or prebiotic substances. Therefore, the present review paper aims to discuss safety issues and the establishment of common guidelines and legislation globally, focusing on the use the applications of Curdlan in the food sector including the development of noodles, meat-based products, and fat-free dairy products. This review analyzes and describes in detail the potential of Curdlan as a sustainable alternative additive in health and food industries, emphasizing on the chemical composition, production, properties, and potential applications.