Optimization and Characterization of a Novel Exopolysaccharide from Bacillus haynesii CamB6 for Food Applications

Banerjee, Aparna; Mohammed Breig, Sura Jasem; Gomez, Aleydis; Sanchez-Arevalo, Ignacio; Gonzalez-Faune, Patricio; Sarkar, Shrabana; Bandopadhyay, Rajib; Vuree, Sugunakar; Cornejo, Jorge; Tapia, Jaime; Bravo, Gaston; Cabrera-Barjas, Gustavo


Extremophilic microorganisms often produce novel bioactive compounds to survive under harsh environmental conditions. Exopolysaccharides (EPSs), a constitutive part of bacterial biofilm, are functional biopolymers that act as a protecting sheath to the extremophilic bacteria and are of high industrial value. In this study, we elucidate a new EPS produced by thermophilic Bacillus haynesii CamB6 from a slightly acidic (pH 5.82) Campanario hot spring (56.4 degrees C) located in the Central Andean Mountains of Chile. Physicochemical properties of the EPS were characterized by different techniques: Scanning electron microscopy- energy dispersive X-ray spectroscopy (SEM-EDS), Atomic Force Microscopy (AFM), High-Performance Liquid Chromatography (HPLC), Gel permeation chromatography (GPC), Fourier Transform Infrared Spectroscopy (FTIR), 1D and 2D Nuclear Magnetic Resonance (NMR), and Thermogravimetric analysis (TGA). The EPS demonstrated amorphous surface roughness composed of evenly distributed macromolecular lumps. GPC and HPLC analysis showed that the EPS is a low molecular weight heteropolymer composed of mannose (66%), glucose (20%), and galactose (14%). FTIR analysis demonstrated the polysaccharide nature (-OH groups, Acetyl groups, and pyranosic ring structure) and the presence of different glycosidic linkages among sugar residues, which was further confirmed by NMR spectroscopic analyses. Moreover, D-mannose alpha-(1 -> 2) and alpha-(1 -> 4) linkages prevail in the CamB6 EPS structure. TGA revealed the high thermal stability (240 degrees C) of the polysaccharide. The functional properties of the EPS were evaluated for food industry applications, specifically as an antioxidant and for its emulsification, water-holding (WHC), oil-holding (OHC), and flocculation capacities. The results suggest that the study EPS can be a useful additive for the food-processing industry.

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Título según WOS: Optimization and Characterization of a Novel Exopolysaccharide from Bacillus haynesii CamB6 for Food Applications
Título de la Revista: BIOMOLECULES
Volumen: 12
Número: 6
Editorial: MDPI
Fecha de publicación: 2022


Notas: ISI