Recent advances in curdlan biosynthesis, biotechnological production, and applications
Recent advances in curdlan biosynthesis, biotechnological production, and applications
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DOI：
10.1007/s00253-011-3740-2
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发表时间：
2011-11
影响因子：
5
通讯作者：
X. Zhan;Chi-Chung Lin;Hongtao Zhang
中科院分区：
文献类型：
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作者：
X. Zhan;Chi-Chung Lin;Hongtao Zhang
Curdlan是一种不溶于水的β-(1,3)-葡聚糖，由农杆菌在氮限制条件下产生。它的热致胶凝特性使凝乳最初在食品工业中非常有用。最近对curdlan在先天免疫和适应性免疫中的作用的理解取得了进展，导致其在生物医学中的应用越来越广泛。本文综述了凝乳素生物合成和凝乳素发酵生产的最新进展，以及凝乳素及其衍生物在生物医学中的新应用，特别是在免疫功能方面的最新进展。
Curdlan is a water-insoluble β-(1,3)-glucan produced byAgrobacteriumspecies under nitrogen-limited condition. Its heat-induced gelling properties render curdlan to be very useful in the food industry initially. Recent advances in the understanding of the role curdlan plays in both innate and adaptive immunity lead to its growing applications in biomedicine. Our review focuses on the recent advances on curdlan biosynthesis and the improvements of curdlan fermentation production both from our laboratory and many others as well as the latest advances on the new applications of curdlan and its derivatives particularly in their immunological functions in biomedicine.