Effect of 2-deoxy-d-glucose on gellan gum biosynthesis by Sphingomonas paucimobilis
- 98 Downloads
2-Deoxy-d-glucose (2-DG) is a non-metabolizable glucose analogue and competitive inhibitor of glycolysis. Effect of 2-DG on gellan gum biosynthesis by Sphingomonas paucimobilis ATCC31461 were studied in this research. The concentration and the addition time of 2-DG significantly affected the biomass and gellan gum accumulation. The maximum gellan gum yield of 20.78 g/L was obtained with the addition of 50 µg/L of 2-DG at 24 h. The mechanism of 2-DG addition favoring to gellan production was revealed by determining the activities of key enzymes. Results indicated that 2-DG addition increased the activities of glucosyltransferase and inhibited UDP-glucose pyrophosphorylase activity. The result indicated that 2-DG inhibited glycolysis and changed metabolic driving force to activate gellan gum biosynthesis metabolism pathways.
Keywords2-Deoxy-d-glucose Gellan gum Sphingomonas paucimobilis ATCC 31461
We are grateful for financial support from the National Natural Science Foundation of China (31401657).
- 1.Fialho AM, Martins LO, Donval ML, Leitão JH, Ridout MJ, Jay AJ, Morris VJ, Sá-Correia I (1999) Structures and properties of gellan polymers produced by Sphingomonas paucimobilis ATCC 31461 from lactose compared with those produced from glucose and from cheese whey. Appl Environ Microbiol 65:2485–2491Google Scholar
- 3.Martins LO, Sá-Correia I (1991) Gellan gum biosynthetic enzymes in producing and nonproducing variants of Pseudomonas elodea. Biotechnol Appl Biochem 14:357–364Google Scholar
- 5.Bajaj IB, Survase SA, Saudagar PS, Singhal RS (2007) Gellan gum: fermentative production, downstream processing and applications. Food Technol Biotechnol 45:341–354Google Scholar