| Title | Comparing the sugar profiles and primary structures of alkali-extracted water-soluble polysaccharides in cell wall between the yeast and mycelial phases from Tremella fuciformis |
|---|---|
| Author | Hanyu Zhu1, Yuan Yuan1, Juan Liu1, Liesheng Zheng2, Liguo Chen2, and Aimin Ma1,3* |
| Address | 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P. R. China, 2College of Plant Science and Technology, Huazhong Agricultural University, Wuhan 430070, P. R. China, 3Key Laboratory of Agro-Microbial Resources and Utilization, Ministry of Agriculture, Huazhong Agricultural University, Wuhan 430070, P. R. China |
| Bibliography | Journal of Microbiology, 54(5),381-386, 2016, |
| DOI | 10.1007/s12275-016-5533-x |
| Key Words | Tremella fuciformis, cell wall polysaccharide, structure analysis, sugar profile, fungal dimorphism |
| Abstract | To gain insights into dimorphism, cell wall polysaccharides from Tremella fuciformis strains were obtained from alkaliextracted water-soluble fractions PTF-M38 (from the mycelial form), PTF-Y3 and PTF-Y8 (from the yeast form) of T. fuciformis strains were used to gain some insights into dimorphism study. Their chemical properties and structural features were investigated using gel permeation chromatography, gas chromatography, UV and IR spectrophotometry and Congo red binding reactions. The results indicated that the backbones of PTF-M38, PTF-Y3 and PTF-Y8 were configured with α-linkages with average molecular weights of 1.24, 1.08, and 1.19 kDa, respectively. PTF-M38 was mainly composed of xylose, mannose, glucose, and galactose in a ratio of 1:1.47:0.48:0.34, while PTF-Y3 and PTF-Y8 were mainly composed of xylose, mannose and glucose in a ratio of 1:1.65:4.06 and 1:1.21:0.44, respectively. The sugar profiles of PTF-M38, PTF-Y3 and PTF-Y8 were also established for further comparison. These profiles showed that all three polysaccharides contained the same sugars but in different ratios, and the carbon sources (xylose, mannose, glucose, and galactose) affected the sugar ratios within the polysaccharides. |