Gellan Gum as a Unique Microbial Polysaccharide: Its Characteristics, Synthesis, and Current Application Trends
Abstract
:1. Introduction
2. Microbial Polysaccharides: A Brief Overview
3. Gellan Gum: An Overview of the Trends
3.1. Chemical Composition of Gellan Gum
3.2. Physical and Chemical Properties of Gellan Gum
3.3. Biosynthesis of Gellan Gum
3.4. Extraction and Purification of Gellan Gum
4. Advantages and Disadvantages of Gellan Gum Compared to Other Polysaccharides
5. Applications of Gellan Gum
5.1. Food Applications
Production and Utilization of Edible Films
5.2. Medical and Pharmaceutical Applications
Responsive Systems for Biomedical Applications
5.3. Applications in the Cosmetics Industry
5.4. Biological Applications
6. Potential Future and Research Possibilities
7. Concluding Remarks
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Producing Microorganisms | Type of Sugar Produced | Reference |
---|---|---|
Agrobacterium tumefaciens | Succinoglycan | [26] |
Gluconacetobacter, Sarcina Agrobacterium, Rhizobium | Cellulose | [27] |
Agrobacterium leguminum | Curdlan | [28] |
Leuconostoc dextranicum | Glucan | [29] |
Leuconostoc, Streptococcus, Weissella, Pediococcus Lactobacillus | Dextran | [30] |
Pseudomonas aeruginosa | Algins | [31] |
Acinetobacter sp. | Emulsan | [32] |
Sphingomonas paucimobilis | Gellan | [33] |
Streptococcus equisimilis, S. Pyogenes, S. thermophilus, S. equi | Hyaluronic acid | [34] |
Acetobacter, Bacillus, Brenneria, Geobacillus, Halomonas, Lactobacillus, Zymomonas, Saccharomyces | Levan | [35] |
Aureobasidium pullulans, Cytaria spp., Teloschistes flavicans, Rhodototula bacarum, Cryphonectria parasitica | Pullulan | [36] |
Streptococcus mutans | Mutan | [37] |
Xanthomonas spp. | Xanthan gum | [38] |
Features of Polysaccharides | Microorganism Polysaccharides | Plant Polysaccharides |
---|---|---|
Source | Produced by microorganisms like bacteria, yeast, and fungi. Some examples are xanthan gum (bacterial), dextran (bacterial), and pullulan (fungal). | Derived from botanical sources. Some examples are cellulose, hemicellulose, pectin, and starch. |
Structure | They frequently exhibit a more intricate and varied composition. Illustrations feature branched structures in xanthan gum and linear structures in dextran. | Usually exhibit well-defined and consistent structures. Illustrations consist of the straight arrangement of cellulose and the intricate arrangement of pectin. |
Function | Frequently produced by microorganisms for functions like protection, attachment, or energy retention. Applications in industries involve serving as thickeners, stabilizers, and gelling agents in the food and pharmaceutical sectors. | Plants perform a range of functions, including providing structural support (cellulose), storing energy (starch), and maintaining cell wall integrity (hemicellulose and pectin). They are applied in a variety of industrial settings, such as food, pharmaceuticals, and paper production. |
Production Method | Produced via fermentation techniques with microorganisms in controlled environments. | Derived from plant tissues using a combination of physical and chemical methods, which may include breaking down cell walls to release polysaccharides. |
Solubility | Certain microbial polysaccharides, such as xanthan gum, exhibit water solubility and produce viscous solutions. | The solubility of plant polysaccharides differs from one another. As an illustration, starch does not dissolve in cold water, whereas pectin does. |
Gelling Properties | Certain microbial polysaccharides like GG demonstrate gelling properties and can produce firm, flexible gels. | Agar and pectin, plant-derived polysaccharides, are recognized for their gel-forming properties and are widely utilized as gelling agents in the food and pharmaceutical industries. |
Applications | Commonly utilized in the food, pharmaceutical, and cosmetic sectors for their thickening, stabilizing, and gelling properties. | Applied in a wide range of industries, such as food (for thickening and gelling), pharmaceuticals, textiles, and paper production. |
Tests | Property | Value |
---|---|---|
Physicochemical | Molecular weight | 500 KDa |
Appearance | Yellowish white powder | |
Functional use | Thickener and stabilizer | |
Solubility | Dissolved in water, forming a viscous solution, insoluble in ethanol and other organic solvents | |
Weight loss | No more than 15% when using a temperature of 105 °C for 2.5 h | |
Lead | No more than 2 mg/kg | |
Nitrogen | No more than 3% | |
Microbial | Total bacterial count | No more than 1 × 104 CFU/g |
E. coli | There was no growth | |
Salmonella | There was no growth | |
Yeasts and molds | No more than 5 × 102 CFU/g |
Features | Critical Remarks |
---|---|
Benefits | |
Thermoreversibility | GG develops thermoreversible gels, which can solidify when cooled and return to a liquid form when heated. This feature is advantageous in scenarios where precise temperature management is crucial, enabling the creation of distinct textures in food and pharmaceuticals. |
Low concentration requirement | GG can produce gels at lower concentrations in comparison to certain other polysaccharides, such as agar. This can offer benefits in terms of cost-effectiveness and sensory impact. |
Resistance to syneresis | GG gels typically exhibit resistance to syneresis, the phenomenon where a liquid is released from a gel. This characteristic plays a role in maintaining the stability and visual appeal of products that contain GG as time passes. |
Clarity | GG gels are known for their excellent clarity, rendering them ideal for uses in applications that require a transparent or semi-transparent look, like specific desserts or beverages. |
Film-forming ability | GG possesses film-forming properties, which render it ideal for use in scenarios where thin, pliable films are needed, like in edible films for food encapsulation. |
Drawbacks | |
Texture sensitivity to ions | The texture of GG gels can be affected by the specific ions and their concentrations in the formulation. Its sensitivity could restrict its use in specific circumstances. |
Limited familiarity | When compared to other polysaccharides, such as agar or xanthan gum, GG might not be as familiar or commonly utilized in specific industries or sectors, potentially affecting its adoption and accessibility. |
Cost | GG might have a higher price compared to certain other hydrocolloids, which could be an important factor to keep in mind when cost is a crucial consideration in formulations. |
Main Food Field | Representative Food Product | References |
---|---|---|
Beverages | Beverages with jelly and fruit | [74] |
Sugar | Starch, jelly, stuffing, and candy floss | [61] |
Jam | Low-heat jam, synthetic jam, and bread stuffing | [62] |
Synthetic food | Synthetic fruits, synthetic vegetables, and synthetic meat | [18,19] |
Water-based gel | Dessert gel and decorative jelly | [47] |
Pie stuffing and pudding | Fast-food dessert, tinned pudding, pre-cooked pudding, and pie stuffing | [75] |
Pet food | Tinned meat segment and gel pet food | [71] |
Sugar coating and sugar frost | Sugar coatings for cakes and tinned sugar frost | [75] |
Milk products | Ice cream, jelly milk, yogurt, and frozen milk | [60] |
Aspects of Edible Film Production | Remarks |
---|---|
Ingredient selection | GG has been chosen as the primary hydrocolloid for film formation. Additional components can be incorporated to improve the characteristics of the film, including plasticizers like glycerol and sorbitol, antimicrobial agents, antioxidants, or flavorings. |
Solution preparation | GG is commonly dispersed in water or a water-based solution. Next, the solution is heated to fully hydrate and dissolve the GG. |
Film formation | Once the solution is ready, it is poured or cast into a mold or onto a flat surface to create a thin layer. The film-forming solution can be dried using techniques such as air drying, hot air drying, or freeze-drying based on the desired properties of the film. |
Control of film properties | By adjusting the concentration of GG and other additives along with the drying conditions, it is possible to control the properties of the edible film, including the thickness, transparency, and mechanical strength. |
Multiple Applications within the Food Sector | Remarks | References |
---|---|---|
Food packaging | Edible films composed of GG are used as packaging for a variety of food items. These films serve as protective shields that block out moisture, oxygen, and other environmental elements, ultimately prolonging the shelf life of perishable items. | [86] |
Coatings for fresh produce | Edible films developed from GG are suitable for coating fresh fruits and vegetables. The films aid in decreasing water loss and preserving freshness and can also be used to transport additional nutrients or preservatives. | [87,88,89] |
Encapsulation of bioactive compounds | GG films are ideal for encapsulating and protecting bioactive compounds like antioxidants, vitamins, or antimicrobial agents. This enables a regulated release of these substances within the food matrix. | [75,90,91] |
Flavor films | GG-based films have the capability to incorporate flavors or aromas, offering a distinctive and personalized sensory encounter when utilized as coverings for candies, confections, or other flavored food items. | [92,93] |
Edible strips and wrappers | GG films can be shaped into strips or wrappers that are convenient to use and eat. This is especially beneficial for products that require a thin, dissolvable layer, like single-serving condiment packets. | [94] |
Improvement of texture | Edible films composed of GG have the potential to enhance the texture of specific food products, resulting in a more pleasing mouthfeel and improved crispiness. | [95,96] |
Other innovative uses | Exploring GG-based edible films in different innovative applications such as edible food labels, decorations, and interactive food experiences. | [41] |
Drug/Application Formulation | Fabrication Procedure | Most Important Type | Results | Reference |
---|---|---|---|---|
Model microgels | Ionotropic gelation with CaCl2 or KCl, coating with chitosan | Microgels | Good stability in aqueous media except for KCl-crosslinked microgels; the particles were stable in gastric conditions; chitosan-coated microgels were less susceptible to degradation in intestinal fluid | [98] |
Prednisolone, paclitaxel/cancer | Self-assembly | Nanogels | Prednisolone acted as a hydrophobic moiety in nanogel self-assembly; increased cytotoxic efficacy towards different cancer cell lines | [99] |
Curcumin/cancer | Polyelectrolyte complexation | Nanogels | Prolonged curcumin release; good hemocompatibility and non-toxicity | [100] |
Piroxicam/non-melanoma skin cancers | Self-assembly | Nanogels | Nanogels enhanced drug retention in the epidermis; nanogels permeated across the stratum corneum and released the drug in the viable epidermis | [101] |
Probiotic bacteria/gut microbiota dysbiosis | Ionic crosslinking with CaCl2, freeze-drying | Microcapsules | Improved survival rate during simulated gastrointestinal tract passage | [102] |
Calendula officinalis extract/cosmetic applications | Ionotropic gelation with CaCl2 (extrusion or emulsion | Microspheres | The size and entrapment efficiency of microspheres depended on the fabrication method | [103] |
Innovative Trend | Biomedical Application | References |
---|---|---|
Smart drug delivery systems | GG has been utilized in the development of advanced drug delivery systems that react to different stimuli, like temperature, pH, or specific ions. These systems can offer the controlled and targeted delivery of therapeutic substances, enhancing the effectiveness of drugs while reducing potential negative reactions | [107,110,111,112] |
Temperature-responsive hydrogels | Hydrogels composed of GG have been formulated to demonstrate temperature-sensitive properties, enabling them to transition between sol and gel states based on temperature variations. This characteristic is especially valuable in scenarios where in situ gelation is required, like injectable hydrogels for minimally invasive drug delivery or tissue engineering. | [107,118,119] |
Ion-responsive systems | GG can produce gels when exposed to certain ions, like calcium or potassium. This characteristic has been utilized in the creation of ion-responsive systems, which are designed to release drugs or bioactive agents in response to certain ions found in the body. | [72,120] |
3D bioprinting and tissue engineering | When combined with other biomaterials, GG has been studied for its potential in 3D bioprinting for tissue engineering. Due to GG’s capability of producing thermoreversible gels, it enables the development of intricate structures with improved mechanical characteristics, ideal for scaffold production. | [113,114,121,122] |
Wound healing and dressings | Research has been conducted on hydrogels composed of GG for potential uses in promoting wound healing. These hydrogels offer a moist environment, strong adherence to the wound site, and the potential release of bioactive compounds to improve the healing process. Features can be integrated to cater to particular wound conditions. | [115,116] |
Injectable systems for minimally invasive procedures | The thermoreversible gelation property of GG has been utilized to develop injectable systems for minimally invasive procedures. These systems have the capability to be administered in a liquid state and then undergo gelation in situ, which renders them ideal for various applications like tissue augmentation or local drug delivery. | [123,124,125] |
Diagnostic applications | GG has been investigated for its use in producing diagnostic devices and biosensors. Utilizing the unique properties of GG, it is possible to develop sensing platforms capable of detecting particular biomolecules or variations in physiological conditions. | [111,112,114,117,126] |
Combination with nanoparticles | GG can be combined with nanoparticles, like drug-loaded nanoparticles or imaging agents, to develop multifunctional responsive systems with improved therapeutic or diagnostic capabilities. | [121,127,128] |
Industrial Field | Major Area | New Possibilities for Study and Investigation |
---|---|---|
Food industry | Functional foods |
|
Clean-label solutions and applications |
| |
Biopharmaceuticals | Biotherapeutics |
|
Pharmaceutical excipients |
| |
Tablet formulation |
| |
Oral drug delivery: |
| |
Biomedical applications | Biosensors |
|
Personalized drug formulations |
| |
Drug delivery systems |
| |
Biocompatible scaffolds |
| |
Wound healing |
| |
Biotechnology | Microbial production optimization |
|
Strain improvement |
| |
Synthetic polysaccharides |
| |
Genome editing |
| |
Environmental applications | Wastewater treatment |
|
Bioremediation |
| |
Biodegradable polymers |
| |
Materials science | Hydrogel applications |
|
Biodegradable films |
| |
Nanostructured materials |
| |
Responsive materials |
| |
Advanced analytical applications | Characterization techniques |
|
Molecular studies |
|
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Abdl Aali, R.A.K.; Al-Sahlany, S.T.G. Gellan Gum as a Unique Microbial Polysaccharide: Its Characteristics, Synthesis, and Current Application Trends. Gels 2024, 10, 183. https://doi.org/10.3390/gels10030183
Abdl Aali RAK, Al-Sahlany STG. Gellan Gum as a Unique Microbial Polysaccharide: Its Characteristics, Synthesis, and Current Application Trends. Gels. 2024; 10(3):183. https://doi.org/10.3390/gels10030183
Chicago/Turabian StyleAbdl Aali, Raghad Abdl Karim, and Shayma Thyab Gddoa Al-Sahlany. 2024. "Gellan Gum as a Unique Microbial Polysaccharide: Its Characteristics, Synthesis, and Current Application Trends" Gels 10, no. 3: 183. https://doi.org/10.3390/gels10030183