U.S. patent number RE31,030 [Application Number 06/184,017] was granted by the patent office on 1982-09-14 for process for the production of novel polysaccharide.
This patent grant is currently assigned to Idemitsu Kosan Company Limited. Invention is credited to Kenichi Hisatsuka, Akira Inoue, Saburo Ishiyama, Mikio Sato, Osamu Tsumura.
United States Patent |
RE31,030 |
Hisatsuka , et al. |
September 14, 1982 |
Process for the production of novel polysaccharide
Abstract
Polysaccharides forming gels are produced by cultivating .[.a.].
microorganism .[.such as Arthrobacter carbazolum.]. .Iadd.strain
.Iaddend.FERM 2574 .Iadd.(ATCC-31258) .Iaddend.in a suitable
medium.
Inventors: |
Hisatsuka; Kenichi (Sodegaura,
JP), Ishiyama; Saburo (Sodegaura, JP),
Inoue; Akira (Sodegaura, JP), Tsumura; Osamu
(Sodegaura, JP), Sato; Mikio (Ichihara,
JP) |
Assignee: |
Idemitsu Kosan Company Limited
(Tokyo, JP)
|
Family
ID: |
26337755 |
Appl.
No.: |
06/184,017 |
Filed: |
September 4, 1980 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
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759627 |
Jan 17, 1977 |
4146706 |
|
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Reissue of: |
839900 |
Oct 6, 1977 |
04153508 |
May 8, 1979 |
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Foreign Application Priority Data
|
|
|
|
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Jan 19, 1976 [JP] |
|
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51/4051 |
Apr 5, 1976 [JP] |
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51/37224 |
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Current U.S.
Class: |
435/101; 435/830;
435/874 |
Current CPC
Class: |
C08B
37/00 (20130101); C12P 19/04 (20130101); Y10S
435/83 (20130101) |
Current International
Class: |
C08B
37/00 (20060101); C12P 19/04 (20060101); C12P
19/00 (20060101); C12P 019/04 (); C12R
001/38 () |
Field of
Search: |
;536/1,4,120
;435/101,253,830,874 |
References Cited
[Referenced By]
U.S. Patent Documents
Other References
Buchman et al., Bergey's Manual of Determinative Bacteriology, 8th
ed., Williams & Wilkins Co., (1974) Baltimore, pp. 224-227.
.
Dellweg, "Characterization of an Extracellular Polysaccharide from
Pseudomonas stutzeri", European J. Appl. Microbiol, vol. 1 (1975),
pp. 307-312. .
Laine et al., "Gas-Liquid Chromatography of Carbohydrates", Methods
in Enzymology, vol. XXVIII, part B, Academic Press, N.Y. (1972),
pp. 159-166. .
Palleroni et al., "Taxonomy of the Aerobic Pseudomonads: the
Properties of the Pseudomonas stutzeri Group", J. Gen. Microbiol.,
vol. 60 (1970) pp. 215-231. .
Dellweg et al., "Characterization of an Extracellular
Polysaccharide from Pseudomonas stutzeri", Chem. Abstracts, vol.
85, No. 11 (1976), p. 262, Abs. No. 74636p. .
Hisatsuka et al., "Fermentative Production of Anthranilic Acid",
Chem. Abstracts, vol. 85, No. 3 (1976) p. 507, Abs. No. 19060w.
.
Zevenhuizen, "Formation and Function of the Glycogen Like
Polysaccharide of Arthrobacter", Chem. Abstracts, vol. 66, No.
(1967) p. 55, Abs. No. 587b..
|
Primary Examiner: Wiseman; Thomas G.
Attorney, Agent or Firm: Frishauf, Holtz, Goodman &
Woodward
Parent Case Text
This is a division of application Ser. No. 759,627, filed Jan. 17,
1977 .Iadd.now U.S. Pat. No. 4,146,706.Iaddend..
Claims
What is claimed is:
1. A process of producing a polysaccharide having a gel forming
property which is characterized by the following properties: (1)
comprising (a) glucose, (b) mannose, (c) dihydrostreptose and (d)
3-O-(1' carboxyethyl)-L-rhamnose, the molar ratio of said
constituents being (a):(b):(c):(d)=10:10:1-3:3-8, and (2)
containing an O-acetyl group in an amount of from 8 to 14 weight
percent calculated as acetic acid;
which comprises cultivating .[.a.]. .Iadd.the
.Iaddend.microorganism .[.Arthrobacter carbazolum.]. .Iadd.strain
FERM 2574 (ATCC-31258) or a polysaccharide producing mutant thereof
.Iaddend.in a medium containing assimilable carbon sources and
nitrogen sources until said polysaccharide is formed and
substantially accumulated in the culture, and recovering the
accumulated polysaccharide therefrom. .[.
2. Process according to claim 1, wherein the microorganism is the
strain of Arthrobacter carbazolum FERM 2574 (ATCC-31258) or a
polysaccharide producing mutant thereof..].
Description
FIELD OF THE INVENTION
The present invention relates to a novel polysaccharide and a
process for the production thereof.
BACKGROUND OF THE INVENTION
Heretofore, various processes for producing a polysaccharide
utilizing microorganism have been proposed. However, the greater
part of these processes was concerned with a viscid polysaccharide
and there have been very few reports concerning a process for the
production of a polysaccharide forming a gel. In addition, the
known polysaccharides characterized by gel-formation have been
produced by utilizing sugars as the carbon source of a nutrient
medium.
SUMMARY OF THE INVENTION
The present invention is based on the following observations:
(1) that microorganisms isolated from various types of soil have an
ability for producing a polysaccharide forming a gel;
(2) that said microorganisms belong to the genus Arthrobacter;
(3) that the polysaccharide is accumulated in a culture broth when
the microorganisms are cultivated with the nutrient medium;
(4) that the recovered polysaccharide has the property of forming a
gel.
According to the present invention, a polysaccharide characterized
by gel formation can be produced by cultivating a polysaccharide
having gel forming property-producing microorganism .[.belonging to
the genus Arthrobacter.]. in a medium containing assimilable carbon
sources and nitrogen sources until said polysaccharide is
substantially accumulated in the culture, and recovering the
accumulated polysaccharide therefrom.
BRIEF EXPLANATION OF THE DRAWINGS
FIG. 1 shows IR absorption spectrum of the polysaccharide of this
invention. FIGS. 2, 3 and 4 are graphs of viscosity of the
polysaccharide. FIG. 5 shows the effect of ethanol concentration on
the gel strength of the polysaccharide. FIG. 6 shows a gas
chromatogram of a trimethylsilyl derivative of a hydrolysate of the
polysaccharide (condition of measurement: column 5% Silicone OV-17
on Chromosorb W, 2 meter of glass, temperature of 150.degree. C.).
FIG. 7 is the IR absorption spectrum of crystals of the oxidation
product of HA-1. FIG. 8 is the IR absorption spectrum of crystals
of the lactone-type of HA-2. FIG. 9 is the NMR spectrum of crystals
of the lactone-type of HA-2. FIG. 10 shows graphs of viscosity of
the polysaccharide solution, etc. (condition: B type rotary
viscometer, 25.degree. C., 30 r.p.m.).
In FIG. 6, 1 and 2 show HA-1; 3 shows an internal standard
(xylitol); 4 and 5 are mannose; 6 and 9 are glucose and 7 and 8
show HA-2, respectively.
EMBODIMENTS OF THE INVENTION
The microorganisms which can be employed in this invention
.[.belong to the genus Arthrobacter, for example, Arthrobacter
carbazolum, which.]. was isolated from soil .[.and named as
above.]. by us. This strain was deposited in the Fermentation
Research Institute, Agency of Industrial Science and Technology,
Japan, and assigned the identification FERM-2574, and also
deposited with the American Type culture Collection, Rockville,
Md., U.S.A., and assigned the identification ATCC-31258. .Iadd.It
has been identified as Pseudomonas stutzeri. .Iaddend.
The microbial characteristics of said .[.Arthrobacter carbazolum.].
.Iadd.microorganism .Iaddend.are as follows:
1. Microscopic Examination
size: 0.6-0.8.times.1.2-2.7.mu.
figure: rod, .[.polymorphic.].
gram stain: negative
spore: negative
.[.flagella: one to three peritrichous flagella.].
2. Cultivation Examination with Medium
Bouillon agar plate culture: almost circular, rugose, undulate,
semi-transparent, sticky;
Bouillon agar slant culture: good growth, rugose, spreading,
sticky;
Bouillon broth culture: ring, pellicle, forming slight sticky
sediment;
Bouillon agar stab culture: filiform, good growth in upper
part;
Bouillon gelatine stab culture: growth only on surface, no
liquefaction (cultivated for 40 days at 22.degree. C.);
Growth in litmus milk: slightly alkaline, no coagulation;
Growth in potato-dextrose agar medium: moderate growth, no
pigment;
3. Physiological Properties
Optimum pH for growth: 8-9
Optimum temperature for growth: 37.degree. C.
pH range for growth: 5.5-9.5
.[.Temperature range for growth: 24.degree.-43.degree. C..].
Formation of indole: no
Formation of H.sub.2 S: yes
Formation of gas and organic acid from carbohydrate: no
Degradative ability of cellulose: no
Hydrolitic ability of starch: yes
Reduction of nitrate: yes
Availability of citric acid: yes
Methyl red test: negative
Voges-Proskauer test: negative
Formation of catalase: yes
Formation of ammonia: yes
Liquefaction of gelatin: no (cultivated for 50 days)
Availability of ammonium salt and nitrate: yes
Oxidase test: positive
Halophobicity against salt: no
Formation of urease: no
Growth in .[.both.]. aerobic .[.and anaerobic.]. conditions
Availability of agar: no
4. Availability of Various Carbon Sources
Glucose, .[.fructose,.]. maltose, glycerol, glycogen,
.[.methanol,.]. .Iadd.and .Iaddend.ethanol .[.and propanol.]. were
utilized for growth.
Acid and gas formation tests were done according to the method of
Hugh and Leifson (R. Hugh and E. Leifson: J. Bact., 66, 24 (1953)).
As a result, acid and gas formation were not found in both aerobic
and anaerobic conditions. Furthermore, in the case of using a
fermentation tube with Ayer's and Barsiekov's medium (J. M.
Pelczar: Manual of Microbiological Methods (McGraw-Hill) (1957),
acid and gas formation were not found.
None of the arabinose, xylose, galactose, mannose, sucrose,
lactose, trehalose, raffinose, salicin, mannitol, inositol or
sorbitol was utilized.
.[.On the basis of microbiological characteristics abovedescribed,
this strain was compared with those described in the 7th edition of
Bergey's Manual of Determinative Bacteriology, and was considered
to belong to the genus Arthrobacter from such points as polymorphic
figure and soil bacteria which is in coccus-form in the later stage
of the cultivation. As strains belonging to Arthrobacter which can
utilize nitrates and ammonium salts as nitrogen sources and also
possess hydrolitic ability of starch, Arthrobacter globiformis and
Arthrobacter pascens are listed..]. The strain isolated by us
.[.is.]. .Iadd.was .Iaddend.considered to resemble Arthrobacter
pascens for the reason that it becomes remarkably sticky with the
advance of growth. However, this strain is remarkably different
from Arthrobacter pascens in view of action against gelatin and
growth temperature, etc. The following differences between the two
strains are listed in the following table.
______________________________________ Arthrobacter Strain pascens
isolated ______________________________________ Growth at
37.degree. C. no yes Liquefaction of gelatin yes no Growth on the
surface of a liquid medium no yes Assimilation of carbazole no yes
______________________________________
From these results, this strain was .Iadd.earlier
.Iaddend.identified as a new species belonging to Arthrobacter, and
named Arthrobacter carbazolum to distinguish it from already-known
strains. This .[.new.]. strain has been deposited as indicated
above.Iadd., and now identified as Pseudomonas
stutzeri.Iaddend..
In the present invention, .[.all strains belonging to the genus
Arthrobacter which possess an ability to produce a polysaccharide
having gel forming property can also be used as well as.].
artificial or natural mutants of the strain described above
.Iadd.can also be used.Iaddend..
In the case of cultivating this strain, such generally utilized
substances as saccharides (for example, glucose, starch, etc.) can
be used as carbon sources. In addition, acetic acid and such
derivatives from petrochemistry as ethanol, glycerol, propanediol,
butanediol, ethyleneglycol, etc., can also be used as carbon
sources. As a nitrogen source, potassium nitrate, ammonium nitrate,
ammonium sulfate, ammonium chloride, ammonium phosphate,
polypeptone, carbazole, etc., can be used. As inorganic salts,
dipotassium hydrogen phosphate or disodium hydrogen phosphate and
potassium dihydrogen phosphate, etc., can be used, and as a source
of a trace elemental metal, magnesium sulfate, ferrous sulfate,
etc., can be used. A medium prepared by adding the above-described
components into tap water was inoculated with the new strain, and
cultivated in an aerobic condition by reciprocal shaking.
After completion of the cultivation, the polysaccharide accumulated
in a culture broth can be harvested by various methods according to
the purpose of use. For example, a water-soluble solvent such as
methanol, ethanol, isopropanol, acetone, tetrahydrofurane, etc., is
added in a high viscous broth to precipitate the polysaccharide
with the cells, and after drying this precipitate can be used as a
crude product.
When a solid material in the broth such as microbial cells is
disadvantageous to the purpose of use, an appropriate amount of
water is added before refining the broth, and the broth is heated.
Subsequently, the polysaccharide is recovered from the solution
obtained by centrifugation of the broth.
In refining, such routine methods for separation of the
polysaccharide from impurities as condensation, precipitation with
the above-described water-soluble solvent, precipitation with
ammonium sulfate, washing, centrifugation, column chromatography,
extraction with solvent, dialysis, etc., can be used singly or in
combination. For example, after cultivation, an appropriate amount,
preferably 3-10 times the amount based on the amount of the broth,
of water is added into the broth, and the resultant mixture is
heated to 45.degree. to 65.degree. C. The supernatant fluid is
obtained by centrifugation of the broth. Subsequently, an aliphatic
quarternary ammonium salt such as cetyl trimethyl ammonium bromide,
etc., is added into this supernatant to precipitate the
polysaccharide. The polysaccharide separated is washed with 85 to
95% methanol or ethanol saturated with sodium chloride or potassium
chloride, etc. Thereafter, the polysaccharide is swelled by
addition of water. After washing with acetone, etc., the
polysaccharide is subjected to drying.
On the other hand, the polysaccharide can also be obtained by the
addition of from 5 to 10 times the amount of water-soluble solvent
such as acetone to precipitate the polysaccharide, or by
spray-drying after desalting of the above supernatant by
ultra-filtration or with an ion exchange resin such as Amberlite
IR-120 B, Amberlite IRA-410, etc., and concentration. When a
polysaccharide with higher purity is required, such procedures as
deprotein using a mixture of chloroform and isoamyl alcohol (4:1)
or dialysis can be applied in addition to the above-described
procedures.
The polysaccharide thus obtained was studied on a physiochemical
basis, and the results are summarized as shown below.
This polysaccharide does not correspond to the already-known
compounds and therefore, was found to be a new compound.
(1) Elemental analysis: H: 5.50%; C: 38.02%; N: 0%.
(2) Molecular weight: Molecular weight was measured by column
chromatography using cephalose 2B (Pharmasia Co., Ltd., Sweden).
The polysaccharide obtained was eluted in void-volume, so molecular
weight was estimated as at least above 2,000,000. Furthermore,
limiting viscosity was measured in the presence of sodium chloride
(1.times.10.sup.-3 Mole), and as a result, [.eta.] was 29.0 dl/g at
25.degree. C. FIG. 2). This value was applied to Staudinger's
expression. From this result, the mean molecular weight was found
to be about 8,000,000.
(3) Specific rotatory power: [.alpha.].sub.D.sup.23
=+20.degree.-+35.degree. (0.1% aqueous solution, 1=0.1)
(4) Infrared absorption spectrum: IR absorption spectrum obtained
with the method of KBr pellet is shown in FIG. 1.
(5) Solubility in solvent: The polysaccharide is not dissolved in
organic solvents such as methanol, ethanol, acetone, ether, etc.,
and forms a gel in water. It is difficult to dissolve in water even
at a low concentration (below 0.1%) and turns to a sticky solution
when heated. A heated solution is colorless and transparent.
(6) Classification by acidity: The pH value of an aqueous solution
of the polysaccharide solubilized as above-described was 3.0 to
3.5. Moreover, a precipitate was formed by adding cetyl trimethyl
ammonium bromide. These results show that this polysaccharide is
acidic.
(7) Color reaction: Blueish green by anthrone reaction.
(8) Color of polysaccharide: Colorless and transparent in dry
condition and white in powder form.
(9) Melting point: No melting point; carbonization occurred when it
was heated to about 235.degree. C. It carbonized completely at
about 280.degree. C.
(10) Viscosity: From the result of measurement of specific
viscosity with a Ubbelohde type viscometer, .eta..sub.sp was found
to be 13 (C=0.1, 30.degree. C.).
The relation between a reduced viscosity and a concentration of the
polysaccharide, especially the effect of sodium chloride on a
reduced viscosity was studied, and the result is shown in FIG. 2.
The measurement of viscosity was carried out by using a Ubbelohde
type viscometer at 25.degree..+-.0.01.degree. C.
In addition, the effect of pH on viscosity was studied. From the
results, it was found that viscosity was increased remarkably at
about pH 3 and increased to 50 times compared with the value at pH
7 (FIG. 3). The measurement of viscosity was carried out with a
B-type rotatory viscometer (Tokyo Keiki Co., Ltd.) at 30 r.p.m., a
temperature of 25.degree..+-.0.01.degree. C. and 0.1% (w/v) of
sample concentration. Agar, one of the samples, was dissolved by
treating at 100.degree. C. for 20 minutes. The other samples were
treated at 60.degree. C. for 10 minutes in order to solubilize.
Adjustment of pH was done by adding dilute hydrochloric acid or
dilute sodium hydroxide. The remarkable increase of viscosity was
also observed by adding sodium chloride too (FIG. 4). Experimental
conditions were the same as in the case of studying the effect of
pH. These characteristics are specific to the polysaccharide of
this invention.
(11) Physical characteristics of polysaccharide gel: The
polysaccharide forms a gel containing water at the concentration of
more than 0.5% of polysaccharide, and possesses the characteristic
of solubility with heating and being coagulable with cooling, and
furthermore, it forms a gel only by contacting with water at room
temperature (as at about 21.degree. C.).
Table 1 shows the results of physical properties of polysaccharide
gels. Measurements were carried out as described below.
Water was added to a sample powder, and the resulting mixture was
heated at 60.degree. C. for 30 minutes with stirring. After cooling
at room temperature (about 21.degree. C.) for 1 hour, breaking
strength (gel strength) and solidity of the gel were measured by
using a curd meter (M-301 AR-type, Iio Denki Co., Ltd.).
TABLE 1 ______________________________________ Effect of
polysaccharide concentration on gel strength Concentration Breaking
Sample (%) (dyne/cm.sup.2) Solidity
______________________________________ agar 0.5 2.25 .times.
10.sup.4 9.90 .times. 10.sup.3 1.0 1.08 .times. 10.sup.5 8.03
.times. 10.sup.4 2.0 5.56 .times. 10.sup.5 3.19 .times. 10.sup.5
poly- 0.5 <3.0 .times. 10.sup.3 <1.0 .times. 10.sup.3
saccharide 1.0 4.43 .times. 10.sup.4 8.65 .times. 10.sup.3 2.0 5.78
.times. 10.sup.5 3.28 .times. 10.sup.4
______________________________________
The polysaccharide used as a sample was produced by using a
fermentation medium containing ethanol and carbazole as main
components, and washed with ethanol and acetone.
As shown in Table 1, the polysaccharide gels were soft and viscous
in comparison with agar gels, and are assumed to have substantial
elasticity from the fact that the gels are difficult to break.
Actually, from the result of measurements of texture by using a
rheolometer (produced by Iio Denki Co., Ltd.), it was found that
the elasticity of the polysaccharide gels was as strong as that of
polyurethane.
When a frozen gel was thawed, no phenomenon of leaving water was
observed, and the gel was restored to the original state.
The polysaccharide obtained by the present invention has an ability
to form a gel with water; moreover, it has a specific property to
form a gel even with a solution containing a water-soluble organic
solvent at high concentration. Table 2 shows the result of
measurements of the effect of water content on gel formation. The
measurements were carried out according to the following procedure.
Polysaccharide powder (15 milligrams) was placed in a test-tube,
and various amounts of organic solvent (1 milliliter) were added.
After heating at 60.degree. C. for 30 minutes, a solution was
cooled and then yes (+) or no (-) on gel formation was checked.
Sign .+-. designates jelly form.
TABLE 2 ______________________________________ Minimum amount of
water required for geling of organic solvent Solvent Water Methanol
Ethanol Isopropanol Acetone ______________________________________
50% (v/v) + + + + 40 + + + + 25 + + + + 20 + + .+-. - 15 + + - - 10
.+-. - - - 0 - - - - ______________________________________
As shown in Table 2, gel formation did not occur in the absence of
water, but a gel was formed in the presence of a relatively small
amount of water. Next, the effect of ethanol concentration on
breaking strength (gel strength) was studied. The results are shown
in FIG. 5, indicating the maximum strength at 50-75% of ethanol
concentration. In a reference test using agar or gelatin, gel
formation occurred up to a concentration of 50%, but these samples
were precipitated at a concentration of more than 50%. On the other
hand, the polysaccharide obtained by this invention formed a gel
with 85% of ethanol. Conditions for forming a gel are described in
the following. Polysaccharide powder was mixed with the solution
containing various amounts of ethanol, and polysaccharide gels were
prepared by heat treatment at 60.degree. C. for 30 minutes. Agar
gels were prepared as follows. Powder was solubilized by heat
treatment at 100.degree. C. for 10 minutes, and ethanol was added
to the solution after cooling at 60.degree. C. Gelatin gels were
prepared in the same manner as agar, except the heat treatment was
done at 60.degree. C. for 20 minutes. Increase of breaking strength
was observed by adding sodium chloride (0.1% to 10%
concentration).
Further, stress relaxation of a polysaccharide gel was compared
with that of agar gel. The measurement was carried out by using a
rheolometer (RMT-1300, Iio Denki Co., Ltd.) at a sample
concentration of 2.0% (w/v) adjusting with water as a solvent.
TABLE 3 ______________________________________ Stress relaxation
Property Polysaccharide gel Agar gel
______________________________________ Modulus of Y1 1.01 .times.
10.sup.5 dyne/cm.sup.2 2.27 .times. 10.sup.5 dyne/cm.sup.2
elacticity Y2 3.26 .times. 10.sup.4 1.53 .times. 10.sup.5 Y3 1.83
.times. 10.sup.4 9.88 .times. 10.sup.4 Coefficient .eta.1 .infin.
dyne.sec./cm.sup.2 .infin. dyne.sec./cm.sup.2 of viscosity .eta.2
5.38 .times. 10.sup.6 6.74 .times. 10.sup.7 .eta.3 3.75 .times.
10.sup.5 1.13 .times. 10.sup.7 Relaxation .tau.1 .infin. sec.
.infin. sec. time .tau.2 165.0 440.0 .tau.3 20.5 115.0
______________________________________
(12) Components of polysaccharide:
Purified polysaccharide was hydrolized by 1 N-sulfuric acid at
100.degree. C. for 6 hours, and the reaction mixture was
neutralized by adding barium carbonate. After centrifugation, the
resulting supernatant was analyzed by paper chromatography,
thin-layer chromatography and gas chromatography of a
trimethylsilyl derivative. Table 4 shows the R.sub.f value of the
decomposed polysaccharide in paper chromatography, and FIG. 6 shows
a gas chromatogram of the trimethylsilyl derivative. From these
results, it was found that the polysaccharide of this invention
comprises glucose, mannose, unknown neutral sugar and unknown
acidic sugar.
TABLE 4 ______________________________________ R.sub.f value of
components of polysaccharide in paper chromatography Constituent
R.sub.f Reagent for sugar Solvent for development value detecting
______________________________________ glucose 0.13 p-anisidine,
silver nitrate mannose 0.19 p-anisidine, silver nitrate
butanol:acetic acid:water = unknown 4:1:1 0.46 silver nitrate
neutral sugar unknown 0.55 p-anisidine, acidic bromocresol sugar
green glucose 0.60 p-anisidine, silver nitrate mannose
isopropanol:pyri- 0.65 p-anisidine, dine:water:acetic acid = silver
nitrate unknown 8:8:4:1 0.81 silver nitrate neutral sugar unknown
0.75 p-anisidine, acidic bromocresol sugar green
______________________________________
Structural elucidation of unknown neutral sugar (designated as HA-1
hereafter) and unknown acidic sugar (designated as HA-2 hereafter)
was carried out as described below.
(1) Identification of HA-1
Hydrolyzed product of the polysaccharide was applied to a charcoal
column chromatography, and eluted with water, 10% of ethanol and
ethanol in this order. Glucose and mannose were found in the
water-eluted fraction, and HA-1 and HA-2 were found in 10%
ethanol-eluted and ethanol-eluted fractions, respectively.
The 10% ethanol-eluted fraction was concentrated to dryness and was
purified by ion exchange column chromatography (Dowex 1.times.8,
borate type), and HA-1 was isolated from the resulting 0.015 mole
of potassium borate eluted fraction. HA-1 was unstable and
difficult to crystallize, so an oxidation reaction with bromine was
made. That is, 40 milligrams of HA-1 was dissolved in 2 milliliters
of bromine water in the presence of 240 milligrams of strontium
carbonate, and reacted at 30.degree. C. overnight. After the
reaction, the reaction mixture was filtered and bromine in the
filtrate was removed under a reduced pressure. Subsequently, the
filtrate was treated with silver carbonate. After removal of the
resulting precipitate, the reaction product was applied to ion
exchange column chromatography (Dowex 1.times.8, acetate-type) to
obtain crude crystals from 2 moles of an acetic acid eluted
fraction. The crude crystals obtained were recrystallized in
acetone-ethyl acetate to form 20 milligrams of colorless needle
crystals. The crystals were analyzed by several physical methods,
and results are shown below. FIG. 7 shows the IR absorption
spectrum of the crystals.
(a) Melting point: 139.degree.-142.degree. C.
______________________________________ (b) Elemental Analysis:
Calculated (C.sub.6 H.sub.10 O.sub.5) Found
______________________________________ C 44.44% 44.59% H 6.22%
6.14% O 49.34% 49.31% ______________________________________
(c) Absorption range in IR absorption spectrum (KBr tablet method):
3200-3450 cm.sup.-1 (OH), 2850-3000, 1460, 1360, 1342 cm.sup.-1
(CH, CH.sub.2, CH.sub.3), 1770, 1755 cm.sup.-1 (C.dbd.O in
lactone), 1405 cm.sup.-1 (OH), 1290, 1250, 1220, 1160, 1135, 1078,
1043, 1015 cm.sup.-1 (C--OH, COO, CO in C--O--C), 955 cm.sup.-1,
906 cm.sup.-1, 843 cm.sup.-1, 768 cm.sup.-1.
(d) Absorption range in NMR spectrum ##STR1## 8.67 .tau.(d, J=6 Hz,
CH.sub.3 of C.sub.5 position), 6.39 .tau.(d, J=5.5 HZ, CH.sub.2 OH
of C.sub.3 position), 5.97 .tau.(s, OH of C.sub.3 position), 5.65
.tau.(t, J=5.5 Hz, CH.sub.2 OH of C.sub.3 position), 5.41 .tau.(d,
J=8 Hz, CH of C.sub.2 position), 5.38 .tau.(q, J=6 Hz, CH of
C.sub.4 position), 5.00 .tau.(d, J=8 Hz, OH of C.sub.2
position).
An absorption range of HA-1 which is a compound before oxidation
with bromine, in NMR spectrum (solvent: D.sub.2 O) was as follows:
8.76 .tau.(d, J=6.5 Hz, CH.sub.3 of C.sub.5 position), 6.40
.tau.(s, CH.sub.2 OH of C.sub.3 position), 5.93 .tau.(d, J=5 Hz, CH
of C.sub.2 position), 5.61 .tau.(q, J=6.5 Hz, CH of C.sub.4
position), 4.70 .tau.(d, J=5 Hz, CH of C.sub.1 position).
Based on the above-described analysis, the product derived from
oxidation of HA-1 was identified as dihydrostreptosonic acid
monolactone, and HA-1 was identified as dihydrosreptose. Chemical
structure of dihydrostreptose is shown below. ##STR2## (2)
Structural analysis of HA-2
(A) Estimation of structure
After concentration of the ethanol eluted fraction in charcoal
column chromatography, the concentrates were treated by ion
exchange column chromatography (Dowex 1.times.8, acetate type).
From the 5 moles of the resulting acetic acid eluted fraction, a
mixture of acidic-type and lactone-type HA-2 was obtained. First in
order to isolate the lactone-type, silica gel column chromatography
was carried out, and crude crystals of lactone-type were obtained
from the eluted fraction (benzene:ethyl acetate=2:1). The crude
crystals were recrystallized in ethyl acetate-hexane to form 100
milligrams of colorless needle crystals.
Results of analysis of the crystals of lactone-type of HA-2 were as
follows. FIG. 8 and FIG. 9 show the IR absorption spectrum and NMR
spectrum of the crystals, respectively.
(1) Melting point: 136.degree.-137.degree. C.
______________________________________ (2) Elemental Analysis:
Calculated (C.sub.9 H.sub.14 O.sub.6) Found
______________________________________ C 49.54% 49.68% H 6.47%
6.34% O 44.00% 43.87%. ______________________________________
(3) Absorption range in IR absorption spectrum (KBr tablet method):
3350 cm.sup.-1 (OH), 2850-3000, 1440, 1360-1370, 1320-1340
cm.sup.-1 (CH, CH.sub.3), 1730-1760 cm.sup.-1 (C.dbd.O in lactone),
1258, 1215, 1085, 1065, 1040 cm.sup.-1 (C--OH, COO, C--O in
C--O--C), 975 cm.sup.-1 (terminal CH.sub.3), 918, 780 cm.sup.-1
(pyranose ring), 885 cm.sup.-1 (CH except for anomer CH), 840
cm.sup.-1 (anomer CH), 810 cm.sup.-1. ##STR3##
Based on the results above-described, the crystals of lactone-type
HA-2 were elucidated as a compound in which 6-deoxy hexose and
lactic acid form an ether linkage, and a carboxyl group of lactic
acid forms a lactone linkage with a hydroxyl group of 6-deoxy
hexose. In order to elucidate the more detailed structure, various
kinds of derivatives of HA-2 were prepared, and then these
derivatives were analyzed by NMR spectrometry. The methods of
preparation of derivatives are described below, and the results of
NMR spectrometry are shown in Table 5. D.sub.6 -acetone was used as
solvent in measuring the NMR spectra.
(a) Synthesis of acetyl derivative of HA-2 (lactone-type) (III)
Crystals of lactone-type HA-2 (34 milligrams) were dissolved in 1
milliliter of a mixture solution (acetic anhydride:pyridine=2:1),
and reacted overnight at room temperature. After removal of
solvent, silica gel column chromatography was carried out. From the
resulting eluted fraction (benzene:ethyl acetate=9:1), 34
milligrams of the derivative (III) were isolated.
(b) Synthesis of methyl glycoside derivative of HA-2 (lactone-type)
(IV)
A mixture of acidic-type and lactone-type HA-2 (47 milligrams) was
dissolved in 10 milliliters of a hydrochloride-methanol solution
(2.5 percent solution), and reaction was carried out for 6 hours
under boiling reflux. After the removal of solvent, silica gel
column chromatography was carried out. From the resulting eluted
fraction (benzene:ethyl acetate=5:1), 32 milligrams of the
derivative (IV) were isolated.
(c) Synthesis of methyl ester derivative of HA-2 (acidic-type)
(V)
A mixture of acidic-type and lactone-type HA-2 (110 milligrams) was
dissolved in methanol, and mixed with an ether solution of
diazomethane. After reaction at room temperature for a night,
solvent was removed, and then subjected to silica gel column
chromatography. From the resulting eluted fraction (benzene:ethyl
acetate=7:3), 66 milligrams of the derivative (V) were
isolated.
(d) Synthesis of perfect acetyl derivative of methyl ester of HA-2
(acidic-type) (VI)
Twenty four milligrams of the compound (V) obtained by the
above-described reaction (c) were dissolved in 1 milliliter of a
mixture solution (acetic anhydride:pyridine=2:1), and reaction was
carried out overnight at room temperature. After the removal of
solvent, silica gel column chromatography was carried out, and 20
milligrams of compound (VI) were isolated from the eluted fraction
(benzene:ethyl acetate=9:1).
(e) Synthesis of partial acetyl derivative of methyl ester of HA-2
(acidic-type) (VII)
Twenty three milligrams of the compound (III) obtained by the
reaction (a) were mixed with a small amount of water to open the
lactone ring, and an ether solution of diazomethane was added,
followed by a reaction at room temperature overnight. After the
removal of solvent, silica gel column chromatography was carried
out, and 17 milligrams of the compound (VII) were isolated from the
resulting eluted fraction (benzene:ethyl acetate=7:1).
From the results of analysis shown in Table 5, structures of HA-2
(acidic-type) (I), HA-2 (lactone-type) (II) and various kinds of
derivatives were estimated as follows:
______________________________________ ##STR4## HA-2 (acidic-type)
(I) R.sub.1 = R.sub.2 = R.sub.3 = R.sub.4 = H HA-2 (lactone-type)
(II) R.sub.5 = R.sub.6 = H Derivative (III) R.sub.5 = R.sub.6 =
CH.sub.3 CO Derivative (IV) R.sub.5 = CH.sub.3, R.sub.6 = H
Derivative (V) R.sub.1 = R.sub.2 = R.sub.3 = H, R.sub.4 = CH.sub.3
Derivative (VI) R.sub.1 = R.sub.2 = R.sub.3 = CH.sub.3 CO, R.sub.4
= CH.sub.3 Derivative (VII) R.sub.1 = R.sub.2 = CH.sub.3 CO,
R.sub.3 = H, R.sub.4 = CH.sub.3.
______________________________________
TABLE 5
__________________________________________________________________________
NMR spectra of various derivatives of HA-2 (solvent: D.sub.6
-acetone) Derivative Proton II III IV V VI VII
__________________________________________________________________________
CH of C.sub.1 d d d d position 4.90 .tau. 4.02 .tau., J.sub.1-2
5.36 .tau. 4.96 .tau., J.sub.1-2 4.04 .tau., J.sub.1-2 4.08 .tau.,
J.sub.1-2 1.95Hz 2Hz 2Hz 2Hz CH of C.sub.2 d-d d-d d-d d-d position
6.02 .tau. 4.72 .tau., J.sub.1-2, J.sub.2-3 6.00 .tau. 6.07 .tau.,
J.sub.1-2, J.sub.2-3 4.68 .tau., J.sub.1-2, 4.72 .tau., 1.95Hz 3Hz
2Hz 2Hz 2Hz 3Hz CH of C.sub.3 d-d d d-d position 5.96-6.20 .tau.
5.78 .tau., J.sub.2-3, J.sub.3-4 6.17 .tau., J.sub.3-4 6.2-6.4
.tau. 6.12 .tau., J.sub.2-3, 6.2-6.4 .tau. 3Hz 9-10Hz 9Hz 3Hz 9Hz
CH of C.sub.4 d-d d d-d d-d d-d d-d position 5.68 .tau., J.sub.3-4,
J.sub.4-5 5.74 .tau., J.sub.3-4 5.70 .tau., J.sub.3-4, J.sub.4-5
6.54 .tau., J.sub.3-4, J.sub.4-5 5.08 .tau., J.sub.3-4, 6.55 .tau.,
10Hz 10Hz 9-10Hz 9Hz 9Hz 9Hz 10Hz 9Hz 9Hz CH of C.sub.5 q d-q d-q
position 5.96 .tau. 5.96 .tau., J.sub.5-6 6.28 .tau., J.sub.4-5,
J.sub.5-6 6.24 .tau. 6.12 .tau., J.sub.4-5, 6.2-6.4 .tau. 6Hz 9Hz
6Hz 9Hz 8Hz CH of C.sub.6 d d d d d d position 8.74 .tau.,
J.sub.5-6 8.74 .tau., J.sub.5-6 8.74 .tau., J.sub.5-6 8.84 .tau.,
J.sub.5-6 8.88 .tau., J.sub.5-6 8.78 .tau., J.sub.5-6 6Hz 6Hz 6Hz
6Hz 8Hz 6Hz CH of lactic q q q q q q acid moiety 5.41 .tau., 5.42
.tau., 5.44 .tau., 5.70 .tau. 5.84 .tau., 5.72 .tau., 7Hz 6Hz 7Hz
7Hz 7Hz 6Hz CH.sub.3 of lactic d d d d d d acid moiety 8.48 .tau.,
8.54 .tau., 8.53 .tau., 8.68 .tau., 8.82 .tau., 8.72 .tau., 7Hz 6Hz
7Hz 7Hz 7Hz 6Hz
__________________________________________________________________________
(B) Identification of constituent sugar in HA-2
Confirmation of the constituent sugar in HA-2 was done by the
following analytical method.
Thirty milligrams of derivative (V) obtained by the above-described
reaction (c) were dissolved in 1 milliliter of water, and 10
milligrams of sodium borohydride were added. After 3 hours of
reaction at room temperature, an excess of cation exchange resin
(Amberlite IR-120 B, H type) was added to the reaction mixture in
order to decompose the unreacted sodium borohydride. Supernatant
obtained by filtration was evaporated at a reduced pressure, and
methanol was added. By repeating this evaporation, the remaining
boric acid was removed.
As a result, 20 milligrams of reduction product (VIII) were
obtained. A part of compound (VIII) (10 milligrams) was dissolved
in 20 milliliters of anhydrous methylene chloride, and then the
reaction atmosphere was replaced by argon gas. After cooling to
-78.degree. C., 4 milliliters of boron trichloride were added, and
reacted overnight. After the reaction, methanol was added to the
reaction mixture to decompose boron trichloride, and solvent was
removed. Methanol was added to the residue, and evaporated at a
reduced pressure. This evaporation was repeated. The residue was
dissolved in water and deionized with an ion exchange resin to
concentrate and dry. By this procedure, 7 milligrams of sugar
alcohol (IX) derived from the constituent sugar of HA-2 were
isolated. From the result of the analysis with gas chromatography
of a trimethylsilyl or acetyl derivative of the sugar alcohol (IX),
it was found that retention time of these derivatives was
coincident with that of various derivatives of L-rhamnitol prepared
by the reduction of L-rhamnose. In addition, IR absorption spectrum
and NMR spectrum of the acetyl derivative (X) also coincided with
that of the acetyl derivative of L-rhamnitol. Accordingly, the
constituent sugar of HA-2 was identifed as L-rhamnose. Structures
of various derivatives used in this identification process are as
follows:
______________________________________ ##STR5## ##STR6##
______________________________________
(C) Confirmation of the site of ether linkage between L-rhamnose
and lactic acid
Ten milligrams of the reduction product (VIII) were dissolved in 1
milliliter of a mixture solution of acetic anhydride and pyridine
(2:1), and reaction was carried out overnight at room temperature.
After the removal of solvent, the reaction product was purified by
silica gel column chromatography, and 10 milligrams of acetyl
derivative (XI) were isolated.
This compound (XI) was applied to gas mass-spectroscopy, and
fragments of .[.M-145 and M-159.]. .Iadd.m/l-145 and m/l-159
.Iaddend.were observed. From this result, it was confirmed that
lactic acid is joined by an ether linkage at the C.sub.3 position
of L-rhamnose. Assumptions in regard to the fragments are discussed
below. ##STR7##
Based on the above-described analytical results, the structure of
HA-2 was concluded to be 3-O-(1'-carboxy ethyl)-L-rhamnose, a new
acidic sugar. This is shown below: ##STR8##
From these results, it was found that the constituent sugars of the
polysaccharide obtained by the present invention are glucose,
mannose, dihydrostreptose and 3-O-(1'-carboxy ethyl)-L-rhamnose,
and the molar ratio of these constituent sugars in the
polysaccharide was found to be 10:10:1-3:3-8 depending on the
result of gas chromatography of the trimethylsilyl derivatives.
In addition, this polysaccharide contains an O-acetyl group, and
its content was found to be 8-14 weight percent calculated as
acetic acid from the result of gas chromatographic analysis of
acetic acid, which was formed in the incubation of the
polysaccharide with 1 N-sodium hydroxide for 1 hour at 40.degree.
C.
The polysaccharide obtained by the present invention not only
possesses viscidity, but also forms a gel having a different
property from that of agar. In the gel formation, the treatment of
heating or cooling is not always necessary, that is, a gel can be
formed only by contacting the polysaccharide with water at room
temperature. Moreover, this polysaccharide has the property of
forming a gel at a low concentration, and addition of a
cross-linking agent and adjustment of pH are not needed to form a
gel. In addition, this polysaccharide can form a gel immediately at
a low temperature even in the presence of an organic solvent such
as alcohols, organic acids and sugars, or water-soluble compounds
such as salts. In this case, gel forming ability of this
polysaccharide is not affected even if the water-soluble compound
is present in a saturated concentration.
In the formed gel, the phenomenon of water release when the frozen
gel is thawed is not observed. In addition, the gel has excellent
water-retaining ability.
The polysaccharide of this invention shows a remarkable increase of
viscosity in a diluent solution as described in FIG. 10. This
property is specific to this polysaccharide. Further, the diluent
solution has a thixotropic property.
The novel polysaccharide of this invention can be utilized in
various fields by taking into consideration its specific
properties, for example, in food manufacturing as a thickener,
tacking reagent, gelling agent, vehicle, tissue restoring reagent,
coagulant for suspended particles such as a protein, gelling
reagent, anti-syneresis reagent, stabilizing reagent for
emulsification, meat binder, perfume-retentive reagent, etc.; in
the medical field as a vehicle, anti-tumor reagent, artificial
viscera, stabilizing reagent for emulsification, etc.; in the
agricultural field as a soil-reforming agent, manure granulating
reagent, diet component for domestic animals, component of
sericultural feed, pasting reagent for fertilizer, etc.; in other
industrial fields as a sizing agent, flocculant, gelling agent for
explosives, fire fighting component, paste, component of
water-soluble paints, abrasive, etc.
One advantage of this invention is that the fermentation material,
especially the carbon source, can be selected with regard to the
use mode of the polysaccharide.
Typical examples of this invention are shown below.
EXAMPLE 1
.[.Arthrobacter carbazolum.]. .Iadd.The microorganism
.Iaddend.(FERM-2574, ATCC-31258) was inoculated with platinum loop
in a 500 milliliter Sakaguchi flask containing ethanol (1.56%),
carbazole (1%), K.sub.2 HPO.sub.4 (0.2%), MgSO.sub.4.7H.sub.2 O
(0.025%) and FeSO.sub.4.7H.sub.2 O (0.001%) on a tap water
(pH:8.0), and the cultivation was carried out for 4 days at
30.degree. C. by reciprocal shaking.
After the cultivation, an amount of hot water (60.degree. C.)
corresponding to nine times the amount of the cultured broth was
added to the cultured broth, and cells were removed by
centrifugation (10,000 r.p.m., 30 minutes). One third amount (by
volume) of cetyl trimethyl ammonium bromide (2% solution) was added
to the supernatant with stirring to precipitate a polysaccharide.
The polysaccharide precipitated was filtered, and washed twice with
90% ethanol saturated with sodium chloride. Subsequently, one
fourth amount (by volume) of water based on the amount of the
cultured broth was added to swell, and then washed with five times
amount of acetone. After drying, crude polysaccharide (4 grams per
liter) was obtained. After dissolving the crude polysaccharide in
water (0.1% concentration), cations were removed by using Amberlite
IR-120 B, and then one third amount (by volume) of a mixture of
chloroform and iso-amylalcohol (4:1) was added. After mixing
thoroughly, a supernatant was obtained by centrifugation. The
supernatant obtained was dialyzed for 3 days at low temperature in
water. After dialysis, vacuum drying was applied and thus purified
polysaccharide (3.6 grams per liter) was obtained.
EXAMPLE 2
An experiment was carried out in the same manner as in Example 1,
except that carbazole, one of the fermentation sources, was
replaced by 0.8% of peptone. As a result, 1.8 grams per liter of
polysaccharide were obtained.
EXAMPLE 3
The same experiment as described in Example 1 was carried out,
except that carbazole was replaced by 0.2% of potassium nitrate,
0.01% of corn steep liquor was also added, and the cultivation
period was 48 hours. As a result, 1.5 grams per liter of crude
polysaccharide were obtained.
EXAMPLE 4
The same experiment as described in Example 1 was carried out,
except that ethanol and carbazole were replaced by 4% of starch and
0.8% of peptone. As a result, crude and purified polysaccharide
were obtained with yields of 4.2 grams per liter and 3.6 grams per
liter, respectively.
EXAMPLE 5
An experiment was carried out in the same manner as in Example 3,
except that 1.0% of disodium/hydrogen phosphate hydrated with 12
H.sub.2 O and 0.55% of potassium dihydrogen phosphate were used in
place of dipotassium/hydrogen phosphate, and 0.2% of ammonium
nitrate was used in place of potassium nitrate. As a result, crude
and purified polysaccharide were obtained with yields of 6.0 grams
per liter and 5.0 grams per liter, respectively.
* * * * *