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Structure and Biological Properties of Lasiodiplodan: An Uncommon Fungal Exopolysaccharide of the (1 → 6)-β-D-Glucan Type

2019; Springer Nature (Netherlands); Linguagem: Inglês

10.1007/978-3-030-12919-4_10

2211-0607

Mário Antônio Alves da Cunha, Vidiany Aparecida Queiroz Santos, Gabrielle Cristina Calegari, William N. Sanchez, Sandra Liliana Albornoz Marin, Robert F. H. Dekker, Aneli M. Barbosa‐Dekker,

Enzyme Production and Characterization

Glucans find a wide range of commercial applications in different industrial sectors, food, pharmaceuticals, and fine chemicals. Commercially available β-glucans are obtained chiefly through complex extraction procedures of the cell walls of microorganisms and cereals that are time-consuming processes. Some microorganisms also produce β-glucans exocellularly, which have been exploited commercially for this purpose. In this context, exopolysaccharides such as lasiodiplodan (a linear (1 → 6) β-glucan) standout because of the greater ease of their production by submerged fermentation and recovery from the cell-free fermentation broth by precipitation methods. Lasiodiplodan from the fungus Lasiodiplodia theobromae MMPI was first described in 2008, and studies have since addressed its production, chemical derivatization, and chemical and biological characterization. Lasiodiplodan presents biological functions that include antioxidant, hypoglycemic, antiproliferative, and transaminase activities, as well as protective activity against doxorubicin-induced DNA damage. The different biological properties of lasiodiplodan make it a biomoleculeBiomolecule attractive for commercial exploitation. Medicines for treatments of different conditions of human diseases, containing lasiodiplodan as one of the active or co-adjuvant principles, could be developed by the pharmaceutical industry. Antiaging creams and ointments, as well as self-healing hydrogels, are also good possibilities for commercial applications. Another attractive possibility of use is as a prebiotic agentPrebiotic agent in food products. Chemical modifications in the lasiodiplodan structure by O-acetylation, carboxymethylation, phosphorylation, or sulfonylation have been shown to be a potentiating mechanism of some of its properties. This chapter addresses the studies that have been carried out with lasiodiplodan and future production perspectives and applications.