Preparation of carboxymethylated curdlan oligosaccharides and application on plant disease control

Abstract

Curdlan is produced by fermentation of microorganisms, which is an insoluble β-(1 → 3)-D-glucans. To better effectively utilize native curdlan, firstly, a derivative from curdlan, carboxymethylated curdlan (CMCD), with different degrees of substitution (DS) DS ∼ 0.20, DS ∼ 0.43 and DS ∼ 0.82 were prepared in this study. Carboxymethylation increases solubility in water more than native curdlan. Moreover, CMCDs were investigated to be hydrolyzed by CcGluE, an endo-β-1 → 3-glucanase and generated the degradation products were oligosaccharides with degrees of polymerization (DP) mainly ranging from 2 to 7. CcGluE also showed high thermal and pH stability when CMCD ∼ 0.43 was used as a substrate. Then these oligosaccharides generated by different CMCDs were applied to Arabidopsis and the activity in inducing defense responses were detected after being treated by the pathogen of Pseudomonas syringae pv tomato DC3000 (Pst DC3000). CMCD (DS ∼ 0.20) degradation oligosaccharide (CMCD ∼ 0.20 OS) pre-treatment was the just one that significantly enhanced the disease resistance to Pst DC3000, which is mediated by the salicylic acid (SA) signaling pathway in plants. The findings offer new insights into the application of curdlan, demonstrating that carboxymethylation enhances its solubility in water. Additionally, the oligosaccharide products derived from CMCD degradation show promising prospects for controlling plant diseases in agriculture.