# Alternan

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> Source: https://en.wikipedia.org/wiki/Alternan
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'''Alternan''' is a branched [α-d-glucan](/source/Alpha_glucan) produced by microorganisms. This polymer was first discovered in the bacterium ''[Leuconostoc mesenteroides](/source/Leuconostoc_mesenteroides)'', which has since been genetically engineered to produce alternan. They genetically engineered the genes for alternansucrase, the enzyme that produces alternan, to get a pure sample. This gene of the enzyme alternansucrase had also been genetically engineered into ''E. coli.''<ref name=":0" />

This compound is highly soluble in water and has a low viscosity. These characteristics make it a prime candidate to use in the food and cosmetic industries.

== Biosynthesis ==
Alternan is an exopolysaccharide generated from the glucose monosaccharides of sucrose by the enzyme [alternansucrase](/source/alternansucrase).<ref name=":0">{{Cite book |url=https://linkinghub.elsevier.com/retrieve/pii/C20180042450 |title=Handbook of Hydrocolloids |date=2021 |publisher=Elsevier |isbn=978-0-12-820104-6 |doi=10.1016/c2018-0-04245-0}}</ref>  The [polysaccharide](/source/polysaccharide) is assembled with α-(1→6) and α-(1→3) [glycosidic bond](/source/glycosidic_bond)s.<ref>{{Cite journal |last=Leathers |first=Timothy D. |last2=Nunnally |first2=Melinda S. |last3=Côté |first3=Gregory L. |date=2010-07-07 |title=Optimization of process conditions for enzymatic modification of alternan using dextranase from Chaetomium erraticum |url=https://linkinghub.elsevier.com/retrieve/pii/S0144861710002006 |journal=Carbohydrate Polymers |volume=81 |issue=3 |pages=732–736 |doi=10.1016/j.carbpol.2010.03.030 |issn=0144-8617|url-access=subscription }}</ref> Alternansucrase was initially found in ''Leuconostoc mesenteroides'', a bacterial species used in the dairy industry.<ref>{{Citation |last=Hassan |first=A. N. |title=MICROORGANISMS ASSOCIATED WITH MILK |date=2011-01-01 |work=Encyclopedia of Dairy Sciences (Second Edition) |pages=447–457 |editor-last=Fuquay |editor-first=John W. |url=https://linkinghub.elsevier.com/retrieve/pii/B9780123744074003095 |access-date=2024-10-04 |place=San Diego |publisher=Academic Press |doi=10.1016/b978-0-12-374407-4.00309-5 |isbn=978-0-12-374407-4 |last2=Frank |first2=J. F.|url-access=subscription }}</ref> ''L. mesenteroides'' is a [gram positive](/source/Gram-positive_bacteria) bacterium that performs [fermentation](/source/fermentation). During fermentation the bacterium produces a very high amount of alternan and [dextran](/source/dextran), requiring a medium containing sucrose, nitrogen, glutamate, thiamine, and valine. The alternan is then extracted from the fermentation product through [centrifugation](/source/centrifugation) or filtration.

==Industrial use==
Alternan has numerous industrial uses. One of the valuable uses is in food production as an essential component of the sweetener [sucromalt](/source/sucromalt), also known as Xtend, which is commonly used in diabetic foods due to its low glycemic index.<ref name=":2">{{cite web |title=Xtend ® Sucromalt |url=https://www.cargill.com/food-bev/na/xtend-sucromalt |website=Cargill |publisher=Cargill Incorporated |access-date=23 October 2024}}</ref><ref name=":1">{{cite web |last1=Rich |first1=Joseph |title=Lactic Acid Bateria - Friend or Foe? Lactic Acid Bacteria in the Production of Polysaccharides and Fuel Ethanol |url=https://www.ars.usda.gov/research/publications/publication/?seqNo115=240820 |website=Agricultural Research Service U.S. DEPARTMENT OF AGRICULTURE |publisher=US Government |access-date=3 October 2024}}</ref> Alternan can also be used to add texture to food or cosmetics in place of fat or oil.<ref>{{Cite web |title=Unified Patents - Analytics Portal |url=https://portal.unifiedpatents.com/patents/patent/WO-2009109407-A3 |access-date=2024-10-07 |website=portal.unifiedpatents.com}}</ref>

Alternan has shown potential as a bulking agent as it has a low viscosity and high solubility. These properties are shared with other commonly used food extenders and binders.<ref>{{Cite web |title=Publication : USDA ARS |url=https://www.ars.usda.gov/research/publications/publication/?seqNo115=248634 |access-date=2024-10-23 |website=www.ars.usda.gov}}</ref> Few microorganisms have the ability to break down alternan, it is also able to retain its structure and properties when exposed to heat, making it a strong candidate to improve shelf-life of food products.<ref>{{Cite book |last=Wyckoff |first=Herbert A |title=Chemistry of novel foods |last2=Hayman |first2=G. Thomas |last3=Biely |first3=Peter |publisher=Allured Publishing Corporation |year=1997 |location=IL, USA |pages=95–110 |chapter=Low-viscosity polysaccharides as potential new food ingredients}}</ref>

== Future Applications ==
Alternan has shown promising applications in stem cell research. When treating [mesenchymal stem cell](/source/mesenchymal_stem_cell)s (MSC) with alternan they showed increased proliferation and viability. Alternan stimulated [toll-like receptor](/source/toll-like_receptor)s in the MSC that are important in differentiation of the cell as well as increased migration abilities of the MSC. Alternan could be a beneficial additive to stem cell therapies to improve outcomes.<ref>{{Cite journal |last=Charoenwongpaiboon |first=Thanapon |last2=Supraditaporn |first2=Kantpitchar |last3=Klaimon |first3=Phatchanat |last4=Wangpaiboon |first4=Karan |last5=Pichyangkura |first5=Rath |last6=Issaragrisil |first6=Surapol |last7=Lorthongpanich |first7=Chanchao |date=2019-01-30 |title=Effect of alternan versus chitosan on the biological properties of human mesenchymal stem cells |url=https://pubs.rsc.org/en/content/articlelanding/2019/ra/c8ra10263e |journal=RSC Advances |language=en |volume=9 |issue=8 |pages=4370–4379 |doi=10.1039/C8RA10263E |issn=2046-2069|pmc=9060545 }}</ref>

== References ==
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Category:Wikipedia Student Program
Category:Polysaccharides

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Adapted from the Wikipedia article [Alternan](https://en.wikipedia.org/wiki/Alternan) by Wikipedia contributors ([contributor history](https://en.wikipedia.org/wiki/Alternan?action=history)). Available under [Creative Commons Attribution-ShareAlike 4.0 International](https://creativecommons.org/licenses/by-sa/4.0/). Changes may have been made.