Exploring the Properties of Rhizobium sp. HR1101-4 Exopolysaccharide: Introducing a Novel Exopolysaccharide in Food Industry

Exploring the Properties of Rhizobium sp. HR1101-4 Exopolysaccharide: Introducing a Novel Exopolysaccharide in Food Industry | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Exploring the Properties of Rhizobium sp. HR1101-4 Exopolysaccharide: Introducing a Novel Exopolysaccharide in Food Industry Ummay Ayman Tisun, Farzana Sayed Sraboni, Mst. Mamotaz Mohal, and 6 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-5916187/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 29 Sep, 2025 Read the published version in Biotechnology Letters → Version 1 posted 5 You are reading this latest preprint version Abstract Microbial exopolysaccharides (EPSs) exhibit distinct physiological properties, including anti-inflammatory, anti-tumor, and anti-microbial activities that may have a range of industrial, pharmaceutical, and medical uses. This study aimed to separate, purify, and examine the properties of the Rhizobium sp. HR1101-4 EPS. The optimum parameter set (time, temperature, pH, sugar) for the production of EPS was determined. The highest yield was obtained at a temperature of 39°C, a pH range of 8–10, and using mannose (0.2%) as the carbon source. The results of FT-IR and the NMR analysis revealed that the EPS is a mixture of hexoses with possible pentose sugars. Moreover, this structure showed positive antibiofilm activity against five pathogenic bacteria; Acinetobacter sp., Staphylococcus aureus, Shigella sonnei, Salmonella sp., and Shigella flexneri, as well as antioxidant activity (42%). Furthermore, the high water-holding (355%) and oil-holding capacity (170%) of the EPS may enhance the nutritional value and rheological characteristics of food products. The improved emulsifying activity of mustard oil suggested potential use for stabilizing emulsions. Additionally, the EPS showed promising flocculating activity, indicating its potential application in treatment of industrial wastewater. This also could be employed as a safe rheological agent and a nutritious food-grade additive for industrial use. Rhizobium sp. HR1101-4 Exopolysaccharides FT-IR NMR Rheological properties Full Text Cite Share Download PDF Status: Published Journal Publication published 29 Sep, 2025 Read the published version in Biotechnology Letters → Version 1 posted Reviewers agreed at journal 14 Feb, 2025 Reviewers invited by journal 12 Feb, 2025 Editor assigned by journal 11 Feb, 2025 First submitted to journal 11 Feb, 2025 Editorial decision: Major revisions 06 Feb, 2025 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. Our growing team is made up of researchers and industry professionals working together to solve the most critical problems facing scientific publishing. Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-5916187","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":414800901,"identity":"09aadb4e-cc0d-4451-b7d3-67c4bbf03c0d","order_by":0,"name":"Ummay Ayman Tisun","email":"","orcid":"","institution":"University of Rajshahi","correspondingAuthor":false,"prefix":"","firstName":"Ummay","middleName":"Ayman","lastName":"Tisun","suffix":""},{"id":414800902,"identity":"196b66a2-42a7-4235-b64b-25851c2fdca2","order_by":1,"name":"Farzana Sayed Sraboni","email":"","orcid":"","institution":"University of Rajshahi","correspondingAuthor":false,"prefix":"","firstName":"Farzana","middleName":"Sayed","lastName":"Sraboni","suffix":""},{"id":414800903,"identity":"84ae115d-2b5c-4b70-938b-00bec91c5d1e","order_by":2,"name":"Mst. Mamotaz Mohal","email":"","orcid":"","institution":"University of Rajshahi","correspondingAuthor":false,"prefix":"","firstName":"Mst.","middleName":"Mamotaz","lastName":"Mohal","suffix":""},{"id":414800904,"identity":"b754e050-d91b-43ad-ba66-69808d0afa77","order_by":3,"name":"Md. Rahat Manik","email":"","orcid":"","institution":"University of Rajshahi","correspondingAuthor":false,"prefix":"","firstName":"Md.","middleName":"Rahat","lastName":"Manik","suffix":""},{"id":414800905,"identity":"c42f9a30-e44f-46cb-ab3e-60495cf52a91","order_by":4,"name":"Shoriful Islam Joy","email":"","orcid":"","institution":"Jahangirnagar University","correspondingAuthor":false,"prefix":"","firstName":"Shoriful","middleName":"Islam","lastName":"Joy","suffix":""},{"id":414800906,"identity":"36cf2820-8abd-44e7-88a0-fa8c1f674eab","order_by":5,"name":"Asad Syed","email":"","orcid":"","institution":"King Saud University","correspondingAuthor":false,"prefix":"","firstName":"Asad","middleName":"","lastName":"Syed","suffix":""},{"id":414800907,"identity":"c60e742d-792f-43e5-9389-77391f06e619","order_by":6,"name":"Ling Shing Wong","email":"","orcid":"","institution":"INTI International University: INTI International University \u0026 Colleges","correspondingAuthor":false,"prefix":"","firstName":"Ling","middleName":"Shing","lastName":"Wong","suffix":""},{"id":414800908,"identity":"10a43ff0-946a-4995-8c61-10176cc5adf9","order_by":7,"name":"Md. Abu Saleh","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAqklEQVRIiWNgGAWjYFAC5gZmhgook4GNKC2MQC1nSNbC2EaKFvn2g42PC+fdS2xgP/yAuaCMCC0GZxKbjWduK05s4EkzYJ5xjhgtDIlt0rzbEhIbGHIYmHnbiHFY/8P237xzgFr43xCpheFGYhszbwNQiwSxthjceNgszXMswbhN4pnBYaL8It+ffPAzT02CbD9/8sPHRIUYHIBi5AApGkbBKBgFo2AU4AEAwv8x1LAP+HUAAAAASUVORK5CYII=","orcid":"https://orcid.org/0000-0001-5610-4763","institution":"University of Rajshahi","correspondingAuthor":true,"prefix":"","firstName":"Md.","middleName":"Abu","lastName":"Saleh","suffix":""},{"id":414800909,"identity":"9fc63cb8-6237-4e41-a900-cb0fb2c8ac2e","order_by":8,"name":"Shahriar Zaman","email":"","orcid":"","institution":"University of Rajshahi","correspondingAuthor":false,"prefix":"","firstName":"Shahriar","middleName":"","lastName":"Zaman","suffix":""}],"badges":[],"createdAt":"2025-01-28 05:20:17","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-5916187/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-5916187/v1","draftVersion":[],"editorialEvents":[{"content":"https://doi.org/10.1007/s10529-025-03660-x","type":"published","date":"2025-09-29T15:57:14+00:00"}],"editorialNote":"","failedWorkflow":false,"files":[{"id":92884211,"identity":"65533fc1-e185-4321-b4c0-f6eb6b866821","added_by":"auto","created_at":"2025-10-06 16:12:31","extension":"pdf","order_by":1,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":593228,"visible":true,"origin":"","legend":"","description":"","filename":"Revisedclean.pdf","url":"https://assets-eu.researchsquare.com/files/rs-5916187/v1_covered_fc0c605c-9833-4f60-b290-2809f6d1ab19.pdf"}],"financialInterests":"","formattedTitle":"Exploring the Properties of Rhizobium sp. HR1101-4 Exopolysaccharide: Introducing a Novel Exopolysaccharide in Food Industry","fulltext":[],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":false,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":false,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":true,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":true,"isPdf":true,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"biotechnology-letters","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"bile","sideBox":"Learn more about [Biotechnology Letters](https://www.springer.com/journal/10529)","snPcode":"10529","submissionUrl":"https://submission.nature.com/new-submission/10529/3","title":"Biotechnology Letters","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"em","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false},"keywords":"Rhizobium sp. HR1101-4, Exopolysaccharides, FT-IR, NMR, Rheological properties","lastPublishedDoi":"10.21203/rs.3.rs-5916187/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-5916187/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"Microbial exopolysaccharides (EPSs) exhibit distinct physiological properties, including anti-inflammatory, anti-tumor, and anti-microbial activities that may have a range of industrial, pharmaceutical, and medical uses. This study aimed to separate, purify, and examine the properties of the Rhizobium sp. HR1101-4 EPS. The optimum parameter set (time, temperature, pH, sugar) for the production of EPS was determined. The highest yield was obtained at a temperature of 39°C, a pH range of 8–10, and using mannose (0.2%) as the carbon source. The results of FT-IR and the NMR analysis revealed that the EPS is a mixture of hexoses with possible pentose sugars. Moreover, this structure showed positive antibiofilm activity against five pathogenic bacteria; Acinetobacter sp., Staphylococcus aureus, Shigella sonnei, Salmonella sp., and Shigella flexneri, as well as antioxidant activity (42%). Furthermore, the high water-holding (355%) and oil-holding capacity (170%) of the EPS may enhance the nutritional value and rheological characteristics of food products. The improved emulsifying activity of mustard oil suggested potential use for stabilizing emulsions. Additionally, the EPS showed promising flocculating activity, indicating its potential application in treatment of industrial wastewater. This also could be employed as a safe rheological agent and a nutritious food-grade additive for industrial use.","manuscriptTitle":"Exploring the Properties of Rhizobium sp. HR1101-4 Exopolysaccharide: Introducing a Novel Exopolysaccharide in Food Industry","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-02-14 08:04:16","doi":"10.21203/rs.3.rs-5916187/v1","editorialEvents":[{"type":"communityComments","content":0},{"type":"reviewerAgreed","content":"","date":"2025-02-15T01:55:31+00:00","index":0,"fulltext":""},{"type":"reviewersInvited","content":"","date":"2025-02-12T13:43:37+00:00","index":"","fulltext":""},{"type":"editorAssigned","content":"","date":"2025-02-12T02:47:16+00:00","index":"","fulltext":""},{"type":"submitted","content":"Biotechnology Letters","date":"2025-02-11T05:01:44+00:00","index":"","fulltext":""},{"type":"decision","content":"Major revisions","date":"2025-02-06T13:52:10+00:00","index":"","fulltext":""}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"biotechnology-letters","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":false,"externalIdentity":"bile","sideBox":"Learn more about [Biotechnology Letters](https://www.springer.com/journal/10529)","snPcode":"10529","submissionUrl":"https://submission.nature.com/new-submission/10529/3","title":"Biotechnology Letters","twitterHandle":"","acdcEnabled":true,"dfaEnabled":true,"editorialSystem":"em","reportingPortfolio":"Springer Hybrid","inReviewEnabled":true,"inReviewRevisionsEnabled":false}}],"origin":"","ownerIdentity":"6e421261-8a9a-46f9-8d77-191b16c23dd6","owner":[],"postedDate":"February 14th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"published-in-journal","subjectAreas":[],"tags":[],"updatedAt":"2025-10-06T16:08:06+00:00","versionOfRecord":{"articleIdentity":"rs-5916187","link":"https://doi.org/10.1007/s10529-025-03660-x","journal":{"identity":"biotechnology-letters","isVorOnly":false,"title":"Biotechnology Letters"},"publishedOn":"2025-09-29 15:57:14","publishedOnDateReadable":"September 29th, 2025"},"versionCreatedAt":"2025-02-14 08:04:16","video":"","vorDoi":"10.1007/s10529-025-03660-x","vorDoiUrl":"https://doi.org/10.1007/s10529-025-03660-x","workflowStages":[]},"version":"v1","identity":"rs-5916187","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-5916187","identity":"rs-5916187","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}