51
|
Wang Y, Trani A, Knaapila A, Hietala S, Coda R, Katina K, Maina NH. The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105913] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
|
52
|
Overview of exopolysaccharides produced by Weissella genus - A review. Int J Biol Macromol 2020; 164:2964-2973. [PMID: 32853618 DOI: 10.1016/j.ijbiomac.2020.08.185] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 08/22/2020] [Accepted: 08/23/2020] [Indexed: 12/14/2022]
Abstract
Exopolysaccharides (EPS) from lactic acid bacteria (LAB) are much diversed in structure, composition and applications which also adding a great commercial potential due to its generally recognized as safe (GRAS) status. LAB genus such as Lactobacillus, Leuconostoc, Streptococcus, Weissella, Lactococcus are known to produce EPS. Among this genus, Weissella is enormously reported for diversity and high production of EPS with wide range of industrial applications and bio-functional properties. This review summarize in detail about the Weissella EPS from genus to functional application. Physico-chemical characterization from production, purification step to structural elucidation of Weissella EPS is comprehensively discussed along with their properties. Weissella genus has revealed various EPS with significant functional potentials, making massive application in food and pharma industries as viscosifiers, biothickener, emulsifiers and stabilizers. In addition to this, biological properties of these EPS revealed multiple health promoting properties which can be explored for further applications in food and pharmaceutical sectors.
Collapse
|
53
|
Limbad M, Gutierrez Maddox N, Hamid N, Kantono K. Sensory and Physicochemical Characterization of Sourdough Bread Prepared with a Coconut Water Kefir Starter. Foods 2020; 9:E1165. [PMID: 32847003 PMCID: PMC7554862 DOI: 10.3390/foods9091165] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2020] [Revised: 08/17/2020] [Accepted: 08/19/2020] [Indexed: 11/17/2022] Open
Abstract
There is a recognized need for formulating functional food products using selected lactic acid bacteria (LAB) starter cultures from various sources such as kefir, yoghurt or kombucha that have health benefits. The principle objective of this study was to investigate the use of a coconut water kefir-based fermentation starter culture using Lactobacillus fermentum and Lactobacillus plantarum to develop a sourdough bread. Check-all-that-apply (CATA) sensory profiling was used in this study to evaluate the sensory profile of sourdough breads that varied with culture type, culture concentrations, with and without added yeast, and with fermentation for 18 and 24 h. Based on correspondence analysis (CA) of the CATA results, bread samples with positive sensory attributes were chosen for further physicochemical analysis. Physicochemical analyses (texture, proximate composition, shelf life, carboxylic acid analysis and amino acid analysis) were carried out on breads formulated with starter culture concentrations of 8.30 log CFU/mL of L. fermentum, 4.90 log CFU/mL of L. fermentum and 9.60 log CFU/mL of L. plantarum, each fermented for 24 h without baker's yeast. The bread sample that was formulated with a coconut water kefir (CWK) starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, had significantly higher values for almost all amino acids and a lower protein content compared to samples formulated using CWK cultures containing 8.30 log CFU/mL of L. fermentum and 4.90 log CFU/mL of L. fermentum, both without dry yeast and fermented for 24 h. The bread sample formulated with CWK starter culture containing 9.60 log CFU/mL of L. plantarum, without dry yeast and fermented for 24 h, also produced significant quantities of organic acids (pyruvic acid, acetic acid, lactic acid and succinic acid). These changes in the physicochemical properties can improve overall bread quality in terms of flavor, shelf life, texture and nutritional value.
Collapse
Affiliation(s)
- Mansi Limbad
- Department of Food Science and Microbiology, Auckland University of Technology, 34, Saint Paul Street, Auckland 1010, New Zealand; (N.G.M.); (N.H.); (K.K.)
| | | | | | | |
Collapse
|
54
|
Waste bread recycling as a baking ingredient by tailored lactic acid fermentation. Int J Food Microbiol 2020; 327:108652. [PMID: 32442778 DOI: 10.1016/j.ijfoodmicro.2020.108652] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 01/31/2020] [Accepted: 04/28/2020] [Indexed: 01/03/2023]
Abstract
Food-grade waste and side streams should be strictly kept in food use in order to achieve sustainable food systems. At present, the baking industry creates food-grade waste as excess and deformed products that are mainly utilized for non-food uses, such as bioethanol production. The purpose of this study was therefore to explore the potential of waste wheat bread recycling for fresh wheat bread production. Waste bread recycling was assessed without further processing or after tailored fermentation with lactic acid bacteria producing either dextran or β-glucan exopolysaccharides. When non-treated waste bread slurry was added to new bread dough, bread quality (specific volume and softness) decreased with increasing content of waste bread addition. In situ EPS-production (dextran and microbial β-glucan) significantly increased waste bread slurry viscosity and yielded residual fructose or glucose that could effectively replace the sugar added for yeast leavening. Furthermore, fermentation acidified waste bread matrix, thus improving the hygienic safety of the process. Bread containing dextran synthesized in situ by Weissella confusa A16 showed good technological quality. The produced dextran compensated the adverse effect of recycled bread on new bread quality attributes by 12% increase in bread specific volume and 37% decrease in crumb hardness. In this study, a positive technological outcome of the bread containing microbial β-glucan was not detected. The waste bread fermented by W. confusa A16 containing dextran appears to enable safe bread recycling with low acidity and minimal quality loss.
Collapse
|
55
|
Nikinmaa M, Kajala I, Liu X, Nordlund E, Sozer N. The role of rye bran acidification and in situ dextran formation on structure and texture of high fibre extrudates. Food Res Int 2020; 137:109438. [PMID: 33233119 DOI: 10.1016/j.foodres.2020.109438] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/04/2020] [Accepted: 06/11/2020] [Indexed: 10/24/2022]
Abstract
High insoluble dietary fibre content causes challenges with structure and texture in extrusion. This paper focused on studying the structure of extrudate enriched with rye bran modified in different ways. Fermentation of rye bran with dextran-producing Weissella confusa (with 10 g/100 g, 5 g/100 g and 0 g/100 g added sucrose as substrate for dextran production), in situ enzymatic production of dextran in the bran and chemical acidification of bran with lactic acid were compared in extrusion trials. Endosperm rye flour was the base in extrusion, of which 32 g/100 g was substituted for rye bran. Fermentation with dextran production showed similar improvement in extrudate expansion as chemically acidified bran samples (489 and 493%), in comparison with native bran (420%). Similarly, these treatments decreased extrudate hardness and increased crispiness index (CI) (16 N, 0.06 and 14 N, 0.071 respectively) compared to the control (39 N, 0.008). Enzymatically produced dextran did not affect expansion, although it decreased hardness (26 N) and increased CI compared to the control (0.023). Chemical changes in the fermented and acidified rye bran included reduction in insoluble dietary fibre (DF) (19 g/100 g → 17 g/100 g) and increase in soluble DF (5.17 g/100 g → 5.51-7.19 g/100 g), as well as soluble protein (8 g/100 g → 11 g/100 g) content. Lactic acid bacteria fermentation or acidification is therefore a promising method to increase the functionality of rye bran in extrusion.
Collapse
Affiliation(s)
- Markus Nikinmaa
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland.
| | - Ilkka Kajala
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland
| | - Xia Liu
- General Mills, United States
| | - Emilia Nordlund
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland
| | - Nesli Sozer
- VTT Technical Research Centre of Finland, P.O. Box 1000, FI-02044 Espoo, Finland
| |
Collapse
|
56
|
Structural and physicochemical characterisation and antioxidant activity of an α-D-glucan produced by sourdough isolate Weissella cibaria MED17. Int J Biol Macromol 2020; 161:648-655. [PMID: 32512101 DOI: 10.1016/j.ijbiomac.2020.06.030] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 05/26/2020] [Accepted: 06/03/2020] [Indexed: 12/19/2022]
Abstract
An exopolysaccharide (EPS) producer slimy-mucoid type colony was isolated from sourdough and identified as Weissella cibaria MED17. The 1H and 13C NMR spectra of EPS MED17 demonstrated that this EPS was a dextran type glucan ((1 → 6)-linked α-D-glucose core structure) containing (1 → 3)-linked α-D-glucose branches and proportion of (1 → 6)-linked α-D-glucose units to (1 → 3)-linked α-D-glucose units was 94.3:5.7%. The FTIR analysis also confirmed the (1 → 6)-linked α-D-glucose linkage. A high level of thermal stability was observed for glucan MED17 as no degradation up to 300 °C was observed by TGA and DSC analysis. The XRD analysis of glucan MED17 showed its semi- crystalline nature and its compact sheet-like morphology was observed by SEM analysis. Finally, antioxidant characteristics of glucan MED17 were determined by ABTS and DPPH radical scavenging activity tests that revealed a moderate antioxidant activity of glucan MED17. These findings show potential techno-functional characteristics of glucan MED17.
Collapse
|
57
|
Tinzl-Malang SK, Grattepanche F, Rast P, Fischer P, Sych J, Lacroix C. Purified exopolysaccharides from Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on bread structure to prevent staling. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109375] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
|
58
|
Valerio F, Bavaro AR, Di Biase M, Lonigro SL, Logrieco AF, Lavermicocca P. Effect of Amaranth and Quinoa Flours on Exopolysaccharide Production and Protein Profile of Liquid Sourdough Fermented by Weissella cibaria and Lactobacillus plantarum. Front Microbiol 2020; 11:967. [PMID: 32508785 PMCID: PMC7253592 DOI: 10.3389/fmicb.2020.00967] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2020] [Accepted: 04/22/2020] [Indexed: 02/05/2023] Open
Abstract
Exopolysaccharides (EPSs) are known for their positive contribute to the technological properties of many foods, including bakery products. These molecules can be obtained performing piloted fermentation with lactic acid bacteria (LAB). In order to select strains able to produce EPS, a screening test in agar medium containing sucrose, fructose or glucose as carbohydrate source was performed on 21 LAB strains. Results allowed to select 8 Weissella cibaria, 2 Weissella confusa, and 2 Leuconostoc spp. strains as EPS producers only in the presence of sucrose. A further screening in liquid medium enriched with sucrose (10%) (mMRS_S) indicated the W. cibaria strain C43-11 as the higher EPS producer. The selected strain was used to develop liquid sourdoughs (LSs) with dough yield (DY) 500, fermented for 15 h and based on wheat flour and wheat gluten or pseudocereals (quinoa or amaranth) in ratio 1:1, in the presence or not of sucrose at 3% (w/w, LS weight), in comparison to Lactobacillus plantarum ITM21B, a strain not producing EPS in mMRS_S. Results indicated that the use of pseudocereals favored the EPS production. Formulations were optimized by modifying DY (500 or 250), sucrose concentration (3 or 6%) and flour ratio. LSs were characterized for the content of organic acids (lactic, acetic, phenyllactic, OH-phenyllactic), pH, TTA, EPS, viscosity, total protein degradation and protein pattern. The highest EPS production (20.79 g/kg) and viscosity (1168 mPa s) were obtained in LS (DY 250, sucrose 6%) based on quinoa flour and started with C43-11 strain. The LS was characterized by the presence of phenyllactic and OH-phenyllactic acids, protein degradation by 51.7% and proteins in the range 14-80 kDa. In these conditions, also strain ITM21B was able to produce EPS at level of 4.61 g/kg and to degrade proteins by 53.8% in LS based on wheat and quinoa flours (1:1) (DY250 and sucrose 3%). Therefore, results demonstrated that the use of selected conditions (flour type, DY, sucrose) can stimulate specific attributes of strains making them suitable for production of short fermented (15 h) LSs which can be used as bread improvers.
Collapse
Affiliation(s)
- Francesca Valerio
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | | | | | | | | | | |
Collapse
|
59
|
Boyaci Gunduz CP, Gaglio R, Franciosi E, Settanni L, Erten H. Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa. Food Microbiol 2020; 91:103490. [PMID: 32539978 DOI: 10.1016/j.fm.2020.103490] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 03/16/2020] [Accepted: 03/17/2020] [Indexed: 12/11/2022]
Abstract
Fermented chickpea liquid is used as a leavening agent in chickpea bread production. In the present study, traditional chickpea liquid starter and dough samples were collected from bakeries in Turkey and microbiologically investigated. Culture-independent analysis for microbiota diversity, performed by MiSeq Illumina, identified Clostridium perfringens as major group in all samples, while Weissella spp. Dominated LAB community. A culture-dependent methodology was applied and 141 isolates were confirmed to be members of the LAB group based on 16s rRNA gene sequence analysis. In particular, 11 different LAB species were identified confirming the high frequency of isolation of weissellas, since Weissella confusa and Weissella cibaria constituted 47.8 and 12.4%, respectively, of total LAB isolated. The other species were Enterococcus faecium, Enterococcus lactis, Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, Leuconostoc mesenteroides subsp. Dextranium, Pediococcus acidilactici, Pediococcus pentosaceus and Streptococcus lutetiensis. Due to high frequency of isolation, W. confusa strains were investigated at technological level and W. confusa RL1139 was used as mono-culture starter in the experimental chickpea sourdough production. Chemical and microbiological properties, as well as volatile organic compounds (VOCs) of the chickpea liquid starters and doughs were subjected to a multivariate analysis. Control and W. confusa inoculated chickpea liquid starter and dough samples were close to each other in terms of some characteristics related to chemical, microbiological and VOCs profile, but the inoculated sourdough showed a higher generation of certain VOCs, like butanoic acid (81.52%) and ethyl acetate (8.15%) than control sourdough. This is important in order to maintain typical characteristics of the traditional chickpea dough, but at the same time improving the aroma profile. This work demonstrated that W. confusa RL1139 can be applied at large scale production level without compromising the typical characteristics of the final product.
Collapse
Affiliation(s)
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele all'Adige, Italy
| | - Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università degli Studi di Palermo, Viale delle Scienze 4, 90128, Palermo, Italy
| | - Huseyin Erten
- Cukurova University, Faculty of Agriculture, Department of Food Engineering, 01330, Adana, Turkey.
| |
Collapse
|
60
|
Effect of microbial exopolysaccharide on wheat bran sourdough: Rheological, thermal and microstructural characteristics. Int J Biol Macromol 2020; 154:371-379. [PMID: 32194100 DOI: 10.1016/j.ijbiomac.2020.03.149] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 03/05/2020] [Accepted: 03/16/2020] [Indexed: 11/20/2022]
Abstract
Rheological, thermal and microstructural properties of wheat bran sourdough (WBS) containing different levels of microbial exopolysaccharide (EPS) extracted from Lactobacillus plantarum were investigated. All sourdough samples showed pseudoplastic behavior and the highest apparent viscosity was achieved at 1.5% EPS. The values of consistency coefficient of 1 and 2.5% EPS were significantly lower than for the dough without EPS. Increasing EPS in WBS produced a decrease in the storage, loss, and complex moduli of the sourdough, except that made with 1.5% EPS. This can be attributed to the microbial EPS structure and its ability to bind with water. It can be concluded, due to high hygroscopicity of EPS, WBS containing EPS had a lower access to water and other dough constituents. Thermal and microstructural results showed that EPS strongly modified starch gelatinization by prohibiting water access to amorphous parts of the granules and stabilized crystalline regions of starch causing an increase of end set temperature.
Collapse
|
61
|
Structural analysis and properties of dextran produced by Weissella confusa and the effect of different cereals on its rheological characteristics. Int J Biol Macromol 2020; 143:305-313. [DOI: 10.1016/j.ijbiomac.2019.12.036] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2019] [Revised: 11/15/2019] [Accepted: 12/05/2019] [Indexed: 12/14/2022]
|
62
|
Impact of glucan type exopolysaccharide (EPS) production on technological characteristics of sourdough bread. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106812] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
|
63
|
Le B, Ngoc APT, Yang SH. Synbiotic fermented soymilk with Weissella cibaria FB069 and xylooligosaccharides prevents proliferation in human colon cancer cells. J Appl Microbiol 2019; 128:1486-1496. [PMID: 31834648 DOI: 10.1111/jam.14551] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2019] [Revised: 11/28/2019] [Accepted: 12/09/2019] [Indexed: 01/17/2023]
Abstract
AIM Studies on the anticancer effects of synbiotic fermented soymilk are rare. The aim of the present study was to evaluate the effect of synbiotic fermented soymilk supplemented with xylooligosaccharides and inoculated with Weissella cibaria FB069 (FSMXW) in the proliferation of colon cancer cell and compare it with the effect of soymilk inoculated with Lactobacillus rhamnosus GG (LGG). METHODS AND RESULTS Both FB069 and LGG were able to grow in soy-based products and rapidly reduce their pH as a result of fermentation. The addition of XOS significantly enhanced the acidification rate, viscosity and total cell concentration in fermented soymilk inoculated with W. cibaria FB069. However, the same effect was not observed following inoculation with LGG. Moreover, the synbiotic FSMXW showed higher dextran, folate, GABA and aglycone content. FSMXW inhibited the proliferation of Caco-2 and HCT116 cell lines, by reducing the transcription of MD2, TLR4, MyD88, and NF-κb. CONCLUSIONS The synbiotic soymilk containing XOS and W. cibaria FB069 increase nutrient and functional compounds through fermentation process. SIGNIFICANCE AND IMPACT OF THE STUDY Our finding suggests that W. cibaria and XOS can be potentially employed in developing functional foods and health-related products.
Collapse
Affiliation(s)
- B Le
- Department of Biotechnology, Chonnam National University, Yeosu, Chonnam, Republic of Korea
| | - A P T Ngoc
- Department of Biotechnology, Chonnam National University, Yeosu, Chonnam, Republic of Korea
| | - S H Yang
- Department of Biotechnology, Chonnam National University, Yeosu, Chonnam, Republic of Korea
| |
Collapse
|
64
|
Klingel T, Bindereif B, Hadamjetz M, Fischer A, van der Schaaf US, Wefers D. Enzymatic Synthesis and Characterization of Mono-, Oligo-, and Polyglucosylated Conjugates of Caffeic Acid and Gallic Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:13108-13118. [PMID: 31738546 DOI: 10.1021/acs.jafc.9b04495] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Glucansucrases can be used to glucosylate various plant-derived phenolic compounds by using sucrose as donor substrate. We applied Lactobacillus reuteri TMW 1.106 dextransucrase to glucosylate the acceptor substrates caffeic acid and gallic acid. Subsequently, monoglucosylated and in particular oligo- and polyglucosylated conjugates were characterized by using different chromatographic techniques and two-dimensional NMR spectroscopy. Both acceptors were substituted at positions O3 and O4. Under the conditions used, two monoglucosylated products were formed for caffeic acid, whereas only one O3-monosubstituted conjugate was detected for gallic acid. However, both acceptors resulted in O4-substituted oligo- and polyglucosylated conjugates, the amount of which was higher from gallic acid than from caffeic acid. Profile analysis tensiometry suggested that, in contrast to unmodified dextrans, oligo- and polymeric glucoconjugates of gallic acid are highly interfacially active. Overall, we provide the first detailed characterization of enzymatically conjugated oligo- and polymeric dextrans, which may have further potential as functional ingredients.
Collapse
|
65
|
Inomata D, Yamauchi H, Iwata J, Takata K, Yamada D, Otsuka M, Kuramitsu M, Nakamura T. Evaluation of Bread-making Quality of Dough by the Supplemented with Sourdough Fermented by Leuconostoc citreum YMC08 Strain, Isolated from Domestic Extra Strong Wheat Variety “Yumechikara”. J JPN SOC FOOD SCI 2019. [DOI: 10.3136/nskkk.66.420] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Daisuke Inomata
- Obihiro University of Agriculture and Veterinary Medicine
- Pasco Shikishima Corporation
| | | | - Junki Iwata
- Obihiro University of Agriculture and Veterinary Medicine
| | | | | | | | | | | |
Collapse
|
66
|
Quattrini M, Korcari D, Ricci G, Fortina MG. A polyphasic approach to characterize Weissella cibaria and Weissella confusa strains. J Appl Microbiol 2019; 128:500-512. [PMID: 31602728 DOI: 10.1111/jam.14483] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 10/07/2019] [Accepted: 10/07/2019] [Indexed: 02/04/2023]
Abstract
AIM To study Weissella cibaria and Weissella confusa strains, lactic acid bacteria (LAB) members naturally present in food products, but not yet included in Qualified Presumption of Safety (QPS) list of European Food Safety Authority (EFSA). METHODS AND RESULTS We carried out a comparative genome analysis of 23 sequenced W. cibaria and 7 W. confusa genomes, in parallel with a physiological and functional characterization of several strains previously isolated from sourdough-like maize bran fermentation. The genome analysis revealed the absence of dedicated pathogenicity factors. Some putative virulence genes found in Weissella genomes were also present in other LAB strains, considered safe by EFSA and commonly used as probiotics. The physiological tests carried out on our strains corroborated the genomic results. Moreover, the following functional traits of interest to application in the food sector were identified: the majority of tested strains displayed high acidification rate, high reducing ability, production of exopolysaccharides (EPS), arabinoxylan degradation ability, growth in the presence of fructo-oligosaccharides (FOS), bile and gastric juice tolerance, and antifungal activity. CONCLUSIONS These results provide evidence for the possible use of selected strains of W. cibaria and W. confusa in the food sector. SIGNIFICANCE AND IMPACT OF THE STUDY This polyphasic study adds to the body of knowledge on the functional and applicable characteristics of these controversial species of LAB. This knowledge contributes to design new selected cultures included in the QPS list required for food applications.
Collapse
Affiliation(s)
- M Quattrini
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - D Korcari
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - G Ricci
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - M G Fortina
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| |
Collapse
|
67
|
Shiferaw Terefe N, Augustin MA. Fermentation for tailoring the technological and health related functionality of food products. Crit Rev Food Sci Nutr 2019; 60:2887-2913. [PMID: 31583891 DOI: 10.1080/10408398.2019.1666250] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Fermented foods are experiencing a resurgence due to the consumers' growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and healthy food products. Fermentation imparts unique aroma, flavor and texture to food, improves digestibility, degrades anti-nutritional factors, toxins and allergens, converts phytochemicals such as polyphenols into more bioactive and bioavailable forms, and enriches the nutritional quality of food. Fermentation also modifies the physical functional properties of food materials, rendering them differentiated ingredients for use in formulated foods. The science of fermentation and the technological and health functionality of fermented foods is reviewed considering the growing interest worldwide in fermented foods and beverages and the huge potential of the technology for reducing food loss and improving nutritional food security.
Collapse
|
68
|
Alam SA, Pentikäinen S, Närväinen J, Katina K, Poutanen K, Sozer N. The effect of structure and texture on the breakdown pattern during mastication and impacts on in vitro starch digestibility of high fibre rye extrudates. Food Funct 2019; 10:1958-1973. [PMID: 30888350 DOI: 10.1039/c8fo02188k] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
The snack product category is lacking palatable, high dietary fiber containing products. This study explored how the addition of native or fermented rye bran influences the texture and sensory properties of endosperm rye flour based extrudates. In addition, mastication and bolus properties (n = 26), and in vitro starch digestibility were assessed. Three high fiber extrudates based on endosperm rye flour (EF) were produced with addition of either 40% native rye bran (NBE) or 40% fermented rye bran (FBE), and with no added bran (EFE) to achieve two pairs of extrudates to compare. EFE and FBE had different composition but resembled each other regarding macrostructure and the second pair (NBE vs. FBE) had similar core composition but different structure due to bran fermentation. The fermentation of bran was performed using exopolysaccharide (EPS)-producing strain Weissella confusa, which led to 3% (3 g per 100 g bran; dry weight) in situ dextran production. The compositionally similar extrudates (NBE vs. FBE) varied in both structure and instrumental texture: FBE were less dense, less hard and crispier than NBE. The extrudates with different composition (EFE vs. FBE) varied regarding instrumental texture: FBE were less hard and crispier than EFE. There were also subtle structural differences FBE being somewhat denser than EFE. NBE and FBE differed regarding sensory texture while textures of EFE and FBE were perceived similar. Mastication properties of the different products did not exhibit remarkable differences. There was a large number of smaller particles in both NBE and FBE bolus samples. The fragile structure of FBE, and its lower bolus viscosity, led to high in vitro starch digestibility. The results demonstrate that the structural attributes of the extrudates, rather than the core composition, dictate the breakdown pattern during mastication and in vitro starch digestibility. The extrudates with similar composition may be digested at different rates depending on their structural attributes. Although FBE had higher in vitro starch digestibility, its high DF content, palatable texture and improved sensory properties were important determinants underlying eating quality and therefore it could be a promising product to snack food category.
Collapse
Affiliation(s)
- Syed Ariful Alam
- VTT Technical Research Centre of Finland Ltd, Tietotie 2, P.O. Box 1000, FI-02044, VTT, Finland.
| | | | | | | | | | | |
Collapse
|
69
|
Li Z, Song K, Li H, Ma R, Cui M. Effect of mixed Saccharomyces cerevisiae Y10 and Torulaspora delbrueckii Y22 on dough fermentation for steamed bread making. Int J Food Microbiol 2019; 303:58-64. [DOI: 10.1016/j.ijfoodmicro.2019.05.009] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2018] [Revised: 04/25/2019] [Accepted: 05/13/2019] [Indexed: 12/26/2022]
|
70
|
Performance of non-Saccharomyces yeasts isolated from Jiaozi in dough fermentation and steamed bread making. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
71
|
Gänzle MG, Zheng J. Lifestyles of sourdough lactobacilli – Do they matter for microbial ecology and bread quality? Int J Food Microbiol 2019; 302:15-23. [DOI: 10.1016/j.ijfoodmicro.2018.08.019] [Citation(s) in RCA: 67] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2018] [Revised: 08/09/2018] [Accepted: 08/18/2018] [Indexed: 12/11/2022]
|
72
|
Nikinmaa M, Mattila O, Holopainen-Mantila U, Heiniö RL, Nordlund E. Impact of lactic acid bacteria starter cultures and hydrolytic enzymes on the characteristics of wholegrain crackers. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.04.016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
73
|
Roles of dextran, weak acidification and their combination in the quality of wheat bread. Food Chem 2019; 286:197-203. [DOI: 10.1016/j.foodchem.2019.01.196] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 01/11/2019] [Accepted: 01/29/2019] [Indexed: 11/19/2022]
|
74
|
Münkel F, Wefers D. Fine structures of different dextrans assessed by isolation and characterization of endo-dextranase liberated isomalto-oligosaccharides. Carbohydr Polym 2019; 215:296-306. [DOI: 10.1016/j.carbpol.2019.03.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2019] [Revised: 03/09/2019] [Accepted: 03/10/2019] [Indexed: 11/30/2022]
|
75
|
Münkel F, Bechtner J, Eckel V, Fischer A, Herbi F, Jakob F, Wefers D. Detailed Structural Characterization of Glucans Produced by Glucansucrases from Leuconostoc citreum TMW 2.1194. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:6856-6866. [PMID: 31124355 DOI: 10.1021/acs.jafc.9b01822] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
The water kefir organism Leuconostoc citreum TMW 2.1194 forms highly branched dextrans with O3- and O4-bound side chains. To obtain detailed information on the enzymatic synthesis of these polymers, the four glucansucrases encoded by Leuconostoc citreum TMW 2.1194 were cloned, heterologously expressed, and used for polysaccharide production. Molecular and macromolecular structure of the synthesized glucans were analyzed by methylation analysis, two-dimensional NMR spectroscopy, oligosaccharide analysis after partial hydrolysis, and asymmetric flow field-flow fractionation. It was demonstrated that two glucansucrases form insoluble glucans with variously branched dextran sections and varying portions of consecutive, 1,3-linked glucose units. In contrast, the other two glucansucrases synthesized O3- (Lc6255) and O4-branched (Lc1785) soluble dextrans. Analysis, isolation, and characterization of enzymatically liberated oligosaccharides showed that monomeric and elongated side chains are abundant in both polysaccharides. From the structures and size distributions it was concluded that Lc1785 is mainly responsible for synthesis of fermentatively produced soluble dextrans.
Collapse
Affiliation(s)
- Franziska Münkel
- Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences , Karlsruhe Institute of Technology (KIT) , Karlsruhe 76131 , Germany
| | - Julia Bechtner
- Lehrstuhl für Technische Mikrobiologie , Technische Universität München (TUM) , Freising 80333 , Germany
| | - Viktor Eckel
- Lehrstuhl für Technische Mikrobiologie , Technische Universität München (TUM) , Freising 80333 , Germany
| | - Anja Fischer
- Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences , Karlsruhe Institute of Technology (KIT) , Karlsruhe 76131 , Germany
| | - Frauke Herbi
- Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences , Karlsruhe Institute of Technology (KIT) , Karlsruhe 76131 , Germany
| | - Frank Jakob
- Lehrstuhl für Technische Mikrobiologie , Technische Universität München (TUM) , Freising 80333 , Germany
| | - Daniel Wefers
- Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences , Karlsruhe Institute of Technology (KIT) , Karlsruhe 76131 , Germany
| |
Collapse
|
76
|
Tenea GN, Lara MI. Antimicrobial compounds produced by Weissella confusa Cys2-2 strain inhibit Gram-negative bacteria growth. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2018.1561520] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Gabriela N. Tenea
- Faculty of Engineering in Agricultural and Environmental Sciences, The Technical University of the North, Ibarra, Ecuador
| | - Mauricio Israel Lara
- Faculty of Engineering in Agricultural and Environmental Sciences, The Technical University of the North, Ibarra, Ecuador
| |
Collapse
|
77
|
Gezginc Y, Kara Ü. The effect of exopolysaccharide producing Lactobacillus plantarum strain addition on sourdough and wheat bread quality. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1361] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- Y. Gezginc
- Kahramanmaraş Sütçü İmam University, Faculty of Engineering and Architecture, Department of Food Engineering, 46100 Kahramanmaraş, Turkey
| | - Ü. Kara
- Kahramanmaraş Sütçü İmam University, Faculty of Engineering and Architecture, Department of Food Engineering, 46100 Kahramanmaraş, Turkey
| |
Collapse
|
78
|
Wang Y, Compaoré-Sérémé D, Sawadogo-Lingani H, Coda R, Katina K, Maina NH. Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread. Food Chem 2019; 285:221-230. [PMID: 30797339 DOI: 10.1016/j.foodchem.2019.01.126] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2018] [Revised: 01/22/2019] [Accepted: 01/23/2019] [Indexed: 10/27/2022]
Abstract
The effect of dextran produced in situ by Weissella confusa on the structure and nutrition quality of whole grain pearl millet bread containing 50% of wheat flour was investigated. NMR spectroscopy analysis indicated that the dextran formed by the strain consisted of a α-(1 → 6)-linked linear backbone and 3% α-(1 → 3) branches, and had a molar mass of 3.3 × 106 g/mol. In situ production resulted in 3.5% dextran (DW) which significantly enhanced the dough extensional properties, increased the bread specific volume (∼13%) and decreased crumb firmness (∼43%), moisture loss (∼15%) and staling rate (∼10%), compared to the control millet bread. DSC analysis showed that amylopectin recrystallization was significantly reduced in the bread containing dextran. In situ dextran production altered the nutritional value of millet, leading to increased free phenolic content (∼30%) and antioxidant activity. It also markedly lowered the bread predicted glycemic index and improved in vitro protein digestibility.
Collapse
Affiliation(s)
- Yaqin Wang
- Department of Food and Nutrition Sciences, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014 University of Helsinki, Helsinki, Finland.
| | - Diarra Compaoré-Sérémé
- Département Technologie Alimentaire (DTA)/ IRSAT/CNRST, 03 BP 7047 Ouagadougou, Burkina Faso
| | | | - Rossana Coda
- Department of Food and Nutrition Sciences, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014 University of Helsinki, Helsinki, Finland; Helsinki Institute of Sustainability Science (HELSUS), Finland
| | - Kati Katina
- Department of Food and Nutrition Sciences, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014 University of Helsinki, Helsinki, Finland
| | - Ndegwa Henry Maina
- Department of Food and Nutrition Sciences, P.O. Box 66 (Agnes Sjöbergin katu 2), FI-00014 University of Helsinki, Helsinki, Finland
| |
Collapse
|
79
|
Shi Q, Hou Y, Xu Y, Mørkeberg Krogh KBR, Tenkanen M. Enzymatic analysis of levan produced by lactic acid bacteria in fermented doughs. Carbohydr Polym 2018; 208:285-293. [PMID: 30658802 DOI: 10.1016/j.carbpol.2018.12.044] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Revised: 11/30/2018] [Accepted: 12/16/2018] [Indexed: 12/22/2022]
Abstract
Levans and inulins are fructans with mainly β-(2→6) and β-(2→1) linkages, respectively. Levans are produced by many lactic acid bacteria, e.g. during sourdough fermentation. Levans have shown prebiotic properties and may also function as in situ-produced hydrocolloids. So far, levan contents have been measured by acid hydrolysis, which cannot distinguish levans from e.g. inulins. In order to develop a specific analysis for levan in food matrices, a Paenibacillus amylolyticus endolevanase was combined with exoinulinase for levan hydrolysis. A separate endoinulinase treatment was used to detect the possible presence of inulin. Interfering sugars were removed by a pre-wash with aqueous ethanol. Levan content was estimated from fructose and glucose released in the hydrolysis, with a correction made for the residual fructose and glucose-containing sugars. The method was validated using wheat model doughs spiked with commercial Erwinia levan, and tested by analyzing levan content in Leuconostoc mesenteroides DSM 20343-fermented fava bean doughs.
Collapse
Affiliation(s)
- Qiao Shi
- Institute of Agro-Products Processing Science and Technology, Yunnan Academy of Agricultural Sciences, Kunming, 650223, China; Department of Food and Nutrition, P.O. Box 27, FI-00014, University of Helsinki, Finland.
| | - Yaxi Hou
- Department of Food and Nutrition, P.O. Box 27, FI-00014, University of Helsinki, Finland
| | - Yan Xu
- Department of Food and Nutrition, P.O. Box 27, FI-00014, University of Helsinki, Finland
| | | | - Maija Tenkanen
- Department of Food and Nutrition, P.O. Box 27, FI-00014, University of Helsinki, Finland.
| |
Collapse
|
80
|
Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.021] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
81
|
|
82
|
Adepehin J, Enujiugha V, Badejo A, Young G, Odeny D, Wu F. Bacterial ecology and rheological parameters of multigrain gluten-free sourdoughs. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.05.052] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
|
83
|
Cold and salt stress modulate amount, molecular and macromolecular structure of a Lactobacillus sakei dextran. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
84
|
Microbial characterization of five Chinese traditional sourdoughs by high-throughput sequencing and their impact on the quality of potato steamed bread. Food Chem 2018; 274:710-717. [PMID: 30372999 DOI: 10.1016/j.foodchem.2018.08.143] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2018] [Revised: 08/31/2018] [Accepted: 08/31/2018] [Indexed: 12/14/2022]
Abstract
To improve the quality of potato steamed bread, the microbial diversity of 5 different sourdoughs and their effects on potato steamed bread were studied. The proximate composition analysis differentiated the Chinese traditional sourdough (CTS) with different levels of nutrients and pH (3.82-6.22). High-throughput sequencing revealed the predominant microbes in the five CTSs were Lactobacillus, Pediococcus, and Wickerhamomyces. Similarities of bacterial and fungal compositions were observed within them. The fermentation rheological results suggested CTS1 and CTS3 had higher total gas production value (2355.5 mL and 2249.5 mL respectively) than baker's yeast. CTSs resulted in various effects on the appearance and texture properties of potato steamed bread with CTS1 showed the highest specific volume (2.38 mL/g) and sensory score (7.43). Wickerhamomyces significantly correlated with the total gas production, hardness, resilience, and lightness of potato steamed bread. The study suggested a potential application of CTSs in fermented potato staple foods.
Collapse
|
85
|
Rolim PM, Hu Y, Gänzle MG. Sensory analysis of juice blend containing isomalto-oligosaccharides produced by fermentation with Weissella cibaria. Food Res Int 2018; 124:86-92. [PMID: 31466654 DOI: 10.1016/j.foodres.2018.08.089] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2018] [Revised: 08/21/2018] [Accepted: 08/27/2018] [Indexed: 12/20/2022]
Abstract
This study aimed at producing isomaltooligosaccharides in juice blends using orange juice and malt extract and assessing their acceptability. Different blend formulations were prepared and fermented, varying the concentration of orange juice, sucrose and malt extract. Dextransucrase from Weissella cibaria 10 M was used to enzymatically synthesize α(1-6) linked glucan-oligosaccharides by transglycosylation reactions, with maltose as acceptor carbohydrate and sucrose as donor. The optimal yield of oligosaccharides was after 24 h, producing 19.4 g/L of oligosaccharides (degree of polymerization 3) from 36 g/L maltose and 19 g/L sucrose. All the blend proved to be good alternatives for synthesizing isomalto-oligosaccharides with different degrees of polymerization. Sensory analysis showed good average acceptability compared to natural orange juice, achieving scores of around 6 on a 9-point hedonic scale. In a comprehensive analysis, juice blends containing orange juice and malt extract with Weissella cibaria to produce oligosaccharides exhibited good sensory indicators as an innovative prebiotic beverage. A prebiotic oligosaccharide beverage can be produced by enzymatic synthesis of oligosaccharides with different degrees of polymerization.
Collapse
Affiliation(s)
- Priscilla Moura Rolim
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Canada.
| | - Ying Hu
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Canada
| | - Michael G Gänzle
- University of Alberta, Department of Agricultural, Food and Nutritional Science, Canada
| |
Collapse
|
86
|
Rizzello CG, Coda R, Wang Y, Verni M, Kajala I, Katina K, Laitila A. Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing. Int J Food Microbiol 2018; 302:24-34. [PMID: 30172442 DOI: 10.1016/j.ijfoodmicro.2018.08.014] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2018] [Revised: 07/27/2018] [Accepted: 08/04/2018] [Indexed: 01/10/2023]
Abstract
The interest towards legumes in food applications has risen over the past decades. However, the presence of antinutritional factors (ANF) and the poor technological performances still restricts their application in food fortification. In this study, four lactic acid bacteria (LAB) isolated from faba bean were applied as starter cultures for faba bean bioprocessing. None of the strains employed produced exopolysaccharides from raffinose, on the contrary, they did with sucrose as substrate. The fermented doughs were characterized and the strains were compared for their adaptation capacity and metabolic performance including the formation of dextrans, the degradation of ANF and the ability to improve antioxidant activity and in vitro protein digestibility (IVPD). A contribution to the proteolysis was given by the presence of endogenous enzymes, responsible for the increase of peptides and amino acids in dough from irradiated flour. However, the LAB strains further enhanced proteolysis. Weissella cibaria VTT E-153485 led to the highest peptide release and consequentially to the highest IVPD. In doughs fermented with Pediococcus pentosaceus VTT E-153483 and Leuconostoc kimchi VTT E-153484, phytic acid was reduced to more than half the initial concentration. Inoculated doughs had significantly lower content of oligosaccharides after 24 h of incubation compared to the controls. The most efficient raffinose consumption was found for Leuc. kimchi and W. cibaria. Doughs inoculated with weissellas contained >1% of dextrans. Weissella confusa VTT E-143403 induced a significant increment in viscosity (ca. 7 times higher than the controls). This study revealed that well-characterized, indigenous LAB provided beneficial biotechnological features in faba bean dough processing and contributed to its implementation in the food production.
Collapse
Affiliation(s)
- Carlo G Rizzello
- Department of Soil, Plant, and Food Sciences, University Aldo Moro of Bari, Via Amendola 165/a, 70125 Bari, Italy.
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, Agnes Sjioberginkatu 2, 00014 Helsinki, Finland; Helsinki Institute of Sustainability Science, University of Helsinki, P.O. Box 3, 00014 Helsinki, Finland
| | - Yaqin Wang
- Department of Food and Nutrition, University of Helsinki, Agnes Sjioberginkatu 2, 00014 Helsinki, Finland
| | - Michela Verni
- Department of Soil, Plant, and Food Sciences, University Aldo Moro of Bari, Via Amendola 165/a, 70125 Bari, Italy
| | - Ilkka Kajala
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 VTT, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, Agnes Sjioberginkatu 2, 00014 Helsinki, Finland
| | - Arja Laitila
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 VTT, Finland
| |
Collapse
|
87
|
Impact of in situ produced exopolysaccharides on rheology and texture of fava bean protein concentrate. Food Res Int 2018; 115:191-199. [PMID: 30599931 DOI: 10.1016/j.foodres.2018.08.054] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 08/09/2018] [Accepted: 08/18/2018] [Indexed: 12/13/2022]
Abstract
The aim of this study was to investigate the impact of in situ produced exopolysaccharides (EPS) on the rheological and textural properties of fava bean protein concentrate (FPC). EPS (dextrans) were produced from sucrose by two lactic acid bacteria (LAB). The acidification, rheology, and texture of FPC pastes fermented with Leuconostoc pseudomesenteroides DSM 20193 and Weissella confusa VTT E-143403 (E3403) were compared. A clear improvement in rheological and textural parameters was observed in sucrose-added pastes after fermentation, especially with W. confusa VTT E3403. Only moderate proteolysis of fava bean protein during fermentation was observed. The microstructure of the protein in FPC pastes, as observed by confocal laser scanning microscopy, revealed a less continuous and denser structure in EPS-abundant pastes. The beneficial structure formed during EPS-producing fermentation could not be mimicked by simply mixing FPC, isolated dextran, lactic acid, and acetic acid with water. These results emphasize the benefits of in situ produced EPS in connection with the LAB fermentation of legume protein-rich foods. Fermentation with EPS-producing LAB is a cost-effective and clean-labeled technology to obtain tailored textures, and it can further enhance the usability of legumes in novel foods.
Collapse
|
88
|
Effects of dextran with different molecular weights on the quality of wheat sourdough breads. Food Chem 2018; 256:373-379. [DOI: 10.1016/j.foodchem.2018.02.146] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Revised: 02/06/2018] [Accepted: 02/27/2018] [Indexed: 11/27/2022]
|
89
|
Exopolysaccharide producing lactic acid bacteria: Their techno-functional role and potential application in gluten-free bread products. Food Res Int 2018; 110:52-61. [DOI: 10.1016/j.foodres.2017.03.012] [Citation(s) in RCA: 104] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2016] [Revised: 03/03/2017] [Accepted: 03/10/2017] [Indexed: 11/18/2022]
|
90
|
Belz MCE, Axel C, Arendt EK, Lynch KM, Brosnan B, Sheehan EM, Coffey A, Zannini E. Improvement of taste and shelf life of yeasted low-salt bread containing functional sourdoughs using Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1. Int J Food Microbiol 2018; 302:69-79. [PMID: 30017109 DOI: 10.1016/j.ijfoodmicro.2018.07.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 06/15/2018] [Accepted: 07/11/2018] [Indexed: 11/28/2022]
Abstract
The challenge remains for the baking industry to reduce salt levels in yeasted bread as directed by governments, retailers and consumers around the world. The two main problems associated with the reduction of salt are a lack of salty taste and the reduction in shelf-life. Both of these issues are addressed in the presented work. A range of breads containing different levels of salt (0.0%, 0.3% and 1.2% of NaCl) in combination with various levels of sourdough (0%, 6%, 12%, 18%, 24%) was produced. The different doughs were analysed for their rheological behaviour. The bread quality characteristics such as loaf volume, crumb structure, staling rate and microbial shelf life were also determined. The sourdoughs were analysed for their different metabolites: organic acids, sugars, exopolysaccharides (EPS), and antifungal compounds. A trained sensory panel was used to perform descriptive analysis of the bread samples. The object of this paper is to use functional sourdoughs, containing Lactobacillus amylovorus DSM 19280 and Weisella cibaria MG1 to compensate for the quality problems that occur when salt is reduced in yeasted bread. The application of functional sourdoughs containing exopolysaccharides and/or antifungal substances in salt reduced breads significantly improved the quality. The application of functional sourdoughs allows the reduction of salt to a level of 0.3%.
Collapse
Affiliation(s)
- Markus C E Belz
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - Claudia Axel
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland; APC Microbiome Institute, Cork, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland
| | - Brid Brosnan
- Department of Chemistry, Cork Institute of Technology (CIT), Bishopstown, Cork, Ireland
| | | | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, National University of Ireland, Cork, Ireland.
| |
Collapse
|
91
|
Coda R, Xu Y, Moreno DS, Mojzita D, Nionelli L, Rizzello CG, Katina K. Performance of Leuconostoc citreum FDR241 during wheat flour sourdough type I propagation and transcriptional analysis of exopolysaccharides biosynthesis genes. Food Microbiol 2018; 76:164-172. [PMID: 30166137 DOI: 10.1016/j.fm.2018.05.003] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 04/28/2018] [Accepted: 05/12/2018] [Indexed: 12/23/2022]
Abstract
This study focused on the performance of the dextran producer Leuconostoc citreum as starter culture during 30 days of wheat flour type I sourdough propagation (back-slopping). As confirmed by RAPD-PCR analysis, the strain dominated throughout the propagation procedure, consisting of daily fermentations at 20 °C. The sourdoughs were characterized by consistent lactic acid bacteria cell density and acidification parameters, reaching pH values of 4.0 and mild titratable acidity. Carbohydrates consumption remained consistent during the propagation procedure, leading to formation of mannitol and almost equimolar amount of lactic and acetic acid. The addition of sucrose enabled the formation of dextran, inducing an increase in viscosity of the sourdough of 2-2.6 fold, as well as oligosaccharides. The transcriptional analysis based on glucosyltransferases genes (GH70) showed the existence in L. citreum FDR241 of at least five different dextransucrases. Among these, only one gene, previously identified as forming only α-(1-6) glycosidic bonds, was significantly upregulated in sourdough fermentation conditions, and the main responsible of dextran formation. A successful application of a starter culture during long sourdough back-slopping procedure will depend on the strain robustness and fermentation conditions. Transcriptional regulation of EPS-synthetizing genes might contribute to increase the efficiency of industrial processes.
Collapse
Affiliation(s)
- Rossana Coda
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland; Helsinki Institute of Sustainability Science, Finland.
| | - Yan Xu
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - David Sàez Moreno
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | | | - Luana Nionelli
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Carlo G Rizzello
- Department of Soil, Plant and Food Sciences, University of Bari "Aldo Moro", Bari, Italy
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| |
Collapse
|
92
|
Hu Y, Gänzle MG. Effect of temperature on production of oligosaccharides and dextran by Weissella cibaria 10 M. Int J Food Microbiol 2018; 280:27-34. [PMID: 29772465 DOI: 10.1016/j.ijfoodmicro.2018.05.003] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2018] [Revised: 05/01/2018] [Accepted: 05/06/2018] [Indexed: 12/20/2022]
Abstract
The formation of HoPS and oligosaccharides in sourdough fermentation improves bread quality but is dependent on the expression of glycansucrases by lactic acid bacteria. Data on the expression of dextransucrases by Weissella spp., however, are limited. This study therefore aimed to assess dextansucrase expression in W. cibaria 10 M, focusing on the effect of temperature. The effect of temperature on growth, oligosaccharide and dextran synthesis by W. cibaria 10 M was determined and the expression and activity of cell-associated dextransucrase from W. cibaria 10 M were investigated. The oligosaccharides profiles were measured by thin layer chromatography and high performance anion exchange chromatography coupled to pulsed amperometric detection. Dextran formation was quantified by size exclusion chromatography. W. cibaria grew fastest at 30 °C but oligosaccharide formation was highest at 20 °C or less. Dextransucrase expression as measured by reverse transcription quantitative PCR, SDS-PAGE, and activity of cell-associated dextransucrase were maximal at 15 °C. Cold shift incubation, characterized by incubation at 30 °C to obtain biomass, followed by shift to 6 °C to induce dextransucrase expression, supported high dextransucrase activity in laboratory media. Cold shift fermentation of wheat and sorghum sourdoughs supplemented with 15 or 30% sucrose increased the yields of oligosaccharides, and resulted in formation of 16 and 12 g/kg dextran in wheat and sorghum sourdoughs, respectively. Dextran formation was decreased in favour of oligosaccharide formation when doughs were supplemented with maltose. In conclusion, cold shift fermentation of sourdough with W. cibaria supports high dextran yields or formation of oligosaccharides without excess acidification.
Collapse
Affiliation(s)
- Ying Hu
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada; Hubei University of Technology, College of Bioengineering and Food Science, Wuhan, China
| | - Michael G Gänzle
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada; Hubei University of Technology, College of Bioengineering and Food Science, Wuhan, China.
| |
Collapse
|
93
|
Adesulu-Dahunsi A, Sanni A, Jeyaram K, Ojediran J, Ogunsakin A, Banwo K. Extracellular polysaccharide from Weissella confusa OF126: Production, optimization, and characterization. Int J Biol Macromol 2018; 111:514-525. [DOI: 10.1016/j.ijbiomac.2018.01.060] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2017] [Revised: 12/19/2017] [Accepted: 01/09/2018] [Indexed: 12/17/2022]
|
94
|
Xu D, Fels L, Wefers D, Behr J, Jakob F, Vogel RF. Lactobacillus hordei dextrans induce Saccharomyces cerevisiae aggregation and network formation on hydrophilic surfaces. Int J Biol Macromol 2018; 115:236-242. [PMID: 29655886 DOI: 10.1016/j.ijbiomac.2018.04.068] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Revised: 04/11/2018] [Accepted: 04/12/2018] [Indexed: 11/28/2022]
Abstract
Water kefir granules are supposed to mainly consist of dextrans produced by Lactobacillus (L.) hilgardii. Still, other microorganisms such as L. hordei, L. nagelii, Leuconostoc (Lc.) citreum and Saccharomyces (S.) cerevisiae are commonly isolated from water kefir granules, while their contribution to the granule formation remains unknown. We studied putative functions of these microbes in granule formation, upon development of a simplified model system containing hydrophilic object slides, which mimics the hydrophilic surface of a growing kefir granule. We found that all tested lactic acid bacteria produced glucans, while solely those isolated from the four different L. hordei strains induced yeast aggregation on the hydrophilic slides. Therefore, structural differences between these glucans were investigated with respect to their size distributions and their linkage types. Beyond the finding that all glucans were identified as dextrans, those of the four L. hordei strains were highly similar among each other regarding portions of linkage types and size distributions. Thus, our study suggests the specific size and structural organization of the dextran produced by L. hordei as the main cause for inducing S. cerevisiae aggregation and network formation on hydrophilic surfaces and thus as crucial initiation of the stepwise water kefir granule growth.
Collapse
Affiliation(s)
- Di Xu
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Lea Fels
- Karlsruhe Institute of Technology (KIT), Institute of Applied Biosciences, Karlsruhe, Germany
| | - Daniel Wefers
- Karlsruhe Institute of Technology (KIT), Institute of Applied Biosciences, Karlsruhe, Germany
| | - Jürgen Behr
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany; Bavarian Center for Biomolecular Mass Spectrometry (BayBioMS), Freising, Germany
| | - Frank Jakob
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany.
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| |
Collapse
|
95
|
Lorusso A, Coda R, Montemurro M, Rizzello CG. Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages. Foods 2018; 7:E51. [PMID: 29614769 PMCID: PMC5920416 DOI: 10.3390/foods7040051] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2018] [Revised: 03/15/2018] [Accepted: 03/28/2018] [Indexed: 02/07/2023] Open
Abstract
This study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic (Lactobacillus rhamnosus SP1), an exopolysaccharides (EPS)-producing (Weissella confusa DSM 20194), and one isolated from quinoa (Lactobacillus plantarum T6B10). During the 20 h of fermentation, W. confusa caused the highest viscosity increase. All the strains had improved concentration of free amino acids and γ-Aminobutyric acid (GABA), polyphenols availability, antioxidant activity (up to 54%), and protein digestibility. The nutritional index (NI) was the highest when L. rhamnosus SP1 was used. The starch hydrolysis index in vitro ranged from 52 to 60. During storage at 4 °C, viscosity and water holding capacity decreased with the exception of the beverage fermented with W. confusa, while all the nutritional characteristics remained stable or slightly increased. Sensory analyses showed that beverages had good textural and organoleptic profiles. Besides the well-known positive properties of the raw matrix, fermentation allowed the obtainment of beverages with different features. Due to the nutritional and functional characteristics conferred to the quinoa beverages, the use of the probiotic and EPS-producing strains showed adequate potential for the industrial application.
Collapse
Affiliation(s)
- Anna Lorusso
- Department of Soil, Plant, and Food Science, University of Bari "Aldo Moro", 70126 Bari, Italy.
| | - Rossana Coda
- Department of Food and Nutrition, Helsinki Institute of Sustainability Science, University of Helsinki, 00100 Helsinki, Finland.
| | - Marco Montemurro
- Department of Soil, Plant, and Food Science, University of Bari "Aldo Moro", 70126 Bari, Italy.
| | - Carlo Giuseppe Rizzello
- Department of Soil, Plant, and Food Science, University of Bari "Aldo Moro", 70126 Bari, Italy.
| |
Collapse
|
96
|
Lynch KM, Zannini E, Coffey A, Arendt EK. Lactic Acid Bacteria Exopolysaccharides in Foods and Beverages: Isolation, Properties, Characterization, and Health Benefits. Annu Rev Food Sci Technol 2018; 9:155-176. [DOI: 10.1146/annurev-food-030117-012537] [Citation(s) in RCA: 121] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Kieran M. Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| |
Collapse
|
97
|
Xu Y, Pitkänen L, Maina NH, Coda R, Katina K, Tenkanen M. Interactions between fava bean protein and dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b. Carbohydr Polym 2018; 190:315-323. [PMID: 29628253 DOI: 10.1016/j.carbpol.2018.02.082] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 01/21/2018] [Accepted: 02/26/2018] [Indexed: 11/28/2022]
Abstract
The aim of this study was to study the interactions between dextran and fava bean protein. Two dextrans produced by Leuconostoc pseudomesenteroides DSM 20193 and Weissella cibaria Sj 1b were purified and mixed with fava bean protein isolate (FPI) in water or in different buffers. The two isolated dextrans presented a typical dextran structure, mainly α-(1 → 6) linkages (above 95%) and few α-(1 → 3) branches, but they differed in molar mass and conformation. Dry-heating incubation of FPI and dextran mixture facilitated the conjugation of dextran to FPI through the Maillard reaction. Both mixed and conjugated systems were further heat-treated, and different influences of the formed covalent bonds on rheological properties were observed. The W. cibaria Sj 1b dextran had a much higher gel-strengthening ability than the Ln. pseudomesenteroides DSM 20193 dextran. The intermolecular FPI-dextran interactions played an important role in stabilizing the mixed systems at different pH.
Collapse
Affiliation(s)
- Yan Xu
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland.
| | - Leena Pitkänen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland
| | - Ndegwa Henry Maina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland
| | - Rossana Coda
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland
| | - Maija Tenkanen
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014, Helsinki, Finland
| |
Collapse
|
98
|
Structural characterization of the exopolysaccharides from water kefir. Carbohydr Polym 2018; 189:296-303. [PMID: 29580412 DOI: 10.1016/j.carbpol.2018.02.037] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 02/02/2018] [Accepted: 02/12/2018] [Indexed: 11/21/2022]
Abstract
Water kefir is a beverage which is produced by initiating fermentation of a fruit extract/sucrose solution with insoluble kefir grains. Exopolysaccharides that are formed from sucrose play a major role in the kefir grain formation, but the exopolysaccharides in the kefir beverage and the detailed structural composition of the whole kefir grains have not been studied yet. Therefore, kefir grains and the corresponding kefir beverage were analyzed for exopolysaccharides by multiple chromatographic approaches and two-dimensional NMR spectroscopy. Furthermore, different fractionation techniques were applied to obtain further information about the exopolysaccharides. The exopolysaccharide-fraction of the investigated kefir beverage was predominantly composed of O3- and O2-branched dextrans as well as lower amounts of levans. The insoluble dextrans from the kefir grains were mostly O3-branched and contained an elevated portion of 1,3-linked glucose units compared to the soluble dextrans. The structurally different exopolysaccharides in water kefir suggest the involvement of multiple bacteria.
Collapse
|
99
|
Biosynthesis of dextran by Weissella confusa and its In vitro functional characteristics. Int J Biol Macromol 2018; 107:1765-1772. [DOI: 10.1016/j.ijbiomac.2017.10.048] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 09/25/2017] [Accepted: 10/09/2017] [Indexed: 01/21/2023]
|
100
|
Shukla S, Verma AK, Kajala I, Nyyssolä A, Baruah R, Katina K, Juvonen R, Tenkanen M, Goyal A. Structure modeling and functional analysis of recombinant dextransucrase from Weissella confusa Cab3 expressed in Lactococcus lactis. Prep Biochem Biotechnol 2018; 46:822-832. [PMID: 26861959 DOI: 10.1080/10826068.2016.1141299] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The dextransucrase gene from Weissella confusa Cab3, having an open reading frame of 4.2 kb coding for 1,402 amino acids, was amplified, cloned, and expressed in Lactococcus lactis. The recombinant dextransucrase, WcCab3-rDSR was expressed as extracellular enzyme in M17 medium with a specific activity of 1.5 U/mg which after purification by PEG-400 fractionation gave 6.1 U/mg resulting in 4-fold purification. WcCab3-rDSR was expressed as soluble and homogeneous protein of molecular mass, approximately, 180 kDa as analyzed by SDS-PAGE. It displayed maximum enzyme activity at 35°C at pH 5.0 in 50 mM sodium acetate buffer. WcCab3-rDSR gave Km of 6.2 mM and Vm of 6.3 µmol/min/mg. The characterization of dextran synthesized by WcCab3-rDSR by Fourier transform infrared and nuclear magnetic resonance spectroscopic analyses revealed the structural similarities with the dextran produced by the native dextransucrase. The modeled structure of WcCab3-rDSR using the crystal structures of dextransucrase from Lactobacillus reuteri (protein data bank, PDB id: 3HZ3) and Streptococcus mutans (PDB id: 3AIB) as templates depicted the presence of different domains such as A, B, C, IV, and V. The domains A and B are circularly permuted in nature having (β/α)8 triose phosphate isomerase-barrel fold making the catalytic core of WcCab3-rDSR. The structure superposition and multiple sequence alignment analyses of WcCab3-rDSR with available structures of enzymes from family 70 GH suggested that the amino acid residue Asp510 acts as a nucleophile, Glu548 acts as a catalytic acid/base, whereas Asp621 acts as a transition-state stabilizer and these residues are found to be conserved within the family.
Collapse
Affiliation(s)
- Shraddha Shukla
- a Department of Biosciences and Bioengineering , Indian Institute of Technology Guwahati , Guwahati , Assam , India
| | - Anil Kumar Verma
- a Department of Biosciences and Bioengineering , Indian Institute of Technology Guwahati , Guwahati , Assam , India
| | - Ilkka Kajala
- b VTT Technical Research Centre of Finland , Espoo , Finland
| | - Antti Nyyssolä
- b VTT Technical Research Centre of Finland , Espoo , Finland
| | - Rwivoo Baruah
- a Department of Biosciences and Bioengineering , Indian Institute of Technology Guwahati , Guwahati , Assam , India
| | - Kati Katina
- b VTT Technical Research Centre of Finland , Espoo , Finland.,c Department of Food and Environmental Sciences , University of Helsinki , Helsinki , Finland
| | - Riikka Juvonen
- b VTT Technical Research Centre of Finland , Espoo , Finland
| | - Maija Tenkanen
- c Department of Food and Environmental Sciences , University of Helsinki , Helsinki , Finland
| | - Arun Goyal
- a Department of Biosciences and Bioengineering , Indian Institute of Technology Guwahati , Guwahati , Assam , India
| |
Collapse
|