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Cifuente JO, Colleoni C, Kalscheuer R, Guerin ME. Architecture, Function, Regulation, and Evolution of α-Glucans Metabolic Enzymes in Prokaryotes. Chem Rev 2024; 124:4863-4934. [PMID: 38606812 PMCID: PMC11046441 DOI: 10.1021/acs.chemrev.3c00811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/13/2024]
Abstract
Bacteria have acquired sophisticated mechanisms for assembling and disassembling polysaccharides of different chemistry. α-d-Glucose homopolysaccharides, so-called α-glucans, are the most widespread polymers in nature being key components of microorganisms. Glycogen functions as an intracellular energy storage while some bacteria also produce extracellular assorted α-glucans. The classical bacterial glycogen metabolic pathway comprises the action of ADP-glucose pyrophosphorylase and glycogen synthase, whereas extracellular α-glucans are mostly related to peripheral enzymes dependent on sucrose. An alternative pathway of glycogen biosynthesis, operating via a maltose 1-phosphate polymerizing enzyme, displays an essential wiring with the trehalose metabolism to interconvert disaccharides into polysaccharides. Furthermore, some bacteria show a connection of intracellular glycogen metabolism with the genesis of extracellular capsular α-glucans, revealing a relationship between the storage and structural function of these compounds. Altogether, the current picture shows that bacteria have evolved an intricate α-glucan metabolism that ultimately relies on the evolution of a specific enzymatic machinery. The structural landscape of these enzymes exposes a limited number of core catalytic folds handling many different chemical reactions. In this Review, we present a rationale to explain how the chemical diversity of α-glucans emerged from these systems, highlighting the underlying structural evolution of the enzymes driving α-glucan bacterial metabolism.
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Affiliation(s)
- Javier O. Cifuente
- Instituto
Biofisika (UPV/EHU, CSIC), University of
the Basque Country, E-48940 Leioa, Spain
| | - Christophe Colleoni
- University
of Lille, CNRS, UMR8576-UGSF -Unité de Glycobiologie Structurale
et Fonctionnelle, F-59000 Lille, France
| | - Rainer Kalscheuer
- Institute
of Pharmaceutical Biology and Biotechnology, Heinrich Heine University, 40225 Dusseldorf, Germany
| | - Marcelo E. Guerin
- Structural
Glycobiology Laboratory, Department of Structural and Molecular Biology, Molecular Biology Institute of Barcelona (IBMB), Spanish
National Research Council (CSIC), Barcelona Science Park, c/Baldiri Reixac 4-8, Tower R, 08028 Barcelona, Catalonia, Spain
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2
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Yeast cell wall polysaccharides in Tibetan kefir grains are key substances promoting the formation of bacterial biofilm. Carbohydr Polym 2023; 300:120247. [DOI: 10.1016/j.carbpol.2022.120247] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2022] [Revised: 10/04/2022] [Accepted: 10/18/2022] [Indexed: 11/11/2022]
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Abstract
Exopolysaccharides (EPS) are biopolymers produced by many microorganisms, including some species of the genus Acetobacter, Bacillus, Fructobacillus, Leuconostoc, Lactobacillus, Lactiplantibacillus, Pediococcus, Pichia, Rhodotorula, Saccharomycodes, Schizosaccharomyces, and Sphingomonas, which have been reported in the microbiota of traditional fermented beverages. Dextran, levan, glucan, gellan, and cellulose, among others, are EPS produced by these genera. Extracellular biopolymers are responsible for contributing to specific characteristics to fermented products, such as modifying their organoleptic properties or contributing to biological activities. However, EPS can be easily found in the dairy industry, where they affect rheological properties in products such as yogurt or cheese, among others. Over the years, LAB has been recognized as good starter strains in spontaneous fermentation, as they can contribute beneficial properties to the final product in conjunction with yeasts. To the best our knowledge, several articles have reported that the EPS produced by LAB and yeasts possess many both biological and technological properties that can be influenced by many factors in which fermentation occurs. Therefore, this review presents traditional Mexican fermented beverages (tavern, tuba, sotol, and aguamiel) and relates them to the microbial EPS, which affect biological and techno-functional activities.
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Prechtl RM, Janßen D, Behr J, Ludwig C, Küster B, Vogel RF, Jakob F. Sucrose-Induced Proteomic Response and Carbohydrate Utilization of Lactobacillus sakei TMW 1.411 During Dextran Formation. Front Microbiol 2018; 9:2796. [PMID: 30532743 PMCID: PMC6265474 DOI: 10.3389/fmicb.2018.02796] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2018] [Accepted: 10/31/2018] [Indexed: 01/10/2023] Open
Abstract
Lactobacillus (L.) sakei belongs to the dominating lactic acid bacteria in indigenous meat fermentations, while diverse strains of this species have also been isolated from plant fermentations. We could recently show, that L. sakei TMW 1.411 produces a high molecular weight dextran from sucrose, indicating its potential use as a dextran forming starter culture. However, the general physiological response of L. sakei to sucrose as carbohydrate source has not been investigated yet, especially upon simultaneous dextran formation. To address this lack of knowledge, we sequenced the genome of L. sakei TMW 1.411 and performed a label-free, quantitative proteomics approach to investigate the sucrose-induced changes in the proteomic profile of this strain in comparison to its proteomic response to glucose. In total, 21 proteins were found to be differentially expressed at the applied significance criteria (FDR ≤ 0.01). Among these, 14 were associated with the carbohydrate metabolism including several enzymes, which enable sucrose and fructose uptake, as well as, their subsequent intracellular metabolization, respectively. The plasmid-encoded, extracellular dextransucrase of L. sakei TMW 1.411 was expressed at high levels irrespective of the present carbohydrate and was predominantly responsible for sucrose consumption in growth experiments using sucrose as sole carbohydrate source, while the released fructose from the dextransucrase reaction was more preferably taken up and intracellularly metabolized than sucrose. Genomic comparisons revealed, that operons coding for uptake and intracellular metabolism of sucrose and fructose are chromosomally conserved among L. sakei, while plasmid-located dextransucrase genes are present only in few strains. In accordance with these findings, all 59 different L. sakei strains of our strain collection were able to grow on sucrose as sole carbohydrate source, while eight of them exhibited a mucous phenotype on agar plates indicating dextran formation from sucrose. Our study therefore highlights the intrinsic adaption of L. sakei to plant environments, where sucrose is abundant, and provides fundamental knowledge regarding the use of L. sakei as starter culture for sucrose-based food fermentation processes with in-situ dextran formation.
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Affiliation(s)
- Roman M Prechtl
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Dorothee Janßen
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Jürgen Behr
- Bavarian Center for Biomolecular Mass Spectrometry, Freising, Germany
| | - Christina Ludwig
- Bavarian Center for Biomolecular Mass Spectrometry, Freising, Germany
| | - Bernhard Küster
- Bavarian Center for Biomolecular Mass Spectrometry, Freising, Germany
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Frank Jakob
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
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5
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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.
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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
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6
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Finkenstadt VL, Bucur CB, Côté GL, Evans KO. Bacterial exopolysaccharides for corrosion resistance on low carbon steel. J Appl Polym Sci 2017. [DOI: 10.1002/app.45032] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Victoria L. Finkenstadt
- Plant Polymer Research; National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture; Peoria IL 61604
| | | | - Gregory L. Côté
- Renewable Product Technology Research; National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture; Peoria IL 61604
| | - Kervin O. Evans
- Renewable Product Technology Research; National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture; Peoria IL 61604
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Gsy, a novel glucansucrase from Leuconostoc mesenteroides, mediates the formation of cell aggregates in response to oxidative stress. Sci Rep 2016; 6:38122. [PMID: 27924943 PMCID: PMC5141493 DOI: 10.1038/srep38122] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2015] [Accepted: 11/07/2016] [Indexed: 12/14/2022] Open
Abstract
Leuconostoc mesenteroides is a member of lactic acid bacteria (LAB) with wide applications in the food and medical industries. Species in the genus Leuconostoc are catalase-negative and generally regarded as facultative anaerobic or aerotolerant organisms. Despite their extensive use in industry, certain issues concerning the aerobic life of L. mesenteroides, e.g., the mechanism involved in the tolerance to oxygen, remain to be addressed. In this manuscript, a survival strategy employed by L. mesenteroides BD3749 in response to oxidative stress was elucidated. BD3749 cells cultivated in medium with sucrose available synthesized large amounts of exopolysaccharides, mostly consisting of insoluble EPS. When BD3749 cells were challenged with oxidative stress, the amount of insoluble EPS was greatly enhanced. The synthesized EPSs reduced the accumulation of reactive oxygen species (ROS) in bacterial cells and improved their survival during chronic oxidative stress. Another study showed that Gsy, a novel glucansucrase in the GH70 family that is induced by sucrose and up-regulated following exposure to oxygen, was responsible for the synthesis of insoluble EPS. Gsy was subsequently demonstrated to play pivotal roles in the formation of aggregates to alleviate the detrimental effects on BD3749 cells exerted by oxygen.
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8
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Structural basis for the roles of starch and sucrose in homo-exopolysaccharide formation by Lactobacillus reuteri 35-5. Carbohydr Polym 2016; 151:29-39. [DOI: 10.1016/j.carbpol.2016.05.048] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2016] [Revised: 05/12/2016] [Accepted: 05/15/2016] [Indexed: 12/22/2022]
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9
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Padilla-Frausto JJ, Cepeda-Marquez LG, Salgado LM, Iturriaga MH, Arvizu-Medrano SM. Detection and Genotyping of Leuconostoc spp. in a Sausage Processing Plant. J Food Prot 2015; 78:2170-6. [PMID: 26613911 DOI: 10.4315/0362-028x.jfp-15-192] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Some Leuconostoc spp. have the ability to produce slime and undesirable compounds in cooked sausage. The objectives of this research were to identify Leuconostoc sources in a Vienna-type sausage processing plant and to evaluate the genetic diversity of the isolated strains. Three hundred and two samples of sausage batter, sausages during processing, spoiled sausage, equipment surfaces, chilling brine, workers' gloves and aprons, and used casings were collected (March to November 2008 and February to April 2010) from a sausage processing plant. Lactic acid bacteria (LAB) were quantified, and Leuconostoc were detected using PCR. Strains were isolated and identified in Leuconostoc-positive samples. Leuconostoc strains were genotyped using randomly amplified polymorphic DNA and pulsed-field gel electrophoresis. LAB content of nonspoiled and spoiled sausage ranged from <0.8 to 4.4 log CFU/g and from 4.9 to 8.3 log CFU/g, respectively. LAB levels on equipment surfaces ranged from <1.3 to 4.8 log CFU/100 cm(2). Leuconostoc was detected in 35% of the samples, and 88 Leuconostoc spp. strains were isolated and genotyped. The main Leuconostoc spp. isolated were L. mesenteroides (37 genotypes), L. fallax (29 genotypes), and L. lactis (6 genotypes). Some strains of Leuconostoc isolated from equipment surfaces and sausages showed the same genotype. One L. lactis genotype included strains isolated from spoiled sausages analyzed in April 2008 and March to April 2010. Equipment and conveyor belts constitute Leuconostoc contamination sources. Leuconostoc persistence in the sausage processing environment and in the final product suggests the existence of microbial reservoirs, possibly on equipment surfaces.
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Affiliation(s)
- J J Padilla-Frausto
- Departamento de Ciencias Médicas y de la Vida, Centro Universitario de la Ciénega, Universidad de Guadalajara, Av. Universidad 1115, Col. Lindavista, Ocotlán Jalisco, México, CP 47820
| | - L G Cepeda-Marquez
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. las Campanas, Querétaro, Querétaro, México, CP 76010
| | - L M Salgado
- Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Instituto Poliécnico Nacional (CICATA-IPN), Cerro Blanco 141, Col. Colinas, Querétaro, Querétaro, México, CP 76090
| | - M H Iturriaga
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. las Campanas, Querétaro, Querétaro, México, CP 76010
| | - S M Arvizu-Medrano
- Departamento de Investigación y Posgrado en Alimentos, Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Col. las Campanas, Querétaro, Querétaro, México, CP 76010.
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10
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Wang S, Sun X, Gao L, Zhang B. Effects of differences between cell-free and cell-associated glucosyltransferases fromLeuconostoc mesenteroideson gluco-oligosaccharides structure. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12804] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Song Wang
- College of Biological Sciences and Biotechnology; Beijing Forestry University; Box 162 Qinghua E Road 35 Beijing China
| | - Xiaoqi Sun
- College of Biological Sciences and Biotechnology; Beijing Forestry University; Box 162 Qinghua E Road 35 Beijing China
| | - Lili Gao
- College of Biological Sciences and Biotechnology; Beijing Forestry University; Box 162 Qinghua E Road 35 Beijing China
| | - Bolin Zhang
- College of Biological Sciences and Biotechnology; Beijing Forestry University; Box 162 Qinghua E Road 35 Beijing China
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11
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Miao M, Ma Y, Jiang B, Huang C, Li X, Cui SW, Zhang T. Structural investigation of a neutral extracellular glucan from Lactobacillus reuteri SK24.003. Carbohydr Polym 2014; 106:384-92. [DOI: 10.1016/j.carbpol.2014.01.047] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2013] [Revised: 12/04/2013] [Accepted: 01/13/2014] [Indexed: 10/25/2022]
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12
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Miao M, Bai A, Jiang B, Song Y, Cui SW, Zhang T. Characterisation of a novel water-soluble polysaccharide from Leuconostoc citreum SK24.002. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.10.014] [Citation(s) in RCA: 68] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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13
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Leemhuis H, Pijning T, Dobruchowska JM, van Leeuwen SS, Kralj S, Dijkstra BW, Dijkhuizen L. Glucansucrases: three-dimensional structures, reactions, mechanism, α-glucan analysis and their implications in biotechnology and food applications. J Biotechnol 2012; 163:250-72. [PMID: 22796091 DOI: 10.1016/j.jbiotec.2012.06.037] [Citation(s) in RCA: 212] [Impact Index Per Article: 17.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2012] [Revised: 06/13/2012] [Accepted: 06/18/2012] [Indexed: 12/26/2022]
Abstract
Glucansucrases are extracellular enzymes that synthesize a wide variety of α-glucan polymers and oligosaccharides, such as dextran. These carbohydrates have found numerous applications in food and health industries, and can be used as pure compounds or even be produced in situ by generally regarded as safe (GRAS) lactic acid bacteria in food applications. Research in the recent years has resulted in big steps forward in the understanding and exploitation of the biocatalytic potential of glucansucrases. This paper provides an overview of glucansucrase enzymes, their recently elucidated crystal structures, their reaction and product specificity, and the structural analysis and applications of α-glucan polymers. Furthermore, we discuss key developments in the understanding of α-glucan polymer formation based on the recently elucidated three-dimensional structures of glucansucrase proteins. Finally we discuss the (potential) applications of α-glucans produced by lactic acid bacteria in food and health related industries.
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Affiliation(s)
- Hans Leemhuis
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute-GBB, University of Groningen, Nijenborgh 7, 9747 AG Groningen, The Netherlands
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14
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Côté GL, Skory CD. Cloning, expression, and characterization of an insoluble glucan-producing glucansucrase from Leuconostoc mesenteroides NRRL B-1118. Appl Microbiol Biotechnol 2011; 93:2387-94. [DOI: 10.1007/s00253-011-3562-2] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2011] [Revised: 08/16/2011] [Accepted: 08/19/2011] [Indexed: 11/28/2022]
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15
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Corrosion protection of low-carbon steel using exopolysaccharide coatings from Leuconostoc mesenteroides. Biotechnol Lett 2011; 33:1093-100. [DOI: 10.1007/s10529-011-0539-2] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2010] [Accepted: 01/12/2011] [Indexed: 10/18/2022]
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16
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Leathers TD, Bischoff KM. Biofilm formation by strains of Leuconostoc citreum and L. mesenteroides. Biotechnol Lett 2010; 33:517-23. [PMID: 21046199 DOI: 10.1007/s10529-010-0450-2] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2010] [Accepted: 10/22/2010] [Indexed: 11/25/2022]
Abstract
Although biofilms produced by various Leuconostoc sp. are economically important as contaminants of sugar processing plants, very few studies are available on these systems. Twelve strains of Leuconostoc citreum and L. mesenteroides that produce a variety of extracellular glucans were compared for their capacity to produce biofilms. 16s rRNA sequence analysis was used to confirm the species identity of these strains, which included four isolates of L. mesenteroides, five isolates of L. citreum, and three glucansucrase mutants of L. citreum strain NRRL B-1355. Strains identified as L. mesenteroides produce glucans that are generally similar to commercial dextran. Nevertheless, these strains differed widely in their capacity to form biofilms, with densities ranging from 2.7 to 6.1 log cfu/cm(2). L. citreum strains and their derivatives produce a variety of glucans. These strains exhibited biofilm densities ranging from 2.5 to 5.9 log cfu/cm(2). Thus, biofilm-forming capacity varied widely on a strain-specific basis in both species. The types of polysaccharides produced did not appear to affect the ability to form biofilms.
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Affiliation(s)
- Timothy D Leathers
- Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U.S. Department of Agriculture, 1815 North University Street, Peoria, IL 61604, USA.
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Bounaix MS, Gabriel V, Morel S, Robert H, Rabier P, Remaud-Siméon M, Gabriel B, Fontagné-Faucher C. Biodiversity of exopolysaccharides produced from sucrose by sourdough lactic acid bacteria. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2009; 57:10889-10897. [PMID: 19848387 DOI: 10.1021/jf902068t] [Citation(s) in RCA: 132] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The distribution and diversity of natural exopolysaccharides (EPS) produced from sucrose by thirty heterofermentative lactic acid bacteria strains from French traditional sourdoughs was investigated. The EPS production was found to be related to glucansucrase and fructansucrase extracellular activities. Depending on the strain, soluble and/or cell-associated glycansucrases were secreted. Structural characterization of the polymers by 1H and 13C NMR spectroscopy analysis further demonstrated a high diversity of EPS structures. Notably, we detected strains that synthesize glucans showing amazing variations in the amount of alpha-(1-->2), alpha-(1-->3) and alpha-(1-->6) linkages. The representation of Leuconostoc strains which produce putative alternan polymers and alpha-(1-->2) branched polymers was particularly high. The existence of glucan- and fructansucrase encoding genes was also confirmed by PCR detection. Sourdough was thus demonstrated to be a very attractive biotope for the isolation of lactic acid bacteria producing novel polymers which could find interesting applications such as texturing agent or prebiotics.
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Affiliation(s)
- Marie-Sophie Bounaix
- Laboratoire de Biologie appliquée à l'Agroalimentaire et à l'Environnement, Institut Universitaire de Technologie-Université Paul Sabatier, 24 rue d'Embaquès, F-32000 Auch, France
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18
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Insoluble glucans from planktonic and biofilm cultures of mutants of Leuconostoc mesenteroides NRRL B-1355. Appl Microbiol Biotechnol 2008; 82:149-54. [PMID: 19011853 DOI: 10.1007/s00253-008-1767-9] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2008] [Revised: 10/17/2008] [Accepted: 10/22/2008] [Indexed: 10/21/2022]
Abstract
Leuconostoc mesenteroides strain NRRL B-1355 produces the soluble exopolysaccharides alternan and dextran in planktonic cultures. Mutants of this strain are available that are deficient in the production of alternan, dextran, or both. Our recent work demonstrated that biofilms from mutant strains contained insoluble polysaccharides. We now find that the insoluble polysaccharides are composed of D-glucose polymers with contiguous sequences of alpha(1-->3) and alpha(1-->6) linkages. In addition, planktonic cultures of the wild type also produce this insoluble mixture in association with the cell mass. This material is similar to the insoluble glucan matrix known as mutan formed by cariogenic strains of streptococci. The production of insoluble mutan-like glucans may be more widespread among Leuconostoc spp. than previously recognized.
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