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Dai Y, Ge Z, Wang Z, Wang Z, Xu W, Wang D, Dong M, Xia X. Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis. Int J Biol Macromol 2024; 267:131306. [PMID: 38574904 DOI: 10.1016/j.ijbiomac.2024.131306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 03/20/2024] [Accepted: 03/30/2024] [Indexed: 04/06/2024]
Abstract
This study investigated the effect of in situ produced water-soluble α-glucan (LcWSG) and water-insoluble α-glucan (LcWIG) from Leuconostoc citreum SH12 on the physicochemical properties of fermented soymilk. α-Glucans produced by Leuc. citreum SH12 improved water-holding capacity, viscosity, viscoelasticity and texture of fermented soymilk. Gtf1365 and Gtf836 of the five putative glucansucrases were responsible for synthesizing LcWSG and LcWIG during soymilk fermentation, respectively. Co-fermentation of soymilk with Gtf1365 and Gtf836 and non-exopolysaccharide-producing Lactiplantibacillus plantarum D1031 indicated that LcWSG effectively hindered the whey separation of fermented soymilk by increasing viscosity, while LcWIG improved hardness, springiness and accelerated protein coagulation. Fermented soymilk gel formation was mainly based on hydrogen bonding and hydrophobic interactions, which were promoted by both LcWSG and LcWIG. LcWIG has a greater effect on α-helix to β-sheet translation in fermented soymilk, causing more rapid protein aggregation and thicker cross-linked gel network. Structure-based exploration of LcWSG and LcWIG from Leuc. citreum SH12 revealed their distinct roles in the physicochemical properties of fermented soymilk due to their different ratio of α-1,6 and α-1,3 glucosidic linkages and various side chain length. This study may guide the application of the water-soluble and water-insoluble α-glucans in fermented plant protein foods for their quality improvement.
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Affiliation(s)
- Yiqiang Dai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zhiwen Ge
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhe Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Weimin Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Daoying Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
| | - Xiudong Xia
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Institute of Agro-Product Processing, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
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2
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Ernst L, Offermann H, Werner A, Wefers D. Comprehensive structural characterization of water-soluble and water-insoluble homoexopolysaccharides from seven lactic acid bacteria. Carbohydr Polym 2024; 323:121417. [PMID: 37940249 DOI: 10.1016/j.carbpol.2023.121417] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 09/01/2023] [Accepted: 09/17/2023] [Indexed: 11/10/2023]
Abstract
Several lactic acid bacteria are able to produce water-soluble and water-insoluble homoexopolysaccharides (HoEPS) from sucrose. In this study, structures of all HoEPS which were fermentatively produced by Leuconostoc mesenteroides subsp. dextranicum NRRL B-1121 and B-1144, Leuconostoc mesenteroides subsp. mesenteroides NRRL B-1149, B-1438 and B-1118, Leuconostoc suionicum DSM 20241, and Liquorilactobacillus satsumensis DSM 16230 were systematically analyzed. Monosaccharide analysis, methylation analysis, NMR spectroscopy, size-exclusion chromatography, and different enzymatic fingerprinting methods were used to obtain detailed structural information. All strains produced water-soluble dextrans and/or levans as well as water-insoluble glucans. Levans showed different degrees of branching and high molecular weights, whereas dextrans had comparable structures and broader size distributions. Fine structures of water-soluble HoEPS were analyzed after endo-dextranase and endo-levanase hydrolysis. Water-insoluble glucans were composed of different portions of 1,3-linkages (5 to 40 %). Hydrolysis with endo-dextranase and endo-mutanase yielded further information on block sizes and varying fine structures. Overall, clear differences between HoEPS yields and structures were observed.
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Affiliation(s)
- Luise Ernst
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Hanna Offermann
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Annemarie Werner
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany
| | - Daniel Wefers
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle (Saale), Germany.
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3
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Evans KO, Compton DL, Skory CD, Appell M. Biophysical characterization of α-glucan nanoparticles encapsulating feruloylated soy glycerides (FSG). BIOTECHNOLOGY REPORTS (AMSTERDAM, NETHERLANDS) 2023; 40:e00817. [PMID: 38020725 PMCID: PMC10658199 DOI: 10.1016/j.btre.2023.e00817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/05/2023] [Revised: 10/25/2023] [Accepted: 10/26/2023] [Indexed: 12/01/2023]
Abstract
Water insoluble α-glucans that were enzymatically synthesized using glucansucrase that was cloned from Leuconostoc mesenteroides NRRL B-1118 were previously shown to form nanoparticles via high pressure homogenization. These α-glucan nanoparticles were previously shown capable of encapsulating a small hydrophobic molecule. This work demonstrates that the same α-glucan can be formed into nanoparticles that encapsulate feruloylated soy glycerides from modified soybean oil, a product of interest to the cosmetic and skin care industries because of the UV absorbance and antioxidant properties of the feruloyl moiety. It is demonstrated that the feruloylated soy glyceride/α-glucan nanoparticles have distinct size, zeta potential and thermal profiles from that of nanoparticles made from α-glucan alone or feruloylated soy glyceride alone. Thermal analysis also demonstrates the release of feruloylated soy glycerides from the α-glucan nanoparticles.
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Affiliation(s)
- Kervin O. Evans
- USDA, Agricultural Research Service, National Center of Agricultural Utilization Research, Renewable Product Technology Research Unit, 1815 N. University Street, Peoria, IL 61604, United States of America
| | - David L. Compton
- USDA, Agricultural Research Service, National Center of Agricultural Utilization Research, Renewable Product Technology Research Unit, 1815 N. University Street, Peoria, IL 61604, United States of America
| | - Christopher D. Skory
- USDA, Agricultural Research Service, National Center of Agricultural Utilization Research, Renewable Product Technology Research Unit, 1815 N. University Street, Peoria, IL 61604, United States of America
| | - Michael Appell
- Mycotoxin Prevention and Applied Microbiology Research, 1815 N. University Street, Peoria, IL 61604, United States of America
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Cui Y, Dong S, Qu X. New progress in the identifying regulatory factors of exopolysaccharide synthesis in lactic acid bacteria. World J Microbiol Biotechnol 2023; 39:301. [PMID: 37688654 DOI: 10.1007/s11274-023-03756-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Accepted: 09/06/2023] [Indexed: 09/11/2023]
Abstract
The exopolysaccharides (EPSs) of lactic acid bacteria (LAB) have presented various bioactivities and beneficial characteristics, rendering their vast commercial value and attracting a broad interest of researchers. The diversity of EPS structures contributes to the changes of EPS functions. However, the low yield of EPS of LAB has severely limited these biopolymers' comprehensive studies and applications in different areas, such as functional food, health and medicine fields. The clarification of biosynthesis mechanism of EPS will accelerate the synthesis and reconstruction of EPS. In recent years, with the development of new genetic manipulation techniques, there has been significant progress in the EPS biosynthesis mechanisms in LAB. In this review, the structure of LAB-derived EPSs, the EPS biosynthesis basic pathways in LAB, the EPS biosynthetic gene cluster, and the regulation mechanism of EPS biosynthesis will be summarized. It will focus on the latest progress in EPS biosynthesis regulation of LAB and provide prospects for future related developments.
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Affiliation(s)
- Yanhua Cui
- Department of Food Nutrition and Health, School of Medicine and Health, Harbin Institute of Technology, Harbin, 150001, China.
| | - Shiyuan Dong
- Department of Food Nutrition and Health, School of Medicine and Health, Harbin Institute of Technology, Harbin, 150001, China
| | - Xiaojun Qu
- Institute of Microbiology, Heilongjiang Academy of Sciences, Harbin, 150010, China
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5
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Vallejo-García LC, Sánchez-Olmos MDC, Gutiérrez-Ríos RM, López Munguía A. Glycosyltransferases Expression Changes in Leuconostoc mesenteroides subsp. mesenteroides ATCC 8293 Grown on Different Carbon Sources. Foods 2023; 12:foods12091893. [PMID: 37174431 PMCID: PMC10177778 DOI: 10.3390/foods12091893] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2023] [Revised: 04/26/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Leuconostoc mesenteroides strains are common contributors in fermented foods producing a wide variety of polysaccharides from sucrose through glycosyltransferases (GTFs). These polymers have been proposed as protective barriers against acidity, dehydration, heat, and oxidative stress. Despite its presence in many traditional fermented products and their association with food functional properties, regulation of GTFs expression in Ln. mesenteroides is still poorly understood. The strain Ln. mesenteroides ATCC 8293 contains three glucansucrases genes not found in operons, and three fructansucrases genes arranged in two operons, levLX and levC-scrB, a Glycoside-hydrolase. We described the first differential gene expression analysis of this strain when cultivated in different carbon sources. We observed that while GTFs are expressed in the presence of most sugars, they are down-regulated in xylose. We ruled out the regulatory effect of CcpA over GTFs and did not find regulatory elements with a direct effect on glucansucrases in the condition assayed. Our findings suggest that only operon levLX is repressed in xylose by LexA and that both fructansucrases operons can be regulated by the VicK/VicR system and PerR. It is essential to further explore the effect of environmental conditions in Ln. mesenteroides bacteria to better understand GTFs regulation and polymer function.
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Affiliation(s)
- Luz Cristina Vallejo-García
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, UNAM, Av. Universidad 2001, Col. Chamilpa, Cuernavaca 62210, Morelos, Mexico
| | - María Del Carmen Sánchez-Olmos
- Departamento de Microbiología Molecular, Instituto de Biotecnología, UNAM, Av. Universidad 2001, Col. Chamilpa, Cuernavaca 62210, Morelos, Mexico
| | - Rosa María Gutiérrez-Ríos
- Departamento de Microbiología Molecular, Instituto de Biotecnología, UNAM, Av. Universidad 2001, Col. Chamilpa, Cuernavaca 62210, Morelos, Mexico
| | - Agustín López Munguía
- Departamento de Ingeniería Celular y Biocatálisis, Instituto de Biotecnología, UNAM, Av. Universidad 2001, Col. Chamilpa, Cuernavaca 62210, Morelos, Mexico
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6
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Ikegaya M, Moriya T, Adachi N, Kawasaki M, Park EY, Miyazaki T. Structural basis of the strict specificity of a bacterial GH31 α-1,3-glucosidase for nigerooligosaccharides. J Biol Chem 2022; 298:101827. [PMID: 35293315 PMCID: PMC9061262 DOI: 10.1016/j.jbc.2022.101827] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 03/02/2022] [Accepted: 03/02/2022] [Indexed: 11/26/2022] Open
Abstract
Carbohydrate-active enzymes are involved in the degradation, biosynthesis, and modification of carbohydrates and vary with the diversity of carbohydrates. The glycoside hydrolase (GH) family 31 is one of the most diverse families of carbohydrate-active enzymes, containing various enzymes that act on α-glycosides. However, the function of some GH31 groups remains unknown, as their enzymatic activity is difficult to estimate due to the low amino acid sequence similarity between characterized and uncharacterized members. Here, we performed a phylogenetic analysis and discovered a protein cluster (GH31_u1) sharing low sequence similarity with the reported GH31 enzymes. Within this cluster, we showed that a GH31_u1 protein from Lactococcus lactis (LlGH31_u1) and its fungal homolog demonstrated hydrolytic activities against nigerose [α-D-Glcp-(1→3)-D-Glc]. The kcat/Km values of LlGH31_u1 against kojibiose and maltose were 13% and 2.1% of that against nigerose, indicating that LlGH31_u1 has a higher specificity to the α-1,3 linkage of nigerose than other characterized GH31 enzymes, including eukaryotic enzymes. Furthermore, the three-dimensional structures of LlGH31_u1 determined using X-ray crystallography and cryogenic electron microscopy revealed that LlGH31_u1 forms a hexamer and has a C-terminal domain comprising four α-helices, suggesting that it contributes to hexamerization. Finally, crystal structures in complex with nigerooligosaccharides and kojibiose along with mutational analysis revealed the active site residues involved in substrate recognition in this enzyme. This study reports the first structure of a bacterial GH31 α-1,3-glucosidase and provides new insight into the substrate specificity of GH31 enzymes and the physiological functions of bacterial and fungal GH31_u1 members.
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Affiliation(s)
- Marina Ikegaya
- Department of Bioscience, Graduate School of Science and Technology, Shizuoka University, Shizuoka, Japan
| | - Toshio Moriya
- Structural Biology Research Center, Institute of Materials Structure Science, High Energy Accelerator Research Organization (KEK), Tsukuba, Ibaraki, Japan
| | - Naruhiko Adachi
- Structural Biology Research Center, Institute of Materials Structure Science, High Energy Accelerator Research Organization (KEK), Tsukuba, Ibaraki, Japan
| | - Masato Kawasaki
- Structural Biology Research Center, Institute of Materials Structure Science, High Energy Accelerator Research Organization (KEK), Tsukuba, Ibaraki, Japan; Department of Materials Structure Science, School of High Energy Accelerator Science, The Graduate University of Advanced Studies (Soken-dai), Tsukuba, Ibaraki, Japan
| | - Enoch Y Park
- Department of Bioscience, Graduate School of Science and Technology, Shizuoka University, Shizuoka, Japan; Research Institute of Green Science and Technology, Shizuoka University, Shizuoka, Japan
| | - Takatsugu Miyazaki
- Department of Bioscience, Graduate School of Science and Technology, Shizuoka University, Shizuoka, Japan; Research Institute of Green Science and Technology, Shizuoka University, Shizuoka, Japan.
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The C-Terminal Domain of Liquorilactobacillus nagelii Dextransucrase Mediates the Production of Larger Dextrans Compared to Liquorilactobacillus hordei. Gels 2022; 8:gels8030171. [PMID: 35323284 PMCID: PMC8954249 DOI: 10.3390/gels8030171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 03/04/2022] [Accepted: 03/08/2022] [Indexed: 02/05/2023] Open
Abstract
Dextransucrases released by certain lactic acid bacteria form glucose polymers with predominantly α-1,6-linkages and may be exploited biotechnologically for the tailored production of polysaccharides with application potential. Despite releasing two closely related dextransucrases, previous studies showed that water kefir borne Liquorilactobacillus (L.) hordei TMW 1.1822 and L. nagelii TMW 1.1827 produce different amounts of polysaccharides with distinct particle sizes (molecular weight and radius of gyration) and molecular architectures. To investigate where these differences originate and thus to provide deeper insights into the functionally diverse nature of polysaccharide formation during water kefir fermentation, we constructed two variants of the L. nagelii dextransucrase—a full-length enzyme and a truncated variant, devoid of a C-terminal glucan-binding domain that reflects the domain architecture of the L. hordei dextransucrase—and applied them at various enzyme concentrations to form dextran over 24 h. The full-length enzyme exhibited a high activity, forming constant amounts of dextran until a four-fold dilution, whereas the truncated variant showed a gradual decrease in activity and dextran formation at an increasing dilution. The application of the full-length enzyme resulted in higher average particle sizes compared to the truncated variant. However, the dilution of the enzyme extracts also led to a slight increase in the average particle size in both enzymes. Neither the domain architecture nor the enzyme concentration had an impact on the structural architecture of the dextrans. The presented results thus suggest that the comparatively higher processivity of the L. nagelii dextransucrase is predominantly caused by the additional C-terminal glucan-binding domain, which is absent in the L. hordei dextransucrase. The average particle size may be influenced, to some extent, by the applied reaction conditions, whereas the structural architecture of the dextrans is most likely caused by differences in the amino acid sequence of the catalytic domain.
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8
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Wu J, Han X, Ye M, Li Y, Wang X, Zhong Q. Exopolysaccharides synthesized by lactic acid bacteria: biosynthesis pathway, structure-function relationship, structural modification and applicability. Crit Rev Food Sci Nutr 2022; 63:7043-7064. [PMID: 35213280 DOI: 10.1080/10408398.2022.2043822] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Probiotics and their fermentation products are increasingly been focused on due to their health-boosting effects. Exopolysaccharides (EPS) synthetized by lactic acid bacteria (LAB) are widely applied as texture modifiers in dairy, meat and bakery products owning to their improved properties. Moreover, LAB-derived EPS have been confirmed to possess diverse physiological bioactivities including antioxidant, anti-biofilm, antiviral, immune-regulatory or antitumor. However, the low production and high acquisition cost hinder their development. Even though LAB-derived EPS have been extensively studied for their production-improving, there are only few reports on the systematic elucidation and summary of the relationship among biosynthesis pathway, strain selection, production parameter, structure-function relationship. Therefore, a detailed summary on biosynthesis pathway, production parameter and structure-function relationship of LAB-derived EPS is provided in this review, the structural modifications together with the current and potential applications are also discussed in this paper.
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Affiliation(s)
- Jinsong Wu
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
- Department of Science, Henan University of Animal Husbandry and Economy, Henan, Zhengzhou, China
| | - Xiangpeng Han
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Meizhi Ye
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yao Li
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Xi Wang
- Department of Science, Henan University of Animal Husbandry and Economy, Henan, Zhengzhou, China
| | - Qingping Zhong
- Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, China
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9
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Jurášková D, Ribeiro SC, Silva CCG. Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties. Foods 2022; 11:156. [PMID: 35053888 PMCID: PMC8774684 DOI: 10.3390/foods11020156] [Citation(s) in RCA: 60] [Impact Index Per Article: 30.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/02/2022] [Accepted: 01/04/2022] [Indexed: 12/13/2022] Open
Abstract
The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.
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Affiliation(s)
| | | | - Celia C. G. Silva
- Institute of Agricultural and Environmental Research and Technology (IITAA), University of the Azores, 9700-042 Angra do Heroísmo, Azores, Portugal; (D.J.); (S.C.R.)
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10
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Li X, Meng X, de Leeuw TC, Te Poele EM, Pijning T, Dijkhuizen L, Liu W. Enzymatic glucosylation of polyphenols using glucansucrases and branching sucrases of glycoside hydrolase family 70. Crit Rev Food Sci Nutr 2021:1-21. [PMID: 34907830 DOI: 10.1080/10408398.2021.2016598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Polyphenols exhibit various beneficial biological activities and represent very promising candidates as active compounds for food industry. However, the low solubility, poor stability and low bioavailability of polyphenols have severely limited their industrial applications. Enzymatic glycosylation is an effective way to improve the physicochemical properties of polyphenols. As efficient transglucosidases, glycoside hydrolase family 70 (GH70) glucansucrases naturally catalyze the synthesis of polysaccharides and oligosaccharides from sucrose. Notably, GH70 glucansucrases show broad acceptor substrate promiscuity and catalyze the glucosylation of a wide range of non-carbohydrate hydroxyl group-containing molecules, including benzenediol, phenolic acids, flavonoids and steviol glycosides. Branching sucrase enzymes, a newly established subfamily of GH70, are shown to possess a broader acceptor substrate binding pocket that acts efficiently for glucosylation of larger size polyphenols such as flavonoids. Here we present a comprehensive review of glucosylation of polyphenols using GH70 glucansucrase and branching sucrases. Their catalytic efficiency, the regioselectivity of glucosylation and the structure of generated products are described for these reactions. Moreover, enzyme engineering is effective for improving their catalytic efficiency and product specificity. The combined information provides novel insights on the glucosylation of polyphenols by GH70 glucansucrases and branching sucrases, and may promote their applications.
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Affiliation(s)
- Xiaodan Li
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, People's Republic of China
| | - Xiangfeng Meng
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, People's Republic of China
| | | | | | - Tjaard Pijning
- Biomolecular X-ray Crystallography, University of Groningen, Groningen, The Netherlands
| | | | - Weifeng Liu
- State Key Laboratory of Microbial Technology, Shandong University, Qingdao, People's Republic of China
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11
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İspirli H, Bowman MJ, Skory CD, Dertli E. Synthesis and characterization of cellobiose-derived oligosaccharides with Bifidogenic activity by glucansucrase E81. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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12
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Chen Z, Ni D, Cheng M, Zhu Y, Mu W. Comparative study of physicochemical properties of dextran and reuteran synthesised by two glucansucrases that are highly similar in amino acid sequence. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15352] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ziwei Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu 214122 China
| | - Dawei Ni
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu 214122 China
| | - Mei Cheng
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu 214122 China
| | - Yingying Zhu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu 214122 China
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi, Jiangsu 214122 China
- International Joint Laboratory on Food Safety Jiangnan University Wuxi, Jiangsu 214122 China
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Boddapati S, Gummadi SN. A comprehensive review on mutan (a mixed linkage of α-1-3 and α-1-6 glucans) from bacterial sources. Biotechnol Genet Eng Rev 2021; 37:208-237. [PMID: 34816783 DOI: 10.1080/02648725.2021.2003072] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Mutan is an extracellular sticky polymer having α-1-3 and α-1-6 glycosidic linkages with a large diversity in molecular weights and structures depending on the source. These compounds are reported to be highly thermostable and also have potential physiochemical and biological applications. The main aim of this review is to provide an overview of glucosyltransferases and their role in mutan synthesis. The production strategies and structural properties of bacterial mutans are discussed with a goal to improve production efficiency. The physicochemical features, chemical modifications, potential industrial applications and future prospects are also discussed. According to data, mutan and its derivatives will play a larger role in medicinal sectors and as thermoplastics in the near future.Abbreviations: ABTS: 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid; BHI: Brain heart infusion broth; 13C (HSQC) NMR: Heteronuclear Single Quantum Coherence NMR; CBMs: Carbohydrate binding modules; DPPH: 2,2-diphenyl-1-picrylhydrazyl; FTIR: Fourier-transform infrared spectroscopy; GC-MS: Gas chromatography-mass spectrometry; GPC: Gel permeation chromatography; Gtfs: Glucosyltransferases; 1H (DQF-COSY): Double-quantum filtered correlation spectroscopy; HPAEC-PAD: High-performance anion exchange chromatography with pulsed amperometric detection; HPLC: High performance liquid chromatography; HPSEC-RI: High-performance size exclusive chromatography coupled with refractive index; HPSEC-MALLS: High-performance size exclusive chromatography with multi-angle laser light scattering detection; MALDI-TOF: Matrix-Assisted Laser Desorption/Ionization-Time of Flight mass spectrometry; Mw: Weight-average molecular weight; MWD: Molecular weight distribution; NMR: Nuclear magnetic resonance spectroscopy; TEM: Transmission electron microscopy; THB: Todd Hewitt Broth; TTY: Tryticase tryptose yeast extract broth.
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Affiliation(s)
- Sirisha Boddapati
- Applied and Industrial Microbiology Laboratory, Department of Biotechnology, Bjm School of Biosciences, Indian Institute of Technology-Madras, Chennai, India
| | - Sathyanaryana N Gummadi
- Applied and Industrial Microbiology Laboratory, Department of Biotechnology, Bjm School of Biosciences, Indian Institute of Technology-Madras, Chennai, India
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14
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Production and characterization of insoluble α-1,3-linked glucan and soluble α-1,6-linked dextran from Leuconostoc pseudomesenteroides G29. Chin J Chem Eng 2021. [DOI: 10.1016/j.cjche.2021.06.020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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15
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İspirli H, Bowman MJ, Skory CD, Dertli E. Synthesis and characterization of Bifidogenic raffinose-derived oligosaccharides via acceptor reactions of glucansucrase E81. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111525] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Acin-Albiac M, Filannino P, Coda R, Rizzello CG, Gobbetti M, Di Cagno R. How water-soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain. Microb Biotechnol 2021; 15:915-930. [PMID: 34132488 PMCID: PMC8913874 DOI: 10.1111/1751-7915.13846] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 04/20/2021] [Accepted: 05/12/2021] [Indexed: 11/30/2022] Open
Abstract
We proposed a novel phenomic approach to track the effect of short-term exposures of Lactiplantibacillus plantarum and Leuconostoc pseudomesenteroides to environmental pressure induced by brewers' spent grain (BSG)-derived saccharides. Water-soluble BSG-based medium (WS-BSG) was chosen as model system. The environmental pressure exerted by WS-BSG shifted the phenotypes of bacteria in species- and strains-dependent way. The metabolic drift was growth phase-dependent and likely underlay the diauxic profile of organic acids production by bacteria in response to the low availability of energy sources. Among pentosans, metabolism of arabinose was preferred by L. plantarum and xylose by Leuc. pseudomesenteroides as confirmed by the overexpression of related genes. Bayesian variance analysis showed that phenotype switching towards galactose metabolism suffered the greatest fluctuation in L. plantarum. All lactic acid bacteria strains utilized more intensively sucrose and its plant-derived isomers. Sucrose-6-phosphate activity in Leuc. pseudomesenteroides likely mediated the increased consumption of raffinose. The increased levels of some phenolic compounds suggested the involvement of 6-phospho-β-glucosidases in β-glucosides degradation. Expression of genes encoding β-glucoside/cellobiose-specific EII complexes and phenotyping highlighted an increased metabolism for cellobiose. Our reconstructed metabolic network will improve the understanding of how lactic acid bacteria may transform BSG into suitable food ingredients.
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Affiliation(s)
- Marta Acin-Albiac
- Faculty of Science and Technology, Free University of Bolzano, Bolzano, 39100, Italy
| | - Pasquale Filannino
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, 70126, Italy
| | - Rossana Coda
- Department of Food and Nutrition, Helsinki Institute of Sustainability Science, University of Helsinki, Helsinki, 00100, Finland
| | | | - Marco Gobbetti
- Faculty of Science and Technology, Free University of Bolzano, Bolzano, 39100, Italy
| | - Raffaella Di Cagno
- Faculty of Science and Technology, Free University of Bolzano, Bolzano, 39100, Italy
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17
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Chen Z, Ni D, Zhang W, Stressler T, Mu W. Lactic acid bacteria-derived α-glucans: From enzymatic synthesis to miscellaneous applications. Biotechnol Adv 2021; 47:107708. [PMID: 33549610 DOI: 10.1016/j.biotechadv.2021.107708] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 12/21/2020] [Accepted: 01/29/2021] [Indexed: 10/22/2022]
Abstract
Lactic acid bacteria (LAB) are capable of producing a variety of exopolysaccharide α-glucans, such as dextran, mutan, reuteran, and alternan. Their structural diversity allows LAB-derived α-glucans to hold vast commercial value and application potential in the food, cosmetic, medical, and biotechnology fields, garnering much attention in recent years. Glycoside Hydrolase 70 family (GH70) enzymes are efficient tools for the biosynthesis of α-glucans with various sizes, linkage compositions, and degrees of branching, using renewable and low-cost sucrose and starch as substrates. To date, plenty of various LAB-derived GH70 glucansucrases (especially dextransucrase) have been biochemically characterized to synthesize α-glucans from sucrose with a variety of structural organizations. This review mainly aimed at the biotechnological synthesis of α-glucans using GH70 family enzymes and their diverse (potential) applications. The purification, structural analysis and physicochemical properties of α-glucan polysaccharides were reviewed in detail. Synchronously, some new insights and future perspectives of LAB-derived α-glucans enzymatic synthesis and applications were also discussed. To expand the range of applications, the physicochemical properties and bioactivities of LAB-derived α-glucans, other than dextran, should be further explored. Additionally, screening novel GH70 subfamily starch-acting enzymes is conducive to expanding the repertoire of α-glucans.
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Affiliation(s)
- Ziwei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Dawei Ni
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Wenli Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Timo Stressler
- Independend Researcher, 64546 Mörfelden-Walldorf, Germany
| | - Wanmeng Mu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.
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18
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Role of Lactic Acid Bacteria Phospho-β-Glucosidases during the Fermentation of Cereal by-Products. Foods 2021; 10:foods10010097. [PMID: 33466465 PMCID: PMC7830935 DOI: 10.3390/foods10010097] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2020] [Revised: 12/22/2020] [Accepted: 12/29/2020] [Indexed: 02/07/2023] Open
Abstract
Bioprocessing using lactic acid bacteria (LAB) is a powerful means to exploit plant-derived by-products as a food ingredient. LAB have the capability to metabolize a large variety of carbohydrates, but such metabolism only relies on few metabolic routes, conferring on them a high fermentation potential. One example of these pathways is that involving phospho-β-glucosidase genes, which are present in high redundancy within LAB genomes. This enzymatic activity undertakes an ambivalent role during fermentation of plant-based foods related to the release of a wide range of phenolic compounds, from their β-D-glycosylated precursors and the degradation of β-glucopyranosyl derived carbohydrates. We proposed a novel phenomic approach to characterize the metabolism drift of Lactiplantibacillus plantarum and Leuconostoc pseudomesenteroides caused by a lignocellulosic by-product, such as the brewers’ spent grain (BSG), in contrast to Rich De Man, Rogosa and Sharpe (MRS) broth. We observed an increased metabolic activity for gentiobiose, cellobiose and β-glucoside conjugates of phenolic compounds during BSG fermentation. Gene expression analysis confirmed the importance of cellobiose metabolism while a release of lignin-derived aglycones was found during BSG fermentation. We provided a comprehensive view of the important role exerted by LAB 6-phospho-β-glucosidases as well the major metabolic routes undertaken during plant-based fermentations. Further challenges will consider a controlled characterization of pbg gene expression correlated to the metabolism of β-glucosides with different aglycone moieties.
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19
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Li X, Wang X, Meng X, Dijkhuizen L, Liu W. Structures, physico-chemical properties, production and (potential) applications of sucrose-derived α-d-glucans synthesized by glucansucrases. Carbohydr Polym 2020; 249:116818. [DOI: 10.1016/j.carbpol.2020.116818] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2020] [Revised: 07/20/2020] [Accepted: 07/23/2020] [Indexed: 10/23/2022]
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20
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Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits. FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6040115] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Abstract
Microbial polysaccharides have interesting and attractive characteristics for the food industry, especially when produced by food grade bacteria. Polysaccharides produced by lactic acid bacteria (LAB) during fermentation are extracellular macromolecules of either homo or hetero polysaccharidic nature, and can be classified according to their chemical composition and structure. The most prominent exopolysaccharide (EPS) producing lactic acid bacteria are Lactobacillus, Leuconostoc, Weissella, Lactococcus, Streptococcus, Pediococcus and Bifidobacterium sp. The EPS biosynthesis and regulation pathways are under the dependence of numerous factors as producing-species or strain, nutrient availability, and environmental conditions, resulting in varied carbohydrate compositions and beneficial properties. The interest is growing for fruits and vegetables fermented products, as new functional foods, and the present review is focused on exploring the EPS that could derive from lactic fermented fruit and vegetables. The chemical composition, biosynthetic pathways of EPS and their regulation mode is reported. The consequences of EPS on food quality, especially texture, are explored in relation to producing species. Attention is given to the scientific investigations on health benefits attributed to EPS such as prebiotic, antioxidant, anti-inflammatory and cholesterol lowering activities.
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21
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Du R, Zhou Z, Han Y. Functional Identification of the Dextransucrase Gene of Leuconostoc mesenteroides DRP105. Int J Mol Sci 2020; 21:ijms21186596. [PMID: 32916950 PMCID: PMC7555554 DOI: 10.3390/ijms21186596] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 09/04/2020] [Accepted: 09/06/2020] [Indexed: 11/22/2022] Open
Abstract
Leuconostoc mesenteroides DRP105 isolated from Chinese sauerkraut juice is an intensive producer of dextran. We report the complete genome sequence of Leu. mesenteroides DRP105. This strain contains a dextransucrase gene (dsr) involved in the production of dextran, possibly composed of glucose monomers. To explore the dextran synthesis mechanism of Leu. mesenteroides DRP105, we constructed a dsr-deficient strain derived from Leu. mesenteroides DRP105 using the Cre-loxP recombination system. The secondary structure prediction results showed that Leu. mesenteroides DRP105 dextransucrase (Dsr) was coded by dsr and contained 17.07% α-helices, 29.55% β-sheets, 10.18% β-turns, and 43.20% random coils. We also analyzed the dextran yield, monosaccharide change, organic acid, and amino-acid content of Leu. mesenteroides DRP105 and Leu. mesenteroides DRP105−Δdsr. The result showed that the lack of dsr changed the Leu. mesenteroides DRP105 sugar metabolism pathway, which in turn affected the production of metabolites.
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Affiliation(s)
| | | | - Ye Han
- Correspondence: ; Tel.: + 86-139-2020-9057
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22
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Lactobacillus exopolysaccharides: New perspectives on engineering strategies, physiochemical functions, and immunomodulatory effects on host health. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.06.003] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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23
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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.
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24
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Evans KO, Skory C, Compton DL, Cormier R, Côté GL, Kim S, Appell M. Development and Physical Characterization of α-Glucan Nanoparticles. Molecules 2020; 25:E3807. [PMID: 32825708 PMCID: PMC7503850 DOI: 10.3390/molecules25173807] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/18/2020] [Accepted: 08/19/2020] [Indexed: 11/18/2022] Open
Abstract
α-Glucans that were enzymatically synthesized from sucrose using glucansucrase cloned from Leuconostoc mesenteroides NRRL B-1118 were found to have a glass transition temperature of approximately 80 °C. Using high-pressure homogenization (~70 MPa), the α-glucans were converted into nanoparticles of ~120 nm in diameter with a surface potential of ~-3 mV. Fluorescence measurements using 1,6-diphenyl-1,3,5-hexatriene (DPH) indicate that the α-glucan nanoparticles have a hydrophobic core that remains intact from 10 to 85 °C. α-Glucan nanoparticles were found to be stable for over 220 days and able to form at three pH levels. Accelerated exposure measurements demonstrated that the α-glucan nanoparticles can endure exposure to elevated temperatures up to 60 °C for 6 h intervals.
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Affiliation(s)
- Kervin O. Evans
- Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N, University Street, Peoria, IL 61604, USA; (C.S.); (D.L.C.); (R.C.); (G.L.C.)
| | - Christopher Skory
- Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N, University Street, Peoria, IL 61604, USA; (C.S.); (D.L.C.); (R.C.); (G.L.C.)
| | - David L. Compton
- Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N, University Street, Peoria, IL 61604, USA; (C.S.); (D.L.C.); (R.C.); (G.L.C.)
| | - Ryan Cormier
- Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N, University Street, Peoria, IL 61604, USA; (C.S.); (D.L.C.); (R.C.); (G.L.C.)
| | - Gregory L. Côté
- Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N, University Street, Peoria, IL 61604, USA; (C.S.); (D.L.C.); (R.C.); (G.L.C.)
| | - Sanghoon Kim
- Plant Polymer Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N. University Street, Peoria, IL 61604, USA;
| | - Michael Appell
- Mycotoxin Prevention and Applied Microbiology Research Unit, National Center for Agricultural Utilization Research, USDA, 1815 N. University Street, Peoria, IL 61604, USA;
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25
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Wangpaiboon K, Waiyaseesang N, Panpetch P, Charoenwongpaiboon T, Nepogodiev SA, Ekgasit S, Field RA, Pichayangkura R. Characterisation of insoluble α-1,3-/α-1,6 mixed linkage glucan produced in addition to soluble α-1,6-linked dextran by glucansucrase (DEX-N) from Leuconostoc citreum ABK-1. Int J Biol Macromol 2020; 152:473-482. [PMID: 32097735 DOI: 10.1016/j.ijbiomac.2020.02.247] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 02/20/2020] [Accepted: 02/22/2020] [Indexed: 12/30/2022]
Abstract
Glucansucrases catalyse the formation of glucans from sucrose. The glucansucrase-encoding gene from Leuconostoc citreum ABK-1, dex-N, was successfully cloned and expressed in E. coli BL21 Star (DE3). DEX-N produces 2 types of glucans: soluble (S-dextran) and insoluble (I-glucan) glucans. The S-dextran was determined to be ca. 10 kDa in size and contained >90% α-1,6 linkages; along with its water solubility, this is similar to commercial dextran. On the other hand, I-glucan was water-insoluble, harbouring a block-wise pattern of α-1,3 and α-1,6 linkages in its structure. Notably, the FTIR and powder X-ray diffraction pattern of I-glucan exhibited a combination of features found in α-1,6-linked dextran and α-1,3-linked mutan. Although both I-glucan and mutan are insoluble glucans, their physical characteristics are notably dissimilar.
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Affiliation(s)
- Karan Wangpaiboon
- Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Nisachon Waiyaseesang
- Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Pawinee Panpetch
- Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | | | - Sergey A Nepogodiev
- Department of Biological Chemistry, John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK
| | - Sanong Ekgasit
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand
| | - Robert A Field
- Department of Biological Chemistry, John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK; Department of Chemistry and Manchester Institute of Biotechnology, The University of Manchester, 131 Princess Street, Manchester M1 7DN, UK
| | - Rath Pichayangkura
- Department of Biochemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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26
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Laureys D, Aerts M, Vandamme P, De Vuyst L. The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation. Front Microbiol 2019; 10:2876. [PMID: 31921054 PMCID: PMC6923659 DOI: 10.3389/fmicb.2019.02876] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Accepted: 11/28/2019] [Indexed: 12/15/2022] Open
Abstract
Eight water kefir fermentation series differing in buffer capacity and calcium concentration of the water used for fermentation were studied during eight backslopping steps. High buffer capacities resulted in high pH values and high calcium concentrations resulted in low pH values at the end of each backslopping step. When the water buffer capacity and/or calcium concentration were below certain minima, the water kefir grain growth decreased gradually over multiple backsloppings. High water buffer capacities resulted in high concentrations of residual total carbohydrate concentrations and low metabolite concentrations. Further, high water buffer capacities resulted in high ratios of lactic acid bacteria to yeasts, which was reflected in high molar ratios of the concentrations of lactic acid to ethanol and acetic acid to ethanol. The most prevalent microorganisms of the water kefir grain inoculum and grains of all fermentation series at the end of the eighth backslopping step were Lactobacillus hilgardii, Lactobacillus nagelii, Lactobacillus paracasei, Bifidobacterium aquikefiri, Saccharomyces cerevisiae, and Dekkera bruxellensis. These microbial communities were influenced by the water buffer capacity and had an impact on the substrate consumption and metabolite production during water kefir fermentation.
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Affiliation(s)
- David Laureys
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Maarten Aerts
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Peter Vandamme
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Faculty of Sciences, Ghent University, Ghent, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
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27
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Chen Z, Tian Y, Zhang W, Guang C, Meng X, Mu W. Novel Dextransucrase Gtf-DSM, Highly Similar in Sequence to Reuteransucrase GtfO, Displays Unique Product Specificity. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:12806-12815. [PMID: 31650841 DOI: 10.1021/acs.jafc.9b04252] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Lactic acid bacteria are known to produce extracellular polysaccharides such as α-glucan, levan, and inulin, which are promising for applications in food systems because of their prebiotic properties. In this work, a novel glucansucrase (GS) Gtf-DSM from Lactobacillus ingluviei DSM 14792 was recombinantly expressed and biochemically characterized as a dextransucrase capable of producing a dextran polysaccharide with four types of linkages, including 69% (α1 → 6), 24% (α1 → 3), 6% (α1 → 4), and 1% (α1 → 2). Intriguingly, the dextransucrase Gtf-DSM had a sequence identity of 99.3% with the reuteransucrase GtfO producing a reuteran with 21% (α1 → 6) and 79% (α1 → 4) linkages. Thus, the dextransucrase Gtf-DSM is a unique target for understanding the linkage specificity of GSs and the investigation of site-directed mutagenesis using Gtf-DSM and GtfO as templates is underway.
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Affiliation(s)
| | | | | | | | - Xiangfeng Meng
- State Key Laboratory of Microbial Technology , Shandong University , Qingdao , Shandong 266237 , China
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28
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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.
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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
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29
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İspirli H, Yüzer MO, Skory C, Colquhoun IJ, Sağdıç O, Dertli E. Characterization of a glucansucrase from Lactobacillus reuteri E81 and production of malto-oligosaccharides. BIOCATAL BIOTRANSFOR 2019. [DOI: 10.1080/10242422.2019.1593969] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Hümeyra İspirli
- Department of Food Engineering, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, Istanbul, Turkey
| | - Mustafa Onur Yüzer
- Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey
| | - Christopher Skory
- Department of Agriculture, Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research Agricultural Research Service, Peoria, IL, USA
| | - Ian J. Colquhoun
- Analytical Sciences Unit, Quadram Institute Bioscience, Norwich, UK
| | - Osman Sağdıç
- Department of Food Engineering, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, Istanbul, Turkey
| | - Enes Dertli
- Department of Food Engineering, Faculty of Engineering, Bayburt University, Bayburt, Turkey
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30
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Zhou Y, Cui Y, Qu X. Exopolysaccharides of lactic acid bacteria: Structure, bioactivity and associations: A review. Carbohydr Polym 2019; 207:317-332. [DOI: 10.1016/j.carbpol.2018.11.093] [Citation(s) in RCA: 137] [Impact Index Per Article: 27.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 11/28/2018] [Accepted: 11/28/2018] [Indexed: 01/05/2023]
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31
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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.
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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.
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Gangoiti J, Corwin SF, Lamothe LM, Vafiadi C, Hamaker BR, Dijkhuizen L. Synthesis of novel α-glucans with potential health benefits through controlled glucose release in the human gastrointestinal tract. Crit Rev Food Sci Nutr 2018; 60:123-146. [PMID: 30525940 DOI: 10.1080/10408398.2018.1516621] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
The glycemic carbohydrates we consume are currently viewed in an unfavorable light in both the consumer and medical research worlds. In significant part, these carbohydrates, mainly starch and sucrose, are looked upon negatively due to their rapid and abrupt glucose delivery to the body which causes a high glycemic response. However, dietary carbohydrates which are digested and release glucose in a slow manner are recognized as providing health benefits. Slow digestion of glycemic carbohydrates can be caused by several factors, including food matrix effect which impedes α-amylase access to substrate, or partial inhibition by plant secondary metabolites such as phenolic compounds. Differences in digestion rate of these carbohydrates may also be due to their specific structures (e.g. variations in degree of branching and/or glycosidic linkages present). In recent years, much has been learned about the synthesis and digestion kinetics of novel α-glucans (i.e. small oligosaccharides or larger polysaccharides based on glucose units linked in different positions by α-bonds). It is the synthesis and digestion of such structures that is the subject of this review.
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Affiliation(s)
- Joana Gangoiti
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
| | - Sarah F Corwin
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Lisa M Lamothe
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne, Switzerland
| | | | - Bruce R Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Lubbert Dijkhuizen
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Groningen, The Netherlands
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An α-1,6-and α-1,3-linked glucan produced by Leuconostoc citreum ABK-1 alternansucrase with nanoparticle and film-forming properties. Sci Rep 2018; 8:8340. [PMID: 29844508 PMCID: PMC5974361 DOI: 10.1038/s41598-018-26721-w] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Accepted: 05/16/2018] [Indexed: 01/14/2023] Open
Abstract
Alternansucrase catalyses the sequential transfer of glucose residues from sucrose onto another sucrose molecule to form a long chain polymer, known as “alternan”. The alternansucrase-encoding gene from Leuconostoc citreum ABK-1 (Lcalt) was successfully cloned and expressed in Escherichia coli. Lcalt encoded LcALT of 2,057 amino acid residues; the enzyme possessed an optimum temperature and pH of 40 °C and 5.0, respectively, and its’ activity was stimulated up to 2.4-fold by the presence of Mn2+. Kinetic studies of LcALT showed a high transglycosylation activity, with Km 32.2 ± 3.2 mM and kcat 290 ± 12 s−1. Alternan generated by LcALT (Lc-alternan) harbours partially alternating α-1,6 and α- 1,3 glycosidic linkages confirmed by NMR spectroscopy, methylation analysis, and partial hydrolysis of Lc-alternan products. In contrast to previously reported alternans, Lc-alternan can undergo self-assembly, forming nanoparticles with an average size of 90 nm in solution. At concentrations above 15% (w/v), Lc-alternan nanoparticles disassemble and form a high viscosity solution, while this polymer forms a transparent film once dried.
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Molecular and Functional Study of a Branching Sucrase-Like Glucansucrase Reveals an Evolutionary Intermediate between Two Subfamilies of the GH70 Enzymes. Appl Environ Microbiol 2018; 84:AEM.02810-17. [PMID: 29453261 DOI: 10.1128/aem.02810-17] [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: 12/19/2017] [Accepted: 01/21/2018] [Indexed: 11/20/2022] Open
Abstract
Glucansucrases (GSs) in glycoside hydrolase family 70 (GH70) catalyze the synthesis of α-glucans from sucrose, a reaction that is widely seen in lactic acid bacteria (LAB). These enzymes have been implicated in many aspects of microbial life. Products of GSs have great commercial value as food supplements and medical materials; therefore, these enzymes have attracted much attention from both science and industry. Certain issues concerning the origin and evolution of GSs are still to be addressed, although an increasing number of GH70 enzymes have been characterized. This study describes a GS enzyme with the appearance of a branching sucrase (BrS). Structural analysis indicated that this GS enzyme produced a type of glucan composed of an α-(1→6) glucosidic backbone and α-(1→4) branches, as well as a considerable amount of α-(1→3) branches, distinguishing it from the GSs identified so far. Moreover, sequence-based analysis of the catalytic core of this enzyme suggested that it might be an evolutionary intermediate between the BrS and GS subgroups. These results provide an evolutionary link between these subgroups of GH70 enzymes and shed new light on the origination of GSs.IMPORTANCE GH70 GSs catalyze the synthesis of α-glucans from sucrose, a reaction that is widely seen in LAB. Products of these enzymes have great commercial value as food supplements and medical materials. Moreover, these enzymes have attracted much attention from scientists because they have potential in tailored synthesis of α-glucans with desired structures and properties. Although more and more GSs have been characterized, the origin and evolution of these enzymes have not been well addressed. This study describes a GS with the appearance of a BrS (i.e., high levels of similarity to BrSs in sequence analysis). Further analysis indicated that this enzyme synthesized a type of insoluble glucan composed of an α-(1→6) glucosidic backbone and many α-(1→4)- and α-(1→3)-linked branches, the linkage composition of which has rarely been reported in the literature. This BrS-like GS enzyme might be an evolutionary intermediate between BrS and GS enzymes.
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Iliev I, Vasileva T, Bivolarski V, Salim A, Morel S, Rabier P, Gabriel V. Optimization of the expression of levansucrase L17 in recombinant E. coli. BIOTECHNOL BIOTEC EQ 2018. [DOI: 10.1080/13102818.2018.1431056] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023] Open
Affiliation(s)
- Ilia Iliev
- Department of Biochemistry and Microbiology, Plovdiv University ‘Paisii Hilendarski’, Plovdiv, Bulgaria
| | - Tonka Vasileva
- Department of Biochemistry and Microbiology, Plovdiv University ‘Paisii Hilendarski’, Plovdiv, Bulgaria
| | - Veselin Bivolarski
- Department of Biochemistry and Microbiology, Plovdiv University ‘Paisii Hilendarski’, Plovdiv, Bulgaria
| | - Ayshe Salim
- Department of Biochemistry and Microbiology, Plovdiv University ‘Paisii Hilendarski’, Plovdiv, Bulgaria
| | - Sandrine Morel
- Laboratory of Engineering of Biological Systems and Processes, Toulouse University, National Institute of Applied Sciences, Toulouse, France
| | - Philippe Rabier
- Laboratory of Food and Environmental Biotechnology (LBAE-EA4565), University Institute of Technology ‘Paul Sabatier’, Auch, France
| | - Valérie Gabriel
- Laboratory of Food and Environmental Biotechnology (LBAE-EA4565), University Institute of Technology ‘Paul Sabatier’, Auch, France
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Gangoiti J, Pijning T, Dijkhuizen L. Biotechnological potential of novel glycoside hydrolase family 70 enzymes synthesizing α-glucans from starch and sucrose. Biotechnol Adv 2017; 36:196-207. [PMID: 29133008 DOI: 10.1016/j.biotechadv.2017.11.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2017] [Revised: 10/24/2017] [Accepted: 11/06/2017] [Indexed: 11/18/2022]
Abstract
Transglucosidases belonging to the glycoside hydrolase (GH) family 70 are promising enzymatic tools for the synthesis of α-glucans with defined structures from renewable sucrose and starch substrates. Depending on the GH70 enzyme specificity, α-glucans with different structures and physicochemical properties are produced, which have found diverse (potential) commercial applications, e.g. in food, health and as biomaterials. Originally, the GH70 family was established only for glucansucrase enzymes of lactic acid bacteria that catalyze the synthesis of α-glucan polymers from sucrose. In recent years, we have identified 3 novel subfamilies of GH70 enzymes (designated GtfB, GtfC and GtfD), inactive on sucrose but converting starch/maltodextrin substrates into novel α-glucans. These novel starch-acting enzymes considerably enlarge the panel of α-glucans that can be produced. They also represent very interesting evolutionary intermediates between sucrose-acting GH70 glucansucrases and starch-acting GH13 α-amylases. Here we provide an overview of the repertoire of GH70 enzymes currently available with focus on these novel starch-acting GH70 enzymes and their biotechnological potential. Moreover, we discuss key developments in the understanding of structure-function relationships of GH70 enzymes in the light of available three-dimensional structures, and the protein engineering strategies that were recently applied to expand their natural product specificities.
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Affiliation(s)
- Joana Gangoiti
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Nijenborgh 7, 9747 AG Groningen, The Netherlands
| | - Tjaard Pijning
- Biophysical Chemistry, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Nijenborgh 7, 9747 AG Groningen, The Netherlands
| | - Lubbert Dijkhuizen
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Nijenborgh 7, 9747 AG Groningen, The Netherlands.
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37
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Xu Y, Coda R, Shi Q, Tuomainen P, Katina K, Tenkanen M. Exopolysaccharides Production during the Fermentation of Soybean and Fava Bean Flours by Leuconostoc mesenteroides DSM 20343. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:2805-2815. [PMID: 28326776 DOI: 10.1021/acs.jafc.6b05495] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Consumption of legumes is highly recommended due to their beneficial properties. Thus, there is a great interest in developing new legume-based products with good texture. In situ produced microbial exopolysaccharides (EPS) are regarded as efficient texture modifiers in the food industry. In this study, soybean and fava bean flours with different levels of added sucrose were fermented by Leuconostoc mesenteroides DSM 20343. After fermentation, a significant increase in viscosity was observed. Sugars, glucans, fructans, mannitol, lactic acid, and acetic acid were quantified to follow the EPS and metabolite production. By treating the fermented doughs selectively with dextranase or levanase, the major role of glucans in viscosity improvement was confirmed. The roles of microbial fructansucrase and endogenous α-galactosidase in degradation of raffinose family oligosaccharides (RFO) were also investigated. This study shows the potential of Ln. mesenteroides DSM 20343 in tailoring viscosity and RFO profiles in soybean and fava bean flours.
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Affiliation(s)
- Yan Xu
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
| | - Rossana Coda
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
| | - Qiao Shi
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
| | - Päivi Tuomainen
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
| | - Kati Katina
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
| | - Maija Tenkanen
- Department of Food and Environmental Sciences, University of Helsinki , P.O. Box 27, FI-00014 Helsinki, Finland
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38
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Côté GL, Skory CD. Isomelezitose formation by glucansucrases. Carbohydr Res 2017; 439:57-60. [PMID: 28110079 DOI: 10.1016/j.carres.2017.01.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Revised: 01/09/2017] [Accepted: 01/09/2017] [Indexed: 02/03/2023]
Abstract
Several glucansucrases were surveyed for their ability to produce isomelezitose, a trisaccharide with the structure α-D-glucopyranosyl (1 → 6) β-D-fructofuranosyl (2 ↔ 1) α-D-glucopyranoside. Nearly all strains tested, with one exception, produced at least trace levels of isomelezitose. Yields were low but significant, ranging from less than 1% to approximately 5% based on sucrose. This trisaccharide may arise in either of two ways: glucopyranosyl transfer to the 6Fru-OH position of sucrose, or to the anomeric OH position of isomaltulose. This study indicates that isomelezitose formation may be a general phenomenon of many glucansucrase reactions.
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Affiliation(s)
- Gregory L Côté
- Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, 1815 North University Street, Peoria, IL 61604, USA.
| | - Christopher D Skory
- Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, 1815 North University Street, Peoria, IL 61604, USA
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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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40
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Meng X, Gangoiti J, Bai Y, Pijning T, Van Leeuwen SS, Dijkhuizen L. Structure-function relationships of family GH70 glucansucrase and 4,6-α-glucanotransferase enzymes, and their evolutionary relationships with family GH13 enzymes. Cell Mol Life Sci 2016; 73:2681-706. [PMID: 27155661 PMCID: PMC4919382 DOI: 10.1007/s00018-016-2245-7] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Accepted: 04/22/2016] [Indexed: 12/13/2022]
Abstract
Lactic acid bacteria (LAB) are known to produce large amounts of α-glucan exopolysaccharides. Family GH70 glucansucrase (GS) enzymes catalyze the synthesis of these α-glucans from sucrose. The elucidation of the crystal structures of representative GS enzymes has advanced our understanding of their reaction mechanism, especially structural features determining their linkage specificity. In addition, with the increase of genome sequencing, more and more GS enzymes are identified and characterized. Together, such knowledge may promote the synthesis of α-glucans with desired structures and properties from sucrose. In the meantime, two new GH70 subfamilies (GTFB- and GTFC-like) have been identified as 4,6-α-glucanotransferases (4,6-α-GTs) that represent novel evolutionary intermediates between the family GH13 and "classical GH70 enzymes". These enzymes are not active on sucrose; instead, they use (α1 → 4) glucans (i.e. malto-oligosaccharides and starch) as substrates to synthesize novel α-glucans by introducing linear chains of (α1 → 6) linkages. All these GH70 enzymes are very interesting biocatalysts and hold strong potential for applications in the food, medicine and cosmetic industries. In this review, we summarize the microbiological distribution and the structure-function relationships of family GH70 enzymes, introduce the two newly identified GH70 subfamilies, and discuss evolutionary relationships between family GH70 and GH13 enzymes.
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Affiliation(s)
- Xiangfeng Meng
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Nijenborgh 7, 9747, AG, Groningen, The Netherlands
| | - Joana Gangoiti
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Nijenborgh 7, 9747, AG, Groningen, The Netherlands
| | - Yuxiang Bai
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Nijenborgh 7, 9747, AG, Groningen, The Netherlands
| | - Tjaard Pijning
- Biophysical Chemistry, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Nijenborgh 7, 9747, AG, Groningen, The Netherlands
| | - Sander S Van Leeuwen
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Nijenborgh 7, 9747, AG, Groningen, The Netherlands
| | - Lubbert Dijkhuizen
- Microbial Physiology, Groningen Biomolecular Sciences and Biotechnology Institute (GBB), University of Groningen, Nijenborgh 7, 9747, AG, Groningen, The Netherlands.
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41
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Effect of a single point mutation on the interaction of glucans with a glucansucrase from Leuconostoc mesenteroides NRRL B-1118. Carbohydr Res 2016; 428:57-61. [PMID: 27131127 DOI: 10.1016/j.carres.2016.04.010] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 03/01/2016] [Accepted: 04/08/2016] [Indexed: 11/22/2022]
Abstract
Our previous work showed that substitution of an amino acid that is coupled with the +2 subsite adjacent to the transition stabilizer of a glucansucrase, which produces a water-insoluble glucan, resulted in significant changes in the structures and yields of the water-insoluble glucans produced. We now describe how these changes affect the ability of the glucansucrase to bind to exogenous glucans, and how these glucans can influence the yield, product structures, and kinetics of the mutant glucansucrases. The activity of the wild-type enzyme, with threonine at position 654, is not significantly activated by added dextran, and the yield of water-insoluble glucan from sucrose is only slightly increased by dextran. Mutant T654Y is not affected at all by the addition of dextran. However, several mutant enzymes exhibit markedly lower yields of glucan relative to the wild type; these lower yields can be partially or completely overcome by the addition of water-soluble dextran. Although evidence indicates that the soluble dextran is incorporated into water-insoluble glucan, the increased yields cannot be accounted for solely by incorporation of the dextran into insoluble product. Furthermore, these DsrI mutants are significantly activated by exogenous glucans. The addition of dextran does not markedly change the KM for sucrose in the mutant enzymes, but does increase the Vmax of the reaction. These effects apparently depend on the presence of unbranched sequences of α1→6-linked D-glucose units in the glucan.
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Zannini E, Waters DM, Coffey A, Arendt EK. Production, properties, and industrial food application of lactic acid bacteria-derived exopolysaccharides. Appl Microbiol Biotechnol 2015; 100:1121-1135. [PMID: 26621802 DOI: 10.1007/s00253-015-7172-2] [Citation(s) in RCA: 217] [Impact Index Per Article: 24.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2015] [Revised: 11/08/2015] [Accepted: 11/11/2015] [Indexed: 11/25/2022]
Abstract
Exopolysaccharides (EPS)-producing lactic acid bacteria (LAB) are industrially important microorganisms in the development of functional food products and are used as starter cultures or coadjutants to develop fermented foods. There is large variability in EPS production by LAB in terms of chemical composition, quantity, molecular size, charge, presence of side chains, and rigidity of the molecules. The main body of the review will cover practical aspects concerning the structural diversity structure of EPS, and their concrete application in food industries is reported in details. To strengthen the food application and process feasibility of LAB EPS at industrial level, a future academic research should be combined with industrial input to understand the technical shortfalls that EPS can address.
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Affiliation(s)
- Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Western Road, Cork, Ireland
| | - Deborah M Waters
- School of Food and Nutritional Sciences, University College Cork, Western Road, 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, Western Road, Cork, Ireland.
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43
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Secreted expression of Leuconostoc mesenteroides glucansucrase in Lactococcus lactis for the production of insoluble glucans. Appl Microbiol Biotechnol 2015; 99:10001-10. [DOI: 10.1007/s00253-015-6854-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 07/07/2015] [Accepted: 07/15/2015] [Indexed: 02/03/2023]
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44
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Juvonen R, Honkapää K, Maina NH, Shi Q, Viljanen K, Maaheimo H, Virkki L, Tenkanen M, Lantto R. The impact of fermentation with exopolysaccharide producing lactic acid bacteria on rheological, chemical and sensory properties of pureed carrots (Daucus carota L.). Int J Food Microbiol 2015; 207:109-18. [DOI: 10.1016/j.ijfoodmicro.2015.04.031] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2014] [Revised: 03/13/2015] [Accepted: 04/19/2015] [Indexed: 11/28/2022]
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45
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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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46
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Kajala I, Shi Q, Nyyssölä A, Maina NH, Hou Y, Katina K, Tenkanen M, Juvonen R. Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking. PLoS One 2015; 10:e0116418. [PMID: 25603169 PMCID: PMC4300183 DOI: 10.1371/journal.pone.0116418] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2014] [Accepted: 12/08/2014] [Indexed: 01/08/2023] Open
Abstract
Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using 14C-sucrose radioisotope and reducing value-based assays, the former yielding Km and Vmax values of 14.7 mM and 8.2 μmol/(mg∙min), respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight) was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking.
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Affiliation(s)
- Ilkka Kajala
- VTT Technical Research Centre of Finland, Espoo, Finland
- * E-mail:
| | - Qiao Shi
- Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland
| | - Antti Nyyssölä
- VTT Technical Research Centre of Finland, Espoo, Finland
| | - Ndegwa Henry Maina
- Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland
| | - Yaxi Hou
- Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland
| | - Kati Katina
- Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland
| | - Maija Tenkanen
- Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland
| | - Riikka Juvonen
- VTT Technical Research Centre of Finland, Espoo, Finland
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47
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Côté GL, Cormier RS, Vermillion KE. Glucansucrase acceptor reactions with d-mannose. Carbohydr Res 2014; 387:1-3. [PMID: 24513699 DOI: 10.1016/j.carres.2014.01.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2013] [Revised: 01/10/2014] [Accepted: 01/13/2014] [Indexed: 10/25/2022]
Abstract
The main acceptor product of glucansucrases with d-mannose has not previously been identified. We used glucansucrases that form water-insoluble α-d-glucans to produce increased yields of acceptor products from d-mannose, and identified the major product as 6-O-α-d-glucopyranosyl-d-mannose. Glucansucrases that synthesize insoluble α-d-glucans produced higher yields of the disaccharide compared to typical dextransucrases.
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Affiliation(s)
- Gregory L Côté
- Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, 1815 N. University St., Peoria, IL 61604, USA.
| | - Ryan S Cormier
- Renewable Product Technology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, 1815 N. University St., Peoria, IL 61604, USA
| | - Karl E Vermillion
- Crop Bioprotection Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, United States Department of Agriculture, 1815 N. University St., Peoria, IL 61604, USA
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48
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Effects of mutations at threonine-654 on the insoluble glucan synthesized by Leuconostoc mesenteroides NRRL B-1118 glucansucrase. Appl Microbiol Biotechnol 2014; 98:6651-8. [DOI: 10.1007/s00253-014-5622-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2013] [Revised: 02/12/2014] [Accepted: 02/13/2014] [Indexed: 10/25/2022]
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49
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Zhu S, Gong C, Ren L, Li X, Song D, Zheng G. A simple and effective strategy for solving the problem of inclusion bodies in recombinant protein technology: His-tag deletions enhance soluble expression. Appl Microbiol Biotechnol 2012; 97:837-45. [PMID: 23250226 DOI: 10.1007/s00253-012-4630-y] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2012] [Revised: 11/28/2012] [Accepted: 11/30/2012] [Indexed: 11/28/2022]
Abstract
The formation of inclusion bodies (IBs) in recombinant protein biotechnology has become one of the most frequent undesirable occurrences in both research and industrial applications. So far, the pET System is the most powerful system developed for the production of recombinant proteins when Escherichia coli is used as the microbial cell factory. Also, using fusion tags to facilitate detection and purification of the target protein is a commonly used tactic. However, there is still a large fraction of proteins that cannot be produced in E. coli in a soluble (and hence functional) form. Intensive research efforts have tried to address this issue, and numerous parameters have been modulated to avoid the formation of inclusion bodies. However, hardly anyone has noticed that adding fusion tags to the recombinant protein to facilitate purification is a key factor that affects the formation of inclusion bodies. To test this idea, the industrial biocatalysts uridine phosphorylase from Aeropyrum pernix K1 and (+)-γ-lactamase and (-)-γ-lactamase from Bradyrhizobium japonicum USDA 6 were expressed in E. coli by using the pET System and then examined. We found that using a histidine tag as a fusion partner for protein expression did affect the formation of inclusion bodies in these examples, suggesting that removing the fusion tag can promote the solubility of heterologous proteins. The production of soluble and highly active uridine phosphorylase, (+)-γ-lactamase, and (-)-γ-lactamase in our results shows that the traditional process needs to be reconsidered. Accordingly, a simple and efficient structure-based strategy for the production of valuable soluble recombinant proteins in E. coli is proposed.
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Affiliation(s)
- Shaozhou Zhu
- State Key Laboratory of Chemical Resources Engineering, Beijing University of Chemical Technology, Beijing 100029, People's Republic of China
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50
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Côté GL, Skory CD, Unser SM, Rich JO. The production of glucans via glucansucrases from Lactobacillus satsumensis isolated from a fermented beverage starter culture. Appl Microbiol Biotechnol 2012; 97:7265-73. [DOI: 10.1007/s00253-012-4606-y] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2012] [Revised: 11/18/2012] [Accepted: 11/19/2012] [Indexed: 10/27/2022]
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