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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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Gänzle MG, Qiao N, Bechtner J. The quest for the perfect loaf of sourdough bread continues: Novel developments for selection of sourdough starter cultures. Int J Food Microbiol 2023; 407:110421. [PMID: 37806010 DOI: 10.1016/j.ijfoodmicro.2023.110421] [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: 05/04/2023] [Revised: 08/17/2023] [Accepted: 09/26/2023] [Indexed: 10/10/2023]
Abstract
Sourdough fermentation, one of the oldest unit operations in food production, is currently experiencing a revival in bread production at the household, artisanal, and the industrial level. The expanding use of sourdough fermentation in bread production and the adaptation of fermentation to large scale industrial bread production also necessitate the development of novel starter cultures. Developments in the last years also have expanded the tools that are used to assess the metabolic potential of specific strains, species or genera of the Lactobacillaceae and have identified multiple ecological and metabolic traits as clade-specific. This review aims to provide an overview on the clade-specific metabolic potential of members of the Lactobacillaceae for use in sourdough baking, and the impact of these clade-specific traits on bread quality. Emphasis is placed on carbohydrate metabolism, including the conversion of sucrose and starch to soluble polysaccharides, conversion of amino acids, and the metabolism of organic acids. The current state of knowledge to compose multi-strain starter cultures (synthetic microbial communities) that are suitable for back-slopping will also be discussed. Taken together, the communication outlines the current tools for selection of microbes for use in sourdough baking.
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Affiliation(s)
- Michael G Gänzle
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada.
| | - Nanzhen Qiao
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada
| | - Julia Bechtner
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada
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3
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Seeger C, Dyrhage K, Näslund K, Andersson SGE. Apilactobacillus kunkeei releases RNA-associated membrane vesicles and proteinaceous nanoparticles. MICROLIFE 2023; 4:uqad037. [PMID: 37705871 PMCID: PMC10496945 DOI: 10.1093/femsml/uqad037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2022] [Revised: 07/18/2023] [Accepted: 08/21/2023] [Indexed: 09/15/2023]
Abstract
Extracellularly released particles, including membrane vesicles, have increasingly been recognized as important for bacterial community functions and host-interaction processes, but their compositions and functional roles differ between species and also between strains of the same species. In this study, we have determined the composition of membrane vesicles and protein particles identified in the cell-free pellets of two strains of Apilactobacillus kunkeei, a defensive symbiont of honeybees. The membrane vesicles were separated from the extracellular particles using density gradient ultracentrifugation. The peaks of the RNA and protein distributions were separated from each other and the highest concentration of RNA was observed in the fractions that contained the membrane vesicles while the highest protein concentration coincided with the fractions that contained extracellular particles. A comparative proteomics analysis by LC-MS/MS showed that 37 proteins with type-I signal peptides were consistently identified across the fractionated samples obtained from the cell-free pellets, of which 29 were orthologs detected in both strains. Functional predictions of the extracellular proteins revealed the presence of glycoside hydrolases, glycosyltransferases, giant proteins and peptidases. The extracellular transcriptomes mapped to a broad set of genes with a similar functional profile as the whole cell transcriptome. This study provides insights into the composition of membrane vesicles and extracellular proteins of a bee-associated symbiont.
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Affiliation(s)
- Christian Seeger
- Molecular Evolution, Department of Cell and Molecular Biology, Science for Life Laboratory, Biomedical Centre, Uppsala University, 752 36 Uppsala, Sweden
| | - Karl Dyrhage
- Molecular Evolution, Department of Cell and Molecular Biology, Science for Life Laboratory, Biomedical Centre, Uppsala University, 752 36 Uppsala, Sweden
| | - Kristina Näslund
- Molecular Evolution, Department of Cell and Molecular Biology, Science for Life Laboratory, Biomedical Centre, Uppsala University, 752 36 Uppsala, Sweden
| | - Siv G E Andersson
- Molecular Evolution, Department of Cell and Molecular Biology, Science for Life Laboratory, Biomedical Centre, Uppsala University, 752 36 Uppsala, Sweden
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Meradji M, Bachtarzi N, Mora D, Kharroub K. Characterization of Lactic Acid Bacteria Strains Isolated from Algerian Honeybee and Honey and Exploration of Their Potential Probiotic and Functional Features for Human Use. Foods 2023; 12:2312. [PMID: 37372522 DOI: 10.3390/foods12122312] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2023] [Revised: 05/27/2023] [Accepted: 06/06/2023] [Indexed: 06/29/2023] Open
Abstract
Using culture enrichment methods, 100 strains of bacilli of lactic acid bacteria (LAB) were isolated from honeybee Apis mellifera intermissa and fresh honey, collected from apiaries located in the north-east of Algeria. Amongst all of the isolated LAB, 19 selected strains were closely affiliated to four species-Fructobacillus fructosus (10), Apilactobacillus kunkeei (5), Lactobacillus kimbladii and/or Lactobacillus kullabergensis (4)-using phylogenetic and phenotypic approaches. The in vitro probiotic characteristics (simulated gastrointestinal fluids tolerance, autoaggregation and hydrophobicity abilities, antimicrobial activity and cholesterol reduction) and safety properties (hemolytic activity, antibiotic resistance and absence of biogenic amines) were evaluated. The results indicated that some strains showed promising potential probiotic properties. In addition, neither hemolytic activity nor biogenic amines were produced. The carbohydrate fermentation test (API 50 CHL) revealed that the strains could efficiently use a broad range of carbohydrates; additionally, four strains belonging to Apilactobacillus kunkeei and Fructobacillus fructosus were found to be exopolysaccharides (EPS) producers. This study demonstrates the honeybee Apis mellifera intermissa and one of her products as a reservoir for novel LAB with potential probiotic features, suggesting suitability for promoting host health.
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Affiliation(s)
- Meriem Meradji
- Laboratoire de Recherche Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1 (UFMC1), Route de Ain El Bey, Constantine 25000, Algeria
| | - Nadia Bachtarzi
- Laboratoire de Recherche Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1 (UFMC1), Route de Ain El Bey, Constantine 25000, Algeria
| | - Diego Mora
- Department of Food Environmental and Nutritional Sciences (DeFENS), University of Milan, 20122 Milan, Italy
| | - Karima Kharroub
- Laboratoire de Recherche Biotechnologie et Qualité des Aliments (BIOQUAL), Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1 (UFMC1), Route de Ain El Bey, Constantine 25000, Algeria
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İspirli H, Korkmaz K, Arioglu-Tuncil S, Bozkurt F, Sağdıç O, Tunçil YE, Narbad A, Dertli E. Utilisation of an active branching sucrase from Lactobacillus kunkeei AP-37 to produce techno-functional poly-oligosaccharides. Int J Biol Macromol 2023; 236:123967. [PMID: 36906201 DOI: 10.1016/j.ijbiomac.2023.123967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 02/28/2023] [Accepted: 03/04/2023] [Indexed: 03/13/2023]
Abstract
Glucansucrase AP-37 was extracted from the culture supernatant of Lactobacillus kunkeei AP-37 and characteristics of the glucan produced by the active glucansucrase in terms of structural and functional roles were determined in this study. A molecular weight around 300 kDa was observed for glucansucrase AP-37 and its acceptor reactions with maltose, melibiose and mannose were also conducted to unveil the prebiotic potential of the poly-oligosaccharides formed via these reactions. The core structure of glucan AP-37 was determined by 1H and 13C NMR and GC/MS analysis which revealed that glucan AP-37 was a highly branched dextran composing of high levels of (1 → 3)-linked α-d-glucose units with low levels of (1 → 2)-linked α-d-glucose units. The structural features of the glucan formed, demonstrated that glucansucrase AP-37 was an α-(1 → 3) branching sucrase. Dextran AP-37 was further characterised by FTIR analysis and XRD analysis demonstrated its amorphous nature. A fibrous compact morphology was observed for dextran AP-37 with SEM analysis whereas TGA and DSC analysis revealed its high stability as no degradation was observed up to 312 °C. Finally, the prebiotic potential of the dextran AP-37 and the gluco-oligosaccharides produced with the acceptor reaction of α-(1 → 3) branching sucrase AP-37 were determined and promising results were found for the gluco-oligosaccharides to act as prebiotics.
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Affiliation(s)
- Hümeyra İspirli
- Central Research Laboratory, Bayburt University, Bayburt, Turkey
| | - Kader Korkmaz
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, İstanbul, Turkey
| | - Seda Arioglu-Tuncil
- Nutrition and Dietetics Department, Nezahat Keleşoğlu Health Science Faculty, Necmettin Erbakan University, Konya 42090, Turkey
| | - Fatih Bozkurt
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, İstanbul, Turkey
| | - Osman Sağdıç
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, İstanbul, Turkey
| | - Yunus Emre Tunçil
- Food Engineering Department, Engineering Faculty, Necmettin Erbakan University, Konya 42090, Turkey
| | - Arjan Narbad
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK
| | - Enes Dertli
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, İstanbul, Turkey.
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Yilmaz MT, İspirli H, Alidrisi H, Taylan O, Dertli E. Characterisation of dextran AP-27 produced by bee pollen isolate Lactobacillus kunkeei AP-27. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.03.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
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7
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Characterization of the (Engineered) Branching Sucrase GtfZ-CD2 from Apilactobacillus kunkeei for Efficient Glucosylation of Benzenediol Compounds. Appl Environ Microbiol 2022; 88:e0103122. [PMID: 35924943 PMCID: PMC9397098 DOI: 10.1128/aem.01031-22] [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: 02/06/2023] Open
Abstract
Branching sucrases, a subfamily of Glycoside Hydrolase family (GH70), display transglycosidase activity using sucrose as donor substrate to catalyze glucosylation reaction in the presence of suitable acceptor substrates. In this study, the (α1→3) branching sucrase GtfZ-CD2 from Apilactobacillus kunkeei DSM 12361 was demonstrated to glucosylate benzenediol compounds (i.e., catechol, resorcinol, and hydroquinone) to form monoglucoside and diglucoside products. The production and yield of catechol glucosylated products were significantly higher than that of resorcinol and hydroquinone, revealing a preference for adjacent aromatic hydroxyl groups in glucosylation. Amino residues around acceptor substrate binding subsite +1 were targeted for semirational mutagenesis, yielding GtfZ-CD2 variants with improved resorcinol and hydroquinone glucosylation. Mutant L1560Y with improved hydroquinone mono-glucosylated product synthesis allowed enzymatic conversion of hydroquinone into α-arbutin. This study thus revealed the high potential of GH70 branching sucrases for glucosylating noncarbohydrate molecules. IMPORTANCE Glycosylation represents one of the most important ways to expand the diversity of natural products and improve their physico-chemical properties. Aromatic polyphenol compounds widely found in plants are reported to exhibit various remarkable biological activities; however, they generally suffer from low solubility and stability, which can be improved by glycosylation. Our present study on the glucosylation of benzenediol compounds by GH70 branching sucrase GtfZ-CD2 and its semirational engineering to improve the glucosylation efficiency provides insight into the mechanism of acceptor substrates binding and its glucosylation selectivity. The results demonstrate the potential of using branching sucrase as an effective enzymatic glucosylation tool.
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8
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Ahmad W, Khaliq S, Akhtar N, El Arab J, Akhtar K, Prakash S, Anwar MA, Munawar N. Whole Genome Sequence Analysis of a Novel Apilactobacillus Species from Giant Honeybee (Apis dorsata) Gut Reveals Occurrence of Genetic Elements Coding Prebiotic and Probiotic Traits. Microorganisms 2022; 10:microorganisms10050904. [PMID: 35630349 PMCID: PMC9147854 DOI: 10.3390/microorganisms10050904] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2022] [Revised: 04/20/2022] [Accepted: 04/21/2022] [Indexed: 02/04/2023] Open
Abstract
Apilactobacillus spp. are classified as obligate fructophilic lactic acid bacteria (FLAB) that inhabit fructose-rich niches such as honeybee gut. Lactic acid bacteria are an important component of the gut microbiome and play a crucial role in maintaining gut health. In this study, a new FLAB strain HBW1, capable of producing glucan-type exopolysaccharide, was isolated from giant honeybee (Apis dorsata) gut and subjected to whole genome sequencing (WHS) to determine its health-beneficial traits. The genome size of the isolate was 1.49 Mb with a GC content of 37.2%. For species level identity, 16S rDNA sequence similarity, genome to genome distance calculator (dDDH), and average nucleotide identity (ANI) values were calculated. Phylogenetic analysis showed that the isolate HBW1 belongs to the Apilactobacillus genus. The dDDH and ANI values in comparison with closely clustered Apilactobacillus kunkeei species were 52% and 93.10%, respectively. Based on these values, we concluded that HBW1 is a novel species of Apilactobacillus, and we propose the name Apilactobacillus waqarii HBW1 for it. Further, WHS data mining of HBW1 revealed that it harbors two glucosyltransferase genes for prebiotic glucan-type exopolysaccharide synthesis. Moreover, chaperon (clp) and methionine sulfoxide reductase (msrA, msrB, and msrC) genes as well as nutritional marker genes for folic acid (folD) and riboflavin biosynthesis (rib operon), important for conferring probiotic properties, were also detected. Occurrence of these genetic traits make HBW1 an excellent candidate for application to improve gut function.
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Affiliation(s)
- Waqar Ahmad
- Industrial Biotechnology Division, National Institute for Biotechnology and Genetic Engineering College, Pakistan Institute of Engineering and Applied Sciences (NIBGE-C, PIEAS), Faisalabad 38000, Pakistan; (W.A.); (S.K.); (N.A.); (K.A.)
- Biomedical Technology and Cell Therapy Research Laboratory, Department of Biomedical Engineering, Faculty of Medicine, McGill University, 3775 University Street, Montreal, QC H3A 2B4, Canada;
| | - Shazia Khaliq
- Industrial Biotechnology Division, National Institute for Biotechnology and Genetic Engineering College, Pakistan Institute of Engineering and Applied Sciences (NIBGE-C, PIEAS), Faisalabad 38000, Pakistan; (W.A.); (S.K.); (N.A.); (K.A.)
| | - Nasrin Akhtar
- Industrial Biotechnology Division, National Institute for Biotechnology and Genetic Engineering College, Pakistan Institute of Engineering and Applied Sciences (NIBGE-C, PIEAS), Faisalabad 38000, Pakistan; (W.A.); (S.K.); (N.A.); (K.A.)
| | - Jamilah El Arab
- Department of Chemistry, College of Sciences, United Arab Emirates University, Al-Ain 15551, United Arab Emirates;
| | - Kalsoom Akhtar
- Industrial Biotechnology Division, National Institute for Biotechnology and Genetic Engineering College, Pakistan Institute of Engineering and Applied Sciences (NIBGE-C, PIEAS), Faisalabad 38000, Pakistan; (W.A.); (S.K.); (N.A.); (K.A.)
| | - Satya Prakash
- Biomedical Technology and Cell Therapy Research Laboratory, Department of Biomedical Engineering, Faculty of Medicine, McGill University, 3775 University Street, Montreal, QC H3A 2B4, Canada;
| | - Munir A. Anwar
- Industrial Biotechnology Division, National Institute for Biotechnology and Genetic Engineering College, Pakistan Institute of Engineering and Applied Sciences (NIBGE-C, PIEAS), Faisalabad 38000, Pakistan; (W.A.); (S.K.); (N.A.); (K.A.)
- Correspondence: (M.A.A.); (N.M.)
| | - Nayla Munawar
- Department of Chemistry, College of Sciences, United Arab Emirates University, Al-Ain 15551, United Arab Emirates;
- Correspondence: (M.A.A.); (N.M.)
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9
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Ahmad W, Khaliq S, Akhtar N, El Arab J, Akhtar K, Prakash S, Anwar MA, Munawar N. Whole Genome Sequence Analysis of a Novel Apilactobacillus Species from Giant Honeybee (Apis dorsata) Gut Reveals Occurrence of Genetic Elements Coding Prebiotic and Probiotic Traits. Microorganisms 2022. [DOI: https://doi.org/10.3390/microorganisms10050904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/10/2022] Open
Abstract
Apilactobacillus spp. are classified as obligate fructophilic lactic acid bacteria (FLAB) that inhabit fructose-rich niches such as honeybee gut. Lactic acid bacteria are an important component of the gut microbiome and play a crucial role in maintaining gut health. In this study, a new FLAB strain HBW1, capable of producing glucan-type exopolysaccharide, was isolated from giant honeybee (Apis dorsata) gut and subjected to whole genome sequencing (WHS) to determine its health-beneficial traits. The genome size of the isolate was 1.49 Mb with a GC content of 37.2%. For species level identity, 16S rDNA sequence similarity, genome to genome distance calculator (dDDH), and average nucleotide identity (ANI) values were calculated. Phylogenetic analysis showed that the isolate HBW1 belongs to the Apilactobacillus genus. The dDDH and ANI values in comparison with closely clustered Apilactobacillus kunkeei species were 52% and 93.10%, respectively. Based on these values, we concluded that HBW1 is a novel species of Apilactobacillus, and we propose the name Apilactobacillus waqarii HBW1 for it. Further, WHS data mining of HBW1 revealed that it harbors two glucosyltransferase genes for prebiotic glucan-type exopolysaccharide synthesis. Moreover, chaperon (clp) and methionine sulfoxide reductase (msrA, msrB, and msrC) genes as well as nutritional marker genes for folic acid (folD) and riboflavin biosynthesis (rib operon), important for conferring probiotic properties, were also detected. Occurrence of these genetic traits make HBW1 an excellent candidate for application to improve gut function.
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10
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Yilmaz MT, İspirli H, Taylan O, Bilgrami AL, Dertli E. Structural and bioactive characteristics of a dextran produced by Lactobacillus kunkeei AK1. Int J Biol Macromol 2022; 200:293-302. [PMID: 35016972 DOI: 10.1016/j.ijbiomac.2022.01.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 01/01/2022] [Accepted: 01/04/2022] [Indexed: 11/05/2022]
Abstract
In this study, structural and techno-functional characteristics of an exopolysaccharide (EPS) produced by Lactobacillus kunkeei AK1 were determined. High-performance liquid chromatography (HPLC) analysis demonstrated that EPS AK1 was composed of only glucose units. 1H and 13C Nuclear magnetic resonance (NMR) analysis revealed that EPS AK1 was a dextran type EPS containing 4.78% (1 → 4)-linked α-d-glucose branches. The molecular weight of EPS AK1 was determined to be 45 kDa by Gel Permeation Chromatography (GPC) analysis. A high level of thermal stability up to 280 °C was determined for dextran AK1 detected by Differential scanning calorimetry (DSC) and Thermogravimetric analysis (TGA). Dextran AK1 appeared as regular spheres with compact morphology and as irregular particles in the solution with no clear cross-linking between the chains of the polysaccharide observed by Scanning electron microscopy (SEM) and Atomic force microscopy (AFM) analysis, respectively. X-ray diffraction analysis (XRD) analysis demonstrated that dextran AK1 had a crystalline structure. A relatively strong antioxidant activity was observed for dextran AK1 determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging and cupric reducing antioxidant capacity (CUPRAC) tests. Finally, only a digestion ratio of 3.1% was observed for dextran AK1 following the in vitro simulated gastric digestion test.
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Affiliation(s)
- Mustafa Tahsin Yilmaz
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Hümeyra İspirli
- Central Research Laboratory, Bayburt University, Bayburt, Turkey.
| | - Osman Taylan
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Anwar L Bilgrami
- Faculty of Scientific Research, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Enes Dertli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey
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11
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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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12
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Molina M, Cioci G, Moulis C, Séverac E, Remaud-Siméon M. Bacterial α-Glucan and Branching Sucrases from GH70 Family: Discovery, Structure-Function Relationship Studies and Engineering. Microorganisms 2021; 9:microorganisms9081607. [PMID: 34442685 PMCID: PMC8398850 DOI: 10.3390/microorganisms9081607] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2021] [Revised: 07/22/2021] [Accepted: 07/25/2021] [Indexed: 01/12/2023] Open
Abstract
Glucansucrases and branching sucrases are classified in the family 70 of glycoside hydrolases. They are produced by lactic acid bacteria occupying very diverse ecological niches (soil, buccal cavity, sourdough, intestine, dairy products, etc.). Usually secreted by their producer organisms, they are involved in the synthesis of α-glucans from sucrose substrate. They contribute to cell protection while promoting adhesion and colonization of different biotopes. Dextran, an α-1,6 linked linear α-glucan, was the first microbial polysaccharide commercialized for medical applications. Advances in the discovery and characterization of these enzymes have remarkably enriched the available diversity with new catalysts. Research into their molecular mechanisms has highlighted important features governing their peculiarities thus opening up many opportunities for engineering these catalysts to provide new routes for the transformation of sucrose into value-added molecules. This article reviews these different aspects with the ambition to show how they constitute the basis for promising future developments.
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Ispirli H, Dertli E. Detection of fructophilic lactic acid bacteria (FLAB) in bee bread and bee pollen samples and determination of their functional roles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15414] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hümeyra Ispirli
- Central Research Laboratory Bayburt University Bayburt Turkey
| | - Enes Dertli
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering Yildiz Technical University Istanbul Turkey
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Park BR, Park JY, Lee SH, Hong SJ, Jeong JH, Choi JH, Park SY, Park CS, Lee HN, Kim YM. Synthesis of improved long-chain isomaltooligosaccharide, using a novel glucosyltransferase derived from Thermoanaerobacter thermocopriae, with maltodextrin. Enzyme Microb Technol 2021; 147:109788. [PMID: 33992410 DOI: 10.1016/j.enzmictec.2021.109788] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 03/19/2021] [Accepted: 03/19/2021] [Indexed: 11/19/2022]
Abstract
Isomaltooligosaccharide (IMO), considered to be a prebiotic, reportedly has health effects, particularly in terms of digestion; however, the prebiotic effects of IMOs depend largely on the degree of polymerization. Currently, IMOs are commercially produced using transglucosidase (TG) derived from Aspergillus niger. Here, we report a novel Thermoanaerobacter thermocopriae-derived TG (TtTG) that can produce long-chain IMOs (L-IMOs) using maltodextrin as the main substrate. A putative carbohydrate-binding gene comprising carbohydrate-binding module 35 and glycoside hydrolase family 15 domain was cloned and successfully overexpressed in Escherichia coli BL21 (DE3) cells. The resulting purified recombinant enzyme (TtTG) had a molecular mass of 94 kDa. TtTG displayed an optimal pH of 4.0 (higher than that of commercial TG) and an optimal temperature of 60 °C (same as that of commercial TG). TtTG also enabled the synthesis of oligosaccharides using various saccharides, such as palatinose, kojibiose, sophorose, maltose, cellobiose, isomaltose, gentiobiose, and trehalose, which acted as specific acceptors. TtTG could also produce a medium-sized L-IMO, different from that by dextran-dextrinase and TG, from maltodextrin, as the sole substrate. Thus, the novel combination of maltodextrin and TtTG shows potential as an effective method for commercially producing L-IMOs with improved prebiotic effects.
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Affiliation(s)
- Bo-Ram Park
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea.
| | - Ji Yeong Park
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea
| | - So Hee Lee
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea
| | - Seong-Jin Hong
- Department of Food Science and Technology, Chonnam National University, Gwangju, 61186, Republic of Korea
| | - Ji Hye Jeong
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea
| | - Ji-Ho Choi
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea
| | - Shin-Yong Park
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea
| | - Chan Soon Park
- Department of Agro-Food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Jeonju, 55365, Republic of Korea
| | - Ha-Nul Lee
- Department of Food Science and Technology, Chonnam National University, Gwangju, 61186, Republic of Korea
| | - Young-Min Kim
- Department of Food Science and Technology, Chonnam National University, Gwangju, 61186, Republic of Korea.
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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: 29] [Impact Index Per Article: 9.7] [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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Moulis C, Guieysse D, Morel S, Séverac E, Remaud-Siméon M. Natural and engineered transglycosylases: Green tools for the enzyme-based synthesis of glycoproducts. Curr Opin Chem Biol 2020; 61:96-106. [PMID: 33360622 DOI: 10.1016/j.cbpa.2020.11.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 11/16/2020] [Accepted: 11/19/2020] [Indexed: 01/22/2023]
Abstract
An increasing number of transglycosylase-based processes provide access to oligosaccharides or glycoconjugates, some of them reaching performance levels compatible with industrial developments. Nevertheless, the full potential of transglycosylases has not been explored because of the challenges in transforming a glycoside hydrolase into an efficient transglycosylase. Advances in studying enzyme structure/function relationships, screening enzyme activity, and generating synthetic libraries guided by computational protein design or machine learning methods should considerably accelerate the development of these catalysts. The time has now come for researchers to uncover their possibilities and learn how to design and precisely refine their activity to respond more rapidly to the growing demand for well-defined glycosidic structures.
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Affiliation(s)
- Claire Moulis
- Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, 135, Avenue de Rangueil, Toulouse, Cedex 04, F-31077, France.
| | - David Guieysse
- Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, 135, Avenue de Rangueil, Toulouse, Cedex 04, F-31077, France
| | - Sandrine Morel
- Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, 135, Avenue de Rangueil, Toulouse, Cedex 04, F-31077, France
| | - Etienne Séverac
- Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, 135, Avenue de Rangueil, Toulouse, Cedex 04, F-31077, France
| | - Magali Remaud-Siméon
- Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, 135, Avenue de Rangueil, Toulouse, Cedex 04, F-31077, France.
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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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te Poele EM, Corwin SG, Hamaker BR, Lamothe LM, Vafiadi C, Dijkhuizen L. Development of Slowly Digestible Starch Derived α-Glucans with 4,6-α-Glucanotransferase and Branching Sucrase Enzymes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6664-6671. [PMID: 32437608 PMCID: PMC7304062 DOI: 10.1021/acs.jafc.0c01465] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 05/15/2020] [Accepted: 05/21/2020] [Indexed: 05/31/2023]
Abstract
Previously, we have identified and characterized 4,6-α-glucanotransferase enzymes of the glycosyl hydrolase (GH) family 70 (GH70) that cleave (α1→4)-linkages in amylose and introduce (α1→6)-linkages in linear chains. The 4,6-α-glucanotransferase of Lactobacillus reuteri 121, for instance, converts amylose into an isomalto/malto-polysaccharide (IMMP) with 90% (α1→6)-linkages. Over the years, also, branching sucrase enzymes belonging to GH70 have been characterized. These enzymes use sucrose as a donor substrate to glucosylate dextran as an acceptor substrate, introducing single -(1→2,6)-α-d-Glcp-(1→6)- (Leuconostoc citreum enzyme) or -(1→3,6)-α-d-Glcp-(1→6)-branches (Leuconostoc citreum, Leuconostoc fallax, Lactobacillus kunkeei enzymes). In this work, we observed that the catalytic domain 2 of the L. kunkeei branching sucrase used not only dextran but also IMMP as the acceptor substrate, introducing -(1→3,6)-α-d-Glcp-(1→6)-branches. The products obtained have been structurally characterized in detail, revealing the addition of single (α1→3)-linked glucose units to IMMP (resulting in a comb-like structure). The in vitro digestibility of the various α-glucans was estimated with the glucose generation rate (GGR) assay that uses rat intestinal acetone powder to simulate the digestive enzymes in the upper intestine. Raw wheat starch is known to be a slowly digestible carbohydrate in mammals and was used as a benchmark control. Compared to raw wheat starch, IMMP and dextran showed reduced digestibility, with partially digestible and indigestible portions. Interestingly, the digestibility of the branching sucrase modified IMMP and dextran products considerably decreased with increasing percentages of (α1→3)-linkages present. The treatment of amylose with 4,6-α-glucanotransferase and branching sucrase/sucrose thus allowed for the synthesis of amylose/starch derived α-glucans with markedly reduced digestibility. These starch derived α-glucans may find applications in the food industry.
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Affiliation(s)
- E. M. te Poele
- Microbial
Physiology, Groningen Biomolecular Sciences and Biotechnology Institute
(GBB), University of Groningen, Nijenborgh 7, 9747AG Groningen, The Netherlands
- CarbExplore
Research BV, Zernikepark
12, 9747AN Groningen, The Netherlands
| | - S. G. Corwin
- Whistler
Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
| | - B. R. Hamaker
- Whistler
Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana 47907, United States
| | - L. M. Lamothe
- Nestlé
Research, Vers-Chez-Les-Blanc, 1000 Lausanne, Switzerland
| | - C. Vafiadi
- Nestlé
Research, Vers-Chez-Les-Blanc, 1000 Lausanne, Switzerland
| | - L. Dijkhuizen
- Microbial
Physiology, Groningen Biomolecular Sciences and Biotechnology Institute
(GBB), University of Groningen, Nijenborgh 7, 9747AG Groningen, The Netherlands
- CarbExplore
Research BV, Zernikepark
12, 9747AN Groningen, The Netherlands
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Iorizzo M, Lombardi SJ, Ganassi S, Testa B, Ianiro M, Letizia F, Succi M, Tremonte P, Vergalito F, Cozzolino A, Sorrentino E, Coppola R, Petrarca S, Mancini M, De Cristofaro A. Antagonistic Activity against Ascosphaera apis and Functional Properties of Lactobacillus kunkeei Strains. Antibiotics (Basel) 2020; 9:E262. [PMID: 32443465 PMCID: PMC7277644 DOI: 10.3390/antibiotics9050262] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 05/15/2020] [Accepted: 05/17/2020] [Indexed: 02/07/2023] Open
Abstract
: Lactic acid bacteria (LAB) are an important group of honeybee gut microbiota. These bacteria are involved in food digestion, stimulate the immune system, and may antagonize undesirable microorganisms in the gastrointestinal tract. Lactobacillus kunkeei is a fructophilic lactic acid bacterium (FLAB) most frequently found in the gastrointestinal tracts of honeybees. Ascosphaera apis is an important pathogenic fungus of honeybee larvae; it can colonize the intestine, especially in conditions of nutritional or environmental stress that cause microbial dysbiosis. In this work, some functional properties of nine selected L. kunkeei strains were evaluated. The study focused on the antifungal activity of these strains against A. apis DSM 3116, using different matrices: cell lysate, broth culture, cell-free supernatant, and cell pellet. The cell lysate showed the highest antifungal activity. Moreover, the strains were shown to possess good cell-surface properties (hydrophobicity, auto-aggregation, and biofilm production) and a good resistance to high sugar concentrations. These L. kunkeei strains were demonstrated to be functional for use in "probiotic syrup", useful to restore the symbiotic communities of the intestine in case of dysbiosis and to exert a prophylactic action against A. apis.
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Affiliation(s)
- Massimo Iorizzo
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
| | - Silvia Jane Lombardi
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
| | - Sonia Ganassi
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
| | - Bruno Testa
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
| | - Mario Ianiro
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
| | - Francesco Letizia
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
| | - Mariantonietta Succi
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
| | - Patrizio Tremonte
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
| | - Franca Vergalito
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
| | - Autilia Cozzolino
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
| | - Elena Sorrentino
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
| | - Raffaele Coppola
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
| | - Sonia Petrarca
- CONAPROA, Consorzio Nazionale Produttori Apistici, 86100 Campobasso, Italy;
| | - Massimo Mancini
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
| | - Antonio De Cristofaro
- Department of Agriculture, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy; (M.I.); (S.J.L.); (S.G.); (M.I.); (F.L.); (M.S.); (P.T.); (F.V.); (A.C.); (E.S.); (R.C.); (M.M.); (A.D.C.)
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Sucrose isomers as alternative sweeteners: properties, production, and applications. Appl Microbiol Biotechnol 2019; 103:8677-8687. [PMID: 31587089 DOI: 10.1007/s00253-019-10132-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 08/30/2019] [Accepted: 09/08/2019] [Indexed: 01/02/2023]
Abstract
In the daily diet, sweeteners play an indispensable role. Among them, sucrose, a widely occurring disaccharide in nature, is a commonly used sweetener. However, the intake of sucrose can cause a rapid increase in blood glucose, which leads to a number of health problems. Therefore, there is an urgent need for possible alternatives to sucrose. Currently, four naturally occurring sucrose isomers, trehalulose, turanose, leucrose, and isomaltulose are considered to be possible alternatives to sucrose due to their suitable sweetness, potential physiological benefits, and feasible production processes. This review covers the properties of these alternative sweeteners, including their structure, sweetness, hydrolysis rate, toxicology, and cariogenicity, and exhibits their potential applications in chronic diseases management, anti-inflammatory supplement, prebiotic dietary supplement, and stabilizing agent. The biosynthesis of these sucrose isomers using carbohydrate-active enzymes and their industrial production processes are also systematically summarized.
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Filannino P, Di Cagno R, Tlais AZA, Cantatore V, Gobbetti M. Fructose-rich niches traced the evolution of lactic acid bacteria toward fructophilic species. Crit Rev Microbiol 2019; 45:65-81. [PMID: 30663917 DOI: 10.1080/1040841x.2018.1543649] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Fructophilic lactic acid bacteria (FLAB) are found in fructose-rich habitats associated with flowers, fruits, fermented foods, and the gastrointestinal tract of several insects having a fructose-based diet. FLAB are heterofermentative lactobacilli that prefer fructose instead of glucose as carbon source, although additional electron acceptor substrates (e.g. oxygen) remarkably enhance their growth on glucose. As a newly discovered bacterial group, FLAB are gaining increasing interest. In this review, the ecological context in which these bacteria exist and evolve was resumed. The wide frequency of isolation of FLAB from fructose feeding insects has been deepened to reveal their ecological significance. Genomic, metabolic data, reductive evolution, and niche specialization of the main FLAB species have been discussed. Findings to date acquired are consistent with a metabolic model in which FLAB display a reliance on environmental niches and the degree of host specificity. In light of FLAB proximity to lactic acid bacteria generally considered to be safe, and due to their peculiar metabolic traits, FLAB may be successfully exploited in food and pharmaceutical applications.
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Affiliation(s)
- Pasquale Filannino
- a Department of Soil, Plant and Food Science , University of Bari Aldo Moro , Bari , Italy
| | - Raffaella Di Cagno
- b Faculty of Science and Technology , Libera Università di Bolzano , Bolzano , Italy
| | | | - Vincenzo Cantatore
- a Department of Soil, Plant and Food Science , University of Bari Aldo Moro , Bari , Italy
| | - Marco Gobbetti
- b Faculty of Science and Technology , Libera Università di Bolzano , Bolzano , Italy
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