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Shen Y, Miao C, Ma M, Zhen Z, He J, Pei X, Zhang Y, Man C, Zhao Q, Jiang Y. Mechanistic insights into the changes of biological activity and physicochemical characteristics in Lacticaseibacillus paracasei fortified milk powder during storage. Food Chem 2024; 452:139501. [PMID: 38728887 DOI: 10.1016/j.foodchem.2024.139501] [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: 12/06/2023] [Revised: 03/03/2024] [Accepted: 04/25/2024] [Indexed: 05/12/2024]
Abstract
To clarify the change mechanism of biological activity and physicochemical characteristics in Lacticaseibacillus paracasei JY025 fortified milk powder (LFMP) during storage, morphological observation, JY025 survival, storage stability, and metabolomics of LFMP were determined during the storage period in this study. The results showed that the LFMP had a higher survival rate of JY025 compared with the bacterial powder of JY025 (LBP) during storage, which suggested that milk powder matrix could reduce strain JY025 mortality under prolonged storage in the LFMP samples. The fortification of strain JY025 also affected the stability of milk powder during the storage period. There was lower water activity and higher glass transition temperature in LFMP samples compared with blank control milk powder (BCMP) during storage. Moreover, the metabolomics results of LFMP indicated that vitamin degradation, Maillard reaction, lipid oxidation, tricarboxylic acid cycle, and lactobacilli metabolism are interrelated and influence each other to create complicated metabolism networks.
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Affiliation(s)
- Yu Shen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chao Miao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Ming Ma
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Zizhu Zhen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Jian He
- National Center of Technology Innovation for Dairy, Huhehaote 010000, China
| | - Xiaoyan Pei
- National Center of Technology Innovation for Dairy, Huhehaote 010000, China
| | - Yu Zhang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Chaoxin Man
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China
| | - Qianyu Zhao
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China.
| | - Yujun Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
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2
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Lim HE, Song YB, Choi HW, Lee BH. α-Glucan-type exopolysaccharides with varied linkage patterns: Mitigating post-prandial glucose spike and prolonging the glycemic response. Carbohydr Polym 2024; 331:121898. [PMID: 38388043 DOI: 10.1016/j.carbpol.2024.121898] [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: 11/26/2023] [Revised: 01/29/2024] [Accepted: 01/30/2024] [Indexed: 02/24/2024]
Abstract
Microbial exopolysaccharides (EPSs) are traditionally known as prebiotics that foster colon health by serving as microbiota nutrients, while remaining undigested in the small intestine. However, recent findings suggest that α-glucan structures in EPS, with their varied α-linkage types, can be hydrolyzed by mammalian α-glucosidases at differing rates. This study explores α-glucan-type EPSs, including dextran, alternan, and reuteran, assessing their digestive properties both in vitro and in vivo. Notably, while fungal amyloglucosidase - a common in vitro tool for carbohydrate digestibility analysis - shows limited efficacy in breaking down these structures, mammalian intestinal α-glucosidases can partially degrade them into glucose, albeit slowly. In vivo experiments with mice revealed that various EPSs elicited a significantly lower glycemic response (p < 0.05) than glucose, indicating their nature as carbohydrates that are digested slowly. This leads to the conclusion that different α-glucan-type EPSs may serve as ingredients that attenuate post-prandial glycemic responses. Furthermore, rather than serving as mere dietary fibers, they hold the potential for blood glucose regulation, offering new avenues for managing obesity, Type 2 diabetes, and other related-chronic diseases.
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Affiliation(s)
- Hae-Eun Lim
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Young-Bo Song
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Hyun-Wook Choi
- Department of Functional Food and Biotechnology, Jeonju University, Jeonju 55069, Republic of Korea.
| | - Byung-Hoo Lee
- Department of Food Science & Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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Roșca MF, Păucean A, Man SM, Chiș MS, Pop CR, Pop A, Fărcaș AC. Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods. Foods 2023; 13:96. [PMID: 38201124 PMCID: PMC10778755 DOI: 10.3390/foods13010096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2023] [Revised: 12/17/2023] [Accepted: 12/24/2023] [Indexed: 01/12/2024] Open
Abstract
This review highlights Leuconostoc citreum's promising possibilities as a proficient mannitol producer and its potential implications for sugar reduction, with a focus on its use in sourdough-based baked good products. Mannitol, a naturally occurring sugar alcohol, has gained popularity in food items due to its low calorie content and unique beneficial qualities. This study summarizes recent research findings and investigates the metabolic pathways and culture conditions that favor increased mannitol production by Leuconostoc citreum. Furthermore, it investigates the several applications of mannitol in baked goods, such as its function in increasing texture, flavor and shelf life while lowering the sugar content. Sourdough-based products provide an attractive niche for mannitol integration, as customer demand for healthier and reduced-sugar options increases.
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Affiliation(s)
| | - Adriana Păucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary, 400372 Cluj-Napoca, Romania; (M.-F.R.); (S.M.M.); (M.S.C.); (C.R.P.); (A.P.); (A.C.F.)
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Liang P, Cao M, Li J, Wang Q, Dai Z. Expanding sugar alcohol industry: Microbial production of sugar alcohols and associated chemocatalytic derivatives. Biotechnol Adv 2023; 64:108105. [PMID: 36736865 DOI: 10.1016/j.biotechadv.2023.108105] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 01/28/2023] [Accepted: 01/29/2023] [Indexed: 02/04/2023]
Abstract
Sugar alcohols are polyols that are widely employed in the production of chemicals, pharmaceuticals, and food products. Chemical synthesis of polyols, however, is complex and necessitates the use of hazardous compounds. Therefore, the use of microbes to produce polyols has been proposed as an alternative to traditional synthesis strategies. Many biotechnological approaches have been described to enhancing sugar alcohols production and microbe-mediated sugar alcohol production has the potential to benefit from the availability of inexpensive substrate inputs. Among of them, microbe-mediated erythritol production has been implemented in an industrial scale, but microbial growth and substrate conversion rates are often limited by harsh environmental conditions. In this review, we focused on xylitol, mannitol, sorbitol, and erythritol, the four representative sugar alcohols. The main metabolic engineering strategies, such as regulation of key genes and cofactor balancing, for improving the production of these sugar alcohols were reviewed. The feasible strategies to enhance the stress tolerance of chassis cells, especially thermotolerance, were also summarized. Different low-cost substrates like glycerol, molasses, cellulose hydrolysate, and CO2 employed for producing these sugar alcohols were presented. Given the value of polyols as precursor platform chemicals that can be leveraged to produce a diverse array of chemical products, we not only discuss the challenges encountered in the above parts, but also envisioned the development of their derivatives for broadening the application of sugar alcohols.
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Affiliation(s)
- Peixin Liang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China
| | - Mingfeng Cao
- Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen 361005, China
| | - Jing Li
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China; College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qinhong Wang
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.
| | - Zongjie Dai
- Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China; National Center of Technology Innovation for Synthetic Biology, Tianjin 300308, China.
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Fructose-induced topographical changes in fructophilic, pseudofructophilic and non-fructophilic lactic acid bacterial strains with genomic comparison. World J Microbiol Biotechnol 2023; 39:73. [PMID: 36627394 DOI: 10.1007/s11274-022-03514-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Accepted: 12/30/2022] [Indexed: 01/12/2023]
Abstract
Fructophilic Lactic Acid Bacteria (FLAB), Fructobacillus fructosus DPC7238 and pseudofructophilic Leuconostoc mesenteroides DPC7261 and non-FLAB Limosilactobacillus reuteri DSM20016 strains were studied for their growth and morphological evolution as a function of increased fructose concentrations (0, 25, and 50% w/v) in the media. A comparison of the genomics of these strains was carried out to relate observed changes and understand fructose-rich adaptations. The viability of FLAB strains were reduced by approx. 50% at a 50% fructose concentration, while the Limosilactobacillus reuteri strain was reduced to approx. 98%. Electron microscopy demonstrated that FLAB strain, Fructobacillus. fructosus and pseudofructophilic Leuc. mesenteroides, were intact but expanded in the presence of high fructose in the medium. Limosilactobacillus reuteri, on the other hand, ruptured as a result of excessive elongation, resulting in the formation of cell debris when the medium contained more than 25% (w/v) fructose. This was entirely and quantitatively corroborated by three-dimensional data obtained by scanning several single cells using an atomic force microscope. The damage caused the bacterial envelope to elongate lengthwise, thus increasing width size and lower height. The cell surface became comparatively smoother at 25% fructose while rougher at 50% fructose, irrespective of the strains. Although Fructobacillus fructosus was highly fructose tolerant and maintained topological integrity, it had a comparatively smaller genome than pseudofructophilic Leuc. mesenteroides. Further, COG analysis identified lower but effective numbers of genes in fructose metabolism and transport of Fructobacillus fructosus, essentially needed for adaptability in fructose-rich niches.
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Lee MA, Choi YJ, Kim YS, Jeon SY, Chung YB, Park SH, Yun YR, Min S, Yang HC, Seo HY. Effects of salt type on the metabolites and microbial community in kimchi fermentation. Heliyon 2022; 8:e11360. [DOI: 10.1016/j.heliyon.2022.e11360] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 09/14/2022] [Accepted: 10/27/2022] [Indexed: 11/09/2022] Open
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Mathematical modeling characterization of mannitol production by three heterofermentative lactic acid bacteria. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.06.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Martínez-Miranda JG, Chairez I, Durán-Páramo E. Mannitol Production by Heterofermentative Lactic Acid Bacteria: a Review. Appl Biochem Biotechnol 2022; 194:2762-2795. [PMID: 35195836 DOI: 10.1007/s12010-022-03836-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 01/28/2022] [Indexed: 12/20/2022]
Abstract
Obesity, diabetes, and other cardiovascular diseases are directly related to the high consumption of processed sugars with high caloric content. The current food industry has novel trends related to replacing highly caloric sugars with non-caloric or low-calorie sweeteners. Mannitol, a polyol, represents a suitable substitute because it has a low caloric content and does not induce a glycemic response, which is crucial for diabetic people. Consequently, this polyol has multiple applications in the food, pharmaceutical, and medicine industries. Mannitol can be produced by plant extraction, chemical or enzymatic synthesis, or microbial fermentation. Different in vitro processes have been developed regarding enzymatic synthesis to obtain mannitol from fructose, glucose, or starch-derived substrates. Various microorganisms such as yeast, fungi, and bacteria are applied for microbial fermentation. Among them, heterofermentative lactic acid bacteria (LAB) represent a reliable and feasible alternative due to their metabolic characteristics. In this regard, the yield and productivity of mannitol depend on the culture system, the growing conditions, and the culture medium composition. In situ mannitol production represents a novel approach to decrease the sugar content in food and beverages. Also, genetic engineering offers an interesting option to obtain mannitol-producing strains. This review presents and discusses the most significant advances that have been made in the mannitol production through fermentation by heterofermentative LAB, including the pertinent and critical analysis of culture conditions considering broth composition, reaction systems, and their effects on productivities and yields.
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Affiliation(s)
- Juan Gilberto Martínez-Miranda
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico
| | - Isaac Chairez
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico
| | - Enrique Durán-Páramo
- Laboratorio de Bioconversiones, Unidad Profesional Interdisciplinaria de Biotecnología, Instituto Politécnico Nacional, Av. Acueducto s/n, Barrio La Laguna Ticomán, Alcaldía Gustavo A. Madero, 07340, Mexico City, Mexico.
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9
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Hijosa-Valsero M, Garita-Cambronero J, Paniagua-García AI, Díez-Antolínez R. Mannitol bioproduction from surplus grape musts and wine lees. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112083] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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10
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Behare PV, Mazhar S, Pennone V, McAuliffe O. Evaluation of lactic acid bacteria strains isolated from fructose-rich environments for their mannitol-production and milk-gelation abilities. J Dairy Sci 2020; 103:11138-11151. [PMID: 33010917 DOI: 10.3168/jds.2020-19120] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2020] [Accepted: 07/20/2020] [Indexed: 11/19/2022]
Abstract
Mannitol is a sugar alcohol, or polyol, widely used in the food industry because of its low-calorie properties. Industrial production of mannitol is difficult and expensive. However, certain bacterial species are known to produce mannitol naturally, including certain lactic acid bacteria and fructophilic lactic acid bacteria (LAB). In this study, bacterial strains isolated from fructose-rich sources, including flowers, leaves, and honey, were identified by 16S rRNA sequence analysis as Leuconostoc, Fructobacillus, Lactococcus, and Lactobacillus species and 4 non-LAB species. DNA profiles generated by pulsed-field gel electrophoresis discriminated 32 strains of Leuconostoc mesenteroides and 6 Fructobacillus strains. Out of 41 LAB strains isolated, 32 were shown to harbor the mdh gene, which encodes the mannitol dehydrogenase enzyme, and several showed remarkable fructose tolerance even at 50% fructose concentrations, indicating their fructophilic nature. Several of the strains isolated, including Leuconostoc mesenteroides strains DPC 7232 and DPC 7261, Fructobacillus fructosus DPC 7237, and Fructobacillus fructosus DPC 7238, produced higher mannitol concentrations than did the positive control strain Limosilactobacillus reuteri DSM 20016 during an enzymatic screening assay. Mannitol concentrations were also examined via HPLC in 1% fructose de Man, Rogosa, and Sharpe medium (FMRS) or 1% fructose milk (FM). Among the strains, Fructobacillus fructosus DPC 7238 displayed high fructose utilization (9.27 g/L), high mannitol yield (0.99 g of mannitol/g of fructose), and greatest volumetric productivities (0.46 g/L per h) in FMRS. However, Leuconostoc mesenteroides DPC 7261 demonstrated the highest fructose utilization (8.99 g/L), mannitol yield (0.72 g of mannitol/g of fructose), and volumetric productivities (0.04 g/L per h) in FM. Storage modulus G' (>0.1 Pa) indicated a shorter gelation time for Limosilactobacillus reuteri DSM 20016 (8.73 h), followed by F. fructosus DPC 7238 (11.57 h) and L. mesenteroides DPC 7261 (14.52 h). Our results show that fructose-rich niches can be considered important sources of fructophilic LAB strains, with the potential to be used as starter cultures or adjunct cultures for the manufacture of mannitol-enriched fermented dairy products and beverages.
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Affiliation(s)
- Pradip V Behare
- Dairy Microbiology Division, Indian Council of Agricultural Research (ICAR)-National Dairy Research Institute, Karnal-132001, Haryana, India
| | - Shahneela Mazhar
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996 Ireland
| | - Vincenzo Pennone
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996 Ireland
| | - Olivia McAuliffe
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996 Ireland; VistaMilk SFI Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996 Ireland.
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11
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Lee KW, Kim GS, Baek AH, Hwang HS, Kwon DY, Kim SG, Lee SY. Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi. J Microbiol Biotechnol 2020; 30:1060-1066. [PMID: 32270659 PMCID: PMC9728259 DOI: 10.4014/jmb.2001.01011] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Accepted: 04/02/2020] [Indexed: 12/15/2022]
Abstract
This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance. Finally, kimchi fermentation testing was performed using selected LAB starters. Kimchi samples were prepared with lactic acid bacteria (LAB) starters, including Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104. The LAB starters are isolated from kimchi and can grow under pH 3.0 and low temperature conditions of 5°C. Four kimchi samples were fermented and stored for 28 days at 5°C. The kimchi samples made with starters (PBio03 and PBio104) had better quality (production of mannitol and maintenance of heterofermentative LAB dominance) than the non-starter kimchi samples. In the starter kimchi, Leu. mesenteroides was the dominant LAB, comprising 80% and 70% of total LAB counts at 7 and 21 days, respectively. Mannitol content of the kimchi with Leu. mesenteroides PBio03 was 1,423 ± 19.1 mg/ 100 g at 28 days, which was higher than that of the non-starter kimchi sample (1,027 ± 12.2 mg/100 g). These results show the possibility of producing kimchi with improved qualities using Leu. mesenteroides PBio03 and PBio104 as starters.
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Affiliation(s)
- Kang Wook Lee
- Pulmuone Institute of Technology, Cheongju 28164, Republic of Korea,Corresponding author Phone: +82-43-903-3894 Fax: +82-772-1909 E-mail:
| | - Geun Su Kim
- Pulmuone Institute of Technology, Cheongju 28164, Republic of Korea
| | - A Hyong Baek
- Pulmuone Institute of Technology, Cheongju 28164, Republic of Korea
| | - Hyun Sun Hwang
- Pulmuone Institute of Technology, Cheongju 28164, Republic of Korea
| | - Do Young Kwon
- Pulmuone Institute of Technology, Cheongju 28164, Republic of Korea
| | - Sang Gu Kim
- Pulmuone Institute of Technology, Cheongju 28164, Republic of Korea
| | - Sang Yun Lee
- Pulmuone Institute of Technology, Cheongju 28164, Republic of Korea
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12
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Mannitol: physiological functionalities, determination methods, biotechnological production, and applications. Appl Microbiol Biotechnol 2020; 104:6941-6951. [DOI: 10.1007/s00253-020-10757-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2020] [Revised: 06/13/2020] [Accepted: 06/24/2020] [Indexed: 12/17/2022]
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13
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Rice T, Sahin AW, Lynch KM, Arendt EK, Coffey A. Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol. Int J Food Microbiol 2020; 321:108546. [PMID: 32087410 DOI: 10.1016/j.ijfoodmicro.2020.108546] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 12/19/2019] [Accepted: 01/31/2020] [Indexed: 01/02/2023]
Abstract
The demand for sugar reduction in products across the food and beverage industries has evoked the development of novel processes including the application of fermentation with lactic acid bacteria. Heterofermentative lactic acid bacteria (LAB) are diverse in their ability to utilise fermentable sugars and can also convert fructose into the sweet tasting polyol, mannitol. The sourdough microbiota has long been recognised as an ecological niche for a range of homofermentative and heterofermentative lactic acid bacteria. A leading determinant in the biodiversity of sourdough microbial populations is the type of flour used. Ten non-wheat flours were used and back-slopped for 7 days resulting in the isolation of 52 mannitol producing isolates which spanned six heterofermentative species of the genera Lactobacillus, Leuconostoc and Weissella. Assessment of mannitol productivity in fructose concentrations up to 100 g/L found Leuconostoc citreum TR116, to have the best mannitol producing characteristics, consuming 95% of available fructose and yielding 0.68 g of mannitol per gram of fructose consumed which equates to the maximal theoretical yield. Investigation of the effects of initial pH on mannitol production and other fermentation parameters in the isolates found pH 7 to be best for isolates Lactobacillus brevis TR052, Leuconostoc fallax TR111, Leuconostoc citreum TR116, Leuconostoc mesenteroides TR154 and Weissella paramesenteroides TR212, while pH 6 was optimal for Leuconostoc pseudomesenteroides TR080. The fermentation of apple juice with each isolate resulted in sugar reduction ranging from 30.3-74.0 g/L (34-72%). When apple juice fermentation with Leuconostoc citreum TR116 was scaled up to 1 L bioreactor a reduction in sugar of 98.6 g/L (83%) was achieved along with the production of 61.6 g/L mannitol. This demonstrates a fermentative process for sugar reduction in fruit juice with concomitant production of the sweet metabolite mannitol to create a fermentate that is suitable for further development as a low sugar fruit juice alternative.
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Affiliation(s)
- Tom Rice
- Department of Biological Science, Cork Institute of Technology, Bishopstown, Cork, Ireland
| | - Aylin W Sahin
- School of Nutrition and Health, University College Cork, Cork, Ireland
| | - Kieran M Lynch
- School of Nutrition and Health, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Nutrition and Health, University College Cork, Cork, Ireland
| | - Aidan Coffey
- Department of Biological Science, Cork Institute of Technology, Bishopstown, Cork, Ireland.
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14
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Ilgın M, Germec M, Turhan I. Inulinase production and mathematical modeling from carob extract by using
Aspergillus niger. Biotechnol Prog 2019; 36:e2919. [DOI: 10.1002/btpr.2919] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 09/17/2019] [Accepted: 09/22/2019] [Indexed: 12/12/2022]
Affiliation(s)
- Merve Ilgın
- Akdeniz UniversityDepartment of Food Engineering Antalya Turkey
| | - Mustafa Germec
- Akdeniz UniversityDepartment of Food Engineering Antalya Turkey
| | - Irfan Turhan
- Akdeniz UniversityDepartment of Food Engineering Antalya Turkey
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15
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Sahin AW, Zannini E, Coffey A, Arendt EK. Sugar reduction in bakery products: Current strategies and sourdough technology as a potential novel approach. Food Res Int 2019; 126:108583. [PMID: 31732069 DOI: 10.1016/j.foodres.2019.108583] [Citation(s) in RCA: 39] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/05/2019] [Accepted: 07/24/2019] [Indexed: 10/26/2022]
Abstract
The world is facing a big problem of non-communicable diseases, such as obesity, cardiovascular disease and diabetes. An excessive sugar consumption is considered as a main factor, which triggers these diseases. The two main sources of sugar in processed products on the market are sugar-sweetened beverages and sweet bakery products. Sugar reduction is challenging, especially in baked goods, since it interacts significantly with all ingredients. These interactions cause an increase in gelatinization temperature, a delay in gluten network development, an increase or decrease in yeast activity depending on the sugar concentration, as well as an enhancement of emulsification. Reflecting the molecular interactions on the product quality characteristics of different types of baked goods, sugar also contributes to browning reactions and extension of microbial shelf life. During cake preparation, sugar supports the batter aeration which results in the typical soft cake crumb. Furthermore, it contributes to the spreading process of biscuits during baking and enhances surface cracking due to recrystallization. Sugar reduction requires the development of different strategies; Two well-known strategies are the replacement of added sugar by the combination of bulking agents and high-intensive sweeteners, or by sweet bulking ingredients, such as polyols. The in-situ production of polyols to enhance sweetness, and exopolysaccharides to improve texture, in a sourdough system shows high potential as sugar replacement. Lactobacillus sanfranciscensis, Leuconostoc mesenteroides and Leuconostoc citreum are high mannitol producing lactic acid bacteria (LAB) strains with yields of 70-98% and Leuconostoc oenos was found to produce erythritol. Furthermore, the yeast strain Candida milleri isolated from sourdough produces xylitol in the presence of xylose. Exopolysaccharides produced by LAB and/or yeasts are known to improve the texture and structure of bakery products and, thus, have high potential as natural functional ingredients to compensate quality loss in sweet bakery goods.
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Affiliation(s)
- Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences and APC Microbiome Ireland, University College Cork, Ireland.
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16
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Lewis T, Chalise P, Gauldin C, Truog W. Pharmacometabolomics of Respiratory Phenotypic Response to Dexamethasone in Preterm Infants at Risk for Bronchopulmonary Dysplasia. Clin Transl Sci 2019; 12:591-599. [PMID: 31188532 PMCID: PMC6853142 DOI: 10.1111/cts.12659] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2019] [Accepted: 05/07/2019] [Indexed: 12/23/2022] Open
Abstract
A prospective cohort study was performed in preterm infants less than 32 weeks gestation at birth who were treated with dexamethasone for developing or established bronchopulmonary dysplasia (BPD). Respiratory phenotype (Respiratory Severity Score (RSS)), serum, and urine metabolomics were assessed before and after treatment. Ten infants provided nine matched serum and nine matched urine samples. There was a significant decrease in RSS with steroid treatment. Serum gluconic acid had the largest median fold change (140 times decreased, P = 0.008). In metabolite set enrichment analysis, in both serum and urine, the urea cycle, ammonia recycling, and malate-aspartate shuttle pathways were most significantly enriched when comparing pretreatment and post-treatment (P value < 0.05). In regression analyses, 6 serum and 28 urine metabolites were significantly associated with change in RSS. Urine gluconic acid lactone was the most significantly correlated with clinical response (correlational coefficient 0.915). Pharmacometabolomic discovery of drug response biomarkers in preterm infants may allow precision therapeutics in BPD treatment.
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Affiliation(s)
- Tamorah Lewis
- Department of Pediatrics, Children's Mercy Hospital, University of Missouri Kansas City School of Medicine, Kansas City, Missouri, USA
| | - Prabhakar Chalise
- Department of Biostatistics, Kansas University Medical Center, Kansas City, Missouri, USA
| | - Cheri Gauldin
- Department of Pediatrics, Children's Mercy Hospital, University of Missouri Kansas City School of Medicine, Kansas City, Missouri, USA
| | - William Truog
- Department of Pediatrics, Children's Mercy Hospital, University of Missouri Kansas City School of Medicine, Kansas City, Missouri, USA
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17
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Ruiz Rodríguez LG, Mohamed F, Bleckwedel J, Medina R, De Vuyst L, Hebert EM, Mozzi F. Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina. Front Microbiol 2019; 10:1091. [PMID: 31164879 PMCID: PMC6536596 DOI: 10.3389/fmicb.2019.01091] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2019] [Accepted: 04/30/2019] [Indexed: 02/03/2023] Open
Abstract
Lactic acid bacteria (LAB) are capable of converting carbohydrate substrates into organic acids (mainly lactic acid) and producing a wide range of metabolites. Due to their interesting beneficial properties, LAB are widely used as starter cultures, as probiotics, and as microbial cell factories. Exploring LAB present in unknown niches may lead to the isolation of unique species or strains with relevant technological properties. Autochthonous rather than allochthonous starter cultures are preferred in the current industry of fermented food products, due to better adaptation and performance of autochthonous strains to the matrix they originate from. In this work, the lactic microbiota of eight different wild tropical types of fruits and four types of flowers were studied. The ability of the isolated strains to produce metabolites of interest to the food industry was evaluated. The presence of 21 species belonging to the genera Enterococcus, Fructobacillus, Lactobacillus, Lactococcus, Leuconostoc, and Weissella was evidenced by using culture-dependent techniques. The isolated LAB corresponded to 95 genotypically differentiated strains by applying rep-PCR and sequencing of the 16S rRNA gene; subsequently, representative strains of the different isolated species were studied for technological properties, such as fast growth rate and acidifying capacity; pectinolytic and cinnamoyl esterase activities, and absence of biogenic amine biosynthesis. Additionally, the strains' capacity to produce ethyl esters as well as mannitol was evaluated. The isolated fruit- and flower-origin LAB displayed functional properties that validate their potential use in the manufacture of fermented fruit-based products setting the background for the design of novel functional foods.
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Affiliation(s)
- Luciana G Ruiz Rodríguez
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Florencia Mohamed
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Juliana Bleckwedel
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Roxana Medina
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Department of Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium
| | - Elvira M Hebert
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
| | - Fernanda Mozzi
- Technology and Development Laboratory, Centro de Referencia para Lactobacilos (CERELA)-CONICET, San Miguel de Tucumán, Tucumán, Argentina
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18
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Polyol-producing lactic acid bacteria isolated from sourdough and their application to reduce sugar in a quinoa-based milk substitute. Int J Food Microbiol 2018; 286:31-36. [DOI: 10.1016/j.ijfoodmicro.2018.07.013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 06/18/2018] [Accepted: 07/11/2018] [Indexed: 01/17/2023]
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19
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Yatmaz E, Turhan I. Carob as a carbon source for fermentation technology. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2018. [DOI: 10.1016/j.bcab.2018.08.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Sahin AW, Rice T, Zannini E, Axel C, Coffey A, Lynch KM, Arendt EK. Leuconostoc citreum TR116: In-situ production of mannitol in sourdough and its application to reduce sugar in burger buns. Int J Food Microbiol 2018; 302:80-89. [PMID: 31208534 DOI: 10.1016/j.ijfoodmicro.2018.06.026] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2018] [Revised: 06/13/2018] [Accepted: 06/29/2018] [Indexed: 01/13/2023]
Abstract
A marketing study revealed that commercially available burger buns can contain up to 10% (w/w) of added sugar. In order to reduce sugar and maintaining the product quality at the same time, functional ingredients and alternative sweetening agents have to be incorporated. In this study, the sourdough lactic acid bacteria Leuconostoc citreum TR116, selected for its ability to produce high amounts of mannitol, was used to produce wheat sourdough and its biochemical characteristics (cell count, pH, TTA, sugar- and acid profile, as well as mannitol production) were monitored over 48 h. The so produced sourdough was then incorporated, as a functional ingredient, into a sugar reduced burger bun system and the quality characteristics of the dough and the final product were determined. Sourdough incorporation counteract the negative effects of sugar reduction on dough properties and resulted in the same viscoelastic properties (0.423 ± 0.008) and gluten-network-development (PMT: 160 ± 12.6 s; TM: 44.0 ± 2.6 BU) as the full-sugar control dough. Furthermore, the investigation of specific volume, crumb hardness and chewiness revealed no significant differences between sugar reduced sourdough burger buns and its control. It is noteworthy that sourdough contributed to browning reaction resulting in darker crumb and crust colour (-8.2%; -9.6%) and it extended microbial shelf life of the burger buns significantly (+3.5 days). Sensory evaluation showed no significant differences in sweetness and sourness between sugar reduced buns containing sourdough and the full-sugar control. In conclusion, the incorporation of mannitol-rich sourdough fermented by Leuconostoc citreum TR116 represents a novel technological approach in the field of sugar reduction and showed high potential as a functional ingredient to ameliorate the losses of important quality parameters. Especially sourdough containing higher amounts of mannitol and lower amounts of lactate improved significantly the dough and burger bun quality.
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Affiliation(s)
- Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Tom Rice
- Department of Biological Sciences, Cork Institute of Technology, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Claudia Axel
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Aidan Coffey
- Department of Biological Sciences, Cork Institute of Technology, Ireland
| | - Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences and APC Microbiome Institute, University College Cork, Ireland.
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21
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Role of jeotgal, a Korean traditional fermented fish sauce, in microbial dynamics and metabolite profiles during kimchi fermentation. Food Chem 2018; 265:135-143. [PMID: 29884364 DOI: 10.1016/j.foodchem.2018.05.093] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2017] [Revised: 04/28/2018] [Accepted: 05/21/2018] [Indexed: 12/26/2022]
Abstract
We investigated the effects of jeotgal (fermented fish sauce) on kimchi fermentation, with or without saeu-jeot and myeolchi-jeot. Bacterial community analysis showed that Leuconostoc, Weissella, Lactobacillus, and Tetragenococcus were the dominant genera; however, their succession depended on the presence of jeotgal. Leuconostoc gasicomitatum was the dominant species in kimchi without jeotgal, whereas Weissella koreensis and Lactobacillus sakei were the dominant species in kimchi with myeolchi-jeot and saeu-jeot, respectively. Metabolite analysis, using 1H NMR, showed that the amounts of amino acids and gamma-aminobutyric acid (GABA) were higher in kimchi with jeotgal. Increases in acetate, lactate, and mannitol contents depended on fructose consumption and were more rapid in kimchi with jeotgal. Moreover, the consumption of various amino acids affected the increase in kimchi LAB. Thus, the role of jeotgal in kimchi fermentation was related to enhancement of taste, the amino acid source, and the increases in levels of functional metabolites.
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22
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Cao H, Yue M, Liu G, Du Y, Yin H. Microbial production of mannitol by Lactobacillus brevis 3-A5 from concentrated extract of Jerusalem artichoke tubers. Biotechnol Appl Biochem 2017; 65:484-489. [PMID: 28833484 DOI: 10.1002/bab.1590] [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: 12/06/2016] [Accepted: 08/14/2017] [Indexed: 01/05/2023]
Abstract
In the present study, the conversion of the extract of Jerusalem artichoke tubers for mannitol production by Lactobacillus brevis 3-A5 was investigated. When the bacterium utilized enzymatic hydrolysates of Jerusalem artichoke extract as the main substrates in batch fermentation, the significant decrease in mannitol productivity was observed when the initial concentration of reducing sugar increased. Then, a strategy of continuous fed-batch fermentation was adopted for improving mannitol production with enzymatic hydrolysates of Jerusalem artichoke extract as main substrates. Although the concentration of mannitol could reach 199.86 g/L at the end of the fermentation, the productivity for the overall process of the fermentation was only 1.67 g/L/H. To improve the mannitol productivity with both higher yield and concentration, the simultaneous enzymatic saccharification and fermentation (SSF) was studied. In SSF, the mannitol production reached 176.50 g/L in 28 H with a productivity of 6.30 g/L/H and a yield of 0.68 g/g total sugar. Our study provides a cost-effective and eco-friendly method for mannitol production from a cheap biomass.
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Affiliation(s)
- Hailong Cao
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, CAS, Dalian, People's Republic of China
| | - Min Yue
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, CAS, Dalian, People's Republic of China
| | - Gang Liu
- Department of Food Science and Engineering, Dalian Ocean University, People's Republic of China
| | - Yuguang Du
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, CAS, Dalian, People's Republic of China.,National Key Laboratory of Biochemical Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, People's Republic of China
| | - Heng Yin
- Dalian Institute of Chemical Physics, Chinese Academy of Sciences, CAS, Dalian, People's Republic of China
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23
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Pan-genomic and transcriptomic analyses of Leuconostoc mesenteroides provide insights into its genomic and metabolic features and roles in kimchi fermentation. Sci Rep 2017; 7:11504. [PMID: 28912444 PMCID: PMC5599536 DOI: 10.1038/s41598-017-12016-z] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2017] [Accepted: 08/30/2017] [Indexed: 12/28/2022] Open
Abstract
The genomic and metabolic features of Leuconostoc (Leu) mesenteroides were investigated through pan-genomic and transcriptomic analyses. Relatedness analysis of 17 Leu. mesenteroides strains available in GenBank based on 16S rRNA gene sequence, average nucleotide identity, in silico DNA-DNA hybridization, molecular phenotype, and core-genome indicated that Leu. mesenteroides has been separated into different phylogenetic lineages. Pan-genome of Leu. mesenteroides strains, consisting of 999 genes in core-genome, 1,432 genes in accessory-genome, and 754 genes in unique genome, and their COG and KEGG analyses showed that Leu. mesenteroides harbors strain-specifically diverse metabolisms, probably representing high evolutionary genome changes. The reconstruction of fermentative metabolic pathways for Leu. mesenteroides strains showed that Leu. mesenteroides produces various metabolites such as lactate, ethanol, acetate, CO2, mannitol, diacetyl, acetoin, and 2,3-butanediol through an obligate heterolactic fermentation from various carbohydrates. Fermentative metabolic features of Leu. mesenteroides during kimchi fermentation were investigated through transcriptional analyses for the KEGG pathways and reconstructed metabolic pathways of Leu. mesenteroides using kimchi metatranscriptomic data. This was the first study to investigate the genomic and metabolic features of Leu. mesenteroides through pan-genomic and metatranscriptomic analyses, and may provide insights into its genomic and metabolic features and a better understanding of kimchi fermentations by Leu. mesenteroides.
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24
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Dai Y, Meng Q, Mu W, Zhang T. Recent advances in the applications and biotechnological production of mannitol. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.07.022] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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25
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Ruiz Rodríguez LG, Aller K, Bru E, De Vuyst L, Hébert EM, Mozzi F. Enhanced mannitol biosynthesis by the fruit origin strain Fructobacillus tropaeoli CRL 2034. Appl Microbiol Biotechnol 2017; 101:6165-6177. [PMID: 28674850 DOI: 10.1007/s00253-017-8395-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2017] [Revised: 06/12/2017] [Accepted: 06/13/2017] [Indexed: 11/30/2022]
Abstract
Mannitol is a natural low-calorie sugar alcohol produced by certain (micro)organisms applicable in foods for diabetics due to its zero glycemic index. In this work, we evaluated mannitol production and yield by the fruit origin strain Fructobacillus tropaeoli CRL 2034 using response surface methodology with central composite design (CCD) as optimization strategy. The effect of the total saccharide (glucose + fructose, 1:2) content (TSC) in the medium (75, 100, 150, 200, and 225 g/l) and stirring (S; 50, 100, 200, 300 and 350 rpm) on mannitol production and yield by this strain was evaluated by using a 22 full-factorial CCD with 4 axial points (α = 1.5) and four replications of the center point, leading to 12 random experimental runs. Fermentations were carried out at 30 °C and pH 5.0 for 24 h. Minitab-15 software was used for experimental design and data analyses. The multiple response prediction analysis established 165 g/l of TSC and 200 rpm of S as optimal culture conditions to reach 85.03 g/l [95% CI (78.68, 91.39)] of mannitol and a yield of 82.02% [95% CI (71.98, 92.06)]. Finally, a validation experiment was conducted at the predicted optimum levels. The results obtained were 81.91 g/l of mannitol with a yield of 77.47% in outstanding agreement with the expected values. The mannitol 2-dehydrogenase enzyme activity was determined with 4.6-4.9 U/mg as the highest value found. To conclude, F. tropaeoli CRL 2034 produced high amounts of high-quality mannitol from fructose, being an excellent candidate for this polyol production.
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Affiliation(s)
- Luciana G Ruiz Rodríguez
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000, Tucumán, Argentina
| | - Kadri Aller
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000, Tucumán, Argentina.,Center for Food and Fermentation Technologies, Akadeemia tee 15A, 12618, Tallinn, Estonia
| | - Elena Bru
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000, Tucumán, Argentina
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology, Department of Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050, Brussels, Belgium
| | - Elvira M Hébert
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000, Tucumán, Argentina
| | - Fernanda Mozzi
- Centro de Referencia para Lactobacilos (CERELA-CONICET), Chacabuco 145, T4000, Tucumán, Argentina.
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26
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Liao XY, Guo LQ, Ye ZW, Qiu LY, Gu FW, Lin JF. Use of autochthonous lactic acid bacteria starters to ferment mango juice for promoting its probiotic roles. Prep Biochem Biotechnol 2017; 46:399-405. [PMID: 26176886 DOI: 10.1080/10826068.2015.1045615] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Strains of Leuconostoc mesenteroides, Pediococcus pentosaceus, and Lactobacillus brevis were identified from mango fruits by partial 16S rDNA gene sequence. Based on the ability of producing mannitol and diacetyl, Leuconostoc mesenteroides MPL18 and MPL39 were selected within the lactic acid bacteria isolates, and used as mixed starters to ferment mango juice (MJ). Both the autochthonous strains grew well in fermented mango juice (FMJ) and remained viable at 9.81 log cfu mL(-1) during 30 days of storage at 4°C. The content of total sugar of FMJ was lower than that of MJ, while the concentration of mannitol was higher than that of MJ, and the concentration of diacetyl was 3.29 ± 0.12 mg L(-1). Among detected organic acids including citric acid, gallic acid, lactic acid, and acetic acid, only citric acid and gallic acid were found in MJ, while all detected organic acids were found in FMJ. The concentration of lactic acid of FMJ was the highest (78.62 ± 13.66 mM) among all detected organic acids. The DPPH radical scavenging capacity of FMJ was higher than that of MJ. Total phenolic compounds were better preserved in FMJ. The acidity and sweetness had a noticeable impact on the overall acceptance of the treated sample.
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Affiliation(s)
- Xue-Yi Liao
- a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China.,b School of Chemical Engineering and Food Science , Hu Bei University of Arts and Science , Xiang Yang , Hubei , China
| | - Li-Qiong Guo
- a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China
| | - Zhi-Wei Ye
- a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China
| | - Ling-Yan Qiu
- a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China
| | - Feng-Wei Gu
- a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China
| | - Jun-Fang Lin
- a Department of Bioengineering, College of Food Science , South China Agricultural University , Guangzhou , Guangdong , China
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27
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Global Analysis of Mannitol 2-Dehydrogenase in Lactobacillus reuteri CRL 1101 during Mannitol Production through Enzymatic, Genetic and Proteomic Approaches. PLoS One 2017; 12:e0169441. [PMID: 28060932 PMCID: PMC5218481 DOI: 10.1371/journal.pone.0169441] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2016] [Accepted: 12/17/2016] [Indexed: 11/20/2022] Open
Abstract
Several plants, fungi, algae, and certain bacteria produce mannitol, a polyol derived from fructose. Mannitol has multiple industrial applications in the food, pharmaceutical, and medical industries, being mainly used as a non-metabolizable sweetener in foods. Many heterofermentative lactic acid bacteria synthesize mannitol when an alternative electron acceptor such as fructose is present in the medium. In previous work, we reported the ability of Lactobacillus reuteri CRL 1101 to efficiently produce mannitol from sugarcane molasses as carbon source at constant pH of 5.0; the activity of the enzyme mannitol 2-dehydrogenase (MDH) responsible for the fructose conversion into mannitol being highest during the log cell growth phase. Here, a detailed assessment of the MDH activity and relative expression of the mdh gene during the growth of L. reuteri CRL 1101 in the presence of fructose is presented. It was observed that MDH was markedly induced by the presence of fructose. A direct correlation between the maximum MDH enzyme activity and a high level of mdh transcript expression during the log-phase of cells grown in a fructose-containing chemically defined medium was detected. Furthermore, two proteomic approaches (2DE and shotgun proteomics) applied in this study confirmed the inducible expression of MDH in L. reuteri. A global study of the effect of fructose on activity, mdh gene, and protein expressions of MDH in L. reuteri is thus for the first time presented. This work represents a deep insight into the polyol formation by a Lactobacillus strain with biotechnological potential in the nutraceutics and pharmaceutical areas.
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Exploring the Impacts of Postharvest Processing on the Microbiota and Metabolite Profiles during Green Coffee Bean Production. Appl Environ Microbiol 2016; 83:AEM.02398-16. [PMID: 27793826 DOI: 10.1128/aem.02398-16] [Citation(s) in RCA: 119] [Impact Index Per Article: 14.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Accepted: 10/21/2016] [Indexed: 11/20/2022] Open
Abstract
The postharvest treatment and processing of fresh coffee cherries can impact the quality of the unroasted green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through two different wet and dry methods to monitor differences in the microbial community structure and in substrate and metabolite profiles. The changes were followed throughout the postharvest processing chain, from harvest to drying, by implementing up-to-date techniques, encompassing multiple-step metagenomic DNA extraction, high-throughput sequencing, and multiphasic metabolite target analysis. During wet processing, a cohort of lactic acid bacteria (i.e., Leuconostoc, Lactococcus, and Lactobacillus) was the most commonly identified microbial group, along with enterobacteria and yeasts (Pichia and Starmerella). Several of the metabolites associated with lactic acid bacterial metabolism (e.g., lactic acid, acetic acid, and mannitol) produced in the mucilage were also found in the endosperm. During dry processing, acetic acid bacteria (i.e., Acetobacter and Gluconobacter) were most abundant, along with Pichia and non-Pichia (Candida, Starmerella, and Saccharomycopsis) yeasts. Accumulation of associated metabolites (e.g., gluconic acid and sugar alcohols) took place in the drying outer layers of the coffee cherries. Consequently, both wet and dry processing methods significantly influenced the microbial community structures and hence the composition of the final green coffee beans. This systematic approach to dissecting the coffee ecosystem contributes to a deeper understanding of coffee processing and might constitute a state-of-the-art framework for the further analysis and subsequent control of this complex biotechnological process. IMPORTANCE Coffee production is a long process, starting with the harvest of coffee cherries and the on-farm drying of their beans. In a later stage, the dried green coffee beans are roasted and ground in order to brew a cup of coffee. The on-farm, postharvest processing method applied can impact the quality of the green coffee beans. In the present case study, freshly harvested Arabica coffee cherries were processed through wet and dry processing in four distinct variations. The microorganisms present and the chemical profiles of the coffee beans were analyzed throughout the postharvest processing chain. The up-to-date techniques implemented facilitated the investigation of differences related to the method applied. For instance, different microbial groups were associated with wet and dry processing methods. Additionally, metabolites associated with the respective microorganisms accumulated on the final green coffee beans.
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29
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Ruiz-Rodríguez L, Bleckwedel J, Eugenia Ortiz M, Pescuma M, Mozzi F. Lactic Acid Bacteria. Ind Biotechnol (New Rochelle N Y) 2016. [DOI: 10.1002/9783527807796.ch11] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Affiliation(s)
- Luciana Ruiz-Rodríguez
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Juliana Bleckwedel
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Maria Eugenia Ortiz
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Micaela Pescuma
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
| | - Fernanda Mozzi
- Centro de Referencia para Lactobacilos (CERELA)-CONICET; Chacabuco 145. San Miguel de Tucumán 4000 Argentina
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30
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Goulas V, Stylos E, Chatziathanasiadou MV, Mavromoustakos T, Tzakos AG. Functional Components of Carob Fruit: Linking the Chemical and Biological Space. Int J Mol Sci 2016; 17:E1875. [PMID: 27834921 PMCID: PMC5133875 DOI: 10.3390/ijms17111875] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2016] [Revised: 10/21/2016] [Accepted: 11/04/2016] [Indexed: 12/24/2022] Open
Abstract
The contribution of natural products to the drug-discovery pipeline has been remarkable since they have served as a rich source for drug development and discovery. Natural products have adapted, during the course of evolution, optimum chemical scaffolds against a wide variety of diseases, including cancer and diabetes. Advances in high-throughput screening assays, assisted by the continuous development on the instrumentation's capabilities and omics, have resulted in charting a large chemical and biological space of drug-like compounds, originating from natural sources. Herein, we attempt to integrate the information on the chemical composition and the associated biological impact of carob fruit in regards to human health. The beneficial and health-promoting effects of carob along with the clinical trials and the drug formulations derived from carob's natural components are presented in this review.
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Affiliation(s)
- Vlasios Goulas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Lemesos 3603, Cyprus.
| | - Evgenios Stylos
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
- Biotechnology Laboratory, Department of Biological Applications and Technologies, University of Ioannina, 45110 Ioannina, Greece.
| | - Maria V Chatziathanasiadou
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
| | - Thomas Mavromoustakos
- Laboratory of Organic Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, 11571 Athens, Greece.
| | - Andreas G Tzakos
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece.
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31
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Feng Q, Liu Z, Zhong S, Li R, Xia H, Jie Z, Wen B, Chen X, Yan W, Fan Y, Guo Z, Meng N, Chen J, Yu X, Zhang Z, Kristiansen K, Wang J, Xu X, He K, Li G. Integrated metabolomics and metagenomics analysis of plasma and urine identified microbial metabolites associated with coronary heart disease. Sci Rep 2016; 6:22525. [PMID: 26932197 PMCID: PMC4773756 DOI: 10.1038/srep22525] [Citation(s) in RCA: 102] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2015] [Accepted: 02/15/2016] [Indexed: 11/09/2022] Open
Abstract
Coronary heart disease (CHD) is top risk factor for health in modern society, causing high mortality rate each year. However, there is no reliable way for early diagnosis and prevention of CHD so far. So study the mechanism of CHD and development of novel biomarkers is urgently needed. In this study, metabolomics and metagenomics technology are applied to discover new biomarkers from plasma and urine of 59 CHD patients and 43 healthy controls and trace their origin. We identify GlcNAc-6-P which has good diagnostic capability and can be used as potential biomarkers for CHD, together with mannitol and 15 plasma cholines. These identified metabolites show significant correlations with clinical biochemical indexes. Meanwhile, GlcNAc-6-P and mannitol are potential metabolites originated from intestinal microbiota. Association analysis on species and function levels between intestinal microbes and metabolites suggest a close correlation between Clostridium sp. HGF2 and GlcNAc-6-P, Clostridium sp. HGF2, Streptococcus sp. M143, Streptococcus sp. M334 and mannitol. These suggest the metabolic abnormality is significant and gut microbiota dysbiosis happens in CHD patients.
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Affiliation(s)
- Qiang Feng
- BGI-Shenzhen, Shenzhen, 518083, China.,Department of Oral Microbiome, School of Stomatology, Shandong University, Shandong Provincial Key Laboratory of Oral Tissue Regeneration, Jinan, China.,Shenzhen Engineering Laboratory of Detection and Intervention of human intestinal microbiome
| | - Zhipeng Liu
- BGI-Shenzhen, Shenzhen, 518083, China.,College of Life Sciences, University of Chinese Academy of Sciences, 19A Yuquan Road, Shijingshan District, Beijing, 100094, China
| | - Shilong Zhong
- Medical Research Center of Guangdong General Hospital, Guangzhou, Guangdong, China.,Guangdong Cardiovascular Institute, Guangdong Academy of Medical Sciences, Guangzhou, Guangdong, China
| | - Ruijun Li
- Department of cardiology, Chinese PLA general hospital, Fuxing Road 28, Beijing, 100853, China
| | - Huihua Xia
- BGI-Shenzhen, Shenzhen, 518083, China.,Shenzhen Key Laboratory of Human Commensal Microorganisms and Health Research, BGI-Shenzhen, Shenzhen, China
| | - Zhuye Jie
- BGI-Shenzhen, Shenzhen, 518083, China.,Shenzhen Key Laboratory of Human Commensal Microorganisms and Health Research, BGI-Shenzhen, Shenzhen, China
| | - Bo Wen
- BGI-Shenzhen, Shenzhen, 518083, China
| | | | - Wei Yan
- Department of cardiology, Chinese PLA general hospital, Fuxing Road 28, Beijing, 100853, China
| | | | | | - Nan Meng
- BGI-Shenzhen, Shenzhen, 518083, China.,Shenzhen Key Laboratory of Human Commensal Microorganisms and Health Research, BGI-Shenzhen, Shenzhen, China
| | - Jiyan Chen
- Medical Research Center of Guangdong General Hospital, Guangzhou, Guangdong, China
| | - Xiyong Yu
- Medical Research Center of Guangdong General Hospital, Guangzhou, Guangdong, China.,Guangdong Cardiovascular Institute, Guangdong Academy of Medical Sciences, Guangzhou, Guangdong, China
| | - Zhiwei Zhang
- Guangdong Cardiovascular Institute, Guangdong Academy of Medical Sciences, Guangzhou, Guangdong, China
| | - Karsten Kristiansen
- BGI-Shenzhen, Shenzhen, 518083, China.,Department of Biology, University of Copenhagen, Ole MaaløesVej 5, 2200 Copenhagen, Denmark
| | - Jun Wang
- BGI-Shenzhen, Shenzhen, 518083, China.,Department of Biology, University of Copenhagen, Ole MaaløesVej 5, 2200 Copenhagen, Denmark.,Princess Al Jawhara Center of Excellence in the Research of Hereditary Disorders, King Abdulaziz University, Jeddah 21589, Saudi Arabia.,Macau University of Science and Technology, Avenida Wai long, Taipa, Macau 999078, China.,Department of Medicine, University of Hong Kong, Hong Kong
| | - Xun Xu
- BGI-Shenzhen, Shenzhen, 518083, China
| | - Kunlun He
- Department of cardiology, Chinese PLA general hospital, Fuxing Road 28, Beijing, 100853, China
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32
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Paixão SM, Silva TP, Arez BF, Alves L. Advances in the Reduction of the Costs Inherent to Fossil Fuels' Biodesulfurization towards Its Potential Industrial Application. APPLYING NANOTECHNOLOGY TO THE DESULFURIZATION PROCESS IN PETROLEUM ENGINEERING 2016. [DOI: 10.4018/978-1-4666-9545-0.ch013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Biodesulfurization (BDS) process consists on the use of microorganisms for the removal of sulfur from fossil fuels. Through BDS it is possible to treat most of the organosulfur compounds recalcitrant to the conventional hydrodesulfurization (HDS), the petroleum industry's solution, at mild operating conditions, without the need for molecular hydrogen or metal catalysts. This technique results in lower emissions, smaller residue production and less energy consumption, which makes BDS an eco-friendly process that can complement HDS making it more efficient. BDS has been extensively studied and much is already known about the process. Clearly, BDS presents advantages as a complementary technique to HDS; however its commercial use has been delayed by several limitations both upstream and downstream the process. This study will comprehensively review and discuss key issues, like reduction of the BDS costs, advances and/or challenges for a competitive BDS towards its potential industrial application aiming ultra low sulfur fuels.
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Affiliation(s)
| | | | - Bruno F. Arez
- Laboratório Nacional de Energia e Geologia, Portugal
| | - Luís Alves
- Laboratório Nacional de Energia e Geologia, Portugal
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33
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Ortiz ME, Raya RR, Mozzi F. Efficient mannitol production by wild-type Lactobacillus reuteri CRL 1101 is attained at constant pH using a simplified culture medium. Appl Microbiol Biotechnol 2015; 99:8717-29. [PMID: 26084891 DOI: 10.1007/s00253-015-6730-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2015] [Revised: 05/21/2015] [Accepted: 05/26/2015] [Indexed: 11/29/2022]
Abstract
Mannitol is a natural polyol with multiple industrial applications. In this work, mannitol production by Lactobacillus reuteri CRL 1101 was studied at free- and controlled-pH (6.0-4.8) fermentations using a simplified culture medium containing yeast and beef extracts and sugarcane molasses. The activity of mannitol 2-dehydrogenase (MDH), the enzyme responsible for mannitol synthesis, was determined. The effect of the initial biomass concentration was further studied. Mannitol production (41.5 ± 1.1 g/l), volumetric productivity (Q Mtl 1.73 ± 0.05 g/l h), and yield (Y Mtl 105 ± 11 %) were maximum at pH 5.0 after 24 h while the highest MDH activity (1.66 ± 0.09 U/mg protein) was obtained at pH 6.0. No correlation between mannitol production and MDH activity was observed when varying the culture pH. The increase (up to 2000-fold) in the initial biomass concentration did not improve mannitol formation after 24 h although a 2-fold higher amount was produced at 8 h using 1 or 2 g cell dry weight/l comparing to the control (0.001 g cell dry weight/l). Finally, mannitol isolation under optimum fermentation conditions was achieved. The mannitol production obtained in this study is the highest reported so far by a wild-type L. reuteri strain and, more interestingly, using a simplified culture medium.
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Affiliation(s)
- Maria Eugenia Ortiz
- Departamento de Tecnología y Desarrollo, Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Raúl R Raya
- Departamento de Tecnología y Desarrollo, Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina
| | - Fernanda Mozzi
- Departamento de Tecnología y Desarrollo, Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina.
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34
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Shin SY, Han NS. Leuconostoc spp. as Starters and Their Beneficial Roles in Fermented Foods. BENEFICIAL MICROORGANISMS IN FOOD AND NUTRACEUTICALS 2015. [DOI: 10.1007/978-3-319-23177-8_5] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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35
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von Rymon Lipinski GW. Sweeteners. ADVANCES IN BIOCHEMICAL ENGINEERING/BIOTECHNOLOGY 2014; 143:1-28. [PMID: 23887731 DOI: 10.1007/10_2013_222] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
Polyols as sugar substitutes, intense sweeteners and some new carbohydrates are increasingly used in foods and beverages. Some sweeteners are produced by fermentation or using enzymatic conversion. Many studies for others have been published. This chapter reviews the most important sweeteners.
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36
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Ortiz ME, Bleckwedel J, Raya RR, Mozzi F. Biotechnological and in situ food production of polyols by lactic acid bacteria. Appl Microbiol Biotechnol 2013; 97:4713-26. [PMID: 23604535 DOI: 10.1007/s00253-013-4884-z] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2012] [Revised: 03/22/2013] [Accepted: 03/30/2013] [Indexed: 01/18/2023]
Abstract
Polyols such as mannitol, erythritol, sorbitol, and xylitol are naturally found in fruits and vegetables and are produced by certain bacteria, fungi, yeasts, and algae. These sugar alcohols are widely used in food and pharmaceutical industries and in medicine because of their interesting physicochemical properties. In the food industry, polyols are employed as natural sweeteners applicable in light and diabetic food products. In the last decade, biotechnological production of polyols by lactic acid bacteria (LAB) has been investigated as an alternative to their current industrial production. While heterofermentative LAB may naturally produce mannitol and erythritol under certain culture conditions, sorbitol and xylitol have been only synthesized through metabolic engineering processes. This review deals with the spontaneous formation of mannitol and erythritol in fermented foods and their biotechnological production by heterofermentative LAB and briefly presented the metabolic engineering processes applied for polyol formation.
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Affiliation(s)
- Maria Eugenia Ortiz
- Centro de Referencia para Lactobacilos (CERELA)-CONICET, Chacabuco 145, San Miguel de Tucumán 4000, Argentina
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37
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Lactobacillus reuteri CRL 1101 highly produces mannitol from sugarcane molasses as carbon source. Appl Microbiol Biotechnol 2012; 95:991-9. [DOI: 10.1007/s00253-012-3945-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2011] [Revised: 02/02/2012] [Accepted: 02/03/2012] [Indexed: 01/18/2023]
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38
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Mannitol production by heterofermentative Lactobacillus reuteri CRL 1101 and Lactobacillus fermentum CRL 573 in free and controlled pH batch fermentations. Appl Microbiol Biotechnol 2011; 93:2519-27. [DOI: 10.1007/s00253-011-3617-4] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2011] [Revised: 09/05/2011] [Accepted: 09/29/2011] [Indexed: 01/18/2023]
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