Comparative study of the efficacies of nine assay methods for the dextransucrase synthesis of dextran

Revisiting gas-chromatography/mass-spectrometry molar response factors for quantitative analysis (FID or TIC) of glycosidic linkages in polysaccharides produced by oral bacterial biofilms

Methylation analysis was performed on methylated alditol acetate standards and Streptococcus mutans extracellular polymeric substances (EPS) produced from wild-type and Gtf knockout strains (∆GtfB, ∆GtfB, and ∆GtfD). The methylated alditol acetate standards were representative of glycosidic linkages found in S. mutans EPS and were used to calibrate the GC-MS system for an FID detector and MS (TIC) and produce molar response factor, a necessary step in quantitative analysis. FID response factors were consistent with literature values (Sweet et al., 1975) and found to be the superior option for quantitative results, although the TIC response factors now give researchers without access to an FID detector a needed option for molar response factor correction. The GC-MS analysis is then used to deliver the ratio of the linkage types within a biofilm.

Oxidative polyaldehyde production: a novel approach to the conjugation of dextran with soy peptides for improved emulsifying properties

Dextran (polyol) was oxidized with 0, 0.5, 1, and 2 % sodium hypochlorite at pH 9.5 and 35 °C to produce polyaldehyde dextran (PD), which was subsequently conjugated with soy peptides (SP) to improve surface activity. SP-PD complexes were formed by heating 1 % SP and 10 % PD at 60 °C and pH 6.5 for 48 h. PD was more reactive than unmodified dextran with SP to produce conjugates based on the Schiff base with absorption at 294 nm. The formation of SP-PD complexes was confirmed by SDS-PAGE with glycoprotein staining. Turbidity and particle size measurements indicated the SP-PD conjugates had significantly improved emulsifying properties compared to non-conjugated SP and the SP/PD mixtures. The results indicate that controlled oxidation of polysaccharides can be a novel technique to efficiently synthesize amphiphilic functional biopolymers.

Cloning and characterization of a Weissella confusa dextransucrase and its application in high fibre baking

Wheat bran offers health benefits as a baking ingredient, but is detrimental to bread textural quality. Dextran production by microbial fermentation improves sourdough bread volume and freshness, but extensive acid production during fermentation may negate this effect. Enzymatic production of dextran in wheat bran was tested to determine if dextran-containing bran could be used in baking without disrupting bread texture. The Weissella confusa VTT E-90392 dextransucrase gene was sequenced and His-tagged dextransucrase Wc392-rDSR was produced in Lactococcus lactis. Purified enzyme was characterized using ¹⁴C-sucrose radioisotope and reducing value-based assays, the former yielding K_m and V_max values of 14.7 mM and 8.2 μmol/(mg∙min), respectively, at the pH optimum of 5.4. The structure and size of in vitro dextran product was similar to dextran produced in vivo. Dextran (8.1% dry weight) was produced in wheat bran in 6 h using Wc392-rDSR. Bran with and without dextran was used in wheat baking at 20% supplementation level. Dextran presence improved bread softness and neutralized bran-induced volume loss, clearly demonstrating the potential of using dextransucrases in bran bioprocessing for use in baking.

Amino acids interference on the quantification of reducing sugars by the 3,5-dinitrosalicylic acid assay mislead carbohydrase activity measurements

This study evaluated the interference of the amino acids tryptophan, cysteine, histidine, tyrosine, hydroxyproline, leucine, proline, serine, glycine, valine, glutamic acid, phenylalanine, and methionine on the measurement of reducing sugars using a phenol-free 3,5-dinitrosalicylic acid (DNS) reagent. It was found that in reaction mixtures containing 20mM of either tryptophan, cysteine, histidine, tyrosine, or hydroxyproline the measurement of 3.7 mM glucose was overestimated by 76%, 50%, 35%, 18%, and 10%, respectively. The amino acids valine, glutamic acid, and phenylalanine did not affect the DNS reaction, while methionine decreased the color development by 5%. The measurement of glucose, xylose, arabinose, and cellobiose at the 3.7-12.4 mM range in the presence of 20 mM cysteine resulted in an overestimated concentration of 34.8-50%. Enzymatic assays for measuring xylanolytic and filter paper activity (FPAse) were conducted in the presence of 20-60 mM cysteine, and compared to cysteine-free assays. In the presence of cysteine, the measured xylanase activity increased threefold and the FPAse activity increased twofold due to the overestimation of the reducing sugar concentrations in the assays. The interference from cysteine was reduced to a maximum of 8.6% when a DNS reagent containing phenol was used.

Glucansucrases: three-dimensional structures, reactions, mechanism, α-glucan analysis and their implications in biotechnology and food applications

Glucansucrases are extracellular enzymes that synthesize a wide variety of α-glucan polymers and oligosaccharides, such as dextran. These carbohydrates have found numerous applications in food and health industries, and can be used as pure compounds or even be produced in situ by generally regarded as safe (GRAS) lactic acid bacteria in food applications. Research in the recent years has resulted in big steps forward in the understanding and exploitation of the biocatalytic potential of glucansucrases. This paper provides an overview of glucansucrase enzymes, their recently elucidated crystal structures, their reaction and product specificity, and the structural analysis and applications of α-glucan polymers. Furthermore, we discuss key developments in the understanding of α-glucan polymer formation based on the recently elucidated three-dimensional structures of glucansucrase proteins. Finally we discuss the (potential) applications of α-glucans produced by lactic acid bacteria in food and health related industries.

Ultrasonic Degradation of Dextran in Aqueous Solution

An ultrasonic device with frequency of 20 kHz was used to investigate the effect of different operational parameters such as ultrasonic power, temperature and initial molecular weight on dextran degradation. Results show that the molecular weight of dextran can be controlled by ultrasonic treatment. Higher the ultrasonic power and lower the temperature could increase the degradation rate (R).The initial molecular weight plays an important role in at the initial stage of dextran degradation (within 20 minutes). A smilar limiting molecular weight (Mw≈8.7×104) was obtained after 2 hours ultrasonic treatment for four different initial molecular weight dextrans, suggesting that the limiting molecular weight is independent on the initial molecular weight of dextran. Ultrasonic treatment can be used as a safe, simple and effective method to control the molecular weight of dextran.