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Bockwoldt JA, Meng C, Ludwig C, Kupetz M, Ehrmann MA. Proteomic Analysis Reveals Enzymes for β-D-Glucan Formation and Degradation in Levilactobacillus brevis TMW 1.2112. Int J Mol Sci 2022; 23:ijms23063393. [PMID: 35328813 PMCID: PMC8951740 DOI: 10.3390/ijms23063393] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/17/2022] [Accepted: 03/18/2022] [Indexed: 02/01/2023] Open
Abstract
Bacterial exopolysaccharide (EPS) formation is crucial for biofilm formation, for protection against environmental factors, or as storage compounds. EPSs produced by lactic acid bacteria (LAB) are appropriate for applications in food fermentation or the pharmaceutical industry, yet the dynamics of formation and degradation thereof are poorly described. This study focuses on carbohydrate active enzymes, including glycosyl transferases (GT) and glycoside hydrolases (GH), and their roles in the formation and potential degradation of O2-substituted (1,3)-β-D-glucan of Levilactobacillus (L.) brevis TMW 1.2112. The fermentation broth of L. brevis TMW 1.2112 was analyzed for changes in viscosity, β-glucan, and D-glucose concentrations during the exponential, stationary, and early death phases. While the viscosity reached its maximum during the stationary phase and subsequently decreased, the β-glucan concentration only increased to a plateau. Results were correlated with secretome and proteome data to identify involved enzymes and pathways. The suggested pathway for β-glucan biosynthesis involved a β-1,3 glucan synthase (GT2) and enzymes from maltose phosphorylase (MP) operons. The decreased viscosity appeared to be associated with cell lysis as the β-glucan concentration did not decrease, most likely due to missing extracellular carbohydrate active enzymes. In addition, an operon was discovered containing known moonlighting genes, all of which were detected in both proteome and secretome samples.
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Affiliation(s)
- Julia A. Bockwoldt
- Lehrstuhl für Mikrobiologie, Technische Universität München, 85354 Freising, Germany;
| | - Chen Meng
- Bayerisches Zentrum für Biomolekulare Massenspektrometrie (BayBioMS), Technische Universität München, 85354 Freising, Germany; (C.M.); (C.L.)
| | - Christina Ludwig
- Bayerisches Zentrum für Biomolekulare Massenspektrometrie (BayBioMS), Technische Universität München, 85354 Freising, Germany; (C.M.); (C.L.)
| | - Michael Kupetz
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, 85354 Freising, Germany;
| | - Matthias A. Ehrmann
- Lehrstuhl für Mikrobiologie, Technische Universität München, 85354 Freising, Germany;
- Correspondence:
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Yang B, Yin Y, Liu C, Zhao Z, Guo M. Effect of germination time on the compositional, functional and antioxidant properties of whole wheat malt and its end-use evaluation in cookie-making. Food Chem 2021; 349:129125. [PMID: 33535111 DOI: 10.1016/j.foodchem.2021.129125] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 01/12/2021] [Accepted: 01/12/2021] [Indexed: 10/22/2022]
Abstract
This study investigated the effect of germination time on compositional changes and functionality of whole wheat malt flour (WMF) as well as its influence on cookie quality. The results illustrated that malting resulted in decreases of starch, protein, fat and ash, while it increased dietary fiber, carbohydrate and energy. Gel hydration, emulsifying and foaming ability, pasting viscosity decreased significantly, particularly during the first 2 days of germination. Both bound and immobilized water in WMF decreased with increasing germination time while the concentration and antioxidant capacity of extractable and hydrolyzable phenolic compounds (EPP and HPP) increased significantly in WMF and malt-based cookies. Flours changed from an integrated granular to an irregular tousy structure during germination. The incorporation of WMF induced a distorted "honey-like" comb structure to the cookies. Conclusively, controlled germination not only improves the physicochemical, functional properties of WMF but also increases nutrition value and technological performance of malt-based cookies.
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Affiliation(s)
- Bin Yang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Yanjing Yin
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Cheng Liu
- Shandong Taishan Beer Company, Tai'an 271000, China; Shandong Institute of Pomology, Tai'an 271018, Shandong, China
| | - Zhengtao Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Mengmeng Guo
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
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Alves Cayres C, Luis Ramírez Ascheri J, Antonieta Peixoto Gimenes Couto M, Lopes Almeida E. Whole‐grain sorghum, orange pomace, and whey blends as a novel gluten‐free pregelatinized ingredient: Assessment of physicochemical and pasting properties (sorghum‐based pregelatinized flour). J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15014] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Caroline Alves Cayres
- Graduate Program in Engineering of Chemical and Biochemical Processes School of Chemistry, Technology Center Federal University of Rio de Janeiro Rio de Janeiro/RJ Brazil
| | | | | | - Eveline Lopes Almeida
- School of Chemistry, Technology Center Federal University of Rio de Janeiro Rio de Janeiro/RJ Brazil
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Liu J, Li Q, Zhai H, Zhang Y, Zeng X, Tang Y, Tashi N, Pan Z. Effects of the addition of waxy and normal hull-less barley flours on the farinograph and pasting properties of composite flours and on the nutritional value, textural qualities, and in vitro digestibility of resultant breads. J Food Sci 2020; 85:3141-3149. [PMID: 32857867 DOI: 10.1111/1750-3841.15401] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2019] [Revised: 06/06/2020] [Accepted: 08/04/2020] [Indexed: 12/25/2022]
Abstract
Hull-less barley (HLB), especially waxy HLB, contains many physiologically active ingredients; however, its poor processing performance and end-product quality are unfavorable. In this study, 80% waxy or normal HLB wholegrain flour (WGF) and 20% wheat flour were used for baking bread. The farinograph and pasting properties of composite powders, and the nutritional value, textural properties, and in vitro hydrolysis of resultant breads were evaluated. The addition of a high proportion of HLB WGFs significantly increased the nutritional value of breads, especially the β-glucan contents of waxy HLB breads. The addition of HLB WGFs and a suitable amount of wheat gluten led to a lower degree of softening of HLB bread flours but improved its farinograph characteristics, such as higher water absorption rate, development time, stability time, and farinograph quality number. Although the sensory profiles of HLB breads were considerably lower than those of wheat bread, they still received a good overall acceptability from a panel of sensory evaluators. HLB breads, particularly the waxy types, exhibited higher hardness, gumminess, chewiness, and lower specific volume, glycemic index and equilibrium concentration in starch hydrolysis. After baking, the starch crystallinity of dough changed from A to V type, and the relative crystallinity decreased. Overall, waxy HLB breads had more nutritional value than normal HLB breads. Higher β-glucan and total dietary fiber content in HLB might have a positive effect on the nutritional value of the resultant breads. However, high β-glucan and total dietary fiber was also accompanied by a negative effect on the sensory quality and processing performance of the end product. PRACTICAL APPLICATION: The composite flour with 80 g hull-less barley wholegrain flour, 20 g wheat flour, and 30 g wheat gluten can be substituted in breadmaking. Compared to wheat bread, hull-less barley bread exhibited different but acceptable sensory properties and had more nutritional value, particularly the waxy one. Therefore, a high proportion of hull-less barley could be recommended for bread production.
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Affiliation(s)
- Juan Liu
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China.,University of Chinese Academy of Sciences, Beijing, 100049, China
| | - Qiao Li
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China
| | - Huisheng Zhai
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China
| | - Yuhong Zhang
- Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China
| | - Xingquan Zeng
- Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China.,State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, People's Republic of China
| | - Yawei Tang
- Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China.,State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, People's Republic of China
| | - Nyima Tashi
- Tibet Academy of Agriculture and Animal Sciences, Lhasa, People's Republic of China.,State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement, Lhasa, People's Republic of China
| | - Zhifen Pan
- Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, China
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Yang B, Guo M, Zhao Z. Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108651] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Hackenberg S, Leitner T, Jekle M, Becker T. Maltose formation in wheat dough depending on mechanical starch modification and dough hydration. Carbohydr Polym 2018; 185:153-158. [DOI: 10.1016/j.carbpol.2017.12.064] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Revised: 12/22/2017] [Accepted: 12/22/2017] [Indexed: 11/16/2022]
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Rittenauer M, Gladis S, Gastl M, Becker T. Critical evaluation of viscometrically determined pasting temperatures in barley malt. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.456] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Michael Rittenauer
- Technical University of Munich (TUM), School of Life Sciences Weihenstephan, Chair of Brewing and Beverage Technology; Weihenstephaner Steig 20 Freising 85354 Germany
| | - Stefan Gladis
- Technical University of Munich (TUM), School of Life Sciences Weihenstephan, Chair of Brewing and Beverage Technology; Weihenstephaner Steig 20 Freising 85354 Germany
| | - Martina Gastl
- Technical University of Munich (TUM), School of Life Sciences Weihenstephan, Chair of Brewing and Beverage Technology; Weihenstephaner Steig 20 Freising 85354 Germany
| | - Thomas Becker
- Technical University of Munich (TUM), School of Life Sciences Weihenstephan, Chair of Brewing and Beverage Technology; Weihenstephaner Steig 20 Freising 85354 Germany
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