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Aktepe Y, Aydın F, Bozoğlu T, Özer G, Çakır İ. Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough. Int J Food Microbiol 2024; 423:110845. [PMID: 39079449 DOI: 10.1016/j.ijfoodmicro.2024.110845] [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: 04/30/2024] [Revised: 07/11/2024] [Accepted: 07/24/2024] [Indexed: 08/18/2024]
Abstract
The primary objective of this study was to characterize lactic acid bacteria (LAB) strains derived from sourdough for possible utilization as functional starters to produce sourdough and various cereal-based fermented foods. A total of 350 autochthonous LAB strains were isolated from 65 Type I sourdough samples and characterized using six random amplified polymorphic DNA (RAPD) primers at intra- and interspecific levels. Species identification of selected strains representing distinct clusters from RAPD analysis was performed based on the 16S rRNA region. The LAB strains were identified as Companilactobacillus crustorum (n = 135), Levilactobacillus brevis (n = 125), Latilactobacillus curvatus (n = 40), Companilactobacillus paralimentarius (n = 32), and Lactiplantibacillus plantarum (n = 18). A total of 66 LAB strains were selected for technological characterization along with two commercial strains. The characterization involved acidity development, EPS production potential, leavening activity, and growth abilities under harsh conditions. Principle component analysis (PCA) identified 2 Lp. plantarum and 14 Lev. brevis strains as the most relevant technologically. Among them, Lp. plantarum L35.1 and Lev. brevis L37.1 were resistant to tetracycline. Evaluation of probiotic characteristics (survival in pH 2.5 and bile presence, auto aggregation capacity, hydrophobic activity, antioxidant activity, antimicrobial activity) by PCA identified four strains with relevance to Lactobacillus rhamnosus GG (LGG), which were further selected for in vitro digestion assays. Lactiplantibacillus plantarum L7.8, Lev. brevis L55.1, and L62.2 demonstrated similar viability indices to LGG, along with increased auto aggregation capacity and antioxidant activity. These strains are promising as candidate starters for producing sourdough and sourdough-related fermented food products.
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Affiliation(s)
- Yeşim Aktepe
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, 14030, Bolu, Türkiye
| | - Furkan Aydın
- Department of Food Engineering, Faculty of Engineering, Aksaray University, 68100, Aksaray, Türkiye
| | - Tuğba Bozoğlu
- Department of Plant Protection, Faculty of Agriculture, Bolu Abant Izzet Baysal University, 14030, Bolu, Türkiye
| | - Göksel Özer
- Department of Plant Protection, Faculty of Agriculture, Bolu Abant Izzet Baysal University, 14030, Bolu, Türkiye
| | - İbrahim Çakır
- Department of Food Engineering, Faculty of Engineering, Bolu Abant Izzet Baysal University, 14030, Bolu, Türkiye.
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Çetin B, Usal M, Aloğlu HŞ, Busch A, Dertli E, Abdulmawjood A. Characterization and technological functions of different lactic acid bacteria from traditionally produced Kırklareli white brined cheese during the ripening period. Folia Microbiol (Praha) 2024; 69:1069-1081. [PMID: 38393577 PMCID: PMC11379737 DOI: 10.1007/s12223-024-01141-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2023] [Accepted: 01/23/2024] [Indexed: 02/25/2024]
Abstract
In the present study, the evolution of the physicochemical and microbiological characteristics of lactic acid bacteria (LAB) in traditional Kırklareli white brined cheese collected from 14 different cheese manufacturing facilities were investigated on different days of the 90-day ripening period. The obtained LAB within the species Lactococcus (Lc.) lactis, Latilactobacillus (Lt.) curvatus, Lactobacillus (Lb.) casei and Lb. plantarum, Enterococcus (E.) durans, E. faecium, E. faecalis, Streptococcus macedonicus, and Weissella paramesenteroides were characterized in terms of their influence on technological properties and their potential as starter cultures for traditional white brined cheese production. The results of the microbiological and physicochemical investigations showed that a few selected isolates of Lc. lactis, Lb. casei, and Lb. plantarum had certain functions as starter germs. Moderate acidification capacity, antibacterial activity and proteolytic activity, which are characteristic of their use as starter lactic acid bacteria, were found. Importantly, antibiotic resistance among selected Lc. lactis, Lb. casei, and Lb. plantarum isolates was extremely low, whereas some of these isolates demonstrated antibacterial activity against major foodborne pathogenic bacteria. Based on the results obtained in this study, selected Lc. and Lb. isolates can also be considered as starter culture in traditional cheese production.
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Affiliation(s)
- Bayram Çetin
- Department of Food Engineering, Engineering Faculty, Kırklareli University, Kırklareli, Turkey
| | - Merve Usal
- Department of Food Engineering, Engineering Faculty, Kırklareli University, Kırklareli, Turkey
| | - Hatice Şanlıdere Aloğlu
- Department of Food Engineering, Engineering Faculty, Kırklareli University, Kırklareli, Turkey
| | - Annemarie Busch
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173, Hanover, Germany
| | - Enes Dertli
- Department of Food Engineering, Chemical-Metallurgical Engineering Faculty, Yıldız Technical University, Istanbul, Turkey
| | - Amir Abdulmawjood
- Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation, Bischofsholer Damm 15, 30173, Hanover, Germany.
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Bae D, Song YB, Choi H, Lee BH. Slowly hydrolyzable property of microbial dextrans at the small intestinal α-glucosidase levels leads to the modulated glycemic responses in the mouse model. Int J Biol Macromol 2024; 277:134322. [PMID: 39094862 DOI: 10.1016/j.ijbiomac.2024.134322] [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: 11/09/2023] [Revised: 07/01/2024] [Accepted: 07/29/2024] [Indexed: 08/04/2024]
Abstract
Dextran-type α-glucans have been known as non-digestible ingredients that can be considered prebiotics to promote colon health. However, recent studies have revealed that various α-linked glucosyl units are hydrolyzed to glucose by small intestinal α-glucosidases. This study analyzed the structural characteristics of exopolysaccharides (EPSs) from Weissella species, and the hydrolysis properties at both in vitro/in vivo levels were investigated. Compared with a previous in vitro digestion model using fungal α-hydrolytic enzymes, dextrans, which mainly consist of α-1,6 linkages with small amounts of α-1,3 linked glucose units, were slowly hydrolyzed to glucose by mammalian mucosal α-glucosidases, resulting in attenuation of the initial glycemic response following administration of EPS samples to mice via oral gavage. The results of this study demonstrate the concept of dextran-type α-glucans as glycemic carbohydrates rather than dietary fibers or prebiotics. Slowly digestible dextrans can be applied as a functional ingredient to regulate postprandial glucose delivery throughout the gastrointestinal tract.
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Affiliation(s)
- Dain Bae
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Young-Bo Song
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea
| | - Hyunwook Choi
- Department of Food and Nutrition, Jeonju University, Jeonju 55069, Republic of Korea.
| | - Byung-Hoo Lee
- Department of Food Science and Biotechnology, Gachon University, Seongnam 13120, Republic of Korea.
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Zhong M, Miao Y, Lan Y, Ma Q, Li K, Chen W. Effects of Exidia yadongensis polysaccharide as emulsifier on the stability, aroma, and antioxidant activities of fat-free stirred mango buffalo yogurt. Int J Biol Macromol 2024; 276:133785. [PMID: 39084987 DOI: 10.1016/j.ijbiomac.2024.133785] [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: 04/16/2024] [Revised: 06/25/2024] [Accepted: 07/08/2024] [Indexed: 08/02/2024]
Abstract
Because of the poor stability and rheological properties of fat-free stirred yogurt fortified with fruit pulp, new functional polysaccharides as a natural emulsifier, which can increase viscosity in the aqueous phase, may be needed. This study aimed to evaluate the effects of Exidia yadongensis polysaccharide (EYP) as emulsifier on the stability, aroma, and antioxidant activities of mango buffalo yogurt at 4 °C for 25 days. The yogurt with 15 g/L EYP gave a higher content of 215 g/L total solids, 11.3 g/L exopolysaccharides, 0.10 g/L total polyphenols, 630.5 g/L water-holding capacity, and 11.43 g/kg total free amino acids, and maintained better texture, DPPH scavenging activity of 54.05 % and OH scavenging rates of 67.16 %. Moreover, the EYP exhibited the expected ability to weaken postacidification, syneresis, and growth of microorganism, and greatly promote the textural, rheological properties, suspension stability, microstructure, and aroma profiles of stirred mango-flavored buffalo yogurt (p < 0.05). In addition, the addition of 15 g/L EYP can inhibit protein degradation and improve the stability of secondary structure of the protein complex in mango yogurt during 25 days of storage. Therefore, EYP (15 g/L) could be used as natural positive functional factors and emulsifiers in such fat-free stirred yogurt industry.
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Affiliation(s)
- Maoling Zhong
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest, Ministry Education of China, Chengdu, Sichuan 610066, China; College of Life Sciences, Sichuan Normal University, Chengdu, Sichuan 610066, China
| | - Yuzhi Miao
- Key Laboratory of Land Resources Evaluation and Monitoring in Southwest, Ministry Education of China, Chengdu, Sichuan 610066, China; College of Life Sciences, Sichuan Normal University, Chengdu, Sichuan 610066, China.
| | - Yi Lan
- College of Life Sciences, Sichuan Normal University, Chengdu, Sichuan 610066, China
| | - Qinqin Ma
- College of Life Sciences, Sichuan Normal University, Chengdu, Sichuan 610066, China
| | - Kejuan Li
- College of Life Sciences, Sichuan Normal University, Chengdu, Sichuan 610066, China
| | - Wanying Chen
- College of Life Sciences, Sichuan Normal University, Chengdu, Sichuan 610066, China
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Karaman K, Sirke ST, Rifaioglu ŞNT. Molecular identification of lactic acid bacteria from traditional fermented foods and screening exopolysaccharide production by using food wastes. Folia Microbiol (Praha) 2024:10.1007/s12223-024-01187-8. [PMID: 39192167 DOI: 10.1007/s12223-024-01187-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Accepted: 07/26/2024] [Indexed: 08/29/2024]
Abstract
In this study, lactic acid bacteria (LAB) isolation from fermented foods and molecular identification using magnetic bead technology were performed. And then exopolysaccharide (EPS) production possibility was tested in agar medium, and the positive ones were selected for the next step. The bacteria that could produce higher carbohydrate level were grown in MRS medium fortified with whey and pumpkin waste. In our study, 19 different LAB species were identified from fermented products collected from different places in Hatay (Türkiye) province. In molecular identification, universal primer pairs, p806R/p8FPL, and PEU7/DG74 were used for PCR amplification. After that, PCR products purified using paramagnetic bead technology were sequenced by the Sanger sequencing method. The dominant species, 23.8% of the isolates, were identified as Lactiplantibacillus plantarum. As a technological property of LAB, exopolysaccharide production capability of forty-two LAB isolate was tested in agar medium, and after eleven isolates were selected as positive. Two LAB (Latilactobacillus curvatus SHA2-3B and Loigolactobacillus coryniformis SHA6-3B) had higher EPS production capability when they were grown in MRS broth fortified with pumpkin waste and whey. The highest EPS content (1750 mg/L glucose equivalent) was determined in Loigolactobacillus coryniformis SHA6-3B grown in MRS broth fortified with 10% pumpkin waste. Besides the produced EPS samples were validated with FTIR and SEM methods.
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Affiliation(s)
- Kevser Karaman
- Department of Agricultural Biotechnology, Faculty of Agriculture, Erciyes University, Kayseri, Türkiye.
- Genome and Stem Cell Research Center, Erciyes University, Kayseri, Türkiye.
| | - Sibel Turan Sirke
- Department of Agricultural Biotechnology, Faculty of Agriculture, Van Yuzuncuyil University, Van, Türkiye
- Graduate School of Natural and Applied Sciences, Erciyes University, Kayseri, Türkiye
| | - Şeyda Nur Türkay Rifaioglu
- Genome and Stem Cell Research Center, Erciyes University, Kayseri, Türkiye
- Graduate School of Natural and Applied Sciences, Erciyes University, Kayseri, Türkiye
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Sahin M, Ozgolet M, Cankurt H, Dertli E. Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products. Foods 2024; 13:1801. [PMID: 38928743 PMCID: PMC11202766 DOI: 10.3390/foods13121801] [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: 04/29/2024] [Revised: 06/01/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
This study tested the effect of Companilactobacillus paralimentarius E-106, Lactiplantibacillus paraplantarum N-15 and Lactiplantibacillus plantarum SC-9 on the amount of Maillard reaction and aroma profile in bread making with main bread quality parameters. The specific volumes of sourdough and control breads were in the range of 2.97-3.04 cm3/g, and the control II bread had the highest hardness values on all days. The FAST index value was determined to be between 40.48% and 81.22% in all breads. The FAST index value was found to be higher in the control breads than in the sourdough breads. In the volatile compounds analysis, 72 volatile compounds were detected. The variety of volatile compounds in the breads with sourdough addition was higher than the control breads. Among the tested strains, Companilactobacillus paralimentarius E-106 demonstrated superior properties for bread characteristics in comparison to other strains as a type II sourdough starter. In summary, improved aroma profile and decreased Maillard reaction products can be provided by sourdough addition without changing the bread quality, along with meeting consumer demand for less additive use.
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Affiliation(s)
- Mustafa Sahin
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Istanbul 34210, Turkey; (M.S.); (E.D.)
| | - Muhammed Ozgolet
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Istanbul 34210, Turkey; (M.S.); (E.D.)
| | - Hasan Cankurt
- Food Technology Department, Safiye Cikrikcioglu Vocational School, Kayseri University, Kayseri 38000, Turkey;
| | - Enes Dertli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Istanbul 34210, Turkey; (M.S.); (E.D.)
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Minari GD, Piazza RD, Sass DC, Contiero J. EPS Production by Lacticaseibacillus casei Using Glycerol, Glucose, and Molasses as Carbon Sources. Microorganisms 2024; 12:1159. [PMID: 38930541 PMCID: PMC11205391 DOI: 10.3390/microorganisms12061159] [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: 02/19/2024] [Revised: 05/24/2024] [Accepted: 05/30/2024] [Indexed: 06/28/2024] Open
Abstract
This study demonstrates that Lactobacillus can produce exopolysaccharides (EPSs) using alternative carbon sources, such as sugarcane molasses and glycerol. After screening 22 strains of Lactobacillus to determine which achieved the highest production of EPS based on dry weight at 37 °C, the strain Ke8 (L. casei) was selected for new experiments. The EPS obtained using glycerol and glucose as carbon sources was classified as a heteropolysaccharide composed of glucose and mannose, containing 1730 g.mol-1, consisting of 39.4% carbohydrates and 18% proteins. The EPS obtained using molasses as the carbon source was characterized as a heteropolysaccharide composed of glucose, galactose, and arabinose, containing 1182 g.mol-1, consisting of 52.9% carbohydrates and 11.69% proteins. This molecule was characterized using Size Exclusion Chromatography (HPLC), Gas chromatography-mass spectrometry (GC-MS), Fourier-transform infrared spectroscopy (FTIR), and proton nuclear magnetic resonance spectroscopy (1H-NMR). The existence of polysaccharides was confirmed via FT-IR and NMR analyses. The results obtained suggest that Lacticaseibacillus casei can grow in media that use alternative carbon sources such as glycerol and molasses. These agro-industry residues are inexpensive, and their use contributes to sustainability. The lack of studies regarding the use of Lacticaseibacillus casei for the production of EPS using renewable carbon sources from agroindustry should be noted.
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Affiliation(s)
- Guilherme Deomedesse Minari
- Institute of Biosciences, São Paulo State University (Unesp), Rio Claro 13506-900, Brazil; (G.D.M.); (D.C.S.)
| | - Rodolfo Debone Piazza
- Institute of Chemistry, São Paulo State University (Unesp), Araraquara 14800-903, Brazil;
| | - Daiane Cristina Sass
- Institute of Biosciences, São Paulo State University (Unesp), Rio Claro 13506-900, Brazil; (G.D.M.); (D.C.S.)
| | - Jonas Contiero
- Institute of Biosciences, São Paulo State University (Unesp), Rio Claro 13506-900, Brazil; (G.D.M.); (D.C.S.)
- Institute on Research in Bioenergy, São Paulo State University (Unesp), Rio Claro 13500-230, Brazil
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Yun J, Kim TW, Cho CW, Lee JE. Antifungal mechanisms investigation of lactic acid bacteria against Aspergillus flavus: through combining microbial metabolomics and co-culture system. J Appl Microbiol 2024; 135:lxae112. [PMID: 38794887 DOI: 10.1093/jambio/lxae112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2024] [Revised: 03/21/2024] [Accepted: 05/23/2024] [Indexed: 05/26/2024]
Abstract
AIMS To develop antifungal lactic acid bacteria (LAB) and investigate their antifungal mechanisms against Aspergillus flavus in aflatoxin (AF) production. METHODS AND RESULTS We isolated 179 LABs from cereal-based fermentation starters and investigated their antifungal mechanism against A. flavus through liquid chromatography-mass spectrometry and co-culture analysis techniques. Of the 179 isolates, antifungal activity was identified in Pediococcus pentosaceus, Lactobacillus crustorum, and Weissella paramesenteroides. These LABs reduced AF concentration by (i) inhibiting mycelial growth, (ii) binding AF to the cell wall, and (iii) producing antifungal compounds. Species-specific activities were also observed, with P. pentosaceus inhibiting AF production and W. paramesenteroides showing AF B1 binding activity. In addition, crucial extracellular metabolites for selecting antifungal LAB were involved in the 2',3'-cAMP-adenosine and nucleoside pathways. CONCLUSIONS This study demonstrates that P. pentosaceus, L. crustorum, and W. paramesenteroides are key LAB strains with distinct antifungal mechanisms against A. flavus, suggesting their potential as biological agents to reduce AF in food materials.
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Affiliation(s)
- Jeonghyun Yun
- Traditional Food Research Group, Food Convergence Research Division, Korea Food Research Institute, Wanju-gun, Jeonbuk-do 55365, Republic of Korea
| | - Tae Wan Kim
- Traditional Food Research Group, Food Convergence Research Division, Korea Food Research Institute, Wanju-gun, Jeonbuk-do 55365, Republic of Korea
| | - Chang-Won Cho
- Traditional Food Research Group, Food Convergence Research Division, Korea Food Research Institute, Wanju-gun, Jeonbuk-do 55365, Republic of Korea
| | - Jang-Eun Lee
- Traditional Food Research Group, Food Convergence Research Division, Korea Food Research Institute, Wanju-gun, Jeonbuk-do 55365, Republic of Korea
- Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea
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Alamoudi M, Özdemir A, Dertli E, Bolubaid M, Alidrisi HM, Taylan O, Yılmaz MT, Şahin E. Optimization of asymmetric bioreduction conditions of 1-indanone by Leuconostoc mesenteroides N6 using a face-centered design-based multi-objective optimization model. Prep Biochem Biotechnol 2024; 54:12-18. [PMID: 37083050 DOI: 10.1080/10826068.2023.2201942] [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] [Indexed: 04/22/2023]
Abstract
There has been an increasing interest in biocatalysts over the past few decades in order to obtain high efficiency, high yield, and environmentally benign procedures aiming at the manufacture of pharmacologically relevant chemicals. Lactic Acid Bacteria (LAB), a microbial group, can be employed as biocatalysts while performing asymmetric reduction of prochiral ketones. In this study, Leuconostoc mesenteroides N6 was used for the asymmetric bioreduction 1-indanone. And then, a novel and innovative face-centered design-based multi-objective optimization model was used to optimize experimental conditions. Also, the experimental design factors were defined as agitation speed, incubation period, pH, and temperature for optimization to acquire the maximum enantiomeric excess (ee) and conversion rate (cr) values. When using the face-centered design-based multi-objective optimization model, the optimum culture conditions corresponded to 96.34 and 99.42%, ee and cr responses, respectively, were pH = 5.87, incubation temperature = 35 °C, incubation period = 50.88 h, and agitation speed = 152.60 rpm. Notably, the validation experiment under the optimum model conditions confirmed the model results. This study demonstrated the importance of the optimization and the efficiency of the face-centered design-based multi-objective model.
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Affiliation(s)
- Mohammed Alamoudi
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Akın Özdemir
- Department of Industrial Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, Turkey
| | - Enes Dertli
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Mohammed Bolubaid
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Hassan M Alidrisi
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Osman Taylan
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Mustafa Tahsin Yılmaz
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Engin Şahin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Bayburt University, Bayburt, Turkey
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Bülbül AS, Şahin E. Green synthesis of (S)-1-(furan-2-yl)propan-1-ol from asymmetric bioreduction of 1-(furan-2-yl)propan-1-one using whole-cell of Lactobacillus paracasei BD101. Chirality 2024; 36:e23620. [PMID: 37727057 DOI: 10.1002/chir.23620] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2023] [Revised: 08/28/2023] [Accepted: 09/07/2023] [Indexed: 09/21/2023]
Abstract
Chiral heterocyclic alcohols are important precursors for production of pharmaceutical medicines and natural products. (S)-1-(furan-2-yl)propan-1-ol ((S)-2) can be used production of pyranone, which can be used in the synthesis of sugar analogues, antibiotics, tirantamycines, and anticancer drugs. The synthetic approaches for (S)-2, however, have substantial difficulties in terms of inadequate enantiomeric excess (ee) and gram scale synthesis. Moreover, the biocatalytic synthesis of (S)-2 is unknown until now. In this study, the synthesis of (S)-2 was carried out by performing the asymmetric bioreduction of 1-(furan-2-yl)propan-1-one (1) using the Lactobacillus paracasei BD101 biocatalyst obtained from boza, a grain-based fermented beverage. (S)-2 was obtained with >99% conversion, >99% ee, and 96% yield under the optimized conditions. Furthermore, in 50 h, 8.37 g of 1 was entirely transformed into (S)-2 on gram scale (96% isolated yield, 8.11 g). This is the first report on the high-gram scale biocatalyzed synthesis of enantiopure (S)-2. These data suggest that L. paracasei BD101 can be used to bioreduction of 1 in gram scale and efficiently produce (S)-2. Furthermore, these findings laid the base for future study into the biocatalytic production of (S)-2. It was particularly notable as it was the highest known to date optical purity of (S)-2 generated by asymmetric reduction using a biocatalyst. This work offers a productive environmentally friendly method for producing (S)-2 using biocatalysts.
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Affiliation(s)
- Ali Savaş Bülbül
- Department of Emergency Aid and Disaster Management, Faculty of Applied Sciences, Bayburt University, Bayburt, Turkey
| | - Engin Şahin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Bayburt University, Bayburt, Turkey
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Bolubaid M, Özdemir A, Dertli E, Alamoudi M, Taylan O, Karaboğa D, Yılmaz MT, Şahin E. Optimization of asymmetric bioreduction conditions of 1-(thiophen-2-yl)ethanone by Weissella cibaria N9 using a desirability function-embedded face-centered optimization model. Prep Biochem Biotechnol 2023; 53:1254-1262. [PMID: 36876855 DOI: 10.1080/10826068.2023.2185898] [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] [Indexed: 03/07/2023]
Abstract
Prochiral ketones can be effectively bio-reduced to chiral secondary alcohols by whole-cell biocatalysts, which are possible useful precursors to synthesize physiologically active chemicals and natural products. When whole-cell biocatalysts strains are used, bioreduction process can be influenced by various cultural factors, and it is vital to optimize these factors that affect selectivity, conversion rate, and yield. In this study, Weissella cibaria N9 was used as whole-cell biocatalyst for bioreduction of 1-(thiophen-2-yl)ethanone, and cultural design factors were optimized using a desirability function-embedded face-centered optimization model. For this, effects of pH (4.5-5.5-6.5, x1), (2) temperature (25-30-35 °C, x2), (3) incubation period (24-48-72 h, x3), and (4) agitation speed (100-150-200 rpm, x4) on two response variables; (1) ee (%) and (2) cr (%) were tested. Next, desirability function-embedded face-centered optimization model revealed that a pH of 6.43, a temperature of 26.04 °C, an incubation period of 52.41 h, and an agitation speed of 150 rpm were the optimum levels and the estimated ee and cr responses were 99.31% and 98.16%, respectively. Importantly, the actual experimental ee and cr responses were similar to the estimated values indicating the capability of the offered desirability function-embedded face-centered optimization model when using the optimum cultural conditions.
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Affiliation(s)
- Mohammed Bolubaid
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Akın Özdemir
- Department of Industrial Engineering, Faculty of Engineering, Ondokuz Mayıs University, Samsun, Türkiye
| | - Enes Dertli
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Türkiye
| | - Mohammed Alamoudi
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Osman Taylan
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Derviş Karaboğa
- Computer Engineering Department, Engineering Faculty, Erciyes University, Kayseri, Türkiye
| | - Mustafa Tahsin Yılmaz
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Engin Şahin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Bayburt University, Bayburt, Turkiye
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Farajinejad Z, Mohtarami F, Pirouzifard M, Amiri S, Hamishehkar H. In situ produced exopolysaccharides by Bacillus coagulansIBRC-M 10807 and its effects on properties of whole wheat sourdough. Food Sci Nutr 2023; 11:7000-7012. [PMID: 37970414 PMCID: PMC10630829 DOI: 10.1002/fsn3.3624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2022] [Revised: 07/23/2023] [Accepted: 07/27/2023] [Indexed: 11/17/2023] Open
Abstract
This study aimed to investigate in situ exopolysaccharides (EPSs) production by Bacillus coagulans IBRC-M 10807 under different fermentation conditions to improve the technical-functional properties of whole wheat flour sourdough and obtain high-quality products. For this purpose, the effectiveness of four efficient factors including B. coagulans (8 Log CFU/g), FOS (0%, 2.5%, and 5% based on flour weight), fermentation temperature (30, 35, and 40°C), and fermentation time (12, 18, and 24 h) was investigated on the production of functional sourdough. Our work focused on optimizing probiotic sourdough by investigating probiotic viability, pH, total titratable acidity, antioxidant properties, and EPS measurement. The first optimal formulation for maximized production of the in situ EPSs by the numerical optimization included FOS 0%, B. coagulans IBRC-M 10807 8 Log CFU/g, fermentation temperature of 30°C, and fermentation time of 12 h. In this case, EPSs was 59.28 mg/g and probiotic was 10.99 Log CFU/g. The second optimal formula by considering the highest viability of probiotic together with EPS production was determined as FOS 4.71%, B. coagulans IBRC-M 10807, 8 Log CFU/g, fermentation temperature of 30°C, and fermentation time of 20 h. The predicted amount of the EPSs and probiotic viability via the second formulation were 54.4 mg/g and 11.18 Log CFU/g, respectively. Analyses of optimal sourdough using FTIR, SEM, and DSC revealed that FOS and probiotics significantly reduced the enthalpy of amylopectin retrogradation and delayed it compared to other samples. Therefore, improving the final product's technological capabilities and shelf life can be credited with potential benefits.
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Affiliation(s)
- Zahra Farajinejad
- Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran
| | - Forogh Mohtarami
- Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran
| | - Mirkhalil Pirouzifard
- Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran
| | - Saber Amiri
- Department of Food Science and Technology, Faculty of Agriculture Urmia University Urmia Iran
| | - Hamed Hamishehkar
- Drug Applied Research Center Tabriz University of Medical Sciences Tabriz Iran
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13
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İspirli H. Physicochemical Characterization of Dextran HE29 Produced by the Leuconostoc citreum HE29 Isolated from Traditional Fermented Pickle. Molecules 2023; 28:7149. [PMID: 37894628 PMCID: PMC10609242 DOI: 10.3390/molecules28207149] [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: 09/22/2023] [Revised: 10/12/2023] [Accepted: 10/16/2023] [Indexed: 10/29/2023] Open
Abstract
In this study, lactic acid bacteria (LAB) strains were isolated from traditional fermented pickles, and among the identified strains, Leuconostoc citreum HE29 with a strong slimy colony profile was further selected to determine the physicochemical and techno-functional properties of its exopolysaccharide (EPS). Glucose was the only sugar monomer in the core unit of EPS HE29 detected by HPLC analysis, and glucan HE29 revealed 7.3 kDa of molecular weight. Structural characterization of glucan HE29 by 1H and 13C NMR spectroscopy analysis demonstrated that EPS HE29 was a dextran-type EPS containing 5.3% levels of (1 → 3)-linked α-D-glucose units. This structural configuration was also supported by FT-IR analysis, which also demonstrated the functional groups within the dextran HE29 structure. In terms of thermal properties detected by TGA and DSC analysis, dextran HE29 demonstrated a degradation temperature of around 280 °C, showing its strong thermal features. A semi-crystalline nature was observed for dextran HE29 detected by XRD analysis. Finally, AFM and SEM analysis revealed tangled network-like properties and web-like branched structures for dextran HE29, respectively. These findings suggest the importance of plant-based fermented products as LAB sources in obtaining novel EPS structures with potential techno-functional roles.
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Affiliation(s)
- Hümeyra İspirli
- Food Engineering Department, Engineering Faculty, Bayburt University, Bayburt 69000, Türkiye
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14
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Özdemir N. Gene Expression, Structural Characterization, and Functional Properties of Exopolysaccharide Produced from Potential Probiotic Enterococcus faecalis NOC219 Strain. Appl Biochem Biotechnol 2023; 195:6183-6202. [PMID: 36847981 DOI: 10.1007/s12010-023-04393-1] [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] [Accepted: 02/17/2023] [Indexed: 03/01/2023]
Abstract
This study aimed to reveal the structural characterization and functional properties of microbial EPS-NOC219 material produced by the Enterococcus faecalis NOC219 strain with high EPS yield isolated from yogurt, with simultaneously, demonstrating the potential of this EPS for future industrial applications. According to the results of the analyses made for this aim, it was determined that the NOC219 strain contains the epsB, p-gtf-epsEFG, and p-gtf-P1 genes. In addition, it was also revealed that the EPS-NOC219 structure is expressed by the epsB, p-gtf-epsEFG, and p-gtf-P1 genes and has a heteropolymeric feature consisting of glucose, galactose, and fructose units. According to the results of the analyses made for this aim, it was determined that the EPS-NOC219 structure, which was produced from the NOC219 strain containing the epsB, p-gtf-epsEFG, and p-gtf-P1 genes, had a heteropolymeric structure consisting of glucose, galactose, and fructose units. On the other hand, it was shown that this structure had a thickener property, high heat stability exhibited a pseudoplastic flow behavior, and had a high melting point. This showed that the EPS-NOC219 had high heat stability and could be used as a thickener in heat treatment processes. In addition, it was revealed that it is suitable for plasticized biofilm production. On the other hand, the bioavailability of this structure was demonstrated with its high antioxidant activity (55.84%) against DPPH radicals and high antibiofilm activity against Escherichia coli (77.83%) and Listeria monocytogenes (72.14%) pathogens. These results suggest that the EPS-NOC219 structure may be an alternative natural resource for many industries as it has strong physicochemical properties and a healthy food-grade adjunct.
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Affiliation(s)
- Nilgün Özdemir
- Department of Food Engineering, Ondokuz Mayıs University, Engineering Faculty, 55139, Samsun, Turkey.
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15
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İspirli H, Korkmaz K, Arioglu-Tuncil S, Bozkurt F, Sağdıç O, Tunçil YE, Narbad A, Dertli E. Utilisation of an active branching sucrase from Lactobacillus kunkeei AP-37 to produce techno-functional poly-oligosaccharides. Int J Biol Macromol 2023; 236:123967. [PMID: 36906201 DOI: 10.1016/j.ijbiomac.2023.123967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 02/28/2023] [Accepted: 03/04/2023] [Indexed: 03/13/2023]
Abstract
Glucansucrase AP-37 was extracted from the culture supernatant of Lactobacillus kunkeei AP-37 and characteristics of the glucan produced by the active glucansucrase in terms of structural and functional roles were determined in this study. A molecular weight around 300 kDa was observed for glucansucrase AP-37 and its acceptor reactions with maltose, melibiose and mannose were also conducted to unveil the prebiotic potential of the poly-oligosaccharides formed via these reactions. The core structure of glucan AP-37 was determined by 1H and 13C NMR and GC/MS analysis which revealed that glucan AP-37 was a highly branched dextran composing of high levels of (1 → 3)-linked α-d-glucose units with low levels of (1 → 2)-linked α-d-glucose units. The structural features of the glucan formed, demonstrated that glucansucrase AP-37 was an α-(1 → 3) branching sucrase. Dextran AP-37 was further characterised by FTIR analysis and XRD analysis demonstrated its amorphous nature. A fibrous compact morphology was observed for dextran AP-37 with SEM analysis whereas TGA and DSC analysis revealed its high stability as no degradation was observed up to 312 °C. Finally, the prebiotic potential of the dextran AP-37 and the gluco-oligosaccharides produced with the acceptor reaction of α-(1 → 3) branching sucrase AP-37 were determined and promising results were found for the gluco-oligosaccharides to act as prebiotics.
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Affiliation(s)
- Hümeyra İspirli
- Central Research Laboratory, Bayburt University, Bayburt, Turkey
| | - Kader Korkmaz
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, İstanbul, Turkey
| | - Seda Arioglu-Tuncil
- Nutrition and Dietetics Department, Nezahat Keleşoğlu Health Science Faculty, Necmettin Erbakan University, Konya 42090, Turkey
| | - Fatih Bozkurt
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, İstanbul, Turkey
| | - Osman Sağdıç
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, İstanbul, Turkey
| | - Yunus Emre Tunçil
- Food Engineering Department, Engineering Faculty, Necmettin Erbakan University, Konya 42090, Turkey
| | - Arjan Narbad
- Gut Microbes and Health Institute Strategic Programme, Quadram Institute Bioscience, Colney, Norwich NR4 7UA, UK
| | - Enes Dertli
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yıldız Technical University, İstanbul, Turkey.
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16
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Sevgili A, Can C, Ceyhan DI, Erkmen O. Molecular identification of LAB and yeasts from traditional sourdoughs and their impacts on the sourdough bread quality characteristics. Curr Res Food Sci 2023; 6:100479. [PMID: 36969566 PMCID: PMC10034393 DOI: 10.1016/j.crfs.2023.100479] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 02/09/2023] [Accepted: 03/03/2023] [Indexed: 03/17/2023] Open
Abstract
In this research, the LAB and yeast isolations and identifications of homemade traditional sourdoughs were investigated. Both LAB and yeasts were identified by the PCR method and used in the production of sourdough bread (SDB). Twelve types of SDB were produced from combinations of isolated LAB and yeasts. Eleven LAB and yests were identified from 36 sourdoughs. The most frequently isolated LAB species were Lactobacillus brevis (45.0%), Pediococcus acidilactici (20.0%) and Lactobacillus plantarum (18.3%) while other LAB species were isolated by only 1.7-3.5%. On the other hand, 27.5% of the isolates were Saccharomyces cerevisiae, which was followed by Pichia kudriavzevii (25.0%) and Kluyveromyces marxianus (12.5%). The total titratable acidity and pH of the sourdough ranged from 3.10 to 34.45% and from 4.05 to 4.80 respectively. High acceptable loaf height (7.2 cm), moisture (30.05%), dry matter (69.95%), volume (1370 cm3), specific volume (4.35 cm3 g -1 ) and sensory value (62 scores) were determined for SDB12. Isolated LAB is mainly composed of heterofermentative species (75%). Among the bread produced with the combination of LAB and yeasts, the SDB12 was the most preferred SDB in terms of sensory analysis and other quality characteristics. The use of homofermentative and heterofermentative LAB and yeast combinations provided high-quality SDB. This would be due to the symbiotic growth of these microorganisms. The use of L. plantarum by L. brevis and by other species resulted in high-quality SDB.
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Affiliation(s)
- Ayse Sevgili
- Naci Topçuoğlu Vocational School, University of Gaziantep, 27310, Gaziantep, Turkey
| | - Canan Can
- Department of Biology Faculty of Science and Arts University of Gaziantep, 27310, Gaziantep, Turkey
| | - Derya Isler Ceyhan
- Department of Biology Faculty of Science and Arts University of Gaziantep, 27310, Gaziantep, Turkey
| | - Osman Erkmen
- Department of Nutrition and Dietetics Faculty of Health Sciences Istanbul Arel University, 34010, İstanbul, Turkey
- Corresponding author.
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17
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Şahin E. Efficient bioreduction of 1-(furan-2-yl)ethanone into enantiomerically pure drug precursor by Lactobacillus paracasei BD101. MOLECULAR CATALYSIS 2023. [DOI: 10.1016/j.mcat.2023.113037] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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18
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Yalmanci D, Dertli E, Tekin-Cakmak ZH, Karasu S. Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production. Int J Biol Macromol 2023; 226:772-779. [PMID: 36521704 DOI: 10.1016/j.ijbiomac.2022.12.069] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 12/02/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022]
Abstract
This study aimed to investigate the potential usage of exopolysaccharide (EPS) produced by Leuconostoc lactis GW-6 species as an emulsifier in a low-fat mayonnaise by the formation of a complex with whey protein isolate (WPI) to improve rheological properties, emulsion, and oxidative stability. For the determination of rheological properties, the flow behavior, frequency sweep, and 3-ITT rheological properties of low-fat mayonnaise samples were studied. All samples showed shear thinning, viscoelastic solid-like, and recoverable character. The K and n values for the mayonnaise samples were determined as 24.529-174.403 Pa.sn and 0.166-0.304, respectively, indicating that shear-thinning characters could be improved with WPI-EPS interaction. The higher K' and K″ values of all low-fat samples prepared with EPS-WPI than the low-fat control sample explained the synergistic effect of EPS and WPI. Importantly, no effect was observed when WPI was used as alone as an emulsifier. Oxidative stability was tested by OXITEST and IP values of samples prepared by WPI and EPS were compared to control samples. In conclusion, the results of this study showed that the EPS and WPI interaction can significantly affect the rheological properties and emulsion and oxidative stability of mayonnaise samples.
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Affiliation(s)
- Dilara Yalmanci
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Enes Dertli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Zeynep Hazal Tekin-Cakmak
- Department of Nutrition and Dietetics, Health Sciences Faculty, Istinye University, İstanbul 34010, Turkey
| | - Salih Karasu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul, Turkey.
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19
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Vehapi M, İnan B, Kayacan-Cakmakoglu S, Sagdic O, Özçimen D. Production of Bacillus subtilis soil isolate as biocontrol agent under bioreactor conditions. Arch Microbiol 2023; 205:52. [PMID: 36600085 DOI: 10.1007/s00203-022-03381-z] [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: 12/31/2021] [Revised: 12/14/2022] [Accepted: 12/16/2022] [Indexed: 01/05/2023]
Abstract
This study aimed to investigate the biomass production of Bacillus subtilis in flask and bioreactor conditions. It is necessary to carry the culture from the shake flask to the pH, air, temperature and stirring controlled bioreactor in order to reduce the working time and increase the production efficiency and product quality. In this study, Bacillus was isolated from soil and grown under flask and bioreactor conditions as biocontrol agent against Botrytis cinerea and Fusarium oxysporum. In this process, a pH value of 7.5, 100% O2 saturation, 30% dissolved O2, at the temperature of 37 °C, total flow of 0.1 Lmin-1 and mixing speed of 150 min-1 were preferred for optimal concerning high production yield of B. subtilis in bioreactor. To test whether B. subtilis has antifungal activity on the growth of B. cinerea and F. oxysporum, a dual culture assay in a PDA medium was carried out. Ultimately, high biomass production in a short incubation period by reaching 2.2 µg/mL after 9 h in the bioreactor. It was observed that the bacteria produced in the bioreactor cultivation grew stronger and showed high antifungal activity which resulted 33.33% inhibition percentage against B. cinerea. It was concluded that B. subtilis can be used as a green-fungicide against B. cinerea and F. oxysporum, and bacterial metabolites from B. subtilis could pave the way for the development of next generation green/biopesticides.
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Affiliation(s)
- Meyrem Vehapi
- Department of Bioengineering, Yildiz Technical University, Istanbul, Turkey
| | - Benan İnan
- Department of Bioengineering, Yildiz Technical University, Istanbul, Turkey
| | | | - Osman Sagdic
- Department of Food Engineering, Yildiz Technical University, Istanbul, Turkey
| | - Didem Özçimen
- Department of Bioengineering, Yildiz Technical University, Istanbul, Turkey.
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20
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Feeding Lactic Acid Bacteria with Different Sugars: Effect on Exopolysaccharides (EPS) Production and Their Molecular Characteristics. Foods 2023; 12:foods12010215. [PMID: 36613431 PMCID: PMC9819028 DOI: 10.3390/foods12010215] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/26/2022] [Accepted: 12/27/2022] [Indexed: 01/05/2023] Open
Abstract
Exopolysaccharides (EPS) are complex molecules produced by some microorganisms and used in foods as texturizers and stabilizers, their properties depending on their chemical structure. In this work, three different lactic acid bacteria (LAB), were tested for their ability to produce EPS, by using five different mono- and disaccharides as their sole carbon source. The growth and acidifying ability were analysed, the EPSs were quantified by the official method AOAC 991.43, and their chemical structure was investigated. The amount of EPS varied from 0.71 g/L to 2.38 g/L, and maltose was the best sugar for EPS production by Lacticaseibacillus paracasei 2333. Lacticaseibacillus rhamnosus 1019 produced the highest amount when fed with lactose, whereas the EPS amount of Lactobacillus bulgaricus 1932 was not significantly different depending on the sugar type. The EPS chains consisted of fructose, galactose, glucose, mannose, ribose, glucosamine, galactosamine, and in some cases rhamnose in different proportions, depending on the strain and carbon source. The molecular weight of EPS ranged from <10 KDa to >500 KDa and was again highly dependent on the strain and the sugar used, suggesting the possibility of growing different strains under different conditions to obtain EPS with different potential applications in the food system.
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21
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Georgieva A, Petkova M, Todorova E, Gotcheva V, Angelov A. Isolation and selection of sauerkraut lactic acid bacteria producing exopolysaccharides. BIO WEB OF CONFERENCES 2023. [DOI: 10.1051/bioconf/20235802001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2023] Open
Abstract
Fermented plant-based foods, including sauerkraut, offer high nutritional and functional value. Their microflora is dominated by lactic acid bacteria which are a source of different substances with health- promoting benefits and diverse applications in the food industry. Production of exopolysaccharides (EPSs) by lactic acid bacteria attracts particular interest in the food industry due to their rheological properties. In the present study, we isolated 20 strains of lactic acid bacteria from traditional Bulgarian sauerkraut. The isolates were identified by 16S rDNA sequencing and were attributed to Lactiplantibacillus plantarum (75%) and Pediococcus pentosaceus (25%). All strains were screened for their ability to synthesize exopolysaccharides, and 6 of them proved positive. Since culture media composition and especially the carbon source is a critical factor influencing the yield of bacterial EPSs, the impact of various carbon sources on the EPSs synthesis by the selected producers was explored. The best results were obtained by using glucose and sucrose as sole carbon sources.
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22
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Yalmanci D, İspirli H, Dertli E. Identification of Lactic Acid Bacteria (LAB) from pre-fermented liquids of selected cereals and legumes and characterization of their exopolysaccharides (EPS). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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23
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Aydın F, Özer G, Alkan M, Çakır İ. Start Codon Targeted (SCoT) markers for the assessment of genetic diversity in yeast isolated from Turkish sourdough. Food Microbiol 2022; 107:104081. [DOI: 10.1016/j.fm.2022.104081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 06/13/2022] [Accepted: 06/13/2022] [Indexed: 11/28/2022]
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24
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Alkay Z, Yılmaz MT, Can AM, İspirli H, Dertli E. The effect of flours of different immature cereal grains on sourdough and sourdough bread: microbiological, rheological, textural and sugar profiles. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Zühal Alkay
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University İstanbul Turkey
| | - Mustafa Tahsin Yılmaz
- Department of Industrial Engineering King Abdulaziz University, Faculty of Engineering Jeddah Saudi Arabia
| | - Aslı Muslu Can
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University İstanbul Turkey
- Department of Food Technology İstanbul Gelişim Vocational School, Gelişim University İstanbul Turkey
| | - Hümeyra İspirli
- Bayburt University, Central Research Laboratory Bayburt Turkey
| | - Enes Dertli
- Department of Food Engineering Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University İstanbul Turkey
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25
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Xu M, Li Z, Zhao X, Li W. Prebiotic Properties of Exopolysaccharides from Lactobacillus helveticus LZ-R-5 and L. pentosus LZ-R-17 Evaluated by In Vitro Simulated Digestion and Fermentation. Foods 2022; 11:foods11162501. [PMID: 36010497 PMCID: PMC9407409 DOI: 10.3390/foods11162501] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2022] [Revised: 08/08/2022] [Accepted: 08/15/2022] [Indexed: 11/16/2022] Open
Abstract
The in vitro digestion and fermentation behaviors of Lactobacillus helveticus LZ-R-5- and L. pentosus LZ-R-17-sourced exopolysaccharides (LHEPS and LPEPS) were investigated by stimulated batch-culture fermentation system. The results illustrated that LHEPS was resistant to simulated saliva and gastrointestinal (GSI) digestion, whereas LPEPS generated a few monosaccharides after digestion without significant influence on its main structure. Additionally, LHEPS and LPEPS could be consumed by the human gut microbiota and presented stronger bifidogenic effect comparing to α-glucan and β-glucan, as they promote the proliferation of Lactobacillus and Bifidobacterium in cultures and exhibited high values of selectivity index (13.88 and 11.78, respectively). Furthermore, LPEPS achieved higher contents of lactic acid and acetic acid (35.74 mM and 45.91 mM, respectively) than LHEPS (35.20 mM and 44.65 mM, respectively) during fermentation for 48 h, thus also resulting in a larger amount of total SCFAs (110.86 mM). These results have clearly indicated the potential prebiotic property of EPS fractions from L. helveticus LZ-R-5 and L. pentosus LZ-R-17, which could be further developed as new functional food prebiotics to beneficially improve human gut health.
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Affiliation(s)
- Mengjia Xu
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhi Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiaogan Zhao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Wei Li
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence:
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26
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Efficient bioreduction of cyclohexyl phenyl ketone by Leuconostoc pseudomesenteroides N13 biocatalyst using a distance-based design-focused optimization model. MOLECULAR CATALYSIS 2022. [DOI: 10.1016/j.mcat.2022.112474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register]
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27
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Kayacan Çakmakoğlu S, Vurmaz M, Bezirci E, Kaya Y, Dikmen H, Göktaş H, Demirbaş F, Encu B, Acar Soykut E, Alemdar F, Çakır İ, Durak MZ, Arıcı M, Sağdıç O, Türker M, Dertli E. Isolation and characterization of yogurt starter cultures from traditional yogurts and growth kinetics of selected cultures under lab-scale fermentation. Prep Biochem Biotechnol 2022; 53:454-463. [PMID: 35848985 DOI: 10.1080/10826068.2022.2098325] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
The development of new starter cultures is a crucial task for the food industry to meet technological requirements and traditional products are important reservoirs for new starter cultures. In this respect, this study aimed to isolate, identify, and determine the technological characteristics of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus strains originated from traditional yogurt samples. Genotypic discrimination of 200 isolates revealed the presence of distinct 19 S. thermophilus and 11 Lb. delbrueckii subsp. bulgaricus strains as potential starter cultures. Strain-specific properties determined the acidification capacity of the yogurt starter cultures and a higher acidification capacity was observed for S. thermophilus strains compared to Lb. delbrueckii subsp. bulgaricus strains. Proteolytic activity was found between 0.012-0.172 and 0.078-0.406 for S. thermophilus and Lb. delbrueckii subsp. bulgaricus strains, respectively. 4 of S. thermophilus and 3 of Lb. delbrueckii subsp. bulgaricus strains were found resistant to all tested bacteriophages. The antibiotic susceptibility tests of the isolates revealed that a very low antibiotic resistance was observed for the yogurt starter cultures. Finally, the growth kinetics of selected strains were determined and the maximum specific growth rate of selected S. thermophilus and Lb. delbrueckii subsp. bulgaricus was calculated as 0.527 h-1 and 0.589 h-1, respectively.
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Affiliation(s)
- Selma Kayacan Çakmakoğlu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey
| | - Melike Vurmaz
- Department of Food Engineering, Faculty Engineering, Bayburt University, Bayburt, Turkey
| | | | - Yasemin Kaya
- Department of Food Engineering, Faculty Engineering, Bayburt University, Bayburt, Turkey
| | - Hilal Dikmen
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey
| | - Hamza Göktaş
- Food Technology Programme, Vocational School, Istinye University, Istanbul, Turkey
| | - Fatmanur Demirbaş
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey
| | - Betül Encu
- Department of Food Engineering, Faculty Engineering, Abant İzzet Baysal University, Bolu, Turkey
| | - Esra Acar Soykut
- Department of Food Engineering, Faculty Engineering, Abant İzzet Baysal University, Bolu, Turkey
| | | | - İbrahim Çakır
- Department of Food Engineering, Faculty Engineering, Abant İzzet Baysal University, Bolu, Turkey
| | - M Zeki Durak
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey
| | - Muhammet Arıcı
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey
| | - Osman Sağdıç
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey
| | | | - Enes Dertli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey
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Potential of three different lactic acid Bacteria to use as starter culture for production of type II sourdough breadmaking. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01493-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Boyaci Gunduz CP, Agirman B, Gaglio R, Franciosi E, Francesca N, Settanni L, Erten H. Evaluation of the variations in chemical and microbiological properties of the sourdoughs produced with selected lactic acid bacteria strains during fermentation. Food Chem X 2022; 14:100357. [PMID: 35693452 PMCID: PMC9178471 DOI: 10.1016/j.fochx.2022.100357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2021] [Revised: 05/18/2022] [Accepted: 06/01/2022] [Indexed: 11/28/2022] Open
Abstract
Chemical, microbiological and VOCs profile showed the relevance of starter addition. MiSeq Illumina confirmed that Lactobacillus spp. constituted the major LAB group. Fructilactobacillus sanfranciscensis was the most isolated LAB species. Rapid acidifying LAB strains should be preferred for sourdough production. Number of VOCs increased in sourdoughs produced with starter culture.
This research aimed to analyze variations in chemical properties, microbiological characteristics and generated volatile organic compounds (VOCs) profile during sourdough fermentation. Sourdoughs were collected from different cities in Turkey at two different times and lactic acid bacteria (LAB) in the samples were identified with culture-independent and culture-dependent molecular methods. According to culture-dependent methodology, thirteen LAB species were identified. Lactobacillus spp. were identified as the major group according to MiSeq Illumina analysis. Technological potential of commonly isolated LAB species was evaluated. Due to high frequency of isolation, Fructilactobacillus sanfranciscensis and Lactiplantibacillus plantarum strains were better investigated for their technological traits useful in sourdough production. Experimental sourdoughs were produced with mono- and dual-culture of the selected strains and chemical properties and microbiological characteristics, as well as VOCs profile of the sourdoughs, were subjected to multivariate analysis which showed the relevance of added starter, in terms of acidification and VOCs profile.
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Bioactive and technological properties of an α-D-glucan synthesized by Weissella cibaria PDER21. Carbohydr Polym 2022; 285:119227. [DOI: 10.1016/j.carbpol.2022.119227] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Revised: 02/02/2022] [Accepted: 02/03/2022] [Indexed: 12/24/2022]
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31
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Kaya Y, Erten T, Vurmaz M, İspirli H, Şimşek Ö, Dertli E. Comparison of the probiotic characteristics of Lactic Acid Bacteria (LAB) isolated from sourdough and infant feces. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101722] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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32
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Kamiloğlu A. Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk). Braz J Microbiol 2022; 53:959-968. [PMID: 35171497 PMCID: PMC9151968 DOI: 10.1007/s42770-022-00708-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2021] [Accepted: 02/03/2022] [Indexed: 02/01/2023] Open
Abstract
In this study, 10 lactic acid bacteria were isolated from Turkish fermented sausage (sucuk) and identified as 5 Lactobacillus plantarum, 1 Pediococcus acidilactici, 1 Weissella hellenica, 1 Lactobacillus pentosus, and 2 Lactobacillus sakei. PCR screening of genes encoding plantaricin A and pediocin showed the presence of plantaricin A gene in 9 and pediocin gene in 3 of strains. All isolates showed antibacterial and antifungal effect on most of the tested microorganisms. gad gene, encoding glutamic acid decarboxylase enzyme, was detected in all isolates except Weisella hellenica KS-24. Eight of isolates were determined as gamma-amino butyric acid (GABA) producer in the presence of 53 mM mono sodium glutamate (MSG) by HPLC and TLC analysis. DPPH scavenging activity was observed for all isolates. Additionally, isolates were able to produce exopolysaccharide in the presence of sucrose. The best exopolysaccharide (EPS) production was achieved with L. plantarum KS-11 and L. pentosus KS-27. As a result, this study characterized some techno-functional properties of LAB isolates from sucuk. It was concluded that the isolates studied have the potential to be used in obtaining functional products in meat industry, as well as strain selection may be effective in providing the desired properties in the product.
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Affiliation(s)
- Aybike Kamiloğlu
- Food Engineering Department, Faculty of Engineering, Bayburt University, 69000, Bayburt, Turkey.
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33
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Şahin E. Gram-scale synthesis of (S)-1-(thiophen-2-yl)ethanol in high enantiomeric purity under Enterococcus faecium BY48 biocatalysts. Chirality 2022; 34:1120-1127. [PMID: 35535726 DOI: 10.1002/chir.23456] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 04/11/2022] [Accepted: 04/27/2022] [Indexed: 11/05/2022]
Abstract
Sulfur-containing chiral heterocyclic secondary alcohols are relevant intermediates in the preparation of enantiomerically pure compounds endowed with biological activity. In this report, we evaluated the reductive potential of different lactic acid bacteria as whole-cell biocatalysts of the enantioselective reduction of 1-(thiophen-2-yl)ethanone (1). Enterococcus faecium BY48, isolated from boza, a cereal-based fermented beverage, was found to be the best biocatalyst in our initial investigations. Using whole-cell preparations of E. faecium BY48, we then systematically analyzed the reaction parameters (pH, incubation period, agitation speed, and temperature) to optimize the yield, the enantiomeric excess (e. e.), and the conversion leading to (S)-1-(thiophen-2-yl)ethanol [(S)-2]. The target derivative, which is a precursor in the synthesis of biologically active chiral compounds, was obtained in enantiomerically pure form, gram-scale amounts, and high yield. This is also the first report that the manufacture of (S)-2 in excellent conversion, yield, enantiopure form, and gram scale used whole-cell biocatalyst. This whole-cell E. faecium BY48 biocatalyzed reaction is a clean, environmentally friendly, and cost-effective process, representing a valuable alternative to chemical catalysis or previously reported biocatalytic procedures in the preparation of (S)-2.
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Affiliation(s)
- Engin Şahin
- Faculty of Health Sciences, Department of Nutrition and Dietetics, Bayburt University, Bayburt, Turkey
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34
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Demirbaş F, Dertli E, Arıcı M. Prevalence of Clostridium spp., in Kashar cheese and efficiency of Lactiplantibacillus plantarum and Lactococcus lactis subsp. lactis mix as a biocontrol agents for Clostridium spp. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101581] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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35
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The effect of five different sourdough on the formation of glyoxal and methylglyoxal in bread and influence of in vitro digestion. Food Chem 2022; 371:131141. [PMID: 34598119 DOI: 10.1016/j.foodchem.2021.131141] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 09/11/2021] [Accepted: 09/13/2021] [Indexed: 11/23/2022]
Abstract
The aim of this study was to investigate sourdough impact on the in vitro bioaccessibility of Glyoxal (GO) and methylglyoxal (MGO). Five sourdough bread and one white bread (control bread) were prepared to observe sourdough influence on GO and MGO levels before and after in vitro digestion. GO and MGO levels increased in all breads after in vitro digestion. The highest increase in GO and MGO levels was realized in the control bread with bioaccessibility indexes (BIGO and BIMGO) of 8.67 and 4.14, respectively, whereas BIGO and BIMGO in sourdough breads were found in the range of 1.65 to 2.65 and 1.73 to 2.97, respectively. The extent of Maillard reaction (MR) in control bread was confirmed by FAST method. The lower increase in GO and MGO compounds after in vitro digestion thanks to sourdough addition may reduce bread's contribution of AGEs accumulation in the body.
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36
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Yilmaz MT, İspirli H, Taylan O, Bilgrami AL, Dertli E. Structural and bioactive characteristics of a dextran produced by Lactobacillus kunkeei AK1. Int J Biol Macromol 2022; 200:293-302. [PMID: 35016972 DOI: 10.1016/j.ijbiomac.2022.01.012] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 01/01/2022] [Accepted: 01/04/2022] [Indexed: 11/05/2022]
Abstract
In this study, structural and techno-functional characteristics of an exopolysaccharide (EPS) produced by Lactobacillus kunkeei AK1 were determined. High-performance liquid chromatography (HPLC) analysis demonstrated that EPS AK1 was composed of only glucose units. 1H and 13C Nuclear magnetic resonance (NMR) analysis revealed that EPS AK1 was a dextran type EPS containing 4.78% (1 → 4)-linked α-d-glucose branches. The molecular weight of EPS AK1 was determined to be 45 kDa by Gel Permeation Chromatography (GPC) analysis. A high level of thermal stability up to 280 °C was determined for dextran AK1 detected by Differential scanning calorimetry (DSC) and Thermogravimetric analysis (TGA). Dextran AK1 appeared as regular spheres with compact morphology and as irregular particles in the solution with no clear cross-linking between the chains of the polysaccharide observed by Scanning electron microscopy (SEM) and Atomic force microscopy (AFM) analysis, respectively. X-ray diffraction analysis (XRD) analysis demonstrated that dextran AK1 had a crystalline structure. A relatively strong antioxidant activity was observed for dextran AK1 determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging and cupric reducing antioxidant capacity (CUPRAC) tests. Finally, only a digestion ratio of 3.1% was observed for dextran AK1 following the in vitro simulated gastric digestion test.
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Affiliation(s)
- Mustafa Tahsin Yilmaz
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Hümeyra İspirli
- Central Research Laboratory, Bayburt University, Bayburt, Turkey.
| | - Osman Taylan
- Department of Industrial Engineering, Faculty of Engineering, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Anwar L Bilgrami
- Faculty of Scientific Research, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Enes Dertli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, İstanbul, Turkey
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37
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Özdemir A, Şahin E. Optimization of asymmetric reduction conditions of 2-bromo-1-(naphthalen-2-yl)ethanone by Enterococcus faecium BY48 biocatalyst with A-optimal design-embedded model. Chirality 2022; 34:796-806. [PMID: 35218076 DOI: 10.1002/chir.23430] [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: 11/29/2021] [Revised: 01/10/2022] [Accepted: 02/13/2022] [Indexed: 11/10/2022]
Abstract
Aromatic α-halohydrins, especially 2-haloethanols, which are a common pharmacological precursor, may be readily transformed to chiral β-adrenergic receptor blockers. Studies including the synthesis of (S)-2-bromo-1-(naphthalen-2-yl)ethanol ((S)-2), an α-halohydrin, in high conversion, enantiomeric excess (ee), and yield by biocatalytic asymmetric reduction of 2-bromo-1-(naphthalen-2-yl)ethanone (1) are still insufficient. Moreover, asymmetric reduction of substrate 1 using a mathematical optimization method is not explored in the current literature. In this article, the four asymmetric bioreduction conditions, which are (1) pH, (2) temperature, (3) incubation period, and (4) agitation speed, of substrate 1 were optimized to obtain (S)-2 with A-optimal design-embedded model in the presence of Enterococcus faecium BY48. Optimum bioreduction conditions were determined by the A-optimal design-embedded model as follows: pH = 7, temperature = 25°C, incubation period = 24 h, and agitation speed = 200 rpm. And then, it was suggested that (S)-2 could be obtained with 98.88% ee and 100% conversion rate (cr) under these optimum conditions. As a result of the experimental reaction performed under the optimization conditions suggested by the model, (S)-2 was obtained with 99% ee and 100% cr. The study revealed that E. faecium BY48 could be used as a biocatalyst in asymmetric reduction reactions. Also, the A-optimal design-embedded model could have the great potential to obtain the optimum asymmetric bioreduction conditions.
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Affiliation(s)
- Akın Özdemir
- Faculty of Engineering, Department of Industrial Engineering, Ondokuz Mayıs University, Samsun, Turkey
| | - Engin Şahin
- Faculty of Health Sciences, Department of Nutrition and Dietetics, Bayburt University, Bayburt, Turkey
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38
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Profiling of autochthonous microbiota and characterization of the dominant lactic acid bacteria occurring in fermented fish sausages. Food Res Int 2022; 154:110990. [DOI: 10.1016/j.foodres.2022.110990] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2021] [Revised: 01/12/2022] [Accepted: 01/17/2022] [Indexed: 11/15/2022]
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39
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Ogunremi OR, Leischtfeld SF, Schwenninger SM. MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - A cereal-based Nigerian fermented beverage. Int J Food Microbiol 2022; 366:109563. [DOI: 10.1016/j.ijfoodmicro.2022.109563] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 01/16/2022] [Accepted: 02/01/2022] [Indexed: 11/17/2022]
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40
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Yilmaz MT, İspirli H, Taylan O, Taşdemir V, Sagdic O, Dertli E. Characterisation and functional roles of a highly branched dextran produced by a bee pollen isolate Leuconostoc mesenteroides BI-20. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101330] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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41
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Optimization of Asymmetric Bioreduction Conditions of 2-methyl-1-phenylpropan-1-one by Lactobacillus fermentum BY35 Using I-Optimal Design-Based Model. ARABIAN JOURNAL FOR SCIENCE AND ENGINEERING 2022. [DOI: 10.1007/s13369-021-06434-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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Nabot M, Guérin M, Sivakumar D, Remize F, Garcia C. Variability of Bacterial Homopolysaccharide Production and Properties during Food Processing. BIOLOGY 2022; 11:171. [PMID: 35205038 PMCID: PMC8869377 DOI: 10.3390/biology11020171] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/22/2021] [Accepted: 01/18/2022] [Indexed: 02/05/2023]
Abstract
Various homopolysaccharides (HoPSs) can be produced by bacteria: α- and β-glucans, β-fructans and α-galactans, which are polymers of glucose, fructose and galactose, respectively. The synthesis of these compounds is catalyzed by glycosyltransferases (glycansucrases), which are able to transfer the monosaccharides in a specific substrate to the medium, which results in the growth of polysaccharide chains. The range of HoPS sizes is very large, from 104 to 109 Da, and mostly depends on the carbon source in the medium and the catalyzing enzyme. However, factors such as nitrogen nutrients, pH, water activity, temperature and duration of bacterial culture also impact the size and yield of production. The sequence of the enzyme influences the structure of the HoPS, by modulating the type of linkage between monomers, both for the linear chain and for the ramifications. HoPSs' size and structure have an effect on rheological properties of some foods by their influence on viscosity index. As a consequence, the control of structural and environmental factors opens ways to guide the production of specific HoPS in foods by bacteria, either by in situ or ex situ production, but requires a better knowledge of HoPS production conditions.
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Affiliation(s)
- Marion Nabot
- QualiSud, University of Montpellier, UMR QualiSud, 34398 Montpellier, France; (M.N.); (M.G.)
- UMR QualiSud, Université de La Réunion, 7 Chemin de l’Irat, F-97410 Saint Pierre, 97410 Réunion, France
| | - Marie Guérin
- QualiSud, University of Montpellier, UMR QualiSud, 34398 Montpellier, France; (M.N.); (M.G.)
- UMR QualiSud, Université de La Réunion, 7 Chemin de l’Irat, F-97410 Saint Pierre, 97410 Réunion, France
| | - Dharini Sivakumar
- Department of Horticulture, Tshwane University of Technology, Pretoria 0001, South Africa;
| | - Fabienne Remize
- SPO, Université de Montpellier, INRAE, Institut Agro Montpellier, 34000 Montpellier, France;
| | - Cyrielle Garcia
- QualiSud, University of Montpellier, UMR QualiSud, 34398 Montpellier, France; (M.N.); (M.G.)
- UMR QualiSud, Université de La Réunion, 7 Chemin de l’Irat, F-97410 Saint Pierre, 97410 Réunion, France
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43
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Yadav M, Sunita, Shukla P. Probiotic potential of Weissella paramesenteroides MYPS5.1 isolated from customary dairy products and its therapeutic application. 3 Biotech 2022; 12:9. [PMID: 34956812 PMCID: PMC8651860 DOI: 10.1007/s13205-021-03074-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Accepted: 11/25/2021] [Indexed: 01/03/2023] Open
Abstract
Probiotics are viable microorganisms that confer general health benefits to the host when consumed in an adequate concentration. Probiotics may also possess strain-specific therapeutic properties and therefore finding novel strains with probiotic properties is becoming increasingly important. The present study has focused on the isolation of probiotic bacteria from dairy products which possessed potential therapeutic properties. Of the 79 strains isolated, eight were selected for further studies based on a number of traits including biofilm formation, deoxyribonuclease (DNase) activity, agglutination activity, auto-aggregation activity, antibiotic resistance, and antagonistic activity. Strain MYPS5.1 was selected from the eight isolates as the best potential probiotic candidate strain and was subsequently identified as Weissella paramesenteroides by 16S rDNA gene sequencing and sequence analysis. W. paramesenteroides strain MYPS5.1 was resistant to a number of antibiotics and the strain produced a high concentration of exopolysaccharide (EPS) (380.42 mg/L). The functional groups C-H, C = C, N = N, N-H, and C-O in the EPS were identified by using Fourier transform infrared (FTIR) spectroscopy. Computational studies showed that it interacted with cyclin-dependent kinase (CDK), a molecule which is thought to play a role in cancer pathogenesis (REF). Collectively, these results suggest that Weissella paramesenteroides MYPS5.1 is a potential probiotic strain with potential therapeutic properties. SUPPLEMENTARY INFORMATION The online version contains supplementary material available at 10.1007/s13205-021-03074-2.
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Affiliation(s)
- Monika Yadav
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, 124001 Haryana India
| | - Sunita
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, 124001 Haryana India
| | - Pratyoosh Shukla
- Enzyme Technology and Protein Bioinformatics Laboratory, Department of Microbiology, Maharshi Dayanand University, Rohtak, 124001 Haryana India ,Present Address: School of Biotechnology, Institute of Science, Banaras Hindu University, Varanasi, 221005 India
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44
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Kalay E, Dertli E, Şahin E. Biocatalytic asymmetric synthesis of (S)-1-indanol using Lactobacillus paracasei BD71. BIOCATAL BIOTRANSFOR 2021. [DOI: 10.1080/10242422.2021.2004133] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Erbay Kalay
- Kars Vocational School, Kafkas University, Kars, Turkey
| | - Enes Dertli
- Food Engineering Department, Chemical and Metallurgical Engineering Faculty, Yildiz Technical University, Istanbul, Turkey
| | - Engin Şahin
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Bayburt University, Bayburt, Turkey
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45
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Kalay E, Şahin E. Biocatalytic asymmetric synthesis of (R)-1-tetralol using Lactobacillus paracasei BD101. Chirality 2021; 33:447-453. [PMID: 33970507 DOI: 10.1002/chir.23318] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 04/19/2021] [Accepted: 04/26/2021] [Indexed: 11/10/2022]
Abstract
Asymmetric bioreduction of ketones is a fundamental process in the production of organic molecules. Compounds containing tetralone rings are found in the structure of many biologically active and pharmaceutical molecules. Biocatalytic reduction of ketones is one of the most promising and significant routes to prepare optically active alcohols. In this study, the reductive capacity of Lactobacillus paracasei BD101 was investigated as whole-cell biocatalyst in the enantioselective reduction of 1-tetralone (1). In biocatalytic reduction reactions, the conversion of the substrate and the enantiomeric excess (ee) of the product are significantly affected by optimization parameters such as temperature, agitation rate, pH, and incubation time. Effects of these parameters on ee and conversion were investigated comprehensively. (R)-1-tetralol ((R)-2), which can be used to treat disorder such as obsessive compulsive, post-traumatic stress, premenstrual dysphoric, and social anxiety, was manufactured in enantiopure form, high yield and gram-scale, using whole-cell biocatalysts of L. paracasei BD101. The 7.04 g of (R)-2 was obtained in optically pure form with 95% yield. Also, to our knowledge, this is the first report on production of (R)-2 using whole-cell biocatalyst in excellent yield, conversion, enantiopure form and gram scale. This is a clean, eco-friendly and cheap method for the synthesis of (R)-2 compared with chemical catalyst.
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Affiliation(s)
- Erbay Kalay
- Kars Vocational School, Kafkas University, Kars, Turkey
| | - Engin Şahin
- Faculty of Health Sciences, Department of Nutrition and Dietetics, Bayburt University, Bayburt, Turkey
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46
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Goktas H, Dikmen H, Demirbas F, Sagdic O, Dertli E. Characterisation of probiotic properties of yeast strains isolated from kefir samples. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12802] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Hamza Goktas
- Vocational School Programme of Food Science and Technology Istinye University Istanbul 34020 Turkey
| | - Hilal Dikmen
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering Yildiz Technical University Istanbul 34210 Turkey
| | - Fatmanur Demirbas
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering Yildiz Technical University Istanbul 34210 Turkey
| | - Osman Sagdic
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering Yildiz Technical University Istanbul 34210 Turkey
| | - Enes Dertli
- Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering Yildiz Technical University Istanbul 34210 Turkey
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47
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Prete R, Alam MK, Perpetuini G, Perla C, Pittia P, Corsetti A. Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods. Foods 2021; 10:1653. [PMID: 34359523 PMCID: PMC8305620 DOI: 10.3390/foods10071653] [Citation(s) in RCA: 51] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2021] [Revised: 07/09/2021] [Accepted: 07/15/2021] [Indexed: 12/30/2022] Open
Abstract
Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products since they positively influence texture and organoleptic properties. Besides these, EPS have gained relevant interest for pharmacological and nutraceutical applications due to their biocompatibility, non-toxicity and biodegradability. These bioactive compounds may act as antioxidant, cholesterol-lowering, antimicrobial and prebiotic agents. This review provides an overview of exopolysaccharide-producing LAB, with an insight on the factors affecting EPS production, their dairy industrial applications and health benefits.
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Affiliation(s)
- Roberta Prete
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy; (R.P.); (M.K.A.); (P.P.); (A.C.)
| | - Mohammad Khairul Alam
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy; (R.P.); (M.K.A.); (P.P.); (A.C.)
| | - Giorgia Perpetuini
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy; (R.P.); (M.K.A.); (P.P.); (A.C.)
| | - Carlo Perla
- Dalton Biotecnologie srl, Spoltore, 65010 Pescara, Italy;
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy; (R.P.); (M.K.A.); (P.P.); (A.C.)
| | - Aldo Corsetti
- Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100 Teramo, Italy; (R.P.); (M.K.A.); (P.P.); (A.C.)
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Abarquero D, Renes E, Fresno JM, Tornadijo ME. Study of exopolysaccharides from lactic acid bacteria and their industrial applications: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15227] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Daniel Abarquero
- Department of Food Hygiene and Technology Faculty of Veterinary Science University of León León 24071 Spain
| | - Erica Renes
- Department of Food Hygiene and Technology Faculty of Veterinary Science University of León León 24071 Spain
| | - José María Fresno
- Department of Food Hygiene and Technology Faculty of Veterinary Science University of León León 24071 Spain
| | - María Eugenia Tornadijo
- Department of Food Hygiene and Technology Faculty of Veterinary Science University of León León 24071 Spain
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Kalay E, Şahin E. Regioselective asymmetric bioreduction of trans-4-phenylbut-3-en-2-one by whole-cell of Weissella cibaria N9 biocatalyst. Chirality 2021; 33:535-542. [PMID: 34240754 DOI: 10.1002/chir.23337] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2021] [Revised: 06/23/2021] [Accepted: 06/24/2021] [Indexed: 01/05/2023]
Abstract
There is a considerable interest in the asymmetric production of chiral allylic alcohols, the main building blocks of many functional molecules. The asymmetric reduction of α,β-unsaturated ketones is difficult with traditional chemical protocols in a regioselective and stereoselective manner. In this study, the reductive capacity of whole cell of Leuconostoc mesenteroides N6, Weissella paramesenteroides N7, Weissella cibaria N9, and Leuconostoc pseudomesenteroides N13 was investigated as whole-cell biocatalysts in the enantioselective reduction of (E)-4-phenylbut-3-en-2-one (1). The biocatalytic reduction of 1 to (S,E)-4-phenylbut-3-en-2-ol ((S,E)-2) using the whole cell of W. cibaria N9 isolated from Turkish sourdough was developed in a regioselective fashion, occurring with excellent conversion and recovering the product in good yield. In biocatalytic reduction reactions, the conversion of the substrate and the enantiomeric excess (ee) of the product are significantly affected by optimization parameters such as temperature, agitation rate, pH, and incubation time. Effects of these parameters on ee and conversion were investigated comprehensively. In addition, to our knowledge, this is the first report on production of (S,E)-2 using whole-cell biocatalyst in excellent yield, conversion with enantiopure form and at gram scale. These findings pave the way for the use of whole cell of W. cibaria N9 for challenging higher substrate concentrations of different α,β-unsaturated ketones for regioselective reduction at industrial scale.
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Affiliation(s)
- Erbay Kalay
- Kars Vocational School, Kafkas University, Kars, Turkey
| | - Engin Şahin
- Faculty of Health Sciences, Department of Nutrition and Dietetics, Bayburt University, Bayburt, Turkey
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50
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Ramos L, Alonso-Hernando A, Martínez-Castro M, Morán-Pérez JA, Cabrero-Lobato P, Pascual-Maté A, Téllez-Jiménez E, Mujico JR. Sourdough Biotechnology Applied to Gluten-Free Baked Goods: Rescuing the Tradition. Foods 2021; 10:1498. [PMID: 34203323 PMCID: PMC8304676 DOI: 10.3390/foods10071498] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/13/2021] [Accepted: 06/16/2021] [Indexed: 12/20/2022] Open
Abstract
Recent studies suggest that the beneficial properties provided by sourdough fermentation may be translated to the development of new GF products that could improve their technological and nutritional properties. The main objective of this manuscript is to review the current evidence regarding the elaboration of GF baked goods, and to present the latest knowledge about the so-called sourdough biotechnology. A bibliographic search of articles published in the last 12 years has been carried out. It is common to use additives, such as hydrocolloids, proteins, enzymes, and emulsifiers, to technologically improve GF products. Sourdough is a mixture of flour and water fermented by an ecosystem of lactic acid bacteria (LAB) and yeasts that provide technological and nutritional improvements to the bakery products. LAB-synthesized biopolymers can mimic gluten molecules. Sourdough biotechnology is an ecological and cost-effective technology with great potential in the field of GF products. Further research is necessary to optimize the process and select species of microorganisms robust enough to be competitive in any circumstance.
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Affiliation(s)
- Laura Ramos
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
- Unidad de Citometría de Flujo y Separación Celular, Instituto Cajal, CSIC, 28002 Madrid, Spain
| | - Alicia Alonso-Hernando
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Miriam Martínez-Castro
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Jose Alejandro Morán-Pérez
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Patricia Cabrero-Lobato
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Ana Pascual-Maté
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Eduardo Téllez-Jiménez
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
| | - Jorge R. Mujico
- Facultad de Ciencias de la Salud, Universidad Isabel I, 09003 Burgos, Spain; (L.R.); (M.M.-C.); (J.A.M.-P.); (P.C.-L.); (A.P.-M.); (E.T.-J.); (J.R.M.)
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