An α type <i>gluco</i>-oligosaccharide from brown algae <i>Laminaria japonica</i> stimulated the growth of lactic acid bacteria encoding specific ABC transport system components

Jin, Zhen; Ma, Qingqing; Wang, Hongchao; Zhu, Jinlin; Yuan, Liu; Zhang, Hao; Zhao, Jianxin; Liu, Wenwei; Chen, Wei

doi:10.1039/d2fo01981g

Cited by 6 publications

(3 citation statements)

References 48 publications

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“…However, there are only a few studies showing the utilization of oligosaccharides derived from marine biomass by LAB. In this area Jin et al [34] showed that a variety of lactic acid bacteria species including Lactobacillus plantarum encode specific transporter system for utilization of α-gluco-oligosaccharides derived from brown seaweed Laminaria japonicus. However, there is a lack of evidence regarding the growth of LAB on β-gluco-oligosaccharides derived from seaweed.…”

Section: Discussionmentioning

confidence: 99%

Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium able to Utilize Mannitol and Laminari-Oligosaccharides

Allahgholi¹,

Jönsson²,

Christensen³

et al. 2023

Preprint

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The brown seaweed Alaria esculenta is the second most cultivated species in Europe and it is therefore of interest to expand its application in developing food products. In this study, a lactic acid bacteria consortium (LAB consortium) consisting of three Lactiplantabacillus plantarum strains (relative abundance ~ 94%) and a minor amount of a Levilactobacillus brevis strain (relative abundance of ~ 6%) was investigated for its ability to ferment carbohydrates available in brown seaweed. The consortium demonstrated ability in fermenting glucose, mannitol, galactose, mannose, and xylose, of which glucose and mannitol were the most favored substrates; no growth was observed on fucose, mannuronic and guluronic acid. The consortium used different pathways for carbohydrate utilization and produced lactic acid as the main metabolite. In glucose fermentations, only lactic acid was produced, but use of mannitol as carbohydrate source, resulted in co-production of lactic acid, ethanol and succinate. Xylose fermentation resulted in acetate production. The consortium was also able to utilize laminari-oligosaccharides (DP 2-4), obtained after enzymatic hydrolysis of laminarin, and produced lactic acid as metabolite. The consortium could grow directly on A. esculenta, resulting in a pH decrease to 3.8 after 7 days of fermentation. Incubation of the same seaweed at corresponding conditions without inoculation resulted in spoilage of the seaweed by endogenous bacteria.

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Section: Discussionmentioning

confidence: 99%

Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium able to Utilize Mannitol and Laminari-Oligosaccharides

Allahgholi¹,

Jönsson²,

Christensen³

et al. 2023

Preprint

View full text Add to dashboard Cite

show abstract

“…However, only a few studies show the utilization of oligosaccharides derived from marine biomass by LAB. In this area, Jin et al [36] showed that various lactic acid bacteria species, including L. plantarum, encode specific transporter systems for the utilization of α-gluco-oligosaccharides derived from the brown seaweed Laminaria japonicus. However, there is a lack of evidence regarding the growth of LAB on β-gluco-oligosaccharides derived from seaweed.…”

Section: Discussionmentioning

confidence: 99%

Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides

et al. 2023

View full text Add to dashboard Cite

The brown seaweed Alaria esculenta is the second most cultivated species in Europe, and it is therefore of interest to expand its application by developing food products. In this study, a lactic acid bacteria consortium (LAB consortium) consisting of three Lactiplantibacillus plantarum strains (relative abundance ~94%) and a minor amount of a Levilactobacillus brevis strain (relative abundance ~6%) was investigated for its ability to ferment carbohydrates available in brown seaweed. The consortium demonstrated the ability to ferment glucose, mannitol, galactose, mannose, and xylose, of which glucose and mannitol were the most favored substrates. No growth was observed on fucose, mannuronic and guluronic acid. The consortium used different pathways for carbohydrate utilization and produced lactic acid as the main metabolite. In glucose fermentation, only lactic acid was produced, but using mannitol as a carbohydrate source resulted in the co-production of lactic acid, ethanol, and succinate. Xylose fermentation resulted in acetate production. The consortium was also able to utilize laminari-oligosaccharides (DP2-4), obtained after enzymatic hydrolysis of laminarin, and produced lactic acid as a metabolite. The consortium could grow directly on A. esculenta, resulting in a pH decrease to 3.8 after 7 days of fermentation. Incubation of the same seaweed in corresponding conditions without inoculation resulted in spoilage of the seaweed by endogenous bacteria.

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“…Lastly, ATP is hydrolysed by NBD and TMD returns to its original state to initiate a new transportation cycle [ 83 ]. This transport system has been associated with the uptake by the probiotic species of several prebiotics such as inulin (a fructose polymer), galactooligosacharide (GOS), raffinose (glucose + fructose + galactose), panose (a glucose trimer), xylobiose (a xylose dimer) and xylooligossacharide (XOS) and other sugars [ 82 , 84 , 85 , 86 ]. The lack of this transport can influence in the production process that use substrates enriched in some of these sugars, as well as reduce the fitness of probiotic during colonization of GIT, mainly in neonates that have a diet composed of their mother’s milk with several oligosaccharides [ 87 ].…”

Section: From the Physiology Of Production To The Processing Of The P...mentioning

confidence: 99%

Journey of the Probiotic Bacteria: Survival of the Fittest

et al. 2022

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This review aims to bring a more general view of the technological and biological challenges regarding production and use of probiotic bacteria in promoting human health. After a brief description of the current concepts, the challenges for the production at an industrial level are presented from the physiology of the central metabolism to the ability to face the main forms of stress in the industrial process. Once produced, these cells are processed to be commercialized in suspension or dried forms or added to food matrices. At this stage, the maintenance of cell viability and vitality is of paramount for the quality of the product. Powder products requires the development of strategies that ensure the integrity of components and cellular functions that allow complete recovery of cells at the time of consumption. Finally, once consumed, probiotic cells must face a very powerful set of physicochemical mechanisms within the body, which include enzymes, antibacterial molecules and sudden changes in pH. Understanding the action of these agents and the induction of cellular tolerance mechanisms is fundamental for the selection of increasingly efficient strains in order to survive from production to colonization of the intestinal tract and to promote the desired health benefits.

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An α type gluco-oligosaccharide from brown algae Laminaria japonica stimulated the growth of lactic acid bacteria encoding specific ABC transport system components

Abstract: We determined a novel neutral α type gluco-oligosaccharide from the brown alga Laminaria japonica with a degree of polymerization (DP) of 2-8 and a structure that mainly consists of α-(1→4)-linked...

Cited by 6 publications

References 48 publications

Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium able to Utilize Mannitol and Laminari-Oligosaccharides

Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium able to Utilize Mannitol and Laminari-Oligosaccharides

Fermentation of the Brown Seaweed Alaria esculenta by a Lactic Acid Bacteria Consortium Able to Utilize Mannitol and Laminari-Oligosaccharides

Journey of the Probiotic Bacteria: Survival of the Fittest

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