Characterization and potential applications of high molecular weight dextran produced by Leuconostoc mesenteroides AA1

Aman, Afsheen; Siddiqui, Nadir Naveed; Qader, Shah Ali Ul

doi:10.1016/j.carbpol.2011.08.094

Cited by 76 publications

(40 citation statements)

References 22 publications

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“…Usually, dextrans produced from L. mesenteroides are linear with few branches. A previous study reported that the dextrans from L. mesenteroides NRRL B-640 and L. mesenteroides NRRL AA1 are linear without branches [15,28]. Meanwhile the dextransucrase from L. mesenteroides FT045B synthesizes dextran comprised of only 2.1% (1→3) branch linkages and 97.9% (1→6) linkages in the main chain [6].…”

Section: Structural Analysismentioning

confidence: 97%

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Characterization and Rheological Behavior of Dextran from Weissella confusa R003

Netsopa

Niamsanit

Sakloetsakun

et al. 2018

International Journal of Polymer Science

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Dextran from Weissella confusa R003 isolated from sugar cane juice was purified and characterized. Dextran synthesis was performed by fermenting W. confusa R003 in MRS medium containing 10% (w/v) sucrose with continuous shaking at 125 rpm and at 30 ∘ C. For 24 hours, the 50% efficiency yield was obtained. Dextran in the culture medium was purified by ethanol precipitation. Structural analysis of dextran using 1 H NMR, 13 C NMR, and 2D NMR techniques showed the existence of glucoses with 97.4% (1→6) linkage in the main chains and 2.6% (1→3) in branches. The estimation of molecular weight by dynamic light scattering exhibited average molecular weight of 1.0 × 10 4 kDa. At low concentration (2.5% w/v), dextran behaved like liquid structure, while, increasing the concentration (5.0 and 10.0% w/v), it was revealed as viscoelastic behavior. The highest gelling phenomenon was found in the concentration of 10% w/v and at 37 ∘ C. Due to its production and properties, it may be suitable for commercial production and application in the field of foods as well as hydrogel.

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Section: Structural Analysismentioning

confidence: 97%

“…L. mesenteroides sp. produced 1.0-4.0 × 10 4 kDa dextran [28]. W. confusa Cab3 produced 1.8 × 10 4 kDa dextran [18].…”

Section: Dextran Molecularmentioning

confidence: 99%

Characterization and Rheological Behavior of Dextran from Weissella confusa R003

Netsopa

Niamsanit

Sakloetsakun

et al. 2018

International Journal of Polymer Science

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“…Its yield is affected by environmental conditions, biosynthetic pathways and rate of microbial growth (Sarwat, Ahmed, Aman, & Qader, 2013). Dextrans have various uses in the food, pharmaceutical and oil drilling industries (Aman, Siddiqui, & Qader, 2012). This wide spectrum of applications is due to physicochemical differences such as their molecular mass, which influences the viscosity and rheological properties of the polymer solution.…”

Section: Introductionmentioning

confidence: 99%

Rheology and bioactivity of high molecular weight dextrans synthesised by lactic acid bacteria

Zarour¹,

Llamas

Prieto

et al. 2017

Carbohydrate Polymers

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Dextrans synthesised by three Leuconostoc mesenteroides strains, isolated from mammalian milks, were studied and compared with dextrans produced by Lc. mesenteroides and Lactobacillus sakei strains isolated from meat products. Size exclusion chromatography coupled with multiangle laser light scattering detection analysis demonstrated that the dextrans have molecular masses between 1.74×10Da and 4.41×10Da. Rheological analysis of aqueous solutions of the polymer revealed that all had a pseudoplastic behaviour under shear conditions and a random, and flexible, coil structure. The dextrans showed at shear zero a difference in viscosity, which increased as the concentration increased. Also, the purified dextrans were able to immunomodulate in vitro human macrophages, partially counteracting the inflammatory effect of Escherichia coli O111:B4 lipopolysaccharide. During prolonged incubation on a solid medium containing sucrose, dextran-producing bacteria showed two distinct phenotypes not related to the genus or species to which they belonged. Colonies of Lc. mesenteroides CM9 from milk and Lb. sakei MN1 from meat formed stable and compact mucoid colonies, whereas the colonies of the other three Leuconostoc strains became diffuse after 72h. This differential behaviour was also observed in the ability of the corresponding strains to bind to Caco-2 cells. Strains forming compact mucoid colonies showed a high level of adhesion when grown in the presence of glucose, which decreased in the presence of sucrose (the condition required for dextran synthesis). However no influence of the carbon source was detected for the adhesion ability of the other Lc. mesenteroides strains, which showed variable levels of binding to the enterocytes.

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“…The controlled fermentation conditions used in this study, with pH and temperature maintained at 5.8 and 30°C, respectively, represent a compromise for enzyme production and activity which may explain the high sucrose to EPS conversion rate of 60.6±4.3 % (of the theoretical maximum yield) achieved during co-cultivation. The initial sucrose concentration has been shown to influence the conversion rate to EPS (Aman et al, 2012). In our study this was set at 60 g/l based on preliminary experiments (data not shown) and reports for other glycansucrases (Crittenden and Doelle, 1994;Patel et al, 2011).…”

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confidence: 95%

Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture

Tinzl-Malang

Rast

Grattepanche

et al. 2015

International Journal of Food Microbiology

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Characterization and potential applications of high molecular weight dextran produced by Leuconostoc mesenteroides AA1

Cited by 76 publications

References 22 publications

Characterization and Rheological Behavior of Dextran from Weissella confusa R003

Characterization and Rheological Behavior of Dextran from Weissella confusa R003

Rheology and bioactivity of high molecular weight dextrans synthesised by lactic acid bacteria

Exopolysaccharides from co-cultures of Weissella confusa 11GU-1 and Propionibacterium freudenreichii JS15 act synergistically on wheat dough and bread texture

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