Chemical Structure and Localization of Levan, the Predominant Fructan Type in Underground Systems of Gomphrena marginata (Amaranthaceae)

Joaquim, Emanuela O.; Hayashi, Adriana Hissae; Torres, Luce Maria Brandão; Figueiredo-Ribeiro, R. C. L.; Shiomi, Norio; Sousa, Fernanda S. de; Lago, João Henrique G.; Carvalho, Maria Ângela Machado de

doi:10.3389/fpls.2018.01745

Cited by 22 publications

(5 citation statements)

References 56 publications

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“…This could be due to the low amount/quantity of fructan produced by G. cerinus DSM 9533 T , which could not be detected. Moreover, chemical shifts of C2 and C6 which correspond to the β-(2–6)–linkages were in accordance with the controls and previous literature confirming the presence of levan [ 3 , 50 ].…”

Section: Resultssupporting

confidence: 90%

Candidate Acetic Acid Bacteria Strains for Levan Production

et al. 2022

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In this study, twelve strains of acetic acid bacteria (AAB) belonging to five different genera were tested for their ability to produce levan, at 70 and 250 g/L of sucrose concentration, respectively. The fructan produced by the bacterial strains was characterized as levan by NMR spectroscopy. Most of the strains produced levan, highlighting intra- and inter-species variability. High yield was observed for Neoasaia chiangmaiensis NBRC 101099 T, Kozakia baliensis DSM 14400 T and Gluconobacter cerinus DSM 9533 T at 70 g/L of sucrose. A 12-fold increase was observed for N. chiangmaiensis NBRC 101099 T at 250 g/L of sucrose concentration. Levan production was found to be affected by glucose accumulation and pH reduction, especially in Ko. baliensis DSM 14400 T. All the Gluconobacter strains showed a negative correlation with the increase in sucrose concentration. Among strains of Komagataeibacter genus, no clear effect of sucrose on levan yield was found. Results obtained in this study highlighted the differences in levan yield among AAB strains and showed interdependence between culture conditions, carbon source utilization, and time of incubation. On the contrary, the levan yield was not always related to the sucrose concentration.

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Section: Resultssupporting

confidence: 90%

Candidate Acetic Acid Bacteria Strains for Levan Production

et al. 2022

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“…Moreover, β-(2→6) linkages make up 70% of the total linkages, while the remaining 30% represent β-(2→1) branches [77]. Since the initial molecule in BL formation is sucrose, either internal or terminal glucose moiety can be aperient as a by-product of BL biosynthesis by levansucrase (EC 2.4.1.10), responsible for the catalysis of sucrose [78]. A detailed profile of individual carbohydrates of BL is depicted in Figure 6 and Table 4.…”

Section: Compositional Analysis Of Bacterial Levan Produced By Strept...mentioning

confidence: 99%

Elaboration of Nanostructured Levan-Based Colloid System as a Biological Alternative with Antimicrobial Activity for Applications in the Management of Pathogenic Microorganisms

Radenkovs,

Valdovska,

Galina

et al. 2023

Nanomaterials

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Considering the documented health benefits of bacterial exopolysaccharides (EPSs), specifically of bacterial levan (BL), including its intrinsic antimicrobial activity against certain pathogenic species, the current study concentrated on the development of active pharmaceutical ingredients (APIs) in the form of colloid systems (CoSs) containing silver nanoparticles (AgNPs) employing in-house biosynthesized BL as a reducing and capping agent. The established protocol of fermentation conditions implicating two species of lactic acid bacteria (LAB), i.e., Streptococcus salivarius K12 and Leuconostoc mesenteroides DSM 20343, ensured a yield of up to 25.7 and 13.7 g L−1 of BL within 72 h, respectively. An analytical approach accomplished by Fourier-transform infrared (FT-IR) spectroscopy allowed for the verification of structural features attributed to biosynthesized BL. Furthermore, scanning electron microscopy (SEM) revealed the crystalline morphology of biosynthesized BL with a smooth and glossy surface and highly porous structure. Molecular weight (Mw) estimated by multi-detector size-exclusion chromatography (SEC) indicated that BL biosynthesized using S. salivarius K12 has an impressively high Mw, corresponding to 15.435 × 104 kilodaltons (kDa). In turn, BL isolated from L. mesenteroides DSM 20343 was found to have an Mw of only 26.6 kDa. Polydispersity index estimation (PD = Mw/Mn) of produced BL displayed a monodispersed molecule isolated from S. salivarius K12, corresponding to 1.08, while this was 2.17 for L. mesenteroides DSM 20343 isolate. The presence of fructose as the main backbone and, to a lesser extent, glucose and galactose as side chain molecules in EPS hydrolysates was supported by HPLC-RID detection. In producing CoS-BL@AgNPs within green biosynthesis, the presence of nanostructured objects with a size distribution from 12.67 ± 5.56 nm to 46.97 ± 20.23 was confirmed by SEM and energy-dispersive X-ray spectroscopy (EDX). The prominent inhibitory potency of elaborated CoS-BL@AgNPs against both reference test cultures, i.e., Pseudomonas aeruginosa, Escherichia coli, Enterobacter aerogenes, and Staphylococcus aureus and those of clinical origin with multi-drug resistance (MDR), was confirmed by disc and well diffusion tests and supported by the values of the minimum inhibitory and bactericidal concentrations. CoS-BL@AgNPs can be treated as APIs suitable for designing new antimicrobial agents and modifying therapies in controlling MDR pathogens.

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“…They are mostly found in bacteria, and in few grass species including Dactylis glomerata. A recent study by Joaquim et al (2018) found that levan is the predominant fructan type in roots of Gomphrena marginata, a member of family Amaranthaceae. Levan-type fructans of bacterial origin are of high-molecular weight (DP 10 000-100 000) while those of plant origin are found to be short polymers of highly branched molecules (Roberfroid, 2004).…”

Section: Levan-type Fructansmentioning

confidence: 99%

Inulin fructans – food applications and alternative plant sources: a review

Mudannayake

Jayasena

Wimalasiri

et al. 2022

Int J of Food Sci Tech

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Summary Fructans are water soluble, non‐digestible fructose polymers found as storage polysaccharides in certain plants. They are classified as inulin‐type, graminan‐type and branched‐type, while the former being the most extensively researched fructan type. Inulin fructans vary in different plants, with respect to the chain length, degree of polymerisation and molecular weight. Being one of the most versatile functional food ingredients, inulin fructans are well known for their unique bifidogenic and prebiotic properties as well as techno‐functional properties including fibre enhancing, fat and sugar replacing and viscosity and texture modifying attributes in food systems. Therefore, incorporation of inulin fructans into more frequently consumed dairy and non‐dairy products has become an emerging trend in the food industry. Despite the commercial manufacture of inulin fructans from chicory, a growing interest has emerged to extract this functional ingredient from inulin‐rich alternative plant sources including jerusalem artichoke, globe artichoke, yacon, burdock, asparagus species, garlic, agave and dandelion, which can potentially be good sources of inulin for food and nutraceutical applications in future. This review provides an in‐depth insight of inulin fructans including the chemistry, food applications and health benefits, and also giving special reference to alternative plant sources.

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Chemical Structure and Localization of Levan, the Predominant Fructan Type in Underground Systems of Gomphrena marginata (Amaranthaceae)

Cited by 22 publications

References 56 publications

Candidate Acetic Acid Bacteria Strains for Levan Production

Candidate Acetic Acid Bacteria Strains for Levan Production

Elaboration of Nanostructured Levan-Based Colloid System as a Biological Alternative with Antimicrobial Activity for Applications in the Management of Pathogenic Microorganisms

Inulin fructans – food applications and alternative plant sources: a review

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