Dextran-like exopolysaccharide-producing Leuconostoc and Weissella from kimchi and its ingredients

Park, Ji-Hee; Ahn, Hyo-Ju; Kim, Sung-gun; Chung, Chang-Ho

doi:10.1007/s10068-013-0182-x

Cited by 41 publications

(19 citation statements)

References 21 publications

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“…In addition, IR spectra of the three HoPS preparations presented the same profile ( Fig. 1A) and they were typical of -linked polymers, with absorption bands between 847-849 cm -1 and 913-917 cm -1 which correspond to α-anomers (Notararigo et al, 2013;Park, Ahn, Kim, & Chung, 2013;Vettori, Franchetti, & Contiero, 2012b).…”

Section: Characterization Of Dextrans Produced By Labmentioning

confidence: 87%

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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Section: Characterization Of Dextrans Produced By Labmentioning

confidence: 87%

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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“…The broad absorption peak at 3326 cm −1 corresponds to the stretch vibration of the hydroxyl groups of carbohydrates, and the band approximately 2940 cm −1 might be attributed to C‐H stretching vibration. The high absorbance between 1200 and 950 cm −1 is considered the fingerprint region and can be used to characterize structure differences (Park, Ahn, Kim, & Chung, ). The band at 1155 cm −1 is caused by covalent vibrations of the C‐O‐C bond and glycosidic bridge.…”

Section: Resultsmentioning

confidence: 99%

Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813

et al. 2019

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“…W. cibaria and W. confusa are able to produce exopolysaccharides, which exhibit anticancer, anti-inflammatory, immune modulating, and blood cholesterol-declining functions (Badel et al, 2011). Moreover, W. cibaria exhibited a higher production of EPS, which indicates more acid resistance (Park et al, 2013). During the pickling process, the intensity of W. cibaria became strong should be due to its high acid resistance.…”

Section: Discussionmentioning

confidence: 99%

Monitoring of the bacterial communities of bamboo shoots (Dendrocalamus latiflorus) during pickling process

Xia

Chunxia

et al. 2017

Int J of Food Sci Tech

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Summary The diversity and dynamics of the dominant bacterial communities arising during the pickling process of bamboo shoots (Dendrocalamus latiflorus) were investigated by nested polymerase chain reaction denaturing gradient gel electrophoresis combined with quantitative real‐time polymerase chain reaction. Results showed only several kinds of halophilic bacteria during early sampling time (0−3 days). After pickling for 7 days, Lactococcus lactis significantly increased (P < 0.05, quantities were 6.39 × 105 copies μL−1) and became the first dominant bacterium. After pickling for 14 days, Weissella sp. bands appeared and quickly became dominant on the 21st day (4.07 × 106 copies μL−1). As maturation progressed, Lc. lactis decreased in intensity whereas Weissella sp. increased in intensity. Finally, the quantities of Weissella sp. (2.50 × 107 copies μL−1) became higher than those of Lc. lactis (1.43 × 107 copies μL−1) after pickling for 56 days. The pickling process was initiated by Lc. lactis, followed by Lc. lactis and Weissella sp., and was finally succeeded by Weissella sp.

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Dextran-like exopolysaccharide-producing Leuconostoc and Weissella from kimchi and its ingredients

Cited by 41 publications

References 21 publications

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

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

Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813

Monitoring of the bacterial communities of bamboo shoots (Dendrocalamus latiflorus) during pickling process

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