Evidence for Formation of Heterooligosaccharides by <i>Lactobacillus sanfranciscensis</i> during Growth in Wheat Sourdough

Tieking, Markus; Kühnl, W.; Gänzle, Michael G.

doi:10.1021/jf048307v

Cited by 44 publications

(22 citation statements)

References 24 publications

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“…Transfructosylation of acceptor carbohydrates by levansucrase is achieved when fructosyl-donor and fructosyl-acceptor are present in a molar ratio of 1:1 (Han et al, 2009;Tieking, Kühnl, & Gänzle, 2005). Lactosucrose yields obtained by transfructosylation of lactose are comparable with those observed after transgalactosylation of sucrose (Han et al, 2009;Li et al, 2009).…”

Section: Lactose Derivatives Produced By Transglucosylation or Transfmentioning

confidence: 79%

Enzymatic synthesis of galacto-oligosaccharides and other lactose derivatives (hetero-oligosaccharides) from lactose

Gänzle

2012

International Dairy Journal

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128

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Section: Lactose Derivatives Produced By Transglucosylation or Transfmentioning

confidence: 79%

Enzymatic synthesis of galacto-oligosaccharides and other lactose derivatives (hetero-oligosaccharides) from lactose

Gänzle

2012

International Dairy Journal

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128

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“…A levansucrase (LSA_LSA_02160) was found to be identical toa levansucrase previously described by Tieking et al . from L. sanfranciscensis TMW 1.392 [27]. Interestingly, a 48 aa residue deletion corresponding to 4 direct repeats (PVNPSQPTTPAK) in the PXX motif of the C-terminal cell wall anchor is observed.…”

Section: Resultsmentioning

confidence: 99%

Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs

Vogel¹,

Pavlovic²,

Ehrmann³

et al. 2011

Microb Cell Fact

112

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Sourdough has played a significant role in human nutrition and culture for thousands of years and is still of eminent importance for human diet and the bakery industry. Lactobacillus sanfranciscensis is the predominant key bacterium in traditionally fermented sourdoughs.The genome of L. sanfranciscensis TMW 1.1304 isolated from an industrial sourdough fermentation was sequenced with a combined Sanger/454-pyrosequencing approach followed by gap closing by walking on fosmids. The sequencing data revealed a circular chromosomal sequence of 1,298,316 bp and two additional plasmids, pLS1 and pLS2, with sizes of 58,739 bp and 18,715 bp, which are predicted to encode 1,437, 63 and 19 orfs, respectively. The overall GC content of the chromosome is 34.71%. Several specific features appear to contribute to the ability of L. sanfranciscensis to outcompete other bacteria in the fermentation. L. sanfranciscensis contains the smallest genome within the lactobacilli and the highest density of ribosomal RNA operons per Mbp genome among all known genomes of free-living bacteria, which is important for the rapid growth characteristics of the organism. A high frequency of gene inactivation and elimination indicates a process of reductive evolution. The biosynthetic capacity for amino acids scarcely availably in cereals and exopolysaccharides reveal the molecular basis for an autochtonous sourdough organism with potential for further exploitation in functional foods. The presence of two CRISPR/cas loci versus a high number of transposable elements suggests recalcitrance to gene intrusion and high intrinsic genome plasticity.

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“…Examples of possible acceptors are water (hydrolysis of sucrose) and sucrose and raffinose (yielding a tri-or tetrasaccharide, respectively), short-chain acylalcohols, various mono-to tetrasaccharides (22,86,194), and sorbitol (144). The ability of L. sanfranciscensis levansucrase to use raffinose, maltotriose, maltose, xylose, or raffinose as fructosyl acceptors, leading to the formation of a range of heterooligosaccharides, has been reported recently by Tieking et al (199). Additionally, high performance liquid chromatography analysis of the reaction products of this levansucrase with 0.4 M raffinose as the fructose donor and acceptor revealed the presence of tetra-, penta-, and hexasaccharides (GalGF2 to GalGF4; Gal is galactose) in addition to melibiose (GalG), raffinose, kestose, and nystose.…”

Section: Reactions Catalyzed and Fructan Product Synthesismentioning

confidence: 99%

Structure-Function Relationships of Glucansucrase and Fructansucrase Enzymes from Lactic Acid Bacteria

Hijum

Kralj

Ozimek

et al. 2006

Microbiol Mol Biol Rev

393

315

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SUMMARY Lactic acid bacteria (LAB) employ sucrase-type enzymes to convert sucrose into homopolysaccharides consisting of either glucosyl units (glucans) or fructosyl units (fructans). The enzymes involved are labeled glucansucrases (GS) and fructansucrases (FS), respectively. The available molecular, biochemical, and structural information on sucrase genes and enzymes from various LAB and their fructan and α-glucan products is reviewed. The GS and FS enzymes are both glycoside hydrolase enzymes that act on the same substrate (sucrose) and catalyze (retaining) transglycosylation reactions that result in polysaccharide formation, but they possess completely different protein structures. GS enzymes (family GH70) are large multidomain proteins that occur exclusively in LAB. Their catalytic domain displays clear secondary-structure similarity with α-amylase enzymes (family GH13), with a predicted permuted (β/α)8 barrel structure for which detailed structural and mechanistic information is available. Emphasis now is on identification of residues and regions important for GS enzyme activity and product specificity (synthesis of α-glucans differing in glycosidic linkage type, degree and type of branching, glucan molecular mass, and solubility). FS enzymes (family GH68) occur in both gram-negative and gram-positive bacteria and synthesize β-fructan polymers with either β-(2→6) (inulin) or β-(2→1) (levan) glycosidic bonds. Recently, the first high-resolution three-dimensional structures have become available for FS (levansucrase) proteins, revealing a rare five-bladed β-propeller structure with a deep, negatively charged central pocket. Although these structures have provided detailed mechanistic insights, the structural features in FS enzymes dictating the synthesis of either β-(2→6) or β-(2→1) linkages, degree and type of branching, and fructan molecular mass remain to be identified.

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Evidence for Formation of Heterooligosaccharides by Lactobacillus sanfranciscensis during Growth in Wheat Sourdough

Cited by 44 publications

References 24 publications

Enzymatic synthesis of galacto-oligosaccharides and other lactose derivatives (hetero-oligosaccharides) from lactose

Enzymatic synthesis of galacto-oligosaccharides and other lactose derivatives (hetero-oligosaccharides) from lactose

Genomic analysis reveals Lactobacillus sanfranciscensis as stable element in traditional sourdoughs

Structure-Function Relationships of Glucansucrase and Fructansucrase Enzymes from Lactic Acid Bacteria

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