Extraction and biological activity of exopolysaccharide produced by Leuconostoc mesenteroides SN-8

Li, Yang; Liu, Yiming; Cao, Chengxu; Zhu, Xingyi; Wang, Cong; Wu, Rina; Wu, Junrui

doi:10.1016/j.ijbiomac.2020.04.150

Cited by 47 publications

(21 citation statements)

References 30 publications

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“…For example, members of the genus Leuconostoc, primarily L. mesenteroides, are widely used in the fermented food industry as a single culture or as part of microbial community starters, especially in the commercial production of kimchi (Park et al 2019). Their popularity and frequency of usage is strictly associated with specific features like exopolysaccharide content or the production of desirable flavour and aroma compounds (Hutkins 2019;Li et al 2020). In turn, L. plantarum is one of the most commonly identified and isolated LAB species in different kinds of fermented foods (like kimchi, sauerkraut, pickles, or olives) (Beganović et al 2014;Di Cagno et al 2009;Hutkins 2019;Xiong et al 2012).…”

Section: Isolation and Identification Of Lactic Acid Bacteria By Maldmentioning

confidence: 99%

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Szutowska

Gwiazdowska

2020

Arch Microbiol

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The aim of the paper was to analyse changes in lactic acid bacteria (LAB) populations during spontaneous fermentation of green curly kale juice (Brasicca oleracea L. var. acephala L.) and to determine the probiotic potential of LAB isolates. The analyses revealed that changes in LAB populations were specific for spontaneously fermented vegetable juices. The initial microbiota, composed mostly of Leuconostoc mesenteroides bacteria, was gradually replaced by Lactobacillus species, mainly Lactobacillus plantarum, Lactobacillus sakei, and Lactobacillus coryniformis. Screening tests for the antimicrobial properties and antibiotic susceptibility of isolates allowed for the selection of 12 strains with desirable characteristics. L. plantarum isolates were characterized by the widest spectrum of antimicrobial interactions, both towards Gram-positive and Gram-negative bacteria. Also, L. plantarum strains exhibited the best growth abilities under low pH conditions, and at different NaCl and bile salt concentrations. All strains showed different levels of antibiotic sensitivity, although they were resistant to vancomycin and kanamycin. The present study has shown that bacterial isolates obtained from spontaneously fermented kale juice could constitute valuable probiotic starter cultures, which may be used in fermentation industry.

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Section: Isolation and Identification Of Lactic Acid Bacteria By Maldmentioning

confidence: 99%

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Szutowska

Gwiazdowska

2020

Arch Microbiol

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“…Thus, the scavenging of these specific radicals may avoid tissue injury [ 56 ]. In general, the antioxidant mechanisms of bacterial EPS may include degradation of superoxide anion and hydrogen peroxide via ROS, inhibition of lipid peroxidation, reduction of metal ion chelation activity, and upregulation of enzymatic and non-enzymatic antioxidant activities [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage

Zhao

Liang

2022

Foods

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This study evaluated the effects of probiotic Lactobacillus plantarum MC5 on the quality, antioxidant activity, and storage stability of yogurt, to determine its possible application as a starter in milk fermentation. Four groups of yogurt were made with different proportions of probiotic L. plantarum MC5 and commercial starters. The yogurt samples’ rheological properties, texture properties, antioxidant activity, storage stability, and exopolysaccharides (EPS) content during storage were determined. The results showed that 2:1 and 1:1 yogurt samples (supplemented with L. plantarum MC5) attained the highest EPS content (982.42 mg/L and 751.71 mg/L) during storage. The apparent viscosity, consistency, cohesiveness, and water holding capacity (WHC) of yogurt samples supplemented with L. plantarum MC5 were significantly higher than those of the control group (p < 0.05). Further evaluation of antioxidant activity revealed that yogurt samples containing MC5 starter significantly increased in DPPH, ABTS, OH, and ferric iron-reducing power. The study also found that adding MC5 can promote the growth of Streptococcus thermophilus. Therefore, yogurt containing L. plantarum MC5 had favorable rheological properties, texture, and health effects. The probiotic MC5 usage in milk fermentation showed adequate potential for industrial application.

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“…mesenteroides possess multiple Mws. Some strains have been reported to produce EPSs with lower Mws ranging between 1.0 × 10 4 and 1.8 × 10 6 Da ( Park et al, 2013 ; Matsuzaki et al, 2015 ; Abid et al, 2018 ; Ziadi et al, 2018 ; Kook et al, 2019 ; Li et al, 2020 ; Zhang et al, 2021 ). Some strains, such as Leu.…”

Section: Resultsmentioning

confidence: 99%

Structural characterization and partial properties of dextran produced by Leuconostoc mesenteroides RSG7 from pepino

Wang

Sun

et al. 2023

Front. Microbiol.

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Exopolysaccharides (EPSs) produced by lactic acid bacteria possess various bioactivities and potential attractions for scientific exploration and commercial development. An EPS-producing bacterial strain, RSG7, was previously isolated from the pepino and identified as Leuconostoc mesenteroides. Based on the analyses of high-performance size exclusion chromatography, high-performance ion chromatography, Fourier transform infrared spectroscopy, nuclear magnetic resonance spectroscopy, and methylation, the RSG7 EPS was identified as a dextran with a molecular weight of 5.47 × 106 Da and consisted of α-(1→6) glycosidic linkages as backbone and α-(1→2), α-(1→3), α-(1→4), and α-(1→6) glycosidic linkages as side chains. Scanning electron microscopy observed a honeycomb-like porous structure of RSG7 dextran, and this dextran formed aggregations with irregular hill-shaped lumps according to atomic force microscopy analysis. Physical–chemical investigations suggested that RSG7 dextran possessed excellent viscosity at high concentration, low temperature, and high pH; showed a superior emulsifying capacity of tested vegetable oils than that of hydrocarbons; and owned the maximal flocculating activity (10.74 ± 0.23) and flocculating rate (93.46 ± 0.07%) in the suspended solid of activated carbon. In addition, the dextran could coagulate sucrose-supplemented milk and implied potential probiotics in vitro. Together, these results collectively describe a valuable dextran with unique characteristics for exploitation in food applications.

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Extraction and biological activity of exopolysaccharide produced by Leuconostoc mesenteroides SN-8

Cited by 47 publications

References 30 publications

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

Probiotic potential of lactic acid bacteria obtained from fermented curly kale juice

EPS-Producing Lactobacillus plantarum MC5 as a Compound Starter Improves Rheology, Texture, and Antioxidant Activity of Yogurt during Storage

Structural characterization and partial properties of dextran produced by Leuconostoc mesenteroides RSG7 from pepino

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