Functional food applications of dextran from Weissella cibaria RBA12 from pummelo ( Citrus maxima )

Baruah, Rwivoo; Maina, Ndegwa Henry; Katina, Kati; Juvonen, Riikka; Goyal, Arun

doi:10.1016/j.ijfoodmicro.2016.11.012

Cited by 77 publications

(29 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The presence of different sugar moieties suggests that the EPS is an heteropolysaccharide. Baruah et al (2017) reported the EPS produced by Weissella cibaria RBA12 was composed of only glucose unit. Fukuda et al (2009) also reported that EPS from L. fermentum TDS030603 contained glucose and galactose using TLC technique.…”

Section: Monosaccharide Composition Analysis Of Epsmentioning

confidence: 99%

“…Weissella sp. have the ability to produce significant amounts of non-digestible oligosaccharides and extracellular polysaccharides which can be used as prebiotics or for other applications in food industries (Baruah, Maina, Katina, Juvonen, & Goyal, 2017;Malang, Maina, Schwab, Tenkanen, & Lacroix, 2015). Some LAB strains utilizes the fermentable sugars for the biosynthesis of EPS.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44

Adesulu-Dahunsi

Sanni

Jeyaram

2018

LWT

101

View full text Add to dashboard Cite

Exopolysaccharide (EPS) producing lactic acid bacteria (LAB) strain GA44 isolated from gari (a Nigerian traditional fermented cassava mash) was identified with 16S rRNA gene sequencing as Weissella cibaria. The EPS produced mainly composed of glucose and rhamnose sugar units and its molecular mass was about 2.8 Â 10 5 Da. The fourier-transform infrared (FT-IR) spectrum analysis showed characteristics absorption peaks indicating the presence of eOH, C¼O and C-H groups. Central composite design (CCD) and response surface methodology (RSM) were used to study the interactive effect of the significant factors on EPS yield. Under optimum conditions, the predicted maximum EPS produced 4.88 g/L while the actual experimental value was 4.80 g/L. The in-vitro antioxidant activities of the EPS showed good scavenging effects on superoxide anion radical and hydroxyl radical. The characteristics of this EPS isolated from food source will be useful in food industries and could also serve as a potential antioxidant.

show abstract

Section: Monosaccharide Composition Analysis Of Epsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44

Adesulu-Dahunsi

Sanni

Jeyaram

2018

LWT

101

View full text Add to dashboard Cite

show abstract

“…Weissella is a new genus of lactic acid bacteria, which belonged to Leuconostoc or Lactobacillus earlier. In recent years, Weissella is being extensively explored for its probiotic (Baruah, Maina, Katina, Juvonen, & Goyal, 2017), antioxidant (Zhu et al, 2018) and antimicrobial (Singh, Kim, Wang, Mathiyalagan, & Yang, 2016) activity. This study suggested the feasibility of inoculating lactic acid bacterial strains into meat to substitute for nitrite, especially the W. cibaria X31 strain.…”

Section: Discussionmentioning

confidence: 99%

The role of nitric oxide in the mechanism of lactic acid bacteria substituting for nitrite

Gou

Liu

2019

CyTA - Journal of Food

View full text Add to dashboard Cite

This study aims to reveal the role of nitric oxide (NO) in substituting nitrite with lactic acid bacteria. Three lactic acid bacterial strains (L. fermentum JCM1173, L. fermentum IFO3956, Weissella cibaria X31) with nitrite substitution ability were inoculated into fermented sausages, respectively. Results indicated that the ratio of nitrosomyoglobin (NO-Mb) to total pigments was positively correlated with the substitution ability of the strain. UV-visible and resonance Raman spectroscopy suggested the NO-Mb was five-coordinated. In addition, the intracellular NO detected by fluorescent DAF-FM probe showed that W. cibaria X31 had the strongest NO-producing ability. Inhibitory experiments showed that both nitrate reductase and nitric oxide synthase-like protein participated in the NO production. These results indicated the vital role NO played in the substitution through the formation of NO-Mb and demonstrated the sources of NO in lactic acid bacteria preliminarily. El papel del óxido nítrico en el mecanismo de las bacterias del ácido láctico que sustituyen al nitrito RESUMEN El presente estudio se propuso como objetivo revelar el papel desempeñado por el óxido nítrico (NO) en la sustitución de nitrito con bacterias ácido lácticas. Para ello se inocularon tres cepas bacterianas de ácido láctico (L. fermentum JCM1173, L. fermentum IFO3956, Weissella cibaria X31) con capacidad de sustitución de nitrito en salchichas fermentadas. Los resultados indican que la ratio de nitrosomiglobina (NO-Mb) sobre los pigmentos totales se correlacionó positivamente con la capacidad de sustitución de la cepa. Mediante espectroscopía de resonancia Raman y UV-visible se constató que la NO-Mb presentaba cinco coordinaciones. Además, el NO intracelular detectado empleando la sonda fluorescente DAF-FM mostró que W. cibaria X31 tiene mayor capacidad de producir NO. Los experimentos inhibitorios mostraron que en la producción de NO participaron tanto la nitrato reductasa como una proteína similar a la óxido nítrico sintasa. Estos resultados dan cuenta del papel vital desempeñado por el NO en la sustitución a través de la formación de NO-Mb y, de manera preliminar, demuestran las fuentes de NO en las bacterias del ácido láctico.

show abstract

“…The survivability of the LAB isolates in the presence of artificial gastrointestinal juices was measured by the method described by Baruah et al (2017) : (i) First, 1 mL fermented broccoli juice (10 9 CFU/mL) was centrifuged for 10 min at 8000 × g and the pellet was washed twice with sterile PBS before being resuspending in 10 mL of simulated gastric juice (GJ), and incubated for 90 min at 37°C. The GJ consisted of pepsin (1000 U/mL) in PBS, with the pH adjusted to 2.5 with 10% hydrochloric acid.…”

Section: Methodsmentioning

confidence: 99%

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

Luo

Bao

et al. 2018

Front. Microbiol.

View full text Add to dashboard Cite

The diversity of indigenous lactic acid bacteria (LAB) in fermented broccoli, cherry, ginger, white radish, and white-fleshed pitaya juices was analyzed using culture-independent and -dependent approaches. The major properties of selected probiotic strains, including dynamic variations in pH, viable cell counts, antibiotic resistance, bacterial adhesion to hydrophobic compounds, and survivability during simulated gastrointestinal transit, were investigated using broccoli as the fermentation substrate. In broccoli and ginger juices, the genus Lactobacillus occupied the dominant position (abundances of 79.0 and 30.3%, respectively); in cherry and radish juices, Weissella occupied the dominant position (abundances of 78.3 and 83.2%, respectively); and in pitaya juice, Streptococcus and Lactococcus occupied the dominant positions (52.2 and 37.0%, respectively). Leuconostoc mesenteroides, Weissella cibaria/soli/confusa, Enterococcus gallinarum/durans/hirae, Pediococcus pentosaceus, Bacillus coagulans, and Lactococcus garvieae/lactis subspecies were identified by partial 16S rRNA gene sequencing. In general, the selected autochthonous LAB isolates displayed no significant differences in comparison with commercial strains with regard to growth rates or acidification in fermented broccoli juice. Among all the isolates, L. mesenteroides B4-25 exhibited the highest antibiotic resistance profile (equal to that of L. plantarum CICC20265), and suitable adhesion properties (adhesion of 13.4 ± 5.2% ∼ 36.4 ± 3.2% and 21.6 ± 1.4% ∼ 69.6 ± 2.3% to ethyl acetate and xylene, respectively). Furthermore, P. pentosaceus Ca-4 and L. mesenteroides B-25 featured the highest survival rates (22.4 ± 2.6 and 21.2 ± 1.4%, respectively), after simulated gastrointestinal transit. These results indicated a high level of diversity among the autochthonous bacterial community in fermented fruit and vegetable juices, and demonstrated the potential of these candidate probiotics for applications in fermentation.

show abstract

Functional food applications of dextran from Weissella cibaria RBA12 from pummelo ( Citrus maxima )

Cited by 77 publications

References 38 publications

Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44

Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44

The role of nitric oxide in the mechanism of lactic acid bacteria substituting for nitrite

Characterization of Diversity and Probiotic Efficiency of the Autochthonous Lactic Acid Bacteria in the Fermentation of Selected Raw Fruit and Vegetable Juices

Contact Info

Product

Resources

About