Identification and comparison of two closely related dextransucrases released by water kefir borne Lactobacillus hordei TMW 1.1822 and Lactobacillus nagelii TMW 1.1827

Bechtner, Julia; Wefers, Daniel; Schmid, Jonas; Vogel, Rudi F.; Jakob, Frank

doi:10.1099/mic.0.000825

Cited by 20 publications

(39 citation statements)

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“…Diverse studies reported about the sucrose-inducible or pH-dependent release of dextransucrases in LAB [22,[33][34][35][36]. We recently observed that the dextransucrase of L. hordei is released into buffer supernatants efficiently in the presence of sucrose [24]. Within the present study we wanted to inter alia verify, if the environmental pH additionally influences the dextransucrase release by L. hordei.…”

Section: Discussionmentioning

confidence: 90%

“…The aim of this study was to establish a systematic approach, which gives new insights into the pH-dependent release, productivity and product specificity of dextransucrases and, beyond that, enables an improved control over the formation of specific dextran fractions. For this purpose, we used the native dextransucrase of Lactobacillus hordei TMW 1.1822, which is efficiently released in the presence of sucrose and serves as sucrose converting enzyme in the extracellular environment [24][25][26].…”

Section: Open Accessmentioning

confidence: 99%

“…1). As L. hordei TMW 1.1822 releases its dextransucrase only in the presence of sucrose [24], pre-cultured cells (mMRS medium) were at first re-suspended and incubated in sucrose-supplemented buffers. After 3 h of incubation in these buffers, the respective cell densities, pH values as well as the released and consumed sugars were determined.…”

Section: Quantification Of Dextrans Produced At Different Phmentioning

confidence: 99%

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A systematic approach to study the pH-dependent release, productivity and product specificity of dextransucrases

et al. 2019

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Background Dextransucrases are extracellular enzymes, which catalyze the formation of α-1→6-linked glucose polymers from sucrose. These enzymes are exclusively expressed by lactic acid bacteria, which commonly acidify the extracellular environment due to their physiology. Dextransucrases are thus confronted with steadily changing reaction conditions in regards to the environmental pH, which can further affect the amount of released dextransucrases. In this work, we studied the effect of the environmental pH on the release, the productivity and the product specificity of the dextransucrase expressed by Lactobacillus (L.) hordei TMW 1.1822. Dextransucrases were recovered as crude extracts at pH 3.5–pH 6.5 and then again used to produce dextrans at these pH values. The respectively produced dextran amounts and sizes were determined and the obtained results finally systematically correlated. Results Maximum dextran amounts were produced at pH 4.0 and pH 4.5, while the productivity of the dextransucrases significantly decreased at pH 3.5 and pH 6.5. The distribution of dextran amounts produced at different pH most likely reflects the pH dependent activity of the dextransucrases released by L. hordei, since different transglycosylation rates were determined at different pH using the same dextransucrase amounts. Moreover, similar hydrolysis activities were detected at all tested conditions despite significant losses of transglycosylation activities indicating initial hydrolysis prior to transglycosylation reactions. The molar masses and rms radii of dextrans increased up to pH 5.5 independently of the stability of the enzyme. The gelling properties of dextrans produced at pH 4.0 and pH 5.5 were different. Conclusions The presented methodological approach allows the controlled production of dextrans with varying properties and could be transferred and adapted to other microbes for systematic studies on the release and functionality of native sucrases or other extracellular enzymes.

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Section: Discussionmentioning

confidence: 90%

Section: Open Accessmentioning

confidence: 99%

Section: Quantification Of Dextrans Produced At Different Phmentioning

confidence: 99%

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A systematic approach to study the pH-dependent release, productivity and product specificity of dextransucrases

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“…One of the most prominent EPSs is dextran, which is commercially exploited in fermented foods like sourdoughs, panettone, or fruit juices, and applied as blood plasma volume expander or as stationary phase of size-exclusion columns [6,[20][21][22][23][24]. It is composed of α-(1,6)-linked glucose monomers (backbone), which can be branched at positions O2, O3, or O4 depending on the catalytic domain of their producing dextransucrases (EC 2.4.1.5) [25]. These extracellular enzymes are exclusively expressed by lactic acid bacteria and belong to the family 70 of glycoside hydrolases according to the CAZy database.…”

Section: Introductionmentioning

confidence: 99%

“…They use the energy of the glycosidic bond of sucrose for polymerization of the contained glucose moiety while fructose is continuously released [20,[26][27][28][29][30]. The size, structure, and yield of sucrose-derived EPSs like dextrans are multiply influenced by extrinsic factors, e.g., pH, temperature, or substrate concentration [31][32][33][34][35][36][37][38], but also by the genetic constitution and physiology of the bacterial producer strain [25,39]. Moreover, if present, maltose can be involved in the dextransucrase (acceptor) reaction.…”

Section: Introductionmentioning

confidence: 99%

Analysis of Structural and Functional Differences of Glucans Produced by the Natively Released Dextransucrase of Liquorilactobacillus hordei TMW 1.1822

Schmid

Wefers

Vogel

et al. 2020

Appl Biochem Biotechnol

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The properties of the glucopolymer dextran are versatile and linked to its molecular size, structure, branching, and secondary structure. However, suited strategies to control and exploit the variable structures of dextrans are scarce. The aim of this study was to delineate structural and functional differences of dextrans, which were produced in buffers at different conditions using the native dextransucrase released by Liquorilactobacillus (L.) hordei TMW 1.1822. Rheological measurements revealed that dextran produced at pH 4.0 (M W = 1.1 * 10 8 Da) exhibited the properties of a viscoelastic fluid up to concentrations of 10% (w/v). By contrast, dextran produced at pH 5.5 (M W = 1.86 * 10 8 Da) was gel-forming already at 7.5% (w/v). As both dextrans exhibited comparable molecular structures, the molecular weight primarily influenced their rheological properties. The addition of maltose to the production assays caused the formation of the trisaccharide panose instead of dextran. Moreover, pre-cultures of L. hordei TMW 1.1822 grown without sucrose were substantial for recovery of higher dextran yields, since the cells stored the constitutively expressed dextransucrase intracellularly, until sucrose became available. These findings can be exploited for the controlled recovery of functionally diverse dextrans and oligosaccharides by the use of one dextransucrase type.

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Physiology and Biochemistry of Sourdough Lactic Acid Bacteria and Their impact on Bread Quality

Gänzle

Gobbetti

2023

Handbook on Sourdough Biotechnology

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Identification and comparison of two closely related dextransucrases released by water kefir borne Lactobacillus hordei TMW 1.1822 and Lactobacillus nagelii TMW 1.1827

Cited by 20 publications

References 47 publications

A systematic approach to study the pH-dependent release, productivity and product specificity of dextransucrases

A systematic approach to study the pH-dependent release, productivity and product specificity of dextransucrases

Analysis of Structural and Functional Differences of Glucans Produced by the Natively Released Dextransucrase of Liquorilactobacillus hordei TMW 1.1822

Physiology and Biochemistry of Sourdough Lactic Acid Bacteria and Their impact on Bread Quality

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