Levan-Producing Leuconostoc citreum Strain BD1707 and Its Growth in Tomato Juice Supplemented with Sucrose

Han, Jin; Xu, Xiaojuan; Gao, Caixia; Liu, Zhenmin; Wu, Zhengjun

doi:10.1128/aem.02944-15

Cited by 43 publications

(17 citation statements)

References 46 publications

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“…After that, the fructosyl is transferred to an entering sucrose molecule, resulting in a trisaccharide with two fructoses. After several rounds, we expect releasing of most glucose from the substrate, and production of a polyfructose linked to an initial sucrose molecule (Han et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Characterization of α-Glucosidases From Lutzomyia longipalpis Reveals Independent Hydrolysis Systems for Plant or Blood Sugars

et al. 2019

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Lutzomyia longipalpis is the main vector of Leishmania infantum and exploits different food sources during development. Adults have a diet rich in sugars, and females also feed on blood. The sugar diet is essential for maintaining longevity, infection, and Leishmaniasis transmission. Carbohydrases, including α-glucosidases, are the main enzymes involved in the digestion of sugars. In this context, we studied the modulation of α-glucosidase activities in different feeding conditions and compartments of Lutzomyia longipalpis females, in order to characterize in detail their roles in the physiology of this insect. All tissues showed activity against MUαGlu and sucrose, with highest activities in the midgut and crop. Activity was 1,000 times higher on sucrose than on MUαGlu. Basal activities were observed in non-fed insects; blood feeding induced activity in the midgut contents, and sugar feeding modulated activity in midgut tissues. α-glucosidase activity changed after female exposure to different sugar concentrations or moieties. α-glucosidases from different tissues showed different biochemical properties, with an optimum pH around 7.0–8.0 and K M between 0.37 and 4.7 mM, when MUαGlu was used as substrate. Using sucrose as substrate, the optimum pH was around 6.0, and K M ranges between 11 and 800 mM. Enzymes from the crop and midgut tissues showed inhibition in high substrate concentrations (sucrose), with K I ranging from 39 to 400 mM, which explains the high K M values found. Chromatographic profiles confirmed that different α-glucosidases are been produced in L. longipalpis in different physiological contexts, with the distinction of at least four α-glucosidases. The results suggest that some of these enzymes are involved in different metabolic processes, like digestion of plant sugars, digestion of blood glycoproteins or glycolipids, and mobilization of energetic storages during starvation.

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Section: Discussionmentioning

confidence: 99%

Characterization of α-Glucosidases From Lutzomyia longipalpis Reveals Independent Hydrolysis Systems for Plant or Blood Sugars

et al. 2019

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“…At the same time, the EPS also have a significant role as prebiotics and can enhance probiotic colonization in the gut. They have also been used as immunomodulatory, immunostimulatory, antidiabetic, and hypocholesterolemic agents [87,88].…”

Section: Fermented Fruit and Vegetable Beveragesmentioning

confidence: 99%

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

et al. 2020

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In alignment with Hippocrates’ aphorisms “Let food be your medicine and medicine be your food” and “All diseases begin in the gut”, recent studies have suggested that healthy diets should include fermented foods to temporally enhance live microorganisms in our gut. As a result, consumers are now demanding this type of food and fermented food has gained popularity. However, certain sectors of population, such as those allergic to milk proteins, lactose intolerant and strict vegetarians, cannot consume dairy products. Therefore, a need has arisen in order to offer consumers an alternative to fermented dairy products by exploring new non-dairy matrices as probiotics carriers. Accordingly, this review aims to explore the benefits of different fermented non-dairy beverages (legume, cereal, pseudocereal, fruit and vegetable), as potential carriers of bioactive compounds (generated during the fermentation process), prebiotics and different probiotic bacteria, providing protection to ensure that their viability is in the range of 106–107 CFU/mL at the consumption time, in order that they reach the intestine in high amounts and improve human health through modulation of the gut microbiome.

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“…Microbial fructans are characterized by much higher DP as compared to plant fructans, up to more than 20.000 fructosyl units (Han, Xu, Gao, Liu, & Wu, ; Kazak Sarilmiser, Ates, Ozdemir, Arga, & Toksoy, ; Ortiz‐Soto, Rivera, Rudiño‐Piñera, Olvera, & López‐Munguía, ), and mainly consisting of levan‐ or inulin‐type polymers with variable branching and sometimes accompanied by various lower DP fructooligosaccharides (FOS), albeit mostly present at much lower concentrations (Figure a). In microbes, levan and inulin are synthesized by extracellular fructosyltransferases (FTs) named levansucrase (EC 2.4.1.10) and inulosucrase (EC 2.4.1.9), respectively.…”

Section: Fructans and The Gh‐j Clan Enzymesmentioning

confidence: 99%

The fructan syndrome: Evolutionary aspects and common themes among plants and microbes

Versluys

Kırtel

Öner

et al. 2017

Plant Cell & Environment

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Fructans are multifunctional fructose-based water soluble carbohydrates found in all biological kingdoms but not in animals. Most research has focused on plant and microbial fructans and has received a growing interest because of their practical applications. Nevertheless, the origin of fructan production, the so-called "fructan syndrome," is still unknown. Why fructans only occur in a limited number of plant and microbial species remains unclear. In this review, we provide an overview of plant and microbial fructan research with a focus on fructans as an adaptation to the environment and their role in (a)biotic stress tolerance. The taxonomical and biogeographical distribution of fructans in both kingdoms is discussed and linked (where possible) to environmental factors. Overall, the fructan syndrome may be related to water scarcity and differences in physicochemical properties, for instance, water retaining characteristics, at least partially explain why different fructan types with different branching levels are found in different species.Although a close correlation between environmental stresses and fructan production is quite clear in plants, this link seems to be missing in microbes. We hypothesize that this can be at least partially explained by differential evolutionary timeframes for plants and microbes, combined with potential redundancy effects.

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Levan-Producing Leuconostoc citreum Strain BD1707 and Its Growth in Tomato Juice Supplemented with Sucrose

Cited by 43 publications

References 46 publications

Characterization of α-Glucosidases From Lutzomyia longipalpis Reveals Independent Hydrolysis Systems for Plant or Blood Sugars

Characterization of α-Glucosidases From Lutzomyia longipalpis Reveals Independent Hydrolysis Systems for Plant or Blood Sugars

Non-Dairy Fermented Beverages as Potential Carriers to Ensure Probiotics, Prebiotics, and Bioactive Compounds Arrival to the Gut and Their Health Benefits

The fructan syndrome: Evolutionary aspects and common themes among plants and microbes

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