Location and characteristics of enzymes involved in the breakdown of polygalacturonic acid by Bacteroides thetaiotaomicron

McCarthy, Robert E.; Kotarski, Susan F.; Salyers, Abigail A.

doi:10.1128/jb.161.2.493-499.1985

Cited by 65 publications

(24 citation statements)

References 23 publications

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“…In the human colon, pectinolytic enzymes have been isolated from Bacteroides sp. (Jensen and Canale-Parola 1985;MacCarthy et al 1985) and the Clostridium butyricum-Clostridium beijerinckii group (Matsuura 1991). The enzymes involved in the breakdown of pectin are mainly endo-type pectate lyases (EC 4AE2.2AE2), giving unsaturated pecticoligosaccharide as the product.…”

Section: Discussionmentioning

confidence: 99%

Comparison of the in vitro bifidogenic properties of pectins and pectic-oligosaccharides

Olano-Martín

Gibson

Rastall³

2002

J Appl Microbiol

252

147

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Aims: To compare the in vitro fermentation properties of pectins and oligosaccharides derived from them in pure and mixed faecal cultures. Methods and Results: Specific growth rates of selected bacterial genera were calculated in pure culture. Bifidobacterium angulatum, B. infantis and B. adolescentis had higher growth rates on pectic oligosaccharides (POS I) derived from high methylated pectin (HMP) than on HMP and B. pseudolongum and B. adolescentis on pectic oligosaccharides (POS II) derived from low methylated pectin than on HMP. Controlled pH batch mixed faecal cultures were then carried out and a prebiotic index was calculated as a mean to compare the fermentation properties of the different substrates. In general, greater fermentation selectivity was obtained with lower degrees of methylation (PI24 -HMP ¼ )0AE11, PI24 -LMP ¼ 0AE033; PI24 -POS I ¼ 0AE071 and PI 24-POS II ¼ 0AE092). An effect of size on prebiotic potential was observed, with the oligosaccharides having more selective fermentation properties than the pectins they derived from. Conclusions: The degree of methylation plays an important role in the fermentation properties of pectins. Pectic-oligosaccharides are a better prebiotic candidate than the pectins, although their bifidogenic effect is low compared to oligofructose. Significance and Impact of the Study: The effect of size on prebiotic potential was demonstrated. Non-selectively fermented polysaccharides like pectin can have their bifidogenic properties improved by partial hydrolysis.

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Section: Discussionmentioning

confidence: 99%

Comparison of the in vitro bifidogenic properties of pectins and pectic-oligosaccharides

Olano-Martín

Gibson

Rastall³

2002

J Appl Microbiol

252

147

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“…In the anaerobe Bacteroides thetaiotamicron, both a polygalacturonate hydrolase and a polygalacturonate lyase have been identified as membrane-associated enzymes [74], whereas most such enzymes from other species, are extracellular. As the enzyme was not liberated when cells were converted to protoplasts, the lyase was apparently not periplasmic.…”

Section: Pectinases Polygalacturonate Lyases and Enteric ' Vi' Antigmentioning

confidence: 99%

Polysaccharide lyases

Sutherland

1995

FEMS Microbiology Reviews

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Polysaccharide lyases are the products of various microorganisms, bacteriophage and some eukaryotes. All such enzymes cleave a hexose-1,4-alpha- or beta-uronic acid sequence by beta-elimination. They are in some examples, the only known type of enzymes degrading their polyanionic substrates. Although only a small number of these enzymes have been exhaustively studied, the pectin lyases of bacterial origin have proved to be of interesting crystal structure containing a parallel beta-helix domain. Alginate and heparin lyases may yield products with biotechnological potential.

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“…Pectin degradation pattern has been determined in Bacteroides from the human intestine. In strains examined, pectin was converted to a mixture of oligogalacturonides, mainly unsaturated products of pectate lyase activity (McCarthy et al 1985;Jensen and Canale-Parola 1986;Dongowski et al 2000). Oligogalacturonides were metabolized intracellulary with acetate as the main fermentation product.…”

Section: Introductionmentioning

confidence: 99%

Fermentation of pectin and glucose, and activity of pectin-degrading enzymes in the rabbit caecal bacterium Bacteroides caccae

Sirotek

Slováková

Kopečný

et al. 2004

Lett Appl Microbiol

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Aims: To compare fermentation pattern in cultures of Bacteroides caccae supplied with pectin and glucose, and identify enzymes involved in metabolism of pectin. Methods and Results: A strain KWN isolated from the rabbit caecum was used. Fermentation pattern, changes of viscosity and enzyme reactions products were determined. Cultures grown on pectin produced significantly more acetate and less formate, lactate, fumarate and succinate than cultures grown on glucose. Production of cell dry matter and protein per gram of substrate used was the same in pectin-and glucose-grown cultures. The principal enzymes that participated in the metabolism of pectin were extracellular exopectate hydrolase (EC 3.2.1.67), extracellular endopectate lyase (EC 4.2.2.2) and cell-associated 2-keto-3-deoxy-6-phosphogluconate (KDPG) aldolase (EC 4.1.2.14). The latter enzyme is unique to the Entner-Doudoroff pathway. Activities of pectinolytic enzymes in cultures grown on glucose were low. Activity of KDPG aldolase was similar in pectin-and glucosegrown cells. Conclusions: Metabolites and activities of pectin-degrading enzymes differed in cultures of B. caccae KWN grown on pectin and glucose. Yields of dry matter and protein were the same on both substrates. Significance and Impact of the Study: Information on metabolism of pectin in animal strains of Bacteroides is incomplete. This study extends the knowledge on metabolism in bacteria from the rabbit caecum.

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Location and characteristics of enzymes involved in the breakdown of polygalacturonic acid by Bacteroides thetaiotaomicron

Cited by 65 publications

References 23 publications

Comparison of the in vitro bifidogenic properties of pectins and pectic-oligosaccharides

Comparison of the in vitro bifidogenic properties of pectins and pectic-oligosaccharides

Polysaccharide lyases

Fermentation of pectin and glucose, and activity of pectin-degrading enzymes in the rabbit caecal bacterium Bacteroides caccae

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