Mannitol production by lactic acid bacteria: a review

Protective effect of sorbitol and monosodium glutamate during storage of freeze-dried lactic acid bacteria

“…Damage to biological systems derived from freeze-drying has been attributed to two primary causes: (i) changes in the physical state of the membrane lipids, and (ii) changes in the structure of sensitive proteins in the cell [15]. The mechanisms underlying sorbitol protection of dried cells would thus be: (i) prevention of damage to the membrane via interaction therewith [16], and prevention of lipid oxidation owing to its anti-oxidant properties [17]; (ii) stabilisation of protein structure, and hence preservation of functionality associated with the formation of sorbitol-protein complexes [25]; and (iii) maintenance of turgor, owing to the accumulation of said additive [24].…”

“…An increase in residual activity and viability during drying following the addition of sorbitol to the drying medium has been previously reported for various organisms [1,17]. Although the mechanism of protecting living cells by polyols is not fully understood, three hypotheses have been proposed so far that may be involved in cell protection [24]: (i) maintenance of turgor, resulting from the accumulation of mannitol at low water activity [13]; (ii) stabilisation of the structures of membrane lipids and proteins at low water activity [15,25]; and (iii) prevention of oxidative damage by scavenging of free reactive oxygen radicals [15]. The stabilisation of protein structures by reactions between the amino groups of the protectant and the carboxyl groups of the microorganism proteins, and the ability to retain greater amounts of residual moisture were put forward as tentative explanations of the protection by MSG during freezedrying [9].…”

“…Damage to biological systems resulting from freeze-drying can be attributed mainly to changes in the physical state of membrane lipids and changes in the structure of sensitive proteins [15]. Consequently, a number of studies have examined the potential role of additives in suspensions of microorganisms, such as sugars, polyols, amino acids, peptides and proteins, in their survival throughout freezing and drying [1,7,8,[14][15][16][17]24]. However, even if survival is observed during freezing and/or drying, viability may be lost afterwards during the storage process, which thus hampers the final goal of those preservation technologies.…”

Isolation and Analysis of Salt Response of Lactobacillus plantarum FS5-5 from Dajiang

“…3 Growth curve of Lactobacillus plantarum FS5-5 cultured in MRS medium with 0, 3, 6 and 9 % (w/v) NaCl to the intermediate mannitol-1-phosphate (Mtl-1-P). In lactic acid bacteria, reduction of fructose to mannitol is used to reoxidize NADH produced during glycolysis [19]. Upregulation of these proteins implies that glycolysis in L.…”

Enzymatic Characterization of Salmonella typhimurium Mannitol Dehydrogenase Expressed in Escherichia coli

“…일반적으로 manntiol은 fructose와 glucose를 1:1로 섞은 후, 고온·고압 조건에서 Raney nickel 촉매에 의해 수소화하여 생산되며, 생성된 전환산물은 30% mannitol과 70% sorbitol의 혼합 형태이므로 다시 온도를 낮추고 결정화함으로써 최종적 으로 manntiol만을 회수하게 된다 (Wisnlak and Simon, 1979). 이러한 화학적 생산법에 비해 생산수율을 높이고 정제비용을 절감하고자 유산균을 이용하여 mannitol만을 생산하는 연구 가 진행되었으며 (Wisselink et al, 2002;Carvalheiro et al, 2011), 또한 대장균을 이용하여 glucose를 직접 mannitol로 전 환하는 기술도 시도되었다 (Kaup et al, 2005). 이 외에도 고정 화 MDH와 NAD(P)H 조효소의 재순환 방법을 이용하여 fructose를 mannitol로 전환하는 효소생산 기술이 연구되었다 (Slatner et al, 1998;Park and Zeikus, 2003).…”