NMR spectroscopic analysis of exopolysaccharides produced by Leuconostoc citreum and Weissella confusa

Maina, Ndegwa Henry; Tenkanen, Maija; Maaheimo, Hannu; Juvonen, Riikka; Virkki, Liisa

doi:10.1016/j.carres.2008.04.012

Cited by 177 publications

(116 citation statements)

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“…3D). The 1 H correlations among different proton signals and their relatively large coupling constant of about 10 Hz (52), as well as the 1 H spectrum and its chemical shifts (Table 4), suggest a dextran-type carbohydrate configuration based on ␣-(1¡6)-linked D-glucopyranosyl units (35). Finally, a number of signals in proton spectra (Fig.…”

Section: Resultsmentioning

confidence: 97%

“…Lactic acid bacteria (LAB) can produce a large structural variety of EPS and oligosaccharides from glucose that differing in size, molecular organization, chemical composition, structure, and genetic determinants (41) through the activity of glycansucrase and glycosyltransferase (GTF) enzymes. The chemical composition of repeating units of EPS produced by microorganisms has been determined by nuclear magnetic resonance (NMR) spectroscopy (31,35,48,51) through the application of 1 H and 13 C NMR mono-and bidimensional spectra (19). An updated review of composition, structure, and yield of homopolysaccharides (HoPS) and heteropolysaccharides (HePS) synthesized by LAB strains determined by NMR spectroscopy was previously reported (50).…”

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confidence: 99%

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Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

Palomba

Cavella

Torrieri

et al. 2012

Appl Environ Microbiol

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ABSTRACTAfter isolation from different doughs and sourdoughs, 177 strains of lactic acid bacteria were screened at the phenotypic level for exopolysaccharide production on media containing different carbohydrate sources. Two exopolysaccharide-producing lactic acid bacteria (Lactobacillus curvatus69B2 andLeuconostoc lactis95A) were selected through quantitative analysis on solid media containing sucrose and yeast extract. The PCR detection of homopolysaccharide (gtfandlev) and heteropolysaccharide (epsA,epsB,epsDandepsE, andepsEFG) genes showed different distributions within species and strains of the lactic acid bacteria studied. Moreover, in some strains both homopolysaccharide and heteropolysaccharide genes were detected. Proton nuclear magnetic resonance spectra suggest thatLactobacillus curvatus69B2 andLeuconostoc lactis95A produced the same exopolysaccharide, which was constituted by a single repeating glucopyranosyl unit linked by an α-(1→6) glycosidic bond in a dextran-type carbohydrate. Microbial growth, acidification, and viscoelastic properties of sourdoughs obtained by exopolysaccharide-producing and nonproducing lactic acid bacterial strains were evaluated. Sourdough obtained after 15 h at 30°C with exopolysaccharide-producing lactic acid bacteria reached higher total titratable acidity as well as elastic and dissipative modulus curves with respect to the starter not producing exopolysaccharide, but they showed similar levels of pH and microbial growth. On increasing the fermentation time, no difference in the viscoelastic properties of exopolysaccharide-producing and nonproducing samples was observed. This study suggests that dextran-producingLeuconostoc lactis95A andLactobacillus curvatus69B2 can be employed to prepare sourdough, and this would be particularly useful to improve the quality of baked goods while avoiding the use of commercially available hydrocolloids as texturizing additives.

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Section: Resultsmentioning

confidence: 97%

mentioning

confidence: 99%

Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

Palomba

Cavella

Torrieri

et al. 2012

Appl Environ Microbiol

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“…Data within a column followed by the same letter are not significantly different according to Tukey's test. P value: ***, P b 0.001. , are commonly present in the sourdough ecosystems produced in different countries (Choi et al, 2012;Coppola et al, 1996;De Vuyst et al, 2002;Iacumin et al, 2009;Robert et al, 2006Robert et al, , 2009Valmorri et al, 2006) and might also contribute to the structure of the final dough by exopolysaccharides (Choi et al, 2012;Di Cagno et al, 2006;Galle et al, 2010;Maina et al, 2008). Specifically, the strains Lb.…”

Section: Discussionmentioning

confidence: 99%

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Alfonzo

Urso

Corona

et al. 2016

International Journal of Food Microbiology

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“…The peak at 4.92 ppm is due to the H-1 of the (1-6) glucosyl residues of main chain (Bounaix et al, 2009;Kanimozhi et al, 2017).The two signals that appear centered at 5.25 and 5.26 ppm represent important structural characteristics of -(1,3)-linked-dglucosyl residues (Maina et al, 2008;Bounaix et al, 2009) 1 H NMR spectra confirmed the presence of a large percentage of -(1-6) linear linkages with very few -(1-3) branch points in the structure of L. lactis produced dextran. In a previous study, the -1,6-glycosidic linkage in the main chains was demonstrated at a peak of 4.93 ppm, whereas -1, 3-glycosidic link-age in the branch is located at approximately 5.20 ppm (Gan et al, 2014).…”

Section: H Nmrmentioning

confidence: 99%

Structural analysis and characterization of a clinically important low molecular weight natural dextran synthesized by Leuconostoc lactis KU665298 dextransucrase

Devi¹,

Azmi²

2018

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Dextransucrases are glucosyltransferases that catalyze the transfer of -D-glucopyranose residues from sucrose to low molecular weight acceptors, forming oligos and polysaccharides. The main dextransucrase reaction product is dextran, along with the release of fructose. Dextran is a linear polymer of glucose joined mainly by  (1  6) links and fewer  (1  2),  (1  3) and/or  (1  4) links. The structural characteristics or the frequency and type of linkage in dextran are dependent on the natu re of the enzyme a nd type of producing microorganism. It has acknowledgeable industrial applications in medical, pharmaceutical, food, textile and chemical industries, depending on its structural characteristics. This paper offers the physical and chemical characterization of a clinically important dextran produced by dextransucrase of a newly isolated strain of L. lactis KU665298 in a laboratory fermenter. Structural analysis of dextran by FTIR, 1 H NMR, 13 C NMR confirmed the presence of a large percentage of -(1  6) linear linkages with very few -(1  3) branch points. The surface morphology and molecular weight distribution of purified dextran has also been included in this study.

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NMR spectroscopic analysis of exopolysaccharides produced by Leuconostoc citreum and Weissella confusa

Cited by 177 publications

References 38 publications

Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

Polyphasic Screening, Homopolysaccharide Composition, and Viscoelastic Behavior of Wheat Sourdough from a Leuconostoc lactis and Lactobacillus curvatus Exopolysaccharide-Producing Starter Culture

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

Structural analysis and characterization of a clinically important low molecular weight natural dextran synthesized by Leuconostoc lactis KU665298 dextransucrase

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