Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44

Adesulu-Dahunsi, A.T.; Sanni, A.I.; Jeyaram, Kumaraswamy

doi:10.1016/j.lwt.2017.09.013

Cited by 101 publications

(62 citation statements)

References 44 publications

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“…These results were in agreement with the previously observed structural diversity of EPS produced by LAB (Zeidan et al, 2017), confirming that galactose and glucose, and to a lesser extent mannose and rhamnose, are the most frequently occurring sugars in EPS produced by lactobacilli. The EPS produced by W4451 were characterized by a composition similar to the HePS produced by W. cibaria (Adesulu-Dahunsi et al, 2018) but different from other Weissella species' EPS (Bejar et al, 2013;Adesulu-Dahunsi et al, 2018).…”

Section: Discussionmentioning

confidence: 90%

Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk

et al. 2020

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Despite the fact that strains belonging to Weissella species have not yet been approved for use as starter culture, recent toxicological studies open new perspectives on their potential employment. The aim of this study was to evaluate the ability of a wild Weissella minor (W4451) strain to modify milk viscosity compared to Lactobacillus delbrueckii subsp. bulgaricus, which is commonly used for this purpose in dairy products. To reach this goal, milk viscosity has been evaluated by means of two very different instruments: one rotational viscometer and the Ford cup. Moreover, water holding capacity was evaluated. W4451, previously isolated from sourdough, was able to acidify milk, to produce polysaccharides in situ and thus improve milk viscosity. The ability of W4451 to produce at the same time lactic acid and high amounts of polysaccharides makes it a good candidate to improve the composition of starters for dairy products. Ford cup turned out to be a simple method to measure fermented milk viscosity by small-or medium-sized dairies.

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Section: Discussionmentioning

confidence: 90%

Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk

et al. 2020

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“…At 0.2 mg/ml, the purified EPS had scavenging activity of 14.74 ± 1.02%, but increased drastically to 76.75 ± 3.02% at 5 mg/ml, approaching that (90.08 ± 2.08%) of Vc at the same concentration. In comparison, the EPSs produced by Enterococcus faecium BDU7 and Weissella cibaria GA44 had much lower DPPH RSA, being 63.5% at 10 mg/ml and 48.9% at 4 mg/ml, respectively [44,45]. The relatively potent scavenging activity on DPPH radical of the EPS might be due to its relatively lower molecular weight (54 kDa).…”

Section: Antioxidant Propertiesmentioning

confidence: 96%

Characterization and Antioxidant Activity of the Exopolysaccharide Produced by Bacillus amyloliquefaciens GSBa-1

Zhao¹,

Zhang²,

Jiang³

et al. 2018

Journal of Microbiology and Biotechnology

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The exopolysaccharide (EPS) produced by Bacillus amyloliquefaciens GSBa-1 was isolated and purified by ethanol precipitation, DEAE-cellulose and Sepharose CL-6B chromatography. The molecular weight of the purified EPS was determined to be 54 kDa. Monosaccharide analysis showed that the EPS was composed of predominantly glucose, and it was further confirmed by NMR spectroscopy to be α-glucan consisted of a trisaccharide repeating unit with possible presence of two α-(1→3) and one α-(1→6) glucosidic linkages. Microstructural analysis showed that the EPS appeared as ellipsoid or globose with smooth surface. The EPS had a degration temperature at 240℃. Furthermore, the EPS had strong DPPH and hydroxyl radical scavenging activities, and moderate scavenging activities on superoxidant anion and metal ion chelating activity. This is the first characterization of a glucan produced by B. amyloliquefaciens with strong antioxidant activity. The results of this study suggested the potential of the EPS from B. amyloliquefaciens GSBa-1 to serve as a natural antioxidant for application in functional products.

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“…This indicates that LAP1 was able to utilise sucrose added to the medium as carbon source for the synthesis of EPS. EPS producing ability of Weissella sp have been previously reported by several researchers (Adesulu-Dahunsi et al, 2018;Yu et al, 2018). Tang et al (2018) reported improvement in Chinese steamed bread quality due to in situ exopolysaccharide produced by Weissella confusa QS813.…”

Section: Organic Acid Productionmentioning

confidence: 79%

Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato

Aregbe

Sun

2019

Int J of Food Sci Tech

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Summary This study focused on the isolation, identification and selection of lactic acid bacteria (LAB) and yeasts with important technological properties from fermented potato. A total of three LAB and two yeasts (Weissella sp. strain IMAU50209, Pediococcus pentosaceus strain W2SR04, Pediococcus sp. NBRC 107186 strain, Pichia sp. strain AQGWD7 and Saccharomyces cerevisiae strain YJM1592) were isolated and identified by molecular methods. Weissella sp. strain IMAU50209 showed good acidification and proteolytic ability. More so, it generated more volatile compounds and recorded the highest exopolysaccharide content (824.44 ± 4.19 mg L−1). Saccharomyces cerevisiae strain YJM1592 recorded high gas retention value (VR) 1740.00 ± 86.27 mL and produced beneficial volatile compounds, as compared to Pichia sp. strain AQGWD7. Therefore, Weissella sp. strain IMAU50209 and Saccharomyces cerevisiae strain YJM1592 could enhance gluten‐free potato bread quality.

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Production, characterization and In vitro antioxidant activities of exopolysaccharide from Weissella cibaria GA44

Cited by 101 publications

References 44 publications

Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk

Ability of a Wild Weissella Strain to Modify Viscosity of Fermented Milk

Characterization and Antioxidant Activity of the Exopolysaccharide Produced by Bacillus amyloliquefaciens GSBa-1

Isolation and selection of technologically important lactic acid bacteria and yeast from fermented potato

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