Structural analysis of the α-d-glucan produced by the sourdough isolate Lactobacillus brevis E25

Dertli, Enes; Colquhoun, Ian J.; Côté, Gregory L.; Gall, Gwénaëlle Le; Narbad, Arjan

doi:10.1016/j.foodchem.2017.09.017

Cited by 59 publications

(29 citation statements)

References 32 publications

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“…The EPS production characteristics of LAB from kefir grains were determined using a previously outlined methodology (Dertli et al ). Briefly, a modified BHI medium was used to grow LAB strains at 30 °C for 2 days anaerobically and EPSs were extracted using ethanol precipitation (Dertli et al ). Following the EPS extraction, hydrolysation of the EPS samples was performed in 0.5 M H 2 SO 4 at 95 °C for 12 h followed by the neutralisation process with 4 M NaOH.…”

Section: Methodsmentioning

confidence: 99%

“…Following the EPS extraction, hydrolysation of the EPS samples was performed in 0.5 M H 2 SO 4 at 95 °C for 12 h followed by the neutralisation process with 4 M NaOH. The repeating monosaccharide units of the EPS samples were determined by HPLC analysis as outlined previously (Dertli et al ). Standard monosaccharides used in this study were glucose, galactose, fructose and rhamnose.…”

Section: Methodsmentioning

confidence: 99%

“…Importantly, EPS production of the LAB species from kefir grains is also one of the important characteristics as EPS from LAB can play roles for the formation of the kefiran which is formed from galactose and glucose at almost equal levels (Kooiman ) and EPS production might be important for potential health benefits of kefir. LAB species are able to assemble both heteropolymeric and homopolymeric EPSs that are formed by two or more types of sugar monomers and one type of sugar monomer, respectively (Dertli et al ). Antibiotic resistance of microbial species originated from food products is another characteristic, which should be tested as it is one of the main problems worldwide which can result in significant problems in public health.…”

Section: Introductionmentioning

confidence: 99%

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Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

Purutoğlu

İspirli

Yüzer

et al. 2019

Int J of Dairy Tech

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Traditional kefir grains were collected from distinct parts of Turkey, and their microbial profile was determined. A wide bacterial biota was observed formed by distinct lactic acid bacteria (LAB) in which Lactococcus lactis strains appeared to be dominant. Yeast species were also identified in kefir grains. Significant levels of antifungal and antibacterial activities were monitored in kefir isolates. All tested LAB produced an exopolysaccharide (EPS) containing glucose and galactose, and some strains formed a fructan-type EPS. Importantly, low levels of antibiotic resistance were observed among the kefir isolates. (2016) Isolation of exopolysaccharide-producing bacteria and yeasts from Tibetan kefir and characterisation of the exopolysaccharides. International Journal of Dairy Technology 69 410-417. Demirbas ß F, _ Ispirli H, Kurnaz A A, Yilmaz M T and Dertli E (2017) Antimicrobial and functional properties of lactic acid bacteria isolated from sourdoughs. LWT-Food Science and Technology 79 361-366. Dertli E and C ß on A H (2017) Microbial diversity of traditional kefir grains and their role on kefir aroma. LWT-Food Science and Technology 85 151-157. Dertli E, Mercan E, Arıcı M, Yılmaz M T and Sa gdıc ß O (2016) Characterisation of lactic acid bacteria from Turkish sourdough and determination of their exopolysaccharide (EPS) production characteristics. LWT-Food Science and Technology 71 116-124. Dertli E, Colquhoun I J, Côt e G L, Le Gall G and Narbad A (2018) Structural analysis of the a-D-glucan produced by the sourdough isolate Lactobacillus brevis E25. Food chemistry 242 45-52. Franzetti L, Galli A, Pagani M and Noni I D (1998) Microbiological and chemical investigations on sugar kefir drink. Annali di Microbiologia ed Enzimologia. 48 67-80. Gao J, Gu F, Abdella N H, Ruan H and He G (2012) Investigation on culturable microflora in Tibetan kefir grains from different areas of China. Journal of food science 77 M425-M433. Garofalo C, Osimani A, Milanovi c V, Aquilanti L, De Filippis F, Stellato G and Ercolini D (2015) Bacteria and yeast microbiota in milk kefir grains from different Italian regions. Food Microbiology 49 123-133. Gul O, Atalar I, Mortas M and Dervisoglu M (2018) Rheological, textural, colour and sensorial properties of kefir produced with buffalo milk using kefir grains and starter culture: A comparison with cows' milk kefir. International Journal of Dairy Technology 71 73-80.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

Purutoğlu

İspirli

Yüzer

et al. 2019

Int J of Dairy Tech

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“…The presence of resonance between ppm and ppm also indicated only presence of α-anomeric carbon atom [38]. The signals at 102.259 ppm and 100.645 ppm belong to α-(1→3) linkages and the signals at 98.370 ppm was assigned as α-(1→6) linkage [39,40]. The signal at 66.33 ppm was the main character for the downfield shift of the α-(1→6) linked D-glucan units, similar to the classical α-(1→6) dextrans produced by Leuconostoc and Weissella strains [41].…”

Section: A C C E P T E Dmentioning

confidence: 97%

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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“…According to previous studies some LAB species can produce two types of EPS which can either encapsulate bacteria which are called as capsular polysaccharides (CPS) or be secreted into growth medium with varying composition and molecular properties [8]. Based on their structure, two types of EPS are known as homopolysaccharides (HoPS) which are composed of only one type of sugar monomer and heteropolysaccharides (HePS), composed of two or more types of sugar monomers [9].…”

Section: Introductionmentioning

confidence: 99%

Optimization of exopolysaccharide production of Lactobacillus brevis E25 using RSM and characterization

Ermiş

Poyraz²,

Dertli³

et al. 2020

Sakarya University Journal of Science

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Response surface methodology was used to determine the exopolysaccharide production of Lactobacillus brevis E25. The effects of three variables, temperature (30, 36 and 42 °C), incubation time (18, 33 and 48 h) and initial pH of growth medium (4.5, 5.5, and 6.5) were studied. Under optimum growth conditions, the amount of exopolysaccharide derived from Lactobacillus brevis E25 ranged from 10 to 35 gL-1. The size of EPS molecules ranged from 10 5 to 10 7 Da. Infra red spectrum analysis showed characteristics absorption peaks indicating the presence of-OH, C=O and C-H groups. Furthermore, only glucose was detected as monosaccharide in exopolysaccharide structure, revealing that the structure of exopolysaccharide is a homopolymeric glucan type. Based on the differential scanning calorimeter thermograms, exopolysaccharide's melting temperature was observed around 116 °C.

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Structural analysis of the α-d-glucan produced by the sourdough isolate Lactobacillus brevis E25

Cited by 59 publications

References 32 publications

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

Diversity and functional characteristics of lactic acid bacteria from traditional kefir grains

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

Optimization of exopolysaccharide production of Lactobacillus brevis E25 using RSM and characterization

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