Structural Requirements of the Fructan-Lipid Interaction

Abstract

Fructans are a group of fructose-based oligo- and polysaccharides. They are proposed to be involved in membrane protection of plants during dehydration. In accordance with this hypothesis, they show an interaction with hydrated lipid model systems. However, the structural requirements for this interaction are not known both with respect to the fructans as to the lipids. To get insight into this matter, the interaction of several inulins and levan with lipids was investigated using a monomolecular lipid system or the MC 540 probe in a bilayer system. MD was used to get conformational information concerning the polysaccharides. It was found that levan-type fructan interacted comparably with model membranes composed of glyco- or phospholipids but showed a preference for lipids with a small headgroup. Furthermore, it was found that there was an inulin chain-length-dependent interaction with lipids. The results also suggested that inulin-type fructan had a more profound interaction with the membrane than levan-type fructan. MD simulations indicated that the favorable conformation for levan is a helix, whereas inulin tends to form random coil structures. This suggests that flexibility is an important determinant for the fructan-lipid interaction.

Cryopreservation of artificial gut microbiota produced with in vitro fermentation technology

“…Inulin‐type fructans are not commonly used as cryoprotectants, despite being known as water‐soluble natural cryoprotective agents synthesized by many plant, fungi and bacteria (Hubalek, 2003). Fructans directly interact with lipids of biological membranes and stabilize them under cold as well as dry conditions (Demel et al ., 1998; Vereyken et al ., 2003). Inulin can also serve as a fermentation substrate, as several F. prausnitzii strains can use inulin (Duncan et al ., 2002b).…”

Crystal Structure of Inulosucrase from Lactobacillus: Insights into the Substrate Specificity and Product Specificity of GH68 Fructansucrases

“…Several studies [26][27][28] have indicated that inulintype FOSs are very flexible and may form lefthanded or right-handed helical structures. In contrast, levan-type FOSs are relatively rigid, with a preference for left-handed helix formation.…”

Quality attributes of yogurt with Lactobacillus casei and various prebiotics

“…Predominantly long-chain structure of inulins ensure long fermentation times in the colon. Inulin chain length dependence interactions with glycolipids and phospholipids have been reported in model membrane systems (Vereyken, Kuik, Evers, Rijken, & Kruijff, 2003). As the degree of polymerization increased, residual fructo-oligosaccharides increased after growth of the bifidobacteria strains and the rate of consumption of fructo-oligosaccharides decreased (Perrin et al, 2002).…”