Sucrose Metabolism and Exopolysaccharide Production in Wheat and Rye Sourdoughs by<i>Lactobacillus sanfranciscensis</i>

Korakli, Maher; Roßmann, A.; Gänzle, Michael G.; Vogel, Rudi F.

doi:10.1021/jf0102517

Cited by 139 publications

(101 citation statements)

References 18 publications

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“…In general, LAB produce two types of fructans using FS (see also Table 2): levans, consisting mainly of ␤-(236)-linked fructose residues, occasionally containing ␤-(231)-linked branches, and inulin-type fructans, with ␤-(231)-linked fructose residues, with ␤-(236)-linked branches. Levan production has been reported for streptococci (19,70,178), L. mesenteroides (156), L. reuteri 121 (208,210), and Lactobacillus sanfranciscensis (92,93). Lactobacillus frumenti, Lactobacillus pontis, Lactobacillus panis and Weissella confusa were also found to produce fructans, but their fructan binding types have not been determined (92,93,198).…”

Section: Reactions Catalyzed and Fructan Product Synthesismentioning

confidence: 99%

Structure-Function Relationships of Glucansucrase and Fructansucrase Enzymes from Lactic Acid Bacteria

Hijum

Kralj

Ozimek

et al. 2006

Microbiol Mol Biol Rev

393

315

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SUMMARY Lactic acid bacteria (LAB) employ sucrase-type enzymes to convert sucrose into homopolysaccharides consisting of either glucosyl units (glucans) or fructosyl units (fructans). The enzymes involved are labeled glucansucrases (GS) and fructansucrases (FS), respectively. The available molecular, biochemical, and structural information on sucrase genes and enzymes from various LAB and their fructan and α-glucan products is reviewed. The GS and FS enzymes are both glycoside hydrolase enzymes that act on the same substrate (sucrose) and catalyze (retaining) transglycosylation reactions that result in polysaccharide formation, but they possess completely different protein structures. GS enzymes (family GH70) are large multidomain proteins that occur exclusively in LAB. Their catalytic domain displays clear secondary-structure similarity with α-amylase enzymes (family GH13), with a predicted permuted (β/α)8 barrel structure for which detailed structural and mechanistic information is available. Emphasis now is on identification of residues and regions important for GS enzyme activity and product specificity (synthesis of α-glucans differing in glycosidic linkage type, degree and type of branching, glucan molecular mass, and solubility). FS enzymes (family GH68) occur in both gram-negative and gram-positive bacteria and synthesize β-fructan polymers with either β-(2→6) (inulin) or β-(2→1) (levan) glycosidic bonds. Recently, the first high-resolution three-dimensional structures have become available for FS (levansucrase) proteins, revealing a rare five-bladed β-propeller structure with a deep, negatively charged central pocket. Although these structures have provided detailed mechanistic insights, the structural features in FS enzymes dictating the synthesis of either β-(2→6) or β-(2→1) linkages, degree and type of branching, and fructan molecular mass remain to be identified.

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Section: Reactions Catalyzed and Fructan Product Synthesismentioning

confidence: 99%

Structure-Function Relationships of Glucansucrase and Fructansucrase Enzymes from Lactic Acid Bacteria

Hijum

Kralj

Ozimek

et al. 2006

Microbiol Mol Biol Rev

393

315

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“…Extracellular polysaccharide (exopolysaccharide) production by lactic acid bacteria such as lactobacilli affects the rheological and textural properties of fermented foods (Korakli et al, 2001;Tieking et al, 2003). Exopolysaccharides may also be important components of 'functional' foods because they might interact with the immune system of consumers (Vinderola et al, 2006), or act as prebiotics in the bowel (Bello et al, 2001).…”

Section: Introductionmentioning

confidence: 99%

Structure and functions of exopolysaccharide produced by gut commensal Lactobacillus reuteri 100-23

Sims¹,

Frese

Walter

et al. 2011

The ISME Journal

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Lactobacillus reuteri strain 100-23 together with a Lactobacillus-free mouse model, provides a system with which the molecular traits underpinning bacterial commensalism in vertebrates can be studied. A polysaccharide was extracted from sucrose-containing liquid cultures of strain 100-23. Chemical analysis showed that this exopolysaccharide was a levan (b-2, 6-linked fructan). Mutation of the fructosyl transferase (ftf) gene resulted in loss of exopolysaccharide production. The ftf mutant was able to colonise the murine gastrointestinal tract in the absence of competition, but colonisation was impaired in competition with the wild type. Biofilm formation by the mutant on the forestomach epithelial surface was not impaired and the matrix between cells was indistinguishable from that of the wild type in electron micrographs. Colonisation of the mouse gut by the wild-type strain led to increased proportions of regulatory T cells (Foxp3 þ ) in the spleen, whereas colonisation by the ftf mutant did not. Survival of the mutant in sucrose-containing medium was markedly reduced relative to the wild type. Comparison of the genomic ftf loci of strain 100-23 with other L. reuteri strains suggested that the ftf gene was acquired by lateral gene transfer early in the evolution of the species and subsequently diversified at accelerated rates. Levan production by L. reuteri 100-23 may represent a function acquired by the bacterial species for life in moderate to high-sucrose extra-gastrointestinal environments that has subsequently been diverted to novel uses, including immunomodulation, that aid in colonisation of the murine gut.

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“…The type of cereal, recipe formulation, starter method (backslopping or use of selected cultures), dough yield, redox potential, fermentation time and temperature are the environmental factors that affect the dominant microbiota, which is mainly constituted of lactic acid bacteria and yeasts (Vogel et al, 1996(Vogel et al, , 1999De Vuyst et al, 2009). In particular, the metabolic activities of heterofermentative lactobacilli involved in most sourdough production provide beneficial effects on flavour (Thiele et al, 2002;Hansen & Schieberle, 2005), nutritional properties (Liljeberg et al, 1995;Liljeberg & Björck, 1996;Di Cagno et al, 2002, texture (Korakli et al 2001;Tieking & Gänzle, 2005;Arendt et al, 2007) and shelf-life of the end products (Corsetti et al, 1998a;Schnürer & Magnusson, 2005).…”

Section: Introductionmentioning

confidence: 99%

Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses

et al. 2010

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Lactobacillus sanfranciscensis is a lactic acid bacterium that characterizes the sourdough environment. The genetic differences of 24 strains isolated in different years from sourdoughs, mostly collected in Italy, were examined and compared by PFGE and multilocus sequence typing (MLST). The MLST scheme, based on the analysis of six housekeeping genes (gdh, gyrA, mapA, nox, pgmA and pta) was developed for this study. PFGE with the restriction enzyme ApaI proved to have higher discriminatory power, since it revealed 22 different pulsotypes, while 19 sequence types were recognized through MLST analysis. Notably, restriction profiles generated from three isolates collected from the same firm but in three consecutive years clustered in a single pulsotype and showed the same sequence type, emphasizing the fact that the main factors affecting the dominance of a strain are correlated with processing conditions and the manufacturing environment rather than the geographical area. All results indicated a limited recombination among genes and the presence of a clonal population in L. sanfranciscensis. The MLST scheme proposed in this work can be considered a useful tool for characterization of isolates and for indepth examination of the strain diversity and evolution of this species.

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Sucrose Metabolism and Exopolysaccharide Production in Wheat and Rye Sourdoughs byLactobacillus sanfranciscensis

Cited by 139 publications

References 18 publications

Structure-Function Relationships of Glucansucrase and Fructansucrase Enzymes from Lactic Acid Bacteria

Structure-Function Relationships of Glucansucrase and Fructansucrase Enzymes from Lactic Acid Bacteria

Structure and functions of exopolysaccharide produced by gut commensal Lactobacillus reuteri 100-23

Genetic diversity in Italian Lactobacillus sanfranciscensis strains assessed by multilocus sequence typing and pulsed-field gel electrophoresis analyses

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