β-glucan formation is a selective advantage for beer-spoiling Levilactobacillus brevis TMW 1.2112 during planktonic growth

Jakob, Frank; Stahl, Leonie; Vogel, Rudi F.

doi:10.1016/j.micres.2020.126648

Cited by 3 publications

(5 citation statements)

References 19 publications

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“…The expression of the two MPs (GH65) AZI09_04670 and AZI09_10320 increased with progress in fermentation (8 h to 7 days). However, only the MP AZI09_04670 correlated strongly (r ≥ 0.8) with changes in viscosity and D-glucose concentration, while MP AZI09_10320 showed no correlations [ 75 ]. Furthermore, the β-1,3-glucosidase (AZI09_02170) as a member of the GH3 family was expressed on a constant level after 24 h, with medium to low correlations with the growth characteristics.…”

Section: Resultsmentioning

confidence: 99%

Proteomic Analysis Reveals Enzymes for β-D-Glucan Formation and Degradation in Levilactobacillus brevis TMW 1.2112

Bockwoldt

Meng

Ludwig

et al. 2022

IJMS

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Bacterial exopolysaccharide (EPS) formation is crucial for biofilm formation, for protection against environmental factors, or as storage compounds. EPSs produced by lactic acid bacteria (LAB) are appropriate for applications in food fermentation or the pharmaceutical industry, yet the dynamics of formation and degradation thereof are poorly described. This study focuses on carbohydrate active enzymes, including glycosyl transferases (GT) and glycoside hydrolases (GH), and their roles in the formation and potential degradation of O2-substituted (1,3)-β-D-glucan of Levilactobacillus (L.) brevis TMW 1.2112. The fermentation broth of L. brevis TMW 1.2112 was analyzed for changes in viscosity, β-glucan, and D-glucose concentrations during the exponential, stationary, and early death phases. While the viscosity reached its maximum during the stationary phase and subsequently decreased, the β-glucan concentration only increased to a plateau. Results were correlated with secretome and proteome data to identify involved enzymes and pathways. The suggested pathway for β-glucan biosynthesis involved a β-1,3 glucan synthase (GT2) and enzymes from maltose phosphorylase (MP) operons. The decreased viscosity appeared to be associated with cell lysis as the β-glucan concentration did not decrease, most likely due to missing extracellular carbohydrate active enzymes. In addition, an operon was discovered containing known moonlighting genes, all of which were detected in both proteome and secretome samples.

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Section: Resultsmentioning

confidence: 99%

Proteomic Analysis Reveals Enzymes for β-D-Glucan Formation and Degradation in Levilactobacillus brevis TMW 1.2112

Bockwoldt

Meng

Ludwig

et al. 2022

IJMS

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“…Finally, the most common pattern found in bacterial β-glucans is formed by linear chains with (1→3) bonds, being observed in lactic acid bacteria (LAB) such as Levilactobacillus brevis [ 31 ]. However, several studies found that other LAB such as, for instance, Oenococcus oeni , Lactobacillus diolivorans and Pediococcus parvulus naturally produced 2-substituted (1→3)-β-glucans forming branched structures [ 32 , 42 ].…”

Section: Obtention Of β-Glucans From Food Sourcesmentioning

confidence: 99%

Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals

Morales

2023

Pharmaceuticals

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Food and agro-industrial by-products provoke a great environmental and economic impact that must be minimized by adding value to these wastes within the framework of circular economy. The relevance of β-glucans obtained from natural sources (cereals, mushrooms, yeasts, algae, etc.), in terms of their interesting biological activities (hypocholesterolemic, hypoglycemic, immune-modulatory, antioxidant, etc.), has been validated by many scientific publications. Since most of these by-products contain high levels of these polysaccharides or can serve as a substrate of β-glucan-producing species, this work reviewed the scientific literature, searching for studies that utilized food and agro-industrial wastes to obtain β-glucan fractions, attending to the applied procedures for extraction and/or purification, the characterization of the glucans and the tested biological activities. Although the results related to β-glucan production or extraction using wastes are promising, it can be concluded that further research on the glucans’ characterization, and particularly on the biological activities in vitro and in vivo (apart from antioxidant capacity), is required to reach the final goal of formulating novel nutraceuticals based on these molecules and these raw materials.

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“…Its accumulation in beverages induces an increase in viscosity and even a ropy character: the wine, beer or cider can harbor an oily texture, even when β-glucan concentrations are as low as 12 mg/L [ 38 ]. Many bacterial species are able to produce this specific glucan: O. oeni , Lactobacillus suebicus , Lactobacillus diolivorans , Pediococcus parvulus , Pediococcus damnosus , Lactobacillus collinoides , Lactobacillus brevis , Lactobacillus rossiae , Lactobacillus parabuchneri and Levilactobacillus brevis [ 17 , 18 , 20 , 23 , 26 , 27 , 28 , 30 , 37 , 39 , 40 ]. Additionally, heteropolysaccharides, dextrans and fructans are also produced by O. oeni and some other species [ 38 ].…”

Section: Epss Produced and Biosynthetic Pathwaysmentioning

confidence: 99%

“…For instance, most O. oeni strains studied are encapsulated by a heteropolysaccharidic layer and this kind of “capsule” seems to be present regardless of the culture conditions. However, some of these CPSs are released into the surrounding medium at the end of the stationary phase [ 35 ] or during growth on solid media [ 27 ]. On the other hand, the capsular β-glucan of P. parvulus 2.6, a ropy strain isolated from cider, can be released from the cell “capsule” into the medium by means of simple cell washes [ 48 ].…”

Section: Epss Produced and Biosynthetic Pathwaysmentioning

confidence: 99%

“…Indeed, many bacteria enhance EPS synthesis as a response to carbon dioxide release by yeasts during AF [ 71 , 72 ] or in the case of various stresses such as low pH or high ethanol or phenolic compound concentrations [ 23 , 34 ]. For example, β-glucan seems to increase the resistance of the producing bacteria to acidic pH [ 18 , 27 , 48 ]. In France, the prevalence of ropy O. oeni strains is particularly high in regions producing naturally more acidic wines (Bourgogne or Champagne) [ 18 , 73 , 74 ].…”

Section: What Could Be the Consequences For The Winemaker Or The Wine Lover?mentioning

confidence: 99%

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Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?

Dimopoulou

Dols‐Lafargue

2021

Foods

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Lactic acid bacteria (LAB) from fermented beverages such as wine, cider and beer produce a wide range of exopolysaccharides (EPS) through multiple biosynthetic pathways. These extracellular polysaccharides constitute key elements for bacterial species adaptation to such anthropic processes. In the food industry, LAB polysaccharides have been widely studied for their rheological, functional and nutritional properties; however, these have been poorly studied in wine, beer and cider until recently. In this review, we have gathered the information available on these specific polysaccharide structure and, biosynthetic pathways, as well as the physiology of their production. The genes associated with EPS synthesis are also presented and compared. Finally, the possible role of EPS for bacterial survival and spread, as well as the risks or possible benefits for the winemaker and the wine lover, are discussed.

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β-glucan formation is a selective advantage for beer-spoiling Levilactobacillus brevis TMW 1.2112 during planktonic growth

Cited by 3 publications

References 19 publications

Proteomic Analysis Reveals Enzymes for β-D-Glucan Formation and Degradation in Levilactobacillus brevis TMW 1.2112

Proteomic Analysis Reveals Enzymes for β-D-Glucan Formation and Degradation in Levilactobacillus brevis TMW 1.2112

Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals

Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse?

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