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Hassler V, Brand N, Wefers D. Isolation and characterization of exopolysaccharides from kombucha samples of different origins. Int J Biol Macromol 2024; 267:131377. [PMID: 38583850 DOI: 10.1016/j.ijbiomac.2024.131377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2024] [Revised: 03/13/2024] [Accepted: 04/02/2024] [Indexed: 04/09/2024]
Abstract
Kombucha is prepared by fermenting sugared green or black tea with a symbiotic culture of bacteria and yeast (SCOBY). Some of the bacteria within the SCOBY are known to form exopolysaccharides (EPS) from sucrose. However, it is yet unknown whether water-soluble EPS are formed in kombucha, and if so, which specific EPS are present. Therefore, different kombucha samples were prepared by fermentation of green and black tea with SCOBYs from different manufacturers. Subsequently, the EPS were isolated and characterized by using various chromatographic methods, partial enzymatic hydrolyses and NMR spectroscopy. It was demonstrated that levans with a varying degree of branching at position O1 (4.3-7.9 %) are present, while only trace amounts of glucans were detected. Furthermore, levans isolated from kombucha had a comparably low molecular weight and the content of levan within the kombucha samples varied from 33 to 562 mg levan/L kombucha. Therefore, our study demonstrated that levans are the main EPS type in kombucha and that levan amounts and structures varied when different starter cultures and ingredients were used. Furthermore, we provide a comprehensive data set on the structural variability of levans from kombucha.
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Affiliation(s)
- Verena Hassler
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle, Germany
| | - Nele Brand
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle, Germany
| | - Daniel Wefers
- Institute of Chemistry, Food Chemistry, Martin Luther University Halle-Wittenberg, 06120 Halle, Germany.
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2
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Tian J, Wei S, Jiao Y, Liang W, Wang G. A strategy to reduce the byproduct glucose by simultaneously producing levan and single cell oil using an engineered Yarrowia lipolytica strain displaying levansucrase on the surface. BIORESOURCE TECHNOLOGY 2024; 395:130395. [PMID: 38301939 DOI: 10.1016/j.biortech.2024.130395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/16/2024] [Accepted: 01/25/2024] [Indexed: 02/03/2024]
Abstract
Currently, levan is attracting attention due to its promising applications in the food and biomedical fields. Levansucrase synthesizes levan by polymerizing the fructosyl unit in sucrose. However, a large amount of the byproduct glucose is produced during this process. In this paper, an engineered oleaginous yeast (Yarrowia lipolytica) strain was constructed using a surface display plasmid containing the LevS gene of Gluconobacter sp. MP2116. The levansucrase activity of the engineered yeast strain reached 327.8 U/g of cell dry weight. The maximal levan concentration (58.9 g/l) was achieved within 156 h in the 5-liter fermentation. Over 81.2 % of the sucrose was enzymolyzed by the levansucrase, and the byproduct glucose was converted to 21.8 g/l biomass with an intracellular oil content of 25.5 % (w/w). The obtained oil was comprised of 91.3 % long-chain fatty acids (C16-C18). This study provides new insight for levan production and comprehensive utilization of the byproduct in levan biosynthesis.
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Affiliation(s)
- Junjie Tian
- College of Life Sciences, Shandong Province Key Laboratory of Applied Mycology, Qingdao Agricultural University, Changcheng Road, No.700, Qingdao 266109, China
| | - Shumin Wei
- College of Life Sciences, Shandong Province Key Laboratory of Applied Mycology, Qingdao Agricultural University, Changcheng Road, No.700, Qingdao 266109, China
| | - Yingying Jiao
- College of Life Sciences, Shandong Province Key Laboratory of Applied Mycology, Qingdao Agricultural University, Changcheng Road, No.700, Qingdao 266109, China
| | - Wenxing Liang
- College of Plant Health and Medicine, The Key Laboratory of Integrated Crop Pest Management of Shandong Province, Qingdao Agricultural University, Qingdao 266109, China
| | - Guangyuan Wang
- College of Life Sciences, Shandong Province Key Laboratory of Applied Mycology, Qingdao Agricultural University, Changcheng Road, No.700, Qingdao 266109, China.
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3
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Immanuel A, Yennamalli RM, Ulaganathan V. Targeting the Bottlenecks in Levan Biosynthesis Pathway in Bacillus subtilis and Strain Optimization by Computational Modeling and Omics Integration. OMICS : A JOURNAL OF INTEGRATIVE BIOLOGY 2024; 28:49-58. [PMID: 38315781 DOI: 10.1089/omi.2023.0277] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2024]
Abstract
Levan is a fructan polymer with many industrial applications such as the formulation of hydrogels, drug delivery, and wound healing, among others. To this end, metabolic systems engineering is a valuable method to improve the yield of a specific metabolite in a wide range of bacterial and eukaryotic organisms. In this study, we report a systems biology approach integrating genomics data for the Bacillus subtilis model, wherein the metabolic pathway for levan biosynthesis is unpacked. We analyzed a revised genome-scale enzyme-constrained metabolic model (ecGEM) and performed simulations to increase levan biopolymer production capacity in B. subtilis. We used the model ec_iYO844_lvn to (1) identify the essential genes and bottlenecks in levan production, and (2) specifically design an engineered B. subtilis strain capable of producing higher levan yields. The FBA and FVA analysis showed the maximal growth rate of the organism up to 0.624 hr-1 at 20 mmol gDw-1 hr-1 of sucrose intake. Gene knockout analyses were performed to identify gene knockout targets to increase the levan flux in B. subtilis. Importantly, we found that the pgk and ctaD genes are the two target genes for the knockout. The perturbation of these two genes has flux gains for levan production reactions with 1.3- and 1.4-fold the relative flux span in the mutant strains, respectively, compared to the wild type. In all, this work identifies the bottlenecks in the production of levan and possible ways to overcome them. Our results provide deeper insights on the bacterium's physiology and new avenues for strain engineering.
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Affiliation(s)
- Aruldoss Immanuel
- Molecular Motors Lab, Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed to be University, Thanjavur, India
| | - Ragothaman M Yennamalli
- Department of Bioinformatics, School of Chemical & Biotechnology, SASTRA Deemed to be University, Thanjavur, India
| | - Venkatasubramanian Ulaganathan
- Molecular Motors Lab, Department of Biotechnology, School of Chemical & Biotechnology, SASTRA Deemed to be University, Thanjavur, India
- Department of Bioinformatics, School of Chemical & Biotechnology, SASTRA Deemed to be University, Thanjavur, India
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4
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Sahyoun AM, Wong Min M, Xu K, George S, Karboune S. Characterization of levans produced by levansucrases from Bacillus amyloliquefaciens and Gluconobacter oxydans: Structural, techno-functional, and anti-inflammatory properties. Carbohydr Polym 2024; 323:121332. [PMID: 37940238 DOI: 10.1016/j.carbpol.2023.121332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 08/09/2023] [Accepted: 08/23/2023] [Indexed: 11/10/2023]
Abstract
Levans of different structures and molecular weights (MW) can display various techno-functional and health-promoting properties. In the present study, selected levans were produced by the transfructosylation of sucrose catalyzed by levansucrases from Bacillus amyloliquefaciens and Gluconobacter oxydans, and their structural, techno-functional and anti-inflammatory properties were investigated. NMR and methylation/GC analysis confirmed the structure of β-(2, 6) levans. The structural characterization led to the classification of levans as high MW (HMW, ≥100 kDa), low MW (LMW, ≤20 kDa) and mix L/HMW ones. Levan with higher MW had more linear fructosyl units with fewer reducing ends and branching residues. LMW levan showed the highest foaming capacity and stability while HMW levan had the highest emulsion stability. HMW and mix L/HMW levans showed comparable water and oil-holding capacities, which were higher than LMW. HMW and mix L/HMW levans were found to have gelling properties at low concentrations. The rheological behaviour of HMW levan-based gel was a more viscous-like gel, while that of mix L/HMW levan-based one showed more elastic solid like-gel. The temperature also influenced the rheology of levan, showing that the mix L/HMW levan gel network was the most thermal stable as its viscoelasticity remained constant at the highest temperature (75 °C). Studies on the biological activity of levans of HMW and LMW revealed in-vitro anti-inflammatory properties as they significantly reduced the production of LPS-triggered pro-inflammatory cytokines in differentiated Caco-2 cells.
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Affiliation(s)
- Amal M Sahyoun
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada
| | - Muriel Wong Min
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada
| | - Ke Xu
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada
| | - Saji George
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada
| | - Salwa Karboune
- Department of Food Science & Agricultural Chemistry, McGill University, Ste-Anne-de-Bellevue, Canada.
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Castrejón-Carrillo S, Morales-Moreno LA, Rodríguez-Alegría ME, Zavala-Padilla GT, Bello-Pérez LA, Moreno-Zaragoza J, López Munguía A. Insights into the heterogeneity of levan polymers synthesized by levansucrase Bs-SacB from Bacillus subtilis 168. Carbohydr Polym 2024; 323:121439. [PMID: 37940304 DOI: 10.1016/j.carbpol.2023.121439] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 09/21/2023] [Accepted: 09/26/2023] [Indexed: 11/10/2023]
Abstract
Levan is an enzymatically synthesized fructose polymer with widely reported structural heterogeneity depending on the producing levansucrase, the reaction conditions employed for its synthesis and the characterization techniques. We studied here the specific properties of levan produced by recombinant levansucrase from B. subtilis 168 (Bs-SacB), often characterized as a bimodal distribution, that is, a mixture of low and high molecular weight levan. We found significant differences between both levans in terms of the already reported molecular weight, size and morphology using different analytical methods. The low molecular weight levan consists of a non-uniform polymer ranging from 50 to 230 kDa, synthesized through a non-processive mechanism that can spontaneously form spherical nanoparticles in the reaction medium. In contrast, high molecular weight levan is a uniform polymer, most probably synthesized through a processive mechanism, with an average molecular weight of 30,750 kDa and a poorly defined nano-structure. This is the first report exploring differences in morphology between low and high molecular weight levans. Our findings demonstrate that only the low molecular weight levan forms spherical nanoparticles in the reaction medium and that high molecular weight levan is mainly composed of a 33,000 kDa fraction with a microgel behavior.
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Affiliation(s)
- Sol Castrejón-Carrillo
- Instituto de Biotecnología, Universidad Nacional Autónoma de México, Av. Universidad 2001 Chamilpa, 62210 Cuernavaca, Morelos, Mexico.
| | - Luis Alberto Morales-Moreno
- Instituto de Biotecnología, Universidad Nacional Autónoma de México, Av. Universidad 2001 Chamilpa, 62210 Cuernavaca, Morelos, Mexico
| | - María Elena Rodríguez-Alegría
- Instituto de Biotecnología, Universidad Nacional Autónoma de México, Av. Universidad 2001 Chamilpa, 62210 Cuernavaca, Morelos, Mexico
| | - Guadalupe Trinidad Zavala-Padilla
- Instituto de Biotecnología, Universidad Nacional Autónoma de México, Av. Universidad 2001 Chamilpa, 62210 Cuernavaca, Morelos, Mexico.
| | - Luis Arturo Bello-Pérez
- Instituto Politécnico Nacional, CEPROBI, km 6 Carr. Yautepec-Jojutla, Calle Ceprobi No. 8, Apartado Postal 24, Yautepec, Morelos 62731, Mexico.
| | - Josué Moreno-Zaragoza
- Instituto Politécnico Nacional, CEPROBI, km 6 Carr. Yautepec-Jojutla, Calle Ceprobi No. 8, Apartado Postal 24, Yautepec, Morelos 62731, Mexico.
| | - Agustín López Munguía
- Instituto de Biotecnología, Universidad Nacional Autónoma de México, Av. Universidad 2001 Chamilpa, 62210 Cuernavaca, Morelos, Mexico.
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Härer L, Ernst L, Bechtner J, Wefers D, Ehrmann MA. Glycoside hydrolase family 32 enzymes from Bombella spp. catalyze the formation of high-molecular weight fructans from sucrose. J Appl Microbiol 2023; 134:lxad268. [PMID: 37974045 DOI: 10.1093/jambio/lxad268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2023] [Revised: 11/02/2023] [Accepted: 11/15/2023] [Indexed: 11/19/2023]
Abstract
AIMS Acetic acid bacteria of the genus Bombella have not been reported to produce exopolysaccharides (EPS). In this study, the formation of fructans by B. apis TMW 2.1884 and B. mellum TMW 2.1889 was investigated. METHODS AND RESULTS Out of eight strains from four different Bombella species, only B. apis TMW 2.1884 and B. mellum TMW 2.1889 showed EPS formation with 50 g l-1 sucrose as substrate. Both EPS were identified as high-molecular weight (HMW) polymers (106-107 Da) by asymmetric flow field-flow fractionation coupled to multi angle laser light scattering and UV detecors (AF4-MALLS/UV) and high performance size exclusion chromatography coupled to MALLS and refractive index detectors (HPSEC-MALLS/RI) analyses. Monosaccharide analysis via trifluoroacetic acid hydrolysis showed that both EPS are fructans. Determination of glycosidic linkages by methylation analysis revealed mainly 2,6-linked fructofuranose (Fruf) units with additional 2,1-linked Fruf units (10%) and 2,1,6-Fruf branched units (7%). No glycoside hydrolase (GH) 68 family genes that are typically associated with the formation of HMW fructans in bacteria could be identified in the genomes. Through heterologous expression in Escherichia coli Top10, an enzyme of the GH32 family could be assigned to the catalysis of fructan formation. The identified fructosyltransferases could be clearly differentiated phylogenetically and structurally from other previously described bacterial fructosyltransferases. CONCLUSIONS The formation of HMW fructans by individual strains of the genus Bombella is catalyzed by enzymes of the GH32 family. Analysis of the fructans revealed an atypical structure consisting of 2,6-linked Fruf units as well as 2,1-linked Fruf units and 2,1,6-Fruf units.
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Affiliation(s)
- Luca Härer
- Chair of Microbiology, Technical University of Munich, Gregor-Mendel-Straße 4, 85354 Freising, Germany
| | - Luise Ernst
- Institute of Chemistry, Division of Food Chemistry, Martin Luther University Halle-Wittenberg, Kurt-Mothes-Straße 2, 06120 Halle (Saale), Germany
| | - Julia Bechtner
- Department of Food Science-Food Technology, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Daniel Wefers
- Institute of Chemistry, Division of Food Chemistry, Martin Luther University Halle-Wittenberg, Kurt-Mothes-Straße 2, 06120 Halle (Saale), Germany
| | - Matthias A Ehrmann
- Chair of Microbiology, Technical University of Munich, Gregor-Mendel-Straße 4, 85354 Freising, Germany
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7
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Ko H, Sung BH, Kim MJ, Sohn JH, Bae JH. Fructan Biosynthesis by Yeast Cell Factories. J Microbiol Biotechnol 2022; 32:1373-1381. [PMID: 36310357 PMCID: PMC9720074 DOI: 10.4014/jmb.2207.07062] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2022] [Revised: 08/31/2022] [Accepted: 08/31/2022] [Indexed: 11/29/2022]
Abstract
Fructan is a polysaccharide composed of fructose and can be classified into several types, such as inulin, levan, and fructo-oligosaccharides, based on their linkage patterns and degree of polymerization. Owing to its structural and functional diversity, fructan has been used in various fields including prebiotics, foods and beverages, cosmetics, and pharmaceutical applications. With increasing interest in fructans, efficient and straightforward production methods have been explored. Since the 1990s, yeast cells have been employed as producers of recombinant enzymes for enzymatic conversion of fructans including fructosyltransferases derived from various microbes and plants. More recently, yeast cell factories are highlighted as efficient workhorses for fructan production by direct fermentation. In this review, recent advances and strategies for fructan biosynthesis by yeast cell factories are discussed.
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Affiliation(s)
- Hyunjun Ko
- Synthetic Biology & Bioengineering Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon 34141, Republic of Korea
| | - Bong Hyun Sung
- Synthetic Biology & Bioengineering Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon 34141, Republic of Korea
| | - Mi-Jin Kim
- Synthetic Biology & Bioengineering Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon 34141, Republic of Korea
| | - Jung-Hoon Sohn
- Synthetic Biology & Bioengineering Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon 34141, Republic of Korea,Cellapy Bio Inc., Bio-Venture Center 211, Daejeon 34141, Republic of Korea,Corresponding authors J.H. Sohn Phone: +82-42-860-4458 Fax: +82-42-860-4489 E-mail:
| | - Jung-Hoon Bae
- Synthetic Biology & Bioengineering Research Center, Korea Research Institute of Bioscience and Biotechnology (KRIBB), Daejeon 34141, Republic of Korea,
J.H. Bae Phone: +82-42-860-4484 Fax: +82-42-860-4489 E-mail:
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Nasir A, Ahmad W, Sattar F, Ashfaq I, Lindemann SR, Chen MH, Van den Ende W, Ӧner ET, Kirtel O, Khaliq S, Ghauri MA, Anwar MA. Production of a high molecular weight levan by Bacillus paralicheniformis, an industrially and agriculturally important isolate from the buffalo grass rhizosphere. Antonie Van Leeuwenhoek 2022; 115:1101-1112. [PMID: 35840814 DOI: 10.1007/s10482-022-01760-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Accepted: 06/27/2022] [Indexed: 11/26/2022]
Abstract
A new exopolysaccharide (EPS) producing Gram-positive bacterium was isolated from the rhizosphere of Bouteloua dactyloides (buffalo grass) and its EPS product was structurally characterized. The isolate, designated as LB1-1A, was identified as Bacillus paralicheniformis based on 16S rRNA gene sequence and phylogenetic tree analysis. The EPS produced by LB1-1A was identified as a levan, having β(2 → 6) linked backbone with β(2 → 1) linkages at the branch points (4.66%). The isolate LB1-1A yielded large amount (~ 42 g/l) of levan having high weight average molecular weight (Mw) of 5.517 × 107 Da. The relatively low degree of branching and high molecular weight of this levan makes B. paralicheniformis LB1-1A a promising candidate for industrial applications.
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Affiliation(s)
- Anam Nasir
- Industrial Biotechnology Division, National Institute for Biotechnology and Genetic Engineering College, Pakistan Institute of Engineering and Applied Sciences (NIBGE-C, PIEAS), Punjab, 38000, Faisalabad, Pakistan
| | - Waqar Ahmad
- Industrial Biotechnology Division, National Institute for Biotechnology and Genetic Engineering College, Pakistan Institute of Engineering and Applied Sciences (NIBGE-C, PIEAS), Punjab, 38000, Faisalabad, Pakistan
- Department of Microbiology, Abbottabad University of Science and Technology, Havelian, Abbottabad, Pakistan
| | - Fazal Sattar
- Industrial Biotechnology Division, National Institute for Biotechnology and Genetic Engineering College, Pakistan Institute of Engineering and Applied Sciences (NIBGE-C, PIEAS), Punjab, 38000, Faisalabad, Pakistan
| | - Iram Ashfaq
- Industrial Biotechnology Division, National Institute for Biotechnology and Genetic Engineering College, Pakistan Institute of Engineering and Applied Sciences (NIBGE-C, PIEAS), Punjab, 38000, Faisalabad, Pakistan
| | - Stephen R Lindemann
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47907, USA
| | - Ming-Hsu Chen
- Department of Food Science, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN, 47907, USA
- Institute of Food Science and Technology, National Taiwan University, Taipei, Taiwan
| | - Wim Van den Ende
- Laboratory of Molecular Plant Biology, KU Leuven, Leuven, Belgium
| | - Ebru Toksoy Ӧner
- IBSB-Industrial Biotechnology and Systems Biology Research Group, Department of Bioengineering, Marmara University, Göztepe Campus, Istanbul, Turkey
| | - Onur Kirtel
- IBSB-Industrial Biotechnology and Systems Biology Research Group, Department of Bioengineering, Marmara University, Göztepe Campus, Istanbul, Turkey
| | - Shazia Khaliq
- Industrial Biotechnology Division, National Institute for Biotechnology and Genetic Engineering College, Pakistan Institute of Engineering and Applied Sciences (NIBGE-C, PIEAS), Punjab, 38000, Faisalabad, Pakistan
| | - Muhammad A Ghauri
- Industrial Biotechnology Division, National Institute for Biotechnology and Genetic Engineering College, Pakistan Institute of Engineering and Applied Sciences (NIBGE-C, PIEAS), Punjab, 38000, Faisalabad, Pakistan
| | - Munir A Anwar
- Industrial Biotechnology Division, National Institute for Biotechnology and Genetic Engineering College, Pakistan Institute of Engineering and Applied Sciences (NIBGE-C, PIEAS), Punjab, 38000, Faisalabad, Pakistan.
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9
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Anguluri K, La China S, Brugnoli M, De Vero L, Pulvirenti A, Cassanelli S, Gullo M. Candidate Acetic Acid Bacteria Strains for Levan Production. Polymers (Basel) 2022; 14:polym14102000. [PMID: 35631879 PMCID: PMC9146431 DOI: 10.3390/polym14102000] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 05/06/2022] [Accepted: 05/11/2022] [Indexed: 01/27/2023] Open
Abstract
In this study, twelve strains of acetic acid bacteria (AAB) belonging to five different genera were tested for their ability to produce levan, at 70 and 250 g/L of sucrose concentration, respectively. The fructan produced by the bacterial strains was characterized as levan by NMR spectroscopy. Most of the strains produced levan, highlighting intra- and inter-species variability. High yield was observed for Neoasaia chiangmaiensis NBRC 101099 T, Kozakia baliensis DSM 14400 T and Gluconobacter cerinus DSM 9533 T at 70 g/L of sucrose. A 12-fold increase was observed for N. chiangmaiensis NBRC 101099 T at 250 g/L of sucrose concentration. Levan production was found to be affected by glucose accumulation and pH reduction, especially in Ko. baliensis DSM 14400 T. All the Gluconobacter strains showed a negative correlation with the increase in sucrose concentration. Among strains of Komagataeibacter genus, no clear effect of sucrose on levan yield was found. Results obtained in this study highlighted the differences in levan yield among AAB strains and showed interdependence between culture conditions, carbon source utilization, and time of incubation. On the contrary, the levan yield was not always related to the sucrose concentration.
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10
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Hundschell CS, Brühan J, Anzmann T, Kohlus R, Wagemans AM. Influence of Levan on the Thermally Induced Gel Formation of β-Lactoglobulin. Gels 2022; 8:gels8040228. [PMID: 35448130 PMCID: PMC9029924 DOI: 10.3390/gels8040228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 04/01/2022] [Accepted: 04/06/2022] [Indexed: 12/04/2022] Open
Abstract
In this study, the influence of levan on the phase behavior and the thermally induced gelation of the mixed β-lactoglobulin—levan gels as a function of polymer content, molecular weight and ionic strength was characterized. For this purpose, rheology was used to study the mechanical properties of the gels and the water binding of the network structure was investigated by time domain nuclear magnetic resonance. Phase behavior and network type were analyzed by optical observation and electron microscopy. Levan enhanced the aggregation and gel formation of β-lg due to segregative forces between the polymer species. Segregation was caused by the excluded volume effect and was more pronounced at lower ionic strength, higher levan contents and higher levan molecular weights. The presence of levan increased the water binding of the gel networks. However, this effect decreased with increasing levan content. At high ionic strength and high levan content, phase separated gels were formed. While segregative forces enhanced network formation, and therefore, increased the gel strength of mixed gels at low ionic strength, levan had also antagonistic effects on the network formation at high ionic strength and high polymer contents.
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Affiliation(s)
- Christoph S. Hundschell
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany;
- Correspondence: (C.S.H.); (A.M.W.)
| | - Juliane Brühan
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany;
| | - Theresa Anzmann
- Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany; (T.A.); (R.K.)
| | - Reinhard Kohlus
- Department of Process Engineering and Food Powders, University of Hohenheim, Garbenstraße 25, 70599 Stuttgart, Germany; (T.A.); (R.K.)
| | - Anja M. Wagemans
- Department of Food Colloids, Institute of Food Technology and Food Chemistry, Technical University Berlin, Straße des 17. Juni 135, 10623 Berlin, Germany;
- Correspondence: (C.S.H.); (A.M.W.)
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11
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Liyaskina EV, Rakova NA, Kitykina AA, Rusyaeva VV, Toukach PV, Fomenkov A, Vainauskas S, Roberts RJ, Revin VV. Production and сharacterization of the exopolysaccharide from strain Paenibacillus polymyxa 2020. PLoS One 2021; 16:e0253482. [PMID: 34228741 PMCID: PMC8259973 DOI: 10.1371/journal.pone.0253482] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Accepted: 06/05/2021] [Indexed: 11/19/2022] Open
Abstract
Paenibacillus spp. exopolysaccharides (EPSs) have become a growing interest recently as a source of biomaterials. In this study, we characterized Paenibacillus polymyxa 2020 strain, which produces a large quantity of EPS (up to 68 g/L),and was isolated from wasp honeycombs. Here we report its complete genome sequence and full methylome analysis detected by Pacific Biosciences SMRT sequencing. Moreover, bioinformatic analysis identified a putative levan synthetic operon. SacC and sacB genes have been cloned and their products identified as glycoside hydrolase and levansucrase respectively. The Fourier transform infrared (FT-IR) and nuclear magnetic resonance (NMR) spectra demonstrated that the EPS is a linear β-(2→6)-linked fructan (levan). The structure and properties of levan polymer produced from sucrose and molasses were analyzed by FT-IR, NMR, scanning electron microscopy (SEM), high performance size exclusion chromatography (HPSEC), thermogravimetric analysis (TGA), cytotoxicity tests and showed low toxicity and high biocompatibility. Thus, P. polymyxa 2020 could be an exceptional cost-effective source for the industrial production of levan-type EPSs and to obtain functional biomaterials based on it for a broad range of applications, including bioengineering.
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Affiliation(s)
- Elena V. Liyaskina
- Department of Biotechnology, Bioengineering and Biochemistry of the National Research Mordovia State University, Saransk, Russia
- * E-mail: (EVL); (AF); (VVR)
| | - Nadezhda A. Rakova
- Department of Biotechnology, Bioengineering and Biochemistry of the National Research Mordovia State University, Saransk, Russia
| | - Alevtina A. Kitykina
- Department of Biotechnology, Bioengineering and Biochemistry of the National Research Mordovia State University, Saransk, Russia
| | - Valentina V. Rusyaeva
- Department of Biotechnology, Bioengineering and Biochemistry of the National Research Mordovia State University, Saransk, Russia
| | - Philip V. Toukach
- N.D. Zelinsky Institute of Organic Chemistry, Russian Academy of Sciences, Moscow, Russia
| | - Alexey Fomenkov
- New England Biolabs Inc., Ipswich, MA, United States of America
- * E-mail: (EVL); (AF); (VVR)
| | | | | | - Victor V. Revin
- Department of Biotechnology, Bioengineering and Biochemistry of the National Research Mordovia State University, Saransk, Russia
- * E-mail: (EVL); (AF); (VVR)
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12
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Al-Qaysi SAS, Al-Haideri H, Al-Shimmary SM, Abdulhameed JM, Alajrawy OI, Al-Halbosiy MM, Moussa TAA, Farahat MG. Bioactive Levan-Type Exopolysaccharide Produced by Pantoea agglomerans ZMR7: Characterization and Optimization for Enhanced Production. J Microbiol Biotechnol 2021; 31:696-704. [PMID: 33820887 PMCID: PMC9705920 DOI: 10.4014/jmb.2101.01025] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 03/09/2021] [Accepted: 03/30/2021] [Indexed: 12/15/2022]
Abstract
Levan is an industrially important, functional biopolymer with considerable applications in the food and pharmaceutical fields owing to its safety and biocompatibility. Here, levan-type exopolysaccharide produced by Pantoea agglomerans ZMR7 was purified by cold ethanol precipitation and characterized using TLC, FTIR, 1H, and 13C NMR spectroscopy. The maximum production of levan (28.4 g/l) was achieved when sucrose and ammonium chloride were used as carbon and nitrogen sources, respectively, at 35°C and an initial pH of 8.0. Some biomedical applications of levan like antitumor, antiparasitic, and antioxidant activities were investigated in vitro. The results revealed the ability of levan at different concentrations to decrease the viability of rhabdomyosarcoma and breast cancer cells compared with untreated cancer cells. Levan appeared also to have high antiparasitic activity against the promastigote of Leishmania tropica. Furthermore, levan had strong DPPH radical scavenging (antioxidant) activity. These findings suggest that levan produced by P. agglomerans ZMR7 can serve as a natural biopolymer candidate for the pharmaceutical and medical fields.
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Affiliation(s)
- Safaa A. S. Al-Qaysi
- Department of Biology, College of Science (for Women), University of Baghdad, Baghdad, Iraq,Corresponding authors T.A.A. Moussa Phone/Fax: +201001531738 E-mail: S.A.S.A. Al-Qaysi Phone/Fax: +9647809749633 E-mail: Safaaa_bio@csw. uobaghdad.edu.iq,
| | - Halah Al-Haideri
- Department of Biology, College of Science (for Women), University of Baghdad, Baghdad, Iraq
| | - Sana M. Al-Shimmary
- Department of Biology, College of Science (for Women), University of Baghdad, Baghdad, Iraq
| | | | - Othman I. Alajrawy
- Department of Applied Chemistry, College of Applied Science, University of Fallujah, Iraq
| | | | - Tarek A. A. Moussa
- Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza 12613, Egypt,Corresponding authors T.A.A. Moussa Phone/Fax: +201001531738 E-mail: S.A.S.A. Al-Qaysi Phone/Fax: +9647809749633 E-mail: Safaaa_bio@csw. uobaghdad.edu.iq,
| | - Mohamed G. Farahat
- Department of Botany and Microbiology, Faculty of Science, Cairo University, Giza 12613, Egypt,Bionanotechnology Program, Faculty of Nanotechnology for Postgraduate Studies, Cairo University, Sheikh Zayed Branch Campus, Sheikh Zayed City, Giza 12588, Egypt
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13
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The Immunomodulatory Properties of β-2,6 Fructans: A Comprehensive Review. Nutrients 2021; 13:nu13041309. [PMID: 33921025 PMCID: PMC8071392 DOI: 10.3390/nu13041309] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 04/05/2021] [Accepted: 04/11/2021] [Indexed: 02/07/2023] Open
Abstract
Polysaccharides such as β-2,1-linked fructans including inulin or fructose oligosaccharides are well-known prebiotics with recognised immunomodulatory properties. In recent years, other fructan types covering β-2,6-linked fructans, particularly microbial levans, have gained increasing interest in the field. β-2,6-linked fructans of different degrees of polymerisation can be synthesised by plants or microbes including those that reside in the gastrointestinal tract. Accumulating evidence suggests a role for these β-2,6 fructans in modulating immune function. Here, we provide an overview of the sources and structures of β-2,6 fructans from plants and microbes and describe their ability to modulate immune function in vitro and in vivo along with the suggested mechanisms underpinning their immunomodulatory properties. Further, we discuss the limitations and perspectives pertinent to current studies and the potential applications of β-2,6 fructans including in gut health.
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14
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Lynch KM, Wilkinson S, Daenen L, Arendt EK. An update on water kefir: Microbiology, composition and production. Int J Food Microbiol 2021; 345:109128. [PMID: 33751986 DOI: 10.1016/j.ijfoodmicro.2021.109128] [Citation(s) in RCA: 47] [Impact Index Per Article: 15.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 01/31/2021] [Accepted: 02/23/2021] [Indexed: 11/15/2022]
Abstract
Water kefir is a sparkling, slightly acidic fermented beverage produced by fermenting a solution of sucrose, to which dried fruits have been added, with water kefir grains. These gelatinous grains are a symbiotic culture of bacteria and yeast embedded in a polysaccharide matrix. Lactic acid bacteria, yeast and acetic acid bacteria are the primary microbial members of the sugary kefir grain. Amongst other contributions, species of lactic acid bacteria produce the exopolysaccharide matrix from which the kefir grain is formed, while yeast assists the bacteria by a nitrogen source that can be assimilated. Exactly which species predominate within the grain microbiota, however, appears to be dependent on the geographical origin of the grains and the fermentation substrate and conditions. These factors ultimately affect the characteristics of the beverage produced in terms of aroma, flavour, and acidity, for example, but can also be controlled and exploited in the production of a beverage of desired characteristics. The production of water kefir has traditionally occurred on a small scale and the use of defined starter cultures is not commonly practiced. However, as water kefir increases in popularity as a beverage - in part because of consumer lifestyle trends and in part due to water kefir being viewed as a health drink with its purported health benefits - the need for a thorough understanding of the biology and dynamics of water kefir, and for defined and controlled production processes, will ultimately increase. The aim of this review is to provide an update into the current knowledge of water kefir.
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Affiliation(s)
- Kieran M Lynch
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Stuart Wilkinson
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, Brouwerijplein 1, 3000 Leuven, Belgium
| | - Luk Daenen
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, Brouwerijplein 1, 3000 Leuven, Belgium
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland; APC Microbiome Ireland, University College Cork, Cork, Ireland.
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15
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Cloning and Expression of Levansucrase Gene of Bacillus velezensis BM-2 and Enzymatic Synthesis of Levan. Processes (Basel) 2021. [DOI: 10.3390/pr9020317] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Levan is a versatile and valuable fructose homopolymer, and a few bacterial strains have been found to produce levan. Although levan products have numerous specific functions, their application and promotion were limited by the production capacity and production cost. Bacillus velezensis BM-2 is a levan-synthesizing strain, but its levan production is too low to apply. In this study, the levansucrase gene of B. velezensis BM-2 was cloned to plasmid pET-32a-Acma-zz, and the recombinant plasmids were transferred to Escherichia coli BL21. A transformed clone was selected to express and secrete the fusion enzymes with an Acma-tag efficiently. The expressed products were further purified by a self-developed separating material called bacterial enhancer matrix (BEM) particles. The purification efficiency was 93.4%, with a specific activity of 16.589 U/mL protein. The enzymatic reaction results indicated that the optimal reaction temperature is 50 °C, the optimal pH of the acetate buffer is 5.6, and the buffer system greatly influenced the enzyme activity. The enzyme activity was enhanced to 130% in the presence of 5 mM Ca2+, K+, Zn2+, and Mn2+, whereas it was almost abolished in the case of Cu2+ and Fe3+. The values of Km, kcat, and kcat/Km were 17.41 mM, 376.83 s−1, and 21.64 mM−1s−1, respectively. The enzyme amount of 20 U/g sucrose was added to the system containing 400 g/L sucrose, and the levan products with a concentration of 120 g/L reached after an incubation of 18 h, which was 8 times that of the yield before optimization. The results of molecular docking analysis indicated that the Asp86 might act as a nucleophilic catalytic residue for sucrose, Arg246 and Asp247 act as transition state stabilizer of transfructosylation, and Glu340 and Arg306 were recognized as general acid donors. They formed the catalytic-groups triad. The unique properties and catalytic activity of the levansucrase suggest that it deserves further research and might have good industrial application prospects.
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16
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Cheng R, Cheng L, Zhao Y, Wang L, Wang S, Zhang J. Biosynthesis and prebiotic activity of a linear levan from a new Paenibacillus isolate. Appl Microbiol Biotechnol 2021; 105:769-787. [PMID: 33404835 DOI: 10.1007/s00253-020-11088-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2020] [Revised: 12/16/2020] [Accepted: 12/28/2020] [Indexed: 02/08/2023]
Abstract
Levan, a type of β (2→6)-linked fructan, is a promising biopolymer with distinct properties and extensive applications in the fields of food, pharmaceutical, cosmetics, etc. However, the commercial availability of levan is still limited due to the relatively high production costs. Here, a new Paenibacillus sp. strain FP01 was isolated and identified as an efficient fructan producer with high yield (around 89.5 g/L fructan was obtained under 180 g/L sucrose) and conversation rate (49.7%). The fructan named Plev was structurally characterized as a linear levan-type fructan with a molecular mass of 3.11 × 106 Da. Aqueous solutions of Plev exhibited a non-Newtonian behavior at concentrations 3-5%. Heating and chilling had no obvious effects on apparent viscosities of Plev solutions. Plev also had good rheological stabilities toward pH (3-11) and metal salts (Na+, K+, Ca2+, Mg2+). Microbiome and metabolome analysis showed that Plev intervention increased the abundance of beneficial bacteria and elevated the levels of short-chain fatty acids (SCFAs) in feces of mice. Taken together, Plev could be considered a potential thickener and prebiotic supplement in food industry.Key points• Paenibacillus sp. strain FP01 was identified as a high-efficient levan producer.• The levan Plev from FP01 exhibited good rheological properties and stabilities.• The in vivo prebiotic activities of linear levan were revealed.
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Affiliation(s)
- Rui Cheng
- Center for Molecular Metabolism, Nanjing University of Science & Technology, 200 Xiaolingwei, Nanjing, 210094, China
| | - Long Cheng
- Center for Molecular Metabolism, Nanjing University of Science & Technology, 200 Xiaolingwei, Nanjing, 210094, China
| | - Yang Zhao
- Center for Molecular Metabolism, Nanjing University of Science & Technology, 200 Xiaolingwei, Nanjing, 210094, China
| | - Lei Wang
- Center for Molecular Metabolism, Nanjing University of Science & Technology, 200 Xiaolingwei, Nanjing, 210094, China
| | - Shiming Wang
- Center for Molecular Metabolism, Nanjing University of Science & Technology, 200 Xiaolingwei, Nanjing, 210094, China
| | - Jianfa Zhang
- Center for Molecular Metabolism, Nanjing University of Science & Technology, 200 Xiaolingwei, Nanjing, 210094, China.
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17
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Schmid J, Wefers D, Vogel RF, Jakob F. Analysis of Structural and Functional Differences of Glucans Produced by the Natively Released Dextransucrase of Liquorilactobacillus hordei TMW 1.1822. Appl Biochem Biotechnol 2021; 193:96-110. [PMID: 32820351 PMCID: PMC7790797 DOI: 10.1007/s12010-020-03407-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2020] [Accepted: 08/12/2020] [Indexed: 11/26/2022]
Abstract
The properties of the glucopolymer dextran are versatile and linked to its molecular size, structure, branching, and secondary structure. However, suited strategies to control and exploit the variable structures of dextrans are scarce. The aim of this study was to delineate structural and functional differences of dextrans, which were produced in buffers at different conditions using the native dextransucrase released by Liquorilactobacillus (L.) hordei TMW 1.1822. Rheological measurements revealed that dextran produced at pH 4.0 (MW = 1.1 * 108 Da) exhibited the properties of a viscoelastic fluid up to concentrations of 10% (w/v). By contrast, dextran produced at pH 5.5 (MW = 1.86 * 108 Da) was gel-forming already at 7.5% (w/v). As both dextrans exhibited comparable molecular structures, the molecular weight primarily influenced their rheological properties. The addition of maltose to the production assays caused the formation of the trisaccharide panose instead of dextran. Moreover, pre-cultures of L. hordei TMW 1.1822 grown without sucrose were substantial for recovery of higher dextran yields, since the cells stored the constitutively expressed dextransucrase intracellularly, until sucrose became available. These findings can be exploited for the controlled recovery of functionally diverse dextrans and oligosaccharides by the use of one dextransucrase type.
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Affiliation(s)
- Jonas Schmid
- Chair of Technical Microbiology, Technical University of Munich (TUM), Freising, Germany
| | - Daniel Wefers
- Division of Food Chemistry, Institute of Chemistry, Martin-Luther-University Halle-Wittenberg, Halle (Saale), Germany
- Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Rudi F Vogel
- Chair of Technical Microbiology, Technical University of Munich (TUM), Freising, Germany
| | - Frank Jakob
- Chair of Technical Microbiology, Technical University of Munich (TUM), Freising, Germany.
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18
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Insights into extracellular dextran formation by Liquorilactobacillus nagelii TMW 1.1827 using secretomes obtained in the presence or absence of sucrose. Enzyme Microb Technol 2020; 143:109724. [PMID: 33375966 DOI: 10.1016/j.enzmictec.2020.109724] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 11/30/2020] [Accepted: 12/02/2020] [Indexed: 11/21/2022]
Abstract
Dextrans are α-(1,6)-linked glucose polymers, which are exclusively produced by lactic acid bacteria from sucrose via extracellular dextransucrases. Previous studies suggested that the environmental pH and the presence of sucrose can impact the release and activity of these enzymes. To get deeper insight into this phenomenon, the dextransucrase expressed by water kefir borne Liquorilactobacillus (L.) nagelii TMW 1.1827 (formerly Lactobacillus nagelii) was recovered in supernatants of buffered cell suspensions that had been incubated with or without sucrose and at different pH. The obtained secretomes were used to time-dependently produce and recover dextrans, whose molecular and macromolecular structures were determined by methylation analysis and AF4-MALS-UV measurements, respectively. The initial pH of the buffered cell suspensions had solely a minor influence on the released dextransucrase activity. When sucrose was present during incubation, the secretomes contained significantly higher dextransucrase activities, although the amounts of totally released proteins obtained with or without sucrose were comparable. However, the dextransucrase appeared to be released in lower amounts into the environment if sucrose was not present. The amount of isolable dextran increased up to 24 h of production, although the total sucrose was consumed within the first 10 min of incubation. Furthermore, the sucrose isomer leucrose had been formed after 10 min, while its concentrations decreased over time and the portions of longer isomaltooligosaccharides (IMOs) increased. This indicated that leucrose can be used by L. nagelii TMW 1.1827 to produce more elongated and branched dextran molecules from presynthesized IMOs, while disproportionation reactions on short IMOs may appear additionally. This leads to increasing amounts of high molecular weight dextran in a state of sucrose depletion. These findings reveal new insights into the pH- and sucrose-dependent kinetics of extracellular dextran formation and may be useful for optimization of fermentative and enzymatic dextran production processes.
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19
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Hövels M, Kosciow K, Kniewel J, Jakob F, Deppenmeier U. High yield production of levan-type fructans by Gluconobacter japonicus LMG 1417. Int J Biol Macromol 2020; 164:295-303. [DOI: 10.1016/j.ijbiomac.2020.07.105] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Revised: 06/29/2020] [Accepted: 07/09/2020] [Indexed: 12/24/2022]
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20
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Haddar A, Hamed M, Bouallegue A, Bastos R, Coelho E, Coimbra MA. Structural elucidation and interfacial properties of a levan isolated from Bacillus mojavensis. Food Chem 2020; 343:128456. [PMID: 33139122 DOI: 10.1016/j.foodchem.2020.128456] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/26/2020] [Accepted: 10/19/2020] [Indexed: 02/06/2023]
Abstract
A strain with high exopolysaccharide (EPS) production was isolated from soil and identified as Bacillus mojavensis based on the 16S rRNA gene sequencing and biochemical properties. The EPS produced simultaneously with the growth phase reached a maximum of 22 g/L after attaining a stationary phase with sucrose used as sole carbon source. B. mojavensis EPS (BM-EPS) was recovered, fractionated by ethanol precipitation and analysed by NMR and methylation analyses. The BM-EPS was found to be composed of (β2 → 6)-Fruf residues, characteristic of a levan, with an average molecular weight of 2.3 MDa. A homogeneous micro-porous and rough structure matrix was observed by SEM of the freeze-dried powdered sample. A concentration-dependent water-soluble nature was observed, with good water (5.3 g/g) and oil (36 g/g) holding capacities. The levan displayed good emulsification activity with excellent stability against food grade oil, thus favoring it as a promising emulsifying agent to food industries.
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Affiliation(s)
- Anissa Haddar
- Laboratory of Plants Improvement and Valorization of Agroressources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia.
| | - Mariem Hamed
- Laboratory of Plants Improvement and Valorization of Agroressources, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia
| | - Amir Bouallegue
- Common Service Unit of Bioreactor Coupled with an Ultrafilter, National School of Engineering of Sfax (ENIS), University of Sfax, Sfax 3038, Tunisia
| | - Rita Bastos
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Elisabete Coelho
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Manuel A Coimbra
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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21
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Persistence and β-glucan formation of beer-spoiling lactic acid bacteria in wheat and rye sourdoughs. Food Microbiol 2020; 91:103539. [DOI: 10.1016/j.fm.2020.103539] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 04/01/2020] [Accepted: 04/27/2020] [Indexed: 01/01/2023]
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22
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Molecular weight dependent structure of the exopolysaccharide levan. Int J Biol Macromol 2020; 161:398-405. [DOI: 10.1016/j.ijbiomac.2020.06.019] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2020] [Revised: 05/26/2020] [Accepted: 06/02/2020] [Indexed: 11/22/2022]
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23
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Aramsangtienchai P, Kongmon T, Pechroj S, Srisook K. Enhanced production and immunomodulatory activity of levan from the acetic acid bacterium, Tanticharoenia sakaeratensis. Int J Biol Macromol 2020; 163:574-581. [PMID: 32629048 DOI: 10.1016/j.ijbiomac.2020.07.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2020] [Revised: 06/30/2020] [Accepted: 07/01/2020] [Indexed: 02/06/2023]
Abstract
Levan is a fructose polymer with β-(2 → 6) glycosidic linkages. It is produced by several microorganisms, and due to its potential biotechnological and industrial applications, various levan-producing bacteria with different levels of production efficiencies have been reported. We investigated the levan-producing ability of the acetic acid bacterium, Tanticharoenia sakaeratensis. The exopolysaccharides produced by the bacterium under a sucrose environment were characterized as levan by FT-IR, and 1H and 13C NMR. The molecular weight of levan thus produced range from 1.0 × 105-6.8 × 105 Da. The maximum yield of levan from T. sakaeratensis is 24.7 g·L-1 in a liquid medium containing 20% (w/v) sucrose and incubated at 37 °C, 250 RPM for 35 h. The levan produced by T. sakaeratensis can promote nitric oxide production in RAW264.7 macrophage cells in a concentration-dependent manner, suggesting it has immunomodulatory effects. Our study reveals that T. sakaeratensis can be potentially employed as a new source of levan for industrial applications.
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Affiliation(s)
- Pornpun Aramsangtienchai
- Department of Biochemistry and Research Unit of Natural Bioactive Compounds for Healthcare Products Development, Faculty of Science, Burapha University, Chonburi 20131, Thailand; Center of Excellence for Innovation in Chemistry, Burapha University, 20131, Thailand.
| | - Titapa Kongmon
- Department of Biochemistry and Research Unit of Natural Bioactive Compounds for Healthcare Products Development, Faculty of Science, Burapha University, Chonburi 20131, Thailand
| | - Sirintip Pechroj
- Department of Biochemistry and Research Unit of Natural Bioactive Compounds for Healthcare Products Development, Faculty of Science, Burapha University, Chonburi 20131, Thailand
| | - Klaokwan Srisook
- Department of Biochemistry and Research Unit of Natural Bioactive Compounds for Healthcare Products Development, Faculty of Science, Burapha University, Chonburi 20131, Thailand; Center of Excellence for Innovation in Chemistry, Burapha University, 20131, Thailand
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24
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Zhang X, Hu P, Zhang X, Li X. Chemical structure elucidation of an inulin-type fructan isolated from Lobelia chinensis lour with anti-obesity activity on diet-induced mice. Carbohydr Polym 2020; 240:116357. [DOI: 10.1016/j.carbpol.2020.116357] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2020] [Revised: 04/20/2020] [Accepted: 04/20/2020] [Indexed: 12/28/2022]
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25
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Jakob F, Gebrande C, Bichler RM, Vogel RF. Insights into the pH-dependent, extracellular sucrose utilization and concomitant levan formation by Gluconobacter albidus TMW 2.1191. Antonie Van Leeuwenhoek 2020; 113:863-873. [PMID: 32130597 PMCID: PMC7272483 DOI: 10.1007/s10482-020-01397-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2019] [Accepted: 02/20/2020] [Indexed: 01/21/2023]
Abstract
Many bacteria and archaea produce the polydisperse fructose polymer levan from sucrose upon biofilm formation via extracellular levansucrases (EC 2.4.1.10). We have investigated levansucrase-release and -activities as well as molecular size of the levan formed by the acetic acid bacterium Gluconobacter albidus TMW 2.1191 at varying environmental pH conditions to obtain insight in the ecological role of its constitutively expressed levansucrase and the produced levan. A buffer system was established enabling the recovery of levansucrase-containing supernatants from preincubated cell suspensions at pH 4.3-pH 5.7. The enzyme solutions were used to produce levans at different pH values and sucrose concentrations. Finally, the amounts and size distributions of the produced levans as well as the corresponding levansucrase activities were determined and correlated with each other. The data revealed that the levansucrase was released into the environment independently of its substrate sucrose, and that more levansucrase was released at pH ≥ 5.0. The glucose release and formation of high molecular weight levans (> 3.5 kDa) from 0.1 M initial sucrose was comparable between pH ~ 4.3-5.7 using equal amounts of released levansucrase. Hence, this type of levansucrase appears to be structurally adapted to changes in the extracellular pH and to exhibit a similar total activity over a wide acidic pH range, while it produced higher amounts of larger levan molecules at higher production pH and sucrose concentrations. These findings indicate the physiological adaptation of G. albidus TMW 2.1191 to efficient colonisation of sucrose-rich habitats via released levansucrases despite changing extracellular pH conditions in course of acid formation.
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Affiliation(s)
- Frank Jakob
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354, Freising, Germany.
| | - Clara Gebrande
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354, Freising, Germany
| | - Regina M Bichler
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354, Freising, Germany
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Gregor-Mendel-Straße 4, 85354, Freising, Germany
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26
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Production and characterization of a high molecular weight levan and fructooligosaccharides from a rhizospheric isolate of Bacillus aryabhattai. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109093] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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27
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Shimizu N, Abea A, Ushiyama T, Toksoy Öner E. Effect of temperature on the hydrolysis of levan treated with compressed hot water fluids. Food Sci Nutr 2020; 8:2004-2014. [PMID: 32328267 PMCID: PMC7174225 DOI: 10.1002/fsn3.1488] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2019] [Revised: 12/27/2019] [Accepted: 01/31/2020] [Indexed: 11/11/2022] Open
Abstract
The hydrolysis of levan using compressed hot water for the production of functional fructooligosaccharides (FOSs) was investigated. Levans from Erwinia herbicola (EH) and Halomonas smyrnensis (HS) were characterized using scanning electron microscopy and light scattering techniques, and hydrolyzed using compressed hot water at four temperatures (120, 140, 160, and 180°C). The hydrolysates were analyzed using high-performance liquid chromatography and electrospray ionization-mass spectrometry. Levan HS showed a crystalline morphology, whereas levan EH showed an aggregated structure. Both levans had molar masses on the order of 106 g/mol, but levan EH had a smaller radius of gyration, hydrodynamic radius, and intrinsic viscosity. Levan EH hydrolyzed into FOSs at approximately 120°C, whereas levan HS required a temperature of at least 160°C, possibly because of differences in the degree of branching of the two levans. Both samples were degraded to fructose when treated at 180°C.
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Affiliation(s)
- Naoto Shimizu
- Research Faculty of AgricultureHokkaido UniversitySapporoJapan
- Field Science Center for Northern BiosphereHokkaido UniversitySapporoJapan
| | - Andres Abea
- Graduate School of AgricultureHokkaido UniversitySapporoJapan
| | | | - Ebru Toksoy Öner
- Department of BioengineeringIBSBMarmara UniversityIstanbulTurkey
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Hundschell C, Bäther S, Drusch S, Wagemans A. Osmometric and viscometric study of levan, β-lactoglobulin and their mixtures. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105580] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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29
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Hundschell CS, Braun A, Wefers D, Vogel RF, Jakob F. Size-Dependent Variability in Flow and Viscoelastic Behavior of Levan Produced by Gluconobacter albidus TMW 2.1191. Foods 2020; 9:E192. [PMID: 32075024 PMCID: PMC7073539 DOI: 10.3390/foods9020192] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 02/05/2020] [Accepted: 02/11/2020] [Indexed: 12/15/2022] Open
Abstract
Levan is a fructan-type exopolysaccharide which is produced by many microbes from sucrose via extracellular levansucrases. The hydrocolloid properties of levan depend on its molecular weight, while it is unknown why and to what extent levan is functionally diverse depending on its size. The aim of our study was to gain deeper insight into the size-dependent functional variability of levan. For this purpose, levans of different sizes were produced using the water kefir isolate Gluconobacter albidus TMW 2.1191 and subsequently rheologically characterized. Three levan types could be identified, which are similarly branched, but differ significantly in their molecular size and rheological properties. The smallest levan (<107 Da), produced without adjustment of the pH, exhibited Newton-like flow behavior up to a specific concentration of 25% (w/v). By contrast, larger levans (>108 Da) produced at pH ≥ 4.5 were shear-thinning, and the levan produced at pH 5.0 showed a gel-like behavior at 5% (w/v). A third (intermediate) levan variant was obtained through production in buffers at pH 4.0 and exhibited the properties of a viscoelastic fluid up to concentrations of 15% (w/v). Our study reveals that the rheological properties of levan are determined by its size and polydispersity, rather than by the amount of levan used or the structural composition.
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Affiliation(s)
- Christoph S. Hundschell
- Chair of Technical Microbiology, Technical University of Munich, Gregor-Mendel-Straße 4, 85354 Freising, Germany;
- Department of Food Technology and Food Material Science, Technical University of Berlin, 14195 Berlin, Germany;
| | - Andre Braun
- Anton Paar Germany GmbH, Hellmuth-Hirth-Strasse 6, 73760 Ostfildern-Scharnhausen, Germany;
- Lehrstuhl für Systemverfahrenstechnik, Technische Universität München, Gregor-Mendel-Straße 4, 85354 Freising, Germany
| | - Daniel Wefers
- Division of Food Chemistry, Institute of Chemistry, Martin-Luther-University Halle-Wittenberg, 06120 Halle (Saale), Germany;
- Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology, 76131 Karlsruhe, Germany
| | - Rudi F. Vogel
- Chair of Technical Microbiology, Technical University of Munich, Gregor-Mendel-Straße 4, 85354 Freising, Germany;
| | - Frank Jakob
- Chair of Technical Microbiology, Technical University of Munich, Gregor-Mendel-Straße 4, 85354 Freising, Germany;
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30
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Valorization of cheese whey using microbial fermentations. Appl Microbiol Biotechnol 2020; 104:2749-2764. [DOI: 10.1007/s00253-020-10408-2] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Revised: 01/19/2020] [Accepted: 01/23/2020] [Indexed: 02/07/2023]
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31
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Gorgieva S, Trček J. Bacterial Cellulose: Production, Modification and Perspectives in Biomedical Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2019; 9:E1352. [PMID: 31547134 PMCID: PMC6835293 DOI: 10.3390/nano9101352] [Citation(s) in RCA: 169] [Impact Index Per Article: 33.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Revised: 09/08/2019] [Accepted: 09/16/2019] [Indexed: 01/09/2023]
Abstract
Bacterial cellulose (BC) is ultrafine, nanofibrillar material with an exclusive combination of properties such as high crystallinity (84%-89%) and polymerization degree, high surface area (high aspect ratio of fibers with diameter 20-100 nm), high flexibility and tensile strength (Young modulus of 15-18 GPa), high water-holding capacity (over 100 times of its own weight), etc. Due to high purity, i.e., absence of lignin and hemicellulose, BC is considered as a non-cytotoxic, non-genotoxic and highly biocompatible material, attracting interest in diverse areas with hallmarks in medicine. The presented review summarizes the microbial aspects of BC production (bacterial strains, carbon sources and media) and versatile in situ and ex situ methods applied in BC modification, especially towards bionic design for applications in regenerative medicine, from wound healing and artificial skin, blood vessels, coverings in nerve surgery, dura mater prosthesis, arterial stent coating, cartilage and bone repair implants, etc. The paper concludes with challenges and perspectives in light of further translation in highly valuable medical products.
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Affiliation(s)
- Selestina Gorgieva
- Faculty of Mechanical Engineering, Institute of Engineering Materials and Design, University of Maribor, 2000 Maribor, Slovenia.
- Faculty of Electrical Engineering and Computer Science, Institute of Automation, University of Maribor, 2000 Maribor, Slovenia.
| | - Janja Trček
- Faculty of Natural Sciences and Mathematics, Department of Biology, University of Maribor, 2000 Maribor, Slovenia.
- Faculty of Chemistry and Chemical Engineering, University of Maribor, 2000 Maribor, Slovenia.
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32
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Bechtner J, Wefers D, Schmid J, Vogel RF, Jakob F. Identification and comparison of two closely related dextransucrases released by water kefir borne Lactobacillus hordei TMW 1.1822 and Lactobacillus nagelii TMW 1.1827. Microbiology (Reading) 2019; 165:956-966. [DOI: 10.1099/mic.0.000825] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Affiliation(s)
- Julia Bechtner
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München (TUM), Freising, Germany
| | - Daniel Wefers
- Institute of Applied Biosciences, Department of Food Chemistry and Phytochemistry, Karlsruhe Institute of Technology (KIT), Karlsruhe, Germany
| | - Jonas Schmid
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München (TUM), Freising, Germany
| | - Rudi F. Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München (TUM), Freising, Germany
| | - Frank Jakob
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München (TUM), Freising, Germany
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33
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A close look at the structural features and reaction conditions that modulate the synthesis of low and high molecular weight fructans by levansucrases. Carbohydr Polym 2019; 219:130-142. [DOI: 10.1016/j.carbpol.2019.05.014] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2019] [Revised: 04/13/2019] [Accepted: 05/05/2019] [Indexed: 12/13/2022]
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34
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Jakob F, Quintero Y, Musacchio A, Estrada‐de los Santos P, Hernández L, Vogel RF. Acetic acid bacteria encode two levansucrase types of different ecological relationship. Environ Microbiol 2019; 21:4151-4165. [DOI: 10.1111/1462-2920.14768] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2019] [Revised: 07/24/2019] [Accepted: 07/31/2019] [Indexed: 01/10/2023]
Affiliation(s)
- Frank Jakob
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München Gregor‐Mendel‐Straße 4, 85354 Freising Germany
| | - Yamira Quintero
- Grupo Tecnología de Enzimas, Centro de Ingeniería Genética y Biotecnología (CIGB) Ave 31 entre 158 y 190, Apartado Postal 6162, Habana 10600 Cuba
| | - Alexis Musacchio
- Departamento de Biología de Sistemas Centro de Ingeniería Genética y Biotecnología (CIGB) Ave 31 entre 158 y 190, Apartado Postal 6162, Habana 10600 Cuba
| | - Paulina Estrada‐de los Santos
- Instituto Politécnico Nacional, Escuela Nacional de Ciencias Biológicas, Prol. de Carpio y Plan de Ayala s/n Col. Santo Tomás C.P., 11340 Cd. de México Mexico
| | - Lázaro Hernández
- Grupo Tecnología de Enzimas, Centro de Ingeniería Genética y Biotecnología (CIGB) Ave 31 entre 158 y 190, Apartado Postal 6162, Habana 10600 Cuba
| | - Rudi F. Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München Gregor‐Mendel‐Straße 4, 85354 Freising Germany
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35
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In situ production and characterization of cloud forming dextrans in fruit-juices. Int J Food Microbiol 2019; 306:108261. [PMID: 31302487 DOI: 10.1016/j.ijfoodmicro.2019.108261] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 06/24/2019] [Accepted: 07/06/2019] [Indexed: 12/22/2022]
Abstract
Turbidity in beverages is typically achieved by addition of emulsion based cloud systems. Their intrinsic instability necessitates the widespread use of technological measures and use of food additives to prevent emulsion decay. In this work, we explored the possibility to establish a new generation of natural, stable clouding systems based on bacterial dextrans. Lactobacillus hordei TMW 1.1907 originating from water kefir was used to produce dextrans in sucrose supplemented apple or grape juices. By varying the fermentation conditions, two distinct types of dextran molecules could be produced at yields ranging from 2.5 to 8.5 g/L. The dextran-containing fermentates showed an unchanged turbidity after pasteurization at acidic pH and subsequent storage for three months. No sedimentation of particles occurred upon storage. Neutralization of the acidic fruit juices to pH 7 prior to fermentation significantly increased the dextran yields. The molecular weight, rms radii and turbidity of dextrans produced at 20 °C were higher than those produced at 30 °C. Characterization of the isolated dextrans by asymmetric flow field-flow fractionation coupled to multi-angle laser light scattering revealed a random-coil like structure and rms radii ranging from 66.0 to 87.4 nm. The averaged molar masses of the cloud forming dextrans were in the approximate range of 103.1 to 141.6 MDa. In conclusion, our results demonstrate the possibility to ferment fruit juices for in situ production of dextrans exhibiting novel techno-functional properties beyond gelling and thickening.
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36
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Lynch KM, Zannini E, Wilkinson S, Daenen L, Arendt EK. Physiology of Acetic Acid Bacteria and Their Role in Vinegar and Fermented Beverages. Compr Rev Food Sci Food Saf 2019; 18:587-625. [DOI: 10.1111/1541-4337.12440] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2018] [Revised: 02/06/2019] [Accepted: 02/18/2019] [Indexed: 12/16/2022]
Affiliation(s)
- Kieran M. Lynch
- School of Food and Nutritional SciencesUniv. College Cork Cork T12 K8AF Ireland
| | - Emanuele Zannini
- School of Food and Nutritional SciencesUniv. College Cork Cork T12 K8AF Ireland
| | - Stuart Wilkinson
- Global Innovation & Technology CentreAnheuser‐Busch InBev nv/sa Leuven 3000 Belgium
| | - Luk Daenen
- Global Innovation & Technology CentreAnheuser‐Busch InBev nv/sa Leuven 3000 Belgium
| | - Elke K. Arendt
- School of Food and Nutritional SciencesUniv. College Cork Cork T12 K8AF Ireland
- APC Microbiome IrelandUniv. College Cork Cork T12 K8AF Ireland
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37
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Gojgic-Cvijovic G, Jakovljevic D, Loncarevic B, Todorovic N, Pergal M, Ciric J, Loos K, Beskoski V, Vrvic M. Production of levan by Bacillus licheniformis NS032 in sugar beet molasses-based medium. Int J Biol Macromol 2019; 121:142-151. [DOI: 10.1016/j.ijbiomac.2018.10.019] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2018] [Revised: 09/25/2018] [Accepted: 10/02/2018] [Indexed: 10/28/2022]
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38
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Combie J, Öner ET. From healing wounds to resorbable electronics, levan can fill bioadhesive roles in scores of markets. BIOINSPIRATION & BIOMIMETICS 2018; 14:011001. [PMID: 30457113 DOI: 10.1088/1748-3190/aaed92] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Levan is a fructose homopolysaccharide which gained attention recently for its unusual combination of properties distinguishing it from other natural biodegradable polysaccharides like chitosan, cellulose or starch. Among the strongest bioadhesives, film-forming levan is garnering interest for its role in some simple solutions to difficult problems. One of these is illustrated by the elegant research using laser-based techniques to construct levan films for healing wounds and burned tissue. Another is the development of bioresorbable electronic implants. Levan has been found in habitats as diverse as salterns and thermal waters to tropical plants and sugar factories. This review of the low viscosity, levan adhesive describes the mechanisms by which it forms bonds and the reasons behind some of its practical and industrial applications. Here we present descriptions from the literature for feasible approaches ready to transition from the laboratory to those searching for answers in fields as varied as medicine, packaging and furniture assembly.
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Affiliation(s)
- Joan Combie
- Montana Biopolymers Inc., 119 Cathcart Circle, Winnsboro, SC 29180, United States of America
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39
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Cold and salt stress modulate amount, molecular and macromolecular structure of a Lactobacillus sakei dextran. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.003] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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40
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Kwon KY, Lee JS, Ko GJ, Sunwoo SH, Lee S, Jo YJ, Choi CH, Hwang SW, Kim TI. Biosafe, Eco-Friendly Levan Polysaccharide toward Transient Electronics. SMALL (WEINHEIM AN DER BERGSTRASSE, GERMANY) 2018; 14:e1801332. [PMID: 29974639 DOI: 10.1002/smll.201801332] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2018] [Revised: 05/31/2018] [Indexed: 06/08/2023]
Abstract
New options in the material context of transient electronics are essential to create or expand potential applications and to progress in the face of technological challenges. A soft, transparent, and cost-effective polymer of levan polysaccharide that is capable of complete, programmable dissolution is described when immersed in water and implanted in an animal model. The results include chemical analysis, the kinetics of hydrolysis, and adjustable dissolution rates of levan, and a simple theoretical model of reactive diffusion governed by temperature. In vivo experiments of the levan represent nontoxicity and biocompatibility without any adverse reactions. On-demand, selective control of dissolution behaviors with an animal model demonstrates an effective triggering strategy to program the system's lifetime, providing the possibility of potential applications in envisioned areas such as bioresorbable electronic implants and drug release systems.
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Affiliation(s)
- Ki Yoon Kwon
- School of Chemical Engineering, Sungkyunkwan University (SKKU), Suwon, 16419, Republic of Korea
| | - Ju Seung Lee
- School of Chemical Engineering, Sungkyunkwan University (SKKU), Suwon, 16419, Republic of Korea
| | - Gwan-Jin Ko
- KU-KIST Graduate School of Converging Science and Technology, Korea University, Seoul, 02841, Republic of Korea
| | - Sung Hyuk Sunwoo
- Department of Biomedical Engineering, Sungkyunkwan University (SKKU), Suwon, 16419, Republic of Korea
- Center for Neuroscience Imaging Research (CNIR), Institute of Basic Science (IBS), Suwon, 16419, Republic of Korea
| | - Sori Lee
- School of Chemical Engineering, Sungkyunkwan University (SKKU), Suwon, 16419, Republic of Korea
| | - Young Jin Jo
- School of Chemical Engineering, Sungkyunkwan University (SKKU), Suwon, 16419, Republic of Korea
| | - Chul Hee Choi
- Department of Microbiology and Medical Science, Chungnam National University School of Medicine, Daejeon, 35015, Republic of Korea
| | - Suk-Won Hwang
- KU-KIST Graduate School of Converging Science and Technology, Korea University, Seoul, 02841, Republic of Korea
| | - Tae-Il Kim
- School of Chemical Engineering, Sungkyunkwan University (SKKU), Suwon, 16419, Republic of Korea
- Department of Biomedical Engineering, Sungkyunkwan University (SKKU), Suwon, 16419, Republic of Korea
- Center for Neuroscience Imaging Research (CNIR), Institute of Basic Science (IBS), Suwon, 16419, Republic of Korea
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41
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La China S, Zanichelli G, De Vero L, Gullo M. Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review. Biotechnol Lett 2018; 40:1289-1302. [DOI: 10.1007/s10529-018-2591-7] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2018] [Accepted: 07/03/2018] [Indexed: 02/07/2023]
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42
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Biosynthesis of levan from sucrose using a thermostable levansucrase from Lactobacillus reuteri LTH5448. Int J Biol Macromol 2018; 113:29-37. [DOI: 10.1016/j.ijbiomac.2018.01.187] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2017] [Revised: 01/21/2018] [Accepted: 01/29/2018] [Indexed: 11/18/2022]
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43
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Xu D, Fels L, Wefers D, Behr J, Jakob F, Vogel RF. Lactobacillus hordei dextrans induce Saccharomyces cerevisiae aggregation and network formation on hydrophilic surfaces. Int J Biol Macromol 2018; 115:236-242. [PMID: 29655886 DOI: 10.1016/j.ijbiomac.2018.04.068] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Revised: 04/11/2018] [Accepted: 04/12/2018] [Indexed: 11/28/2022]
Abstract
Water kefir granules are supposed to mainly consist of dextrans produced by Lactobacillus (L.) hilgardii. Still, other microorganisms such as L. hordei, L. nagelii, Leuconostoc (Lc.) citreum and Saccharomyces (S.) cerevisiae are commonly isolated from water kefir granules, while their contribution to the granule formation remains unknown. We studied putative functions of these microbes in granule formation, upon development of a simplified model system containing hydrophilic object slides, which mimics the hydrophilic surface of a growing kefir granule. We found that all tested lactic acid bacteria produced glucans, while solely those isolated from the four different L. hordei strains induced yeast aggregation on the hydrophilic slides. Therefore, structural differences between these glucans were investigated with respect to their size distributions and their linkage types. Beyond the finding that all glucans were identified as dextrans, those of the four L. hordei strains were highly similar among each other regarding portions of linkage types and size distributions. Thus, our study suggests the specific size and structural organization of the dextran produced by L. hordei as the main cause for inducing S. cerevisiae aggregation and network formation on hydrophilic surfaces and thus as crucial initiation of the stepwise water kefir granule growth.
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Affiliation(s)
- Di Xu
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
| | - Lea Fels
- Karlsruhe Institute of Technology (KIT), Institute of Applied Biosciences, Karlsruhe, Germany
| | - Daniel Wefers
- Karlsruhe Institute of Technology (KIT), Institute of Applied Biosciences, Karlsruhe, Germany
| | - Jürgen Behr
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany; Bavarian Center for Biomolecular Mass Spectrometry (BayBioMS), Freising, Germany
| | - Frank Jakob
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany.
| | - Rudi F Vogel
- Lehrstuhl für Technische Mikrobiologie, Technische Universität München, Freising, Germany
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44
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Physicochemical properties of a high molecular weight levan from Brenneria sp. EniD312. Int J Biol Macromol 2018; 109:810-818. [DOI: 10.1016/j.ijbiomac.2017.11.056] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2017] [Revised: 10/24/2017] [Accepted: 11/09/2017] [Indexed: 01/12/2023]
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45
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Structural characterization of the exopolysaccharides from water kefir. Carbohydr Polym 2018; 189:296-303. [PMID: 29580412 DOI: 10.1016/j.carbpol.2018.02.037] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 02/02/2018] [Accepted: 02/12/2018] [Indexed: 11/21/2022]
Abstract
Water kefir is a beverage which is produced by initiating fermentation of a fruit extract/sucrose solution with insoluble kefir grains. Exopolysaccharides that are formed from sucrose play a major role in the kefir grain formation, but the exopolysaccharides in the kefir beverage and the detailed structural composition of the whole kefir grains have not been studied yet. Therefore, kefir grains and the corresponding kefir beverage were analyzed for exopolysaccharides by multiple chromatographic approaches and two-dimensional NMR spectroscopy. Furthermore, different fractionation techniques were applied to obtain further information about the exopolysaccharides. The exopolysaccharide-fraction of the investigated kefir beverage was predominantly composed of O3- and O2-branched dextrans as well as lower amounts of levans. The insoluble dextrans from the kefir grains were mostly O3-branched and contained an elevated portion of 1,3-linked glucose units compared to the soluble dextrans. The structurally different exopolysaccharides in water kefir suggest the involvement of multiple bacteria.
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46
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Fraunhofer ME, Jakob F, Vogel RF. Influence of Different Sugars and Initial pH on β-Glucan Formation by Lactobacillus brevis TMW 1.2112. Curr Microbiol 2018; 75:794-802. [DOI: 10.1007/s00284-018-1450-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2018] [Accepted: 02/05/2018] [Indexed: 11/29/2022]
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47
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Fraunhofer ME, Geissler AJ, Wefers D, Bunzel M, Jakob F, Vogel RF. Characterization of β-glucan formation by Lactobacillus brevis TMW 1.2112 isolated from slimy spoiled beer. Int J Biol Macromol 2018; 107:874-881. [DOI: 10.1016/j.ijbiomac.2017.09.063] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2017] [Revised: 09/01/2017] [Accepted: 09/17/2017] [Indexed: 10/18/2022]
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48
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Philippe C, Krupovic M, Jaomanjaka F, Claisse O, Petrel M, le Marrec C. Bacteriophage GC1, a Novel Tectivirus Infecting Gluconobacter Cerinus, an Acetic Acid Bacterium Associated with Wine-Making. Viruses 2018; 10:v10010039. [PMID: 29337868 PMCID: PMC5795452 DOI: 10.3390/v10010039] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 01/05/2018] [Accepted: 01/12/2018] [Indexed: 12/22/2022] Open
Abstract
The Gluconobacter phage GC1 is a novel member of the Tectiviridae family isolated from a juice sample collected during dry white wine making. The bacteriophage infects Gluconobacter cerinus, an acetic acid bacterium which represents a spoilage microorganism during wine making, mainly because it is able to produce ethyl alcohol and transform it into acetic acid. Transmission electron microscopy revealed tail-less icosahedral particles with a diameter of ~78 nm. The linear double-stranded DNA genome of GC1 (16,523 base pairs) contains terminal inverted repeats and carries 36 open reading frames, only a handful of which could be functionally annotated. These encode for the key proteins involved in DNA replication (protein-primed family B DNA polymerase) as well as in virion structure and assembly (major capsid protein, genome packaging ATPase (adenosine triphosphatase) and several minor capsid proteins). GC1 is the first tectivirus infecting an alphaproteobacterial host and is thus far the only temperate tectivirus of gram-negative bacteria. Based on distinctive sequence and life-style features, we propose that GC1 represents a new genus within the Tectiviridae, which we tentatively named “Gammatectivirus”. Furthermore, GC1 helps to bridge the gap in the sequence space between alphatectiviruses and betatectiviruses.
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Affiliation(s)
- Cécile Philippe
- Institut des Sciences de la Vigne et du Vin (ISVV), University Bordeaux, Equipe d'Accueil 4577, Unité de Recherche Oenologie, 33882 Villenave d'Ornon, France.
| | - Mart Krupovic
- Department of Microbiology, Institut Pasteur, 75015 Paris, France.
| | - Fety Jaomanjaka
- Institut des Sciences de la Vigne et du Vin (ISVV), University Bordeaux, Equipe d'Accueil 4577, Unité de Recherche Oenologie, 33882 Villenave d'Ornon, France.
| | - Olivier Claisse
- Institut des Sciences de la Vigne et du Vin (ISVV), University Bordeaux, Equipe d'Accueil 4577, Unité de Recherche Oenologie, 33882 Villenave d'Ornon, France.
- Institut National de la Recherche Agronomique (INRA), ISVV, Unité Sous Contrat 1366 Oenologie, 33882 Villenave d'Ornon, France.
| | - Melina Petrel
- Bordeaux Imaging Center, University Bordeaux, Unité Mixte de Service 3420 CNRS-Unité de Service 4, Institut National de la Santé et de la Recherche Médicale, 33076 Bordeaux, France.
| | - Claire le Marrec
- Institut des Sciences de la Vigne et du Vin (ISVV), University Bordeaux, Equipe d'Accueil 4577, Unité de Recherche Oenologie, 33882 Villenave d'Ornon, France.
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Brandt JU, Jakob F, Wefers D, Bunzel M, Vogel RF. Characterization of an acetan-like heteropolysaccharide produced by Kozakia baliensis NBRC 16680. Int J Biol Macromol 2018; 106:248-257. [DOI: 10.1016/j.ijbiomac.2017.08.022] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 07/20/2017] [Accepted: 08/02/2017] [Indexed: 11/30/2022]
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Semjonovs P, Shakirova L, Broks R, Kistkins S, Zikmanis P. Influence of Environmental Factors on Extracellular Fructan and Oligosaccharide Production by Gluconobacter nephelii. ACTA ACUST UNITED AC 2017. [DOI: 10.3923/jm.2017.33.41] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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