1
|
Morales D. Food By-Products and Agro-Industrial Wastes as a Source of β-Glucans for the Formulation of Novel Nutraceuticals. Pharmaceuticals (Basel) 2023; 16:ph16030460. [PMID: 36986559 PMCID: PMC10051131 DOI: 10.3390/ph16030460] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2023] [Accepted: 03/18/2023] [Indexed: 03/22/2023] Open
Abstract
Food and agro-industrial by-products provoke a great environmental and economic impact that must be minimized by adding value to these wastes within the framework of circular economy. The relevance of β-glucans obtained from natural sources (cereals, mushrooms, yeasts, algae, etc.), in terms of their interesting biological activities (hypocholesterolemic, hypoglycemic, immune-modulatory, antioxidant, etc.), has been validated by many scientific publications. Since most of these by-products contain high levels of these polysaccharides or can serve as a substrate of β-glucan-producing species, this work reviewed the scientific literature, searching for studies that utilized food and agro-industrial wastes to obtain β-glucan fractions, attending to the applied procedures for extraction and/or purification, the characterization of the glucans and the tested biological activities. Although the results related to β-glucan production or extraction using wastes are promising, it can be concluded that further research on the glucans’ characterization, and particularly on the biological activities in vitro and in vivo (apart from antioxidant capacity), is required to reach the final goal of formulating novel nutraceuticals based on these molecules and these raw materials.
Collapse
Affiliation(s)
- Diego Morales
- Nutrigenomics Research Group, Department of Biochemistry and Biotechnology, Universitat Rovira i Virgili, 43007 Tarragona, Spain; or
- Departmental Section of Galenic Pharmacy and Food Technology, Veterinary Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| |
Collapse
|
2
|
Pérez‐Lorenzo E, Artamendi M, Zabalo J, Zapiain E, Zapiain I, Arana S. Reduction of lactic acid bacteria and acetic acid bacteria from natural apple cider by UVC irradiation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17136] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Eva Pérez‐Lorenzo
- CEIT‐Basque Research and Technology Alliance (BRTA) Donostia Spain
- Universidad de Navarra, Tecnun Donostia Spain
| | | | - Jon Zabalo
- CEIT‐Basque Research and Technology Alliance (BRTA) Donostia Spain
- Universidad de Navarra, Tecnun Donostia Spain
| | | | | | - Sergio Arana
- CEIT‐Basque Research and Technology Alliance (BRTA) Donostia Spain
- Universidad de Navarra, Tecnun Donostia Spain
| |
Collapse
|
3
|
Dimopoulou M, Dols-Lafargue M. Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse? Foods 2021; 10:2204. [PMID: 34574312 PMCID: PMC8466591 DOI: 10.3390/foods10092204] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/12/2021] [Accepted: 09/15/2021] [Indexed: 11/21/2022] Open
Abstract
Lactic acid bacteria (LAB) from fermented beverages such as wine, cider and beer produce a wide range of exopolysaccharides (EPS) through multiple biosynthetic pathways. These extracellular polysaccharides constitute key elements for bacterial species adaptation to such anthropic processes. In the food industry, LAB polysaccharides have been widely studied for their rheological, functional and nutritional properties; however, these have been poorly studied in wine, beer and cider until recently. In this review, we have gathered the information available on these specific polysaccharide structure and, biosynthetic pathways, as well as the physiology of their production. The genes associated with EPS synthesis are also presented and compared. Finally, the possible role of EPS for bacterial survival and spread, as well as the risks or possible benefits for the winemaker and the wine lover, are discussed.
Collapse
Affiliation(s)
- Maria Dimopoulou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos str, Egaleo, 12243 Athens, Greece;
| | - Marguerite Dols-Lafargue
- Unité de Recherche Œnologie EA 4577, University of Bordeaux, ISVV, USC 1366 INRA, Bordeaux INP, F-33140 Villenave d’Ornon, France
| |
Collapse
|
4
|
Soumya MP, Nampoothiri KM. An overview of functional genomics and relevance of glycosyltransferases in exopolysaccharide production by lactic acid bacteria. Int J Biol Macromol 2021; 184:1014-1025. [PMID: 34171260 DOI: 10.1016/j.ijbiomac.2021.06.131] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2021] [Revised: 06/17/2021] [Accepted: 06/18/2021] [Indexed: 01/21/2023]
Abstract
There are many reports on exopolysaccharides of lactic acid bacteria (LAB EPS) such as isolation, production and applications. The LAB EPS have been proved to exhibit significantly improved texture and rheological properties in order to prevent syneresis of fermented foods. Furthermore, they are known to have many biological properties such as mouthwatering flavors, antioxidant activity, cholesterol lowering and antimicrobial activities. Considering their GRAS status, LAB EPS need to be explored for better titre and improved biological properties, where strain improvement by genetic engineering has a major role for making tailor-made EPS. The genetic overview of the EPS production by LAB is an auxiliary area of interest as the process and the biosynthetic pathway involves numerous genes and their proteins. Among them Glycosyltransferases (gtfs) are the key enzymes involved in EPS biosynthesis. Current knowledge of gtfs of LAB and its manipulation is limited. The present review spotlights the importance of glycosyltransferases and their specific role on the biosynthesis of LAB EPS and addresses the functionality and applicability of these enzymes and their products. It enfold the available literature including some patents in recent past to underline the fact that glycosyltransferases are un-reluctantly the key proteins involved in the EPS biosynthesis.
Collapse
Affiliation(s)
- M P Soumya
- Microbial Processes and Technology Division (MPTD), CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala 695 019, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - K Madhavan Nampoothiri
- Microbial Processes and Technology Division (MPTD), CSIR - National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, Kerala 695 019, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
| |
Collapse
|
5
|
Penland M, Mounier J, Pawtowski A, Tréguer S, Deutsch SM, Coton M. Use of metabarcoding and source tracking to identify desirable or spoilage autochthonous microorganism sources during black olive fermentations. Food Res Int 2021; 144:110344. [PMID: 34053540 DOI: 10.1016/j.foodres.2021.110344] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 03/03/2021] [Accepted: 03/19/2021] [Indexed: 12/01/2022]
Abstract
This study aimed at investigating the influence of the process environment and raw materials as sources of microorganisms during Nyons black table olive fermentations. Fermented olives and/or brine from spoiled fermentation tanks were analyzed and compared to good quality samples from fermentations collected during 3 consecutive harvest years. Fresh olives, salt and different process environment samples were also analyzed. Microbial diversity of all samples was analyzed using 16S and ITS2 amplicon sequencing and SourceTracker tool was used to investigate links between environment, raw materials and fermentation samples. First, comparison of microbial diversity in control and most spoiled fermentations revealed striking differences in bacterial composition with an overall higher diversity in spoiled fermentations especially for lactic acid bacteria with Lentilactobacillus buchneri, Lentilactobacillus parafarraginis dominating in brine and Pediococcus parvulus, Pediococcus ethanolidurans dominating in olive fruits. Fungal communities were similar in composition although higher abundances of Pichia membranifaciens and Penicillium carneum/roqueforti were observed in spoiled samples. Secondly, process environment samples were characterized by high bacterial and fungal diversity, especially compared to fresh olive fruits. Overall, dominant fungal species in control fermentations were also found in most environmental samples revealing a "house mycobiota". SourceTracker analysis further highlighted the contribution of brine and water from the optical sorter as a source of fungi. Most interestingly, spoilage fungi and most bacteria were retrieved in brine and environmental samples while others such as P. ethanolidurans were only found in environmental samples indicating that the studied spoilage originated from a fermentation deviation rather than a punctual contamination. Taken altogether, these results highlighted the positive and negative influence of the process environment and emphasized the relevance of studying it to better understand microbial vectors occurring during food fermentations, especially natural ones.
Collapse
Affiliation(s)
- Marine Penland
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F-29280 Plouzané, France; STLO, INRAE, Institut Agro, 35042 Rennes, France
| | - Jérôme Mounier
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F-29280 Plouzané, France
| | - Audrey Pawtowski
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F-29280 Plouzané, France
| | - Sylvie Tréguer
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F-29280 Plouzané, France
| | | | - Monika Coton
- Univ Brest, Laboratoire Universitaire de Biodiversité et Ecologie Microbienne, F-29280 Plouzané, France.
| |
Collapse
|
6
|
Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.048] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
7
|
Patten D, Laws A. Lactobacillus-produced exopolysaccharides and their potential health benefits: a review. Benef Microbes 2015; 6:457-71. [DOI: 10.3920/bm2014.0117] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Lactic acid bacteria, such as those of the Lactobacillus genus, naturally reside within the microbiota of the human body and have long been used as starter cultures and probiotic enhancers in fermented foods, such as fermented drinks, yoghurts and cheeses. Many of the beneficial qualities of these bacteria have traditionally been associated with the bacteria themselves, however, a recent spate of studies have demonstrated a wide variety of biological effects exhibited by lactobacilli-produced exopolysaccharides which could, theoretically, confer a range of local and systemic health benefits upon the host. In this review, we discuss the production of exopolysaccharides within the Lactobacillus genus and explore their potential as beneficial bioactive compounds.
Collapse
Affiliation(s)
- D.A. Patten
- Department of Chemical and Biological Sciences, University of Huddersfield, Queensgate, HD1 3DH Huddersfield, United Kingdom
- Centre for Liver Research, School of Immunity and Infection, University of Birmingham, B15 2TT Birmingham, United Kingdom
| | - A.P. Laws
- Department of Chemical and Biological Sciences, University of Huddersfield, Queensgate, HD1 3DH Huddersfield, United Kingdom
| |
Collapse
|
8
|
Joshi SR, Koijam K. Exopolysaccharide Production by a Lactic Acid Bacteria, Leuconostoc lactis Isolated from Ethnically Fermented Beverage. NATIONAL ACADEMY SCIENCE LETTERS-INDIA 2014. [DOI: 10.1007/s40009-013-0203-6] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
9
|
Fonseca S, Cachaldora A, Gómez M, Franco I, Carballo J. Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage. Food Microbiol 2013; 33:77-84. [DOI: 10.1016/j.fm.2012.08.015] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2012] [Revised: 08/07/2012] [Accepted: 08/31/2012] [Indexed: 10/27/2022]
|
10
|
Bokulich NA, Mills DA. Next-generation approaches to the microbial ecology of food fermentations. BMB Rep 2012; 45:377-89. [PMID: 22831972 DOI: 10.5483/bmbrep.2012.45.7.148] [Citation(s) in RCA: 96] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Food fermentations have enhanced human health since the dawn of time and remain a prevalent means of food processing and preservation. Due to their cultural and nutritional importance, many of these foods have been studied in detail using molecular tools, leading to enhancements in quality and safety. Furthermore, recent advances in high-throughput sequencing technology are revolutionizing the study of food microbial ecology, deepening insight into complex fermentation systems. This review provides insight into novel applications of select molecular techniques, particularly next-generation sequencing technology, for analysis of microbial communities in fermented foods. We present a guideline for integrated molecular analysis of food microbial ecology and a starting point for implementing next-generation analysis of food systems.
Collapse
Affiliation(s)
- Nicholas A Bokulich
- Department of Viticulture and Enology, University of California, Davis, CA 95616, USA
| | | |
Collapse
|
11
|
Lysozyme resistance of the ropy strain Pediococcus parvulus IOEB 8801 is correlated with beta-glucan accumulation around the cell. Int J Food Microbiol 2012; 159:25-9. [DOI: 10.1016/j.ijfoodmicro.2012.07.024] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2012] [Revised: 07/13/2012] [Accepted: 07/26/2012] [Indexed: 11/21/2022]
|
12
|
Badel S, Bernardi T, Michaud P. New perspectives for Lactobacilli exopolysaccharides. Biotechnol Adv 2011; 29:54-66. [DOI: 10.1016/j.biotechadv.2010.08.011] [Citation(s) in RCA: 236] [Impact Index Per Article: 18.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2009] [Revised: 08/19/2010] [Accepted: 08/23/2010] [Indexed: 10/19/2022]
|