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Ge Z, Wang D, Zhao W, Wang P, Dai Y, Dong M, Wang J, Zhao Y, Zhao X. Structural and functional characterization of exopolysaccharide from Leuconostoc citreum BH10 discovered in birch sap. Carbohydr Res 2024; 535:108994. [PMID: 38056028 DOI: 10.1016/j.carres.2023.108994] [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: 09/24/2023] [Revised: 11/20/2023] [Accepted: 11/28/2023] [Indexed: 12/08/2023]
Abstract
In this study, Leuconostoc citreum BH10, an endophytic strain, was isolated from aseptically collected xylem sap of birch for the first time, and its exopolysaccharide (LCEPS) production was up to 46.31 g/L in glucan producing medium. The produced LCEPS was purified to obtain two water-soluble fractions, named as LCEPS-1 and LCEPS-2, respectively. The major fraction LCEPS-1 was characterized to be comprised of glucose with average molecular weight of 6.34 × 106 Da. The structure of LCEPS-1 was investigated by spectroscopy analysis, which revealed that LCEPS-1 was identified with containing 90.45 % α-(1,6) linkages in the main chains and 9.55 % α-(1,3) branch linkages. The scanning electron microscope results demonstrated that the dried LCEPS-1 appeared porous surface overlaid with an irregular glittering. The water solubility index (WSI) and water holding capacity (WHC) of LCEPS-1 were 88.02 ± 1.69 % and 241.43 ± 6.38 %, respectively. Besides, it exhibited high thermal stability as well as fine antioxidant activities. Taken together, the results indicated that LCEPS-1 could have good potentiality to be applied in fields of foods, cosmetics, nutraceuticals and pharmaceutical industries as the natural agent.
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Affiliation(s)
- Zhiwen Ge
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100097, China
| | - Dan Wang
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100097, China
| | - Wenting Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100097, China
| | - Pan Wang
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100097, China
| | - Yiqiang Dai
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province, 210095, China
| | - Junjuan Wang
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100097, China
| | - Yuanyuan Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100097, China
| | - Xiaoyan Zhao
- Institute of Agri-food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing Key Laboratory of Fruits and Vegetables Preservation and Processing, Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs, Beijing, 100097, China.
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Zhang Y, Chen X, Hu P, Liao Q, Luo Y, Li J, Feng D, Zhang J, Wu Z, Xu H. Extraction, purification, and antioxidant activity of exopolysaccharides produced by Lactobacillus kimchi SR8 from sour meat in vitro and in vivo. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1883117] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Yulong Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Xueying Chen
- Yunyan District Center for Animal Disease Control, Guiyang, Guizhou, China
| | - Ping Hu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Qianwei Liao
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Yong Luo
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Juan Li
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Dandan Feng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Jun Zhang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Zhaoqing Wu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
| | - Haoxiang Xu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China
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Salvetti E, Campedelli I, Larini I, Conedera G, Torriani S. Exploring Antibiotic Resistance Diversity in Leuconostoc spp. by a Genome-Based Approach: Focus on the lsaA Gene. Microorganisms 2021; 9:microorganisms9030491. [PMID: 33652718 PMCID: PMC7996808 DOI: 10.3390/microorganisms9030491] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Revised: 02/19/2021] [Accepted: 02/22/2021] [Indexed: 01/29/2023] Open
Abstract
Leuconostoc spp. are environmental microorganisms commonly associated with fermented foods. Absence of antibiotic resistance (AR) in bacteria is a critical issue for global food safety. Herein, we updated the occurrence of AR genes in the Leuconostoc genus through in silico analyses of the genomes of 17 type strains. A total of 131 putative AR traits associated with the main clinically relevant antibiotics were detected. We found, for the first time, the lsaA gene in L. fallax ATCC 700006T and L. pseudomesenteroides NCDO 768T. Their amino acid sequences displayed high similarities (59.07% and 52.21%) with LsaA of Enterococcusfaecalis V583, involved in clindamycin (CLI) and quinupristin-dalfopristin (QUD) resistance. This trait has different distribution patterns in Leuconostoc nontype strains-i.e., L. pseudomesenteroides, L. lactis and L. falkenbergense isolates from fermented vegetables, cheeses, and starters. To better explore the role of lsaA, MIC for CLI and QUD were assessed in ATCC 700006T and NCDO 768T; both strains were resistant towards CLI, potentially linking lsaA to their resistant phenotype. Contrarily, NCDO 768T was sensitive towards QUD; however, expression of lsaA increased in presence of this antibiotic, indicating an active involvement of this trait and thus suggesting a revision of the QUD thresholds for this species.
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Affiliation(s)
- Elisa Salvetti
- Department of Biotechnology, University of Verona, 37134 Verona, Italy; (E.S.); (I.L.); (G.C.)
| | | | - Ilaria Larini
- Department of Biotechnology, University of Verona, 37134 Verona, Italy; (E.S.); (I.L.); (G.C.)
| | - Giada Conedera
- Department of Biotechnology, University of Verona, 37134 Verona, Italy; (E.S.); (I.L.); (G.C.)
| | - Sandra Torriani
- Department of Biotechnology, University of Verona, 37134 Verona, Italy; (E.S.); (I.L.); (G.C.)
- Correspondence:
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Kaushal G, Singh SP. Comparative genome analysis provides shreds of molecular evidence for reclassification of Leuconostoc mesenteroides MTCC 10508 as a strain of Leu. suionicum. Genomics 2020; 112:4023-4031. [DOI: 10.1016/j.ygeno.2020.06.040] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2020] [Revised: 06/01/2020] [Accepted: 06/22/2020] [Indexed: 01/01/2023]
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Du R, Zhou Z, Han Y. Functional Identification of the Dextransucrase Gene of Leuconostoc mesenteroides DRP105. Int J Mol Sci 2020; 21:ijms21186596. [PMID: 32916950 PMCID: PMC7555554 DOI: 10.3390/ijms21186596] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 09/04/2020] [Accepted: 09/06/2020] [Indexed: 11/22/2022] Open
Abstract
Leuconostoc mesenteroides DRP105 isolated from Chinese sauerkraut juice is an intensive producer of dextran. We report the complete genome sequence of Leu. mesenteroides DRP105. This strain contains a dextransucrase gene (dsr) involved in the production of dextran, possibly composed of glucose monomers. To explore the dextran synthesis mechanism of Leu. mesenteroides DRP105, we constructed a dsr-deficient strain derived from Leu. mesenteroides DRP105 using the Cre-loxP recombination system. The secondary structure prediction results showed that Leu. mesenteroides DRP105 dextransucrase (Dsr) was coded by dsr and contained 17.07% α-helices, 29.55% β-sheets, 10.18% β-turns, and 43.20% random coils. We also analyzed the dextran yield, monosaccharide change, organic acid, and amino-acid content of Leu. mesenteroides DRP105 and Leu. mesenteroides DRP105−Δdsr. The result showed that the lack of dsr changed the Leu. mesenteroides DRP105 sugar metabolism pathway, which in turn affected the production of metabolites.
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Affiliation(s)
| | | | - Ye Han
- Correspondence: ; Tel.: + 86-139-2020-9057
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Gan L, Li X, Wang H, Peng B, Tian Y. Structural characterization and functional evaluation of a novel exopolysaccharide from the moderate halophile Gracilibacillus sp. SCU50. Int J Biol Macromol 2020; 154:1140-1148. [DOI: 10.1016/j.ijbiomac.2019.11.143] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 11/06/2019] [Accepted: 11/18/2019] [Indexed: 12/20/2022]
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Du R, Qiao X, Wang Y, Zhao B, Han Y, Zhou Z. Determination of glucansucrase encoding gene in Leuconostoc mesenteroides. Int J Biol Macromol 2019; 137:761-766. [DOI: 10.1016/j.ijbiomac.2019.06.200] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2019] [Revised: 06/25/2019] [Accepted: 06/25/2019] [Indexed: 01/18/2023]
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Gan L, Zhang Y, Tang R, Liu B, Wang S, Hu M, Li Z, Tian Y. Genomic characterization of a potentially novel Streptococcus species producing exopolysaccharide. 3 Biotech 2019; 9:132. [PMID: 30863711 DOI: 10.1007/s13205-019-1652-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Accepted: 02/25/2019] [Indexed: 12/18/2022] Open
Abstract
Human oral streptococci, particularly the mitis group, often dwell in the upper respiratory tracts, oral mucosa, and tooth surfaces of healthy individuals. In this work, an α-hemolytic strain, designated LQJ-218, was isolated from the human oral cavity and evaluated for its ability to produce exopolysaccharides. Phylogenetic analysis based on 16S rRNA gene sequences showed that this strain is a potentially novel species belonging to the mitis group streptococci. Whole-genome sequence-based analysis indicated that the genome sequence of Streptococcus sp. LQJ-218 was 1,935,194 bp in length, with a mol% G + C content of 40.0, and contained 1897 coding DNA sequences and 91 RNA genes. Furthermore, four biosynthetic gene clusters relevant to exopolysaccharide production were identified in the genome. Both digital DNA-DNA hybridization (yielding a value of 56.60% between strain LQJ-218 and its nearest relative S. mitis) and average nucleotide identity analysis (revealing 91.29% identity of LQJ-218 with its nearest relative S. mitis) suggested that strain LQJ-218 should be classified as a novel Streptococcus species. This potentially novel strain may possess great potential for contributing to the development of new exopolysaccharides. The present study provides valuable genetic information that may be useful in comparative genomics and biotechnological applications.
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Affiliation(s)
- Longzhan Gan
- 1Key Laboratory of Leather Chemistry and Engineering, Ministry of Education and College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, 610065 People's Republic of China
| | - Yi Zhang
- Chengdu Jinkai Biology Engineering Co., Ltd, Chengdu, 611130 People's Republic of China
| | - Rui Tang
- 3The Middle School Attached to Sichuan Normal University, Chengdu, 610066 People's Republic of China
| | - Beike Liu
- Chengdu Shude High School, Chengdu, 610031 People's Republic of China
| | - Shiting Wang
- 1Key Laboratory of Leather Chemistry and Engineering, Ministry of Education and College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, 610065 People's Republic of China
| | - Mengyao Hu
- 1Key Laboratory of Leather Chemistry and Engineering, Ministry of Education and College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, 610065 People's Republic of China
| | - Zhenjiang Li
- Chengdu Jinkai Biology Engineering Co., Ltd, Chengdu, 611130 People's Republic of China
| | - Yongqiang Tian
- 1Key Laboratory of Leather Chemistry and Engineering, Ministry of Education and College of Light Industry, Textile & Food Engineering, Sichuan University, Chengdu, 610065 People's Republic of China
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