Effects of polysaccharide isolated from Streptococcus thermophilus CRL1190 on human gastric epithelial cells

Marcial, Guillermo; Messing, Jutta; Menchicchi, Bianca; Goycoolea, Francisco M.; Faller, Gerhard; Graciela, Font de Valdez; Hensel, Andreas

doi:10.1016/j.ijbiomac.2013.08.011

Cited by 26 publications

(28 citation statements)

References 39 publications

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“…EPSs act as in situ-produced natural biothickeners that can improve the viscosity, texture and mouthfeel of the dairy products, and prevent syneresis in yogurt [60,61,62]. EPSs from S. thermophilus benefit the health of host animals, and enhance the immune responses of host animals [63,64,65,66]. It is speculated that immunoregulatory effects of EPSs are related to their chemical composition.…”

Section: Technological and Functional Properties Of S Thermophilusmentioning

confidence: 99%

New Insights into Various Production Characteristics of Streptococcus thermophilus Strains

Cui

et al. 2016

IJMS

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Streptococcus thermophilus is one of the most valuable homo-fermentative lactic acid bacteria, which, for a long time, has been widely used as a starter for the production of fermented dairy products. The key production characteristics of S. thermophilus, for example the production of extracellular polysaccharide, proteolytic enzymes and flavor substances as well as acidifying capacity etc., have an important effect on the quality of dairy products. The acidification capacity of the strains determines the manufacturing time and quality of dairy products. It depends on the sugar utilization ability of strains. The production of extracellular polysaccharide is beneficial for improving the texture of dairy products. Flavor substances increase the acceptability of dairy products. The proteolytic activity of the strain influences not only the absorption of the nitrogen source, but also the formation of flavor substances. Different strains have obvious differences in production characteristics via long-time evolution and adaptation to environment. Gaining new strains with novel and desirable characteristics is an important long-term goal for researchers and the fermenting industry. The understanding of the potential molecular mechanisms behind important characteristics of different strains will promote the screening and breeding of excellent strains. In this paper, key technological and functional properties of different S. thermophilus strains are discussed, including sugar metabolism, proteolytic system and amino acid metabolism, and polysaccharide and flavor substance biosynthesis. At the same time, diversity of genomes and plasmids of S. thermophilus are presented. Advances in research on key production characteristics and molecular levels of S. thermophilus will increase understanding of molecular mechanisms of different strains with different important characteristics, and improve the industrialization control level for fermented foods.

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Section: Technological and Functional Properties Of S Thermophilusmentioning

confidence: 99%

New Insights into Various Production Characteristics of Streptococcus thermophilus Strains

Cui

et al. 2016

IJMS

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“…21 . Xanthan (Xa; Mw ~625.9 kDa) and mesquite gum (MQ; Mw ~ 350 kDa) were samples prepared for earlier investigations.…”

Section: Preparation Of Mucin and Polysaccharide Solutionsmentioning

confidence: 99%

“…21 The analysis of its mucoadhesive capacity by microviscosimetry contradicted immunofluorescence data in which FITC-labeled EPS1190 was applied to sections of human gastric mucosa, reflecting differences between the soluble fraction of porcine gastric mucin used in vitro and the native mucosal surface. 21 However, the absence of uronic acid in EPS1190 as determined by monosaccharide composition analysis 21 and confirmed by the neutral e, suggests that (like dextran) it is not an ideal mucoadhesive candidate.…”

Section: Polysaccharide Charge Is a Fundamental Component Of Interactmentioning

confidence: 99%

Biophysical Analysis of the Molecular Interactions between Polysaccharides and Mucin

et al. 2015

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Mucoadhesive materials adhere persistently to mucosal surfaces. A mucoadhesive delivery system could therefore facilitate the controlled release of drugs and optimize their bioavailability in mucosal tissues. Polysaccharides are the most versatile class of natural polymers for transmucosal drug delivery. We used microviscosimetry to explore the mucoadhesion of a library of polysaccharide families with diverse structural characteristics as a first step towards the rational design of mucoadhesive polysaccharide-based nanoformulations. Here we show that the magnitude of deviation between the viscosity of mixed polysaccharide-mucin solutions and the corresponding individual stock solutions can indicate underlying molecular interactions. We found that nonlinear monotonic curves predicted a correlation between the magnitude of interaction and the ability of polysaccharide coils to contract in the presence of salt (i.e. chain flexibility). Charge-neutral polysaccharides such as dextran and Streptococcus thermophilus exopolysaccharide did not interact with mucin. Synchrotron small-angle X-ray scattering (SAXS) data supported the previously described structural features of mucin. Furthermore, high-q scattering data (i.e. sensitive to smaller scales) revealed that when mucin is in dilute solution (presumably in an extended conformation) in the presence of low-Mw alginate, its structure resembles that observed at higher concentrations in the absence of alginate. This effect was less pronounced in the case of high-Mw alginate but the latter influenced the bulk properties of mucin-alginate mixtures (e.g. hydrodynamic radius and relative viscosity) more prominently than its low-Mw counterpart.

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“…The galactokinase encoded by galK is a key enzyme of the Leloir pathway and it has been shown that strains producing enzymes of the Leloir pathway at high levels can synthesize more EPS than the parental strain (Levander et al, 2002;Svensson et al, 2005). Concerning human health, it has been shown that the EPS1190 naturally produced by S. thermophilus CRL1190 plays a role in protecting the gastrointestinal system by stimulating epithelial cells regeneration and immunological defence mechanisms (Marcial et al, 2013). Thus, construction of S. thermophilus strains producing various types of EPS could be used in novel functional foods, for example as an alternative natural therapy for chronic gastritis induced by acetylsalicylic acid (Rodriguez et al, 2010).…”

Section: Applications In Food Processmentioning

confidence: 99%

Streptococcus thermophilus, an emerging and promising tool for heterologous expression: Advantages and future trends

et al. 2016

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Effects of polysaccharide isolated from Streptococcus thermophilus CRL1190 on human gastric epithelial cells

Cited by 26 publications

References 39 publications

New Insights into Various Production Characteristics of Streptococcus thermophilus Strains

New Insights into Various Production Characteristics of Streptococcus thermophilus Strains

Biophysical Analysis of the Molecular Interactions between Polysaccharides and Mucin

Streptococcus thermophilus, an emerging and promising tool for heterologous expression: Advantages and future trends

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