Identification of Lactic Acid Bacteria (LAB) from pre-fermented liquids of selected cereals and legumes and characterization of their exopolysaccharides (EPS)

Yalmanci, Dilara; İspirli, Hümeyra; Dertli, Enes

doi:10.1016/j.fbio.2022.102014

Cited by 17 publications

(12 citation statements)

References 52 publications

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“…The structures deduced for these polymers are depicted in Fig. 5 C and coincide with those previously described (Besrour-Aouam et al 2021 ; Yalmanci et al 2022 ; Zarour et al 2017 ) except the variety of branched chains in the dextrans of some strains: (1,3) in Lc. mesenteroides B12 and A4X, and different proportions of (1,2), (1,3) and (1,4) in L. mali BR201 and L. FR123 as well as in Lc.…”

Section: Discussionsupporting

confidence: 86%

Leuconostoc mesenteroides and Liquorilactobacillus mali strains, isolated from Algerian food products, are producers of the postbiotic compounds dextran, oligosaccharides and mannitol

Zarour,

Zeid,

Mohedano

et al. 2024

World J Microbiol Biotechnol

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Six lactic acid bacteria (LAB) isolated from Algerian sheep’s milk, traditional butter, date palm sap and barley, which produce dextran, mannitol, oligosaccharides and vitamin B2 have been characterized. They were identified as Leuconostoc mesenteroides (A4X, Z36P, B12 and O9) and Liquorilactobacillus mali (BR201 and FR123). Their exopolysaccharides synthesized from sucrose by dextransucrase (Dsr) were characterized as dextrans with (1,6)-d-glucopyranose units in the main backbone and branched at positions O-4, O-2 and/or O-3, with d-glucopyranose units in the side chain. A4X was the best dextran producer (4.5 g/L), while the other strains synthesized 2.1–2.7 g/L. Zymograms revealed that L. mali strains have a single Dsr with a molecular weight (Mw) of ~ 145 kDa, while the Lc. mesenteroides possess one or two enzymes with 170–211 kDa Mw. As far as we know, this is the first detection of L. mali Dsr. Analysis of metabolic fluxes from sucrose revealed that the six LAB produced mannitol (~ 12 g/L). The co-addition of maltose–sucrose resulted in the production of panose (up to 37.53 mM), an oligosaccharide known for its prebiotic effect. A4X, Z36P and B12 showed dextranase hydrolytic enzymatic activity and were able to produce another trisaccharide, maltotriose, which is the first instance of a dextranase activity encoded by Lc. mesenteroides strains. Furthermore, B12 and O9 grew in the absence of riboflavin (vitamin B2) and synthesized this vitamin, in a defined medium at the level of ~ 220 μg/L. Therefore, these LAB, especially Lc. mesenteroides B12, are good candidates for the development of new fermented food biofortified with functional compounds.

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Section: Discussionsupporting

confidence: 86%

Leuconostoc mesenteroides and Liquorilactobacillus mali strains, isolated from Algerian food products, are producers of the postbiotic compounds dextran, oligosaccharides and mannitol

Zarour,

Zeid,

Mohedano

et al. 2024

World J Microbiol Biotechnol

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“…After 48 h of fermentation (Figure f), many fine heterogeneous peaks can be observed on the carbon spectrum. The signal of the heterogeneous peaks is very similar to the signal attribution of glucose, and the stronger signal of end-group glucose would imply that the levan polysaccharide chain was being gradually degraded and the chain length became shorter or even disappeared. These results indicated that levan was digested in the large intestine and was spoiled and utilized by intestinal microorganisms.…”

Section: Resultsmentioning

confidence: 80%

Simulated Digestion and Fecal Fermentation Behaviors of Levan and Its Impacts on the Gut Microbiota

Xu¹,

Pan²,

Wang

et al. 2023

J. Agric. Food Chem.

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Levan is a microbial fructan widely explored in various fields owing to its excellent physical and biochemical properties. However, little is known about its digestion and fermentation characteristics in vitro. This study evaluated the potential prebiotic properties of levan obtained by enzymatic synthesis. Scanning electron microscopy, Fourier transform infrared spectroscopy, and nuclear magnetic resonance spectroscopy showed that the primary structures of levan remained stable after saliva–gastrointestinal digestion. The microtopography, molecular weight, and functional group of levan were seriously damaged during fecal fermentation. Moreover, the total short-chain fatty acid levels increased significantly, especially for propionic acid, butyric acid, and valeric acid. The 16S rDNA sequencing showed that levan mainly increased the abundance of Firmicutes; in genus levels, certain beneficial bacteria such as Megasphaera and Megamonas genera were remarkably promoted, and the proliferation of harmful genera was inhibited (such as Cedecea and Klebsiella). Overall, this study provided new insights into the potential probiotic mechanism of levan.

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“…In addition, in the study of Yalmanci et al . (2022) in which they revealed the EPS structure, the peak observed at 3329.82 cm −1 disappeared. This change in EPS structure can be associated with the loss of OH groups depending on H bound with water and WPI (Kavitake et al ., 2016).…”

Section: Resultsmentioning

confidence: 94%

“…Exopolysaccharide as a pure dextran containing 9.2% (1 → 3)‐linked α‐D‐glucose units as branching points was isolated and purified as described elsewhere (Yalmanci et al ., 2022). Other ingredients used in mayonnaise formulations, namely sunflower oil, vinegar and salt were obtained from a local market in Istanbul.…”

Section: Methodsmentioning

confidence: 99%

“…In this study, a hydrocolloid was obtained with the EPS synthesised by Weissella confusa W‐16 strain, whose chemical structure was elucidated in our previous study of Yalmanci et al . (2022) with microparticle WPI by temperature application. To determine the fat‐substituting feature of this hydrocolloid structure, a 50% reduced‐fat mayonnaise model was created, and the rheological properties of the structure were compared with the hydrocolloid structure prepared with xanthan gum (XG) as the control group.…”

Section: Introductionmentioning

confidence: 99%

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The stabilisation of low‐fat mayonnaise by whey protein isolate‐microbial exopolysaccharides (Weissella confusa W‐16 strain) complex

Yalmanci

Dertli

Tekin-Çakmak

et al. 2023

Int J of Food Sci Tech

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This study aims to evaluate the fat-substituting feature of the complex of whey protein isolate (WPI) and dextran structure exopolysaccharide (EPS) synthesised by Weissella confusa JCM 1093 strains in mayonnaise samples. The flow behaviour, frequency sweep and three interval thixotropy test properties of the samples were compared with the control groups. Thermal loop test was applied to determine the emulsion stability of the samples. Oxidative stability was tested with OXITEST, and induction period values were compared. K values of the samples varied between 20.05 and 169.13 Pa.s n and the n values vary between 0.133 and 0.383. Samples showed pseudoplastic behaviour (n < 1). G' of all samples is greater than G", meaning that all samples showed a solid-like behaviour like conventional mayonnaise. The complex of 2% EPS and 5% WPI provided a solid structure and improved the physical stability of low-fat mayonnaise. The results showed that the samples had high physical stability when they experienced thermal stress at low and high temperatures. As a result, the WPI and EPS complex can be used as a fat replacer for improving the rheological properties, emulsion and oxidative stability in low-fat mayonnaise samples.

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Identification of Lactic Acid Bacteria (LAB) from pre-fermented liquids of selected cereals and legumes and characterization of their exopolysaccharides (EPS)

Cited by 17 publications

References 52 publications

Leuconostoc mesenteroides and Liquorilactobacillus mali strains, isolated from Algerian food products, are producers of the postbiotic compounds dextran, oligosaccharides and mannitol

Leuconostoc mesenteroides and Liquorilactobacillus mali strains, isolated from Algerian food products, are producers of the postbiotic compounds dextran, oligosaccharides and mannitol

Simulated Digestion and Fecal Fermentation Behaviors of Levan and Its Impacts on the Gut Microbiota

The stabilisation of low‐fat mayonnaise by whey protein isolate‐microbial exopolysaccharides (Weissella confusa W‐16 strain) complex

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