Levansucrase and sucrose phoshorylase contribute to raffinose, stachyose, and verbascose metabolism by lactobacilli

Teixeira, Januana S.; McNeill, Victoria; Gänzle, Michael G.

doi:10.1016/j.fm.2012.03.003

Cited by 68 publications

(61 citation statements)

References 25 publications

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“…Among the tested carbohydrates, only sucrose and oligosaccharides with a terminal sucrose residue (especially raffinose) could be used as donors for the fructosyl transfer reaction, indicating that the enzyme specifically cleaves the terminal α-glucose-(1,2)-β-fructose linkage. Teixeira et al suggested that the metabolism of raffinose family oligosaccharides by lactobacilli, including raffinose, stachyose, and verbascose, involved the hydrolysis of the terminal sucrose residues by levansucrase (Teixeira et al 2012). B. amyloliquefaciens levansucrase can also use raffinose as a donor to produce levan (Tian et al 2011).…”

Section: Production Of Other Fructosylated Trisaccharides and Sucrosementioning

confidence: 99%

Recent novel applications of levansucrases

Zhang

et al. 2015

Appl Microbiol Biotechnol

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Levansucrase catalyzes three distinct reactions depending on the fructosyl acceptor molecule, including polymerization, transfructosylation, and hydrolysis. As a key biocatalyst in the synthesis of levan and levan-type fructooligosaccharides, levansucrase has been widely and intensively studied. Due to the promising physiological effects of levan and levan-type fructooligosaccharides, they exhibit great potential in food and pharmaceutical industries. Another important point that attracts much attention is the wide substrate specificity of levansucrase toward monosaccharides, disaccharides, and aromatic and alkyl alcohols, producing diverse sucrose analogues, hetero-oligosaccharides (especially lactosucrose), and interesting fructosides. The present article summarizes and discusses the recent applications of microbial levansucrase in detail.

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Section: Production Of Other Fructosylated Trisaccharides and Sucrosementioning

confidence: 99%

Recent novel applications of levansucrases

Zhang

et al. 2015

Appl Microbiol Biotechnol

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“…This suggests that pH reduction was favored by faba bean component/s, probably abundant, easily fermentable polysaccharides without affecting the fermentative capacity of the microflora. According to Teixeira et al (2012), Lb. reuteri grew rapidly in faba bean flour evidenced by fermentation and reduction in sucrose, raffinose, stachyose and verbascose thereby resulting in pH decrease after 8 h. Commercial bacterial inoculum, similar to those used in this study, reduced pH during in vitro fermentation of bean polysaccharides reflected in the acetic acid production (Campos-Vega et al, 2012).…”

Section: Total Titratable Acidity (Tta) and Phmentioning

confidence: 99%

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

Boudjou¹,

Zaïdi²,

Hosseinian³

et al. 2014

JFR

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Whole ground faba bean was investigated for its capability and efficiency to enhance bacterial survival and growth during kefir storage. Microbial analyses, pH and total titratable acidity (TTA) were measured in kefir samples, containing starter cultures with or without probiotic bacteria, (Lactobacillus acidophilus and Bifidobacterium lactis) supplemented with whole ground faba bean during 28 days cold storage at 4 ºC. Faba bean flour supplementation (4%) stimulated bifidogenic microbial growth, increased titratable acidity linearly from day 1 to 21, and reduced pH during kefir storage. Bacterial count was strongly and positively correlated with lactic acid content and inversely associated with pH. Faba bean contributed to the additive effect on viable cell counts and pH of the probiotic co-culture (Lb. acidophilus and B. lactis), but had a distinct antagonistic effect on titratable acidity of kefir. Hierarchical cluster analysis based on the microbiological, titratable acidity and pH data differentiated kefir corresponding to the presence or absence of faba bean supplementation. Faba bean flour maintain sprobioticst ability and extends kefir shelf life.

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“…This enzyme is involved in the utilization and catabolism of human undigested sugars like fructooligosaccharides (FOS), considered prebiotic compounds, thus stimulating the growth of the producing strain and promoting competition of beneficial bacteria in the human gut [67]. Very recently [68] sucrose phosphorylase has been reported as a clue enzyme in generating fructose units, building blocks for the biosynthesis of the prebiotic functional sugars (i.e. FOS).…”

Section: Reuteri Lb2 Bm Dsm 16143 2de Extracellular Proteomementioning

confidence: 99%

An integrated proteomic and physiological approach to understand the adhesion mechanism of the probiotic Lactobacillus reuteri Lb2 BM DSM 16143

Mangiapane

Lamberti

Pessione

et al. 2013

JIOMICS

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IntroductionThe adhesion ability of the probiotic Lactobacillus reuteri Lb2 BM DSM 16143 was tested to both enterocyte-like Caco-2 cells and to extracellular matrix proteins (laminin, fibronectin and collagen I and IV). The adhesiveness was lost after an alkaline treatment known to release moonlighting proteins from lactobacillar cell surface. To characterize the putative adhesive molecules, a 2-DE experiment in the pI range 4-7 was performed on the extracellular proteins. The expression of several moonlighting proteins involved in adhesion (i.e. GAPDH, EF-Tu, phosphoglycerate kinase) was demonstrated. Some of the identified adhesins were able to bind plasminogen (Plg), but did not convert it into plasmin (Plm), in absence of exogenous activators. This indicates that the moonlighting proteome of L. reuteri Lb2 BM DSM 16143 can contribute to adhesion processes.

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Levansucrase and sucrose phoshorylase contribute to raffinose, stachyose, and verbascose metabolism by lactobacilli

Cited by 68 publications

References 25 publications

Recent novel applications of levansucrases

Recent novel applications of levansucrases

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

An integrated proteomic and physiological approach to understand the adhesion mechanism of the probiotic Lactobacillus reuteri Lb2 BM DSM 16143

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