Optimization of dextran production by Weissella cibaria NITCSK4 using Response Surface Methodology-Genetic Algorithm based technology

Kanimozhi, J.; Moorthy, I. Ganesh; Sivashankar, R.; Sivasubramanian, V.

doi:10.1016/j.carbpol.2017.06.021

Cited by 33 publications

(30 citation statements)

References 24 publications

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“…mesenteroides NRRL B-23192 [ 5 ]. The enzymatic reaction used for the production of oligosaccharides is affected by the type and concentration of substrate, pH, reaction time, temperature, ratio of acceptor and donor molecules, cell mass, and various inorganic salts [ 6 , 7 , 8 ]. Among these, the most important factor that affects enzyme reactions is the ratio of acceptor to donor molecules.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Oligosaccharide Production from Leuconostoc lactis Using a Response Surface Methodology and the Immunostimulating Effects of These Oligosaccharides on Macrophage Cells

2018

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Production of oligosaccharides from Leuconostoc lactis CCK940 was optimized using a response surface methodology with a central composite design. Culture temperature and the concentrations of sucrose and maltose were used as the main factors. The predicted optimum conditions for the production of oligosaccharides were a culture temperature of 30 °C, a sucrose concentration of 9.6% (w/v), and a maltose concentration of 7.4% (w/v). Using these optimal conditions, Leuconostoc lactis CCK940 was cultured using a fermenter to produce oligosaccharides, and the resulting oligosaccharides with a degree of polymerization greater than 4 were purified by Bio-gel P2 gel permeation column chromatography and then lyophilized. When macrophages were treated with the purified oligosaccharides at concentrations of 0.1–10 mg/mL, no cytotoxicity towards the macrophages was observed. However, nitric oxide production levels were similar to those following treatment with 1 μg/mL lipopolysaccharide. The mRNA expression levels of tumor necrosis factor-α, interleukin-1β, interleukin-6, and inducible nitric oxide synthase were all also increased in a dose-dependent manner following treatment with the oligosaccharides. These data suggest that oligosaccharides produced by Leuconostoc lactis CCK940 could be used as an immune enhancer of macrophages.

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Section: Introductionmentioning

confidence: 99%

Optimization of Oligosaccharide Production from Leuconostoc lactis Using a Response Surface Methodology and the Immunostimulating Effects of These Oligosaccharides on Macrophage Cells

2018

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“…As per their report, reaction temperature and molecular weight of dextran is inversely proportional [1]. In microbial fermentation, the yield of dextran by Weissella cibaria was considerably less at higher temperature (35ºC) as compared to the dextran production at 26ºC [9]. The strain NITCSK4 produced high molecular weight dextran (highly viscous and linear dextran) at a lower temperature (26°C).Similarly, the effect of reaction temperature on the rheological properties of native dextran has been reviewed earlier and they found that the dextran branching was not as much at lower temperatures [16].…”

Section: Effect Of Dextransucrase Concentration On Lmwd Yieldmentioning

confidence: 78%

“…The experiments were conducted at different sucrose concentrations (3 -18% w/v), DSWc4 concentrations (2.5-7.5 IU/ml) and temperatures (25-45°C). The influence of sucrose, temperature, and dextransucrase on the yield of dextran by Weissella cibaria NITCSK4 was extensively studied [9]. Thus, the purpose of the study was put on the yield of low molecular dextran (% LMWD).…”

Section: A Taguchi Design Analysismentioning

confidence: 99%

“…Owing to the limitations and cost of downstream processes of hydrolysis of native dextran, the study focused on the conventional enzymatic conversion of sucrose into LMWD. The strain NITCSK4 (KX387868) exhibited highly viscous linear dextran (DexWc4-dextran of Weissella cibaria NITCSK4) by the catalytic conversion of dextransucrase (162 kDa) [9]. The water-soluble linear DexWc4, has a biodegradable nature, it can be deliberately used for human.…”

Section: Introductionmentioning

confidence: 99%

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Influence of Dextransucrase of Weissella Cibaria Nitcsk4 on Low Molecular Weight Dextran Yield: a Statistical Approach using Mixed Level Taguchi Design and Artificial Neural Network

2019

IJITEE

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In the present study, the influence of dextransucrase of Weissella cibaria NITCSK4 (DSWc4), sucrose concentration, and reaction temperature on the yield of low molecular weight dextran (LMWD-DexWc4) was investigated using mixed level Taguchi design and back propagation neural network (BPNN). BPNN model with three neurons in a hidden layer generated a low mean squared error (MSE). The determination coefficients (R2 -value) for ANN and Taguchi models were 0.991 and 0.998, respectively. Considering absolute average deviation (AAD) and MSE, Taguchi model is more adequate. Among three factors, the percentage yield of low molecular weight of dextran is invariably dependent on the sucrose concentration. The study suggested that a low sucrose concentration (3% w/v), DSWc4 (0.25 IU/ml) and slightly high temperature (35°C) ultimately favored the production of LMWD-DexWc4 (91.639%). LMW-DexWc4 produced by DSWc4 at optimized conditions was analyzed. The weight average molecular weight of LMW-DexWc4 was calculated using M-H expression, found to be 85775 (≈90 kDa). The relative percentage error between the number and weight average molecular weight was found to be less (4.42%). The polydispersity (PD) index of the LMW-DexWc4 was found to be 0.9576 and the value is close to 1. The PD value depicted that the molecular weight distribution of dextran was narrowly dispersed.

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“…Nondigestible polysaccharides from Weissella sp. have been used as prebiotics or for additive ingredients in food industries (Baruah et al 2017;Kanimozhi et al 2017). Some Weissella strains have been used in the preparation of functional foods.…”

Section: Introductionmentioning

confidence: 99%

Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation

2018

JABC

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The aim of this study was to enhance the antioxidant activity of salted squid by inoculation of two Weissella spp. strains (W. cibaria FB-069 and W. viridescens FB-077) isolated from traditional Korea salted squid. The safety and probiotic potential characteristics of these two strains were evaluated. The safety of these strains was analyzed based on hemolytic activity, mucin degradation, biogenic amino production, and resistance to antibiotics. These lactic acid bacteria showed probiotic potential, including resistance to gastrointestinal tract conditions, adhesion to Caco-2 cells, and aggregation. The low-salted squid fermented with Weissella strains had consistently higher antioxidant activity through changing their amino acid profiles. Therefore, W. cibaria FB-069 and W. viridescens FB-077 might be good candidates for fermentation of salted squid to develop functional food with enhanced health benefits.

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Optimization of dextran production by Weissella cibaria NITCSK4 using Response Surface Methodology-Genetic Algorithm based technology

Cited by 33 publications

References 24 publications

Optimization of Oligosaccharide Production from Leuconostoc lactis Using a Response Surface Methodology and the Immunostimulating Effects of These Oligosaccharides on Macrophage Cells

Optimization of Oligosaccharide Production from Leuconostoc lactis Using a Response Surface Methodology and the Immunostimulating Effects of These Oligosaccharides on Macrophage Cells

Influence of Dextransucrase of Weissella Cibaria Nitcsk4 on Low Molecular Weight Dextran Yield: a Statistical Approach using Mixed Level Taguchi Design and Artificial Neural Network

Isolation of Weissella strains as potent probiotics to improve antioxidant activity of salted squid by fermentation

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