Physico-chemical characteristics of the levan produced by streptococcus salivarius

Newbrun, Ernest; Baker, Subinur

doi:10.1016/s0008-6215(00)81506-2

Cited by 59 publications

(21 citation statements)

References 16 publications

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“…S. salivarius synthesized only 3 g/liter levan in the medium (40). The efficiency (mass ratio of produced levan to initial sucrose, 19.1%) and conversion yield value (mass ratio of produced levan to consumed sucrose, 37.1%) obtained in present study were much higher than those of other levan-producing strains.…”

Section: Discussioncontrasting

confidence: 59%

Levan-Producing Leuconostoc citreum Strain BD1707 and Its Growth in Tomato Juice Supplemented with Sucrose

Han

Gao

et al. 2016

Appl Environ Microbiol

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A levan-producing strain, BD1707, was isolated from Tibetan kefir and identified as Leuconostoc citreum. The effects of carbon sources on the growth of L. citreum BD1707 and levan production in tomato juice were measured. The changes in pH, viable cell count, sugar content, and levan yield in the cultured tomato juice supplemented with 15% (wt/vol) sucrose were also assayed. L. citreum BD1707 could synthesize more than 28 g/liter of levan in the tomato juice-sucrose medium when cultured at 30°C for 96 h. Based on the monosaccharide composition, molecular mass distribution, Fourier transform infrared (FTIR) spectra, and nuclear magnetic resonance (NMR) spectra, the levan synthesized by L. citreum BD1707 was composed of a linear backbone consisting of consecutive ␤-(2¡6) linked D-fructofuranosyl units, with an estimated average molecular mass of 4.3 ؋ 10 6 Da.

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Section: Discussioncontrasting

confidence: 59%

Levan-Producing Leuconostoc citreum Strain BD1707 and Its Growth in Tomato Juice Supplemented with Sucrose

Han

Gao

et al. 2016

Appl Environ Microbiol

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“…Côté and Robyt isolated an ␣-glucan polymer from L. mesenteroides NRRL B-1355 composed of alternating ␣- (136) and ␣-(133) glucosidic linkages. To distinguish between the dextran [95% ␣- (136)] also synthesized by this strain, they named this polymer alternan and the corresponding GS enzyme alternansucrase (32).…”

Section: Reactions Catalyzed and Glucan Product Synthesismentioning

confidence: 99%

“…To distinguish between the dextran [95% ␣- (136)] also synthesized by this strain, they named this polymer alternan and the corresponding GS enzyme alternansucrase (32).…”

Section: Reactions Catalyzed and Glucan Product Synthesismentioning

confidence: 99%

“…Finally, an ␣-glucan containing, besides large numbers of ␣- (136) linkages, a substantial number of ␣-(132) linkages is produced by two different L. mesenteroides strains: NRRL B-1299 and a mutant strain (R510) of NRRL B-1355 (17,184).…”

Section: Reactions Catalyzed and Glucan Product Synthesismentioning

confidence: 99%

“…In general, FS enzymes of LAB origin are larger than their non-LAB counterparts. The levansucrase of S. salivarius ATCC 13419 is a particularly large enzyme with a molecular mass of 140 kDa (136). Most of the research has been performed on levansucrases, in particular on enzymes from Bacillus spp.…”

Section: Fructansucrasesmentioning

confidence: 99%

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Structure-Function Relationships of Glucansucrase and Fructansucrase Enzymes from Lactic Acid Bacteria

Hijum

Kralj

Ozimek

et al. 2006

Microbiol Mol Biol Rev

392

315

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SUMMARY Lactic acid bacteria (LAB) employ sucrase-type enzymes to convert sucrose into homopolysaccharides consisting of either glucosyl units (glucans) or fructosyl units (fructans). The enzymes involved are labeled glucansucrases (GS) and fructansucrases (FS), respectively. The available molecular, biochemical, and structural information on sucrase genes and enzymes from various LAB and their fructan and α-glucan products is reviewed. The GS and FS enzymes are both glycoside hydrolase enzymes that act on the same substrate (sucrose) and catalyze (retaining) transglycosylation reactions that result in polysaccharide formation, but they possess completely different protein structures. GS enzymes (family GH70) are large multidomain proteins that occur exclusively in LAB. Their catalytic domain displays clear secondary-structure similarity with α-amylase enzymes (family GH13), with a predicted permuted (β/α)8 barrel structure for which detailed structural and mechanistic information is available. Emphasis now is on identification of residues and regions important for GS enzyme activity and product specificity (synthesis of α-glucans differing in glycosidic linkage type, degree and type of branching, glucan molecular mass, and solubility). FS enzymes (family GH68) occur in both gram-negative and gram-positive bacteria and synthesize β-fructan polymers with either β-(2→6) (inulin) or β-(2→1) (levan) glycosidic bonds. Recently, the first high-resolution three-dimensional structures have become available for FS (levansucrase) proteins, revealing a rare five-bladed β-propeller structure with a deep, negatively charged central pocket. Although these structures have provided detailed mechanistic insights, the structural features in FS enzymes dictating the synthesis of either β-(2→6) or β-(2→1) linkages, degree and type of branching, and fructan molecular mass remain to be identified.

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Levans. II. Light‐scattering and sedimentation data of Streptococcus salivarius levan in water

Stivala¹,

Bahary²,

Long³

et al. 1975

Biopolymers

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SynopsisThe molecular weights and radii of gyration of Streptococcus salivarius levan fractions were obtained from light-scattering measurements iii water. Sedimentation coefficients and partial specific volumes of the fractions were also obtained. Double logarithmic plots of [q] versus and SO versus li?, yielded slopes having values of 0.17 and 0.62, respectively. The data and various calculated parameters show that levan from Streptococcus salivarius is highly branched and behaves hydrodynamically as a compact particle of spherical symmetry.

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Physico-chemical characteristics of the levan produced by streptococcus salivarius

Cited by 59 publications

References 16 publications

Levan-Producing Leuconostoc citreum Strain BD1707 and Its Growth in Tomato Juice Supplemented with Sucrose

Levan-Producing Leuconostoc citreum Strain BD1707 and Its Growth in Tomato Juice Supplemented with Sucrose

Structure-Function Relationships of Glucansucrase and Fructansucrase Enzymes from Lactic Acid Bacteria

Levans. II. Light‐scattering and sedimentation data of Streptococcus salivarius levan in water

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