Production of fructo-oligosaccharides by levansucrase from Bacillus subtilis C4

Euzenat, Olivier; Guibert, A.; Combes, Didier

doi:10.1016/s0032-9592(96)00058-1

Cited by 61 publications

(35 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The ability of levansucrase enzymes to synthesize b(2R1)-as well as b(2R6)-linked FOSs has been reported elsewhere (Euzenat et al, 2005;Támbara et al, 1999;Korakli et al, 2003). Lb.…”

Section: Ftf Synthesis Of Inulin-and Levan-like Fossmentioning

confidence: 73%

See 1 more Smart Citation

The levansucrase and inulosucrase enzymes of Lactobacillus reuteri 121 catalyse processive and non-processive transglycosylation reactions

et al. 2006

View full text Add to dashboard Cite

Bacterial fructosyltransferase (FTF) enzymes synthesize fructan polymers from sucrose. FTFs catalyse two different reactions, depending on the nature of the acceptor, resulting in: (i) transglycosylation, when the growing fructan chain (polymerization), or mono-and oligosaccharides (oligosaccharide synthesis), are used as the acceptor substrate; (ii) hydrolysis, when water is used as the acceptor. Lactobacillus reuteri 121 levansucrase (Lev) and inulosucrase (Inu) enzymes are closely related at the amino acid sequence level (86 % similarity). Also, the eight amino acid residues known to be involved in catalysis and/or sucrose binding are completely conserved. Nevertheless, these enzymes differ markedly in their reaction and product specificities, i.e. in b(2R6)-versus b(2R1)-glycosidic-bond specificity (resulting in levan and inulin synthesis, respectively), and in the ratio of hydrolysis versus transglycosylation activities [resulting in glucose and fructooligosaccharides (FOSs)/polymer synthesis, respectively]. The authors report a detailed characterization of the transglycosylation reaction products synthesized by the Lb. reuteri 121 Lev and Inu enzymes from sucrose and related oligosaccharide substrates. Lev mainly converted sucrose into a large levan polymer (processive reaction), whereas Inu synthesized mainly a broad range of FOSs of the inulin type (non-processive reaction). Interestingly, the two FTF enzymes were also able to utilize various inulin-type FOSs (1-kestose, 1,1-nystose and 1,1,1-kestopentaose) as substrates, catalysing a disproportionation reaction; to the best of our knowledge, this has not been reported for bacterial FTF enzymes. Based on these data, a model is proposed for the organization of the sugar-binding subsites in the two Lb. reuteri 121 FTF enzymes. This model also explains the catalytic mechanism of the enzymes, and differences in their product specificities.

show abstract

“…The ability of levansucrase enzymes to synthesize b(2R1)-as well as b(2R6)-linked FOSs has been reported elsewhere (Euzenat et al, 2005;Támbara et al, 1999;Korakli et al, 2003). Lb.…”

Section: Ftf Synthesis Of Inulin-and Levan-like Fossmentioning

confidence: 73%

“…Presumably, 1-kestose cannot be further elongated by Lev, resulting in its accumulation; 6-kestose may also be synthesized but does not accumulate, i.e. it is rapidly used as acceptor substrate for levan synthesis (Euzenat et al, 2005). Besides bifructose and 1-kestose, the Lb.…”

Section: Ftf Synthesis Of Inulin-and Levan-like Fossmentioning

confidence: 99%

The levansucrase and inulosucrase enzymes of Lactobacillus reuteri 121 catalyse processive and non-processive transglycosylation reactions

et al. 2006

View full text Add to dashboard Cite

show abstract

“…Levansucrase isolated from various organisms were generally found to produce FOS. Hestrin et al (15) reported first the production of FOS by Aerobacter levanicum levansucrase, and subtilis levansucrase was also shown to produce 1-kestose (9). Structural analysis of the FOS produced by Z. mobilis levansucrase using 13 C-nuclear magnetic resonance spectroscopy revealed that 98% of the total oligosaccharides were identified as 1-kestose and 1.5% were identified as nystose (3).…”

Section: Discussionmentioning

confidence: 99%

“…It is surprising that levansucrases which catalyze ␤(236)-linked polymers are also able to catalyze ␤(231)-linked oligosaccharides. Euzenat et al (9) suggested that levansucrase produces 1-kestose but cannot transfer additional fructosyl residues onto it, leading to 1-kestose accumulation, while 6-kestose produced by levansucrase is rapidly used as acceptor for the production of levan. Since sucrose is a common part of dough formulas, and the sucrose concentration in the aqueous phase of doughs is high enough to expect kestose production, the use of kestoseproducing lactobacilli in sourdough fermentation is an important step towards development of cereal-based functional foods.…”

Section: Discussionmentioning

confidence: 99%

Exopolysaccharide and Kestose Production by Lactobacillus sanfranciscensis LTH2590

Korakli

Pavlovic

Gänzle

et al. 2003

Appl Environ Microbiol

117

View full text Add to dashboard Cite

The effect was investigated of sucrose concentration on sucrose metabolism and on the formation of exopolysaccharide (EPS) by Lactobacillus sanfranciscensis LTH2590 in pH-controlled fermentations with sucrose concentrations ranging from 20 to 160 g liter ؊1 . The EPS production increased and the relative sucrose hydrolysis activity decreased by increasing the sucrose concentration in the medium. The carbon recovery decreased from 95% at a sucrose concentration of 30 g liter ؊1 to 58% at a sucrose concentration of 160 g liter ؊1 because of the production of an unknown metabolite by L. sanfranciscensis. This metabolite was characterized as a fructo-oligosaccharide. The oligosaccharide produced by L. sanfranciscensis was purified and characterized as a trisaccharide with a glucose/fructose ratio of 1:2. The comparison of the retention time of this oligosaccharide and that of pure oligosaccharide standards using two different chromatography methods revealed that the oligosaccharide produced by L. sanfranciscensis LTH2590 is 1-kestose. Kestose production increased concomitantly with the initial sucrose concentration in the medium.Polysaccharides of plant origin have being used for a long time in the food industry as biothickeners, texture stabilizers, or gelling agents. In the last decades several microbial exopolysaccharides (EPS) have been described as alternatives for plant polysaccharides. Microbial polysaccharides have rheological properties that match the industrial demands and can be produced in large amounts and at high purities. The interest of the food industry in developing multifunctional additives that not only provide the desired improvement of the texture but also have additional nutritional properties led to extensive search for polysaccharides with prebiotic attributes. Prebiotics are nondigestible food ingredients that affect the host beneficially by selectively stimulating the growth and/or activity of specific bacteria in the colon and thus improve host health (12). Fructo-oligosaccharides (FOS), xylo-oligosaccharide, and inulin are some of the prebiotics available for human consumption (5, 24). FOS with prebiotic properties (e.g., kestose and nystose) are polymers of D-fructose joined by ␤(231) linkages and terminated with a D-glucose molecule linked to fructose by an ␣(132) bond as in sucrose (22). The degree of polymerization can vary from 2 to 35. FOS with a degree of polymerization of 3 to 5 are called neosugars (30) and can be enzymatically synthesized from sucrose by using fructosyltransferase from Aspergillus niger (16,17). Mckellar and Modler (23) showed that the maximum activity of ␤-fructosidase, responsible for the hydrolysis of inulin-type polysaccharides by bifidobacteria, was observed with neosugars.Lactic acid bacteria (LAB) are widely used for the production of numerous fermented foods and are generally recognized as safe. Several EPS-producing LAB such as Lactobacillus delbrueckii subsp. bulgaricus, Lactococcus lactis, and Streptococcus thermophilus have been isolated from ferme...

show abstract

“…The present results proved high phenotypic and genotypic variability among B. subtilis isolates, where they showed different morphological and biological properties suggesting them as new different species of B. subtilis with valuable impact in the industry. Many authors reported in the production of levansucrase from B. subtilis (Euzenat et al, 1997;Le Gorrec et al, 2002). The various sugars, initial pH, fermentation temperature, and agitation speed affected the levansucrase production by B. subtilis (Abdel-Fattah et al, 2005;Shih et al, 2005).…”

Section: Discussionmentioning

confidence: 99%