Structural elucidation and interfacial properties of a levan isolated from Bacillus mojavensis

Haddar, Anissa; Hamed, Mariem; Bouallegue, Amir; Bastos, Rita; Coelho, Elisabete; Coimbra, Manuel A.

doi:10.1016/j.foodchem.2020.128456

Cited by 38 publications

(17 citation statements)

References 44 publications

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“…As described in our previous work, levan was microbially produced by Bacillus mojavensis and puri ed by ethanol precipitation fractionation [34]. Glycosidic linkage analysis revealed that levan is composed predominantly of d-fructose residues linked by (β2→6) glycosidic bonds with 9% of branching (β2→1)-Fru residues.…”

Section: Isolation and Puri Cation Of Levanmentioning

confidence: 90%

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Rheological and Thermal Properties of Levan from Bacillus mojavensis

et al. 2021

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Media composition and culture conditions for levan production by Bacillus mojavensis were optimized using Plackett-Burman and Box-Behnken designs. The decomposition of levan revealed an optimal temperature of 228°C, an endothermic peak at 216.58°C and a melting enthalpy of 49.28 J/g. The rheological parameters of the aqueous solutions from BM-levan were determined according to temperature and concentration. The solutions were Newtonian at low concentrations and shear thinning occurred at higher concentrations. Moreover, higher temperature increased pseudoplastic behavior. BMlevan dispersions at 8% and 10% w/v accentuated the gel-like behavior and the viscosity of the levan dispersion; while the visual aspect turned similar to milk. Results showed that BM-levan exhibited no hemolytic activity towards human erythrocytes. These results plead in favor of the suitability of BM-levan as an additive for the processing of several functional foods.

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Section: Isolation and Puri Cation Of Levanmentioning

confidence: 90%

“…Et50, Et75, and EtSn fractions were dissolved in water, concentrated, dialysed (cut-off 12-14 kDa), and freeze-dried. Fraction Et50 was used for this study as described by Haddar et al [34].…”

Section: Levan Extraction and Puri Cationmentioning

confidence: 99%

Rheological and Thermal Properties of Levan from Bacillus mojavensis

et al. 2021

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“…The bacteria genera that produce levan include Bacillus, Erwinia, Pseudomonas, and Zymomonas [156,[158][159][160][161][162][163][164]. Microbial levan is made from a sucrose-based substrate by the action of one of the microorganism's secreted enzyme, levansucrase (EC2.4.1.10) [165].…”

Section: Levanmentioning

confidence: 99%

Biomedical Applications of Bacterial Exopolysaccharides: A Review

et al. 2021

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Bacterial exopolysaccharides (EPSs) are an essential group of compounds secreted by bacteria. These versatile EPSs are utilized individually or in combination with different materials for a broad range of biomedical field functions. The various applications can be explained by the vast number of derivatives with useful properties that can be controlled. This review offers insight on the current research trend of nine commonly used EPSs, their biosynthesis pathways, their characteristics, and the biomedical applications of these relevant bioproducts.

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“…The part microstructure of the levan in this study was similar to the microstructure of glucan produced by Leuconostoc pseudomesenteroides XG5, which had a smooth and glittering surface and high branched structure (Zhou et al 2018), but there were a little differences between levan from Bacillus mojavensis and Brenneria sp. EniD312 exhibited uniform porous network (Haddar et al 2021;Xu et al 2018).…”

Section: Sem Analysismentioning

confidence: 99%

“…In the food industry, levan is used as a stabilizer, encapsulating agent, water-holding agent, surface-nishing agent, thickener, emulsi er, avor carrier, and prebiotic sweetener (Jang et al 2001). In addition, levan can also increase the shelf life of food and be used as a fat substitute (Haddar et al 2021). In the eld of pharmaceuticals, levan have anti-hyperglycemia, anti-diabetes, anti-oxidation, antivirus (Esawy et al 2011), cholesterol-lowering (Yamamoto et al 1999), anti-tumor (Srikanth et al 2015a) and immunomodulatory bioactivities.…”

Section: Introductionmentioning

confidence: 99%

Biosynthesis and Structural Characterization of Levan by a Recombinant Levansucrase From Bacillus Subtilis ZW019

Wang

Zhao

et al. 2021

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ObjectivesThe yield of levan extracted from microbial fermentation broth is low, so in vitro catalytic synthesis of levan by levansucrase is expected to be one of the industrial production approaches of levan. ResultsA recombinant plasmid Pet-28A-AcmA-Z constructed in the previous study was used to produce levansucrase. The recombinant levansucrase could be easily purified in one step and the purified enzyme had a single band clearly visible in SDS-PAGE. The conditions for enzymatic reactions was optimal at pH 5.2 and 40 ℃, and the activity of enzymes was stimulated by K+ and Ca2+. The yield of levan biosynthesis from 10% (w/v) sucrose with 6.45 U/g sucrose of levansucrase was 30.6 g/L. The molecular weight of the levan was about 1.56×106 Da, as measured by GPC. HPIC analysis showed that the monosaccharide composition of the levan was fructose and glucose. The results of FTIR and NMR analysis indicated that the polymer produced by the recombinant levansucrase was β-(2, 6) levan.ConclusionsThe results of this study provide a basis for large-scale production of levan by enzymatic method.

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Structural elucidation and interfacial properties of a levan isolated from Bacillus mojavensis

Cited by 38 publications

References 44 publications

Rheological and Thermal Properties of Levan from Bacillus mojavensis

Rheological and Thermal Properties of Levan from Bacillus mojavensis

Biomedical Applications of Bacterial Exopolysaccharides: A Review

Biosynthesis and Structural Characterization of Levan by a Recombinant Levansucrase From Bacillus Subtilis ZW019

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