Article
Environmental Sciences
Manisha Sharma, Rajender S. Sangwan, Bhupender S. Khatkar, Sudhir P. Singh
Summary: In this study, sucrose in sweet sorghum stalk juice was converted into oligosaccharides using microbial and enzymatic methods, with a yield of 10-14 g L-1. The modified sweet sorghum juice enriched with oligosaccharides exhibited noteworthy growth profile for probiotic bacteria, without altering antioxidative properties or sensory properties. The oligosaccharides in the juice also showed tolerance to heat exposure, making them feasible for food processing applications.
WASTE AND BIOMASS VALORIZATION
(2021)
Article
Biotechnology & Applied Microbiology
Yedam Moon, Hayeong Kim, Choon Gil Kang, Chanho Park, Seung Wook Kim, Doman Kim
Summary: Fisetin is a flavonol with antioxidant, anti-inflammatory, and anti-cancer effects, but its low water solubility and bioavailability limit its pharmaceutical applications. By synthesizing fisetin-4'-O-alpha-D-glucopyranoside, its water solubility can be improved. Although FST-G1 has lower antioxidant activity, it exhibits similar effects to fisetin in inhibiting nitric oxide and lipid accumulation.
ENZYME AND MICROBIAL TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Anshul Sharma, Neha Sharma, Deepshikha Gupta, Hae-Jeung Lee, Young-Seo Park
Summary: Leuconostoc strains have great biotechnological potential due to their genomic features. In this study, the genomic diversity of four Leuconostoc strains was analyzed, revealing the sharing and differences of genes among the strains. The study also provided insights into the distribution of carbohydrate-active enzyme genes and genes with unknown functions, as well as the oligosaccharide utilization and folate biosynthesis pathways in Leuconostoc strains.
COMPUTATIONAL AND STRUCTURAL BIOTECHNOLOGY JOURNAL
(2022)
Article
Biochemistry & Molecular Biology
Karan Wangpaiboon, Thassanai Sitthiyotha, Surasak Chunsrivirot, Thanapon Charoenwongpaiboon, Rath Pichyangkura
Summary: This study investigated the role of the primary acceptor subsite W675 in alternansucrase using mutagenesis, showing that substitution of W675 affects the type and length of polysaccharides synthesized by the enzyme.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Wei Rao, Ziying Fang, Zhaomin Chen, Jianfeng Wu, Xiang Fang
Summary: The antibacterial mechanism of metabolites of Leuconostoc mesenteroides SCB2557 against Serratia liquefaciens was investigated, and it was found that MLm SCB2557 could effectively inhibit the growth and biofilm formation of S. liquefaciens by disrupting the cell wall and cell membrane integrity.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Luz Cristina Vallejo-Garcia, Maria del Carmen Sanchez-Olmos, Rosa Maria Gutierrez-Rios, Agustin Lopez Munguia
Summary: Leuconostoc mesenteroides strains produce polysaccharides in fermented foods, which act as protective barriers. However, the regulation of gene expression in these strains is poorly understood.
Article
Chemistry, Applied
Giulia Bisson, Clara Comuzzi, Elisa Giordani, Denise Poletti, Marta Boaro, Marilena Marino
Summary: This study characterized the chemical and biological properties of an exopolysaccharide EPS_B3 produced by Leuconostoc mesenteroides strain isolated from an Italian cheese. The EPS_B3 displayed antimicrobial, antibiofilm, bifidogenic, antioxidant, and DNA-protective activities. It showed potential applications in functional foods, especially for its antimicrobial activity and ability to improve the viability of bifidobacteria in probiotic foods. Further research is needed to assess its ability to reach the gastrointestinal tract intact.
CARBOHYDRATE POLYMERS
(2023)
Article
Food Science & Technology
Shaohua Xing, Xiru Zhang, Hui Guan, Huamin Li, Wenli Liu
Summary: The purpose of this study was to develop a growth predictive model for Leuconostoc in different salinities of Chinese cabbage juices for kimchi fermentation. The growth of Leuconostoc mesenteroides in Chinese cabbage juices at different salinities was investigated and several models were developed to fit the growth data. The results showed that the models could accurately predict the changes of Leuconostoc mesenteroides with different salinities during kimchi fermentation.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Liang Wang, Yachun Gu, Xiaoyan Zheng, Yi Zhang, Kaiwen Deng, Tao Wu, Hong Cheng
Summary: Studies have found that XR1-EPS can increase the viscosity and elasticity of fermented milk, maintain the water-holding ability of fermented milk, and provide a positive thixotropic fluid.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Thi Thanh Hanh Nguyen, Dong-Gu Lee, Md Aminul Islam Apu, Jong-Hyun Jung, Min-Kyu Kim, Sangyong Lim, Byoungsang Chung, Kunal Pal, Doman Kim
Summary: Non-digestible isomaltooligosaccharides (NDIMOS) are functional ingredients in food and beverages that provide health benefits through the metabolism of gastrointestinal microorganisms. This study synthesized NDIMOS using enzymes from Leuconostoc mesenteroides and confirmed their digestibility and ability to inhibit the formation of insoluble glucans. NDIMOS also promoted the growth of Bifidobacterium strains and inhibited the growth of Salmonella enterica serovar typhimurium, suggesting their potential use in food, beverages, and pharmaceuticals.
ENZYME AND MICROBIAL TECHNOLOGY
(2022)
Article
Food Science & Technology
Kan Gao, Lie Chen, Cailing Chen, Zuoguo Chen, Qiwen Zhang, Qiuling Fan, Yanjun Li, Su Chen
Summary: Food allergy is a significant public health and food safety issue caused by an amplified immune reaction to food antigens. Probiotics, such as Lactobacillus and Bifidobacterium, have been suggested as a potential strategy for alleviating allergic diseases. This study found that Leuconostoc mesenteroides strain WHH1141 improved food allergy symptoms and normalized immune responses in a mouse model. WHH1141 also restored gut microbiome composition and short-chain fatty acid levels, suggesting its potential as a therapeutic intervention for food allergy.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Flavia Casciano, Hannah Mayr, Lorenzo Nissen, Andreas Putti, Federica Zoli, Andrea Gianotti, Lorenza Conterno
Summary: This study compared different fermentation methods of beetroot and evaluated the microbial, physicochemical, structural, and volatilome features. The results showed successful lactic acid fermentation, with distinct metabolic profiles of the different fermentations. The sample fermented with the mixture had the most complex and diversified volatilome.
Article
Microbiology
Gloria Spampinato, Francesco Candeliere, Alberto Amaretti, Fabio Licciardello, Maddalena Rossi, Stefano Raimondi
Summary: Sliced cooked ham packaged in a modified atmosphere is prone to microbial contamination, which can affect its sensorial properties and safety. In this study, the microbial load and chemical-physical features of cooked ham were monitored during the secondary shelf life. Lactic acid bacteria played a protective role in preventing contamination by other bacteria, and the production and packaging stages were crucial in managing the safety risk associated with the product.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Gastroenterology & Hepatology
Chiaki Matsuzaki, Yukari Nakashima, Ikuto Endo, Yusuke Tomabechi, Yasuki Higashimura, Saki Itonori, Koji Hosomi, Jun Kunisawa, Kenji Yamamoto, Keiko Hisa
Summary: Leuconostoc mesenteroides strain NTM048 produces an exopolysaccharide with adjuvanticity for mucosal vaccination, and the key polymer structure for adjuvanticity was determined to be Gtf2-S-glucan. Gtf2-S-glucan, produced in the supernatant by Gtf2, showed a higher ability to stimulate IgA production and induced higher antigen-specific antibodies in the airway mucosa and plasma compared to native NTM048 EPS. These findings suggest a pivotal role of Gtf2-S-glucan in the adjuvanticity of NTM048 EPS.
Article
Microbiology
Jun Chen, Haoxin Lv, Zhixia Zhang, Hua Zhang, Bei Zhang, Xing Wang, Yuan Liu, Miao Zhang, Huili Pang, Guangyong Qin, Lei Wang, Zhongfang Tan
Summary: In this study, 45 Leuconostoc mesenteroides strains isolated from different plants and dairy products in Qinghai-Tibet Plateau were analyzed using MLST with eight housekeeping genes. A total of 25 sequence types were identified, which were grouped into one clonal complexes, 3 doublets and 17 singletons. The results indicated a weak relationship between the strains from the Qinghai-Tibet Plateau and the isolated region, but a close relationship between the genotypes of the strains and the type of isolated sample.
FRONTIERS IN MICROBIOLOGY
(2021)