JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
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2018
·Vol. 93
·期 11
·3135-3142
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IF 2.587
Lingqia Su,Tian Wang,Lingang Yu,Jing Wu
BACKGROUND We previously showed that extracellular production of naturally cytoplasmic proteins could be realized through co-expression with phospholipase C (PLC), which enhances cell membrane permeability through limited hydrolysis of membrane phospholipids. Leuconostoc mesenteroides sucrose phosphorylase (SP Lc ), a naturally cytoplasmic enzyme, exhibits excellent properties for synthesis of α-arbutin, but no systemic investigation of its preparation has thus far been reported. RESULTS Three PLCs were selected and expressed, without signal peptide, in Escherichia coli . More than 90% of the PLCs from Listeria monocytogenes and Bacillus cereus were present in the culture medium. When SP Lc was co-expressed with these PLCs, and the location of the PLC and SP Lc genes in the co-expression vector was optimized, the highest production was obtained when SP Lc gene was inserted upstream of the B. cereus PLC gene, as in BL21(DE3)/pETDuet -sp - bcplc . SP Lc production was then scaled up to a 3 L fermenter and fermentation conditions were optimized. When the initial medium contained 0.6 mmol L −1 ZnCl 2 and protein expression was induced at a dry cell weight of 15 g L −1 by the addition of lactose at 0.2 g L −1 h −1 at 30 °C, the extracellular SP Lc activity reached its highest level of 1445.1 U mL −1 This constituted 81.6% of total activity; the remainder of the enzyme (18.4%) remained inside the cells. CONCLUSION This is the first report describing extracellular expression of sucrose phosphorylase, and the highest yield ever reported was obtained. This provides the basis for industrial-scale production and application of sucrose phosphorylase. It also provides a potential method for improving the production of other proteins and fine chemicals. © 2018 Society of Chemical Industry
研究领域:
生物化学工程
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微生物学
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酶学
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生物技术
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高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Huimin Tian,Yachun Gu,Zili Lv,Liang Wang
Yoghurt fermented by Leuconostoc mesenteroides XR1 from Kefir grains was found to produce a unique silk drawing phenomenon. This property was found to be associated with the exopolysaccharides (EPS), X-EPS, produced by strain XR1. In order to better understand the mechanism that produced this phenomenon, the X-EPS was extracted, purified and characterized. The molecular weight and monosaccharide composition were determined by size exclusion chromatography coupled with multi-angle laser light scattering (SEC-MALLS) and ion chromatography (IC) analysis, respectively. The results showed that its molecular weight was 4.183 × 10 6 g/mol and its monosaccharide composition was glucose, and glucuronic acid , with the contents of 567.6148 and 0.2096 μg/mg, respectively. FT-IR and NMR analyses showed that X-EPS was an α-pyranose polysaccharide and was composed of 92.22 % α-(1 → 6) linked d -glucopyranose units and 7.77 % α-(1 → 3) branching. Furthermore, it showed a chain-like microstructure with branches in atomic force microscopy (AFM) and scanning electron microscopy (SEM) experiments. These results suggested that the unique structure of X-EPS, gave the yoghurt a strong viscosity and cohesiveness, which resulted in the silk drawing phenomenon. This work suggested that X-EPS holds the potential for food and industrial applications.
研究领域:
食品科学
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微生物学
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聚合物化学
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生物技术
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DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2019
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IF 3.571
Yao Li,Lan-hua Liu,Xiao-qin Yu,Yu-xin Zhang,Jing-wen Yang,Xue-qin Hu,Hong-bin Zhang
Bioglycosylation is an efficient strategy to improve the biological activity and physicochemical properties of natural compounds for therapeutic drug development. In this study, two caffeic acid phenethyl ester (CAPE) glucosides (G-CAPE and 2G-CAPE) were synthesized by transglycosylation with dextransucrase from Leuconostoc mesenteroides 0326 with CAPE as an acceptor and sucrose as a donor. The products were purified and the structures were characterized. The physicochemical properties, anti-inflammatory activity, and cytotoxicity of the two CAPE glucosides were measured. The water solubility of G-CAPE and 2G-CAPE is 35 and 90 times higher, respectively, than that of CAPE. Compared to CAPE, the monoglycoside product showed superior anti-inflammatory effects, and its inhibition rate of NO, IF-6, and TNF-α is 93.4%, 76.81%, and 56.58% in RAW 264.7 macrophages, respectively, at 20 μM. Also, the cytotoxicity of both products was significantly improved. These glycosylation-modified CAPEs circumvent some of the flaws in CAPE application in anti-inflammatory drugs.
研究领域:
药学化学
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生物化学
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药理学
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DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
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IF 6.056
Jiang Jikang,Li Wenxiang,Yu Shuping
To investigate the effects of inoculating Leuconostoc mesenteroides or Lactiplantibacillus planetarium on the changes in metabolites in Pleurotus eryngii Jiaosu, a fermented plant extract rich in nutrients and bioactive compounds, the physicochemical and metabolite features of the treated Jiaosu were compared to those of spontaneously-fermented Jiaosu. The physicochemical features of Jiaosu fermented with Leuconostoc mesenteroides or Lactiplantibacillus planetarium were superior to spontaneously-fermented Jiaosu. An Partial Least Squares Discrimination Analysis (PLS-DA) score plot showed a clear difference in metabolites between spontaneous fermentation group (SFG) and inoculated Lactiplantibacillus planetarium group (LPG). Metabolites were remarkably different between LPG and SFG on the first day of fermentation. The differential metabolites included sugars, acids and alcohols. This study highlights the applicability of GC-MS based metabolomics as a tool to monitor Jiaosu fermentation.
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高影响因子
FOOD RESEARCH INTERNATIONAL
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2026
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IF 8.8
Jiyang Chu,Liangmin Wei,Beibei Chu,Xingguang Chen,Feiran Xu,Baocai Xu
A model system was established for zinc protoporphyrin IX (ZnPP) formation. • The system is based on pepsin-digested myoglobin as the sole heme substrate. • Acidification and proteolysis synergistically release heme from myoglobin. • Intracellular enzymes convert released heme into ZnPP and protoporphyrin IX (PPIX). • A reducing microenvironment protects porphyrins and sustains ZnPP formation. Zinc protoporphyrin IX (ZnPP) is a natural red pigment formed in fermented meat products, in which lactic acid bacteria are thought to play a key role; however, the mechanism remains unclear. This study aimed to investigate ZnPP formation by Leuconostoc mesenteroides subsp. mesenteroides (LM). A model system based on pepsin-digested myoglobin was established, and the conversion process was characterized by fluorescence spectroscopy, scanning electron microscopy, Fourier transform infrared spectroscopy, and biochemical analyses. After optimizing the key parameters, the LM strain increased ZnPP production by 89.08% compared with the uninoculated control under the optimal conditions of 60 min pepsin digestion and 200 μM Zn 2+ . During fermentation, the strain acidified the system from pH 6.5 to 4.7–5.0 and secreted extracellular proteases, which together disrupted the myoglobin aggregates and promoted heme release. The mobilized heme was then converted into ZnPP and protoporphyrin IX (PPIX) through intracellular enzymatic activity, accompanied by an increase in non-heme iron and a decrease in free Zn 2+ . Additionally, the LM strain enhanced the total antioxidant capacity and reduced protein carbonyl content, indicating the formation of a reducing microenvironment that may protect porphyrin intermediates and enzyme activities. Collectively, these findings provide physiological and biochemical evidence for the key steps involved in ZnPP formation by LM and support a multi-step cooperative model for the conversion of myoglobin heme into ZnPP. Download: Download high-res image (248KB) Download: Download full-size image
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高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
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2024
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IF 5
Weichao Liu,Lixuan Chang,Yunpeng Xu,Tingting Shan,Guangqing Mu,Fang Qian
Spicy cabbage is a popular fermented vegetable food. The study aimed to determine the physicochemical properties, volatile flavor components, sensory evaluation, and microbial diversity of spicy cabbage prepared using different methods. Three methods were used: single-bacteria fermentation with Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23, mixed fermentation (LMP) using both strains, and natural fermentation as the blank control (CON). The LMP group has the best quality of spicy cabbage and the highest sensory score. Esters and alkenes were the main volatile flavor components of the spicy cabbage by GC–MS. The fermentation time of LMP group was shorter, and the nitrite degradation rate was >60 %, which was significantly higher than that of other groups ( p < 0.05). From the perspective of microbial diversity, the dominant bacteria genera in each group were Lactobacillus , Pantoea , Enterococcus and Pseudomonas . However, mixed fermentation decreased the abundance of pathogenic bacteria, of which the abundance of Serratia was <0.1 %. In conclusion, mixed fermentation can significantly improve the quality of spicy cabbage and shorten the fermentation time. These findings laid the theoretical foundation for the industrial production of high-quality spicy cabbage.
研究领域:
食品科学
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微生物学
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农学
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高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
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2023
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IF 3.3
Jie Xiong,Ya-ying Wang,Muhammad Yousaf,Dong-mei Liu
Summary The fermented vegetable is a long-history food, and the addition of probiotics in recent years has pushed it in a novel direction. This study explored the impact of a Direct-vat set starter (DVS), comprising Lactiplantibacillus plantarum MC14 and Leuconostoc mesenteroides , on pickled radish (PR). The addition of DVS triggered a rapid reduction in pH and titratable acidity, leading to lowered nitrite levels and increased viable count. Textural analysis showed that DVS increased the springiness and chewiness of PR by about 55.07% and 25.73%, respectively. Organic acid analysis unveiled eight compounds. The addition of probiotics did not significantly affect the antioxidant properties but was able to significantly enhance the XO inhibitory activity of PR. DVS decreased undesirable flavor compounds such as isothiocyanates and sulfides, while elevating esters, aldehydes, and acids. Our results suggested that DVS is a promising starter culture that can enhance the texture and flavor of fermented vegetables.
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高影响因子
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