Physicochemical characterization of glucan AK7 produced by quinoa sourdough isolate Leuconostoc mesenteroides AK7

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dc.authorid0000-0002-9421-2332
dc.authorid0000-0002-2397-6984
dc.contributor.authorIspirli, Humeyra
dc.contributor.authorArslan, Seyma
dc.contributor.authorTuncer, Fatma
dc.contributor.authorKasapoglu, Muhammed Z.
dc.contributor.authorOrtakci, Fatih
dc.contributor.authorTuncil, Yunus Emre
dc.contributor.authorDertli, Enes
dc.date.accessioned2026-02-28T12:17:49Z
dc.date.available2026-02-28T12:17:49Z
dc.date.issued2025
dc.departmentBayburt Üniversitesi
dc.description.abstractThe production of exopolysaccharides (EPS) by Lactic Acid Bacteria (LAB) is technologically crucial because it has a wide range of applications in food technology, biotechnology, and health. In the present work, a new quinoa sourdough isolate of Leuconostoc mesenteroides strain AK7 was identified as a novel producer of a dextran-type EPS. The monomeric units of EPS AK7 were confirmed by HPLC analysis, while NMR spectroscopy and GC-MS linkage analysis further verified the EPS structure as a branched dextran containing mainly (1-6)-linked alpha- D-glucose units with (1-3,6)-linked alpha- D-glucose unit as branching points. An average molecular weight of 1.2 x 106 Da was detected for glucan AK7. FTIR analysis was applied to determine the functional units of dextran AK7. In terms of thermal features, TGA and DSC analysis were applied and a specific degradation temperature of 300 degrees C was found for dextran AK7. The morphology of the lyophilized EPS displayed a rough, dense, and porous structure, as observed through SEM analysis. Dextran AK7 revealed a semi-crystalline nature detected by XRD analysis. These structural and functional properties of dextran AK7 produced by Leuconostoc mesenteroides AK7 from quinoa sourdough suggest its potential usage for food industry applications.
dc.description.sponsorshipIstanbul Technical University Scientific Research Projects (BAP) [MGA-2025-46609]
dc.description.sponsorshipThis study was supported by Istanbul Technical University Scientific Research Projects (BAP) with the project number MGA-2025-46609.
dc.identifier.doi10.1016/j.ijbiomac.2025.145442
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid40550441
dc.identifier.scopus2-s2.0-105008793891
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2025.145442
dc.identifier.urihttps://hdl.handle.net/20.500.12403/5995
dc.identifier.volume319
dc.identifier.wosWOS:001522696300031
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20260218
dc.subjectLACTIC-ACID BACTERIA
dc.subjectEXOPOLYSACCHARIDE PRODUCTION
dc.subjectCITREUM
dc.titlePhysicochemical characterization of glucan AK7 produced by quinoa sourdough isolate Leuconostoc mesenteroides AK7
dc.typeArticle

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