Physicochemical Characterization of Dextran HE29 Produced by the Leuconostoc citreum HE29 Isolated from Traditional Fermented Pickle

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dc.authoridISPIRLI, HUMEYRA/0000-0002-7601-0374
dc.contributor.authorIspirli, Huemeyra
dc.date.accessioned2024-10-04T18:52:38Z
dc.date.available2024-10-04T18:52:38Z
dc.date.issued2023
dc.departmentBayburt Üniversitesien_US
dc.description.abstractIn this study, lactic acid bacteria (LAB) strains were isolated from traditional fermented pickles, and among the identified strains, Leuconostoc citreum HE29 with a strong slimy colony profile was further selected to determine the physicochemical and techno-functional properties of its exopolysaccharide (EPS). Glucose was the only sugar monomer in the core unit of EPS HE29 detected by HPLC analysis, and glucan HE29 revealed 7.3 kDa of molecular weight. Structural characterization of glucan HE29 by H-1 and C-13 NMR spectroscopy analysis demonstrated that EPS HE29 was a dextran-type EPS containing 5.3% levels of (1 -> 3)-linked alpha-D-glucose units. This structural configuration was also supported by FT-IR analysis, which also demonstrated the functional groups within the dextran HE29 structure. In terms of thermal properties detected by TGA and DSC analysis, dextran HE29 demonstrated a degradation temperature of around 280 degrees C, showing its strong thermal features. A semi-crystalline nature was observed for dextran HE29 detected by XRD analysis. Finally, AFM and SEM analysis revealed tangled network-like properties and web-like branched structures for dextran HE29, respectively. These findings suggest the importance of plant-based fermented products as LAB sources in obtaining novel EPS structures with potential techno-functional roles.en_US
dc.identifier.doi10.3390/molecules28207149
dc.identifier.issn1420-3049
dc.identifier.issue20en_US
dc.identifier.pmid37894628en_US
dc.identifier.scopus2-s2.0-85175043165en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.3390/molecules28207149
dc.identifier.urihttp://hdl.handle.net/20.500.12403/3597
dc.identifier.volume28en_US
dc.identifier.wosWOS:001099367800001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherMdpien_US
dc.relation.ispartofMoleculesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjecttraditional picklesen_US
dc.subjectlactic acid bacteria (LAB)en_US
dc.subjectexopolysaccharides (EPS)en_US
dc.subjectdextranen_US
dc.titlePhysicochemical Characterization of Dextran HE29 Produced by the Leuconostoc citreum HE29 Isolated from Traditional Fermented Pickleen_US
dc.typeArticleen_US

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