Structural analysis of the ?-D-glucan produced by the sourdough isolate Lactobacillus brevis E25

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dc.authorid36815706500
dc.authorid7007143861
dc.authorid7202696052
dc.authorid7003264364
dc.authorid6603867601
dc.contributor.authorDertli E.
dc.contributor.authorColquhoun I.J.
dc.contributor.authorCôté G.L.
dc.contributor.authorLe Gall G.
dc.contributor.authorNarbad A.
dc.date.accessioned20.04.201910:49:12
dc.date.accessioned2019-04-20T21:43:07Z
dc.date.available20.04.201910:49:12
dc.date.available2019-04-20T21:43:07Z
dc.date.issued2018
dc.departmentBayburt Üniversitesien_US
dc.description.abstractCereal-associated Lactic Acid Bacteria (LAB) are well known for homopolymeric exopolysaccharide (EPS) production. Herein, the structure of an EPS isolated from sourdough isolate Lactobacillus brevis E25 was determined. A modified BHI medium was used for production of EPS-E25 in order to eliminate potential contaminants. Analysis of sugar monomers in EPS revealed that glucose was the only sugar present. Structural characterisation of EPS by NMR and methylation analysis revealed that E25 produced a highly branched ?-glucan with (?1 ? 3) and (?1 ? 6) glycosidic linkages, and was similar in structure to a previously reported EPS from Lactobacillus reuteri 180. The 1H and 13C NMR data were contrasted with newly recorded data for known polysaccharides (alternan, commercial dextran) which also contain ?-(1,3,6)Glc branch points. It was found in both E25 EPS and alternan that NMR parameters could be used to distinguish glucose residues that had the same substitution pattern but occupied different positions in the structure. © 2017 Elsevier Ltden_US
dc.identifier.doi10.1016/j.foodchem.2017.09.017
dc.identifier.endpage52
dc.identifier.issn0308-8146
dc.identifier.pmid29037713en_US
dc.identifier.scopus2-s2.0-85029183923en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage45
dc.identifier.urihttps://dx.doi.org/10.1016/j.foodchem.2017.09.017
dc.identifier.urihttps://hdl.handle.net/20.500.12403/403
dc.identifier.volume242
dc.identifier.wosWOS:000413291700007en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherElsevier Ltd
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectExopolysaccharides
dc.subjectLactobacillus brevis
dc.subjectNMR analysis
dc.subject?-D-Glucan
dc.subjectAlkylation
dc.subjectGlucose
dc.subjectLactic acid
dc.subjectMetabolites
dc.subjectD-glucan
dc.subjectExopolysaccharides
dc.subjectLactobacillus brevis
dc.subjectLactobacillus reuteri
dc.subjectMethylation analysis
dc.subjectNMR analysis
dc.subjectPotential contaminants
dc.subjectSubstitution patterns
dc.subjectPolysaccharides
dc.subjectalpha dextro glucan
dc.subjectbacterial polysaccharide
dc.subjectdextran
dc.subjectexopolysaccharide
dc.subjectglucan
dc.subjectglucose
dc.subjectunclassified drug
dc.subjectalternan
dc.subjectbacterial polysaccharide
dc.subjectglucan
dc.subjectArticle
dc.subjectbacterial strain
dc.subjectbacterium culture
dc.subjectbacterium isolate
dc.subjectcarbon nuclear magnetic resonance
dc.subjectchemical structure
dc.subjectLactobacillus brevis
dc.subjectLeuconostoc mesenteroides
dc.subjectmethylation
dc.subjectproton nuclear magnetic resonance
dc.subjectchemistry
dc.subjectfood grain
dc.subjectLactobacillus brevis
dc.subjectLactobacillus reuteri
dc.subjectnuclear magnetic resonance spectroscopy
dc.subjectDextrans
dc.subjectEdible Grain
dc.subjectGlucans
dc.subjectLactobacillus brevis
dc.subjectLactobacillus reuteri
dc.subjectMagnetic Resonance Spectroscopy
dc.subjectPolysaccharides, Bacterial
dc.subjectExopolysaccharides
dc.subjectLactobacillus brevis
dc.subjectNMR analysis
dc.subject?-D-Glucan
dc.subjectAlkylation
dc.subjectGlucose
dc.subjectLactic acid
dc.subjectMetabolites
dc.subjectD-glucan
dc.subjectExopolysaccharides
dc.subjectLactobacillus brevis
dc.subjectLactobacillus reuteri
dc.subjectMethylation analysis
dc.subjectNMR analysis
dc.subjectPotential contaminants
dc.subjectSubstitution patterns
dc.subjectPolysaccharides
dc.subjectalpha dextro glucan
dc.subjectbacterial polysaccharide
dc.subjectdextran
dc.subjectexopolysaccharide
dc.subjectglucan
dc.subjectglucose
dc.subjectunclassified drug
dc.subjectalternan
dc.subjectbacterial polysaccharide
dc.subjectglucan
dc.subjectArticle
dc.subjectbacterial strain
dc.subjectbacterium culture
dc.subjectbacterium isolate
dc.subjectcarbon nuclear magnetic resonance
dc.subjectchemical structure
dc.subjectLactobacillus brevis
dc.subjectLeuconostoc mesenteroides
dc.subjectmethylation
dc.subjectproton nuclear magnetic resonance
dc.subjectchemistry
dc.subjectfood grain
dc.subjectLactobacillus brevis
dc.subjectLactobacillus reuteri
dc.subjectnuclear magnetic resonance spectroscopy
dc.subjectDextrans
dc.subjectEdible Grain
dc.subjectGlucans
dc.subjectLactobacillus brevis
dc.subjectLactobacillus reuteri
dc.subjectMagnetic Resonance Spectroscopy
dc.subjectPolysaccharides, Bacterial
dc.titleStructural analysis of the ?-D-glucan produced by the sourdough isolate Lactobacillus brevis E25en_US
dc.typeArticleen_US

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