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Production Optimization, Structural Analysis, and Prebiotic- and Anti-Inflammatory Effects of Gluco-Oligosaccharides Produced by Leuconostoc lactis SBC001
Microorganisms ( IF 4.5 ) Pub Date : 2021-01-19 , DOI: 10.3390/microorganisms9010200
Minhui Kim , Jae-Kweon Jang , Young-Seo Park

Leuconostoc lactis SBC001, isolated from chive, produces glucansucrase and synthesizes oligosaccharides through its enzymatic activity. This study was conducted to optimize oligosaccharide production using response surface methodology, analyze the structure of purified oligosaccharides, and investigate the prebiotic effect on 24 bacterial and yeast strains and the anti-inflammatory activity using RAW 264.7 macrophage cells. The optimal conditions for oligosaccharide production were a culture temperature of 30 °C and sucrose and maltose concentrations of 9.6% and 7.4%, respectively. Based on 1H-NMR spectroscopic study, the oligosaccharides were identified as gluco-oligosaccharides that consisted of 23.63% α-1,4 glycosidic linkages and 76.37% α-1,6 glycosidic linkages with an average molecular weight of 1137 Da. The oligosaccharides promoted the growth of bacterial and yeast strains, including Lactobacillus plantarum, L. paracasei, L. johnsonii, Leuconostoc mesenteroides, L. rhamnosus, and Saccharomyces cerevisiae. When lipopolysaccharide-stimulated RAW 264.7 cells were treated with the oligosaccharides, the production of nitric oxide was decreased; the expression of inducible nitric oxide synthase, tumor necrosis factor-α, interleukin (IL)-1β, IL-6, and IL-10 was suppressed; and the nuclear factor-kappa B signaling pathway was inhibited. In conclusion, the gluco-oligosaccharides obtained from Leu. lactis SBC001 exhibited a prebiotic effect on six bacterial and yeast strains and anti-inflammatory activity in RAW 264.7 macrophage cells.

中文翻译:

乳酸隐球菌SBC001产生的葡萄糖寡糖的生产优化,结构分析以及益生元和抗炎作用

从细香葱中分离出的乳酸乳球菌SBC001,可通过其酶促活性产生葡糖苷酸酶并合成寡糖。这项研究是使用响应表面方法优化寡糖生产,分析纯化的寡糖的结构,并使用RAW 264.7巨噬细胞研究益生元对24种细菌和酵母菌株的作用以及抗炎活性。寡糖生产的最佳条件是培养温度为30°C,蔗糖和麦芽糖的浓度分别为9.6%和7.4%。基于11 H-NMR光谱研究表明,寡糖被鉴定为葡萄糖寡糖,其由23.63%的α-1,4糖苷键和76.37%的α-1,6糖苷键组成,平均分子量为1137Da。寡糖促进细菌和酵母菌株,其中包括生长植物乳杆菌副干酪乳杆菌约氏乳杆菌明串珠菌鼠李糖乳杆菌,和酿酒酵母。用寡糖处理脂多糖刺激的RAW 264.7细胞时,一氧化氮的产生减少;诱导型一氧化氮合酶,肿瘤坏死因子-α,白介素(IL)-1β,IL-6和IL-10的表达受到抑制;抑制了核因子-κB信号通路。总之,从Leu获得的葡萄糖寡糖乳酸SBC001对6种细菌和酵母菌株表现出了益生元的作用,并在RAW 264.7巨噬细胞中表现出抗炎活性。
更新日期:2021-01-19
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