魏氏菌利用低成本底物生产的胞外多糖的结构及其对长双歧杆菌的影响

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Quality and Safety Pub Date : 2023-02-02 DOI:10.1093/fqsafe/fyad012

Xiaoying Wang, Fan Zhang, Lin Wang, L. Pan

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引用次数: 1

摘要

玉米秸秆是一种丰富的农业秸秆资源，具有开发生态友好型资源的潜力。以玉米秸秆为碳源，研究了微囊藻(Weissella cibaria)产胞外多糖的结构及其对长双歧杆菌的影响。从蔬菜汁中分离到一株产胞外多糖的菌株，经鉴定为Weissella cibaria。结果表明，该菌胞外多糖是一种含有α-1,6糖苷键的线性葡聚糖，分子量为9462 Da。此外，在扫描电子显微镜下，该菌胞外多糖呈现片状结构。体外实验表明，该菌胞外多糖具有促进长双歧杆菌增殖和代谢生成乙酸的作用。本研究为玉米秸秆的潜在应用提供了科学参考，并展示了对生产胞外多糖的生态碳源的新认识。

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Structure and effect on Bifidobacterium longum of exopolysaccharide produced by Weissella cibaria using cost-effective substrates

Maize straw, an abundant agricultural residue, has a potential as eco-friendly resource. The aim of this study was to investigate the structure and effect on Bifidobacterium longum of exopolysaccharide produced by Weissella cibaria using maize straw as carbon source. In the work, an exopolysaccharide producing strain was isolated from the vegetable juice, which was identified as Weissella cibaria. Our results demonstrated that exopolysaccharide produced by Weissella cibaria is a linear glucan contains α-1,6 glycosidic bond with a molecular weight of 9462 Da. In addition, scanning electron microscopy of exopolysaccharide from Weissella cibaria appeared the flakes structures. In vitro assays showed that the exopolysaccharide from Weissella cibaria has the ability to stimulate the proliferation of Bifidobacterium longum strain and its metabolism to produce acetic acid. This work provided a scientific reference for the potential application of maize straw, and exhibited a new insight into eco-friendly carbon source to produce exopolysaccharide.

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来源期刊

Food Quality and Safety FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.20

自引率

1.80%

发文量

审稿时长

5 weeks

期刊介绍： Food quality and safety are the main targets of investigation in food production. Therefore, reliable paths to detect, identify, quantify, characterize and monitor quality and safety issues occurring in food are of great interest. Food Quality and Safety is an open access, international, peer-reviewed journal providing a platform to highlight emerging and innovative science and technology in the agro-food field, publishing up-to-date research in the areas of food quality and safety, food nutrition and human health. It promotes food and health equity which will consequently promote public health and combat diseases. The journal is an effective channel of communication between food scientists, nutritionists, public health professionals, food producers, food marketers, policy makers, governmental and non-governmental agencies, and others concerned with the food safety, nutrition and public health dimensions. The journal accepts original research articles, review papers, technical reports, case studies, conference reports, and book reviews articles.