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Foods
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Screening, Isolation, and Characterization of Exopolysaccharides
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Screening, Isolation, and Characterization of Exopolysaccharides

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Physics and (Bio)Chemistry".

Deadline for manuscript submissions: closed (31 March 2021) | Viewed by 5089

Special Issue Editor

Prof. Dr. Daniel Wefers

E-Mail Website
Guest Editor
Martin Luther University Halle-Wittenberg, Institute of Chemistry, Division of Food Chemistry
Interests: exopolysaccharides; algal polysaccharides; hydrocolloids; fermentation; carbohydrate active enzymes; carbohydrate purification; chromatographic analysis; structural elucidation; mass spectrometry; NMR spectroscopy

Special Issue Information

Dear Colleagues,

Microbial exopolysaccharides are heterogeneous polymers which have gained an increasing amount of interest for a number of reasons. For example, various microorganisms use exopolysaccharides to adapt to different environmental conditions. In addition, the versatile functional properties of exopolysaccharides also allow for various applications in the food sector. For these aspects, it is important to gain detailed insights into the biological and functional properties of exopolysaccharides. However, because these properties largely depend on the (macro)molecular structure, detailed structural characterization is also of crucial importance. Because the composition of exopolysaccharide preparations is largely dependent on the isolation procedure, it is also important to study this process. In addition, the development of screening methods which allow for a rapid assessment of the structural and functional properties is necessary to conduct studies with a large number of samples.

In this Special Issue, we are looking for articles which yield further insights into the abovementioned aspects.

Prof. Dr. Daniel Wefers
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • Exopolysaccharides
  • Purification
  • Molecular structure
  • Macromolecular properties
  • Rheology
  • Fermentation
  • Biofilms
  • Biotechnology
  • Profiling
  • Fingerprinting

Published Papers (2 papers)

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Research

13 pages, 1456 KiB  
Article
Degradation of Exopolysaccharides from Lactic Acid Bacteria by Thermal, Chemical, Enzymatic and Ultrasound Stresses
by Carsten Nachtigall, Harald Rohm and Doris Jaros
Foods 2021, 10(2), 396; https://doi.org/10.3390/foods10020396 - 11 Feb 2021
Cited by 6 | Viewed by 2213
Abstract
During isolation, exopolysaccharides (EPS) from lactic acid bacteria are subject of thermal, chemical, enzymatic or ultrasound stress of different intensity that may affect macromolecular properties, for instance molecular mass or (intrinsic) viscosity. These parameters are, however, crucial, as they are associated with the [...] Read more.
During isolation, exopolysaccharides (EPS) from lactic acid bacteria are subject of thermal, chemical, enzymatic or ultrasound stress of different intensity that may affect macromolecular properties, for instance molecular mass or (intrinsic) viscosity. These parameters are, however, crucial, as they are associated with the technofunctional potential of EPS replacing commercial thickeners in nonfermented products. The aim of this study was to systematically examine treatments EPS are usually exposed to during isolation and to investigate the underlying degradation mechanisms. Solutions (1.0 g/L) of EPS from Streptococcus thermophilus, isolated as gently as possible, and commercial dextran were analyzed for molecular mass distributions as representative measure of molecule alterations. Generally, acid, excessive heat and ultrasonication, intensified by simultaneous application, showed EPS degradation effects. Thus, recommendations are given for isolation protocols. Ultrasonic degradation at 114 W/cm² fitted into the random chain scission model and followed third- (S. thermophilus EPS) or second-order kinetics (dextran). The degradation rate constant reflects the sensitivity to external stresses and was DGCC7710 EPS > DGCC7919 EPS > dextran > ST143 EPS. Due to their exceptional structural heterogeneity, the differences could not be linked to individual features. The resulting molecular mass showed good correlation (r² = 0.99) with dynamic viscosity. Full article
(This article belongs to the Special Issue Screening, Isolation, and Characterization of Exopolysaccharides)
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12 pages, 2355 KiB  
Article
Products Released from Structurally Different Dextrans by Bacterial and Fungal Dextranases
by Silke L. Pittrof, Larissa Kaufhold, Anja Fischer and Daniel Wefers
Foods 2021, 10(2), 244; https://doi.org/10.3390/foods10020244 - 26 Jan 2021
Cited by 12 | Viewed by 2420
Abstract
Dextran hydrolysis by dextranases is applied in the sugar industry and the medical sector, but it also has a high potential for use in structural analysis of dextrans. However, dextranases are produced by several organisms and thus differ in their properties. The aim [...] Read more.
Dextran hydrolysis by dextranases is applied in the sugar industry and the medical sector, but it also has a high potential for use in structural analysis of dextrans. However, dextranases are produced by several organisms and thus differ in their properties. The aim of this study was to comparatively investigate the product patterns obtained from the incubation of linear as well as O3- and O4-branched dextrans with different dextranases. For this purpose, genes encoding for dextranases from Bacteroides thetaiotaomicron and Streptococcus salivarius were cloned and heterologously expressed in Escherichia coli. The two recombinant enzymes as well as two commercial dextranases from Chaetomium sp. and Penicillium sp. were subsequently used to hydrolyze structurally different dextrans. The hydrolysis products were investigated in detail by HPAEC-PAD. For dextranases from Chaetomium sp., Penicillium sp., and Bacteroides thetaiotaomicron, isomaltose was the end product of the hydrolysis from linear dextrans, whereas Penicillium sp. dextranase led to isomaltose and isomaltotetraose. In addition, the latter enzyme also catalyzed a disproportionation reaction when incubated with isomaltotriose. For O3- and O4-branched dextrans, the fungal dextranases yielded significantly different oligosaccharide patterns than the bacterial enzymes. Overall, the product patterns can be adjusted by choosing the correct enzyme as well as a defined enzyme activity. Full article
(This article belongs to the Special Issue Screening, Isolation, and Characterization of Exopolysaccharides)
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