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Elke Karin Arendt - One of the best experts on this subject based on the ideXlab platform.

  • development of novel quinoa based yoghurt fermented with dextran producer Weissella cibaria mg1
    International Journal of Food Microbiology, 2018
    Co-Authors: Emanuele Zannini, Stephanie Jeske, Kieran M Lynch, Elke Karin Arendt
    Abstract:

    Abstract The aim of this study was to develop a novel beverage fermented with Weissella cibaria MG1 based on aqueous extracts of wholemeal quinoa flour. The protein digestibility of quinoa based-milk was improved by applying complex proteolytic enzymes able to increase protein solubility by 54.58%. The growth and fermentation characteristics of Weissella cibaria MG1, including EPS production at the end of fermentation, were investigated. Fermented wholemeal quinoa milk using MG1 showed high viable cell counts (> 109 cfu/ml), a pH of 5.16, and significantly higher water holding capacity (WHC, 100%), viscosity (0.57 mPa s) and exopolysaccharide (EPS) amount (40 mg/l) than the chemical acidified control. High EPS (dextran) concentration in quinoa milk caused earlier aggregation because more EPS occupy more space, and the chenopodin were forced to interact with each other. Microstructure observation indicated that the network structures of EPS-protein improve the texture of fermented quinoa milk. Overall, Weissella cibaria MG1 showed satisfactory technology properties and great potential for further possible application in the development of high viscosity fermented quinoa milk.

  • genomics of Weissella cibaria with an examination of its metabolic traits
    Microbiology, 2015
    Co-Authors: Kieran M Lynch, Elke Karin Arendt, Alan Lucid, Roy D Sleator, Brigid Lucey, Aidan Coffey
    Abstract:

    Weissella is a genus of lactic acid bacteria (LAB) consisting of species formerly included in the Leuconostoc paramesenteroides group. Similar to other LAB, they are commonly found in fermented foods but have also been isolated from environmental and human samples. Currently there are 20 recognized species. Herein, three Weissella cibaria genomes were sequenced using Illumia Mi-Seq and Roche 454 technologies. Annotation was performed using the Prokka and JGI IMG pipelines. A thorough analysis of the genomics of the W. cibaria strains was performed, in addition to brief comparative analyses of the genus Weissella as a whole. Genomic sequence data from the newly sequenced W. cibaria strains and data available in GenBank for other Weissella strains was used (n = 10; four Weissella cibaria, one Weissella ceti, one Weissella confusa, one Weissella halotolerans, two Weissella koreensis and one Weissella paramesenteroides). The genomes had sizes varying from 1.3 to 2.4 Mb. DNA G+C contents ranged from 35 to 45 mol%. The core- and pan-proteome at genus and species levels were determined. The genus pan-proteome was found to comprise 4712 proteins. Analysis of the four W. cibaria genomes indicated that the core-proteome, consisting of 729 proteins, constitutes 69 % of the species pan-proteome. This large core-set may explain the divergent niches in which this species has been found. In W. cibaria, in addition to a number of phosphotransferase systems conferring the ability to assimilate plant-associated polysaccharides, an extensive proteolytic system was identified.

  • influence of dextran producing Weissella cibaria on baking properties and sensory profile of gluten free and wheat breads
    International Journal of Food Microbiology, 2014
    Co-Authors: Anika Wolter, Anna-Sophie Hager, Emanuele Zannini, Michael Czerny, Elke Karin Arendt
    Abstract:

    Abstract Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (− 122%), teff (− 29%), quinoa (− 21%) and wheat sourdough breads (− 122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition.

  • evaluation of exopolysaccharide producing Weissella cibaria mg1 strain for the production of sourdough from various flours
    Food Microbiology, 2014
    Co-Authors: Anika Wolter, Anna-Sophie Hager, Emanuele Zannini, Michael G Ganzle, S Galle, Deborah M Waters, Elke Karin Arendt
    Abstract:

    This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free flours (buckwheat, oat, quinoa and teff), as well as wheat flour. Sourdoughs (SD) were fermented without sucrose, or by replacing 10% flour with sucrose to support EPS production. The amount of EPS depended on the substrate: high amounts of EPS corresponding to low amounts of oligosaccharides were found in buckwheat (4.2 g EPS/kg SD) and quinoa sourdoughs (3.2 g EPS/kg SD); in contrast, no EPS but panose-series oligosaccharides (PSO) were detected in wheat sourdoughs. Organic acid production, carbohydrates and rheological changes during fermentation were compared to the EPS negative control without added sucrose. Corresponding to the higher mineral content of the flours, sourdoughs from quinoa, teff and buckwheat had higher buffering capacity than wheat. Fermentable carbohydrates in buckwheat, teff and quinoa flours promoted W. cibaria growth; indicating why W. cibaria failed to grow in oat sourdoughs. Endogenous proteolytic activity was highest in quinoa flour; α-amylase activity was highest in wheat and teff flours. Protein degradation during fermentation was most extensive in quinoa and teff SD reducing protein peaks 18-29, 30-41 and 43–55 kDa extensively. Rheological analyses revealed decreased dough strength (AF) after fermentation, especially in sucrose-supplemented buckwheat sourdoughs correlating with amounts of EPS. High EPS production correlated with high protein, fermentable sugars (glucose, maltose, fructose), and mineral contents in quinoa flour. In conclusion, W. cibaria MG1 is a suitable starter culture for sourdough fermentation of buckwheat, quinoa and teff flour.

  • Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads
    International Journal of Food Microbiology, 2014
    Co-Authors: Anika Wolter, Anna-Sophie Hager, Emanuele Zannini, Michael Czerny, Elke Karin Arendt
    Abstract:

    Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (-122%), teff (-29%), quinoa (-21%) and wheat sourdough breads (-122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition. ?? 2013 Elsevier B.V.

Misun Kang - One of the best experts on this subject based on the ideXlab platform.

  • Clinical studies on the dental caries prevention effects of the ability of Weissella cibaria CMU to adhere to the oral cavity
    Indian Journal of Public Health Research and Development, 2020
    Co-Authors: Hae-ryoung Park, Misun Kang
    Abstract:

    The purpose of this study is to investigate the effects of diet containing Weissella cibaria CMU (oraCMU) on Streptococcus mutans causing dental caries. The m-PHP index was Modified Patient Hygiene Performance Index. As a measuring method, Modified patient hygiene performance index was measured to quantify oral hygiene condition among 2 subject groups consisting of W. cibaria CMU (oraCMU), a commercial product containing W. cibaria CMU and the same commercial product but removing W. cibaria CMU as a placebo control. Each group had 25 subjects. Unstimulated saliva were collected and analyzed by real-time polymerase chain reaction (RT-PCR). The measurement of Modified patient hygiene performance index was performed every 2 weeks starting from the first day of the experiment. And to know the effects of post-diet, its measurements were continued every 2 weeks for 4 weeks of a post-diet period. Data were analyzed by One-way ANOVA was carried out for the significance test between groups. Scheff's post hoc was used to determine variance homogeneity differences between the mean values (p < 0.05).

  • Reduction of Halitosis by a Tablet Containing Weissella cibaria CMU: A Randomized, Double-Blind, Placebo-Controlled Study.
    Journal of Medicinal Food, 2020
    Co-Authors: Misun Kang
    Abstract:

    : Halitosis is referred to as an unpleasant odor coming from the mouth. Recently, probiotics have been studied as an alternative prevention for halitosis. The aim of this study was to evaluate the effects of probiotic bacterium Weissella cibaria Chonnam Medical University (CMU)-containing tablets (1 × 108 colony forming units [CFU]/g) on oral malodor. The randomized, double-blind, placebo-controlled trial was conducted in 92 healthy adults (20-39 years of age) with bad breath. All subjects were randomly assigned to a test (probiotic, n = 49) or control (placebo, n = 43) group after dental scaling and root planing. The tablets were taken once daily for 8 weeks. Measurements included an organoleptic test (OLT), volatile sulfur compounds (VSC), bad breath improvement (BBI) scores, and the oral colonization of W. cibaria CMU. This study also assessed safety variables of adverse reactions, vital signs, and the findings of hematology and blood chemistry. Most of the variables were measured at baseline, 4, and 8 weeks. Safety-related variables were measured at baseline and 8 weeks. At week 4, a significant decrease in OLT and VSC results was observed in the test group while BBI scores were significantly reduced at week 8 (P 

  • effect of Weissella cibaria on the reduction of periodontal tissue destruction in mice
    Journal of Periodontology, 2020
    Co-Authors: Bo Hyun Jung, Misun Kang
    Abstract:

    BACKGROUND: Periodontitis is associated with dysbiosis of microbial flora in the oral cavity. We evaluated the effects of an oral care probiotic, Weissella cibaria CMU, on periodontal tissue destruction and regulation of inflammatory cytokines in mice with ligature-induced periodontitis (LIP). METHODS: Fourteen-day LIP model was used. Ninety animals were randomly divided into six groups: negative control (Ctrl), positive control (LIP/Ctrl), PBS-treated (LIP/PBS), W. cibaria-low (1 × 107 colony forming unit (CFU)/day; LIP/WC-L), W. cibaria-medium (1 × 108 CFU/day; LIP/WC-M), and W. cibaria-high (1 × 109 CFU/day; LIP/WC-H). After the 14-day treatment, alveolar bone loss was determined using micro-computed tomography. The gingival tissue and serum samples from Ctrl, LIP/Ctrl, and LIP/WC-H groups were immunoassayed for cytokines. Measurements of Porphyromonas gingivalis, total bacteria, and W. cibaria in the gingiva were performed using real-time polymerase chain reaction. RESULTS: Mice in the LIP/WC-H group showed significant reduction in alveolar bone loss at the distal aspect of the ligatured teeth compared to those in the LIP/Ctrl group. There was a dose-dependent reduction (non-significant) in periodontal tissue destruction with increased W. cibaria concentration. Pro- and anti-inflammatory cytokines were significantly lower in LIP/WC-H than in LIP/Ctrl. The LIP/WC-H group showed significantly fewer total bacteria compared to the LIP/Ctrl group but it was similar to that in Ctrl groups, and P. gingivalis was not detected in the gingival tissue. CONCLUSIONS: W. cibaria CMU reduces periodontal tissue destruction apparently by regulating the production of inflammatory cytokines and by reducing oral bacteria in a model for periodontal disease. This article is protected by copyright. All rights reserved.

  • safety evaluation of oral care probiotics Weissella cibaria cmu and cms1 by phenotypic and genotypic analysis
    International Journal of Molecular Sciences, 2019
    Co-Authors: Misun Kang, Sangphil Hong
    Abstract:

    Weissella cibaria CMU and CMS1 are known to exert beneficial effects on the oral cavity but have not yet been determined to be generally recognized as safe (GRAS), although they are used as commercial strains in Korea. We aimed to verify the safety of W. cibaria CMU and CMS1 strains through phenotypic and genotypic analyses. Their safety was evaluated by a minimum inhibitory concentration assay for 14 antibiotics, DNA analysis for 28 antibiotic resistance genes (ARGs) and one conjugative element, antibiotic resistance gene transferability, virulence gene analysis, hemolysis, mucin degradation, toxic metabolite production, and platelet aggregation reaction. W. cibaria CMU showed higher kanamycin resistance than the European Food Safety Authority (EFSA) cut-off, but this resistance was not transferred to the recipient strain. W. cibaria CMU and CMS1 lacked ARGs in chromosomes and plasmids, and genetic analysis confirmed that antibiotic resistance of kanamycin was an intrinsic characteristic of W. cibaria. Additionally, these strains did not harbor virulence genes associated with pathogenic bacteria and lacked toxic metabolite production, β-hemolysis, mucin degradation, bile salt deconjugation, β-glucuronidase, nitroreductase activity, gelatin liquefaction, phenylalanine degradation, and platelet aggregation. Our findings demonstrate that W. cibaria CMU and CMS1 can achieve the GRAS status in future.

  • characterization of antibacterial cell free supernatant from oral care probiotic Weissella cibaria cmu
    Molecules, 2018
    Co-Authors: Sangphil Hong, Misun Kang
    Abstract:

    Recently, studies have explored the use of probiotics like the Weissella cibaria strain, CMU (oraCMU), for use as preventive dental medicine instead of chemical oral care methods. The present study was conducted to investigate the antibacterial properties of the cell-free supernatant (CFS) from this bacterium. Cell morphology using the scanning electron microscope, and the antibacterial effect of CFS under various growth conditions were evaluated. The production of hydrogen peroxide, organic acids, fatty acids, and secretory proteins was also studied. Most of the antibacterial effects of oraCMU against periodontal pathogens were found to be acid- and hydrogen peroxide-dose-dependent effects. Lactic acid, acetic acid, and citric acid were the most common organic acids. Among the 37 fatty acids, only 0.02% of oleic acid (C18:1n-9, cis) was detected. Proteomic analysis of the oraCMU secretome identified a total of 19 secreted proteins, including N-acetylmuramidase. This protein may be a potential anti-microbial agent effective against Porphyromonas gingivalis.

Arun Goyal - One of the best experts on this subject based on the ideXlab platform.

  • Dextran Utilization During Its Synthesis by Weissella cibaria RBA12 Can Be Overcome by Fed-Batch Fermentation in a Bioreactor
    Applied Biochemistry and Biotechnology, 2018
    Co-Authors: Rwivoo Baruah, Barsha Deka, Niharika Kashyap, Arun Goyal
    Abstract:

    Weissella cibaria RBA12 produced a maximum of 9 mg/ml dextran (with 90% efficiency) using shake flask culture under the optimized concentration of medium components viz. 2% ( w / v ) of each sucrose, yeast extract, and K_2HPO_4 after incubation at optimized conditions of 20 °C and 180 rpm for 24 h. The optimized medium and conditions were used for scale-up of dextran production from Weissella cibaria RBA12 in 2.5-l working volume under batch fermentation in a bioreactor that yielded a maximum of 9.3 mg/ml dextran (with 93% efficiency) at 14 h. After 14 h, dextran produced was utilized by the bacterium till 18 h in its stationary phase under sucrose depleted conditions. Dextran utilization was further studied by fed-batch fermentation using sucrose feed. Dextran on production under fed-batch fermentation in bioreactor gave 35.8 mg/ml after 32 h. In fed-batch mode, there was no decrease in dextran concentration as observed in the batch mode. This showed that the utilization of dextran by Weissella cibaria RBA12 is initiated when there is sucrose depletion and therefore the presence of sucrose can possibly overcome the dextran hydrolysis. This is the first report of utilization of dextran, post-sucrose depletion by Weissella sp. studied in bioreactor.

  • purification and characterization of dextransucrase from Weissella cibaria rba12 and its application in in vitro synthesis of prebiotic oligosaccharides in mango and pineapple juices
    Lwt - Food Science and Technology, 2017
    Co-Authors: Rwivoo Baruah, Barsha Deka, Arun Goyal
    Abstract:

    Abstract Dextransucrase produced by Weissella cibaria RBA12 isolated from pummelo was purified by PEG-400 and PEG-1500 fractionation, followed by gel filtration. The enzyme purified by 0.25 mL/L PEG 400 gave specific activity 410 μkat/g with 25-fold purification. Purified dextransucrase gave a single, homogeneous protein of molecular size ∼180 kDa on analysis by SDS-PAGE. Purified dexransucrase was optimally active at 40 °C and pH 5.4. It gave maximum velocity (V max ) and Michaelis constant (K m ) of 488.3 μkat/g and 19.2 mmol/L, respectively. The enzyme was thermally stable up to 30 °C and highest pH stability at pH 5.5 for 1 h Mg 2+ and Ca 2+ ions enhanced the enzyme activity by 40% and 25%, respectively. The in-situ production of isomalto-oligosaccharide was carried out by dextransucrase using mango and pineapple juices. The native sugars (sucrose, glucose and fructose) present in both juices were confirmed by HPLC. The glucose and fructose present in juices acted as acceptor molecules. In both juices, isomalto-oligosaccharides from DP3 to DP5 along with isomaltose (DP2) and leucrose (DP2) were synthesized in situ by dextransucrase reaction utilizing the native sucrose. Sucrose content of the juices was eliminated resulting in its lower calorific value highlighting the potential of dextransucrase for production of functional foods.

  • Characterization of Super Paramagnetic Nanoparticles Coated with a Biocompatible Polymer Produced by Dextransucrase from Weissella cibaria JAG8
    Journal of Polymers and the Environment, 2017
    Co-Authors: Jagan Mohan Rao Tingirikari, Aruna Rani, Arun Goyal
    Abstract:

    Magnetic nanoparticles (MNPs) synthesised by chemical co-precipitation method was subjected to dextran coating by sonication method. The dextran was enzymatically synthesised by extracellular dextransucrase isolated from Weissella cibaria JAG8. The crystalline nature of MNPs and dextran coated MNPs were confirmed by X-ray diffraction studies with average particle size of 25 nm, which was confirmed further by high resolution transmission electron microscopy. The surface morphology of MNPs and dextran coated MNPs were monitored by scanning electron microscopy studies. The vibrating sample magnetometer investigation displayed the super paramagnetic nature of MNPs and dextran coated MNPs. FT-IR analysis of MNPs and dextran coated MNPs, displayed characteristic band of Fe–O bond at 582 cm^−1. Thermo-gravimetric analysis of MNPs and dextran coated MNPs (1:1) ratio displayed a weight loss of 15 and 18 %, which clearly indicated 3.0 % of dextran was coated on to the MNPs. The elemental composition study by scanning electron microscopy confirmed the association of dextran with MNPs. The in vitro effect of MNPs and dextran coated MNPs was performed on human colon cancer (HT-29) cell lines and the results showed that dextran coated: MNPs (2:1) displayed good biocompatibility results over dextran coated: MNPs (1:1) and un-coated MNPs.

  • functional food applications of dextran from Weissella cibaria rba12 from pummelo citrus maxima
    International Journal of Food Microbiology, 2017
    Co-Authors: Rwivoo Baruah, Ndegwa Henry Maina, Kati Katina, Riikka Juvonen, Arun Goyal
    Abstract:

    Abstract Weissella cibaria RBA12 isolated from pummelo from Northeast India produces a dextran composed of 97% α-(1 → 6) linkages in the main chain and 3% α-(1 → 3) branched linkages. The in vitro prebiotic activity of dextran-RBA12 was explored. Dextran-RBA12 displayed enhanced growth of probiotic Bifidobacterium and Lactobacillus spp., and controlled growth of non-probiotic enteric bacteria. Dextran-RBA12 showed superior resistance to physiological barriers with a maximum hydrolysis of 0.51%, 0.31% and 0.24% by artificial gastric juice, α–amylase and intestinal fluid, respectively, whereas compared to maximum hydrolysis of 25.23%, 19.13% and 6%, respectively after 5 h of incubation shown by commercial prebiotic inulin. The production of dextran from Weissella cibaria RBA12 in sourdough prepared from whole wheat flour, wheat bran and rye bran showed the highest dextran of 3.26 ± 0.12% d.w. in rye bran. The overall study summarized that dextran-RBA12 can be used as a prebiotic and also can be easily produced in sourdough.

  • hyper glucansucrase glucan and oligosaccharide producing novel Weissella cibaria rba12 isolated from pummelo citrus maxima
    Annals of Microbiology, 2015
    Co-Authors: Rwivoo Baruah, Arun Goyal
    Abstract:

    Weissella cibaria RBA12 (GenBank accession no: KF515952) producing glucansucrase and glucan was isolated from pulp of Pummelo (Citrus maxima). The isolate RBA12 was characterized and identified on the basis of morphological, biochemical properties and 16S rRNA gene sequence analysis, and gave maximum glucansucrase activity of 7.2 U/mL at 20 °C and 180 rpm. The molecular mass of crude glucansucrase was approximately 180 kDa as determined by SDS-PAGE analysis and was confirmed as glucansucrase by periodic acid-Schiff staining using sucrose as substrate. Maximum glucan concentration of 8.3 mg/mL with an efficiency of glucan production of 83 % was observed in the cell-free supernatant under optimized conditions of growth of W. cibaria RBA12. The production of oligosaccharides by W. cibaria RBA12 was carried out by supplementing fermentation medium with maltose as an acceptor molecule. The time-dependent analysis of the acceptor reaction in the medium by TLC and ESI-TOF-MS revealed that W. cibaria RBA12 produced oligosaccharides ranging from tri-saccharides to homologous penta-saccharides.

Jongsuk Oh - One of the best experts on this subject based on the ideXlab platform.

  • complete genome sequences of Weissella cibaria strains cmu cms1 cms2 and cms3 isolated from infant saliva in south korea
    Genome Announcements, 2017
    Co-Authors: Misun Kang, Jongsuk Oh, Booahn Shin
    Abstract:

    ABSTRACT Weissella cibaria strain CMU is used as a commercial oral care probiotic in South Korea. Here, we present the complete genome sequences of four W. cibaria strains (CMU, CMS1, CMS2, and CMS3) isolated from the saliva of an infant living in Gwangju, South Korea.

  • comparison of temperature and additives affecting the stability of the probiotic Weissella cibaria
    Chonnam Medical Journal, 2012
    Co-Authors: Misun Kang, Jongsuk Oh
    Abstract:

    Daily use of probiotic chewing gum might have a beneficial effect on oral health, and it is important that the viability of the probiotics be maintained in this food product. In this study, we examined the stability of probiotic chewing gum containing Weissella cibaria. We evaluated the effects of various factors, including temperature and additives, on the survival of freeze-dried probiotic W. cibaria powder. No changes in viability were detected during storage at 4℃ for 5 months, whereas the viability of bacteria stored at 20℃ decreased. The stability of probiotic chewing gum decreased steadily during storage at 20℃ for 4 weeks. The viability of the freeze-dried W. cibaria mixed with various additives, such as xylitol, sorbitol, menthol, sugar ester, magnesium stearate, and vitamin C, was determined over a 4-week storage period at 20℃. Most of the freeze-dried bacteria except for those mixed with menthol and vitamin C were generally stable during a 3-week storage period. Overall, our study showed that W. cibaria was more stable at 4℃ than that at 20℃. In addition, menthol and vitamin C had a detrimental effect on the storage stability of W. cibaria. This is the first study to examine the effects of various chewing gum additives on the stability of W. cibaria. Further studies will be needed to improve the stability of probiotic bacteria for developing a novel probiotic W. cibaria gum.

  • effect of Weissella cibaria on fusobacterium nucleatum induced interleukin 6 and interleukin 8 production in kb cells
    Journal of Bacteriology and Virology, 2011
    Co-Authors: Misun Kang, Jongsuk Oh
    Abstract:

    Oral microorganisms, including pathogens together with commensals, interact with oral epithelial cells, which can lead to the activation and expression of a variety of inflammatory mediators in epithelial cells. Fusobacterium nucleatum is a filamentous human pathogen that is strongly associated with periodontal diseases. Our previous data suggest that Weissella cibaria, an oral commensal, inhibits the proliferation of periodontopathic bacteria including F. nucleatum. The aim of this study was to examine the effects of W. cibaria on the inflammatory mediators, interleukin (IL)-6 and IL-8, in KB cells stimulated by F. nucleatum. In a reverse transcription-polymerase chain reaction and an enzyme-linked immunosorbent assay, live F. nucleatum alone induced high levels of gene expression and protein release of IL-6 and IL-8, whereas W. cibaria alone did not induce IL-6 and IL-8 responses in KB cells. W. cibaria dose-dependently inhibited the increases of the IL-6 and IL-8 gene expression as well as IL-6 protein level in KB cells which was induced by F. nucleatum. Bacterial viability and its coaggregation with F. nucleatum are not essential in the inhibitory effect of W. cibaria. Visible effects of W. cibaria on the attachment and invasion of KB cells by F. nucleatum were observed. In conclusion, W. cibaria may exert immunomodulatory effects on the IL-6 and IL-8 responses to F. nucleatum-activated KB cells.

  • quantitative analysis of Weissella cibaria against periodontopathic bacteria by real time pcr
    Journal of Bacteriology and Virology, 2009
    Co-Authors: Misun Kang, Jongsuk Oh
    Abstract:

    The objective of this study was to analyze quantitatively whether Weissella cibaria could affect the proliferation of five periodontopathic bacteria, Porphyromonas gingivalis, Tannerella forsythia, Treponema denticola, Aggregatibacter actinomycetemcomitans, and Fusobacterium nucleatum, after incubation for 8~48 h. In addition, by using real-time PCR with a dual-labeled probe, each growth of bacteria was examined under different growth media conditions. The proliferation of periodontopathic bacteria was significantly inhibited by W. cibaria after incubation for 24~48 h (p ＜ 0.05), whereas the growth of W. cibaria was not affected by these pathogenic bacteria. The growth of P. gingivalis, T. forsythia and T. denticola significantly increased in each growth media after incubation for 24 h (p ＜ 0.05), as compared to the culture in mixed growth media. However, no differences in the growth of five periodontopathic bacteria were observed between each growth media and mixed media after incubation for 48 h. The growth and pH of W. cibaria culture significantly were changed in MRS after incubation for 24~48 h (p ＜ 0.05), as compared to the bacterial culture in mixed growth media. The pH of P. gingivalis and F. nucleatum culture significantly was changed in both growth media and mixed media after incubation for 24~48 h (p ＜ 0.05). Our data indicate that W. cibaria significantly inhibits the proliferation of five periodontopathic bacteria and each growth of bacteria is quantitatively analyzed under various media conditions by real-time PCR.

  • molecular characterization and expression analysis of the glucansucrase dsrwc from Weissella cibaria synthesizing a α 1 6 glucan
    Fems Microbiology Letters, 2009
    Co-Authors: Heekyoung Kang, Jongsuk Oh
    Abstract:

    Weissella cibaria isolated from human saliva produces a soluble glucan that predominantly has α-1,6-glucosidic type linkages. Using degenerated primers that were selected based on the amino acid sequences of conserved regions from known glucansucrases, a single 2.7-kb fragment was isolated. In subsequent steps, a 4969-bp product was obtained using inverse PCR. The coding region for the glucansucrase gene (dsrWC) consisted of a 4419-bp ORF that encoded a 1472-amino acid protein with a calculated molecular mass of 161.998 Da. The produced DSRWC glucansucrases exhibited similarity with the enzymes of the glucosylhydrolase family 70, which includes the Lactobacillus fermentum glucansucrase. The expressed recombinant DSRWC (rDSRWC) synthesized oligosaccharides in the presence of maltose or isomaltose as an acceptor and the synthesized products included α-1,6-linked glucosyl residues in addition to the maltosyl or isomaltosyl residue. rDSRWC synthesized water-soluble polymers using sucrose as substrate. According to the 13C-nuclear magnetic resonance analysis, the polymer that was synthesized by rDSRWC was a linear dextran, which formed predominately α-1,6-glucosidic linkages. This is the first report on the molecular characterization of glucansucrase from a W. cibaria strain.

Anika Wolter - One of the best experts on this subject based on the ideXlab platform.

  • Fundamental studies of sourdoughs fermented with Weissella cibaria and Lactobacillus plantarum: influence on baking characteristics, sensory profiles and in vitro starch digestibility of gluten-free breads
    2020
    Co-Authors: Anika Wolter
    Abstract:

    The application of sourdough can improve texture, structure, nutritional value, staling rate and shelf life of wheat and gluten-free breads. These quality improvements are associated with the formation of organic acids, exopolysaccharides (EPS), aroma or antifungal compounds. Initially, the suitability of two lactic acid bacteria strains to serve as sourdough starters for buckwheat, oat, quinoa, sorghum and flours was investigated. Wheat flour was chosen as a reference. The obligate heterofermentative lactic acid bacterium (LAB) Weissella cibaria MG1 (Wc) formed the EPS dextran (a α-1,6-glucan) from sucrose in situ with a molecular size of 106 to 107 kDa. EPS formation in all breads was analysed using size exclusion chromatography and highest amounts were formed in buckwheat (4 g/ kg) and quinoa sourdough (3 g/ kg). The facultative heterofermentative Lactobacillus plantarum FST1.7 (Lp) was identified as strong acidifier and was chosen due to its ubiquitous presence in gluten-free as well as wheat sourdoughs (Vogelmann et al. 2009). Both Wc and Lp, showed highest total titratable acids in buckwheat (16.8 ml; 26.0 ml), teff (16.2 ml; 24.5 ml) and quinoa sourdoughs (26.4 ml; 35.3 ml) correlating with higher amounts of fermentable sugars and higher buffering capacities. Sourdough incorporation reduced the crumb hardness after five days of storage in buckwheat (Wc -111%), teff (Wc -39%) and wheat (Wc -206%; Lp -118%) sourdough breads. The rate of staling (N/ day) was reduced in buckwheat (Ctrl 8 N; Wc 3 N; Lp 6 N), teff (Ctrl 13 N; Wc 9 N; Lp 10 N) and wheat (Ctrl 5 N; Wc 1 N; Lp 2 N) sourdough breads. Bread dough softening upon Wc and Lp sourdough incorporation accounted for increased crumb porosity in buckwheat (+10.4%; +4.7), teff (+8.1%; +8.3%) and wheat sourdough breads (+8.7%; +6.4%). Weissella cibaria MG1 sourdough improved the aroma quality of wheat bread but had no impact on aroma of gluten-free breads. Microbial shelf life however, was not prolonged in any of the breads regardless of the starter culture used. Due to the high prevalence of insulin-dependent diabetes mellitus particular amongst coeliac patients, glycaemic control is of great (Berti et al. 2004). The in vitro starch digestibility of gluten-free breads with and without sourdough addition was analysed to predict the GI (pGI). Sourdough can decrease starch hydrolysis in vitro, due to formation of resistant starch and organic acids. Predicted GI of gluten-free control breads were significantly lower than for the reference white wheat bread (GI=100). Starch granule size was investigated with scanning electron microscopy and was significantly smaller in quinoa flour (

  • influence of dextran producing Weissella cibaria on baking properties and sensory profile of gluten free and wheat breads
    International Journal of Food Microbiology, 2014
    Co-Authors: Anika Wolter, Anna-Sophie Hager, Emanuele Zannini, Michael Czerny, Elke Karin Arendt
    Abstract:

    Abstract Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (− 122%), teff (− 29%), quinoa (− 21%) and wheat sourdough breads (− 122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition.

  • evaluation of exopolysaccharide producing Weissella cibaria mg1 strain for the production of sourdough from various flours
    Food Microbiology, 2014
    Co-Authors: Anika Wolter, Anna-Sophie Hager, Emanuele Zannini, Michael G Ganzle, S Galle, Deborah M Waters, Elke Karin Arendt
    Abstract:

    This study determined exopolysaccharide (EPS) production by Weissella cibaria MG1 in sourdoughs prepared from gluten-free flours (buckwheat, oat, quinoa and teff), as well as wheat flour. Sourdoughs (SD) were fermented without sucrose, or by replacing 10% flour with sucrose to support EPS production. The amount of EPS depended on the substrate: high amounts of EPS corresponding to low amounts of oligosaccharides were found in buckwheat (4.2 g EPS/kg SD) and quinoa sourdoughs (3.2 g EPS/kg SD); in contrast, no EPS but panose-series oligosaccharides (PSO) were detected in wheat sourdoughs. Organic acid production, carbohydrates and rheological changes during fermentation were compared to the EPS negative control without added sucrose. Corresponding to the higher mineral content of the flours, sourdoughs from quinoa, teff and buckwheat had higher buffering capacity than wheat. Fermentable carbohydrates in buckwheat, teff and quinoa flours promoted W. cibaria growth; indicating why W. cibaria failed to grow in oat sourdoughs. Endogenous proteolytic activity was highest in quinoa flour; α-amylase activity was highest in wheat and teff flours. Protein degradation during fermentation was most extensive in quinoa and teff SD reducing protein peaks 18-29, 30-41 and 43–55 kDa extensively. Rheological analyses revealed decreased dough strength (AF) after fermentation, especially in sucrose-supplemented buckwheat sourdoughs correlating with amounts of EPS. High EPS production correlated with high protein, fermentable sugars (glucose, maltose, fructose), and mineral contents in quinoa flour. In conclusion, W. cibaria MG1 is a suitable starter culture for sourdough fermentation of buckwheat, quinoa and teff flour.

  • Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads
    International Journal of Food Microbiology, 2014
    Co-Authors: Anika Wolter, Anna-Sophie Hager, Emanuele Zannini, Michael Czerny, Elke Karin Arendt
    Abstract:

    Breads based on gluten-free buckwheat, quinoa, sorghum and teff flours were produced with addition of 20% sourdough fermented with exopolysaccharide (EPS) producing Weissella cibaria MG1. Wheat bread was baked as a reference. Dough rheology, bread quality parameters and sensory properties of the sourdough-containing breads were compared to sourdough non-containing control breads of the respective flour. The specific volume remained unaffected by sourdough application. In buckwheat, sorghum, teff and wheat sourdough breads acidification increased crumb porosity compared to control breads. Crumb hardness was significantly reduced in buckwheat (-122%), teff (-29%), quinoa (-21%) and wheat sourdough breads (-122%). The staling rate was significantly reduced in buckwheat, teff and wheat sourdough breads. Water activity of the sourdough containing bread crumb was not influenced by the presence of EPS. Due to the presence of exopolysaccharides (EPS) and influence of acidification, the dough strength, AF, as measured by oscillation tests decreased significantly in sourdough-containing buckwheat, sorghum and wheat dough, but increased in sourdough-containing quinoa and teff dough. Microbial shelf-life was significantly prolonged neither for gluten-free sourdough nor for wheat sourdough breads. Scanning electron microscopy of control and sourdough bread crumbs did not show differences concerning structural starch features. In addition, the aroma of most bread was not improved by sourdough addition. ?? 2013 Elsevier B.V.

  • fundamental studies of sourdoughs fermented with Weissella cibaria and lactobacillus plantarum influence on baking characteristics sensory profiles and in vitro starch digestibility of gluten free breads
    2013
    Co-Authors: Anika Wolter
    Abstract:

    The application of sourdough can improve texture, structure, nutritional value, staling rate and shelf life of wheat and gluten-free breads. These quality improvements are associated with the formation of organic acids, exopolysaccharides (EPS), aroma or antifungal compounds. Initially, the suitability of two lactic acid bacteria strains to serve as sourdough starters for buckwheat, oat, quinoa, sorghum and flours was investigated. Wheat flour was chosen as a reference. The obligate heterofermentative lactic acid bacterium (LAB) Weissella cibaria MG1 (Wc) formed the EPS dextran (a α-1,6-glucan) from sucrose in situ with a molecular size of 106 to 107 kDa. EPS formation in all breads was analysed using size exclusion chromatography and highest amounts were formed in buckwheat (4 g/ kg) and quinoa sourdough (3 g/ kg). The facultative heterofermentative Lactobacillus plantarum FST1.7 (Lp) was identified as strong acidifier and was chosen due to its ubiquitous presence in gluten-free as well as wheat sourdoughs (Vogelmann et al. 2009). Both Wc and Lp, showed highest total titratable acids in buckwheat (16.8 ml; 26.0 ml), teff (16.2 ml; 24.5 ml) and quinoa sourdoughs (26.4 ml; 35.3 ml) correlating with higher amounts of fermentable sugars and higher buffering capacities. Sourdough incorporation reduced the crumb hardness after five days of storage in buckwheat (Wc -111%), teff (Wc -39%) and wheat (Wc -206%; Lp -118%) sourdough breads. The rate of staling (N/ day) was reduced in buckwheat (Ctrl 8 N; Wc 3 N; Lp 6 N), teff (Ctrl 13 N; Wc 9 N; Lp 10 N) and wheat (Ctrl 5 N; Wc 1 N; Lp 2 N) sourdough breads. Bread dough softening upon Wc and Lp sourdough incorporation accounted for increased crumb porosity in buckwheat (+10.4%; +4.7), teff (+8.1%; +8.3%) and wheat sourdough breads (+8.7%; +6.4%). Weissella cibaria MG1 sourdough improved the aroma quality of wheat bread but had no impact on aroma of gluten-free breads. Microbial shelf life however, was not prolonged in any of the breads regardless of the starter culture used. Due to the high prevalence of insulin-dependent diabetes mellitus particular amongst coeliac patients, glycaemic control is of great (Berti et al. 2004). The in vitro starch digestibility of gluten-free breads with and without sourdough addition was analysed to predict the GI (pGI). Sourdough can decrease starch hydrolysis in vitro, due to formation of resistant starch and organic acids. Predicted GI of gluten-free control breads were significantly lower than for the reference white wheat bread (GI=100). Starch granule size was investigated with scanning electron microscopy and was significantly smaller in quinoa flour (<2 μm). This resulted in higher enzymatic susceptibility and hence higher pGI for quinoa bread (95). Lowest hydrolysis indexes for sorghum and teff control breads (72 and 74, respectively) correlate with higher gelatinisation peak temperatures (69°C and 71°C, respectively). Levels of resistant starch were not increased by addition of Weissella cibaria MG1 (weak acidifier) or Lactobacillus…