2 research outputs found
Characterization of Mundticin L, a Class IIa Anti-Listeria Bacteriocin from Enterococcus mundtii CUGF08â–¿
Enterococcus mundtii CUGF08, a lactic acid bacterium isolated from alfalfa sprouts, was found to produce mundticin L, a new class IIa bacteriocin that has a high level of inhibitory activity against the genus Listeria. The plasmid-associated operons containing genes for the mundticin L precursor, the ATP binding cassette (ABC) transporter, and immunity were cloned and sequenced. The fifth residue of the conservative consensus sequence YGNGX in the mature bacteriocin is leucine instead of valine in the sequences of the homologous molecules mundticin KS (ATO6) and enterocin CRL35. The primary structures of the ABC transporter and the immunity protein are homologous but unique
Cranberry arabino-xyloglucan and pectic oligosaccharides induce lactobacillus growth and short-chain fatty acid production
Numerous health benefits have been reported from the consumption of cranberry-derived
products, and recent studies have identified bioactive polysaccharides and oligosaccharides from
cranberry pomace. This study aimed to further characterize xyloglucan and pectic oligosaccharide
structures from pectinase-treated cranberry pomace and measure the growth and short-chain fatty
acid production of 86 Lactobacillus strains using a cranberry oligosaccharide fraction as the carbon
source. In addition to arabino-xyloglucan structures, cranberry oligosaccharides included pectic
rhamnogalacturonan I which was methyl-esterified, acetylated and contained arabino-galacto-oligosaccharide
side chains and a 4,5-unsaturated function at the non-reducing end. When grown on
cranberry oligosaccharides, ten Lactobacillus strains reached a final culture density (ΔOD) ≥ 0.50 after
24 h incubation at 32 °C, which was comparable to L. plantarum ATCC BAA 793. All strains produced
lactic, acetic, and propionic acids, and all but three strains produced butyric acid. This study
demonstrated that the ability to metabolize cranberry oligosaccharides is Lactobacillus strain specific,
with some strains having the potential to be probiotics, and for the first time showed these ten
strains were capable of growth on this carbon source. The novel cranberry pectic and arabino-xyloglucan
oligosaccharide structures reported here combined with the Lactobacillus strains that can
metabolize cranberry oligosaccharides and produce short-chain fatty acids, have excellent potential
as health-promoting synbiotics