The structure of an extracellular, water-soluble polysaccharide elaborated by the cariogenic Streptococcus mutans GS-5

1980 ◽  
Vol 86 (1) ◽  
pp. 105-112 ◽  
Author(s):  
Frederick R. Higton ◽  
Helmut Weigel
Keyword(s):  
Streptococcus Mutans ◽  
Water Soluble ◽  
Extracellular Water ◽  
Soluble Polysaccharide

scholarly journals Dynamic Production of Soluble Extracellular Polysaccharides byStreptococcus mutans

2011 ◽  
Vol 2011 ◽  
pp. 1-6 ◽  
Author(s):  
Eva-Maria Decker ◽  
Ilka Dietrich ◽  
Christian Klein ◽  
Christiane von Ohle
Keyword(s):  
Streptococcus Mutans ◽  
Concanavalin A ◽  
Water Soluble ◽  
Extracellular Polysaccharides ◽  
Extracellular Water ◽  
Enzyme Substrate ◽  
Insoluble Polymers ◽  
Dynamic Production

Caries development in the presence ofStreptococcus mutansis associated not only with the production of extracellular water-insoluble polymers but also is based on water-soluble polysaccharides. The aim of this study was the evaluation of a novel glucan-specific Lectin assay for monitoring water-soluble EPS produced byS. mutansduring several growth periods in different media.S. mutanscultures were grown for 24 h, 48 h, and 144 h in medium deficient of sucrose (A) and medium supplemented with 5% sucrose (B). Microtiter well plates were coated with cell-free supernatants followed by the addition of labeled Concanavalin-A and enzyme substrate. The substrate reactions were kinetically detected at 405 nm. The validation of the assay was performed using carbohydrates dextran, xanthan, and sucrose as reference. This new Concanavalin-A-based assay showed the highest sensitivity for dextran and revealed that the glucan production ofS. mutansreached its maximum at 144 h in medium B according to bacterial maturation.

Molecular, rheological and physicochemical characterisation of puka gum, an arabinogalactan-protein extracted from the Meryta sinclairii tree

2020 ◽  
Author(s):  
MSM Wee ◽  
Ian Sims ◽  
KKT Goh ◽  
L Matia-Merino
Keyword(s):  
Hydrodynamic Radius ◽  
Average Molecular Weight ◽  
Gum Arabic ◽  
Water Soluble ◽  
Arabinogalactan Protein ◽  
Type Ii ◽  
Weight Average Molecular Weight ◽  
Soluble Polysaccharide ◽  
Physicochemical Characterisation ◽  
Increasing Temperature

© 2019 Elsevier Ltd A water-soluble polysaccharide (type II arabinogalactan-protein) extracted from the gum exudate of the native New Zealand puka tree (Meryta sinclairii), was characterised for its molecular, rheological and physicochemical properties. In 0.1 M NaCl, the weight average molecular weight (Mw) of puka gum is 5.9 × 106 Da with an RMS radius of 56 nm and z-average hydrodynamic radius of 79 nm. The intrinsic viscosity of the polysaccharide is 57 ml/g with a coil overlap concentration 15% w/w. Together, the shape factor, p, of 0.70 (exponent of RMS radius vs. hydrodynamic radius), Smidsrød-Haug's stiffness parameter B of 0.031 and Mark-Houwink exponent α of 0.375 indicate that the polysaccharide adopts a spherical conformation in solution, similar to gum arabic. The pKa is 1.8. The polysaccharide exhibits a Newtonian to shear-thinning behaviour from 0.2 to 25% w/w. Viscosity of the polysaccharide (1 s−1) decreases with decreasing concentration, increasing temperature, ionic strength, and at acidic pH.

A WATER-SOLUBLE GALACTOMANNAN FROM COCONUT (COCOS NUCIFERA): PART I. METHYLATION STUDIES

1961 ◽  
Vol 39 (2) ◽  
pp. 375-381 ◽  
Author(s):  
C. V. N. Rao ◽  
D. Choudhury ◽  
P. Bagchi
Keyword(s):  
Cocos Nucifera ◽  
Periodate Oxidation ◽  
Water Soluble ◽  
Soluble Polysaccharide ◽  
Structural Significance

A water-soluble polysaccharide isolated from the kernel of coconut (Cocos nucifera) had [α]D −85° and contained D-galactose (1 mole) and D-mannose (2 moles). Methylation and hydrolysis yielded 2,3,4,6-tetra-O-methyl-D-mannose (0.51 mole); 2,3,4,6-tetra-O-methyl-D-galactose (0.5 mole); 2,3,6-tri-O-methyl-D-mannose (5.52 moles); 2,3,6-tri-O-methyl-D-galactose (1.51 moles); and a di-O-methyl-D-galactose (1 mole). These data agree with those of periodate oxidation. The structural significance of these results is discussed.

Polysaccharide production by kefir grains during whey fermentation

2001 ◽  
Vol 68 (4) ◽  
pp. 653-661 ◽  
Author(s):  
PABLO SEBASTIÁN RIMADA ◽  
ANALÍA GRACIELA ABRAHAM
Keyword(s):  
Soluble Fraction ◽  
Water Soluble ◽  
Grain Weight ◽  
Fermentation Time ◽  
Polysaccharide Fraction ◽  
Polysaccharide Production ◽  
Lactose Concentration ◽  
The Media ◽  
Soluble Polysaccharide ◽  
Kefir Grains

Fermentation of deproteinised whey with kefir grains CIDCA AGK1 was studied focusing on polysaccharide production from lactose. Kefir grains were able to acidify whey at different rates depending on the grain/whey ratio. During fermentation, kefir grains increased their weight and a water-soluble polysaccharide was released to the media. Exopolysaccharide concentration increased with fermentation time, reaching values of 57·2 and 103·4 mg/l after 5 days of fermentation in cultures with 10 and 100 g kefir grains/l, respectively. The polysaccharide fraction quantified after fermentation corresponded to the soluble fraction, because part of the polysaccharide became a component of the grain. Weight of kefir grains varied depending on the time of fermentation. Polysaccharide production was affected by temperature. Although the highest concentration of polysaccharide in the media was observed at 43 °C at both grain/whey ratios, the weight of the grains decreased in these conditions. In conclusion, kefir grains were able to acidify deproteinised whey, reducing lactose concentration, increasing their weight and producing a soluble polysaccharide.

Interaction of Streptococcus mutans Glucosyltransferases with Teichoic Acids

1980 ◽  
Vol 29 (2) ◽  
pp. 376-382
Author(s):  
H. K. Kuramitsu ◽  
L. Wondrack ◽  
M. McGuinness
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Streptococcus Mutans ◽  
Teichoic Acid ◽  
Lipoteichoic Acid ◽  
Water Soluble ◽  
Heat Inactivation ◽  
Teichoic Acids ◽  
Insoluble Glucan

The Streptococcus mutans GS5 glucosyltransferase activities (both water-soluble and -insoluble glucan-synthesizing fractions) were inhibited by purified lipoteichoic acid. In vitro sucrose-dependent colonization of smooth surfaces by strain GS5 was also markedly reduced in the presence of the amphipathic molecules. The inhibition of soluble glucan synthesis by lipoteichoic acid appeared to be competitive with respect to both sucrose and primer dextran T10. These inhibitory effects were dependent on the presence of the fatty acid components of lipoteichoic acid since deacylated lipoteichoic acids did not inhibit glucosyltransferase activity. However, the deacylated molecules did interact with the enzymes since deacylated lipoteichoic acid partially protected the enzyme activity against heat inactivation and also induced the formation of high-molecular-weight enzyme complexes from the soluble glucan-synthesizing fraction. The presence of teichoic acid in high-molecular-weight aggregates of glucosyltransferase isolated from the culture fluids of strain GS5 was suggested by the detection of polyglycerophosphate in these fractions. In addition to strain GS5, two other organisms containing polyglycerophosphate teichoic acids, Lactobacillus casei and Lactobacillus fermentum , were demonstrated to bind glucosyltransferase activity. These results are discussed relative to the potential role of teichoic acid-glucosyltransferase interactions in enzyme binding to the cell surface of S. mutans and the formation of high-molecular-weight enzyme aggregates in the culture fluids of the organism.

scholarly journals Characterization and Prebiotic Potential of Longan Juice Obtained by Enzymatic Conversion of Constituent Sucrose into Fructo-Oligosaccharides

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2596 ◽  
Author(s):  
Yongxia Cheng ◽  
Haibo Lan ◽  
Lei Zhao ◽  
Kai Wang ◽  
Zhuoyan Hu
Keyword(s):  
Soluble Sugar ◽  
Monosaccharide Composition ◽  
Water Soluble ◽  
Lactobacillus Delbrueckii ◽  
Soluble Solids ◽  
Enzyme Treatment ◽  
Bacteria Growth ◽  
Before And After ◽  
Soluble Polysaccharide

The prebiotic potential of longan juice obtained by a commercial Viscozyme L for conversion of constituent sucrose to fructo-oligosaccharide was investigated. The physicochemical properties and carbohydrate composition of the longan juice was evaluated before and after enzymatic treatment. The stimulation effects of the treated longan juice on probiotic bacteria growth were also studied in vitro. The results showed that total soluble solids, yield and clarity of longan juice were all significantly improved after enzyme treatment. The water-soluble polysaccharide content, including pectin, was significantly increased. Compared with the natural longan pulp, the enzyme treated juice showed a significant decrease in sucrose content. Substantial fructo-oligosaccharides including 1-kestose and nystose were synthesized after enzyme treatment. The molecular weight distribution and the monosaccharide composition of the water-soluble polysaccharide were significantly changed by enzyme treatment. The treated longan juice and its ethanol-soluble sugar fraction promoted the growth of Streptococus thermophiles, Lactobacillus acidophilus and Lactobacillus delbrueckii, showing a good potential of the treated longan juice for producing functional foods and nutraceuticals.

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