TY - JOUR
T1 - Physicochemical characterization of glucan AK7 produced by quinoa sourdough isolate Leuconostoc mesenteroides AK7
AU - İspirli, Hümeyra
AU - Arslan, Şeyma
AU - Tuncer, Fatma
AU - Kasapoglu, Muhammed Z.
AU - Ortakcı, Fatih
AU - Tuncil, Yunus Emre
AU - Dertli, Enes
N1 - Publisher Copyright:
© 2025 Elsevier B.V.
PY - 2025/8
Y1 - 2025/8
N2 - The production of exopolysaccharides (EPS) by Lactic Acid Bacteria (LAB) is technologically crucial because it has a wide range of applications in food technology, biotechnology, and health. In the present work, a new quinoa sourdough isolate of Leuconostoc mesenteroides strain AK7 was identified as a novel producer of a dextran-type EPS. The monomeric units of EPS AK7 were confirmed by HPLC analysis, while NMR spectroscopy and GC–MS linkage analysis further verified the EPS structure as a branched dextran containing mainly (1 → 6)-linked α- D -glucose units with (1 → 3,6)-linked α- D -glucose unit as branching points. An average molecular weight of 1.2 × 106 Da was detected for glucan AK7. FTIR analysis was applied to determine the functional units of dextran AK7. In terms of thermal features, TGA and DSC analysis were applied and a specific degradation temperature of 300 °C was found for dextran AK7. The morphology of the lyophilized EPS displayed a rough, dense, and porous structure, as observed through SEM analysis. Dextran AK7 revealed a semi-crystalline nature detected by XRD analysis. These structural and functional properties of dextran AK7 produced by Leuconostoc mesenteroides AK7 from quinoa sourdough suggest its potential usage for food industry applications.
AB - The production of exopolysaccharides (EPS) by Lactic Acid Bacteria (LAB) is technologically crucial because it has a wide range of applications in food technology, biotechnology, and health. In the present work, a new quinoa sourdough isolate of Leuconostoc mesenteroides strain AK7 was identified as a novel producer of a dextran-type EPS. The monomeric units of EPS AK7 were confirmed by HPLC analysis, while NMR spectroscopy and GC–MS linkage analysis further verified the EPS structure as a branched dextran containing mainly (1 → 6)-linked α- D -glucose units with (1 → 3,6)-linked α- D -glucose unit as branching points. An average molecular weight of 1.2 × 106 Da was detected for glucan AK7. FTIR analysis was applied to determine the functional units of dextran AK7. In terms of thermal features, TGA and DSC analysis were applied and a specific degradation temperature of 300 °C was found for dextran AK7. The morphology of the lyophilized EPS displayed a rough, dense, and porous structure, as observed through SEM analysis. Dextran AK7 revealed a semi-crystalline nature detected by XRD analysis. These structural and functional properties of dextran AK7 produced by Leuconostoc mesenteroides AK7 from quinoa sourdough suggest its potential usage for food industry applications.
UR - https://www.scopus.com/pages/publications/105008793891
U2 - 10.1016/j.ijbiomac.2025.145442
DO - 10.1016/j.ijbiomac.2025.145442
M3 - Article
AN - SCOPUS:105008793891
SN - 0141-8130
VL - 319
JO - International Journal of Biological Macromolecules
JF - International Journal of Biological Macromolecules
M1 - 145442
ER -