Synthesis and Physico-Chemical Analysis of Dextran from Maltodextrin via pH Controlled Fermentation by <i>Gluconobacter oxydans</i>
Dextran is an exopolysaccharide (EPS) with multifunctional applications in the food and pharmaceutical industries, primarily synthesized from <i>Leuconostoc mesenteroides</i>. Dextran can be produced from dextrin through <i>Gluconobacter oxydans</i> fermentation, utilizing it...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-01-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/1/85 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841549201218994176 |
|---|---|
| author | Seung-Min Baek Bo-Ram Park Legesse Shiferaw Chewaka Yun-Sang So Ji-Hye Jung Seul Lee Ji Young Park |
| author_facet | Seung-Min Baek Bo-Ram Park Legesse Shiferaw Chewaka Yun-Sang So Ji-Hye Jung Seul Lee Ji Young Park |
| author_sort | Seung-Min Baek |
| collection | DOAJ |
| description | Dextran is an exopolysaccharide (EPS) with multifunctional applications in the food and pharmaceutical industries, primarily synthesized from <i>Leuconostoc mesenteroides</i>. Dextran can be produced from dextrin through <i>Gluconobacter oxydans</i> fermentation, utilizing its dextran dextrinase activity. This study examined how jar fermentor conditions impact the growth and enzyme activity of <i>G. oxydans</i>, with a focus on the effects of pH on dextran synthesis via bioconversion (without pH control, pH 4.5, and pH 5.0; Jp-UC, Jp-4.5, and Jp-5.0). After 72 h, the cell density (O.D. at 600 nm) was 7.2 for Jp-4.5, 6.5 for Jp-5.0, and 3.7 for Jp-UC. Flow property analysis, indicating dextran production, showed that Jp-4.5 had the highest viscosity (30.99 mPa·s). <sup>1</sup>H-NMR analysis confirmed the formation of α-1,6 glycosidic bonds in bioconversion products, with bond ratios ranging from ~1:0.17 to ~1:2.84. The distribution of molecular weights varied from 1.3 × 10<sup>3</sup> Da to 5.1 × 10<sup>4</sup> Da depending on pH. The hydrolysis rates to glucose differed with pH, with the slowest rate at pH 4.5 (53.96%). These results suggest that the production of dextran by <i>G. oxydans</i> is significantly influenced by the pH conditions. This dextran could function as a slowly digestible carbohydrate, aiding in postprandial glycemic regulation and mitigating chronic metabolic diseases like diabetes. |
| format | Article |
| id | doaj-art-1f409c03d353478bad5278f5dcb4741c |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-1f409c03d353478bad5278f5dcb4741c2025-01-10T13:17:45ZengMDPI AGFoods2304-81582025-01-011418510.3390/foods14010085Synthesis and Physico-Chemical Analysis of Dextran from Maltodextrin via pH Controlled Fermentation by <i>Gluconobacter oxydans</i>Seung-Min Baek0Bo-Ram Park1Legesse Shiferaw Chewaka2Yun-Sang So3Ji-Hye Jung4Seul Lee5Ji Young Park6Fermentation Research Department, National Institute of Agricultural Science, RDA, Jeonju 54875, Republic of KoreaFermentation Research Department, National Institute of Agricultural Science, RDA, Jeonju 54875, Republic of KoreaFermentation Research Department, National Institute of Agricultural Science, RDA, Jeonju 54875, Republic of KoreaDepartment of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul 05006, Republic of KoreaFermentation Research Department, National Institute of Agricultural Science, RDA, Jeonju 54875, Republic of KoreaFermentation Research Department, National Institute of Agricultural Science, RDA, Jeonju 54875, Republic of KoreaFermentation Research Department, National Institute of Agricultural Science, RDA, Jeonju 54875, Republic of KoreaDextran is an exopolysaccharide (EPS) with multifunctional applications in the food and pharmaceutical industries, primarily synthesized from <i>Leuconostoc mesenteroides</i>. Dextran can be produced from dextrin through <i>Gluconobacter oxydans</i> fermentation, utilizing its dextran dextrinase activity. This study examined how jar fermentor conditions impact the growth and enzyme activity of <i>G. oxydans</i>, with a focus on the effects of pH on dextran synthesis via bioconversion (without pH control, pH 4.5, and pH 5.0; Jp-UC, Jp-4.5, and Jp-5.0). After 72 h, the cell density (O.D. at 600 nm) was 7.2 for Jp-4.5, 6.5 for Jp-5.0, and 3.7 for Jp-UC. Flow property analysis, indicating dextran production, showed that Jp-4.5 had the highest viscosity (30.99 mPa·s). <sup>1</sup>H-NMR analysis confirmed the formation of α-1,6 glycosidic bonds in bioconversion products, with bond ratios ranging from ~1:0.17 to ~1:2.84. The distribution of molecular weights varied from 1.3 × 10<sup>3</sup> Da to 5.1 × 10<sup>4</sup> Da depending on pH. The hydrolysis rates to glucose differed with pH, with the slowest rate at pH 4.5 (53.96%). These results suggest that the production of dextran by <i>G. oxydans</i> is significantly influenced by the pH conditions. This dextran could function as a slowly digestible carbohydrate, aiding in postprandial glycemic regulation and mitigating chronic metabolic diseases like diabetes.https://www.mdpi.com/2304-8158/14/1/85α-1,6 glucanbioconversiondextranEPS<i>Gluconobacter oxydans</i> |
| spellingShingle | Seung-Min Baek Bo-Ram Park Legesse Shiferaw Chewaka Yun-Sang So Ji-Hye Jung Seul Lee Ji Young Park Synthesis and Physico-Chemical Analysis of Dextran from Maltodextrin via pH Controlled Fermentation by <i>Gluconobacter oxydans</i> Foods α-1,6 glucan bioconversion dextran EPS <i>Gluconobacter oxydans</i> |
| title | Synthesis and Physico-Chemical Analysis of Dextran from Maltodextrin via pH Controlled Fermentation by <i>Gluconobacter oxydans</i> |
| title_full | Synthesis and Physico-Chemical Analysis of Dextran from Maltodextrin via pH Controlled Fermentation by <i>Gluconobacter oxydans</i> |
| title_fullStr | Synthesis and Physico-Chemical Analysis of Dextran from Maltodextrin via pH Controlled Fermentation by <i>Gluconobacter oxydans</i> |
| title_full_unstemmed | Synthesis and Physico-Chemical Analysis of Dextran from Maltodextrin via pH Controlled Fermentation by <i>Gluconobacter oxydans</i> |
| title_short | Synthesis and Physico-Chemical Analysis of Dextran from Maltodextrin via pH Controlled Fermentation by <i>Gluconobacter oxydans</i> |
| title_sort | synthesis and physico chemical analysis of dextran from maltodextrin via ph controlled fermentation by i gluconobacter oxydans i |
| topic | α-1,6 glucan bioconversion dextran EPS <i>Gluconobacter oxydans</i> |
| url | https://www.mdpi.com/2304-8158/14/1/85 |
| work_keys_str_mv | AT seungminbaek synthesisandphysicochemicalanalysisofdextranfrommaltodextrinviaphcontrolledfermentationbyigluconobacteroxydansi AT borampark synthesisandphysicochemicalanalysisofdextranfrommaltodextrinviaphcontrolledfermentationbyigluconobacteroxydansi AT legesseshiferawchewaka synthesisandphysicochemicalanalysisofdextranfrommaltodextrinviaphcontrolledfermentationbyigluconobacteroxydansi AT yunsangso synthesisandphysicochemicalanalysisofdextranfrommaltodextrinviaphcontrolledfermentationbyigluconobacteroxydansi AT jihyejung synthesisandphysicochemicalanalysisofdextranfrommaltodextrinviaphcontrolledfermentationbyigluconobacteroxydansi AT seullee synthesisandphysicochemicalanalysisofdextranfrommaltodextrinviaphcontrolledfermentationbyigluconobacteroxydansi AT jiyoungpark synthesisandphysicochemicalanalysisofdextranfrommaltodextrinviaphcontrolledfermentationbyigluconobacteroxydansi |