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United States Department of Agriculture

Agricultural Research Service

Title: Nutritional Aspects of Polysaccharides and Oligosaccharides from Leuconostoc Mesenteroides

Author
item Cote, Gregory

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: September 9, 2004
Publication Date: September 9, 2004
Citation: Cote, G.L. 2004. Nutritional aspects of polysaccharides and oligosaccharides from Leuconostoc mesenteroides [abstract]. Society for General Microbiology 155th Meeting, September 6-9, 2004, Dublin, Ireland. p. 26.

Technical Abstract: Many lactic acid bacteria (LAB) secrete extracellular enzymes that convert sucrose into polysaccharides. These enzymes, known as glycansucrases, use the high-energy bond present in sucrose to enable the transfer of glucose or fructose into oligomers or polymers. The best known of these products is dextran from Leuconostoc mesenteroides NRRL B-512F, but other glucans or fructans have been explored recently for their applicability for certain food formulations. One of these, alternan, is unique in its combination of high-molecular weight, low viscosity, and resistance to enzymic digestion. Glycansucrases can also be used to make a wide variety of oligosaccharides, many of which show promise as prebiotics. One advantage of using glucansucrases for the synthesis of prebiotic oligosaccharides is that the oligomer size (DP, or degree of polymerization) can be controlled by manipulation of reaction conditions so that oligomers ranging from disaccharides to dodecasaccharides may be obtained. Current USDA research on glycansucrases as applied to the food industry will be discussed. Alternansucrase, and the polysaccharide and oligosaccharide products from it, will be compared with other glucansucrases and their products, including dextransucrase and levansucrase.

Last Modified: 12/21/2014
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