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Related Experiment Videos

Structural differences in fructans elaborated by streptococcus mutans and Strep. salivarius.

S Ebisu, K Kato, S Kotani

    Journal of Biochemistry
    |November 1, 1975
    PubMed
    Summary

    Different Streptococcus strains produce distinct D-fructans. Streptococcus mutans yields inulin-type structures, while Streptococcus salivarius produces branched levan-type structures, impacting their solubility.

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    Area of Science:

    • Microbiology and Biochemistry
    • Carbohydrate Chemistry

    Background:

    • Certain oral bacteria, including Streptococcus mutans and Streptococcus salivarius, synthesize extracellular polysaccharides known as D-fructans from sucrose.
    • The structural diversity of these D-fructans can influence their physical properties, such as solubility, and their role in microbial ecology.

    Purpose of the Study:

    • To elucidate the structural characteristics of D-fructans produced by cell-free systems of Streptococcus mutans and Streptococcus salivarius.
    • To correlate the identified structural differences with the observed solubility properties of these microbial polysaccharides.

    Main Methods:

    • Cell-free synthesis of D-fructans from sucrose using strains of Streptococcus mutans and Streptococcus salivarius.
    • Structural analysis employing methylation techniques and enzymatic studies to determine glycosidic linkages.

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  • Characterization of average repeating units and assessment of water solubility.

    • Main Results:

    • D-fructans from Streptococcus mutans strains (BHT and JC-1) exhibited cold water-insoluble, inulin-type structures with beta-(2 leads to 1)-D-fructofuranosidic linkages.
    • These inulin-type structures had average repeating units of 8 and 27 sugar residues for strains BHT and JC-1, respectively.
    • The water-soluble fructan from Streptococcus salivarius strain HHT displayed a levan-type branched structure with beta-(2 leads to 6)-D-fructofuranosidic linkages and an average of 9 sugar residues.

    Conclusions:

    • Distinct glycosidic linkages in D-fructans synthesized by Streptococcus mutans and Streptococcus salivarius account for their differing solubility.
    • The inulin-type structure (beta-(2 leads to 1)) confers water insolubility, whereas the levan-type structure (beta-(2 leads to 6)) results in water solubility.