Structural and physicochemical characterisation and antioxidant activity of an α-D-glucan produced by sourdough isolate Weissella cibaria MED17
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Hani Aburas1, Hümeyra İspirli2, Osman Taylan1
1King Abdulaziz University, Faculty of Engineering, Department of Industrial Engineering, Jeddah, Saudi Arabia.
Abstract:
An exopolysaccharide (EPS) producer slimy-mucoid type colony was isolated from sourdough and identified as Weissella cibaria MED17. The 1H and 13C NMR spectra of EPS MED17 demonstrated that this EPS was a dextran type glucan ((1 → 6)-linked α-D-glucose core structure) containing (1 → 3)-linked α-D-glucose branches and proportion of (1 → 6)-linked α-D-glucose units to (1 → 3)-linked α-D-glucose units was 94.3:5.7%. The FTIR analysis also confirmed the (1 → 6)-linked α-D-glucose linkage. A high level of thermal stability was observed for glucan MED17 as no degradation up to 300 °C was observed by TGA and DSC analysis. The XRD analysis of glucan MED17 showed its semi- crystalline nature and its compact sheet-like morphology was observed by SEM analysis. Finally, antioxidant characteristics of glucan MED17 were determined by ABTS and DPPH radical scavenging activity tests that revealed a moderate antioxidant activity of glucan MED17. These findings show potential techno-functional characteristics of glucan MED17.
Insights
A novel dextran glucan from Weissella cibaria MED17, isolated from sourdough, exhibits excellent thermal stability and moderate antioxidant activity. This exopolysaccharide (EPS) shows promising techno-functional properties for various applications.
Area of Science:
- Microbiology
- Food Science
- Biochemistry
Background:
- Sourdough fermentation involves various microorganisms, including exopolysaccharide (EPS) producers.
- Exopolysaccharides possess diverse techno-functional properties relevant to food and industrial applications.
Purpose of the Study:
- To isolate and identify an exopolysaccharide (EPS) producing bacterium from sourdough.
- To characterize the structure, thermal stability, morphology, and antioxidant activity of the produced EPS.
Main Methods:
- Isolation and identification of the bacterial strain (Weissella cibaria MED17).
- Structural elucidation using Nuclear Magnetic Resonance (NMR) and Fourier-Transform Infrared (FTIR) spectroscopy.
- Thermal stability assessment via Thermogravimetric Analysis (TGA) and Differential Scanning Calorimetry (DSC).
- Morphological analysis using Scanning Electron Microscopy (SEM).
- Antioxidant activity evaluation using ABTS and DPPH radical scavenging assays.
Main Results:
- Weissella cibaria MED17 was identified as the EPS producer.
- The EPS was characterized as a dextran glucan with a high proportion of (1→6)-linked α-D-glucose units.
- The glucan exhibited high thermal stability up to 300°C and a semi-crystalline nature.
- SEM analysis revealed a compact, sheet-like morphology.
- Moderate antioxidant activity was observed in ABTS and DPPH assays.
Conclusions:
- Weissella cibaria MED17 produces a thermally stable dextran glucan with potential techno-functional properties.
- The characterized glucan demonstrates moderate antioxidant capacity.
- This exopolysaccharide holds promise for applications in the food industry due to its stability and functional characteristics.
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