Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand
The rising global population continues to threaten the world’s food security. The discovery of new technologies to produce food of nutritional and functional properties is urgently needed. One beneficial food to humans of known nutritional value is the prebiotic levan. To address the problem, the pr...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-01-01
|
| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/7352484 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832546879849627648 |
|---|---|
| author | Nattapong Thakham Supphasin Thaweesak Nuttinee Teerakulkittipong Natthiwut Traiosot Autaipohn Kaikaew Gary Antonio Lirio Witawat Jangiam |
| author_facet | Nattapong Thakham Supphasin Thaweesak Nuttinee Teerakulkittipong Natthiwut Traiosot Autaipohn Kaikaew Gary Antonio Lirio Witawat Jangiam |
| author_sort | Nattapong Thakham |
| collection | DOAJ |
| description | The rising global population continues to threaten the world’s food security. The discovery of new technologies to produce food of nutritional and functional properties is urgently needed. One beneficial food to humans of known nutritional value is the prebiotic levan. To address the problem, the present work is aimed at isolating levansucrase enzyme-producing microorganisms from traditional fermented food in Thailand. Bacterial colony morphology was observed for mucoidal consistency on culture plates. Isolated colonies were characterized morphologically by gram staining methods. Dinitrosalicylic acid (DNS) and thin-layer chromatography (TLC) reported the highest microbial enzyme activity of 8.51 IU/ml at 12 hours via hydrolysis and frutotransferase activities. Structural characterization of levan via Fourier-transform infrared spectroscopy (FTIR) and 1H and 13C nuclear magnetic resonance (NMR) spectroscopy showed β-(2,6)-fructofuranose linkages. The highest enzyme activity was exhibited by bacterium B-6 identified as Bacillus siamensis NR 11274.1 based on the 16s rDNA gene sequence analyses. Thus, the isolated bacterium from the traditional food was confirmed to produce levansucrase enzyme of high industrial importance for the synthesis of levan as a functional food. |
| format | Article |
| id | doaj-art-6af5e966b8a846618dca4dfa448cbe54 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-6af5e966b8a846618dca4dfa448cbe542025-02-03T06:46:41ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/73524847352484Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in ThailandNattapong Thakham0Supphasin Thaweesak1Nuttinee Teerakulkittipong2Natthiwut Traiosot3Autaipohn Kaikaew4Gary Antonio Lirio5Witawat Jangiam6Department of Chemical Engineering, National Chung Hsing University, Xingda Road, Taichung City 402, TaiwanDepartment of Chemical Engineering, Faculty of Engineering, Burapha University, Saensook, Maung, Chonburi 20131, ThailandFaculty of Pharmaceutical Sciences, Burapha University, Saensook, Maung, Chonburi 20131, ThailandBioengineering Program, Faculty of Engineering, Burapha University, Saensook, Maung, Chonburi 20131, ThailandBioengineering Program, Faculty of Engineering, Burapha University, Saensook, Maung, Chonburi 20131, ThailandInstitute for Science and Technology Research, Center for Life Sciences Research, Polytechnic University of the Philippines, Manila 1008, PhilippinesDepartment of Chemical Engineering, Faculty of Engineering, Burapha University, Saensook, Maung, Chonburi 20131, ThailandThe rising global population continues to threaten the world’s food security. The discovery of new technologies to produce food of nutritional and functional properties is urgently needed. One beneficial food to humans of known nutritional value is the prebiotic levan. To address the problem, the present work is aimed at isolating levansucrase enzyme-producing microorganisms from traditional fermented food in Thailand. Bacterial colony morphology was observed for mucoidal consistency on culture plates. Isolated colonies were characterized morphologically by gram staining methods. Dinitrosalicylic acid (DNS) and thin-layer chromatography (TLC) reported the highest microbial enzyme activity of 8.51 IU/ml at 12 hours via hydrolysis and frutotransferase activities. Structural characterization of levan via Fourier-transform infrared spectroscopy (FTIR) and 1H and 13C nuclear magnetic resonance (NMR) spectroscopy showed β-(2,6)-fructofuranose linkages. The highest enzyme activity was exhibited by bacterium B-6 identified as Bacillus siamensis NR 11274.1 based on the 16s rDNA gene sequence analyses. Thus, the isolated bacterium from the traditional food was confirmed to produce levansucrase enzyme of high industrial importance for the synthesis of levan as a functional food.http://dx.doi.org/10.1155/2020/7352484 |
| spellingShingle | Nattapong Thakham Supphasin Thaweesak Nuttinee Teerakulkittipong Natthiwut Traiosot Autaipohn Kaikaew Gary Antonio Lirio Witawat Jangiam Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand International Journal of Food Science |
| title | Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand |
| title_full | Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand |
| title_fullStr | Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand |
| title_full_unstemmed | Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand |
| title_short | Structural Characterization of Functional Ingredient Levan Synthesized by Bacillus siamensis Isolated from Traditional Fermented Food in Thailand |
| title_sort | structural characterization of functional ingredient levan synthesized by bacillus siamensis isolated from traditional fermented food in thailand |
| url | http://dx.doi.org/10.1155/2020/7352484 |
| work_keys_str_mv | AT nattapongthakham structuralcharacterizationoffunctionalingredientlevansynthesizedbybacillussiamensisisolatedfromtraditionalfermentedfoodinthailand AT supphasinthaweesak structuralcharacterizationoffunctionalingredientlevansynthesizedbybacillussiamensisisolatedfromtraditionalfermentedfoodinthailand AT nuttineeteerakulkittipong structuralcharacterizationoffunctionalingredientlevansynthesizedbybacillussiamensisisolatedfromtraditionalfermentedfoodinthailand AT natthiwuttraiosot structuralcharacterizationoffunctionalingredientlevansynthesizedbybacillussiamensisisolatedfromtraditionalfermentedfoodinthailand AT autaipohnkaikaew structuralcharacterizationoffunctionalingredientlevansynthesizedbybacillussiamensisisolatedfromtraditionalfermentedfoodinthailand AT garyantoniolirio structuralcharacterizationoffunctionalingredientlevansynthesizedbybacillussiamensisisolatedfromtraditionalfermentedfoodinthailand AT witawatjangiam structuralcharacterizationoffunctionalingredientlevansynthesizedbybacillussiamensisisolatedfromtraditionalfermentedfoodinthailand |