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...

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Bibliographic Details
Published in:International journal of food science 2020, Vol.2020 (2020), p.1-12
Main Authors: Jangiam, Witawat, Kaikaew, Autaipohn, Traiosot, Natthiwut, Teerakulkittipong, Nuttinee, Thaweesak, Supphasin, Thakham, Nattapong, Lirio, Gary Antonio
Format: Article
Language:English
Subjects:
Bacillus siamensis
Bacteria
Chromatography
Colonies
Domain names
Enzymatic activity
Enzyme activity
Enzymes
Fermented food
Food
Food security
Fourier transforms
Functional foods & nutraceuticals
Glucose
Infrared spectroscopy
Levan
Levansucrase
Microbiota
Microorganisms
Morphology
New technology
NMR
Nuclear magnetic resonance
Peptides
Prebiotics
rRNA 16S
Structural analysis
Structure-function relationships
Sucrose
Thin layer chromatography
Traditional foods
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Summary: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.
ISSN:2356-7015
2314-5765
DOI:10.1155/2020/7352484