dc.contributor.author | Puertas González, Ana Isabel | |
dc.contributor.author | Llamas Arriba, María Goretti | |
dc.contributor.author | Echeveste Juárez, Oier | |
dc.contributor.author | Berregi Abalde, Iñaki | |
dc.contributor.author | Pardo González, Miguel Angel | |
dc.contributor.author | Prieto Orzanco, Alicia | |
dc.contributor.author | López García, Paloma | |
dc.contributor.author | Dueñas Chasco, María Teresa | |
dc.date.accessioned | 2023-06-21T17:59:27Z | |
dc.date.available | 2023-06-21T17:59:27Z | |
dc.date.issued | 2023-07 | |
dc.identifier.citation | International Journal of Food Microbiology 397 : (2023) // Article ID 110199 | es_ES |
dc.identifier.issn | 1879-3460 | |
dc.identifier.issn | 0168-1605 | |
dc.identifier.uri | http://hdl.handle.net/10810/61523 | |
dc.description.abstract | Some lactic acid bacteria (LAB) strains isolated from alcoholic beverages are able to produce exopolysaccharides (EPS). The present work focuses on the physico-chemical characterization of the heteropolysaccharides (HePS) produced by Liquorilactobacillus sicerae CUPV261T (formerly known as Lactobacillus sicerae) and Secundilactobacillus collinoides CUPV237 (formerly known as Lactobacillus collinoides) strains isolated from cider. Genome sequencing and assembly enabled the identification of at least four putative HePS gene clusters in each strain, which correlated with the ability of both strains to secrete EPS. The crude EPS preparation from CUPV261T contained glucose, galactose and rhamnose, and that of CUPV237 was composed of glucose, galactose and N-acetylglucosamine. Both EPS were mixtures of HePS of different composition, with two major soluble components of average molecular weights (Mw) in the range of 106 and 104 g.mol−1. These HePS were resistant to gastric stress conditions in an in vitro model, and they significantly reduced zebrafish larvae mortality in an in vivo model of inflammatory bowel disease. | es_ES |
dc.description.sponsorship | This research was funded by the Spanish Ministry of Science, Innovation and Universities (grant RTI2018-097114-B-I00 to P.L. and M.T.D.), by the Basque Government (grants KK-2019/00076, KK-2021/00034, KK-2022/00107, IT1662-22 and PIBA_2020_1_0032 to M.T.D and O.E.) and by the University of the Basque Country (GIU19/014). | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.relation | info:eu-repo/grantAgreement/MICIU/RTI2018-097114-B-I00 | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
dc.subject | lactic acid bacteria | es_ES |
dc.subject | Liquorilactobacillus sicerae | es_ES |
dc.subject | Secundilactobacillus collinoides | es_ES |
dc.subject | exopolysaccharides | es_ES |
dc.subject | hteropolysaccharides | es_ES |
dc.subject | gene clusters | es_ES |
dc.subject | cider | es_ES |
dc.subject | zebrafish | es_ES |
dc.title | Characterization of the heteropolysaccharides produced by Liquorilactobacillus sicerae CUPV261 and Secundilactobacillus collinoides CUPV237 isolated from cider | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.holder | © 2023 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). | es_ES |
dc.rights.holder | Atribución 3.0 España | * |
dc.relation.publisherversion | https://www.sciencedirect.com/science/article/pii/S0168160523001150 | es_ES |
dc.identifier.doi | 10.1016/j.ijfoodmicro.2023.110199 | |
dc.departamentoes | Química aplicada | es_ES |
dc.departamentoeu | Kimika aplikatua | es_ES |