Carbohydrate and protein sources influence the induction of α- and β-galactosidases in Lactobacillus reuteri
The induction of α- and β-galactosidases in six strains of Lactobacillus reuteri ( L. reuteri) by six carbohydrate sources and four protein sources was studied. L. reuteri grown on raffinose had the highest α-galactosidase activity (10.55 Gal U/ml), while lactose exhibited the highest β-galactosidas...
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| Veröffentlicht in: | Food chemistry 2009-12, Vol.117 (4), p.654-659 |
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| creator | Alazzeh, A.Y. Ibrahim, S.A. Song, D. Shahbazi, A. AbuGhazaleh, A.A. |
| description | The induction of α- and β-galactosidases in six strains of
Lactobacillus reuteri (
L.
reuteri) by six carbohydrate sources and four protein sources was studied.
L.
reuteri grown on raffinose had the highest α-galactosidase activity (10.55 Gal
U/ml), while lactose exhibited the highest β-galactosidase activity (43.82 Gal
U/ml) when compared to other carbohydrate sources.
L.
reuteri grown on yeast extract exhibited the highest α- and β-galactosidases activity (15.27 and 12.88 Gal
U/ml, respectively) when compared to other protein sources. MF14C and SD2112 grown on raffinose had the highest α-galactosidase activity (14.75 and 14.18 Gal
U/ml, respectively) followed by CF2-7F (13.38 Gal
U/ml). CF2-7F grown on lactose had the highest β-galactosidase activity (82.01 Gal
U/ml). SD2112, MM2-3 and CF2-7F grown on yeast extract (20.96, 19.67, 19.67 Gal
U/ml, respectively) showed the highest α-galactosidase activity. MM2-3 and CF2-7F grown on yeast extract showed the highest β-galactosidase activity (18.1 and 17.59 Gal
U/ml, respectively). Raffinose and lactose were the best carbohydrate sources to produce α- and β-galactosidases, respectively. Yeast extract was the best protein source to produce both enzymes and CF2-7F strain was the best producing strain on all tested conditions. |
| doi_str_mv | 10.1016/j.foodchem.2009.04.065 |
| format | Article |
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Lactobacillus reuteri (
L.
reuteri) by six carbohydrate sources and four protein sources was studied.
L.
reuteri grown on raffinose had the highest α-galactosidase activity (10.55 Gal
U/ml), while lactose exhibited the highest β-galactosidase activity (43.82 Gal
U/ml) when compared to other carbohydrate sources.
L.
reuteri grown on yeast extract exhibited the highest α- and β-galactosidases activity (15.27 and 12.88 Gal
U/ml, respectively) when compared to other protein sources. MF14C and SD2112 grown on raffinose had the highest α-galactosidase activity (14.75 and 14.18 Gal
U/ml, respectively) followed by CF2-7F (13.38 Gal
U/ml). CF2-7F grown on lactose had the highest β-galactosidase activity (82.01 Gal
U/ml). SD2112, MM2-3 and CF2-7F grown on yeast extract (20.96, 19.67, 19.67 Gal
U/ml, respectively) showed the highest α-galactosidase activity. MM2-3 and CF2-7F grown on yeast extract showed the highest β-galactosidase activity (18.1 and 17.59 Gal
U/ml, respectively). Raffinose and lactose were the best carbohydrate sources to produce α- and β-galactosidases, respectively. Yeast extract was the best protein source to produce both enzymes and CF2-7F strain was the best producing strain on all tested conditions.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2009.04.065</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>alpha-galactosidase ; beta-galactosidase ; carbohydrates ; culture media ; enzyme activity ; Lactobacillus reuteri ; Lactose ; proteins ; Raffinose ; strain differences ; Yeast extract ; α-Galactosidase ; β-Galactosidase</subject><ispartof>Food chemistry, 2009-12, Vol.117 (4), p.654-659</ispartof><rights>2009 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c367t-39adaa4f6881d352250314324803055647c99191aff042a253f83917745866273</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodchem.2009.04.065$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids></links><search><creatorcontrib>Alazzeh, A.Y.</creatorcontrib><creatorcontrib>Ibrahim, S.A.</creatorcontrib><creatorcontrib>Song, D.</creatorcontrib><creatorcontrib>Shahbazi, A.</creatorcontrib><creatorcontrib>AbuGhazaleh, A.A.</creatorcontrib><title>Carbohydrate and protein sources influence the induction of α- and β-galactosidases in Lactobacillus reuteri</title><title>Food chemistry</title><description>The induction of α- and β-galactosidases in six strains of
Lactobacillus reuteri (
L.
reuteri) by six carbohydrate sources and four protein sources was studied.
L.
reuteri grown on raffinose had the highest α-galactosidase activity (10.55 Gal
U/ml), while lactose exhibited the highest β-galactosidase activity (43.82 Gal
U/ml) when compared to other carbohydrate sources.
L.
reuteri grown on yeast extract exhibited the highest α- and β-galactosidases activity (15.27 and 12.88 Gal
U/ml, respectively) when compared to other protein sources. MF14C and SD2112 grown on raffinose had the highest α-galactosidase activity (14.75 and 14.18 Gal
U/ml, respectively) followed by CF2-7F (13.38 Gal
U/ml). CF2-7F grown on lactose had the highest β-galactosidase activity (82.01 Gal
U/ml). SD2112, MM2-3 and CF2-7F grown on yeast extract (20.96, 19.67, 19.67 Gal
U/ml, respectively) showed the highest α-galactosidase activity. MM2-3 and CF2-7F grown on yeast extract showed the highest β-galactosidase activity (18.1 and 17.59 Gal
U/ml, respectively). Raffinose and lactose were the best carbohydrate sources to produce α- and β-galactosidases, respectively. Yeast extract was the best protein source to produce both enzymes and CF2-7F strain was the best producing strain on all tested conditions.</description><subject>alpha-galactosidase</subject><subject>beta-galactosidase</subject><subject>carbohydrates</subject><subject>culture media</subject><subject>enzyme activity</subject><subject>Lactobacillus reuteri</subject><subject>Lactose</subject><subject>proteins</subject><subject>Raffinose</subject><subject>strain differences</subject><subject>Yeast extract</subject><subject>α-Galactosidase</subject><subject>β-Galactosidase</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><recordid>eNqFkMtOHDEQRa0okTIh-YXEK3bdlB9tu3eJRpBEGolFwtoyfjAe9bSJ7Ubis-BD-KZ4GFizKpV0T5XuQegrgZ4AEWe7PqTk7Nbvewow9sB7EMM7tCJKsk6CpO_RChioThEuPqJPpewAgAJRKzSvTb5O23uXTfXYzA7f5lR9nHFJS7a-4DiHafGz9bhufdvcYmtMM04BPz10z8jTY3djJmNrKtGZ8gzhzWG_NjZO01Jw9kv1OX5GH4KZiv_yMk_Q1cX53_WvbnP58_f6x6azTMjasdE4Y3gQShHHBkoHYIQzylXrMQyCSzuOZCQmBODU0IEFxUYiJR-UEFSyE3R6vNva_Ft8qXofi_XTZGaflqIpSEGZVC0ojkGbUynZB32b497ke01AH_TqnX7Vqw96NXDd9Dbw2xEMJmlzk2PRV3-aU9aYgapRtMT3Y8K3onfRZ11sPIh0MXtbtUvxrSf_AXKVkWM</recordid><startdate>20091215</startdate><enddate>20091215</enddate><creator>Alazzeh, A.Y.</creator><creator>Ibrahim, S.A.</creator><creator>Song, D.</creator><creator>Shahbazi, A.</creator><creator>AbuGhazaleh, A.A.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>C1K</scope></search><sort><creationdate>20091215</creationdate><title>Carbohydrate and protein sources influence the induction of α- and β-galactosidases in Lactobacillus reuteri</title><author>Alazzeh, A.Y. ; Ibrahim, S.A. ; Song, D. ; Shahbazi, A. ; AbuGhazaleh, A.A.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c367t-39adaa4f6881d352250314324803055647c99191aff042a253f83917745866273</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>alpha-galactosidase</topic><topic>beta-galactosidase</topic><topic>carbohydrates</topic><topic>culture media</topic><topic>enzyme activity</topic><topic>Lactobacillus reuteri</topic><topic>Lactose</topic><topic>proteins</topic><topic>Raffinose</topic><topic>strain differences</topic><topic>Yeast extract</topic><topic>α-Galactosidase</topic><topic>β-Galactosidase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Alazzeh, A.Y.</creatorcontrib><creatorcontrib>Ibrahim, S.A.</creatorcontrib><creatorcontrib>Song, D.</creatorcontrib><creatorcontrib>Shahbazi, A.</creatorcontrib><creatorcontrib>AbuGhazaleh, A.A.</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Alazzeh, A.Y.</au><au>Ibrahim, S.A.</au><au>Song, D.</au><au>Shahbazi, A.</au><au>AbuGhazaleh, A.A.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Carbohydrate and protein sources influence the induction of α- and β-galactosidases in Lactobacillus reuteri</atitle><jtitle>Food chemistry</jtitle><date>2009-12-15</date><risdate>2009</risdate><volume>117</volume><issue>4</issue><spage>654</spage><epage>659</epage><pages>654-659</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>The induction of α- and β-galactosidases in six strains of
Lactobacillus reuteri (
L.
reuteri) by six carbohydrate sources and four protein sources was studied.
L.
reuteri grown on raffinose had the highest α-galactosidase activity (10.55 Gal
U/ml), while lactose exhibited the highest β-galactosidase activity (43.82 Gal
U/ml) when compared to other carbohydrate sources.
L.
reuteri grown on yeast extract exhibited the highest α- and β-galactosidases activity (15.27 and 12.88 Gal
U/ml, respectively) when compared to other protein sources. MF14C and SD2112 grown on raffinose had the highest α-galactosidase activity (14.75 and 14.18 Gal
U/ml, respectively) followed by CF2-7F (13.38 Gal
U/ml). CF2-7F grown on lactose had the highest β-galactosidase activity (82.01 Gal
U/ml). SD2112, MM2-3 and CF2-7F grown on yeast extract (20.96, 19.67, 19.67 Gal
U/ml, respectively) showed the highest α-galactosidase activity. MM2-3 and CF2-7F grown on yeast extract showed the highest β-galactosidase activity (18.1 and 17.59 Gal
U/ml, respectively). Raffinose and lactose were the best carbohydrate sources to produce α- and β-galactosidases, respectively. Yeast extract was the best protein source to produce both enzymes and CF2-7F strain was the best producing strain on all tested conditions.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2009.04.065</doi><tpages>6</tpages></addata></record> |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | alpha-galactosidase beta-galactosidase carbohydrates culture media enzyme activity Lactobacillus reuteri Lactose proteins Raffinose strain differences Yeast extract α-Galactosidase β-Galactosidase |
| title | Carbohydrate and protein sources influence the induction of α- and β-galactosidases in Lactobacillus reuteri |
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