The DOI matches its Crossref record; 75 of the 75 references it cites were found in a registry or an index.
Metabolism of Oligosaccharides and Starch in Lactobacilli: A Review
Open accessAbstract
Oligosaccharides, compounds that are composed of 2-10 monosaccharide residues, are major carbohydrate sources in habitats populated by lactobacilli. Moreover, oligosaccharide metabolism is essential for ecological fitness of lactobacilli. Disaccharide metabolism by lactobacilli is well understood; however, few data on the metabolism of higher oligosaccharides are available. Research on the ecology of intestinal microbiota as well as the commercial application of prebiotics has shifted the interest from (digestible) disaccharides to (indigestible) higher oligosaccharides. This review provides an overview on oligosaccharide metabolism in lactobacilli. Emphasis is placed on maltodextrins, isomalto-oligosaccharides, fructo-oligosaccharides, galacto-oligosaccharides, and raffinose-family oligosaccharides. Starch is also considered. Metabolism is discussed on the basis of metabolic studies related to oligosaccharide metabolism, information on the cellular location and substrate specificity of carbohydrate transport systems, glycosyl hydrolases and phosphorylases, and the presence of metabolic genes in genomes of 38 strains of lactobacilli. Metabolic pathways for disaccharide metabolism often also enable the metabolism of tri- and tetrasaccharides. However, with the exception of amylase and levansucrase, metabolic enzymes for oligosaccharide conversion are intracellular and oligosaccharide metabolism is limited by transport. This general restriction to intracellular glycosyl hydrolases differentiates lactobacilli from other bacteria that adapted to intestinal habitats, particularly Bifidobacterium spp.
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Cites
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Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry
Wang, Y., Wu, J., Lv, M., Shao, Z., Hungwe, M., Wang, J., Bai, X., Xie, J., Wang, Y., & Geng, W. (2021) · Frontiers in Bioengineering and Biotechnology · doi:10.3389/fbioe.2021.612285 · Cited by 1,001
Gänzle, M. G. (2015) · Current Opinion in Food Science · doi:10.1016/j.cofs.2015.03.001 · Cited by 936
Self-citationSo, D., Whelan, K., Rossi, M., Morrison, M., Holtmann, G., Kelly, J. T., Shanahan, E. R., Staudacher, H. M., & Campbell, K. L. (2018) · The American Journal of Clinical Nutrition · doi:10.1093/ajcn/nqy041 · Cited by 683
Enzymatic and bacterial conversions during sourdough fermentation
Gänzle, M. G. (2014) · Food Microbiology · doi:10.1016/j.fm.2013.04.007 · Cited by 432
Self-citationLynch, K. M., Zannini, E., Coffey, A., & Arendt, E. K. (2018) · Annual Review of Food Science and Technology · doi:10.1146/annurev-food-030117-012537 · Cited by 289
Metadata
- Authors
- Gänzle, M. G., & Follador, R.
- Venue
- Frontiers in Microbiology
- Publisher
- Frontiers Media SA
- Published
- 2012
- Volume
- 3
- Pages
- 340-340
- ISSN
- 1664-302X (ISSN-L)
- OpenAlex
- W2164070187
- Cited by
- 470
- References
- 75
- FWCI
- 9.21
- Type
- journal article
- Language
- en
- Open access
- gold
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