Publication: Identificación y caracterización de glicosil hidrolasas en Lactobacillus plantarum WCFS1
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2021-06-10
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Universidad Complutense de Madrid
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Abstract
Los carbohidratos son los compuestos orgánicos más abundantes en los alimentos después del agua, además de ser los más ampliamente distribuidos que se pueden presentar bajo las formas de monosacáridos, oligosacáridos o polisacáridos. Son compuestos frecuentes en alimentos de origen vegetal debido a que se originan en procesos derivados de la fotosíntesis y tienen gran importancia en alimentación debido a su carácter energético y a su influencia sobre algunas propiedades sensoriales de los alimentos. Lactobacillus plantarum es una especie de bacteria láctica que se encuentra en una amplia variedad de nichos con alto contenido en carbohidratos. El análisis de la secuencia del genoma de la cepa L. plantarum WCFS1 permitió identificar 55 proteínas anotadas en la base de datos CAZy como “glicosil hidrolasas” (GH) y que posiblemente estaban implicadas en el metabolismo de carbohidratos. Sin embargo, la mayoría de las proteínas presentes en las bases de datos no se han caracterizado experimentalmente...
Carbohydrates are the most abundant organic compounds in food after water, as well as being the most widely distributed in the form of monosaccharides, oligosaccharides or polysaccharides. They are frequent compounds in foods of vegetable origin due to they originates in processes derived from photosynthesis and they have great importance in food due to their energetic character and their influence on some sensory properties of foods.Lactobacillus plantarum is a species of lactic acid bacteria found in a wide variety of niches with a high carbohydrate content. Genome sequence analysis of the L. plantarum WCFS1 strain identified 55 proteins noted in the CAZy database as "glycosyl hydrolases" (GH) and possibly involved in carbohydrate metabolism. However, most of the proteins present in the databases have not been characterized experimentally...
Carbohydrates are the most abundant organic compounds in food after water, as well as being the most widely distributed in the form of monosaccharides, oligosaccharides or polysaccharides. They are frequent compounds in foods of vegetable origin due to they originates in processes derived from photosynthesis and they have great importance in food due to their energetic character and their influence on some sensory properties of foods.Lactobacillus plantarum is a species of lactic acid bacteria found in a wide variety of niches with a high carbohydrate content. Genome sequence analysis of the L. plantarum WCFS1 strain identified 55 proteins noted in the CAZy database as "glycosyl hydrolases" (GH) and possibly involved in carbohydrate metabolism. However, most of the proteins present in the databases have not been characterized experimentally...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Microbiología y Parasitología, leída el 20-11-2020