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Metabolites from Myxobacteria and Its Application in Food Industry
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Metabolites from Myxobacteria and Its Application in Food Industry

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: closed (25 February 2024) | Viewed by 4002

Special Issue Editor

Dr. Zhoukun Li

E-Mail Website
Guest Editor
Key Laboratory of Agricultural Environmental Microbiology, Ministry of Agriculture, College of Life Sciences, Nanjing Agricultural University, Nanjing, China
Interests: myxobacteria; glycoside hydrolases; starch processing; bioconversion

Special Issue Information

Dear Colleagues,

Myxobacteria are Gram-negative soil bacteria that demonstrate complicated multi-cellular morphogenesis and a complex life cycle and are ubiquitous in different ecological environments. Myxobacteria are well-known for their ability to produce rich and diverse secondary metabolites, hydrolytic enzymes and carbohydrates, which have broad application prospects in the biocontrol of plant diseases, waste resource utilization, drug development, food industry, etc. These bioactive compounds have demonstrated antibacterial, antifungal, antioxidant, and immunosuppressive properties. Myxobacteria also contain abundant hydrolases in their large genomes, such as amylase, xylanase, β-glucanase, cellulose, agarose, protease, polysaccharide oxidase, etc. Some of these hydrolases have been utilized for starch modification and enzymatic conversion, baking, biomass utilization, preparation of functional oligosaccharides and clarified fruit juice and cheese making. Hence, myxobacteria represent a very promising cell factory for the discovery of novel products. However, the application and evaluation of these products from mxyobacteria in the food industry are still largely unexplored due to the limited resources. Therefore, this Special Issue of Foods will mainly focus on the identification and characterization of unique metabolites from myxobacteria and their potential application in the food industry.

Dr. Zhoukun Li
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • myxobacteria
  • metabolites
  • hydrolases
  • carbohydrates
  • food industry
  • baking

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Published Papers (2 papers)

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Research

14 pages, 1768 KiB  
Article
Structural and Functional Properties of Porous Corn Starch Obtained by Treating Raw Starch with AmyM
by Lei Zhang, Lingli Zhong, Peiwen Wang, Lei Zhan, Yunzhen Yangzong, Tianqi He, Yi Liu, Dongmei Mao, Xianfeng Ye, Zhongli Cui, Yan Huang and Zhoukun Li
Foods 2023, 12(17), 3157; https://doi.org/10.3390/foods12173157 - 22 Aug 2023
Cited by 5 | Viewed by 2054
Abstract
Porous starch is attracting considerable attention for its high surface area and shielding ability, properties which are useful in many food applications. In this study, native corn starch with 15, 25, and 45% degrees of hydrolysis (DH-15, DH-25, and DH-45) were prepared using [...] Read more.
Porous starch is attracting considerable attention for its high surface area and shielding ability, properties which are useful in many food applications. In this study, native corn starch with 15, 25, and 45% degrees of hydrolysis (DH-15, DH-25, and DH-45) were prepared using a special raw starch-digesting amylase, AmyM, and their structural and functional properties were evaluated. DH-15, DH-25, and DH-45 exhibited porous surface morphologies, diverse pore size distributions and pore areas, and their adsorptive capacities were significantly enhanced by improved molecular interactions. Structural measures showed that the relative crystallinity decreased as the DH increased, while the depolymerization of starch double helix chains promoted interactions involving disordered chains, followed by chain rearrangement and the formation of sub-microcrystalline structures. In addition, DH-15, DH-25, and DH-45 displayed lower hydrolysis rates, and DH-45 showed a decreased C∞ value of 18.9% with higher resistant starch (RS) content and lower glucose release. Our results indicate that AmyM-mediated hydrolysis is an efficient pathway for the preparation of porous starches with different functionalities which can be used for a range of applications. Full article
(This article belongs to the Special Issue Metabolites from Myxobacteria and Its Application in Food Industry)
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14 pages, 4078 KiB  
Article
Biochemical Characterization of Novel GH6 Endoglucanase from Myxococcus sp. B6-1 and Its Effects on Agricultural Straws Saccharification
by Zhen Huang, Guorong Ni, Longhua Dai, Weiqi Zhang, Siting Feng and Fei Wang
Foods 2023, 12(13), 2517; https://doi.org/10.3390/foods12132517 - 28 Jun 2023
Viewed by 1467
Abstract
Cellulase has been widely used in many industrial fields, such as feed and food industry, because it can hydrolyze cellulose to oligosaccharides with a lower degree of polymerization. Endo-β-1,4-glucanase is a critical speed-limiting cellulase in the saccharification process. In this study, endo-β-1,4-glucanase gene [...] Read more.
Cellulase has been widely used in many industrial fields, such as feed and food industry, because it can hydrolyze cellulose to oligosaccharides with a lower degree of polymerization. Endo-β-1,4-glucanase is a critical speed-limiting cellulase in the saccharification process. In this study, endo-β-1,4-glucanase gene (CelA257) from Myxococcus sp. B6-1 was cloned and expressed in Escherichia coli. CelA257 contained carbohydrate-binding module (CBM) 4-9 and glycosyl hydrolase (GH) family 6 domain that shares 54.7% identity with endoglucanase from Streptomyces halstedii. The recombinant enzyme exhibited optimal activity at pH 6.5 and 50 °C and was stable over a broad pH (6–9.5) range and temperature < 50 °C. CelA257 exhibited broad substrate specificity to barley β-glucan, lichenin, CMC, chitosan, laminarin, avicel, and phosphoric acid swollen cellulose (PASC). CelA257 degraded both cellotetrose (G4) and cellppentaose (G5) to cellobiose (G2) and cellotriose (G3). Adding CelA257 increased the release of reducing sugars in crop straw powers, including wheat straw (0.18 mg/mL), rape straw (0.42 mg/mL), rice straw (0.16 mg/mL), peanut straw (0.16 mg/mL), and corn straw (0.61 mg/mL). This study provides a potential additive in biomass saccharification applications. Full article
(This article belongs to the Special Issue Metabolites from Myxobacteria and Its Application in Food Industry)
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