Funpec-RpAbout The JournalEditorial BoardCurrent IssueAll IssuesSearchIndexersInstructions For AuthorsContactSponsorsLinks

Reduction of non-digestible oligosaccharides in soymilk: application of engineered lactic acid bacteria that produce a-galactosidase
Jean Guy LeBlanc1, Aurelio Silvestroni1, Cristelle Connes2, Vincent Juillard2,
Graciela Savoy de Giori1,3, Jean-Christophe Piard2 and Fernando Sesma1
1Centro de Referencias para Lactobacilos (CERELA - CONICET), Chacabuco 145,
(4000) Tucumán, Argentina
2Useful Bacterial Surface Proteins Group, INRA-URLGA, Jouy-en-Josas, Cedex, France
3Cátedra de Microbiología Superior, Universidad Nacional de Tucumán (UNT), Tucumán, Argentina
Corresponding author: F. Sesma
E-mail: [email protected]
Genet. Mol. Res. 3 (3): 432-440 (2004)
Received March 3, 2004
Accepted July 27, 2004
Published September 30, 2004

ABSTRACT. Human consumption of soy-derived products has been limited by the presence of non-digestible oligosaccharides (NDO), such as the a-galactooligosaccharides raffinose and stachyose. Most mammals, including man, lack pancreatic a-galactosidase (a-Gal), which is necessary for the hydrolysis of these sugars. However, such NDO can be fermented by gas-producing microorganisms present in the cecum and large intestine, which in turn can induce flatulence and other gastrointestinal disorders in sensitive individuals.The use of microorganisms expressing a-Gal is a promising solution to the elimination of NDO before they reach the large intestine. In the present study, lactic acid bacteria engineered to degrade NDO have been constructed and are being used as a tool to evaluate this solution. The a-Gal structural genes from Lactobacillus plantarum ATCC8014 (previously characterized in our laboratory) and from guar have been cloned and expressed in Lactococcus lactis. The gene products were directed to different bacterial compartments to optimize their possible applications. The a-Gal-producing strains are being evaluated for their efficiency in degrading raffinose and stachyose: i) in soymilk fermentation when used as starters and ii) in situ in the upper gastrointestinal tract when administered to animals orally, as probiotic preparations. The expected outcomes and possible complications of this project are discussed.

Key words: Alpha-galactosidase, Genetically modified microorganisms, Lactic acid bacteria, Alpha-galactosides, Soy

 

Copyright © 2004 by FUNPEC