Food and Health Applications of Exopolysaccharides produced by Lactic acid Bacteria

Patel, Ami; Prajapat, JB

doi:10.4172/2329-888x.1000107

Cited by 64 publications

(51 citation statements)

References 84 publications

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“…Many microalgae, especially a variety of red algae and cyanobacteria, are producers of structurally diverse EPS. EPS probably can protect cells from unfavorable stress in the natural environment [29]; additionally, EPS are involved in cell-to-cell interactions, adhesion, and biofilm formation [30,31]. EPS are widely used in the food industry as thickeners and gelling additives, which improve food quality and texture [32].…”

Section: Exopolysaccharides (Eps)mentioning

confidence: 99%

Extracellular Metabolites from Industrial Microalgae and Their Biotechnological Potential

2016

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Industrial microalgae, as a big family of promising producers of renewable biomass feedstock, have been commercially exploited for functional food, living feed and feed additives, high-value chemicals in nutraceuticals, cosmeceuticals, and chemical reagents. Recently, microalgae have also been considered as a group that might play an important role in biofuel development and environmental protection. Almost all current products of industrial microalgae are derived from their biomass; however, large amounts of spent cell-free media are available from mass cultivation that is mostly unexploited. In this contribution we discuss that these media, which may contain a remarkable diversity of bioactive substances are worthy to be recovered for further use. Obviously, the extracellular metabolites from industrial microalgae have long been neglected in the development of production methods for valuable metabolites. With the advances in the last ten years, more and more structures and properties from extracellular metabolites have been identified, and the potential utilization over wide fields is attracting attention. Some of these extracellular metabolites can be potentially used as drugs, antioxidants, growth regulators or metal chelators. The purpose of this review is to provide an overview of the known extracellular metabolites from industrial microalgae which might be of commercial interest. The attention mainly focuses on the reports of extracellular bioactive metabolites and their potential application in biotechnology.

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Section: Exopolysaccharides (Eps)mentioning

confidence: 99%

Extracellular Metabolites from Industrial Microalgae and Their Biotechnological Potential

2016

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“…EPS'ler süt sanayisinde; gıda katkı maddesinin kullanımını azaltmak, yoğurdun viskozitesini geliştirmek, yapıyı ve aromayı iyileştirmek, fermantasyon süresi boyunca ve depolama sırasında sinerezisi önlemek ayrıca tekstürün oluşmasında, lezzetin algılanmasında, ağızdaki hissi ve istenilen yapının oluşmasında temel rol oynar [24]. Kuzey ve Doğu Avrupa ile Asya yoğurtlarında EPS yaygın olarak kullanılmaktadır [58].…”

Section: Eps'lerin Teknolojik öZellikleriunclassified

“…Örneğin Leu. mesenteroides tarafından üretilen dekstran fırıncılık katkı maddesi olarak kullanım alanı bulmaktadır [24]. Hamura yeterli miktarda EPS ilavesi ile glutenin yumuşayarak tekstürün gelişmesi, raf ömrünün uzaması ve son üründe hacim artışı meydana gelmektedir [67].…”

Section: Eps'lerin Teknolojik öZellikleriunclassified

“…Branth ve arkadaşları [68] tarafından yapılan bir çalışmada EPS'lerin ekmek kalitesini ve hamurun reolojik parametrelerini geliştirdiği bildirilmiştir. Laktobasillerden üretilen polimerlerin; hamurun su absorpsiyonu, hamur reolojosi ve işlenebilirliğini, ekmek hacmi ve ekmeğin bayatlamaması gibi hamurun ve ekmeğin teknolojik özelliklerini olumlu etkiyebileceği ifade edilmiştir [24].…”

Section: Eps'lerin Teknolojik öZellikleriunclassified

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Ekzopolisakkaritlerin Özellikleri ve Gıda Sanayindeki Önemi

Soyuçok¹,

EKİZ²,

KILIÇ³

2016

Nevşehir bilim teknol. derg.

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ÖzEkzopolisakkarit (EPS)'ler mikroorganizmalar tarafından hücre dışına sentezlenen polisakkaritler olup, hücre duvarına bağlanan EPS'ler kapsüler ekzopolisakkarit, ortamda serbest halde bulunanlar ise mukoz ekzopolisakkarit olarak sınıflandırılmaktadır. Son yıllarda EPS üretme yeteneğine sahip mikroorganizmaların kullanımı giderek yaygınlaşmaktadır. EPS'ler sindirim sisteminden sindirilmeden geçtiği için prebiyotik özellik göstermektedir. Ayrıca EPS'nin sağlık üzerine olumlu etkileri de bulunmaktadır.Yapılan çalışmalarda EPS'lerin bağışıklık sistemini geliştirici, kolesterolü düşürücü, antiülser ve antitümör etkisinin olduğu belirtilmiştir. EPS'ler gıda endüstrisinde jelleştirici, emülsifiye ve stabilize edici özelliklerinden dolayı kullanılmaktadır. EPS'ler fermente ürünlerin stabilitesini, teknolojik ve tekstürel yapısını geliştirirken, bakterileri faj saldırılarına, toksik bileşiklere, ozmotik strese ve kurumaya karşı korumaktadır. Özellikle yoğurtta meydana gelen gevşek yapı ve serum ayrılması gibi yapı bozukluklarının doğal yollarla giderilmesi için EPS üreten laktik asit bakterilerinin kullanımı tercih edilmektedir. Bu bakteriler ürünün viskozitesi ve su tutma kapasitesini geliştirerek son ürünün fonksiyonel özelliklerini ve kalitesini arttırmaktadır. Bu çalışmada, ekzopolisakkaritlerin gıda endüstrisindeki önemi belirtilmiş; gıda kalitesi üzerine yapılan çalışmalardan örnekler sunulmuştur.Anahtar Kelimeler: Ekzopolisakkarit, laktik asit bakterileri, gıda sanayi The properties of Exopolysaccharides and Their Importance in Food IndustryAbstract Exopolisaccharides (EPS) are polysaccharides which synthesized out of the cell by microorganisms. Synthesized exopolysaccharides (EPS), either capsular polysaccharides (CPS) that are tightly associated with the cell surface or slime EPS that are secreted into the extracellular environment. In recent years, uses of microorganisms which have ability to produce EPS are becoming increasingly common. EPSs are described as prebiotic because of non-digestible. Besides EPSs have positive effects on human health. EPS are reported to function as to improve immune stimulation, cholesterol lowering capability, antiulcer and antitumor activities. Moreover, EPSs are commonly used food industry due to properties of thickeners, emulsifiers and stabilizers.EPSs improves the stability, technological and textural structure of fermented products furthermore EPSs preserve bacteria against phage attacks, toxic compounds, osmotic stress and dryness. EPS producer lactic acid bacteria are usually preferred to decrease syneresis in yoghurt and improve the stability of dairy products thus these problems are resolved in a natural way. These bacteria improve binding water and viscosity of product thus functionality and quality of final product are improved. In this study, the importance of exopolysaccharides in the food industry and studies on improving the quality of food with using EPS are presented.

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“…have been subjected to considerable investigation, due to their ability to alter the rheological properties and thus the texture of dairy products (Prasanna, Bell et al 2012) as well as their potential contribution to human health (Ruas-Madiedo, Hugenholtz et al 2002;Patel and Prajapati 2013). In order to study EPS generation by Bifidobacteria it is necessary to have a growth media that supports both growth and EPS production, whilst at the same time does not contain materials which interfere with EPS analysis.…”

Section: Introductionmentioning

confidence: 99%

Development of a growth medium suitable for exopolysaccharide production and structural characterisation by Bifidobacterium animalis ssp. lactis AD011

Alhudhud

Humphreys

Laws

2014

Journal of Microbiological Methods

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A B S T R A C TExopolysaccharides (EPSs) produced by Bifidobacteria have received considerable attention due to their ability to modify the rheological and physicochemical properties of dairy products. However, the quantification and characterisation of Bifidobacterial EPS is hampered by the presence of EPSequivalent (EPS-E) substances in complex media such as Reinforced Clostridial Medium (RCM).This study has developed a media based on RCM which both supports the growth of Bifidobacterium animalis ssp. lactis AD011 and does not interfere with the quantification and characterisation of the EPS generated. Media development involved the identification of EPE-E containing components via NMR analysis followed by their removal, substitution or pre-treatment. Both beef extract and casein acid hydrolysate required chemical pre-treatment to remove polysaccharide components before the media was free of EPS-E materials. Once EPS-E free components had been identified, lactose, glucose and galactose were evaluated as potential carbon sources. Glucose was found to be the optimum carbon source. The final media composition supported growth to the same extent as RCM providing significant EPS yields and no interferences during analysis.

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Food and Health Applications of Exopolysaccharides produced by Lactic acid Bacteria

Cited by 64 publications

References 84 publications

Extracellular Metabolites from Industrial Microalgae and Their Biotechnological Potential

Extracellular Metabolites from Industrial Microalgae and Their Biotechnological Potential

Ekzopolisakkaritlerin Özellikleri ve Gıda Sanayindeki Önemi

Development of a growth medium suitable for exopolysaccharide production and structural characterisation by Bifidobacterium animalis ssp. lactis AD011

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