Isolation and characterization of exopolysaccharide derived from Lacticaseibacillus paracasei AS20(1) with probiotic potential and evaluation of its antibacterial activity

Amini, Elahe; Salimi, Fatemeh; Imanparast, Somaye; Mansour, Fahimeh Nemati

doi:10.1111/lam.13771

Cited by 7 publications

(3 citation statements)

References 64 publications

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“…Many LAB strains generate EPSs, which can be tightly bound to the bacterial cell, loosely bound, or discharged as slime [ 38 ]. Slime-forming LAB have been widely employed as natural biothickeners in the dairy sector.…”

Section: Resultsmentioning

confidence: 99%

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Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses

et al. 2023

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Background Fresh milk and natural environmental conditions are used to produce traditional cheeses. Such cheeses are produced by dozens of different types of microbes. Non-starter lactobacilli are the most responsible genus of lactic acid bacteria exhibiting key technological and health promoting traits. The purpose of this study is to isolate Lactobacillus bacteria from conventional Egyptian cheeses and analyse their probiotic potential and technological properties. Results Lactobacillus isolates (33 isolates) were isolated from different Egyptian cheeses. Our results revealed that 18.18% of the isolates were fast-acidifying, 30.3% were medium-acidifying and 51.5% were slow-acidifying isolates. The results of autolytic activity showed that 24.3% of the isolates were good autolysis, 33.3% were fair autolysis, while 42.4% were poor autolysis. Fifteen isolates produced exopolysaccharides, while 9 isolates exhibited antimicrobial activities against Lactobacillus bulgaricus 340. All the isolates were resistant to pH 3 for 3 h except isolate No. 15 (MR4). The growth rate of the isolates ranged from 42.25 to 85.25% at 0.3% bile salts after 3 h of incubation. The surviving percentage of the Lactobacillus isolates decreased with increasing incubation time or the percentage of bile salts greater than 0.3%. All the isolates grew after incubation in artificial gastric and intestinal fluids. The auto-aggregation of 15 isolates ranged from 43.13 to 72.77%. Lacticaseibacillus paracasei BD3, Lactiplantibacillus plantarum BR4 and Limosilactobacillus fermentum MR2 were sensitive to the majority of the tested antibiotics and showed good bile salt hydrolase activity. Conclusion L. paracasei BD3, L. plantarum BR4 and L. fermentum MR2 were isolated from Egyptian cheeses and showed probiotic and technological characterization, which are valuable for their practical application as starters, adjunct and protective cultures in cheese making.

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Section: Resultsmentioning

confidence: 99%

“…Meng et al [ 36 ] found that 11 L. paracasei and 6 L. rhamnosus strains isolated from semihard goat cheeses produced EPS. EPS-producing cultures are used to enhance the textural, rheological, and organoleptic properties of low-fat cheeses and fermented milks [ 38 ].…”

Section: Resultsmentioning

confidence: 99%

Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses

et al. 2023

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“…With regard to EPS-producing L. paracasei strains, most of the studies report the monosaccharide composition of EPS synthetized in MRS or chemically defined medium added with different sugars. In general, EPS from L. paracasei strains are heteropolysaccharides mainly composed by glucose, mannose and galactose, along with some minor sugars such as fucose, xylose, rhamnose, arabinose, N-acetylgalactosamine, galacturonic and glucuronic acid, depending on the strain (Hee et al, 2011;Liu et al, 2013;Balzaretti et al, 2017;Bhat and Bajaj, 2019;Xiao et al, 2021;Zhang et al, 2021;Amini et al, 2022;Wang et al, 2022). In agreement with our results, EPS produced by L. paracasei DG (Balzaretti et al, 2017), L. paracasei KB28 (Hee et al, 2011) and L. paracasei KL1 (Liu et al, 2013) have also shown the presence of rhamnose in their composition.…”

Section: Discussionmentioning

confidence: 99%

Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products

Bengoa

Dueñas²,

Prieto³

et al. 2023

Front. Microbiol.

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Exopolysaccharides (EPS) produced by lactic acid bacteria are molecules of great interest for the dairy food industry. Lacticaseibacillus paracasei CIDCA 8339, CIDCA 83123, and CIDCA 83124 are potentially probiotic strains isolated from kefir grains whose EPS-production on MRS broth is dependent on incubation temperature. The aim of the present work is to evaluate the effect of fermentation temperature on the characteristics of EPS produced in milk by L. paracasei strains and the consequent impact on the rheological properties of the fermented products. Additionally, the protective effect of these EPS against Salmonella infection was evaluated in vitro. Acid gels with each strain were obtained by milk fermentation at 20°C, 30°C, and 37°C evidencing for all the strains a reduction in growth and acidification rate at lower temperature. Lacticaseibacillus paracasei CIDCA 83123 showed low fermentation rate at all temperatures requiring between 3 and 8 days to obtain acids gels, whereas CIDCA 8339 and 83124 needed between 24 and 48 h even when the temperature was 20°C. Fermentation temperature led to changes in crude EPS characteristics of the three strains, observing an increase in the relative amount of the high molecular weight fraction when the fermentation temperature diminished. Additionally, EPS83124 and EPS83123 presented modifications in monosaccharide composition, with a reduction of rhamnose and an increase of amino-sugars as temperature rise. These changes in the structure of EPS83124 resulted in an increase of the apparent viscosity of milks fermented at 20°C (223 mPa.s) and 30°C (217 mPa.s) with respect to acid gels obtained at 37°C (167 mPa.s). In order to deepen the knowledge on EPS characteristics, monosaccharide composition of low and high molecular weight EPS fractions were evaluated. Finally, it was evidenced that the preincubation of intestinal epithelial cells Caco-2/TC-7 with EPS8339 and EPS83124 partially inhibit the association and invasion of Salmonella. In light of these results, it can be concluded that the selection of the EPS-producing strain along with the appropriate fermentation conditions could be an interesting strategy to improve the technological properties of these L. paracasei fermented milks with potential protective effects against intestinal pathogens.

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Recent advances in the biological activities of microbial exopolysaccharides

Salimi

Farrokh

2023

World J Microbiol Biotechnol

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Microbial exopolysaccharides (EPSs) are valuable extracellular macromolecules secreted as capsules or slime layers. Various microorganisms, including bacteria, yeasts, fungi, and algae have been studied for their ability to produce EPSs. Microbial EPSs exist as homopolysaccharides or heteropolysaccharides with various properties such as different monosaccharide compositions, structural conformation, molecular weight, and functional groups. They are cost-effective alternatives to plant and animal-derived polysaccharides because the microbial cells produced them in large quantities by biotechnological processes using low-cost substrates such as industrial wastes in a short time. Microbial EPSs are safe, biodegradable, and compatible polymers. They have extensive bioactivities, including antibacterial, antifungal, antiviral, antioxidant, antitumor, antidiabetic, antiulcer, anticoagulant, antiaging, immunomodulatory, wound healing, and cholesterol-lowering activities. Microbial EPSs owing to biological activities, special biochemical structures, and attractive physicochemical properties find plenty of potential applications in various industries. The enhancement of the production of EPSs and improving their properties can be provided by genetic engineering methods. The current review aims to provide a comprehensive examination of the therapeutic activities of microbial EPSs in infectious diseases and metabolic disorders, with a focus on the mechanisms involved. Also, the effect of the physicochemical characteristics of EPSs on these bioactivities was discussed to reveal the structure-activity relationship.

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Isolation and characterization of exopolysaccharide derived from Lacticaseibacillus paracasei AS20(1) with probiotic potential and evaluation of its antibacterial activity

Cited by 7 publications

References 64 publications

Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses

Probiotic and technological characterization of selected Lactobacillus strains isolated from different egyptian cheeses

Exopolysaccharide-producing Lacticaseibacillus paracasei strains isolated from kefir as starter for functional dairy products

Recent advances in the biological activities of microbial exopolysaccharides

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