Structural and immunochemical studies of neutral exopolysaccharide produced by Lactobacillus johnsonii 142

Górska, Sabina; Jachymek, Wojciech; Rybka, Jacek; Strus, Magdalena; Heczko, Piotr B; Gamian, Andrzej

doi:10.1016/j.carres.2009.09.015

Cited by 57 publications

(40 citation statements)

References 35 publications

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“…The EPS-producing LAB strains have increasingly been used for manufacturing fermented products due to their capability of improving rheology, texture and mouthfeel, and reducing thermal and physical shock and syneresis of the products [Behare et EPSs from LAB could promote the colonization of LAB to intestinal mucosa, and thus enhance the immunity of host [Górska et al, 2010]. Bacterial EPSs had the biosorption ability on the trace metal ions [Ye et al, 2014;Wang et al, 2014a].…”

Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Ji¹,

Zhao²,

Zheng³

et al. 2015

Pol. J. Food Nutr. Sci.

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Lactobacillus plantarum SKT109 was isolated and identifi ed from Tibet Kefi r, and the exopolysaccharride (EPS)-producing properties of the strain were evaluated. Growth of strain SKT109 in a semi-defi ned medium at 37°C increased the viscosity of the medium, corresponding to production of an EPS (58.66 mg/L). The EPS was isolated and purifi ed, and it was shown to consist of fructose and glucose in an approximate molar ratio of 3:1, with an average molecular weight of 2.1×106 Da. The aqueous solution of EPS at 1% (w/v) exhibited shear thinning behavior. Microstructural studies of the EPS demonstrated a highly compact structure with a smooth surface, facilitating formation of fi lm by the polymer; the EPS was composed of many different sizes of spherical lumps with tendency to form molecular aggregates. Studies on the milk fermentation characteristics of L. plantarum SKT109 showed that the strain survived well in fermented milk with counts about 8.0 log cfu/g during 21 days of storage at 4°C. The use of the EPS--producing strain improved the rheology of the fermented milk without causing post-acidifi cation during storage. Particularly, L. plantarum SKT109 improved the fermented milk fl avor by increasing the concentration of characteristic fl avor compounds and eliminating those with dis gusting fl avors. The results of the present study indicated that EPS-producing L. plantarum SKT109 could serve as a promising candidate for further exploitation in fermented foods.

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Section: Introductionmentioning

confidence: 99%

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Ji¹,

Zhao²,

Zheng³

et al. 2015

Pol. J. Food Nutr. Sci.

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“…These results demonstrated that EPS had marked ferric ions (Fe 3+ ) reducing ability along with electron donor properties for neutralizing free radicals by forming stable products. Similarly, Liu and Pan 29 also observed the reductive activities of EPS extracted from L. paracasei NTU 101 and L. plantarum NTU 102 using K 3 Fe(CN) 6 reduction method and demonstrated potential reducing power activity. In addition, concerning previously reported hypothesis on reducing power ability and facts on functional properties of LAB strains such as L.plantarum NTU 102 also induced superoxide dismutase (SOD) and phenoloxidase (PO) activities as an immune response in Litopenaeus vannamei.…”

Section: Reducing Power Activitymentioning

confidence: 84%

“…4 The EPSs are thought to play a significant role in the colonization of LAB to various ecosystems by facilitating the colonization of LAB to intestinal mucosa, thus enhance the immunity of host. 6 Now a days the EPSs are used as bio-thickeners due to their stabilizing, emulsifying or gelling properties especially in the food industry. 4 Some of the EPSs produced by LAB may confer health benefits such as immunemodulatory, anti-tumor, anti-bio film and antioxidant activities.…”

Section: 4mentioning

confidence: 99%

Partially Purified Exopolysaccharide from Lactobacillus plantarum YML009 with Total Phenolic Content, Antioxidant and Free Radical Scavenging Efficacy

Seo¹,

Bajpai²,

Rather³

et al. 2015

IJPER

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This study was aimed to partially purify the exopolysaccharide (EPS) from the culture of Lactobacillus plantarum YML009 using ethanol precipitation method with a yield of 260 mg/L. Analytical evaluationby Bradford and Phenolsulphuric methods revealed the presence of 2.2% and 68.1% total protein and total sugar contents in partially purified EPS, respectively. Further, to confirm the biological potential, the EPS was evaluated for its antioxidant activity in various scavenging models including DPPH and nitrite radicals as well as reducing power ability. The partially purified EPS (5-40 mg/mL) displayed considerable amount of antioxidant efficacy on scavenging DPPH and nitrite radicals by 44.73%, and 43.93%, respectively. Moreover, EPS showed potentreducing power capacity along with total phenolic content 18.96 µg/mg of GAE.

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“…The exopolysaccharides are associated with microbial cells protection against the adverse environments including desiccation, toxic materials and osmotic stress (Wang et al, 2011). The exopolysaccharides are thought to play a significant role in the colonization of lactic acid bacteria to various ecosystems by facilitating the colonization of bacteria to intestinal mucosa, thus enhance the immunity of host (Gorska et al, 2010). Now-a-days the exopolysaccharides are used as bio-thickeners due to their stabilizing, emulsifying or gelling properties especially in the food industry (Wang et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

“…Now-a-days the exopolysaccharides are used as bio-thickeners due to their stabilizing, emulsifying or gelling properties especially in the food industry (Wang et al, 2011). In addition, some of the exopolysaccharides produced by lactic acid bacteria may confer health benefits such as immunomodulatory, anti-tumor, anti-biofilm and antioxidant activities (Ramchandran and Shah, 2009;Gorska et al, 2010). Therefore, the objective of this study was to provide visual demonstration of step-by-step extraction, isolation and purification of functional exopolysaccharide from lactic acid bacteria.…”

Section: Introductionmentioning

confidence: 99%

Extraction, isolation and purification of exopolysaccharide from lactic acid bacteria using ethanol precipitation method

Bajpai

Majumder

Rather

et al. 2016

Bangladesh J Pharmacol

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Lactic acid bacteria are classified 'Generally Recognized As Safe' (GRAS) with most effective potential to divert significant amount of fermentable sugars towards the biosynthesis of functional exopolysaccharide. Exopolysaccharides from lactic acid bacteria are receiving a renewed interest due to the claims of human health benefits, such as modulation of immune response system and more importantly in food and pharma industries as a texturizer, viscosifer, emulsifier and syneresis-lowering agent. Its purification methodology involves: a) Extraction of cell-free supernatant from lactic acid bacteria; b) Denature of protein using trichloroacetic acid; c) Ethanol precipitation; d) Dialysis; and e) Freeze drying. However, depending on nature of research, compounds can be further purified using scanning electron microscopy (SEM), infrared spectrum (IR); and nuclear magnetic resonance (NMR) spectral analyses.

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Structural and immunochemical studies of neutral exopolysaccharide produced by Lactobacillus johnsonii 142

Cited by 57 publications

References 35 publications

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir

Partially Purified Exopolysaccharide from Lactobacillus plantarum YML009 with Total Phenolic Content, Antioxidant and Free Radical Scavenging Efficacy

Extraction, isolation and purification of exopolysaccharide from lactic acid bacteria using ethanol precipitation method

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