Autor: |
Sørensen HM; School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland.; I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland., Rochfort KD; School of Nursing, Psychotherapy and Community Health, Dublin City University, D09 DX63 Dublin, Ireland., Maye S; Dairygold Co-Operative Society Limited, Clonmel Road, Co. Cork, P67 DD36 Mitchelstown, Ireland., MacLeod G; Dairygold Co-Operative Society Limited, Clonmel Road, Co. Cork, P67 DD36 Mitchelstown, Ireland., Brabazon D; I-Form, Advanced Manufacturing Research Centre, Dublin City University, D09 DX63 Dublin, Ireland., Loscher C; School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland., Freeland B; School of Biotechnology, Dublin City University, D09 DX63 Dublin, Ireland. |
Abstrakt: |
Lactic acid bacteria (LAB) are capable of synthesising metabolites known as exopolysaccharides (EPS) during fermentation. Traditionally, EPS plays an important role in fermented dairy products through their gelling and thickening properties, but they can also be beneficial to human health. This bioactivity has gained attention in applications for functional foods, which leads them to have prebiotic, immunomodulatory, antioxidant, anti-tumour, cholesterol-lowering and anti-obesity activity. Understanding the parameters and conditions is crucial to optimising the EPS yields from LAB for applications in the food industry. This review provides an overview of the functional food market together with the biosynthesis of EPS. Factors influencing the production of EPS as well as methods for isolation, characterisation and quantification are reviewed. Finally, the health benefits associated with EPS are discussed. |