Exopolysaccharides produced by Lactobacillus plantarum: technological properties, biological activity, and potential application in the food industry
| Autor: | José Honório Pereira Lopes Neto, Haíssa Roberta Cardarelli, Liliane Andrade da Silva |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Food industry medicine.medical_treatment Polysaccharide 01 natural sciences Applied Microbiology and Biotechnology law.invention 03 medical and health sciences Probiotic chemistry.chemical_compound law 010608 biotechnology medicine Food science Fermentation in food processing Glucan chemistry.chemical_classification 0303 health sciences biology 030306 microbiology Chemistry business.industry Prebiotic food and beverages biology.organism_classification Lactic acid business Lactobacillus plantarum |
| Zdroj: | Annals of Microbiology. 69:321-328 |
| ISSN: | 1869-2044 1590-4261 |
| DOI: | 10.1007/s13213-019-01456-9 |
| Popis: | Some lactic acid bacteria are capable of producing capsular or extracellular polysaccharides, with desirable technological properties and biological activities. Such polysaccharides produced by lactic acid bacteria are called exopolysaccharides and can be used to alter rheological properties, acting in processes involving viscosity, emulsification, and flocculation, among others. They may also be involved in prebiotic, probiotic, and biological activities, as well as having potential application in the food industry. In this mini-review, the objectives were to present some beneficial properties of exopolysaccharides (EPS) produced by Lactobacillus plantarum that have not been commercially explored. For that, the article focused to summarize revision of current publications within the following topics: (1) rheological properties, (2) prebiotic properties, (3) biological activities, and (4) potential application in the food industry. EPS produced by Lb. plantarum can be used as gelling agent, emulsifier, or stabilizer for food products. The glucan nature of the produced EPS enhances probiotic properties of this LAB species. Lactobacillus plantarum EPS has antioxidant, antibiofilm, and antitumor activities. Finally, there is an improvement in texture of fermented food products where Lb. plantarum is used as starter culture which is related to EPS production in situ. Therefore, EPS produced by Lb. plantarum have important and desirable properties to be explored for several applications, including health and food areas. |
| Databáze: | OpenAIRE |
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