Biodegradability of Food-Associated Extracellular Polysaccharides
Open accessAbstract
Exopolysaccharides (EPSs) produced by lactic acid bacteria, which are common in fermented foods, are claimed to have various beneficial physiological effects on humans. Although the biodegradability of EPSs is important in relation to the bioactive properties, knowledge on this topic is limited. Therefore, the biodegradability of eight EPSs, six of which were produced by lactic acid bacteria, was compared with microorganisms from human feces or soil. EPS-degradation was determined from the decrease in polysaccharide-sugar concentration and by high-performance size exclusion chromatography (HPSEC). Xanthan, clavan, and the EPSs produced by Streptococcus thermophilus SFi 39 and SFi 12 were readily degraded, in contrast to the EPSs produced by Lactococcus lactis ssp. cremoris B40, Lactobacillus sakei 0-1, S. thermophilus SFi20, and Lactobacillus helveticus Lh59. Clearly, the susceptibility of exopolysaccharides to biological breakdown can differ greatly, implying that the physiological effects of these compounds may also vary a lot.
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The capacity to endure harsh conditions of the GI tract may vary among different EPS and is strictly dependent on their physicochemical properties, being ultimately strain-specific in their gut microbiota modulation ability.
“the capacity to endure the harsh condition of the GI tract may vary among different EPS and is strictly dependent on their physicochemical properties [105], being ultimately strain-specific in their gut microbiota modulation ability [6].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [105]
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- Authors
- Ruijssenaars, H. J., Stingele, F., & Hartmans, S.
- Affiliations
- Wageningen University & Research (NL)
- Nestlé (Switzerland) (CH)
- Venue
- Current Microbiology
- Published
- 2000-03-01
- Volume
- 40
- Issue
- 3
- Pages
- 194-199
- ISSN
- 0343-8651 (ISSN-L)
- 1432-0991
- OpenAlex
- W2038426033
- Cited by
- 93
- References
- 10
- Citations by year
- 2025: 4 · 2024: 3 · 2023: 5 · 2022: 2 · 2021: 4 · 2020: 2 · 2019: 2 · 2018: 3 · 2017: 6 · 2016: 3 · 2015: 4 · 2014: 5 · 2013: 3 · 2012: 1
- FWCI
- 10.63
- Type
- journal article
- Language
- en
- Open access
- green
- research.wur.nl
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Current Microbiology (publishedVersion)
- PubMed (publishedVersion)
- Socio-Environmental Systems Modeling (acceptedVersion)
- Data Archiving and Networked Services (DANS) (submittedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Health Sciences › Nursing › Nutrition and Dietetics › Microbial Metabolites in Food Biotechnology
- Keywords
- exopolysaccharides, biodegradability, lactic acid bacteria, fermented foods, xanthan gum, Streptococcus thermophilus, Lactococcus lactis, Lactobacillus helveticus, Lactobacillus sakei, soil microbes, polysaccharide degradation, bioactive polysaccharides
- MeSH terms
- Actinomycetales, Biodegradation, Environmental, Carbohydrate Sequence, Chromatography, High Pressure Liquid, Dietary Carbohydrates, Feces, Humans, Lactobacillus, Polysaccharides, Soil Microbiology, Streptococcus, Xanthomonas campestris
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