Sugar-Coated: Exopolysaccharide Producing Lactic Acid Bacteria for Food and Human Health Applications

Ryan, P. M.; Ross, R. P.; Fitzgerald, G. F.; Caplice, N. M.; Stanton, C.

doi:10.1039/c4fo00529e

Cited by 221Polysaccharides Composition and ApplicationsProbiotics and Fermented FoodsMicrobial Metabolites in Food Biotechnology

Sugar-Coated: Exopolysaccharide Producing Lactic Acid Bacteria for Food and Human Health Applications

Ryan, P. M., Ross, R. P., Fitzgerald, G. F., Caplice, N. M., Stanton, C.·2015·Food & Function

DOI 10.1039/c4fo00529e

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Abstract

The human enteric microbiome represents a veritable organ relied upon by the host for a range of metabolic and homeostatic functions. Through the production of metabolites such as short chain fatty acids (SCFA), folate, vitamins B and K, lactic acid, bacteriocins, peroxides and exopolysaccharides, the bacteria of the gut microbiome provide nutritional components for colonocytes, liver and muscle cells, competitively exclude potential pathogenic organisms and modulate the hosts immune system. Due to the extensive variation in structure, size and composition, microbial exopolysaccharides represent a useful set of versatile natural ingredients for the food industrial sector, both in terms of their rheological properties and in many cases, their associated health benefits. The exopolysaccharide-producing bacteria that fall within the 35 Lactobacillus and five Bifidobacterium species which have achieved qualified presumption of safety (QPS) and generally recognised as safe (GRAS) status are of particular interest, as their inclusion in food products can avoid considerable scrutiny. In addition, additives commonly utilised by the food industry are becoming unattractive to the consumer, due to the demand for a more 'natural' and 'clean labelled' diet. In situ production of exopolysaccharides by food-grade cultures in many cases confers similar rheological and sensory properties in fermented dairy products, as traditional additives, such as hydrocolloids, collagen and alginate. This review will focus on microbial synthesis of exopolysaccharides, the human health benefits of dietary exopolysaccharides and the technofunctional applications of exopolysaccharide-synthesising microbes in the food industry.

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EPS are involved in bacterial-host interactions and microbial-mediated immunomodulation.
“Moreover, they are involved in bacterial–host interactions and microbial-mediated immunomodulation [6].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [6]
EPS-producing bacteria, mainly LAB and bifidobacteria, are a reservoir of various probiotic strains and have long been used in the food industry because they are generally recognized as safe by the FDA and included in the QPS list of EFSA.
“The EPS-producing bacteria, mainly LAB and bifidobacteria, known to be a reservoir of various probiotic strains, have long been used in the food industry thanks to their safety, as they are generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) and are included in the quality presumption of safety (QPS) list of the European Food Safety Authority (EFSA) [6]”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [6]
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 [6]

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“Moreover, they are involved in bacterial–host interactions and microbial-mediated immunomodulation [6].”
BackgroundInfluential
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Authors: Ryan, P. M., Ross, R. P., Fitzgerald, G. F., Caplice, N. M., & Stanton, C.
Affiliations: Teagasc - The Irish Agriculture and Food Development Authority (IE)
University College Cork (IE)
Center for Vascular Biology Research (US)
Corresponding author: Stanton, C.
ORCID: Ryan, P. M.
Ross, R. P.
Caplice, N. M.
Stanton, C.
Venue: Food & Function
Publisher: Royal Society of Chemistry (RSC)
Published: 2015
Volume: 6
Issue: 3
Pages: 679-693
ISSN: 2042-6496 (ISSN-L)
2042-650X
DOI: 10.1039/c4fo00529e
OpenAlex: W2116183542
Cited by: 221
References: 180
Citations by year: 2026: 7 · 2025: 18 · 2024: 18 · 2023: 18 · 2022: 30 · 2021: 28 · 2020: 25 · 2019: 19 · 2018: 15 · 2017: 21 · 2016: 12 · 2015: 9
FWCI: 1.75
Type: journal article
Language: en
Open access: closed
Locations: Food & Function (publishedVersion)
PubMed (publishedVersion)
Funders: Science Foundation Ireland (07/CE/B1368)
European Commission (289517)
Teagasc
Enterprise Ireland (CF/2013/3030A/B)
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, lactic acid bacteria, Lactobacillus, Bifidobacterium, gut microbiota, short-chain fatty acids, fermented dairy products, rheological properties, functional food additives, clean label, human health benefits
MeSH terms: Bifidobacterium, Dietary Carbohydrates, Fermentation, Humans, Lactobacillus, Models, Biological, Nutritive Value, Polysaccharides, Bacterial, Surface Properties, Foods, Specialized, Cultured Milk Products, Chemical Phenomena, Lactobacillales, Immunomodulation

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Sugar-Coated: Exopolysaccharide Producing Lactic Acid Bacteria for Food and Human Health Applications

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