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

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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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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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