Advances in Production and Simplified Methods for Recovery and Quantification of Exopolysaccharides for Applications in Food and Health
Open accessAbstract
The capacity of strains to produce exopolysaccharides (EPS) is widespread among species of lactic acid bacteria and bifidobacteria, although the physiological role of these molecules is not yet clearly understood. When EPS are produced during food fermentation, they confer technological benefits on the fermented end products, such as improved texture and stability. In addition, some of these EPS may have beneficial effects on consumer health. These uses of EPS necessitate optimal and sufficient production of these molecules, both in situ and ex situ, not only to improve their yields but also to obtain a particular functionality. The present study reviews the commonly used methods of production, isolation, and quantification that have been used in recent studies dealing with EPS-producing lactic acid bacteria and bifidobacteria.
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Physicochemical parameters influencing bacterial growth (temperature, incubation time, pH, oxygen rate) as well as different carbon and nitrogen sources are the main factors affecting EPS production.
“Physicochemical parameters influencing bacterial growth (i.e., temperature, incubation time, pH, oxygen rate, etc.) as well as different carbon and nitrogen sources are the main factors affecting EPS production (Table 3) [8,53].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [53]
The Production of EPS section (page unavailable) identifies temperature, pH, agitation rate, and carbon and nitrogen sources as factors affecting EPS production. It mentions an oxygen scavenger but does not establish oxygen rate or incubation time as factors, so the full list is not supported by this source. (LLM, conf=0.85)
Experimental — accuracy not yet measuredIn complex media with high protein content and at acidic pH, purification and quantification of EPS requires isolation of EPS from a protein network where EPS and bacterial cells are trapped or conjugated with protein.
“In complex media with a high protein content (e.g., skim milk), and at acidic pH, purification and quantification of EPS requires the isolation of EPS from a protein network where EPS and bacterial cells are trapped or conjugated with the protein [53,96].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [53]
The Methods for Recovery of EPS section (page unavailable) says complex milk-based media need pretreatment, including removal of cells and coagulated proteins, and that EPS can co-precipitate with caseins. It does not describe EPS and bacterial cells as trapped or conjugated in a protein network at acidic pH; the acid discussed is used to precipitate proteins during recovery. (LLM, conf=0.86)
Experimental — accuracy not yet measuredA heating step (e.g., at 100 °C for 15 or 30 min) as a pre-treatment prior to isolation can be applied to inactivate endogenous enzymes that can cause EPS degradation in the medium.
“For instance, a heating step (e.g., at 100 °C for 15 or 30 min) as a pre-treatment prior to isolation can be applied to inactivate endogenous enzymes that can cause EPS degradation in the medium [53].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [53]
Colorimetric methods can suffer interference with other carbohydrates present in the growth medium.
“However, these colorimetric methods can suffer interference with the other carbohydrates present in the growth medium [8,53].”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [53]
High-performance anion-exchange chromatography coupled with pulsed amperometric detection or gas chromatography are commonly utilized to analyze the monosaccharide composition of EPS.
“High-performance, anion-exchange chromatography coupled with pulsed amperometric detection [8,27,35,53] or gas chromatography (GC) [32,43] are commonly utilized to analyze the monosaccharide composition of EPS.”
From Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods (2021) · cites this paper as [53]
The Methods for Quantification of EPS Yields section discusses measuring EPS amounts, including colorimetric methods and size-exclusion chromatography, but does not address monosaccharide-composition analysis by the claimed methods. Searches for gas chromatography, pulsed amperometric detection, and monosaccharide composition found no passage establishing their use for that purpose; page numbers were unavailable in our copy. (LLM, conf=0.75)
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References 92 · Cited by 96
Research works printed but not linked: 2
- LEROY AND DE VUYST Journal of Dairy Science Vol. 99 No. 4, 2016
- De Vuyst, L., and F. Vaningelgem. 2003. Developing new polysaccha- rides. Pages 275-320 in Texture in Food; Vol. 1: Semi-Solid Foods. B. M. McKenna, ed. Woodhead Publishing Ltd., Cambridge, UK.
- Authors
- Leroy, F., & De Vuyst, L.
- Affiliations
- Vrije Universiteit Brussel (BE)
- ORCID
- Leroy, Frédéric
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2016-04
- Volume
- 99
- Issue
- 4
- Pages
- 3229-3238
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2268154866
- Cited by
- 96
- References
- 92
- Citations by year
- 2026: 8 · 2025: 14 · 2024: 8 · 2023: 6 · 2022: 13 · 2021: 16 · 2020: 11 · 2019: 5 · 2018: 4 · 2017: 9 · 2016: 1
- FWCI
- 7.98
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- VUBIR (Vrije Universiteit Brussel) (submittedVersion)
- Funders
- the Research Council of the Vrije Universiteit Brussel
- the Hercules Foundation
- the Research Foundation-Flanders
- 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
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Biopolymer Synthesis and Applications
- Keywords
- exopolysaccharides, lactic acid bacteria, Bifidobacterium, exopolysaccharide production, fermented foods, food texture, food stability, health benefits, probiotics
- MeSH terms
- Animals, Bifidobacterium, Fermentation, Food, Food Microbiology, Health Promotion, Lactobacillus, Polysaccharides, Bacterial
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