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Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties
Open accessAbstract
The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.
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“Desirable properties of LAB for use as starter cultures and adjunct cultures in dairy products include good acidifying capacity, the ability to contribute to the desired flavor, and the possible production of exopolysaccharides (EPS) to improve texture [14].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [14]
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“Some LAB species are able to synthesize and excrete extracellular polysaccharides [14,299].”
From Lactic Acid Bacteria in Raw-Milk Cheeses: From Starter Cultures to Probiotic Functions (2022) · cites this paper as [14]
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Metadata
- Authors
- Jurášková, D., Ribeiro, S. C., & Silva, C. C. G.
- Affiliations
- Universidade dos Açores (PT)
- Corresponding author
- Silva, Celia C. G.
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2022-01-08
- Volume
- 11
- Issue
- 2
- Pages
- 156
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC8774684
- OpenAlex
- W4206529918
- Cited by
- 342
- References
- 235
- Citations by year
- 2026: 87 · 2025: 94 · 2024: 66 · 2023: 70 · 2022: 25
- FWCI
- 5.83
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Funders
- Fundação para a Ciência e Tecnologia (UIDB/00153/2020, UI/BD/151108/2021)
- Fundo regional para a Ciência e Tecnologia (M3.1.a/F/017/2018)
- 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, exopolysaccharide biosynthesis, fermented foods, rheological properties, gut microbiota, prebiotics, immunomodulation, antioxidant activity, cholesterol lowering, anticarcinogenic activity, antibiofilm activity, antimicrobial activity, drug delivery, dairy products, gluten-free bakery products, low-fat meat products
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