A food additive with prebiotic properties of an α-d-glucan from Lactobacillus plantarum DM5

Das, Dhrubajyoti; Baruah, Rwivoo; Goyal, Arun

doi:10.1016/j.ijbiomac.2014.05.029

Cited by 100 publications

(52 citation statements)

References 32 publications

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“…An increased growth of probiotic bacteria was elicited by an α-D-glucan produced by a strain L. plantarum, which showed a low digestibility by artificial gastric juice and displayed in vitro prebiotic activities, corroborated by the poor growth of non-probiotic bacteria such as Enterobacteriaceae (Das et al 2014). A bifidogenic effect of levan-type EPS from Lactobacillus sanfranciscensis has also been reported (Dal Bello et al 2001).…”

Section: Prebiotic Properties Of Exopolysaccharidesmentioning

confidence: 92%

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Caggianiello

Kleerebezem

Spano

2016

Appl Microbiol Biotechnol

316

181

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A wide range of lactic acid bacteria (LAB) is able to produce capsular or extracellular polysaccharides, with various chemical compositions and properties. Polysaccharides produced by LAB alter the rheological properties of the matrix in which they are dispersed, leading to typically viscous and "ropy" products. Polysaccharides are involved in several mechanisms such as prebiosis and probiosis, tolerance to stress associated to food process, and technological properties of food. In this paper, we summarize the beneficial properties of exopolysaccharides (EPS) produced by LAB with particular attention to prebiotic properties and to the effect of exopolysaccharides on the LAB-host interaction mechanisms, such as bacterial tolerance to gastrointestinal tract conditions, ability of ESP-producing probiotics to adhere to intestinal epithelium, their immune-modulatory activity, and their role in biofilm formation. The pro-technological aspect of exopolysaccharides is discussed, focusing on advantageous applications of EPS in the food industry, i.e., yogurt and gluten-free bakery products, since it was found that these microbial biopolymers positively affect the texture of foods. Finally, the involvement of EPS in tolerance to stress conditions that are commonly encountered in fermented beverages such as wine is discussed.

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Section: Prebiotic Properties Of Exopolysaccharidesmentioning

confidence: 92%

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Caggianiello

Kleerebezem

Spano

2016

Appl Microbiol Biotechnol

316

181

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“…An interesting study showed that the addition of β-glucan and starch during cold storage strongly increased survival of bifidobacteria strains in yogurt, most probably due to the protective effects on bifidobacteria stress by low temperature (Rosburg et al, 2010). Another β-glucan with high prebiotic properties was isolated from Lactobacillus plantarum (Das et al, 2014). Similar effects were obtained when shrimp was used as an experimental model.…”

Section: β-Glucanmentioning

confidence: 72%

From Hyperthermia to Immunomodulating Polysaccharides

Novák¹,

Větvička²

2017

American Journal of Immunology

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Natural polysaccharides remain overlooked as part of naturally occurring bioactive molecules. The current knowledge results in numerous clinical trials, from first observations of their effects on various diseases to precise chemical characterization and decades of biological evaluation. The aim of this report is to summarize historical perspective of the route from the first anecdotical observation to the current position, with emphasis on some crucial turning points.

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“…The TLC and HPLC analyses showed that with the increase in the fraction number, the DP of oligosaccharides decreased ( Fig. 30 The GnOS (≥DP3) from L. mesenteroides NRRL B-1426 dextransucrase was found resistant to hydrolysis by simulated human gastric juice (Fig. 2B).…”

Section: Preparation and Purification Of Gnosmentioning

confidence: 98%

Gentio-oligosaccharides from Leuconostoc mesenteroides NRRL B-1426 dextransucrase as prebiotics and as a supplement for functional foods with anti-cancer properties

Kothari

Goyal

2015

Food Funct.

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Gentio-oligosaccharides (GnOS) were synthesized by the acceptor reaction of dextransucrase from Leuconostoc mesenteroides NRRL B-1426 with gentiobiose and sucrose. GnOS were purified by gel permeation chromatography using a Bio-Gel P-2 column and identified by mass spectrometry. The purified GnOS (degree of polymerization ≥3) were investigated for their in vitro prebiotic and cytotoxic activity. GnOS exhibited a significantly lower degree of digestibility of 18.1% by simulated human gastric juice (pH 1.0) and 7.1% by human α-amylase (pH 7.0) after 6 h, whereas inulin, a standard prebiotic, showed 39.7% and 12.8% of digestibility, respectively. The prebiotic score showed that GnOS significantly supported the growth of probiotics such as Bifidobacterium infantis and Lactobacillus acidophilus and was comparable to that of inulin. The selective inhibitory effect of GnOS on human colon carcinoma (HT-29) cells revealed its potential as an anti-cancer agent that can serve as a functional food additive for the benefit of human health.

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A food additive with prebiotic properties of an α-d-glucan from Lactobacillus plantarum DM5

Cited by 100 publications

References 32 publications

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

From Hyperthermia to Immunomodulating Polysaccharides

Gentio-oligosaccharides from Leuconostoc mesenteroides NRRL B-1426 dextransucrase as prebiotics and as a supplement for functional foods with anti-cancer properties

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