Characterization of exopolysaccharide produced by Levilactobacillus brevis HDE-9 and evaluation of its potential use in dairy products

Du, Renpeng; Yu, Liansheng; Yu, Ningxin; Ping, Wenxiang; Song, Gang; Ge, Jingping

doi:10.1016/j.ijbiomac.2022.07.057

Cited by 32 publications

(20 citation statements)

References 51 publications

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“…Consequently, the milk solidification might be attributed to the physical–chemical properties of the RSG7 dextran and the interactions between dextran and dairy proteins. Further comparison indicated that the RSG7 dextran showed more excellent solidifying ability than EPS produced by Levilactobacillus brevis HDE-9 ( Du et al, 2022 ) under the same sucrose (3%), skimmed milk concentration (10%), bacteria content (5%), and incubation time (24 h). Therefore, RSG7 dextran could be used as a safe food additive to improve the textural properties of sucrose-supplemented dairy products.…”

Section: Resultsmentioning

confidence: 99%

Structural characterization and partial properties of dextran produced by Leuconostoc mesenteroides RSG7 from pepino

Wang

Sun

et al. 2023

Front. Microbiol.

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Exopolysaccharides (EPSs) produced by lactic acid bacteria possess various bioactivities and potential attractions for scientific exploration and commercial development. An EPS-producing bacterial strain, RSG7, was previously isolated from the pepino and identified as Leuconostoc mesenteroides. Based on the analyses of high-performance size exclusion chromatography, high-performance ion chromatography, Fourier transform infrared spectroscopy, nuclear magnetic resonance spectroscopy, and methylation, the RSG7 EPS was identified as a dextran with a molecular weight of 5.47 × 106 Da and consisted of α-(1→6) glycosidic linkages as backbone and α-(1→2), α-(1→3), α-(1→4), and α-(1→6) glycosidic linkages as side chains. Scanning electron microscopy observed a honeycomb-like porous structure of RSG7 dextran, and this dextran formed aggregations with irregular hill-shaped lumps according to atomic force microscopy analysis. Physical–chemical investigations suggested that RSG7 dextran possessed excellent viscosity at high concentration, low temperature, and high pH; showed a superior emulsifying capacity of tested vegetable oils than that of hydrocarbons; and owned the maximal flocculating activity (10.74 ± 0.23) and flocculating rate (93.46 ± 0.07%) in the suspended solid of activated carbon. In addition, the dextran could coagulate sucrose-supplemented milk and implied potential probiotics in vitro. Together, these results collectively describe a valuable dextran with unique characteristics for exploitation in food applications.

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Section: Resultsmentioning

confidence: 99%

Structural characterization and partial properties of dextran produced by Leuconostoc mesenteroides RSG7 from pepino

Wang

Sun

et al. 2023

Front. Microbiol.

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“…Macrophage growth is a signal-dependent pathway. Studies have shown that polysaccharides could bind to TLR receptors to activate cells, enhance the viability of RAW 264.7 cells, and trigger various intracellular signaling reactions. − Besides, activated macrophages are involved in various immune regulatory processes, such as improving the phagocytic activity of macrophages . After phagocytosing pathogenic microorganisms, macrophages will produce antigen-presenting cells that interact with lymphocytes to regulate adaptive immunity .…”

Section: Discussionmentioning

confidence: 99%

Structural Characterization and Immunomodulatory Activity of a Mannose-Rich Polysaccharide Isolated from Bifidobacterium breve H4–2

Niu,

Guo,

Shang

et al. 2023

J. Agric. Food Chem.

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“…Some specific physicochemical properties and structural composition (molecular weight, monosaccharide composition, three-dimensional structure and type of glycosidic bond, etc.) can confer specific biological activities and physiological functions on EPSs ( Angelin and Kavitha, 2020 ; Du et al, 2022b ; Wu et al, 2022 ). Therefore, revealing the structural composition and physicochemical properties of LAB EPSs is beneficial for further understanding the mechanism of EPS synthesis and for the progress and development of the food and pharmaceutical industries.…”

Section: Introductionmentioning

confidence: 99%

Purification, characterization and probiotic proliferation effect of exopolysaccharides produced by Lactiplantibacillus plantarum HDC-01 isolated from sauerkraut

et al. 2023

Front. Microbiol.

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In this study, an exopolysaccharide (EPS)-producing strain of Lactiplantibacillus plantarum HDC-01 was isolated from sauerkraut, and the structure, properties and biological activity of the studied EPS were assessed. The molecular weight of the isolated EPS is 2.505 × 106 Da. Fourier transform infrared spectrometry (FT-IR) and nuclear magnetic resonance (NMR) results showed that the EPS was composed of glucose/glucopyranose subunits linked by an α-(1 → 6) glycosidic bond and contained an α-(1 → 3) branching structure. X-ray diffraction (XRD) analysis revealed the amorphous nature of the EPS. Scanning electron microscopy (SEM) and atomic force microscopy (AFM) showed that the isolated EPS had a smooth and compact surface with several protrusions of varying lengths and irregularly shaped material. Moreover, the studied EPS showed good thermal stability, water holding capacity, and milk coagulation ability and promoted the growth of probiotics. L. plantarum EPS may be used as prebiotics in the fields of food and medicine.

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Characterization of exopolysaccharide produced by Levilactobacillus brevis HDE-9 and evaluation of its potential use in dairy products

Cited by 32 publications

References 51 publications

Structural characterization and partial properties of dextran produced by Leuconostoc mesenteroides RSG7 from pepino

Structural characterization and partial properties of dextran produced by Leuconostoc mesenteroides RSG7 from pepino

Structural Characterization and Immunomodulatory Activity of a Mannose-Rich Polysaccharide Isolated from Bifidobacterium breve H4–2

Purification, characterization and probiotic proliferation effect of exopolysaccharides produced by Lactiplantibacillus plantarum HDC-01 isolated from sauerkraut

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