Exopolysaccharides of Lactic Acid Bacteria for Food and Colon Health Applications

Tsuda, Harutoshi

doi:10.5772/50839

Cited by 56 publications

(65 citation statements)

References 102 publications

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“…mesenteroides and L. mesenteroides subsp. dextranicum, alternans from L. mesenteroides and mutans from Streptococcus mutants and S. sobrinus are mainly composed of -1,6 and -1,3-linked glucose molecules with variable degrees of branching at position 3, although, they may also be present at position 2 or 4 however less frequently (de Vuyst and Degeest, 1999;Harutoshi, 2013). On the other hand, homoexopolysaccharides such as -D-glucans produced by Pediococcus and Streptococcus species are composed of glucose molecules linked to -1,3 residual position along with -1,2 branching.…”

Section: Classification and Chemical Composition Of Exopolysaccharidementioning

confidence: 99%

“…H o m oexopolysaccharides are consisting of single type of monosaccharide such as -D-glucans, -D-glucans, fructans, and polygalactans, whereas, heteroexopolysaccharides are formed of different types of monosaccharides including D-glucose, D-galactose, Lrhamnose, and their derivatives (Mayo et al, 2010;Harutoshi, 2013). Homo-exopolysaccharides possess differences with e→ch other's due to v→rious import→nt factors such as the primary structural skeleton including pattern of chain bonds, brand structures and molecular weights.…”

Section: Homo-exopolysaccharidementioning

confidence: 99%

“…The lactic acid bacteria have ability to produce exopolysaccharide either as an environmental secretion or cell adhered EPS in a capsular form (Harutoshi, 2013). Generally exopolysaccharides are classified into two major groups including homo-exopolysaccharide a n d h e t e r o -e x o p o l y s a c c h a r i d e .…”

Section: Homo-exopolysaccharidementioning

confidence: 99%

“…Although synthesis of homopolysaccharide occurs outside the cells after specific enzymes are exuded (Donota et al, 2012). Homoexopolysaccharides consist of four sub-groups including -D-glucans, -D-glucans, fructans and poly-galactans (Harutoshi, 2013). The homo-exopolysaccharides, -Dglucans such as dextrans produced from Leuconostoc mesenteroides subsp.…”

Section: Classification and Chemical Composition Of Exopolysaccharidementioning

confidence: 99%

“…However, variations in sugar composition, chain length, degree of branching, or sugar linkages in the exopolysaccharides produced by different lactic acid bacteria have been observed as leading factors, which assist in the termination of the rheological and healthpromoting potential of lactic acid bacteria-derived exopolysaccharides (Ruas-Madiedo et al, 2002). Based on the chemical composition of lactic acid bacteriaderived exopolysaccharides, they have been classified in two chemical classes, homo-exopolysaccharide and hetero-exopolysaccharide (Harutoshi, 2013). Homoexopolysaccharides are the chemical structures of single type of monosaccharide, whereas, hetero-exopolysaccharides contain regular repeating units of 3-8 different carbohydrate moieties synthesized from intracellular sugar nucleotide precursors .…”

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confidence: 99%

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Exopolysaccharide and lactic acid bacteria: Perception, functionality and prospects

Bajpai

Rather

Majumder

et al. 2015

Bangladesh J Pharmacol

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<p class="Abstract">Lactic acid bacteria exhibit the most effective potential to divert significant amount of fermentable sugars towards the biosynthesis of functional exopolysaccharide. Exopolysaccharides from lactic acid bacteria are receiving a renewed interest due to the claims of human health benefits. This review provides an update on multiple uses and production of exopolysaccharides with major emphasis on their chemical properties, characterization, and some other molecular strategies adopted for their genetics and biological tailoring to better understand the process of exopolysaccharide production along with their antiviral efficacy with multiple modes of action. Additionally, microbiological, biochemical, nutritional and biotechnological aspects of exopolysaccharide production have also been discussed. Moreover, appro-priate suggestions have been made on lactic acid bacteria improvements, leading to enhanced production with advanced modification and production process that may contribute to the economic soundness of applications in food and pharmacological industries with this promising group of biomolecules.</p><p> </p>

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Section: Classification and Chemical Composition Of Exopolysaccharidementioning

confidence: 99%

Section: Homo-exopolysaccharidementioning

confidence: 99%

Section: Homo-exopolysaccharidementioning

confidence: 99%

Section: Classification and Chemical Composition Of Exopolysaccharidementioning

confidence: 99%

mentioning

confidence: 99%

See 3 more Smart Citations

Exopolysaccharide and lactic acid bacteria: Perception, functionality and prospects

Bajpai

Rather

Majumder

et al. 2015

Bangladesh J Pharmacol

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Bacteria‐Based Processes and Products

2014

Fundamentals of Food Biotechnology

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Fermented dairy products are enjoying increased popularity as convenient, nutritious, stable, natural, and healthy foods. Lactic acid bacteria (LAB) are intimately associated with food, feed, and health. For this reason, they have become established as a major target for modern biotechnological research and development. The characteristic aroma, flavor, and texture of fermented dairy foods are often due to the growth of LAB. The LAB form a diverse group of microorganisms, such as the genera Lactobacillus, Lactococcus, Streptococcus, Leuconostoc, and Pediococcus, which are Gram-positive and catalase-, reductase-, oxidase-negative, as well as nonmotile and non-spore-forming. Current taxonomies of LAB and bifidobacteria are reviewed (Björkroth and Koort, 2011;Sonomoto and Yokota, 2011). Increasingly, Bifidobacterium is associated with this group and is added to the traditional yogurt cultures. Bifidobacterium was often classified to LAB, but is belongs to the high-G+C species, Gram-positive Actinobacteria (Actinomyces, Streptomyces, Arthrobacter, Micrococcus, Bifidobacterium). As an anaerobic bacterium, it ferments glucose via the fructose-6-phosphate phosphoketolase pathway and not via glycolysis. The typical fermentation end products are acetate and lactate. Low concentrations of O 2 and CO 2 can have a stimulatory effect on the growth of these Bifidobacterium strains. Based on the growth profiles under different O 2 concentrations, the Bifidobacterium species were classified into four classes: O 2 -hypersensitive, O 2 -sensitive, O 2 -tolerant, and microaerophilic. The primary factor responsible for aerobic growth inhibition is proposed to be the production of hydrogen peroxide (H 2 O 2 ) in the growth medium. A H 2 O 2 -forming NADH oxidase was purified from O 2 -sensitive Bifidobacterium bifidum and was identified as a b-type dihydroorotate dehydrogenase. The kinetic parameters suggested that the enzyme could be involved in H 2 O 2 production in highly aerated environments.Although these LAB have been well studied and have enjoyed longstanding use in the food industry, there are still rapid developments in the field, and new uses and properties Fundamentals of Food Biotechnology, Second Edition. Byong H. Lee.

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