Microbial exopolysaccharides: role in functional food engineering and gut‐health management

Abstract

The objective of this review was to evaluate the structural and functional role of Microbial exopolysaccharides (EPS) in food products. EPS are biologically produced natural macromolecules that provides distinctive rheological and physicochemical properties to food matrix. Understanding the interactions of EPS with food components at the molecular level enables the application in bakery products, dairy/non-dairybased functional products, processed meat, as probiotics delivery vehicles, etc. Further information at the biological level throws light on the potential use for immunomodulation, microbiota modulation, and gut-health management. At present, though the commercial applications of these polysaccharides are limited due to lower yield, the bio-thickening properties at lower concentrations increases its scope for structural and functional food production through ex-vivo/in-vivo applications. The information relating to the successful application of EPS for functional foods is scattered and the exploited structural-functional relationships are crucial for laying further investigations to develop futuristic products. This article discusses the application of EPS in functional food products and the prospective benefits.

Bacterial polysaccharides—A big source for prebiotics and therapeutics

“…Polysaccharides of microbial origin have been known not only to affect the GM structure and function, but have shown an overall improvement in gut health ( 75 ). Bacterial EPSs can modulate the host-bacterial interactions directly through the adhesion of bacteria to gut epithelium, modulation of host immunity, and the function of GM ( 133 , 134 ). EPSs secreted by certain gut bacteria can further be metabolized by some other commensal microbes ( Figure 1 ).…”

Aksaray Güzelyurt’s Gelveri̇ Bread and Production of Flat Bread

“…EPS mikroorganizmanın hücre içinde olabileceği gibi hücre dışına sentezlediği maddeler olup bazıları da hücre duvarı yapısında yer alan uzun zincirli homopolisakkarit veya heteropolisakkaritlerdir. EPS'ler probiyotikler tarafından üretilmekle birlikte prebiyotik etkileri sayesinde probiyotiklerin kolonizasyonunu da teşvik etmektedir (Muninathan, 2021). Maya hücre duvarında yer alan β-glukan da bir EPS'dir.…”

Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions

“…Probiotic bacteria cells are destroyed during freezing and aeration of the ice cream mixes and in storage; however, many researchers have shown that probiotic cultures have better viability in frozen products than in fermented milk [ 33 , 34 , 35 ]. The most commonly applied probiotic bacteria in food production, including ice cream, are Lactobacillus and Bifidobacterium [ 36 , 37 ]. The probiotic strains of these bacteria are potentially resistant to low temperatures during freezing, extremely low pH (1–4) in the stomach, the activity of digestive enzymes (bile salts and pancreatin) in the intestine, and toxic metabolites formed during digestion [ 38 , 39 , 40 ].…”