Novel Exopolysaccharide Produced from Fermented Bamboo Shoot-Isolated Lactobacillus Fermentum

Thuy, Thi Bich; Tran, Thi Ai Luyen; Tran, Thi Van Thi; Le, Trung Hieu; Jayasena, Vijay; Nguyen, Thi Hong Chuong; Nguyen, Chinh Chien; Kim, Soo Young; Le, Quyet Van

doi:10.3390/polym12071531

Cited by 11 publications

(5 citation statements)

References 47 publications

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“…67 L. fermentum MC3 bacteria isolated from bamboo shoot fermentation products produced 88.776 mg/l exopolysaccharide after incubation for 48 hours using MRS medium supplemented with 4% glucose and 0.3% yeast extract. 68 Molecular techniques based on DNA restriction fragments have been widely used to classify LAB isolated from various food products. 69 This was validated through gene sequencing of the 16S rRNA genes from samples of bacteria.…”

Section: Discussionmentioning

confidence: 99%

Characterization of lactic acid bacteria isolated from budu, a West Sumatra fish fermentation product, and their ability to produce exopolysaccharides

et al. 2022

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Background: Probiotics are instrumental in maintaining the equilibrium of the gut microbiota and improving the health of the human body. This study examined the presence and physiological features, including the ability to produce exopolysaccharides, of lactic acid bacteria from fermented Tenggiri (Scomberomorus guttatus) and Talang (Chorinemus spp.) fish, also known as budu fish. Methods: Lactic acid bacteria were isolated from budu fish. These bacteria were characterized to determine tolerance to gastric pH values, growth curve, inhibitory ability against pathogenic bacteria, and ability to produce exopolysaccharides and to perform a molecular identification. Results: Twenty-nine lactic acid bacteria isolates from budu fish were determined to be of the Pediococcus species. Assessment of the physiological characteristics showed that Pediococcus sp. had a high acidifying activity and could grow at a pH between 2 and 11; the pH of the supernatant after 36 hours of incubation was 4.49. In terms of inhibitory activity against pathogenic bacteria, Pediococcus sp. demonstrated an inhibitory diameter of 20.5 mm against Escherichia coli, 23.0 mm against Staphylococcus aureus, and 21.0 mm against Salmonella thypi. The Pediococcus sp. strain produced exopolysaccharides ranging from 870 to 1910 mg/l and had 100% similarity with Pediococcus pentosaceus strain 4942. Conclusions: This study confirmed the presence of Pediococcus pentosaceus strain 4942 in budu fish, which can be used as a new probiotic based on its capabilities to kill pathogenic bacteria and produce exopolysaccharide compounds.

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Section: Discussionmentioning

confidence: 99%

Characterization of lactic acid bacteria isolated from budu, a West Sumatra fish fermentation product, and their ability to produce exopolysaccharides

et al. 2022

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“…EPS-based diets are playing role in biomedical applications. [29] Lactobacillus kiferi WXD029 Kefir EPS…”

Section: Lpentosus S42mentioning

confidence: 99%

Recent Advances in the Production of Exopolysaccharide (EPS) from Lactobacillus spp. and Its Application in the Food Industry: A Review

et al. 2021

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Exopolysaccharide (EPS) show remarkable properties in various food applications. In this review paper, EPS composition, structural characterization, biosynthesis pathways, and recent advancements in the context of application of EPS-producing Lactobacillus spp. in different food industries are discussed. Various chemical and physical properties of Lactobacillus EPS, such as the structural, rheological, and shelf-life enhancement of different food products, are mentioned. Moreover, EPSs play a characteristic role in starter culture techniques, yogurt production, immunomodulation, and potential prebiotics. It has been seen that the wastes of fermented and non-fermented products are used as biological food for EPS extraction. The main capabilities of probiotics are the use of EPS for technological properties such as texture and flavor enhancement, juiciness, and water holding capacities of specific food products. For these reasons, EPSs are used in functional and fermented food products to enhance the healthy activity of the human digestive system as well as for the benefit of the food industry to lower product damage and increase consumer demand. Additionally, some pseudocereals such as amaranth and quinoa that produce EPS also play an important role in improving the organoleptic properties of food-grade products. In conclusion, more attention should be given to sustainable extraction techniques of LAB EPS to enhance structural and functional use in the developmental process of food products to meet consumer preferences.

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“…The monosaccharide composition of LAB EPS may affect the biological activity [46,47]. The EPS of L. plantarum KX041 consisted of rhamnose, fucose, arabinose, xylose, mannose, glucose, galactose, and galacturonic acid [48]. In contrast, the EPS of L. helveticus LZ-R-5 was composed of galactose and glucose [49].…”

Section: Analysis Of Components Of Strain Pw-7 Inhibiting H Pylorimentioning

confidence: 99%

Anti-Helicobacter pylori Activity of a Lactobacillus sp. PW-7 Exopolysaccharide

Hu¹,

Tian²,

Wei³

et al. 2021

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Helicobacter pylori is a cause of gastric cancer. We extracted the exopolysaccharide (EPS) of Lactobacillus plajomi PW-7 for antibacterial activity versus H. pylori, elucidating its biological activity and structural characteristics. The minimum inhibitory concentration (MIC) of EPS against H. pylori was 50 mg/mL. Disruption of the cell membranes of pathogenic bacteria by EPS was indicated via the antibacterial mechanism test and confirmed through electron microscopy. EPS also has antioxidant capacity. The IC50 of EPS for 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical, superoxide anions, and hydroxyl radicals were 300 μg/mL, 180 μg/mL, and 10 mg/mL, respectively. The reducing power of EPS was 2 mg/mL, equivalent to 20 μg/mL of ascorbic acid. EPS is a heteropolysaccharide comprising six monosaccharides, with an approximate molecular weight of 2.33 × 104 Da. Xylose had a significant effect on H. pylori. EPS from L. plajomi PW-7 showed potential as an antibacterial compound and antioxidant, laying a foundation for the development of EPS-based foods.

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Novel Exopolysaccharide Produced from Fermented Bamboo Shoot-Isolated Lactobacillus Fermentum

Cited by 11 publications

References 47 publications

Characterization of lactic acid bacteria isolated from budu, a West Sumatra fish fermentation product, and their ability to produce exopolysaccharides

Characterization of lactic acid bacteria isolated from budu, a West Sumatra fish fermentation product, and their ability to produce exopolysaccharides

Recent Advances in the Production of Exopolysaccharide (EPS) from Lactobacillus spp. and Its Application in the Food Industry: A Review

Anti-Helicobacter pylori Activity of a Lactobacillus sp. PW-7 Exopolysaccharide

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