Physiological approach to extracellular polysaccharide production by
            <b>
              <i>Lactobacillus rhamnosus</i>
            </b>
            strain C83

Gamar, L.; Blondeau, Karine; Simonet, Jean-Marc

doi:10.1046/j.1365-2672.1997.00228.x

Cited by 77 publications

(61 citation statements)

References 2 publications

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“…The optimal conditions such as temperature (42°C) and pH (6.5) for the growth of S. thermophilus ST1 were favorable for its EPS production. However, there were also reports that optimal conditions for EPS production by some LAB strains were different from those for their optimal growth (13). A number of LAB strains were shown to produce more EPS at a lower temperature for their optimal growth (19).…”

Section: Effect Of Temperature On Eps Productionmentioning

confidence: 99%

Growth and exopolysaccharide production by Streptococcus thermophilus ST1 in skim milk

Zhang¹,

Zhang²,

Li³

et al. 2011

Braz. J. Microbiol.

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To analyze the exopolysaccharide (EPS) production by Streptococcus thermophilus ST1, cultures were cultivated in 10% (w/v) reconstituted skim milk under different growth conditions including various temperatures and pHs of growth medium, supplementation of the medium with various carbon sources (glucose, lactose, sucrose, galactose and fructose) and nitrogen source (whey protein concentrate, or WPC).The results showed that most EPS production by strain ST1 was obtained at a temperature (42°C) and pH (6.5) optimal for its growth. Supplementation of the skim milk medium with either carbohydrates or WPC increased both growth and polymer formation by different extents, with sucrose being most effective among the carbon sources tested. Under the optimal cultural conditions, i.e. pH 6.5, 42°C with 2% (w/v) sucrose and 0.5% (w/v) WPC, 135.80 mg l -1 of EPS was produced by strain ST1. The monosaccharide composition of the EPS was determined to be glucose and galactose (2:1), and the molecular mass of the EPS was 3.97 × 10 6 Da. The aqueous solution of the EPS at 1% (w/v) showed relatively high viscosity, indicating the potential of this EPS-producing S. thermophilus strain for applications in the improvement of physical properties of fermented milk products.

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Section: Effect Of Temperature On Eps Productionmentioning

confidence: 99%

Growth and exopolysaccharide production by Streptococcus thermophilus ST1 in skim milk

Zhang¹,

Zhang²,

Li³

et al. 2011

Braz. J. Microbiol.

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“…bulgaricus, Lactobacillus helveticus, Lact. rhamnosus and Streptococcus thermophilus) LAB (Cerning 1990;Gamar et al 1997). It has been shown that Lactobacillus kefiranofaciens produces an EPS, named kefiran, that has the ability to lower blood glucose in mice (Maeda et al 2004).…”

Section: Introductionmentioning

confidence: 99%

Intermediate chains of exopolysaccharides fromLactobacillus rhamnosusRW-9595M increase IL-10 production by macrophages

Bleau

Monges

Rashidan

et al. 2010

Journal of Applied Microbiology

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Aims: To evaluate the immunosuppressive properties of the exopolysaccharide (EPS) from high‐EPS producer Lactobacillus rhamnosus RW‐9595M on inflammatory cytokines produced by macrophages. Methods and Results: The conditioned media (CM) were produced by macrophages treated with parental Lact. rhamnosus ATCC 9595 and its isogenic variant, the high‐EPS producer Lact. rhamnosus RW‐9595M, and the levels of TNF‐α, IL‐6, IL‐10 and IL‐12 were evaluated. Results revealed that CM from parental Lact. rhamnosus induced higher levels of TNF‐α, IL‐6 and IL‐12 but inhibited IL‐10 production, whereas its mucous variant induced low or no TNF‐α and IL‐6. Addition of purified EPS to macrophages treated with parental Lact. rhamnosus decreased the inflammatory cytokines and inhibited the metabolic activity of lymphocytes. The intermediate polysaccharide chains (16–30 units) produced by time‐controlled hydrolysis of EPS increased the IL‐10 produced by macrophages. Conclusions: Polysaccharide chains of EPS induced immunosuppression by the production of macrophagic anti‐inflammatory IL‐10. Significance and impact of the Study: These results indicate that the EPS from Lact. rhamnosus RW‐9595M may be useful as a new immunosuppressive product in dairy food.

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“…bulgaricus, L. helveticus, and S. thermophilus) LAB (5). The EPS produced by Lactobacillus rhamnosus belong to third group (14). The sugar composition of the EPS produced by L. rhamnosus R studied in this work, as determined on the hydrolysate by high-pressure liquid chromatography (HPLC) and by gas chromatography of the alditol acetates, is the following: Rha, 4; Glc, 2; and Gal, 1 (M. R. Van Casteren, personal communication).…”

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confidence: 99%

Production of Exopolysaccharide by Lactobacillus rhamnosus R and Analysis of Its Enzymatic Degradation during Prolonged Fermentation

Pham

Dupont

Roy

et al. 2000

Appl Environ Microbiol

184

101

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The potential of Lactobacillus rhamnosus R for producing exopolysaccharide (EPS) when grown on basal minimum medium supplemented with glucose or lactose was investigated. EPS production by L. rhamnosus R is partially growth associated and about 500 mg of EPS per liter was synthesized with both sugars. ؊1 ). It was clearly shown that the amount of EPS produced declined upon prolonged fermentation. Degradation of EPS in fermentation processes was also assessed by measuring its molecular weights and viscosities. As these reductions might have a negative effect on the yield and viscosifying properties of EPS, it was essential to examine possible causes related to this breakdown. The decrease in viscosities and molecular weights of EPS withdrawn at different cultivation times permitted us to suspect the presence of a depolymerizing enzyme in the fermentation medium. Our study on enzymatic production profiles showed a large spectrum of glycohydrolases (␣-D-glucosidase, ␤-D-glucosidase, ␣-D-galactosidase, ␤-D-galactosidase, ␤-D-glucuronidase, and some traces of ␣-L-rhamnosidase). These enzymes were localized, two of them (␣-D-glucosidase and ␤-D-glucuronidase) were partially purified and characterized. When incubated with EPS, these enzymes were capable of lowering the viscosity of the polymer as well as liberating some reducing sugars. Upon prolonged incubation (27 h), the loss of viscosity was increased up to 33%.Exopolysaccharides (EPS) produced by lactic acid bacteria (LAB) have generated increasing attention among researchers for the last few years. LAB are food-grade organisms, and the EPS that they produce contribute to the specific rheology and texture of fermented milk products. These EPS represent safe additives for novel food formulations and may have applications in nonfood products (8).There exist three important groups of EPSs produced by LAB: (i) ␣-glucans, mainly composed of ␣-1,6-and ␣-1,3-linked glucose residues, namely, dextrans produced by Leuconostoc mesenteroides subsp. mesenteroides and L. mesenteroides subsp. dextranicum and mutans produced by Streptococcus mutans and S. sobrinus; (ii) fructans, mainly composed of ␤-2,6-linked fructose molecules, such as levan produced by S. salivarius; (iii) heteropolysaccharides produced by mesophilic (Lactococcus lactis subsp. lactis and L. lactis subsp. cremoris) and thermophilic (Lactobacillus delbrueckii subsp. bulgaricus, L. helveticus, and S. thermophilus) LAB (5). The EPS produced by Lactobacillus rhamnosus belong to third group (14). The sugar composition of the EPS produced by L. rhamnosus R studied in this work, as determined on the hydrolysate by high-pressure liquid chromatography (HPLC) and by gas chromatography of the alditol acetates, is the following: Rha, 4; Glc, 2; and Gal, 1 (M. R. Van Casteren, personal communication).A considerable variation can be observed in EPS quantifications. The amount of EPS reported varies from 25 to 132 mg/ liter for L. lactis subsp. cremoris (26) Many studies showed a decrease in the total EPS amount when incuba...

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Physiological approach to extracellular polysaccharide production by Lactobacillus rhamnosus strain C83

Cited by 77 publications

References 2 publications

Growth and exopolysaccharide production by Streptococcus thermophilus ST1 in skim milk

Growth and exopolysaccharide production by Streptococcus thermophilus ST1 in skim milk

Intermediate chains of exopolysaccharides fromLactobacillus rhamnosusRW-9595M increase IL-10 production by macrophages

Production of Exopolysaccharide by Lactobacillus rhamnosus R and Analysis of Its Enzymatic Degradation during Prolonged Fermentation

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