Processing properties of yogurt as affected by the EPS produced by <i>Leuconostoc mesenteroides</i> XR1

Wang, Liang; Gu, Yachun; Zili, Lv

doi:10.1111/ijfs.15722

Cited by 11 publications

(4 citation statements)

References 31 publications

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“…mesenteroides S81 appeared spheroidal or ellipsoidal structural features ( Taylan et al, 2019 ), and EPS from Leu. mesenteroides XR1 was granular with uniform distribution ( Wang et al, 2022 ). These results fully proved that the microstructure of EPSs was strain-specific, even though in the same genus.…”

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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“…The increase in the milk viscosity is due to polysaccharides produced by lactic acid bacteria in the fermentation process . CPSs and/or EPS produced by lactic acid bacteria are able to improve the water retention capacity and thus viscoelastic properties of fermented milk . Moreover, the protein–polysaccharide interactions in fermented milk can enhance the formation of a complex network gel structure, improving the product texture .…”

Section: Results and Discussionmentioning

confidence: 99%

“…35 CPSs and/ or EPS produced by lactic acid bacteria are able to improve the water retention capacity and thus viscoelastic properties of fermented milk. 36 Moreover, the protein−polysaccharide interactions in fermented milk can enhance the formation of a complex network gel structure, improving the product texture. 37 These data suggested that cow milks fermented with HG-R7970-3 are likely to have better technological properties compared with those fermented by Probio-M9.…”

Section: Hg-r7970-3 Improves the Physicochemical Properties And Lacto...mentioning

confidence: 99%

Exopolysaccharide-Producing Lacticaseibacillus rhamnosus Space Mutant Improves the Techno-Functional Characteristics of Fermented Cow and Goat Milks

Liu

Chen

Sun

et al. 2023

J. Agric. Food Chem.

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Lacticaseibacillus rhamnosus Probio-M9 (Probio-M9) is increasingly used as a co-fermentation culture in fermented milk production. Recently, a capsular polysaccharide (CPS)- and exopolysaccharide (EPS)-producing mutant of Probio-M9, HG-R7970-3, was generated by space mutagenesis. This study compared the performance of cow and goat milk fermentation between the non-CPS/-EPS-producing parental strain (Probio-M9) and the CPS/EPS producer (HG-R7970-3), and the stability of products fermented by the two bacteria. Our results showed that using HG-R7970-3 as the fermentative culture could improve the probiotic viable counts, physico-chemical, texture, and rheological properties in both cow and goat milk fermentation. Substantial differences were also observed in the metabolomics profiles between fermented cow and goat milks produced by the two bacteria. Comparing with Probio-M9-fermented cow and goat milks, those fermented by HG-R7970-3 were enriched in a number of flavor compounds and potential functional components, particularly acids, esters, peptides, and intermediate metabolites. Moreover, HG-R7970-3 could improve the post-fermentation flavor retention capacity. These new and added features are of potential to improve the techno-functional qualities of conventional fermented milks produced by Probio-M9, and these differences are likely imparted by the acquired CPS-/EPS-producing ability of the mutant. It merits further investigation into the sensory quality and in vivo function of HG-R7970-3-fermented milks.

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“…Some prior studies have investigated the functional properties of the exopolysaccharides (EPSs) produced by L. mesenteroides [3,7,[13][14][15][16][17][18][19][20][21][22]. Nonetheless, little research has been carried out on the structural features and immunostimulatory potential of the extracellular polymer that L. mesenteroides (201607) produces [23].…”

Section: Introductionmentioning

confidence: 99%

Structural Characterization and Immunomodulatory Activity of an Exopolysaccharide Produced by Probiotic Leuconostoc mesenteroides 201607 Isolated from Fermented Food

Vijayalakshmi,

Kim,

Chelliah

et al. 2024

Applied Microbiology

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Fermented foods containing probiotic Leuconostoc mesenteroides 201607 (LM) were used to extract exopolysaccharides. An incomplete understanding exists regarding the immunomodulatory characteristics of exopolysaccharides (EPSs), which are important constituents of bacterial biofilms. In this instance, we examined the immunomodulatory capacity of EPSs from fermented food extracted from L. mesenteroides 201607. Partially purified exopolysaccharide from L. mesenteroides 201607 (PP-LMEPS) consists of glucose (57.1%), rhamnose (29.53%), and galactose (13.36%). The maximum EPS yield was attained after 30 h of incubation at 37 °C and an initial pH of 7.0. When lipopolysaccharide-stimulated RAW264.7 was exposed to PP-LMEPS, the inflammatory cytokines were considerably decreased or elevated dose-dependently. Upon the exposure of lipopolysaccharide-stimulated RAW264.7 cells to PP-LMEPS, a dose-dependent modulation of inflammatory cytokines was observed. This suggests that the extracted EPS possesses immunomodulatory characteristics, as evidenced by a significant decrease or increase in inflammatory cytokine levels. However, further research is warranted to fully elucidate the precise mechanisms and potential therapeutic implications of the immunomodulatory properties of PP-LMEPS.

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Processing properties of yogurt as affected by the EPS produced by Leuconostoc mesenteroides XR1

Cited by 11 publications

References 31 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

Exopolysaccharide-Producing Lacticaseibacillus rhamnosus Space Mutant Improves the Techno-Functional Characteristics of Fermented Cow and Goat Milks

Structural Characterization and Immunomodulatory Activity of an Exopolysaccharide Produced by Probiotic Leuconostoc mesenteroides 201607 Isolated from Fermented Food

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