Production and structural characterization of exopolysaccharides from newly isolated probiotic lactic acid bacteria

Abid, Yousra; Casillo, Angela; Gharsallah, Houda; Joulak, Ichrak; Lanzetta, Rosa; Corsaro, Maria Michela; Attia, Hamadi; Azabou, Samia

doi:10.1016/j.ijbiomac.2017.10.155

Cited by 150 publications

(69 citation statements)

References 47 publications

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“…The peak around 1025 cm −1 recommended the presence of C-O-H link bond position 22 . The spectra exhibited the typical bands of polysaccharides which is within the fingerprint region (1200-950 cm −1 ) 23 . In addition the peak at around 809.3 cm −1 was characteristic for mannose 22,25 .…”

Section: Probiotic Propertiesmentioning

confidence: 95%

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Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei

Bhagat

Raina

Kumar

et al. 2020

Sci Rep

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The nutritional challenge faced by the monogastric animals due to the chelation effects of phytic acid, fuel the research on bioprospecting of probiotics for phytase production. Pediococcus acidilactici SMVDUDB2 isolated from Kalarei, exhibited extracellular phytase activity of 5.583 U/mL after statistical optimization of fermentation conditions viz. peptone (1.27%); temperature (37 °C); pH (6.26) and maltose (1.43%). The phytase enzyme possessed optimum pH and temperature of 5.5 and 37 °C, respectively and was thermostable at 60 °C. The enzyme was purified 6.42 fold with a specific activity of 245.12 U/mg with hydrophobic interaction chromatography. The purified enzyme had K m and V max values of 0.385 mM and 4.965 μmol/min respectively, with sodium phytate as substrate. The strain depicted more than 80% survival rate at low pH (pH 2.0, 3.0), high bile salt concentration (0.3 and 0.5%), after gastrointestinal transit, highest hydrophobicity affinity with ethyl acetate (33.33 ± 0%), autoaggregation (77.68 ± 0.68%) as well as coaggregation (73.57 ± 0.47%) with Staphylococcus aureus (MTCC 3160). The strain exhibited antimicrobial activity against Bacillus subtilis (MTCC 121), Mycobacterium smegmatis (MTCC 994), Staphylococcus aureus (MTCC 3160), Proteus vulgaris (MTCC 426), Escherichia coli (MTCC 1652) and Lactobacillus rhamnosus (MTCC 1408). The amount of exopolysaccharide produced by the strain was 2 g/L. This strain having the capability of phytate degradation and possessing probiotic traits could find application in food and feed sectors.

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Section: Probiotic Propertiesmentioning

confidence: 95%

“…Strong bands around 2924 cm −1 corresponded to stretching vibration of the methylene group (C-H), usually present in hexoses 22 . The band at 1647 cm −1 was associated to the stretching vibration of carboxyl group (C = O) 23 . Absence of peak around 1529.8 cm -1 which corresponds to an amino group was absent in our case.…”

Section: Probiotic Propertiesmentioning

confidence: 99%

Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei

Bhagat

Raina

Kumar

et al. 2020

Sci Rep

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“…The food application of EPS in industry is highly dependent on its thermal behavior [2]. Cristallization, melting and cross-linking points attributes of EPS samples were elucidated using a DSC with heat flow from 20 to 300 °C.…”

Section: Thermal Properties Of Eps Samples By Differential Scanning Cmentioning

confidence: 99%

“…They have been widely used due to their functional effects in wide range of applications as thickeners, viscosifiers, emulsifiers and stabilizers to improve mouth feel of food products, particularly the fermented ones [1]. Several studies reported that the EPS produced by LAB species isolated from different sources could exhibit health promoting effects such as antioxidant and cholesterol lowering properties [1], [2] in addition to their immunomodulation, antiulcer, antibiofilm, antitumour, antiviral and antimicrobial activities [3], [4]. Besides these benefits of EPS, it was also reported that they Sakarya University Journal of Science 24 (1), [151][152][153][154][155][156][157][158][159][160]2020 demonstrated prebiotic effects [3], [5].…”

Section: Introductionmentioning

confidence: 99%

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Optimization of exopolysaccharide production of Lactobacillus brevis E25 using RSM and characterization

Ermiş

Poyraz²,

Dertli³

et al. 2020

Sakarya University Journal of Science

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Response surface methodology was used to determine the exopolysaccharide production of Lactobacillus brevis E25. The effects of three variables, temperature (30, 36 and 42 °C), incubation time (18, 33 and 48 h) and initial pH of growth medium (4.5, 5.5, and 6.5) were studied. Under optimum growth conditions, the amount of exopolysaccharide derived from Lactobacillus brevis E25 ranged from 10 to 35 gL-1. The size of EPS molecules ranged from 10 5 to 10 7 Da. Infra red spectrum analysis showed characteristics absorption peaks indicating the presence of-OH, C=O and C-H groups. Furthermore, only glucose was detected as monosaccharide in exopolysaccharide structure, revealing that the structure of exopolysaccharide is a homopolymeric glucan type. Based on the differential scanning calorimeter thermograms, exopolysaccharide's melting temperature was observed around 116 °C.

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Production of Bioactive Compounds vs. Recombinant Proteins

Affonso

Anton

Kuhn

et al. 2021

Bioprospecting of Microorganism‐Based Industrial Molecules

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Production and structural characterization of exopolysaccharides from newly isolated probiotic lactic acid bacteria

Cited by 150 publications

References 47 publications

Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei

Probiotic properties of a phytase producing Pediococcus acidilactici strain SMVDUDB2 isolated from traditional fermented cheese product, Kalarei

Optimization of exopolysaccharide production of Lactobacillus brevis E25 using RSM and characterization

Production of Bioactive Compounds vs. Recombinant Proteins

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