Purification, characterization and bioactivity of exopolysaccharides produced by Lactobacillus plantarum KX041

Xu, Yuanmei; Cui, Yanlong; Wang, Xin; Yue, Fangfang; Shan, Yuanyuan; Liu, Bianfang; Zhou, Yuan; Yi, Yanglei; Lü, Xin

doi:10.1016/j.ijbiomac.2019.01.117

Cited by 107 publications

(38 citation statements)

References 64 publications

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“…In the present study, each fermentation mixture contained L. rhamnosus and the presence of this strain may have improved the DPPH free radical scavenging activity of the fermented juice. Xu et al [37] reported that the extracellular polysaccharide produced by L. plantarum exhibited an antioxidant activity, where the DPPH free radical scavenging rate of the purified exopolysaccharide was more than 80%.…”

Section: Resultsmentioning

confidence: 99%

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

et al. 2019

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Microorganisms can be used for enhancing flavors or metabolizing functional compounds. The fermented-food-derived bacterial strains comprising Bacillus velezensis, Bacillus licheniformis, and Lactobacillus reuteri mixed with Lactobacillus rhamnosus and Lactobacillus plantarum were used to ferment goji berry (Lycium barbarum L.) juice in this study. The fermentation abilities and antioxidant capacities of different mixtures of multiple strains in goji juice were compared. The results showed that the lactic acid contents increased 9.24–16.69 times from 25.30 ± 0.71 mg/100 mL in goji juice fermented using the SLV (Lactobacillus rhamnosus, Lactobacillus reuteri, and Bacillus velezensis), SZP (Lactobacillus rhamnosus, Lactobacillus plantarum, and Bacillus licheniformis), and SZVP (Lactobacillus rhamnosus, Lactobacillus plantarum, Bacillus velezensis, and Bacillus licheniformis) mixtures, and the protein contents increased 1.31–2.11 times from 39.23 ± 0.67 mg/100 mL. In addition, their contents of volatile compounds increased with positive effects on aroma in the fermented juices. Conversion of the free and bound forms of phenolic acids and flavonoids in juice was influenced by fermentation, and the antioxidant capacity improved significantly. Fermentation enhanced the contents of lactic acid, proteins, volatile compounds, and phenols. The antioxidant capacity was strongly correlated with the phenolic composition.

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Section: Resultsmentioning

confidence: 99%

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

et al. 2019

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“…EPS isolated from the food-associated strains C70, Y0175 and OF101, isolated from Chinese Paocai, and a traditional fermented cereal beverage, respectively, showed antioxidant properties [37,38]. In addition, EPS isolated from camel milk, KX041 showed both immune activity and DPPH/ABTS radical scavenging activities [39]. Antitumor and antibacterial properties have been also observed from the EPS isolated from Lpb.…”

Section: Production Of Exopolysaccharidesmentioning

confidence: 94%

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods

et al. 2021

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Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial nature of fermented foods as a reservoir of probiotic candidates is increasing. Fermented food microbes are gaining attention for their health-promoting potential and for being genetically related to human probiotic bacteria. Among them, Lactiplantibacillus (Lpb.) plantarum strains, with a long history in the food industry as starter cultures in the production of a wide variety of fermented foods, are being investigated for their beneficial properties which are similar to those of probiotic strains, and they are also applied in clinical interventions. Food-associated Lpb. plantarum showed a good adaptation and adhesion ability in the gastro-intestinal tract and the potential to affect host health through various beneficial activities, e.g., antimicrobial, antioxidative, antigenotoxic, anti-inflammatory and immunomodulatory, in several in vitro and in vivo studies. This review provides an overview of fermented-associated Lpb. plantarum health benefits with evidence from clinical studies. Probiotic criteria that fermented-associated microbes need to fulfil are also reported.

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“…Its structure also showed that it has broad development and application prospects in terms of moisture retention and fragrance adsorption. Antioxidant Activity of rEPS DPPH radical has been widely used to determine the free radical scavenging activities of primary antioxidant activity; DPPH can accept electron or hydrogen radical to become a stable molecule [52]. The scavenging capacity of the rEPS sample for the DPPH free radical is shown in Fig.…”

Section: Microcosmic Morphology Analysis Of Repsmentioning

confidence: 99%

Characterization and Antioxidant Activity of Released Exopolysaccharide from Potential Probiotic Leuconostoc mesenteroides LM187

Zhang

Wang

Sun

et al. 2021

J. Microbiol. Biotechnol.

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A released exopolysaccharide (rEPS)-producing strain (LM187) with good acid resistance, bile salt resistance, and cholesterol-lowering properties was isolated from Sichuan paocai and identified as Leuconostoc mesenteroides subsp. mesenteroides. The purified rEPS, designated as rEPS414, had a uniform molecular weight of 7.757 × 10 5 Da. Analysis of the monosaccharide composition revealed that the molecule was mainly composed of glucose. The Fourier transform-infrared spectrum showed that rEPS414 contained both α-type and β-type glycosidic bonds. 1 H and 13 C nuclear magnetic resonance spectra analysis showed that the purified rEPS contained arabinose, galactose, and rhamnose, but less uronic acid. Scanning electron microscopy demonstrated that the exopolysaccharide displayed a large number of scattered, fluffy, porous cellular network flake structures. In addition, rEPS414 exhibited strong in vitro antioxidant activity. These results showed that strain LM187 and its rEPS are promising probiotics with broad prospects in industry.

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Purification, characterization and bioactivity of exopolysaccharides produced by Lactobacillus plantarum KX041

Cited by 107 publications

References 64 publications

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Fermentation by Multiple Bacterial Strains Improves the Production of Bioactive Compounds and Antioxidant Activity of Goji Juice

Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods

Characterization and Antioxidant Activity of Released Exopolysaccharide from Potential Probiotic Leuconostoc mesenteroides LM187

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