Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties.
Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties.
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DOI：
10.3390/foods11020156
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发表时间：
2022-01-08
期刊：
影响因子：
--
通讯作者：
Silva CCG
中科院分区：
文献类型：
--
作者：
Jurášková D;Ribeiro SC;Silva CCG
由乳酸菌（LAB）生产胞外多糖（EPS）在食品工业中引起了特别的兴趣。EPS可以被认为是天然的生物增稠剂，因为它们是由LAB原位产生的，并改善发酵食品的流变学特性。此外，已经对LAB产生的EPS对调节肠道微生物组和促进健康的有益作用进行了大量研究。EPS的组成和结构变化很大，可能具有多种健康效应，如血糖控制、钙和镁吸收、降低胆固醇、抗癌、免疫调节和抗氧化作用。本文详细介绍了LAB胞外多糖的结构、生物合成及理化性质的最新研究进展。随后总结了用于检测、表征和阐明LAB产生的EPS结构的最新方法。此外，还讨论了目前在食品中使用LAB生产的EPS的策略，重点是在乳制品，无麸质烘焙产品和低脂肉制品中的有益应用，因为它们对最终产品的一致性，稳定性和质量产生了积极影响。还强调了促进健康作用的报告，特别强调了益生元、免疫调节、抗氧化剂、降低胆固醇、抗生物膜、抗菌、抗癌和药物递送活动。
The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.
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影响因子：
2.1
作者：
Argüello-Morales, MA;Remaud-Simeon, M;Monsan, P
通讯作者：
Monsan, P
DOI：
10.1016/j.ijfoodmicro.2010.05.026
发表时间：
2010-11-15
影响因子：
5.4
作者：
Bounaix, Marie-Sophie;Gabriel, Valerie;Fontagne-Faucher, Catherine
通讯作者：
Fontagne-Faucher, Catherine
DOI：
10.1111/j.1365-2621.2005.01152.x
发表时间：
2006-10-01
影响因子：
3.3
作者：
Andres, Silvina;Zaritzky, Noemi;Califano, Alicia
通讯作者：
Califano, Alicia
影响因子：
4
作者：
Bergmaier, D;Champagne, CP;Lacroix, C
通讯作者：
Lacroix, C
DOI：
10.1016/j.ijbiomac.2018.11.084
发表时间：
2019-02-15
影响因子：
8.2
作者：
Amiri, Saber;Mokarram, Reza Rezaei;Khaledabad, Mohammad Alizadeh
通讯作者：
Khaledabad, Mohammad Alizadeh