Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities
Exopolysaccharides production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12: Optimization of fermentation variables and characterization of structure and bioactivities
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DOI：
10.1016/j.ijbiomac.2018.11.084
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发表时间：
2019-02-15
影响因子：
8.2
通讯作者：
Khaledabad, Mohammad Alizadeh
中科院分区：
文献类型：
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作者：
Amiri, Saber;Mokarram, Reza Rezaei;Khaledabad, Mohammad Alizadeh
研究了影响嗜酸乳杆菌LA 5和动物双歧杆菌动物亚种产胞外多糖（EPS）的最重要因素（培养温度、发酵时间和酵母膏浓度）。lactis BB 12进行筛选。成功地优化了由LA 5、BB 12及其共培养物合成的EPS，分别为349.82 +/- 5.39、146.83 +/- 3.99和187.02 +/- 1.54 mg/L。GC-MS分析表明，纯化的EPS为杂多糖，由葡萄糖、半乳糖、葡萄糖醛酸和木糖组成。用红外光谱分析了纯化产物的官能团，用核磁共振分析了纯化产物的结构。DSC、TGA和DTG分析表明，提取的EPS具有较高的热稳定性和降解温度。活性测定结果表明，LA 5、BB 12、和他们的共同文化。此外，LAS、BB 12及其共培养物产生的EPS的还原能力分别为1.047 +/- 0.001、1.270 +/- 0.045和1.139 +/- 0.018。因此，所有这些结果表明，由LA 5、BB 12及其共培养物产生的EPS具有作为天然抗氧化剂或食品工业中的生物活性添加剂的高潜力。(C)2018爱思唯尔B. V.保留所有权利。
In this study, the most important variables (incubation temperature, fermentation time and yeast extract concentration) responsible for the exopolysaccharides (EPSs) production by Lactobacillus acidophilus LA5 and Bifidobacterium animalis subsp. lactis BB12 were screened. The EPSs synthesize by LA5, BB12, and their co-culture were successfully optimized and were 349.82 +/- 5.39, 146.83 +/- 3.99 and 187.02 +/- 1.54 mg/L, respectively. GC-MS analysis indicated that the purified EPSs are heteropolysaccharide and consisted of glucose, galactose, glucuronic acid, and xylose. The FT-IR analysis was used to investigate functional groups of purified EPSs and NMR analysis was used to study the structure of them. The DSC, TGA and DTG analysis of the extracted EPSs showed that they had high thermal stability and degradation temperature. The results of bioactivity analysis indicated that maximum DPPH and hydroxyl radicals scavenging activity were 59.30 +/- 1.95, 56.76 +/- 0.79, 62.33 +/- 1.02% and 59.94 +/- 1.68, 46.40 +/- 0.73, 53.54 +/- 0.76%, respectively for the EPSs of LA5, BB12, and their co-culture. Additionally, reducing power of the produced EPSs by LAS, BB12, and their co-culture were 1.047 +/- 0.001, 1.270 +/- 0.045 and 1.139 +/- 0.018, respectively. Consequently, all these results showed that the EPSs produced by LA5, BB12, and their co-culture had a high potential as natural antioxidants or bioactive additive in the food industry. (C) 2018 Elsevier B.V. All rights reserved.