Exopolysaccharide production and degradation by lactic acid and probiotic bacteria: a functional approach to improve their applications in food and health

外多糖可以改善食物质地，影响益生菌的肠道定植。本研究计划的目的是了解EPS的结构特征如何决定其功能特性。通过控制多糖的附着、组成和分子质量，我们将能够研究这些参数对食物中外多糖功能特性的影响以及与人体粘膜细胞的相互作用。因此，基因工程可以作为一种工具来促进我们对外聚合物生物合成机制的理解，多糖的生物活性以及食物质地和结构的发展。然而，我们所研究的菌株之间EPS产量差异很大，表明可能在调节和降解方面存在差异。首先将检查氧气和胆汁对基因表达的影响，因为这将有助于确定食物加工所需的最佳条件，同时提示消化系统如何改变EPS的产生。第二个目标是阐明调节基因wzr在控制EPS生物合成中的作用，以了解外多糖的产生是如何通过环境信号和代谢来协调的。第三个目的是研究引物糖基转移酶在测定EPS分子质量中的作用。第四个目标是探索乳酸和益生菌中多糖延伸的独特方面。鼠李糖乳杆菌的EPS聚合复合物显示出与迄今为止研究的其他模型系统的有趣差异。这可能导致操纵EPS大小的方法，用于乳制品系统和与人粘膜细胞的粘附性测试。第五个目标是利用糖基水解酶生产低分子质量的EPS。这将有助于开发能够影响发酵乳制品流变特性的增粘成分。了解益生菌和乳酸菌的基因功能和调控，对于改善酸奶和奶酪发酵剂微生物，防止食物腐败和改善人类健康至关重要。

Exopolysaccharides can improve food texture and influence intestinal colonisation by probiotic bacteria. The aim of this research program is to understand how EPS structural characteristics determine their functional properties. By manipulating the attachment, composition and molecular mass of polysaccharides, we will be able to investigate the effect of these parameters on the functional properties of exopolysaccharides in food and in interactions with human mucosal cells. Genetic engineering can thus be used as a tool for advancing our understanding of the mechanisms of exopolymer biosynthesis, the biological activities of polysaccharides as well as of the development of food texture and structure. However, EPS yield varies greatly among the strains we have studied, indicating possible differences in regulation and degradation. The effect of oxygen and bile on gene expression will first be examined, as this will help determine the optimal conditions necessary in food processes, while suggesting how EPS production may change through the digestive system. The second objective is to elucidate the role of the regulator gene wzr in controlling EPS biosynthesis to understand how exopolysaccharide production is coordinated by environmental signals and metabolism. The third objective is to investigate the role of the priming glycosyltransferase enzyme in determining EPS molecular mass. The fourth objective is to explore the unique aspects of polysaccharide elongation in lactic acid and probiotic bacteria. The EPS polymerisation complex of Lactobacillus rhamnosus shows intriguing differences from other model systems studied to date. This may lead to means of manipulating EPS size for testing in dairy food systems and in adhesion to human mucosal cells. The fifth objective is to produce EPS with lower molecular mass using glycosylhydrolases. This will contribute to the development of viscosifying ingredients that can influence the rheological properties of fermented milk products. Understanding gene function and regulation in probiotic and lactic acid bacteria is essential for improving yogurt and cheese starter microorganisms, as well as for preventing food spoilage and improving human health.