Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms

A wide range of lactic acid bacteria (LAB) is able to produce capsular or extracellular polysaccharides, with various chemical compositions and properties. Polysaccharides produced by LAB alter the rheological properties of the matrix in which they are dispersed, leading to typically viscous and “ro...

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Published in:Applied microbiology and biotechnology 2016-05, Vol.100 (9), p.3877-3886
Main Authors: Caggianiello, Graziano, Kleerebezem, Michiel, Spano, Giuseppe
Format: Article
Language:English
Subjects:
Acids
Bacteria
Bacterial Adhesion
Biofilms
Biofilms - growth & development
Biomedical and Life Sciences
Biopolymers
Biosynthesis
Biotechnology
Enzymes
Epithelial Cells - microbiology
Exopolysaccharides
Food
Gastrointestinal tract
Genes
Gluten
Health aspects
Health promotion
Immunologic Factors - metabolism
Lactic acid bacteria
Lactobacillales - metabolism
Lactobacillales - physiology
Lactobacillus
Life Sciences
Microbial Genetics and Genomics
Microbiology
Mini-Review
Polymerization
Polysaccharides
Polysaccharides - metabolism
Prebiotic
Prebiotics
Probiotic
Probiotics
Saccharides
Streptococcus infections
Stress tolerance
Studies
Vitaceae
Wines
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description A wide range of lactic acid bacteria (LAB) is able to produce capsular or extracellular polysaccharides, with various chemical compositions and properties. Polysaccharides produced by LAB alter the rheological properties of the matrix in which they are dispersed, leading to typically viscous and “ropy” products. Polysaccharides are involved in several mechanisms such as prebiosis and probiosis, tolerance to stress associated to food process, and technological properties of food. In this paper, we summarize the beneficial properties of exopolysaccharides (EPS) produced by LAB with particular attention to prebiotic properties and to the effect of exopolysaccharides on the LAB-host interaction mechanisms, such as bacterial tolerance to gastrointestinal tract conditions, ability of ESP-producing probiotics to adhere to intestinal epithelium, their immune-modulatory activity, and their role in biofilm formation. The pro-technological aspect of exopolysaccharides is discussed, focusing on advantageous applications of EPS in the food industry, i.e., yogurt and gluten-free bakery products, since it was found that these microbial biopolymers positively affect the texture of foods. Finally, the involvement of EPS in tolerance to stress conditions that are commonly encountered in fermented beverages such as wine is discussed.
doi_str_mv 10.1007/s00253-016-7471-2
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ispartof Applied microbiology and biotechnology, 2016-05, Vol.100 (9), p.3877-3886
issn 0175-7598
1432-0614
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source ABI/INFORM Global; Springer Link
subjects Acids
Bacteria
Bacterial Adhesion
Biofilms
Biofilms - growth & development
Biomedical and Life Sciences
Biopolymers
Biosynthesis
Biotechnology
Enzymes
Epithelial Cells - microbiology
Exopolysaccharides
Food
Gastrointestinal tract
Genes
Gluten
Health aspects
Health promotion
Immunologic Factors - metabolism
Lactic acid bacteria
Lactobacillales - metabolism
Lactobacillales - physiology
Lactobacillus
Life Sciences
Microbial Genetics and Genomics
Microbiology
Mini-Review
Polymerization
Polysaccharides
Polysaccharides - metabolism
Prebiotic
Prebiotics
Probiotic
Probiotics
Saccharides
Streptococcus infections
Stress tolerance
Studies
Vitaceae
Wines
title Exopolysaccharides produced by lactic acid bacteria: from health-promoting benefits to stress tolerance mechanisms
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