Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

• Published in: Foods Vol. 11; no. 2; p. 156
• Main Authors: Jurášková, Dominika, Ribeiro, Susana C, Silva, Celia C G
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 08-01-2022; MDPI
• Subjects: Acids; Anticancer properties; Antiinfectives and antibacterials; Antioxidants; Bacteria; Bakery products; Binding sites; Biofilms; Biosynthesis; Calcium absorption; Cholesterol; Dairy products; Enzymes; EPS; Exopolysaccharides; Fermented food; Food industry; Food science; Glucose; Gluten; Health promotion; Immunomodulation; Intestinal microflora; LAB; Lactic acid; Lactic acid bacteria; Magnesium; Meat; Meat products; Microbiomes; Molecular weight; Physicochemical properties; Polymerization; Proteins; Review; Rheological properties; structure; Viscosity; biosynthesis; EPS; exopolysaccharides; health; prebiotics; LAB; food application; lactic acid bacteria; structure; probiotics
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods11020156

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.