Exopolysaccharides from and : Bioactivities, gut microbiome effects, and fermented milk rheology.

Journal: Food chemistry: X
Published Date: Dec 15, 2023

Abstract

Exopolysaccharides (EPSs) are carbohydrate polymers that can be produced from probiotic bacteria. This study characterized the EPSs from (EPS-LB13) and (EPS-MLB10) and evaluated their biological and technological potential. The EPSs had high molecular weight and different monosaccharide compositions. The EPSs exhibited various biological activities at 250 mg/L, such as scavenging free radicals (10 % to 88.8 %), enhancing antioxidant capacity (714 to 2848 µg/mL), inhibiting pathogens (53 % to 74 %), and suppressing enzymes and cancer cells (2 % to 83 %), etc. The EPSs supported the growth of beneficial gut bacteria from Proteobacteria, Bacteroidetes, Firmicutes, and Acinetobacter in fecal fermentation with total Short-chain fatty acids production from 5548 to 6023 PPM. Moreover, the EPSs reduced the gelation time of fermented skimmed bovine milk by more than half. These results suggest that the EPSs from LB13 and MLB10 have promising applications in the dairy and pharmaceutical industries.

Authors

  • Mohammed Tarique
    Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates.
  • Abdelmoneim H Ali
    Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
  • Jaleel Kizhakkayil
    Department of Nutrition and Health Sciences, College of Medicine and Health Sciences, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates.
  • Shao-Quan Liu
    Department of Food Science and Technology, Faculty of Science, National University of Singapore, Science Drive 2, Singapore 117542, Singapore.
  • Fatih Oz
    Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey.
  • Enes Dertli
    Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, İstanbul, Turkey.
  • Afaf Kamal-Eldin
    Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates.
  • Mutamed Ayyash
    Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates.

Keywords

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