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

Graziano Caggianiello, Michiel Kleerebezem, Giuseppe Spano*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

166 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)3877-3886
JournalApplied Microbiology and Biotechnology
Volume100
Issue number9
DOIs
Publication statusPublished - 2016

Keywords

  • Exopolysaccharides
  • Lactic acid bacteria
  • Prebiotic
  • Probiotic
  • Stress tolerance

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