Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 504247
Title Exopolysaccharides produced by lactic acid bacteria : from health-promoting benefits to stress tolerance mechanisms
Author(s) Caggianiello, Graziano; Kleerebezem, Michiel; Spano, Giuseppe
Source Applied Microbiology and Biotechnology 100 (2016)9. - ISSN 0175-7598 - p. 3877 - 3886.
DOI http://dx.doi.org/10.1007/s00253-016-7471-2
Department(s) Host Microbe Interactomics
VLAG
WIAS
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Exopolysaccharides - Lactic acid bacteria - Prebiotic - Probiotic - Stress tolerance
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.

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