Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods

Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products since they positively influence texture and organ...

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Detalles Bibliográficos
Autores principales: Prete, Roberta, Alam, Mohammad Khairul, Perpetuini, Giorgia, Perla, Carlo, Pittia, Paola, Corsetti, Aldo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305620/
https://www.ncbi.nlm.nih.gov/pubmed/34359523
http://dx.doi.org/10.3390/foods10071653
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author Prete, Roberta
Alam, Mohammad Khairul
Perpetuini, Giorgia
Perla, Carlo
Pittia, Paola
Corsetti, Aldo
author_facet Prete, Roberta
Alam, Mohammad Khairul
Perpetuini, Giorgia
Perla, Carlo
Pittia, Paola
Corsetti, Aldo
author_sort Prete, Roberta
collection PubMed
description Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products since they positively influence texture and organoleptic properties. Besides these, EPS have gained relevant interest for pharmacological and nutraceutical applications due to their biocompatibility, non-toxicity and biodegradability. These bioactive compounds may act as antioxidant, cholesterol-lowering, antimicrobial and prebiotic agents. This review provides an overview of exopolysaccharide-producing LAB, with an insight on the factors affecting EPS production, their dairy industrial applications and health benefits.
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spelling pubmed-83056202021-07-25 Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods Prete, Roberta Alam, Mohammad Khairul Perpetuini, Giorgia Perla, Carlo Pittia, Paola Corsetti, Aldo Foods Review Lactic acid bacteria (LAB) used in the food industry, mainly for the production of dairy products, are able to synthetize exopolysaccharides (EPS). EPS play a central role in the assessment of rheological and sensory characteristics of dairy products since they positively influence texture and organoleptic properties. Besides these, EPS have gained relevant interest for pharmacological and nutraceutical applications due to their biocompatibility, non-toxicity and biodegradability. These bioactive compounds may act as antioxidant, cholesterol-lowering, antimicrobial and prebiotic agents. This review provides an overview of exopolysaccharide-producing LAB, with an insight on the factors affecting EPS production, their dairy industrial applications and health benefits. MDPI 2021-07-17 /pmc/articles/PMC8305620/ /pubmed/34359523 http://dx.doi.org/10.3390/foods10071653 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Prete, Roberta
Alam, Mohammad Khairul
Perpetuini, Giorgia
Perla, Carlo
Pittia, Paola
Corsetti, Aldo
Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
title Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
title_full Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
title_fullStr Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
title_full_unstemmed Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
title_short Lactic Acid Bacteria Exopolysaccharides Producers: A Sustainable Tool for Functional Foods
title_sort lactic acid bacteria exopolysaccharides producers: a sustainable tool for functional foods
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8305620/
https://www.ncbi.nlm.nih.gov/pubmed/34359523
http://dx.doi.org/10.3390/foods10071653
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