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Biodegradability of food-associated extracellular polysaccharides
H J Ruijssenaars1, F Stingele, S Hartmans
1Division of Industrial Microbiology, Department of Food Technology and Nutritional Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
Current Microbiology
|October 19, 2000
Summary
Exopolysaccharides (EPSs) from lactic acid bacteria show varying biodegradability. Some EPSs are readily degraded, while others resist breakdown, impacting their potential human health benefits.
Area of Science:
- Microbiology
- Food Science
- Biochemistry
Background:
- Exopolysaccharides (EPSs) from lactic acid bacteria are common in fermented foods.
- EPSs are associated with beneficial physiological effects in humans.
- Biodegradability of EPSs is crucial for their bioactivity but poorly understood.
Purpose of the Study:
- To compare the biodegradability of various exopolysaccharides (EPSs).
- To investigate EPS biodegradability using microorganisms from human feces and soil.
Main Methods:
- Tested eight EPSs, including six from lactic acid bacteria.
- Assessed EPS degradation by measuring polysaccharide-sugar concentration changes.
- Utilized high-performance size exclusion chromatography (HPSEC) to analyze EPS breakdown.
Main Results:
- Xanthan, clavan, and EPSs from S. thermophilus SFi 39 and SFi 12 were readily degraded.
- EPSs from L. lactis ssp. cremoris B40, L. sakei 0-1, S. thermophilus SFi20, and L. helveticus Lh59 showed resistance to degradation.
- Significant differences in EPS susceptibility to microbial breakdown were observed.
Conclusions:
- The biodegradability of exopolysaccharides varies considerably.
- Differential EPS degradation suggests potentially diverse physiological effects in humans.
- Further research is needed to correlate EPS structure, degradation, and bioactivity.