Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66: Structural characterization, bioactive and rheological properties for food applications
Microbial exopolysaccharides (EPS) are valued as safe, functional bio-ingredients in food. Produced by microorganisms like lactic acid bacteria (LAB), they enhance the rheological and sensory properties of food products. In this study, Limosilactobacillus reuteri C66 (EPS-C66), was utilized to produ...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000100 |
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| Summary: | Microbial exopolysaccharides (EPS) are valued as safe, functional bio-ingredients in food. Produced by microorganisms like lactic acid bacteria (LAB), they enhance the rheological and sensory properties of food products. In this study, Limosilactobacillus reuteri C66 (EPS-C66), was utilized to produce EPS. EPS-C66 was isolated, purified, and characterized for its rheological properties and biofunctionalities. Molecular weight was 3.7 × 105 Da. Three monosaccharides (arabinose, mannose, and glucose) were identified. At 10 mg/mL, EPS-C66 exhibited significant scavenging activity against DPPH and ABTS radicals, achieving 67.9 % and 31.3 %, respectively. Additionally, it reduced the viability of Caco-2 and MCF-7 cancer cells by 93.7 % and 61.4 %, respectively. EPS-C66 also demonstrated antibacterial effects against S. aureus, S. typhimurium, L. monocytogenes, and E. coli, with ranges of 5.9, 6.1, 6.0, and 5.7 log CFU/mL, respectively. The current study highlights that EPS-C66 can enhance the health benefits and rheological properties of foods, contributing to the development of novel functional foods. |
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| ISSN: | 2590-1575 |