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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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000100 |
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| author | A.K.M. Humayun Kober Mohamed Abdin Athira Subhash Shao-Quan Liu Enes Dertli Basim Abu-Jdayil Pau-Loke Show Mutamed Ayyash |
| author_facet | A.K.M. Humayun Kober Mohamed Abdin Athira Subhash Shao-Quan Liu Enes Dertli Basim Abu-Jdayil Pau-Loke Show Mutamed Ayyash |
| author_sort | A.K.M. Humayun Kober |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-9c250dd1b1654adcbe34ad4a2e16b7f7 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-9c250dd1b1654adcbe34ad4a2e16b7f72025-02-12T05:32:18ZengElsevierFood Chemistry: X2590-15752025-01-0125102164Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66: Structural characterization, bioactive and rheological properties for food applicationsA.K.M. Humayun Kober0Mohamed Abdin1Athira Subhash2Shao-Quan Liu3Enes Dertli4Basim Abu-Jdayil5Pau-Loke Show6Mutamed Ayyash7Department of Dairy & Poultry Science, Chattogram Veterinary and Animal Sciences University, Khulshi, Chittagong 4225, BangladeshDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab EmiratesDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab EmiratesDepartment of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, SingaporeDepartment of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, İstanbul, TurkeyChemical and Petroleum Engineering Department, College of Engineering, United Arab Emirates University (UAEU), Al Ain, United Arab EmiratesDepartment of Chemical Engineering, Khalifa University, Abu Dhabi, Abu Dhabi Municipality, United Arab EmiratesDepartment of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain, United Arab Emirates; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S2590157525000100ExopolysaccharidesLimosilactobacillus reuteriRheological propertiesACE-inhibitionAntioxidants |
| spellingShingle | A.K.M. Humayun Kober Mohamed Abdin Athira Subhash Shao-Quan Liu Enes Dertli Basim Abu-Jdayil Pau-Loke Show Mutamed Ayyash Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66: Structural characterization, bioactive and rheological properties for food applications Food Chemistry: X Exopolysaccharides Limosilactobacillus reuteri Rheological properties ACE-inhibition Antioxidants |
| title | Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66: Structural characterization, bioactive and rheological properties for food applications |
| title_full | Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66: Structural characterization, bioactive and rheological properties for food applications |
| title_fullStr | Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66: Structural characterization, bioactive and rheological properties for food applications |
| title_full_unstemmed | Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66: Structural characterization, bioactive and rheological properties for food applications |
| title_short | Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66: Structural characterization, bioactive and rheological properties for food applications |
| title_sort | exopolysaccharides from camel milk derived limosilactobacillus reuteri c66 structural characterization bioactive and rheological properties for food applications |
| topic | Exopolysaccharides Limosilactobacillus reuteri Rheological properties ACE-inhibition Antioxidants |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000100 |
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