Production, Purification, and Characterization of a Novel Exopolysaccharide from Probiotic Lactobacillus amylovorus: MTCC 8129.

2024-07-05
Indian journal of microbiology 64(3)
- Janani Murugu
- Rajnish Narayanan

PubMed: 39282197
DOI: 10.1007/s12088-024-01346-y

Study Design

Methods: create, improve, and characterise EPS from Lactobacillus amylovorus MTCC 8129; FTIR examination; validated by Nuclear Magnetic Resonance Spectroscopy; thermogravimetric examination

Extracellular polysaccharides (EPS) produced by Lactic Acid Bacteria have an individual effect on the flavour and consistency of novel food materials, as well as potential therapeutic applications. The purpose of this study was to create, improve, and characterise EPS from Lactobacillus amylovorus MTCC 8129. FTIR examination showed the compound's composition (acetyl group, hydroxy group, ring structure) as well as the numerous interlinks between sugar residues, which were then validated by Nuclear Magnetic Resonance Spectroscopy. Thermogravimetric examination showed that the EPS exhibited resistance to heat at a temperature of 640 °C, with antioxidant levels ranging from 70 to 85% and emulsification activity above 50%. Furthermore, it has 180% water holding capacity and 140% oil holding capacity. Based on these findings, it seems that the EPS that was reviewed might potentially be an advantageous addition to the food processing industry.

Research Insights

Supplement	Dose	Health Outcome	Effect Type	Effect Size	Source
Lactobacillus amylovorus	—	Improved Functional Properties of Food	Beneficial	Moderate	View source Thermogravimetric examination showed that the EPS exhibited resistance to heat at a temperature of 640 °C, with antioxidant levels ranging from 70 to 85% and emulsification activity above 50%. Furthermore, it has 180% water holding capacity and 140% oil holding capacity.