Advancements in the Structure, Spatial Configuration, Functional Properties, and Dairy Applications of Lactic Acid Bacteria Exopolysaccharides

Food Reviews International, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 30

Published: Feb. 26, 2025

Lactic acid bacteria (LAB) have received widespread attention for their ability to metabolize extracellularly produce polymers with structure-supporting functions. However, a comprehensive understanding of the synthesis exopolysaccharides (EPS) from LAB structure, function, and application areas is still lacking, limiting development value. In this paper, EPS-producing Lactobacillus species, EPS extraction, isolation purification, structural identification chain conformation characterization, functional activities, current status in dairy industry problems are comprehensively reviewed. The progress structure characterization was mainly focused on conformation, whereas little interest relationship between properties. Besides, has variously biological functions, like promoting proliferation probiotic bacteria, etc. And presented fine potentiality be stabilizers thickeners fermented milk products. Notably, production relatively low, it necessary pay research yield improvement strategies effects, provide scientific theoretical basis its food industry.

Language: Английский

Fermented guava (Psidium guajava) by Lactiplantibacillus plantarum NCU0011129 attenuates azoxymethane/dextran sodium sulfate-induced colorectal cancer in mice: Restructuring gut microbiota and enhancing intestinal barrier function

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106672 - 106672

Published: April 1, 2025

Language: Английский