Ruijssenaars H J, Stingele F, Hartmans S
Division of Industrial Microbiology, Department of Food Technology and Nutritional Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands.
Curr Microbiol. 2000 Mar;40(3):194-9. doi: 10.1007/s002849910039.
Exopolysaccharides (EPSs) produced by lactic acid bacteria, which are common in fermented foods, are claimed to have various beneficial physiological effects on humans. Although the biodegradability of EPSs is important in relation to the bioactive properties, knowledge on this topic is limited. Therefore, the biodegradability of eight EPSs, six of which were produced by lactic acid bacteria, was compared with microorganisms from human feces or soil. EPS-degradation was determined from the decrease in polysaccharide-sugar concentration and by high-performance size exclusion chromatography (HPSEC). Xanthan, clavan, and the EPSs produced by Streptococcus thermophilus SFi 39 and SFi 12 were readily degraded, in contrast to the EPSs produced by Lactococcus lactis ssp. cremoris B40, Lactobacillus sakei 0-1, S. thermophilus SFi20, and Lactobacillus helveticus Lh59. Clearly, the susceptibility of exopolysaccharides to biological breakdown can differ greatly, implying that the physiological effects of these compounds may also vary a lot.
乳酸菌产生的胞外多糖（EPSs）在发酵食品中很常见，据称对人体有多种有益的生理作用。尽管EPSs的生物降解性与生物活性特性相关很重要，但关于这一主题的知识有限。因此，将8种EPSs（其中6种由乳酸菌产生）的生物降解性与来自人类粪便或土壤的微生物进行了比较。通过多糖-糖浓度的降低和高效尺寸排阻色谱法（HPSEC）来测定EPS的降解情况。黄原胶、克拉文以及嗜热链球菌SFi 39和SFi 12产生的EPSs很容易被降解，相比之下，乳酸乳球菌乳脂亚种B40、清酒乳杆菌0-1、嗜热链球菌SFi20和瑞士乳杆菌Lh59产生的EPSs则不然。显然，胞外多糖对生物分解的敏感性可能有很大差异，这意味着这些化合物的生理作用也可能有很大不同。
