Murugu Janani, Narayanan Rajnish
Department of Genetic Engineering, School of Bioengineering, SRM Institute of Science and Technology, Kattankulathur, Chengalpattu, Tamil Nadu 603203 India.
Indian J Microbiol. 2024 Sep;64(3):1355-1365. doi: 10.1007/s12088-024-01346-y. Epub 2024 Jul 5.
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 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.
乳酸菌产生的胞外多糖（EPS）对新型食品原料的风味和质地有独特影响，还具有潜在的治疗应用价值。本研究的目的是制备、改进并表征来自MTCC 8129的EPS。傅里叶变换红外光谱（FTIR）检测显示了该化合物的组成（乙酰基、羟基、环状结构）以及糖残基之间的众多相互联系，随后通过核磁共振光谱进行了验证。热重分析表明，EPS在640℃的温度下表现出耐热性，抗氧化水平在70%至85%之间，乳化活性高于50%。此外，它的持水能力为180%，持油能力为140%。基于这些发现，所研究的EPS似乎可能是食品加工业的一种有益添加剂。
