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Preparation, partial characterization and biological activity of exopolysaccharides produced from Lactobacillus fermentum S1

Author:
Wang, Kun, Niu, Mengmeng, Song, Dawei, Song, Xuejian, Zhao, Jing, Wu, Yue, Lu, Baoxin, Niu, Guangcai
Source:
Journal of bioscience and bioengineering 2019
ISSN:
1389-1723
Subject:
Escherichia coli, Lactobacillus fermentum, Staphylococcus aureus, anion exchange, antimicrobial properties, antioxidant activity, arabinose, ethanol, exopolysaccharides, foods, free radical scavengers, galactose, gastrointestinal transit, gel chromatography, glucose, mannose, molecular weight, temperature, turnips, China
Abstract:
A high slime-producing Lactobacillus fermentum strain (named as L. fermentum S1) was isolated from traditional fermented Fuyuan pickle, which was made of white turnip and collected from Fuyuan county, Yunnan province, China. We extracted and purified the exopolysaccharides from L. fermentum S1, and investigated their preliminary structure characteristics and biological activities. Three purified exopolysaccharide fractions, designated as EPS1, EPS2 and EPS3, were obtained from the culture supernatant of L. fermentum S1 by ethanol precipitation, anion exchange and gel filtration chromatography. The EPS2 and EPS3 were homogeneous with molecular weights of 4.45 × 106 and 2.82 × 106 Da, respectively. All the purified EPS fractions were composed of glucose, galactose, mannose and arabinose, but with different molar ratios. EPS1, EPS2 and EPS3 presented different surface morphologies and their degradation temperatures were 302.7°C, 316.3°C and 316.9°C, respectively. Bioactivity research showed that L. fermentum S1 EPS elicited free radical scavenging capacity and ferric reducing antioxidant power, and 1 mg/mL of EPS significantly improved the gastrointestinal transit tolerance of non EPS-producing strain L. fermentum LG1. Moreover, S1 EPS had a favorable anti-biofilm activity against Escherichia coli and Staphylococcus aureus. These results indicated that S1 EPS could be explored as a promising functional adjunct for application in foods.
Agid:
6562015