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Exopolysaccharides produced by Lactobacillus plantarum: technological properties, biological activity, and potential application in the food industry

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Abstract

Some lactic acid bacteria are capable of producing capsular or extracellular polysaccharides, with desirable technological properties and biological activities. Such polysaccharides produced by lactic acid bacteria are called exopolysaccharides and can be used to alter rheological properties, acting in processes involving viscosity, emulsification, and flocculation, among others. They may also be involved in prebiotic, probiotic, and biological activities, as well as having potential application in the food industry. In this mini-review, the objectives were to present some beneficial properties of exopolysaccharides (EPS) produced by Lactobacillus plantarum that have not been commercially explored. For that, the article focused to summarize revision of current publications within the following topics: (1) rheological properties, (2) prebiotic properties, (3) biological activities, and (4) potential application in the food industry. EPS produced by Lb. plantarum can be used as gelling agent, emulsifier, or stabilizer for food products. The glucan nature of the produced EPS enhances probiotic properties of this LAB species. Lactobacillus plantarum EPS has antioxidant, antibiofilm, and antitumor activities. Finally, there is an improvement in texture of fermented food products where Lb. plantarum is used as starter culture which is related to EPS production in situ. Therefore, EPS produced by Lb. plantarum have important and desirable properties to be explored for several applications, including health and food areas.

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Acknowledgments

The authors gratefully acknowledge the Brazilian Federal Agency for the Support and Evaluation of Graduate Education (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES) for the granted fellowships.

Funding

This study received research grants from funding agencies (Brazilian Federal Agency for the Support and Evaluation of Graduate Education (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES).

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Authors and Affiliations

  1. Postgraduate Program in Food Science and Technology, Department of Food Engineering, Federal University of Paraíba (UFPB), Cidade Universitária, João Pessoa, PB, 58051-900, Brazil

    Liliane Andrade Silva & Jose Honorio Pereira Lopes Neto

  2. Department of Food Technology, Center for Technology and Regional Development, Federal University of Paraíba, João Pessoa, Brazil

    Haíssa Roberta Cardarelli

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  1. Liliane Andrade Silva
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  2. Jose Honorio Pereira Lopes Neto
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  3. Haíssa Roberta Cardarelli
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Correspondence to Haíssa Roberta Cardarelli.

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Silva, L.A., Lopes Neto, J.H.P. & Cardarelli, H.R. Exopolysaccharides produced by Lactobacillus plantarum: technological properties, biological activity, and potential application in the food industry. Ann Microbiol 69, 321–328 (2019). https://doi.org/10.1007/s13213-019-01456-9

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