Biodegradability of Food-Associated Extracellular Polysaccharides |
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Authors: | Harald J Ruijssenaars Francesca Stingele Sybe Hartmans |
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Institution: | (1) Division of Industrial Microbiology, Department of Food Technology and Nutritional Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands , NL;(2) Bioscience Department, Nestlé Research Center, P.O. Box 44, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland , CH |
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Abstract: | 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.
Received: 23 August 1999 / Accepted: 5 October 1999 |
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