Functional and health-promoting properties of probiotics' exopolysaccharides; isolation, characterization, and applications in the food industry

doi:10.1080/10408398.2022.2047883

Review

. 2023;63(26):8194-8225.

doi: 10.1080/10408398.2022.2047883. Epub 2022 Mar 10.

Functional and health-promoting properties of probiotics' exopolysaccharides; isolation, characterization, and applications in the food industry

Hadi Pourjafar^{1

2}, Fereshteh Ansari^{3

4

5}, Alireza Sadeghi⁶, Shohre Alian Samakkhah⁷, Seid Mahdi Jafari^{8

9}

Affiliations

¹ Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran.
² Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran.
³ Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran.
⁴ Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran.
⁵ Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group, Tabriz, Iran.
⁶ Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
⁷ Department of Food Hygiene and Quality Control, Faculty of Veterinary of Medicine, Amol University of Special Modern Technology, Amol, Iran.
⁸ Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
⁹ Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain.

PMID: 35266799
DOI: 10.1080/10408398.2022.2047883

Review

Functional and health-promoting properties of probiotics' exopolysaccharides; isolation, characterization, and applications in the food industry

Hadi Pourjafar et al. Crit Rev Food Sci Nutr. 2023.

. 2023;63(26):8194-8225.

doi: 10.1080/10408398.2022.2047883. Epub 2022 Mar 10.

Authors

Hadi Pourjafar^{1

2}, Fereshteh Ansari^{3

4

5}, Alireza Sadeghi⁶, Shohre Alian Samakkhah⁷, Seid Mahdi Jafari^{8

9}

Affiliations

¹ Dietary Supplements and Probiotic Research Center, Alborz University of Medical Sciences, Karaj, Iran.
² Department of Food Sciences and Nutrition, Maragheh University of Medical Sciences, Maragheh, Iran.
³ Razi Vaccine and Serum Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Tehran, Iran.
⁴ Research Center for Evidence-Based Medicine, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran.
⁵ Iranian EBM Centre: A Joanna Briggs Institute Affiliated Group, Tabriz, Iran.
⁶ Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
⁷ Department of Food Hygiene and Quality Control, Faculty of Veterinary of Medicine, Amol University of Special Modern Technology, Amol, Iran.
⁸ Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran.
⁹ Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, Ourense, Spain.

PMID: 35266799
DOI: 10.1080/10408398.2022.2047883

Abstract

Exopolysaccharides (EPS) are extracellular sugar metabolites/polymers of some slim microorganisms and, a wide variety of probiotics have been broadly investigated for their ability to produce EPS. EPS originated from probiotics have potential applications in food, pharmaceutical, cosmetology, wastewater treatment, and textiles industries, nevertheless slight is recognized about their function. The present review purposes to comprehensively discuss the structure, classification, biosynthesis, extraction, purification, sources, health-promoting properties, techno-functional benefits, application in the food industry, safety, toxicology, analysis, and characterization methods of EPS originated from probiotic microorganisms. Various studies have shown that probiotic EPS used as stabilizers, emulsifiers, gelling agents, viscosifiers, and prebiotics can alter the nutritional, texture, and rheological characteristics of food and beverages and play a major role in improving the quality of these products. Numerous studies have also proven the beneficial health effects of probiotic EPS, including antioxidant, antimicrobial, anti-inflammatory, immunomodulatory, anticancer, antidiabetic, antibiofilm, antiulcer, and antitoxin activities. Although the use of probiotic EPS has health effects and improves the organoleptic and textural properties of food and pharmaceutical products and there is a high tendency for their use in related industries, the production yield of these products is low and requires basic studies to support their products in large scale.

Keywords: Applications; exopolysaccharides; functional foods; health promoting; probiotics.

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Functional and health-promoting properties of probiotics' exopolysaccharides; isolation, characterization, and applications in the food industry

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Functional and health-promoting properties of probiotics' exopolysaccharides; isolation, characterization, and applications in the food industry

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