Thanks to visit codestin.com
Credit goes to link.springer.com

Skip to main content
Springer Nature Link
Log in

Molecular characterization of an exopolysaccharide from a probiotic Lactobacillus plantarum MTCC 9510 and its efficacy to improve the texture of starchy food

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The weight average molecular weight (Mw), number average molecular weight (Mn) and size average molecular weight (Mz) of an exopolysaccharide from probiotic Lactobacillus plantarum MTCC 9510 was found to be 2.68 × 105 Da, 2.55 × 105 Da and 2.83 × 105 Da, respectively by Gel permeation Chromatography employing the third order polynomial model. The polydispersity index (Mw/Mn) of the polysaccharide was obtained as 1.05. The exopolysaccharide and the starch-exopolysaccharide hydrocolloid exhibited a non-Newtonian and pseudo-plastic behaviour with improvement in the texture of starch containing food by preventing syneresis.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+
from £29.99 /Month
  • Starting from 10 chapters or articles per month
  • Access and download chapters and articles from more than 300k books and 2,500 journals
  • Cancel anytime
View plans

Buy Now

Price includes VAT (United Kingdom)

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Explore related subjects

Discover the latest articles, books and news in related subjects, suggested using machine learning.

References

  • Angyal SJ (1992) The composition of reducing sugars in solution: current aspects. Adv Carbohydr Chem Biochem 49:19–35

    Article  CAS  Google Scholar 

  • Appelqvist IAM, Debet MRM (1997) Starch-biopolymer interactions- a review. Food Rev Int 13:163–224

    Article  CAS  Google Scholar 

  • Aswathy RG, Ismail B, John RP, Nampoothiri KM (2008) Evaluation of the probiotic characteristics of newly isolated Lactic acid bacteria. Appl Biochem Biotechnol 151:244–255

    Article  CAS  Google Scholar 

  • Batchelor RA, Araguchi GE, Hull RA, Hull S (1991) Regulation by a novel protein of the bimodal distribution of lipopolysaccharide in the outer membrane of E. coIi. J Bacteriol 173:5699–5704

    CAS  Google Scholar 

  • Broadbent JR, McMahon DJ, Welker DL, Oberg CJ, Moineau S (2003) Biochemistry, genetics, and applications of exopolysaccharide production in Streptococcus thermophilus: a review. J Dairy Sci 86:407–423

    Article  CAS  Google Scholar 

  • Chabot S, Yu H-L, Léséleuc LD, Cloutier D, Clasteren M-RV, Lessard M, Roy D, Lacroix M, Oth D (2001) Exopolysaccharides from Lactobacillus rhamnosus RW-9595M stimulate TNF, IL-6, IL-12 in human and mouse cultured immunocomponent cells, and IFN-γ in mouse splenocytes. Le Lait 81:683–697

    Article  CAS  Google Scholar 

  • De Vuyst L, Degeest B (1999) Heteropolysaccharides from lactic acid bacteria. FEMS Microbiol Rev 23:153–177

    Article  Google Scholar 

  • DeVuyst L, DeVin F, Vaningelgem F, Degeest B (2001) Recent developments in the biosynthesis and applications of heteropolysaccharides from lactic acid bacteria. Int Dairy J 11:687–707

    Article  CAS  Google Scholar 

  • Dubois M, Gilles K, Hamilton J, Rebers P, Smith F (1956) Colorimetric methods for determination of sugars and related substances. Anal Chem 28:350–356

    Article  CAS  Google Scholar 

  • Hassan AN, Ipsen R, Janzen T, Qvist KB (2003) Microstructure and rheology of yogurt made with cultures differing only in their ability to produce exopolysaccharides. J Dairy Sci 86:1632–1638

    Article  CAS  Google Scholar 

  • Heyman B, Depypere F, Delbaere C, Dewettinck K (2010) Effects of non-starch hydrocolloids on the physicochemical properties and stability of a commercial béchamel sauce. J Food Eng 99:115–120

    Article  CAS  Google Scholar 

  • Hosono A, Lee J, Ametani A, Natsume M, Hirayama M, Adachi T, Kaminogawa S (1997) Characterization of a water-soluble polysaccharide fraction with immunopotentiating activity from Bifidobacterium adolescentis M101-4. Biosci Biotechnol Biochem 61:312–316

    Article  CAS  Google Scholar 

  • Ismail B, Nampoothiri KM (2010a) Production, purification and structural characterization of an exopolysaccharide produced by a probiotic Lactobacillus plantarum MTCC 9510. Arch Microbiol 192:1049–1057

    Article  CAS  Google Scholar 

  • Ismail B, Nampoothiri KM (2010b) Exopolysaccharide production and prevention of syneresis in starch using encapsulated probiotic Lactobacillus plantarum. Food Technol Biotechnol 48(4):484–489

    CAS  Google Scholar 

  • Johns MR, Noor E (1991) Recovery and purification of polysaccharides from broth. Aust J Biotechnol 5:73–77

    CAS  Google Scholar 

  • Korus J, Juszczak L, Witczak M, Achremowicz B (2004) Influence of selected hydrocolloids on triticale starch rheological properties. Int J Food Sci Technol 39:641–652

    Article  CAS  Google Scholar 

  • Kumar AS, Mody, K (2009) Microbial exopolysaccharides: variety and potential applications. In Microbial production of biopolymers and polymer precursors – applications and perspectives. Caister, Academic Press, Norwich, United Kingdom

  • Looijesteijn PJ, Hugenholtz J (1999) Uncoupling of growth and exopolysaccharide production by Lactobacillus lactis subsp. cremoris NIZO B40 and optimization of its synthesis. J Biosci Bioeng 88:78–182

    Article  Google Scholar 

  • Looijesteijn PJ, Trapet L, de Vries E, Abee T, Hugenholtz J (2001) Physiological function of exopolysaccharides produced by Lactococcus lactis. Int J Food Microbiol 64:71–80

    Article  CAS  Google Scholar 

  • Mali S, Ferrero C, Redigonda V, Grossmann MVE, Zaritzky NE (2003) Influence of pH and hydrocolloids addition on yam (Dioscorea alata) starch pastes stability. LWT – Food Sci Technol 36:475–481

    Article  CAS  Google Scholar 

  • Mandala IG, Savvas TP, Kostaropoulos AE (2004) Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. J Food Eng 64:335–342

    Article  Google Scholar 

  • Morris VJ (1995) Bacterial polysaccharides. In: Stephens AL (ed) Food polysaccharides and their application. Marcel Dekker, New York, pp 341–371

    Google Scholar 

  • Palomba S, Cavella S, Torrieri E, Piccolo A, Mazzei P, Blaiotta G, Ventorino V, Pepe O (2012) Polyphasic screening, homopolysaccharide composition, and viscoelastic behavior of wheat sourdough from a leuconostoc lactis and lactobacillus curvatus exopolysaccharide-producing starter culture. Appl Environ Microbiol 78:2737–2747

    Article  CAS  Google Scholar 

  • Pichler A, Pozderović A, Pavlović J (2012) Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling. Czech J. Food Sci 30:227–235

    CAS  Google Scholar 

  • Ruas-Madiedo P, Tuinier R, Kanning M, Zoon P (2002) Role of exopolysaccharides produced by Lactococcus lactis subsp. cremoris on the viscosity of fermented milks. Int Dairy J 12:689–695

    Article  CAS  Google Scholar 

  • Sandstedt RM, Abbott RC (1964) A comparison of methods for studying the course of starch gelatinization. Cereal Sci Today 9:13–26

    Google Scholar 

  • Sikora M, Juszczak L, Sady M, Krawontka J (2003) Use of starch/xanthan gum combinations as thickeners of cocoa syrups. Nahrung/Food 47:106–113

    Article  CAS  Google Scholar 

  • Vijayendra SVN, Palanivel G, Mahadevamma S, Tharanathan RN (2008) Physico-chemical characterization of an exopolysacchairde produced by a non-ropy strain of Leuconostoc sp. CFR 2181 isolated from dahi, an Indian traditional lactic fermented milk product. Carbohy Poly 72:300–307

    Article  CAS  Google Scholar 

  • Vijayendra SVN, Palanivel G, Mahadevamma S, Tharanathan RN (2009) Physico-chemical characterization of a new heteropolysaccharide produced by a native isolate of heterofermentative Lactobacillus sp. CFR-2182. Arch Microbiol 191:303–310

    Article  CAS  Google Scholar 

  • Welman AD, Maddox IS (2003) Exopolysaccharides from lactic acid bacteria: perspectives and challenges. Trends Biotechnol 21:269–274

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The SRF fellowship from the Council of Scientific and Industrial Research (CSIR), New Delhi to BI is greatly acknowledged. The authors, would also like to acknowledge DBT, New Delhi for the financial support. Sincere thanks to Mr. Kiran S Dhar and Mr. Sankar Sasidharan of NIIST for their valuable scientific skilled support.

Author information

Authors and Affiliations

  1. Biotechnology Division, National Institute for Interdisciplinary Science and Technology (NIIST), CSIR, Trivandrum, 695 019, Kerala, India

    Bindhumol Ismail & Kesavan Madhavan Nampoothiri

Authors
  1. Bindhumol Ismail
    View author publications

    Search author on:PubMed Google Scholar

  2. Kesavan Madhavan Nampoothiri
    View author publications

    Search author on:PubMed Google Scholar

Corresponding author

Correspondence to Kesavan Madhavan Nampoothiri.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Ismail, B., Nampoothiri, K.M. Molecular characterization of an exopolysaccharide from a probiotic Lactobacillus plantarum MTCC 9510 and its efficacy to improve the texture of starchy food. J Food Sci Technol 51, 4012–4018 (2014). https://doi.org/10.1007/s13197-013-0928-8

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue date:

  • DOI: https://doi.org/10.1007/s13197-013-0928-8

Keywords