Characterization of novel exopolysaccharide from Lacticaseibacillus rhamnosus YT: Structural features, biosynthetic gene expression, physical properties and bioactivities

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-02-18 DOI:10.1016/j.lwt.2025.117559

Chengran Guan, Peng Yu, Jianbo Su, Yiping Liu, Chenchen Zhang, Dawei Chen, Yujun Huang, Ruixia Gu

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引用次数: 0

Abstract

In this work, a novel slime exopolysaccharide produced by Lacticaseibacillus rhamnosus YT was investigated. The yield of crude EPS was approximately 144 ± 4 mg/L after 15 h of incubation in chemically defined medium. After cellulose DEAE-52 and gel permeation chromatography, two purified fractions named EPS-1-1 and EPS-2-1 were obtained, and their structures were characterized by Fourier transform infrared (FTIR) spectroscopy, high performance liquid chromatography (HPLC) and nuclear magnetic resonance (NMR) spectroscopy. The results indicated that EPS-1-1 was primarily composed of arabinose, fructose and glucose in a molar ratio of 5.2:1.0:17.7. Whereas, EPS-2-1 mainly consisted of xylose, fructose and glucose in a molar ratio of 3.2:1.0:5.4. Additionally, gene clusters involved in EPS biosynthesis was identified which was helpful to understand its production level and composition. Afterwards, EPS-2-1 was found thermal stable with a degradation temperature of 263.75 °C and displayed coarse surface and lamellar structure. Moreover, Congo red test implied that EPS-2-1 possessed prominent biological activity. Finally, EPS-2-1 was demonstrated to have the concentration-dependent antioxidant activity, cholesterol adsorption capacity and α-amylase inhibitory activity. These findings suggested that EPS from L. rhamnosus could be used as a potential natural source in food industry with functional properties.

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.