Rheological, hygroscopic, and bioactive properties of prebiotic dextran from Limosilactobacillus fermentum CFW6: Optimization and application as a texture enhancer in soy and ragi milk

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-05-16 DOI:10.1016/j.fbio.2025.106858

Megha Mete , Amiya Ojha , Hriddhi Bhattacharjee , Deeplina Das

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引用次数: 0

Abstract

The growing demand for natural bioactive compounds has intensified interest in microbial exopolysaccharides (EPS), particularly those produced by lactic acid bacteria, owing to their diverse functionality and potential industrial applications. In this study, a new strain Limosilactobacillus fermentum CFW6 (GenBank Accession No: MF156856), isolated from pineapple pomace, was evaluated for its EPS-producing ability. EPS yield increased from 2.84 mg/mL under unoptimized conditions to 6.84 mg/mL following sequential optimization using Plackett–Burman design and response surface methodology, a nearly threefold enhancement, surpassing previously reported yields from similar strains. The purified EPS was structurally characterized using Fourier transform infrared spectroscopy (FT-IR), ¹H NMR, and ¹³C NMR, confirming it as a dextran polymer with an α-(1 → 6) glycosidic linkage. Additionally, Field emission scanning electron microscopy (FESEM) and Energy dispersive X-ray spectroscopy (EDX) analyses revealed a compact, porous, sheet-like structure, predominantly composed of carbon (43.62%) and oxygen (33.53 %). Rheological profiling indicated pseudo-plastic fluid behavior, ideal for dairy processing applications, as the apparent viscosity decreased with increasing shear rate. Bioactivity assessments revealed that EPS CFW6 exhibited significant emulsification activity (58.49 %), flocculation activity (66.23%), water retention capacity (169.66%), solubility (86.25%), hygroscopicity (17.38%), antioxidant activity (60.29%), and low digestibility (6.84 %) in gastrointestinal fluid, supporting probiotic growth and underscoring its potential as a prebiotic food additive. Furthermore, in situ EPS production during soy and ragi milk fermentation significantly improved viscosity (∼58 %), consistency index (∼87 %), titratable acidity (∼85°T), and water retention capacity (P < 0.05), offering a promising strategy to enhance the texture and quality of plant-based dairy alternatives.

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发酵乳酸杆菌CFW6益生元葡聚糖的流变学、吸湿性和生物活性：优化及其在豆浆和猪油中的应用

由于对天然生物活性化合物的需求不断增长，人们对微生物外多糖（EPS）的兴趣日益浓厚，特别是乳酸菌产生的外多糖，因为它们具有多种功能和潜在的工业应用。本研究从菠萝渣中分离得到一株发酵Limosilactobacillus fermentum CFW6 (GenBank Accession No: MF156856)，对其产eps的能力进行了研究。利用Plackett-Burman设计和响应面法进行序列优化后，EPS的产率从未优化条件下的2.84 mg/mL提高到6.84 mg/mL，提高了近三倍，超过了之前报道的类似菌株的产率。利用傅里叶变换红外光谱（FT-IR）、1H NMR和13C NMR对纯化的EPS进行了结构表征，证实其为具有α-（1→6）糖苷键的葡聚糖聚合物。此外，场发射扫描电镜（FESEM）和能量色散x射线光谱（EDX）分析显示，该材料结构紧凑，多孔，片状，主要由碳（43.62%）和氧（33.53%）组成。流变分析表明，表观粘度随剪切速率的增加而降低，是乳制品加工应用的理想选择。生物活性评价表明，EPS CFW6具有显著的乳化活性（58.49%）、絮凝活性（66.23%）、保水能力（169.66%）、溶解度（86.25%）、吸湿性（17.38%）、抗氧化活性（60.29%）和低消化率（6.84%），支持益生菌生长，具有作为益生元食品添加剂的潜力。此外，在豆奶和猪乳发酵过程中，EPS的原位生产显著提高了粘度（~ 58%）、稠度指数（~ 87%）、可滴定酸度（~ 85°T）和保水能力(P <；0.05)，为提高植物性乳制品替代品的质地和质量提供了一种有前途的策略。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.