乳酸菌衍生的外多糖：生物合成与抗菌特性分析

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-04-20 DOI:10.1016/j.tifs.2025.105033

Min Zhang , Dong Zhao , Huan Yang , Xue Jiao , Rongqing Zhou , Jia Zheng , Chongde Wu

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引用次数: 0

摘要

背景乳酸菌（LAB）因其益生菌作用而被广泛应用于各个领域，而由 LAB 产生的外多糖（EPS）因其多方面的生物活性而受到广泛关注。然而，EPS 的生物合成是一个复杂的过程，EPS 产量低，尤其是杂多糖，仍然是工业应用的主要瓶颈。此外，酵母菌 EPS 的抗菌活性使其在食品和医药领域具有广泛的应用前景。本文综述了酵母菌 EPS 的生物合成过程，并总结了 EPS 合成的调控策略。主要发现和结论LAB通过Wzx/Wzy依赖途径、合成酶依赖途径和细胞外合成途径合成EPS。可通过环境刺激、共培养和代谢工程调控等策略来调节 LAB 中 EPS 的合成。此外，还可以通过化学改性、物理改性和制备复合材料来提高 EPS 的抗菌活性。EPS 通过抑制生物膜的形成和破坏细胞结构来发挥抗菌活性。总之，本综述有助于提高我们对 EPS 在 LAB 中的生物合成和功能的认识，并进一步促进 EPS 在食品和医疗行业中的应用。

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Lactic acid bacteria - derived exopolysaccharide: Biosynthesis and antibacterial characterization

Background

Lactic acid bacteria (LAB) have been widely used in various fields because of their probiotic effects, and the exopolysaccharide (EPS) produced by LAB has attracted extensive attention due to its versatile bioactivities. However, the biosynthesis of EPS is a complicated process, and the low yield of EPS, especially heteropolysaccharide, remains a major bottleneck for industrial applications. In addition, the antibacterial activity of EPS from LAB endows it wide application prospect in food and medicine fields. Therefore, it was quite necessary to elucidate the biosynthetic pathways of EPS in LAB and explore methods to regulate EPS synthesis.

Scope and approach

This paper reviewed the biosynthesis of EPS from LAB and summarized the strategies of regulating EPS synthesis. Besides, the antibacterial characterization including the inhibitory activity and antibacterial mechanism of EPS as well as the methods to enhance its antibacterial activity was discussed.

Key findings and conclusions

LAB synthesize EPS through the Wzx/Wzy-dependent pathway, the synthase-dependent pathway and the extracellular synthesis pathway. Strategies including environmental stimulus, co-culture and metabolic engineering regulation could be performed to regulate the synthesis of EPS in LAB. What's more, the antibacterial activity of EPS could be enhanced via chemical modification, physical modification and preparation of composite materials. EPS exerted antibacterial activity by inhibition of biofilm formation and destruction of cell structure. Overall, this review may contribute to improving our understanding of the biosynthesis and function of EPS in LAB and further promoting the application of EPS in the food and medical industries.

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来源期刊

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.