Review: bacterias lácticas: funcionalidad, polisacáridos, potencial terapéutico y aplicaciones en alimentos

Olga Lucía Mondragón Bernal; Francisco Maugeri Filho

doi:10.22490/25394088.561

Vol. 2 (2008)

Published 2024-04-18

license

Review article

Locticacid bacteria: funcionality, polysaccharides, therapeutic potencial and applications in food

DOI: https://doi.org/10.22490/25394088.561

Olga Lucía Mondragón Bernal Universidade Estadual de Campinas - UNICAMP.

Francisco Maugeri Filho Universidade Estadual de Campinas - UNICAMP.

PDF (Spanish)

Abstract
References

This review shows the recent acid lactic bacteria advances, their functional and therapeutic potential, synthesis of polisaccharides and their possibilities of application in the cultures of starter industry, foods and healthful-foods. There are included topics that go from the origin of the lactic acid bacteria (LAB), tipic and industrial products applications, their biological and genetic characteristics, description of a diverse number of strains, their main products of fermentation, with a greater approach in the exo-polisaccharides producing for the application in the food industry, as well as concepts and advances in functional food like the symbiotic ones, until the future perspective of researchs.

keywords: lactic acid bacteria, synbiotic food, food fermentation, exopolisaccharides.

ADA Reports. Position of the American Dietetic Association: Functional Foods. Journal of the American Dietetic Association. v. 104, n.5, p. 814-826, 2004).

AZEREDO, J., & OLIVEIRA, R. A new method for precipitating bacterial exopolysaccharides. Biotechnology Techniques, v. 10, n.5, p. 341– 344, 1996.

BATT, C.A. Lactococcus. Department of Food Science, Cornell University, USA, 1999. Disponível em http://www.foodscience.cornell.edu/fs406/LACTOCOCCUS.doc Acessado em abril de 2007.

BEAL, C.; SKOKANOVA, J.; LATRILLE, E.; MARTIN, N.; CORRIEU, G. Combined effects of culture conditions and storage time on acidication and viscosity of stirred yogurt. Journal of Dairy Science, v. 82, p. 673–681, 1999.

BERGMAIER D, CHAMPAGNE CP, LACROIX C. Growth and exopolysaccharide production during free and immobilized cell chemostat culture of Lactobacillus rhamnosus RW-9595M. J Appl Microbiol. v. 98, p. 272–284, 2005.

BOBBIO, F. O.; BOBBIO, P.A. Introdução à química dos alimentos. 2a ed. São Paulo: Livraria Varela, 1995, 223 p.

BOUZAR, F., CERNING, J., & DESMAZEAUD, M. Exopolysaccharide production and texture-promoting abilities of mixed-strain starter cultures in yogurt production. Journal of Dairy Science, v. 80, p. 2310–2317, 1997.

CERNING, J.; BOUILLANE, C; DESMAZEAUD, M.; LANDON, M. Exocellular polysaccharides production by Streptococcus thermophilus. Biotechnolology Letters, v. 10, 225-260, 1988.

CERNING, J. Exocellular polysaccharides produced by lactic acid bacteria. FEMS Microbiology, v. 87, p. 113-130, 1990.

CERNING, J., BOUILLANNE, C., LANDON, M., & DESMAZEAUD, M. Isolation and characterization of exopolysaccharides from slimeforming mesophilic lactic acid bacteria. Journal of Dairy Science, v. 75, n.3, p. 692–699, 1992.

CERNING J, MARSHALL V.M.E. Exopolysaccharides produced by the dairy lactic acid bacteria. Recent Results and Developments in Microbiol. v.3, p. 195-209, 1999.

CHAMPAGNE, C.P.; BARRETE, J.; ROY, D.; RODRIGUE, N. Fresh-cheesemilk formulation fermented by a copmbination of freeze-dried citrate-positive cultures and exopolysaccharide-producing lactobacilli whith liquid lactococcal starters. Food Research International, v. 39, p. 651-659, 2006.

CHABOT, S.; YU, H.L.; DE LE´SE´LEUC, L.; COUTIER, D.; VAN CALSTEREN, M.R.; LESSARD, M. et al. Exopolysaccharides from Lactobacillus rhamnosus RW-9595M stimulate TNF, IL-6, and IL-12 in human and mouse cultured immunocompetent cells, and IFN-c in mouse spenocytes. Lait, v. 81, p. 683–697, 2001.

CHOU, C., HOU, J. Growth of bifdobacteria in soymilk and their survival in the fermented

soymilk drink during storage. International Journal of Food Microbiology. v. 56, p. 113-

2000.

CRITTENDEN, R.G. & PLAYNE M. J. Production, properties and applications or foodgrade oligosaccharides. Trends in Food Science & Technology. v. 7, p. 353-261, 1996.

CROW, L. Polysaccharide production by propionibacteria during lactose fermentation. Applied Environmental microbiology, v. 54, n.7, p. 1892–1895, 1988.

DANISCO. Danisco Sweeteners. Disponível em http://www.daniscosweeteners.com/web/dsw/publicsite/presentation/home/home/index.html. Acessado em novembro de 2006.

DAVE, R.I.,& SHAH, N.P. Ingredient supplementation effects on viability of probiotic bacteria in yogurt. Journal of Dairy Science. v. 81, p. 2804-2816, 1998.

DAVIES GJ, GLOSTER TM, HENRISSAT B. Recent structural insights into the expanding world of carbohydrate-active enzymes. Curr Opin Struct Biol. v. 15, p. 637–645, 2005.

DE VUYST, L. De; DEGEEST, B. Heteropolysaccharides from lactic acid bacteria. FEMS Microbiology Reviews, v. 23, p. 153–177, 1999.

DESJARDINS M.L., ROY D., GOULET J. Growth of bifdobactéria and their enzyme profles. J. Dairy Sci. 73, 299-307, 1990.

DOCO, T., CARCANO, D., RAMOS, P., LOONES, A., & FOURNET, B. Rapid isolation and estimation of polysaccharide from fermented skim milk with Streptococcus salivarius subsp. thermophilus by coupled anion exchange and gel-permeation high-performance liquid chromatography. Journal of Dairy Research, v. 58, n.1, p. 147–150, 1991.

DOCCO, T., WIERUSZESKI, J. M., & FOURNET, B. Structure of an exocellular polysaccharide produced by Streptococcus thermophilus. Carbohydrate Research, v. 198, p. 313–321, 1990. DUBOIS, M. A., GILLES, K. A., HAMILTON, J. K., REBERS, P. A., & SMITH, F. Colorimetric method for determination of sugars and related substances. Analytical Chemistry, v. 28, p. 350–356, 1956.

DUPONT, I.; ROY, D.; LAPOINTE, G. Comparison of exopolysaccharide production by strains of Lactobacillus rhamnosus and Lactobacillus paracasei grown in chemically de.ned medium and milk. Journal of Industrial Microbiology and Biotechnology, v. 24, p. 251–255, 2000.

EKHART PF E TIMMERMANS E. Tecnhiques for the production of transgalactosylated oligosaccharides (TOS). Bulletin of the IDF. v. 313, p. 59-64, 1996.

FERREIRA, Célia L.L., TESHIMA, Elisa. Prebióticos, estratégia dietética para a manutenção da microbiota colônica desejável. Revista Biotecnologia Ciência & Desenvolvimento. Ano III –n. 16 – set./out. p. 22-25, 2000.

FOOKS, L. J.; FULLER, R.; GIBSON, G. R. Prebiotics, probiotics and human gut microbiology. International Dairy journal. v.9, p.53-61, 1999.

FULLER, R. Probiotics in man and animals. Journal or applied Bacteriology. v. 66, p. 365-378, 1989.

GIBSON, G R, ROBERFROID M.B. Dietary and modulation of human Colonic Microbiota: Introducing the concept of Prebiotics. J. Nutr. v. 125, p.1401-1412, 1995.

GIBSON, G. R. Non digestibel oligosaccharides and bifdobacteria-implications for healt. International Sugar Journal. v. 96, n.1150, p.381-387, 1994.

GOH K.T., HAISMAN D. R., ARCHER R. H., SINGH H. Evaluation and modifcation of existing methods for the quantifcation of exopolysaccharides in milk-based media. Food Research Internacional. v.38, p. 605–613, 2005.

GORRET, N., MAUBOIS, J. L., ENGASSER, J. M., & GHOUL, M. Study of the effects of T, pH and yeast extract concentration on growth and EPS production by Propionibacterium acidi-propionici using a surface response methodology. Journal of Applied Microbiology, v. 90, p. 788–796, 2001a.

license

How to Cite

Mondragón Bernal, O. L., & Maugeri Filho, F. (2024). Locticacid bacteria: funcionality, polysaccharides, therapeutic potencial and applications in food. Publicaciones E Investigación, 2(2), 69-96. https://doi.org/10.22490/25394088.561

Download Citation

Metrics

File downloads

141