Potential Health Benefits of Ropy Exopolysaccharides Produced byLactobacillus plantarum

Yilmaz T., Simsek Ö.

MOLECULES, vol.25, no.14, 2020 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 25 Issue: 14
  • Publication Date: 2020
  • Doi Number: 10.3390/molecules25143293
  • Journal Name: MOLECULES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, EMBASE, MEDLINE, Metadex, Veterinary Science Database, Directory of Open Access Journals, Civil Engineering Abstracts
  • Keywords: lactic acid bacteria, exopolysaccharide, health-benefits, antioxidant, prebiotic, immunity, LACTIC-ACID BACTERIA, LACTOBACILLUS-PLANTARUM, ANTIOXIDANT ACTIVITIES, POLYSACCHARIDES
  • Yıldız Technical University Affiliated: No


The ability ofLactobacillus plantarumto produce exopolysaccharides (EPS) of various structures and properties is effective in showing both starter and probiotic culture qualification. In this study, the potential health promoting functions of the ropy EPS produced byLactobacillus plantarumstrains isolated from tarhana were tested. A stimulation of the pro-inflammatory IL-12 and TNF-alpha cytokines was observed in the presence of the ropy EPS suggesting an in vitro immune modulation. Similarly, the tested EPS demonstrated promoted the growth of the probiotic strains in fermentation medium. A medium level of radical scavenging activities of ropy EPS was observed whereas the superoxide and hydroxyl scavenging activities were more effective. The ropy EPS also showed alpha-glucosidase inhibition and cholesterol removal characteristics depending on their concentration. These findings revealed the potential health-promoting functions of ropy EPS fromL. plantarumstrains and EPS fromL. plantarumPFC311 and PFC310 strains demonstrated multiple health-improving effects that can be further evaluated in food and other industries.