TY - JOUR
T1 - Exopolysaccharides from camel milk-derived Limosilactobacillus reuteri C66
T2 - Structural characterization, bioactive and rheological properties for food applications
AU - Kober, A. K.M.Humayun
AU - Abdin, Mohamed
AU - Subhash, Athira
AU - Liu, Shao Quan
AU - Dertli, Enes
AU - Abu-Jdayil, Basim
AU - Show, Pau Loke
AU - Ayyash, Mutamed
N1 - Publisher Copyright:
© 2025 The Author(s)
PY - 2025/1
Y1 - 2025/1
N2 - Microbial exopolysaccharides (EPS) are valued as safe, functional bio-ingredients in food. Produced by microorganisms like lactic acid bacteria (LAB), they enhance the rheological and sensory properties of food products. In this study, Limosilactobacillus reuteri C66 (EPS-C66), was utilized to produce EPS. EPS-C66 was isolated, purified, and characterized for its rheological properties and biofunctionalities. Molecular weight was 3.7 × 105 Da. Three monosaccharides (arabinose, mannose, and glucose) were identified. At 10 mg/mL, EPS-C66 exhibited significant scavenging activity against DPPH and ABTS radicals, achieving 67.9 % and 31.3 %, respectively. Additionally, it reduced the viability of Caco-2 and MCF-7 cancer cells by 93.7 % and 61.4 %, respectively. EPS-C66 also demonstrated antibacterial effects against S. aureus, S. typhimurium, L. monocytogenes, and E. coli, with ranges of 5.9, 6.1, 6.0, and 5.7 log CFU/mL, respectively. The current study highlights that EPS-C66 can enhance the health benefits and rheological properties of foods, contributing to the development of novel functional foods.
AB - Microbial exopolysaccharides (EPS) are valued as safe, functional bio-ingredients in food. Produced by microorganisms like lactic acid bacteria (LAB), they enhance the rheological and sensory properties of food products. In this study, Limosilactobacillus reuteri C66 (EPS-C66), was utilized to produce EPS. EPS-C66 was isolated, purified, and characterized for its rheological properties and biofunctionalities. Molecular weight was 3.7 × 105 Da. Three monosaccharides (arabinose, mannose, and glucose) were identified. At 10 mg/mL, EPS-C66 exhibited significant scavenging activity against DPPH and ABTS radicals, achieving 67.9 % and 31.3 %, respectively. Additionally, it reduced the viability of Caco-2 and MCF-7 cancer cells by 93.7 % and 61.4 %, respectively. EPS-C66 also demonstrated antibacterial effects against S. aureus, S. typhimurium, L. monocytogenes, and E. coli, with ranges of 5.9, 6.1, 6.0, and 5.7 log CFU/mL, respectively. The current study highlights that EPS-C66 can enhance the health benefits and rheological properties of foods, contributing to the development of novel functional foods.
KW - ACE-inhibition
KW - Antioxidants
KW - Exopolysaccharides
KW - Limosilactobacillus reuteri
KW - Rheological properties
UR - http://www.scopus.com/inward/record.url?scp=85214339242&partnerID=8YFLogxK
U2 - 10.1016/j.fochx.2025.102164
DO - 10.1016/j.fochx.2025.102164
M3 - Article
AN - SCOPUS:85214339242
SN - 2590-1575
VL - 25
JO - Food Chemistry: X
JF - Food Chemistry: X
M1 - 102164
ER -