A functional and genetic overview of exopolysaccharides produced by Lactobacillus plantarum

被引：57

作者：

Jiang, Yunyun ^{[1
]}

Yang, Zhennai ^{[1
]}

机构：

[1] Beijing Technol & Business Univ, Beijing Lab Food Qual & Safety, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

来源：

JOURNAL OF FUNCTIONAL FOODS | 2018年 / 47卷

基金：

中国国家自然科学基金; 中国博士后科学基金;

关键词：

Exopolysaccharides; Lactobacillus plantarum; Function; Whole genome; Gene cluster; HEALTH-PROMOTING BENEFITS; LACTIC-ACID BACTERIA; POLYSACCHARIDES; STRAINS; EPS; BIOACTIVITIES; BIOSYNTHESIS; ELUCIDATION; SEQUENCE; SURFACE;

D O I：

10.1016/j.jff.2018.05.060

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Lactobacillus plantarum strains have been widely used in food processing and preservation, and capability of their production of exopolysaccharides (EPSs) contributes significantly to the improvement of food quality and function. During the last decade, rapid development and accumulation of data in the research field of EPSs produced by L. plantarum have been observed. Availability of complete genome sequences from forty-three L. plantarum strains to date has provided good basis for deep analysis and understanding of the molecular and functional properties of the EPSs. In this review, an overview of the main insights into the fundamental molecular and genetic aspects of the EPSs produced by L. plantarum was presented. The organization and function of the EPS biosynthesis gene clusters from the forty-three L. plantarum strains were analyzed and compared, including those in both the genomes in thirty-six strains and plasmids in seven strains that were not reported earlier.

引用

页码：229 / 240

页数：12

共 88 条

[81] Antioxidant status and gut microbiota change in an aging mouse model as influenced by exopolysaccharide produced by Lactobacillus plantarum YW11 isolated from Tibetan kefir [J].