Antipathogenic potentials of exopolysaccharides produced by lactic acid bacteria and their food and health applications

Abstract

In the recent years, there has been increased interest in the exopolysaccharides (EPS) of microbial origin, especially the EPS produced by lactic acid bacteria (LAB). These EPS exhibit considerable structural and physico-chemical diversities with numerous potential applications. The biological and functional potentials of LAB EPS include antioxidant, anti-microbial, anti-cancer, wound healing, immunomodulatory and prebiotic properties. With increased interest in natural and eco-friendly biomolecules as tools in the management of food quality and safety, biomolecules such as EPS of microbial origin are being evaluated. Although there are many reviews on the biological and functional properties of EPS, in this review we particularly focused on the anti-bacterial, anti-fungal, anti-viral and anti-biofilm properties of the EPS of LAB origin. Modes and mechanisms of action by which EPS interacts with the pathogens (bacteria, bacterial biofilm, fungi, and virus) to inhibit or kill them are also discussed. The anti-microbial effects of EPS have the potential to play a vital role in food preservation as well as protection which can be exploited effectively. Interestingly EPS has beneficial effects on gut homeostasis through modulating gut microbiota, inhibiting pathogens, and preventing bacterial as well as viral infections. The role of LAB EPS in food safety and human health vis-à-vis their applications in food and pharmaceutical industries are discussed in this review. However, more studies are required for maximum utility of these bio-functional EPS potentials for food preservation, food safety and other health claims.