Optimization, Probiotic Characteristics, and Rheological Properties of Exopolysaccharides from Lactiplantibacillus plantarum MC5
Abstract
:1. Introduction
2. Results and Discussion
2.1. Identification of Strain MC5 and Culture Conditions Single Factor Test
2.2. Optimization of Fermentation Conditions for EPS-MC5
2.3. Three-Dimensional Response Surfaces and Count Plots of Variables
2.4. Verification Test of EPS-MC5 Yield
2.5. Isolation and Purification of EPS-MC5
2.6. In Vitro Resisting-Digestion Capacity of EPS-MC5 to α-Amylase and Simulated Gastrointestinal Juices
2.7. In Vitro Antioxidant Activity of EPS-MC5
2.8. Rheological Properties of EPS-MC5
2.8.1. Apparent Viscosity of EPS-MC5
2.8.2. Viscoelastic Properties of EPS-MC5
3. Materials and Methods
3.1. Materials
3.2. Isolation and Determination of EPS-MC5
3.3. Purification of EPS-MC5
3.4. Single Factor Experiment of Culture Conditions for EPS Production from Lp. plantarum MC5
3.4.1. Effects of Inoculation Size on EPS Production from Lp. plantarum MC5
3.4.2. Effects of Culture Time on EPS Production from Lp. plantarum MC5
3.4.3. Effects of Culture Temperature on EPS Production from Lp. plantarum MC5
3.4.4. Effect of Initial pH Value on EPS Production from Lp. plantarum MC5
3.5. Optimization of Lp. plantarum MC5 EPS Culture Conditions by Response Surface
3.6. In Vitro Resisting-Digestion Capacity of EPS-MC5
3.6.1. The Resisting-Digestion Capacity of EPS-MC5 to α-Amylase (RCA)
3.6.2. The Resisting-Digestion Capacity of EPS-MC5 to Simulated Gastric Juice
3.6.3. The Resisting-Digestion Capacity of EPS-MC5 to Simulated Intestinal Juice
3.7. In Vitro Antioxidant Activity Analysis of EPS-MC5
3.7.1. The Radical Scavenging Rate (RSR) of DPPH
3.7.2. The Radical Scavenging Rate (RSR) of ABTS
3.7.3. The Radical Scavenging Rate (RSR) of Hydroxyl
3.7.4. The Ferric-Iron Reducing Power (IRP) of EPS-MC5
3.8. Analysis of Rheological Properties of EPS-MC5
3.8.1. The Preparation of the EPS-MC5 Samples
3.8.2. Apparent Viscosity and Flow Curves of EPS-MC5
3.8.3. Amplitude and Frequency Sweep Tests of EPS-MC5
3.9. Statistical Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
Abbreviations
EPS | Exopolysaccharide |
EPS-MC5 | Exopolysaccharide production from Lp. plantarum MC5 |
LAB | Lactic acid bacteria |
Lp. plantarum MC5 | Lactiplantibacillus plantarum MC5 |
RSA | Radical scavenging activity |
DPPH• | 1,1-Diphenyl-2-picrylhydrazyl, (free radical) |
ABTS• | 2,2’-Azinobis (3-ethylbenzothiazoline-6-sulfonic acid ammonium salt) |
•OH | Hydroxyl (free radicals) |
IRP | Ferric-iron reducing power |
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Run | Factor 1 (%) Inoculation Size | Factor 2 (h) Time | Factor 3 (°C) Temperature | Factor 4 Initial pH | EPS (mg/L) |
---|---|---|---|---|---|
1 | 4 | 24 | 37 | 6.40 | 356.92 |
2 | 5 | 24 | 37 | 6.00 | 187.33 |
3 | 4 | 24 | 34 | 6.80 | 154.49 |
4 | 4 | 24 | 37 | 6.40 | 356.92 |
5 | 5 | 18 | 37 | 6.40 | 194.38 |
6 | 4 | 24 | 37 | 6.40 | 356.92 |
7 | 5 | 24 | 34 | 6.40 | 165.39 |
8 | 4 | 24 | 34 | 6.00 | 194.61 |
9 | 3 | 24 | 40 | 6.40 | 136.76 |
10 | 3 | 30 | 37 | 6.40 | 177.21 |
11 | 3 | 24 | 34 | 6.40 | 188.13 |
12 | 4 | 24 | 37 | 6.40 | 356.92 |
13 | 4 | 18 | 34 | 6.40 | 171.54 |
14 | 4 | 30 | 40 | 6.40 | 158.81 |
15 | 3 | 24 | 37 | 6.80 | 139.14 |
16 | 4 | 30 | 37 | 6.80 | 205.19 |
17 | 4 | 18 | 37 | 6.80 | 151.87 |
18 | 5 | 24 | 37 | 6.80 | 148.58 |
19 | 4 | 24 | 37 | 6.40 | 356.92 |
20 | 4 | 24 | 40 | 6.00 | 210.74 |
21 | 4 | 24 | 40 | 6.80 | 169.37 |
22 | 3 | 24 | 37 | 6.00 | 176.22 |
23 | 5 | 30 | 37 | 6.40 | 183.02 |
24 | 4 | 18 | 40 | 6.40 | 208.02 |
25 | 4 | 30 | 37 | 6.00 | 224.72 |
26 | 3 | 18 | 37 | 6.40 | 143.59 |
27 | 4 | 18 | 37 | 6.00 | 175.74 |
28 | 4 | 30 | 34 | 6.40 | 345.98 |
29 | 5 | 24 | 40 | 6.40 | 182.90 |
Source | Sum of Squares | df | Mean Squares | F-Value | p-Value | Significance |
---|---|---|---|---|---|---|
Model | 1.629 × 105 | 14 | 11,638.92 | 26.34 | <0.0001 | Significant |
A-Inoculation size | 842.53 | 1 | 842.53 | 1.91 | 0.1890 | |
B-Time | 4400.29 | 1 | 4400.29 | 9.96 | 0.0070 | ** |
C-Temperature | 3799.94 | 1 | 3799.94 | 8.64 | 0.0109 | * |
D-Initial pH | 2152.58 | 1 | 2152.58 | 4.87 | 0.0445 | * |
AB | 505.80 | 1 | 505.80 | 1.14 | 0.3028 | |
AC | 1186.11 | 1 | 1186.11 | 2.68 | 0.1236 | |
AD | 0.70 | 1 | 0.70 | 1.578 × 10-3 | 0.9689 | |
BC | 12,504.83 | 1 | 12,504.83 | 28.30 | 0.0001 | ** |
BD | 148.11 | 1 | 148.11 | 0.34 | 0.5718 | |
CD | 87.89 | 1 | 87.89 | 0.20 | 0.6624 | |
A2 | 72,014.98 | 1 | 72,014.98 | 162.97 | <0.0001 | ** |
B2 | 30,161.36 | 1 | 30,161.36 | 68.26 | <0.0001 | ** |
C2 | 41,364.46 | 1 | 41,364.46 | 93.61 | <0.0001 | ** |
D2 | 66,101.51 | 1 | 66,101.51 | 149.59 | <0.0001 | ** |
Residual | 6186.39 | 14 | 441.88 | |||
Lack of fit | 6186.39 | 10 | 618.64 | |||
Pure error | 0.000 | 4 | 0.000 | |||
Cor total | 1.691 × 105 | 28 | ||||
R2 | 0.9634 | |||||
Adj-R2 | 0.9268 | |||||
C.V. % | 10.00 |
Groups | OD600 | EPS (mg/L) |
---|---|---|
Verification value | 0.077 a | 345.98 A |
Initial value | 0.065 b | 140.34 B |
Strains | EPS (mg/L) | DPPH | OH | Isolation Source |
---|---|---|---|---|
L. plantarum C88 | 69.00 | 52.23% (4000 mg/L) | 85.21% (4000 mg/L) | Chinese traditional fermented dairy Tofu [25] |
L. plantarum YW11 | 90.00 | - | - | Kefir grains collected from Tibet [26] |
L. plantarum EP56 | 126.40 | - | - | Corn silage [15] |
S. thermophilus W22 | 127.00 | - | - | Village type yogurt [9] |
L. delbruckii subsp. Bulgaricus B3 | 263.00 | - | - | |
L. delbruckii subsp. Bulgaricus G12 | 238.00 | - | - | |
L. rhamnosus ATCC 9595 | 352.00 | - | - | Human breast milk [27] |
L. rhamnosus SHA114 | 461.00 | - | - | |
L. rhamnosus SHA113 | 549.60 | - | - | |
L. plantarum KX041 | 599.52 | 82.00% (6000 mg/L) | 82.64% (8000 mg/L) | Traditional Chinese pickle juice [24] |
L. plantarum NTMI20 | 827.00 | 91.86% (500 mg/L) | - | Milk sources [2] |
L. plantarum NTMI05 | 956.00 | 96.62% (500 mg/L) | - | |
L. plantarum KU985433 | 2030.00 | 88.00% (4000 mg/L) | - | Egyptian fermented food [28] |
L. rhamnosus RW-9595 M | 2767.00 | - | - | LAB research network culture collection [8] |
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Zhao, X.; Liang, Q. Optimization, Probiotic Characteristics, and Rheological Properties of Exopolysaccharides from Lactiplantibacillus plantarum MC5. Molecules 2023, 28, 2463. https://doi.org/10.3390/molecules28062463
Zhao X, Liang Q. Optimization, Probiotic Characteristics, and Rheological Properties of Exopolysaccharides from Lactiplantibacillus plantarum MC5. Molecules. 2023; 28(6):2463. https://doi.org/10.3390/molecules28062463
Chicago/Turabian StyleZhao, Xuefang, and Qi Liang. 2023. "Optimization, Probiotic Characteristics, and Rheological Properties of Exopolysaccharides from Lactiplantibacillus plantarum MC5" Molecules 28, no. 6: 2463. https://doi.org/10.3390/molecules28062463