Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation

• Published in: Critical reviews in food science and nutrition Vol. 64; no. 30; pp. 10925 - 10949
• Main Authors: Gayathiri, Ekambaram, Prakash, Palanisamy, Pratheep, Thangaraj, Ramasubburayan, Ramasamy, Thirumalaivasan, Natesan, Gaur, Arti, Govindasamy, Rajakumar, Rengasamy, Kannan R. R.
• Format: Journal Article
• Language: English
• Published: United States Taylor & Francis 28.11.2024; Taylor & Francis Ltd
• Subjects: Animals; Bacteria; bacteriocin; Biofilms; Biosurfactants; Cell signaling; Emulsifying agents; Fermentation; Fermented food; Food; Food Microbiology; Functional food; Genetic modification; Genetically engineered microorganisms; Humans; Lactic acid; Lactic acid bacteria; Lactobacillales - metabolism; microbial surfactants; Microorganisms; organic acids; Pathogenicity; Pathogens; Producer cells; Surface-Active Agents - metabolism; Surfactants; bacteriocin; lactic acid bacteria; biosurfactants; microbial surfactants; organic acids; Functional food
• ISSN: 1040-8398; 1549-7852; 1549-7852
• DOI: 10.1080/10408398.2023.2230491

Healthy humans and animals commonly harbor lactic acid bacteria (LAB) on their mucosal surfaces, which are often associated with food fermentation. These microorganisms can produce amphiphilic compounds, known as microbial surface-active agents, that exhibit remarkable emulsifying activity. However, the exact functions of these microbial surfactants within the producer cells remain unclear. Consequently, there is a growing urgency to develop biosurfactant production from nonpathogenic microbes, particularly those derived from LAB. This approach aims to harness the benefits of biosurfactants while ensuring their safety and applicability. This review encompasses a comprehensive analysis of native and genetically modified LAB biosurfactants, shedding light on microbial interactions, cell signaling, pathogenicity, and biofilm development. It aims to provide valuable insights into the applications of these active substances in therapeutic use and food formulation as well as their potential biological and other benefits. By synthesizing the latest knowledge and advancements, this review contributes to the understanding and utilization of LAB biosurfactants in the food and nutritional areas.