Exopolysaccharides in Fermented Foods and Their Potential Health Benefits

• Published in: Bioactive Compounds in Fermented Foods pp. 159 - 184
• Main Authors: Celligoi, Maria Antonia Pedrine Colabone, Bersanetti, Gabrielly Terassi, Baldo, Cristiani, da Silva, Reginara Teixeira, Silveira, Victoria Akemi Itakura
• Format: Book Chapter
• Language: English
• Published: Routledge 2022
• Edition: 1
• Subjects: Intestinal Microbiota; Hydroxyl Radical Scavenging Activities; Reduced Fat Cheddar Cheese; Gluten Free Products; Beneficial Bacteria; DPPH Radical; Nitrogen Bridge Atom; HepG2 Cells; Antioxidant Activity; Prebiotic Effect; Fermented Foods; Functional Foods; Prebiotic Activity; Citrobacter Rodentium; Gut Microbiota; Antitumor Activity; EPSs Produce; Microbial EPSs; Biological Response Modifiers; Proton Radical Scavenger; Human Liver Cancer HepG2 Cells; Techno Functional Attributes; Streptococcus Thermophilus
• ISBN: 9781032025254; 1032025255; 0367136007; 9780367136000
• DOI: 10.1201/9780429027413-9

Since ancient times, fermentation has been employed in food preparation all over the world. Exopolysaccharides (EPSs) in fermented food products h ave gained wide attention among functional food consumers due to their potential in improving texture, flavour and rheology. The fermented products reported to harbour EPSs-producing organisms include dairy products, bakery products and cereal-based beverages, vegetables and meat products. Lactic acid bacteria isolated from several fermented foods have been reported in the production of EPSs, which are recognised to have several health benefits, such as antioxidant, cholesterol-lowering, prebiotic, antitumor and immunomodulatory properties. These health benefits make EPSsenriched fermented foods as an important functional food for the future. This chapter provides an overview of EPSs-rich fermented foods and their health benefits.