Polysaccharides from Probiotics: New Developments as Food Additives

Anil Kumar Patel¹*, Philippe Michaud¹, Reeta Rani Singhania², Carlos Ricardo Soccol³ and Ashok Pandey²

¹University Blaise Pascal Clermont-Ferrand, Laboratory of Chemical and Biochemical Engineering (LGCB), BP-10488, F-63000 Clermont-Ferrand, France
²National Institute of Interdisciplinary Science and Technology (CSIR), Trivandrum, 695019, India
³Bioprocess Engineering and Biotechnology Division, Federal University of Paraná, 81531-970 Curitiba-PR, Brazil

Article history:
Received March 15, 2010
Accepted May 15, 2010

Key words:
polysaccharide, exopolysaccharide, probiotic, glucan, prebiotic

Summary:
Microbial polysaccharides with nutraceutical potential and bioactive properties have been investigated in detail during the last few decades. There is an increasing demand in food industries for live microbes or polysaccharides produced by them which assert health benefits other than dietetic constituents. Although there are a large number of exopolysaccharide (EPS)-producing bacteria, the titers are low for commercialization. This manuscript deals with the polysaccharides produced by probiotic strains, with major emphasis on the EPSs, their properties, applications and some of the strategies adopted which would be helpful in better understanding of the process in the near future. Research on the improved EPS biosynthesis is essential for obtaining high yields. Therefore, to reach commercialization, metabolic engineering must be applied.

*Corresponding author:           contact.anil1979@gmail.com
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