Production, Characterization and Evaluation of the Antioxidant Potential of Exopolysaccharide Produced by Weissella cibaria MHCH1
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This study involved isolating, screening, and characterising potential EPS (extracellular polymeric substances) produced from the lactic acid bacteria (LAB) associated with fermented food sources. Among 13 EPS producing LAB isolates, three potential isolates were selected, namely MSCH1, MSBUM1, and MSMP1. The EPS production by three potential isolates was enhanced through a factorial design. This study has showed the sucrose and glucose were found to be appropriate carbon sources from different nutrient providers, whereas yeast extract and peptone were recognised as effective nitrogen sources. In addition, the isolates MSCH1 and MSBUM1 were identified as Weissella cibaria and Streptococcus infantarius, respectively, by 16S rRNA gene sequence analysis. The isolate W. cibaria MSCH1 was observed for maximum EPS production, about 38.76 ± 0.03 g/l, supplemented with 8% (w/v) glucose, 1.5% (w/v) yeast extract, and 1.0% (w/v) peptone. Whereas another isolate, S. infantarius MSBUM1, produced 19.98 ± 0.02 g/l of EPS with supplementation of sucrose (6% w/v), yeast extract (0.5% w/v), and peptone (1.0% w/v). The FT-IR spectral analysis of EPS showed characteristic absorption peaks in the presence of C-H, C=O, and -OH groups. The EPS from the isolate W. cibaria MSCH1 consists predominantly of glucose subunits according to HPTLC & HPLC analysis. Further physicochemical characterisation showed EPS has significant water holding capacity and emulsification potential. The in vitro antioxidant analysis of EPS revealed notable reducing power and effective scavenging of anion radicals. Hence, the study imparts valuable insights on improving EPS production and evaluating its antioxidant properties.
Abstract
This study involved isolating, screening, and characterising potential EPS (extracellular polymeric substances) produced from the lactic acid bacteria (LAB) associated with fermented food sources. Among 13 EPS producing LAB isolates, three potential isolates were selected, namely MSCH1, MSBUM1, and MSMP1. The EPS production by three potential isolates was enhanced through a factorial design. This study has showed the sucrose and glucose were found to be appropriate carbon sources from different nutrient providers, whereas yeast extract and peptone were recognised as effective nitrogen sources. In addition, the isolates MSCH1 and MSBUM1 were identified as Weissella cibaria and Streptococcus infantarius, respectively, by 16S rRNA gene sequence analysis. The isolate W. cibaria MSCH1 was observed for maximum EPS production, about 38.76 ± 0.03 g/l, supplemented with 8% (w/v) glucose, 1.5% (w/v) yeast extract, and 1.0% (w/v) peptone. Whereas another isolate, S. infantarius MSBUM1, produced 19.98 ± 0.02 g/l of EPS with supplementation of sucrose (6% w/v), yeast extract (0.5% w/v), and peptone (1.0% w/v). The FT-IR spectral analysis of EPS showed characteristic absorption peaks in the presence of C-H, C=O, and -OH groups. The EPS from the isolate W. cibaria MSCH1 consists predominantly of glucose subunits according to HPTLC & HPLC analysis. Further physicochemical characterisation showed EPS has significant water holding capacity and emulsification potential. The in vitro antioxidant analysis of EPS revealed notable reducing power and effective scavenging of anion radicals. Hence, the study imparts valuable insights on improving EPS production and evaluating its antioxidant properties.