Exopolysaccharide produced by potential probiotic Enterococcus faecium MS79: Characterization, bioactivities and rheological properties influenced by salt and pH

Mutamed Ayyash; Constantinos Stathopoulos; Basim Abu-Jdayil; Gennaro Esposito; Mohammad Baig; Mark S. Turner; Ahmad Salihin Baba; Vasso Apostolopoulos; Anas Al-Nabulsi; Tareq Osaili

doi:10.1016/j.lwt.2020.109741

Exopolysaccharide produced by potential probiotic Enterococcus faecium MS79: Characterization, bioactivities and rheological properties influenced by salt and pH

Mutamed Ayyash, Constantinos Stathopoulos, Basim Abu-Jdayil, Gennaro Esposito, Mohammad Baig, Mark S. Turner, Ahmad Salihin Baba, Vasso Apostolopoulos, Anas Al-Nabulsi, Tareq Osaili

Chemistry

Research output: Contribution to journal › Article › peer-review

Abstract

Microbial exopolysaccharide (EPS) is of interest due to their applications in food processing and potential health benefits following consumption. The objectives of this study were to: 1) isolate, purify and characterize EPS produced by Enterococcus faecium MS79 (EPS-MS79); 2) investigate bioactive properties of EPS-MS79; and 3) investigate the rheological properties of the EPS-MS79 as influenced by salt type and pH level. The average molecular weight of the EPS-MS79 was 8.3 × 10⁵ Da and it is composed of the three monosaccharides arabinose, mannose, and glucose in a molar ratio of 0.8:1.7:11.3. Scavenging activities of EPS-MS79 were 76% and 85% as measured by DPPH and 26% and 44% as measured by ABTS. The antiproliferative activities against colon (72% and 77%) and breast (43% and 56%) cancer cell lines. EPS-MS79 inhibited the growth of bacterial pathogens by up to 3 logs compared to the control. All EPS-MS79 solutions displayed shear thinning behavior. The storage and loss moduli of all EPS-MS79 solutions increased alongside with the frequency increase. Salt type and pH level impacted on the rheological properties of EPS-MS79. The EPS-MS79 could be a potent prebiotic promoting health and rheological properties of foods.

Original language	English (US)
Article number	109741
Journal	LWT - Food Science and Technology
Volume	131
DOIs	https://doi.org/10.1016/j.lwt.2020.109741
State	Published - Sep 2020

Keywords

Anticancer
Antidiabetic
Apparent viscosity
Probiotic
Thixotropic

ASJC Scopus subject areas

Food Science

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Ayyash, M., Stathopoulos, C., Abu-Jdayil, B., Esposito, G., Baig, M., Turner, M. S., Baba, A. S., Apostolopoulos, V., Al-Nabulsi, A., & Osaili, T. (2020). Exopolysaccharide produced by potential probiotic Enterococcus faecium MS79: Characterization, bioactivities and rheological properties influenced by salt and pH. LWT - Food Science and Technology, 131, [109741]. https://doi.org/10.1016/j.lwt.2020.109741

Exopolysaccharide produced by potential probiotic Enterococcus faecium MS79 : Characterization, bioactivities and rheological properties influenced by salt and pH. / Ayyash, Mutamed; Stathopoulos, Constantinos; Abu-Jdayil, Basim; Esposito, Gennaro; Baig, Mohammad; Turner, Mark S.; Baba, Ahmad Salihin; Apostolopoulos, Vasso; Al-Nabulsi, Anas; Osaili, Tareq.

In: LWT - Food Science and Technology, Vol. 131, 109741, 09.2020.

Research output: Contribution to journal › Article › peer-review

Ayyash, M, Stathopoulos, C, Abu-Jdayil, B, Esposito, G, Baig, M, Turner, MS, Baba, AS, Apostolopoulos, V, Al-Nabulsi, A & Osaili, T 2020, 'Exopolysaccharide produced by potential probiotic Enterococcus faecium MS79: Characterization, bioactivities and rheological properties influenced by salt and pH', LWT - Food Science and Technology, vol. 131, 109741. https://doi.org/10.1016/j.lwt.2020.109741

Ayyash, Mutamed ; Stathopoulos, Constantinos ; Abu-Jdayil, Basim ; Esposito, Gennaro ; Baig, Mohammad ; Turner, Mark S. ; Baba, Ahmad Salihin ; Apostolopoulos, Vasso ; Al-Nabulsi, Anas ; Osaili, Tareq. / Exopolysaccharide produced by potential probiotic Enterococcus faecium MS79 : Characterization, bioactivities and rheological properties influenced by salt and pH. In: LWT - Food Science and Technology. 2020 ; Vol. 131.

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