caa a22 4500 475745744 CHVBK 20180406123512.0 cr unu---uuuuu 170329e20000301xx s 000 0 eng 10.1007/s002849910039 doi (NATIONALLICENCE)springer-10.1007/s002849910039 Biodegradability of Food-Associated Extracellular Polysaccharides [Elektronische Daten] [Harald J. Ruijssenaars, Francesca Stingele, Sybe Hartmans] Abstract.: Exopolysaccharides (EPSs) produced by lactic acid bacteria, which are common in fermented foods, are claimed to have various beneficial physiological effects on humans. Although the biodegradability of EPSs is important in relation to the bioactive properties, knowledge on this topic is limited. Therefore, the biodegradability of eight EPSs, six of which were produced by lactic acid bacteria, was compared with microorganisms from human feces or soil. EPS-degradation was determined from the decrease in polysaccharide-sugar concentration and by high-performance size exclusion chromatography (HPSEC). Xanthan, clavan, and the EPSs produced by Streptococcus thermophilus SFi 39 and SFi 12 were readily degraded, in contrast to the EPSs produced by Lactococcus lactis ssp. cremoris B40, Lactobacillus sakei 0-1, S. thermophilus SFi20, and Lactobacillus helveticus Lh59. Clearly, the susceptibility of exopolysaccharides to biological breakdown can differ greatly, implying that the physiological effects of these compounds may also vary a lot. Springer-Verlag New York Inc., 2000 Ruijssenaars Harald J. Division of Industrial Microbiology, Department of Food Technology and Nutritional Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands, NL aut Stingele Francesca Bioscience Department, Nestlé Research Center, P.O. Box 44, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland, CH aut Hartmans Sybe Division of Industrial Microbiology, Department of Food Technology and Nutritional Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands, NL aut https://doi.org/10.1007/s002849910039 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s002849910039 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Ruijssenaars Harald J. Division of Industrial Microbiology, Department of Food Technology and Nutritional Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands, NL aut NATIONALLICENCE 700 1- Stingele Francesca Bioscience Department, Nestlé Research Center, P.O. Box 44, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland, CH aut NATIONALLICENCE 700 1- Hartmans Sybe Division of Industrial Microbiology, Department of Food Technology and Nutritional Sciences, Wageningen University, P.O. Box 8129, 6700 EV Wageningen, The Netherlands, NL aut Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer