Structural Characterization, Rheological Properties and Protection of Oxidative Damage of an Exopolysaccharide from Leuconostoc citreum 1.2461 Fermented in Soybean Whey

Soybean whey is a kind of agricultural by-product enriched with nutritional value but with low utilization. The extracellular polysaccharides secreted by lactic acid bacteria during the fermentation possess a variety of structural characteristics and beneficial properties. In this study, an exopolysaccharide (EPS) was isolated from Leuconostoc citreum 1.2461 after fermentation in optimized soybean whey-enriched 10% sucrose at 37 degrees C for 24 h. The water-soluble EPS-1 was obtained by DEAE-52 anion exchange chromatography, and the structural characterization of EPS-1 was investigated. The EPS-1 was homogeneous with an average molecular weight of 4.712 x 10(6) Da and consisted mainly of glucose. Nuclear magnetic resonance (NMR) spectrum and flourier transform infrared (FT-IR) spectrum indicated that the EPS-1 contained -> 3)-alpha-D-Glcp-(1 -> and -> 6)-alpha-D-Glcp-(1 -> residues. The rheological properties of EPS-1 under the conditions of changing shear rate, concentration, temperature and coexisting ions showed its pseudoplastic fluid behaviors. In addition, the EPS-1 exhibited certain scavenging activity on the ABTS radical and chelating activity on metal ions at relatively high concentrations. Furthermore, EPS-1 with a certain concentration was confirmed to have significant protective effects on yeast cell injury induced by hydrogen peroxide. This study reported the structural characteristics of exopolysaccharide from Lc. citreum 1.2461 and provides a basis for its potential application in the field of functional foods.

Automated summary

In this study, an exopolysaccharide (EPS-1) was isolated from Leuconostoc citreum 1.2461 after fermentation in optimized soybean whey-enriched 10% sucrose. EPS-1 showed pseudoplastic fluid behaviors and exhibited scavenging activity on the ABTS radical and chelating activity on metal ions. Furthermore, EPS-1 was confirmed to have significant protective effects on yeast cell injury induced by hydrogen peroxide. These findings provide a basis for the potential application of EPS-1 in the field of functional foods.