Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume -, Issue -, Pages -Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2023.2259461
Keywords
Fermentation; polysaccharide; bioactivity; property; mechanism
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Polysaccharides are natural compounds widely used in the food and pharmaceutical industries. Modifying polysaccharides through microbial fermentation can enhance their physical, chemical, and biological properties. This study reviews and summarizes the characteristics, activities, and modification mechanisms of microbially fermented polysaccharides, and discusses the effects of microbial fermentation on polysaccharide properties and activities.
Polysaccharides are natural chemical compounds that are extensively employed in the food and pharmaceutical industries. They exhibit a wide range of physical and biological properties. These properties are commonly improved by using chemical and physical methods. However, with the advancement of biotechnology and increased demand for green, clean, and safe products, polysaccharide modification via microbial fermentation has gained importance in improving their physicochemical and biological activities. The physicochemical and structural characteristics, biological activity, and modification mechanisms of microbially fermented polysaccharides were reviewed and summarized in this study. Polysaccharide modifications were categorized and discussed in terms of strains and fermentation techniques. The effects of microbial fermentation on the physicochemical characteristics of polysaccharides were highlighted. The impact of modification of polysaccharides on their antioxidant, immune, hypoglycemic, and other activities, as well as probiotic digestive enhancement, were also discussed. Finally, we investigated a potential enzyme-based process for polysaccharide modification via microbial fermentation. Modification of polysaccharides via microbial fermentation has significant value and application potential.
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