Importancia de las bacterias ácido lácticas como productoras de exopolisacáridos
DOI:
https://doi.org/10.59741/agraria.v21i2.38Palabras clave:
alimentos, salud, actividad biológica, exopolisacáridosResumen
Las bacterias ácido-lácticas (BAL) son microorganismos de gran importancia para la industria de alimentos y para la salud. Inicialmente estos microorganismos se utilizaron principalmente para conservar alimentos, sin embargo, a través de los años se ha estudiado su potencial actividad biológica y la producción de compuestos con potencial bioactivo, como el caso de los exopolisacáridos (EPS). Los EPS son polisacáridos presentes fuera de la pared celular microbiana con una composición heterogénea basada principalmente en carbohidratos y una matriz proteica. Son sintetizados por diversos microorganismos como el caso de las microalgas, bacterias, hongos y levaduras, como una respuesta al estrés ambiental. En alimentos los EPS se emplean como agentes de viscosidad, estabilizadores, emulsionantes, gelificantes, entre otros. Por otro lado, algunos EPS han mostrado propiedades inmunomoduladoras, reducción de colesterol, anticancerígenas, anticoagulantes e interfieren con el crecimiento de patógenos, por lo que son de gran interés para el área de salud.
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Derechos de autor 2024 Hillary Alexa Flores-Maciel, Itza Nallely Cordero-Soto, Raúl E. Martínez-Herrera, Luz Araceli Ochoa-Martínez, Olga Miriam Rutiaga-Quiñones
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