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Bio-producing and Characterizing Biochemical and Physicochemical Properties of a Novel Antioxidant Exopolysaccharide by Bacillus coagulans IBRC-M 10807

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Abstract

This study aimed to production, optimization, and characterization of an exopolysaccharide (EPS) by Bacillus coagulans IBRC-M10807. The maximum EPS production (234.21 ± 4.83 mg/L) was obtained under optimal incubation temperature 54.95 °C, incubation time 31.36 h, initial pH 5.73, casein peptone concentration 3.93%, and lactose concentration 1.33%. The monosaccharide compositions of EPS were mannose, rhamnose, glucose, and galactose, with an average molecular weight of 4.22 × 105 Da. Differential scanning calorimetry and thermogravimetric analysis showed that the EPS had high thermal stability with a melting point of 262.5 °C and degradation temperature of 276.29 °C. DPPH radical scavenging, hydroxyl radical scavenging, and reducing power of EPS were 85.25% ± 0.55%, 80.08% ± 0.31%, and 0.824 ± 0.008 at 2 mg/mL concentration, respectively. These results indicated that the EPS produced by B. coagulans IBRC-M10807 could be a promising candidate for use as a safe and natural antioxidant as well as a functional ingredient in the pharmacy and food industry.

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Acknowledgements

The authors are grateful to Urmia University for its financial support.

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This work is financed by Urmia University, Iran (No: 3308; May/31/2020).

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  1. Faculty of Agriculture, Department of Food Science and Technology, Urmia University, Urmia, Iran

    Amirhossein Asianezhad, Mahmoud Rezazadeh Bari & Saber Amiri

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AA: methodology, investigation, data curation, writing—original draft preparation. MRB:  supervision. SA: supervision, conceptualization, methodology, software, validation, writing—reviewing and editing.    

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Asianezhad, A., Bari, M.R. & Amiri, S. Bio-producing and Characterizing Biochemical and Physicochemical Properties of a Novel Antioxidant Exopolysaccharide by Bacillus coagulans IBRC-M 10807. J Polym Environ 31, 4338–4352 (2023). https://doi.org/10.1007/s10924-023-02892-0

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