Análise na literatura da ação prebiótica dos exopolissacarídeos obtidos a partir de bactérias ácido láticas

Abstract

The use of new products in the food industry obtained from microorganisms is growing, due to their specificity and also the possibility of changing fermentation parameters, optimizing production, in addition to the organoleptic improvement in the final product. Lactic acid bacteria represent the main organisms used by industry, with the ability to convert sugars, organic acids, proteins or fats into substances that add flavor, aroma and improve the texture and viscosity of fermented products due to the production of Exopolysaccharides (EPS) . The aim of this study was to analyze in the literature the prebiotic action of exopolysaccharides obtained from lactic acid bacteria. For this, a systematic review was carried out with articles between 2011 and 2020, adopting the PRISMA strategy, using the Web of Science, Science Direct, Scopus and Medline/Pubmed databases. For data crossings the operators “or” and “and” and the following descriptors were used: “exopolysaccharides”, “prebiotics”, “prebiotic potential”, “prebiotic effects”, “lactic acid bacteria” and “probiotics”. As inclusion criteria, primary studies published in English that associated the administration of Exopolysaccharides with prebiotic action in in vitro assays were selected. Within the 7 articles analyzed, all stated that there is a prebiotic function of EPS, however more in-depth studies are needed to verify its effects and determine the appropriate duration and dosages for the consumption and incorporation of EPS in foods, making them functional.