Exopolysaccharides produced by yogurt-texture improving Lactobacillus plantarum RS20D and the immunoregulatory activity

The strain RS20D capable of significantly improving yogurt texture was isolated from traditional fermented vegetable products, and identified as Lactobacillus plantarum RS20D. The total exopolysaccharides (EPS) were prepared from reconstituted skim milk fermentation by RS20D, and purified through DEAE-Sepharose CL-6B and Sephadex G-100, and consequently the purified fraction designated as RS-r2 was obtained. The further work aimed to elucidate the structural features of RS-r2 via FT-IR spectrum, HPSEC and monosaccharide composition analysis was carried out. The results showed that RS-r2 was a novel acidic heteropolysaccharide mainly consisted of glucose, galactose and glucosamine in a molar ratio of 2.0:1.5:1. The molecular weight was estimated to be 1.69 × 106 Da. The EPS had a high degradation temperature (250 °C), suggesting its high thermal stability. SEM and AFM analysis of EPS further revealed chain microstructure anchored with many regular spherical shape in aqueous solution. In vitro test showed that total EPS secreted by RS20D could stimulate macrophage RAW264.7 to release NO significantly and up-regulated the gene expression of pro-inflammatory cytokines at the mRNA level. Current study suggested that RS20D could be a potential source of immunoregulatory polysaccharide and may be applied as a functional starter culture to improve yogurt texture in the dairy industry. •The yogurt-texture improving strain RS20D was isolated from Sichuan paocai.•One homogenous and thermostable fraction RS-r2 was obtained from L. plantarum RS20D.•RS-r2 is a novel heteropolysacharide, and rich in glucose, galactose and glucosamine.•RS-r2 has chain microstructure anchored with many regular spherical shape branches.•Total EPS possessed in vitro pro-inflammatory effect using macrophage RAW264.7 cells.