ArticleJournal of food science and technology2014
Molecular characterization of an exopolysaccharide from a probiotic Lactobacillus plantarum MTCC 9510 and its efficacy to improve the texture of starchy food.
Article in Journal of food science and technology, 2014. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
6 citing papers in PubMed.
- Application of Probiotics in Foods: A Comprehensive Review of Benefits, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2025Review
- Guardians of the Gut: Harnessing the Power of Probiotic Microbiota and Their Exopolysaccharides to Mitigate Heavy Metal Toxicity in Human for Better Health.Probiotics and antimicrobial proteins · 2024Review
- The role of the symbiotic microecosystem in cancer: gut microbiota, metabolome, and host immunome.Frontiers in immunology · 2023Review
- Articulating the exuberant intricacies of bacterial exopolysaccharides to purge environmental pollutants.Heliyon · 2021Review
- Decoding the Capability ofACS omega · 2020Article
- Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The weight average molecular weight (Mw), number average molecular weight (Mn) and size average molecular weight (Mz) of an exopolysaccharide from probiotic Lactobacillus plantarum MTCC 9510 was found to be 2.68 × 10(5) Da, 2.55 × 10(5) Da and 2.83 × 10(5) Da, respectively by Gel permeation Chromatography employing the third order polynomial model. The polydispersity index (Mw/Mn) of the polysaccharide was obtained as 1.05. The exopolysaccharide and the starch-exopolysaccharide hydrocolloid exhibited a non-Newtonian and pseudo-plastic behaviour with improvement in the texture of starch containing food by preventing syneresis.
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Registered trials
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