Enhanced Antibacterial Activity of Polysaccharides from P. eryngii and S. thermophilus through Sulphation

Polysaccharides and exopolysaccharides were derived from P. eryngii (PEPS) and S. thermophilus ASCC 1275 (ST1275 EPS) separately [17]. Both types of polysaccharides exhibited antibacterial activity against E. coli (a gram-negative bacterium), S. aureus (a gram-positive bacterium), and L. monocytogenes (a gram-positive bacterium). The antibacterial inhibition zones and minimal inhibitory concentrations of PEPS and ST1275 EPS were enhanced through sulphation. This suggests that sulphation could be an effective means of enhancing the bioactivity of polysaccharides.