Generation of Potential Therapeutic Lactobacillus Derived Exopolysaccharides as Functional Food Ingredients That May Aid in the Control of Chronic Inflammation and Inflammatory Bowel Disease

ABSTRACT Some lactic acid bacteria (LAB) can synthesize exopolysaccharides (EPS) during fermentation that enhance the functional value of food products and may confer health benefits including immunomodulation. We aimed to examine the potential anti‐inflammatory effects of EPS from three Lactobacillus species in the context of chronic inflammatory diseases, including Crohn's disease (CD) and ulcerative colitis (UC). Lactobacillus delbrueckii subsp. bulgaricus 327 (LB327), Lentilactobacillus kefiri 13 (LKF13), and Lacticaseibacillus rhamnosus 28 (LRH28) were cultivated in MRS media, yielding 225–260 mg/L EPS. Biomass and EPS yields were harvested and quantified. The chemical structure of the purified EPS was subsequently characterized using Fourier‐transform infrared (FTIR) spectroscopy to identify functional group. EPS samples were tested for immunomodulatory potential using J774A.1 murine macrophages and JAWS II dendritic cells under lipopolysaccharide (LPS) stimulation. Cell viability remained unaffected. EPS reduced pro‐inflammatory cytokines IL‐1β, TNF‐α, increased anti‐inflammatory IL‐10, dual‐role IL‐6, and exerted minimal effect on chemokine secretion in LPS‐induced inflammatory models. Overall, LB327, LFK13, and LRH28 demonstrated anti‐inflammatory effects, modulating cytokine profiles while preserving chemokine signaling. These findings highlight the potential of LAB‐derived EPS as functional food ingredients capable of immune regulation, suggesting a dietary supportive role alongside conventional therapies in chronic inflammatory diseases including UC and CD.