Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides

Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 11

Published: Jan. 6, 2025

In this study, Chinese yam polysaccharides (CYPs) were fermented using Lactobacillus plantarum M616, and changes in the chemical composition, structure, anti-inflammatory activity of CYPs before after fermentation investigated. The carbohydrate content L. M616-fermented CYP (CYP-LP) increased from 71.03% ± 2.75 to 76.28% 2.37%, whereas protein polyphenol almost unaffected compared with those unfermented (CYP-NF). monosaccharide composition CYP-NF included rhamnose, arabinose, galactose, glucose, mannose a molar ratio 0.493:0.6695:0.9738:0.7655:12.4365. CYP-LP had same monosaccharides as CYP-NF, but was 0.3237:0.3457:0.8278:2.5541:10.4995. Meanwhile, molecular weight polydispersity CYP-LP, respectively, 124.774 kDa 6.58 (CYP-NF) 376.628 17.928, indicating low homogeneity. vitro antioxidant analysis showed that M616 varying effects on against DPPH, ABTS, hydroxyl, superoxide radicals. However, superior is more effective regulating dismutase, catalase, glutathione peroxidase, malondialdehyde, nitric oxide, tumor necrosis factor-α, interleukin-1β, interleukin-6 release lipopolysaccharide-induced RAW 264.7 macrophages. This study suggested potential ingredient drugs functional food.

Language: Английский

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Effect of structural features on the antitumor activity of plant and microbial polysaccharides: A review

Food Bioscience, Journal Year: 2024, Volume and Issue: 61, P. 104648 - 104648

Published: June 27, 2024

Language: Английский

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Effect of probiotic fermentation on the extraction rate and bioactivity of plant-based polysaccharides: A review

Innovative Food Science & Emerging Technologies, Journal Year: 2024, Volume and Issue: 98, P. 103863 - 103863

Published: Nov. 4, 2024

Language: Английский

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Fenton Reaction-Driven Oxidative Modification of Natural Polysaccharides: Insights and Innovations on Properties

Trends in Food Science & Technology, Journal Year: 2025, Volume and Issue: unknown, P. 104866 - 104866

Published: Jan. 1, 2025

Language: Английский

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Effect of Saccharomyces cerevisiae CICC 32883 Fermentation on the Structural Features and Antioxidant Protection Effect of Chinese Yam Polysaccharide

Foods, Journal Year: 2025, Volume and Issue: 14(4), P. 564 - 564

Published: Feb. 8, 2025

In this study, Chinese yam polysaccharide (CYP) was fermented by Saccharomyces cerevisiae CICC 32883, and its structural features antioxidant activities before after fermentation were analyzed. S. 32883-fermented CYP (CYP-SC) had higher carbohydrate content lower protein than the nonfermented (CYP-NF). The monosaccharide composition of CYP-SC unaffected, but proportion changed. Compared with CYP-NF's molecular weight polydispersity 124.774 kDa 6.58, respectively, those reduced to 20.384 3.379. Antioxidant results showed that better effects CYP-NF in scavenging DPPH, ABTS, hydroxyl, superoxide radicals. Moreover, enhancing oxidation capacity protecting HepG2 cells CYP-NF. Furthermore, on alleviating repairing H2O2-damaged are superior This work offers a green efficient method for activity dietary plant polysaccharides.

Language: Английский

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Fermentation of mucilage from Opuntia cochenillifera cladodes with Lactobacillus gasseri: Modification of physicochemical and techno-functional properties

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106424 - 106424

Published: March 1, 2025

Language: Английский

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Antioxidant protection of a polysaccharide produced by Chaetomium globosum CGMCC 6882 on H2O2-challenged HepG2 cells

Carbohydrate Polymer Technologies and Applications, Journal Year: 2024, Volume and Issue: 8, P. 100530 - 100530

Published: June 13, 2024

Effective utilization of waste kitchen oil (WKO) is important to environmental protection and economic development. Presently, an endophytic fungus Chaetomium globosum CGMCC 6882 polysaccharide (CGP-WKO) was successfully produced through submerged fermentation with the sole carbon source WKO. CGP-WKO had a yield 1.53 ± 0.27 g/L contained 95.85 % 3.02 carbohydrate 2.94 0.62 protein. Structural feature analysis indicated that glucose, glucosamine, mannose, rhamnose, galactose, fructose, glucuronic acid in molar ratio 30.38: 1.34: 32.22: 9.68: 1.59: 0.62: 3.73. The weight-averaged molecular weight 26.64 kDa, its polydispersity 1.48. Moreover, antioxidant capacity detection vitro demonstrated when concentration 1.0 mg/mL, scavenging effects against 1,1-diphenyl-2-picrylhydrazyl; 2,2′-azinobis-di-(3-ethyl-benzothiazolin-6-sulfonic acid) diammonium salt; hydroxyl superoxide radicals were 45.89 1.89 %, 55.89 1.12 29.02 2.61 52.76 2.12 respectively; IC50 values 6.4612, 0.8888, 13.8585, 0.9398 respectively. increased content dismutase, catalase, glutathione peroxidase reduced malondialdehyde H2O2-challenged HepG2 cells. Overall, present work can be used as agent food, cosmetics, pharmaceutical industries.

Language: Английский

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Dictyophora indusiata polysaccharide improved 3D network structure and flavor benefits of set yoghurt

Food Bioscience, Journal Year: 2024, Volume and Issue: 60, P. 104401 - 104401

Published: May 23, 2024

Language: Английский

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Extraction, purification, structural characterization, and bioactivities of the genus Rhodiola L. polysaccharides: A review

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 276, P. 133614 - 133614

Published: Sept. 1, 2024

Language: Английский

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Dynamics of chemical profile and microbial community in 3 consecutive years reveal Rhodococcus and Apiotrichum are potential microbes contributing to quality formation of Guang Chenpi

Food Chemistry, Journal Year: 2025, Volume and Issue: 473, P. 143003 - 143003

Published: Jan. 23, 2025

Language: Английский

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