Effects of Lactobacillus plantarum Fermentation on the Chemical Structure and Antioxidant Activity of Polysaccharides from Bulbs of Lanzhou Lily

文献类型： 外文期刊

第一作者： Song, Shen

作者： Song, Shen;Huang, Yulong;Song, Shen;Abubaker, Mohamed Aamer;Huang, Yulong;Zhang, Ji;Liu, Xiaoyuan;Zhao, Baotang;Abubaker, Mohamed Aamer

作者机构：

期刊名称：ACS OMEGA （ 影响因子：3.512； 五年影响因子：3.613 ）

ISSN： 2470-1343

年卷期： 2021 年 6 卷 44 期

页码：

收录情况： SCI

摘要： Recently, Lanzhou lily has attracted more attention because of its bioactive components specifically polysaccharides. We studied in vitro the effects of Lactobacillus plantarum fermentation on the physicochemical properties, chemical structure, and antioxidant activity of the Lanzhou lily polysaccharide. The results showed that compared with the unfermented Lanzhou lily polysaccharide (LP-W), the molecular weight (M-w) of the fermented Lanzhou lily polysaccharide (LPF-W) decreased from 4334 to 1684 kDa, the particle size decreased from 300.8 +/- 6.38 to 141.9 +/- 4.96 nm, and the solubility increased from 72.33 +/- 3.58 to 104.27 +/- 2.91 mg/mL. In addition, after fermentation, the monosaccharide composition of LPF-W changed, and the alternation of mannose residues and glucose residues disappeared. The results of the analysis of the antioxidant activity in vitro showed that compared with LP-W, the fermented LPF-W had higher DPPH radical ability, superoxide anion radical scavenging ability, and reducing efficiency, but the hydroxyl radical scavenging ability decreased. These findings provide a reference for the potential application of the lily polysaccharide as a plant-derived antioxidant in functional foods.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序