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
作者： Song, Shen 1 ; Liu, Xiaoyuan 3 ; Zhao, Baotang 4 ; Abubaker, Mohamed Aamer 2 ; Huang, Yulong 1 ; Zhang, Ji 2 ;
作者机构： 1.Gansu Acad Agr Sci, Gansu Innovat Ctr Fruit & Vegetable Storage & Pro, Agr Prod Storage & Proc Inst, Lanzhou 730070, Peoples R China
2.Northwest Normal Univ, New Rural Dev Res Inst, Lanzhou 730070, Peoples R China
3.Gansu Prov Matern & Child Care Hosp, Lanzhou 730050, Peoples R China
4.Gansu Agr Univ, Coll Food & Sci & Engn, Lanzhou 730070, Peoples R China
5.Univ Khartoum, Fac Educ, Dept Biol, Khartoum 11111, Sudan
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.
- 相关文献
作者其他论文 更多>>
-
Targeted Metabolomics Study on the Effect of Vinegar Processing on the Chemical Changes and Antioxidant Activity of Angelica sinensis
作者：Chen, Linlin;Li, Long;Wang, Fengzhong;Ding, Tingting;Wang, Yongru;Fan, Bei;Sun, Jing;Chen, Linlin;Hu, Shenghai;Huang, Yulong
关键词：Angelica sinensis; vinegar processing; chemical composition; antioxidant activity; metabolomics
-
Conformational and rheological properties of bacterial cellulose sulfate
作者：Song, Shen;Yang, Shengrong;Song, Shen;Ding, Ling;Abubaker, Mohamed Aamer;Zhang, Ji;Liu, Xiaoyuan;Abubaker, Mohamed Aamer;Huang, Yulong;Fan, Zengjie
关键词：Bacterial cellulose sulfate; Preparation; Chemical structure; Chain conformation; Rheological properties
-
Physicochemical and Antioxidant Properties ofPotentilla anserinaL. Polysaccharides Affected by Ultrasonication
作者：Huang, Yulong;Huang, Yulong;Guo, Jie;Zhang, Ji
关键词：physicochemical property; antioxidant activity; Potentilla anserinaL; polysaccharide; ultrasonic treatment
-
Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on gamma-aminobutyric acid synthesis
作者：Huang, Yulong;Song, Shen;Huang, Yulong;Pang, Zhongcun;Chen, Na;Wang, Fengxia;Guo, Jie;Zhang, Ji
关键词：pea; synthesis; sweet buckwheat; gamma-aminobutyric acid
-
Oil Extraction and Evaluation from Yellow Horn Using a Microwave-Assisted Aqueous Saline Process
作者：Huang, Yulong;Huang, Yulong;Yin, Zhenxiong;Guo, Jie;Wang, Fengxia;Zhang, Ji
关键词：yellow horn; aqueous salt process; Box-Behnken design; antioxidant activities; fatty acids
-
Complexation of carbendazim with hydroxypropyl-beta-cyclodextrin to improve solubility and fungicidal activity
作者：Ge, Xia;Huang, Zheng;Tian, Shilong;Huang, Yulong;Zeng, Chaozhen
关键词：Carbendazim;Hydroxypropyl-beta-cyclodextrin;Inclusion complex;Solubility;Fungicidal activity
