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Physicochemical and biological properties of longan pulp polysaccharides modified by Lactobacillus fermentum fermentation

文献类型： 外文期刊

作者： Huang, Fei 1 ; Hong, Ruiyue 1 ; Zhang, Ruifen 1 ; Yi, Yang; Dong, Lihong 1 ; Liu, Lei 1 ; Jia, Xuchao 1 ; Ma, Yongxuan 2 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Minist Agr,Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Guangdong, Peoples R China

2.Guan

关键词： Longan polysaccharide; Fermentation; Biological activity

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）

ISSN： 0141-8130

年卷期： 2019 年 125 卷

页码：

收录情况： SCI

摘要： Longan polysaccharides are valuable compounds with many biological activities. Lactobacillus fermentum was selected to ferment longan pulp and the polysaccharides from unfermented and fermented longan pulp (denoted as LP and LP-F, respectively) were isolated. Their physicochemical, immunomodulatory and prebiotic activities were investigated. The results revealed that LP-F, the molecular weight of which was lower than that of LP, contained less neutral sugar, uronic acid and glucose but more arabinose, galactose, rhamnose and mannose. Compared with LP, LP-F had better solubility, lower apparent viscosity and particle size. LP-F exhibited stronger stimulation on macrophages secretion of NO and IL-6, as well as better proliferation of Leuconostoc mesenteroides and Lactobacillus casei. In summary, fermentation treatment could change the physicochemical properties and enhance the bioactivity of polysaccharides from longan pulp. (C) 2018 Published by Elsevier B.V.

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