Variation in characterization and probiotic activities of polysaccharides from litchi pulp fermented for different times
文献类型： 外文期刊
作者： He, Chunmei 1 ; Zhang, Ruifen 2 ; Jia, Xuchao 2 ; Dong, Lihong 2 ; Ma, Qin 2 ; Zhao, Dong 2 ; Sun, Zhida 1 ; Zhang, Mingwei 1 ; Huang, Fei 2 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan, Peoples R China
2.Guangdong Acad Agr Sci, Minist Agr & Rural Affairs, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Sericultural & Agr, Guangzhou, Peoples R China
关键词： litchi; fermentation; polysaccharide; chemical structure; probiotic activity
期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）
ISSN： 2296-861X
年卷期： 2022 年 9 卷
页码：
收录情况： SCI
摘要： This study investigated the chemical structures and probiotic potential of different polysaccharides (LPs) extracted from the litchi pulp that fermented with Lactobacillus fermentum for different times (i.e., 0-72 h corresponding to LP-0 through LP-72, respectively). Fermentation times affected the yields, total sugar contents, uronic acid contents, molecular weights, and monosaccharide compositions of LPs. The LPs yields and uronic acid contents exhibited irregular trends in association with fermentation time, while total sugar contents decreased, and the molecular weights increased. Particularly, LP-6 contained the highest extraction yields (2.67%), lowest uronic acid contents, and smallest average Mw (104 kDa) (p < 0.05). Moreover, analysis of the monosaccharide composition in the fermented LPs indicated that the proportions of glucose decreased, while arabinose and galacturonic acid proportions increased relative to unfermented LP-0. Further, LP-6 demonstrated the highest growth for Bifidobacterium compared to LP-0, while the other fermentation time led to comparable or worse probiotic promoting activities. These results suggest that lactic acid bacteria fermentation alters the physicochemical properties of litchi polysaccharides, such that suitable fermentation time can enhance their probiotic activities.
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