Enhanced uronic acid content, antioxidant, and anti‐inflammatory activities of polysaccharides from ginseng fermented by Saccharomyces cerevisiae GIW‐1

In this study, Panax ginseng was fermented using Saccharomyces cerevisiae GIW-1. The crude ginseng polysaccharides were extracted and purified by DEAE-Sepharose Fast Flow, and the monosaccharide analysis was performed by GC/MS. In addition, the in vitro antioxidant and the anti-inflammatory activities in mice of polysaccharides were determined. Results showed that the uronic acid content of fermented polysaccharide was significantly increased than nonfermented ginseng, showing that the acid polysaccharide was increased after fermentation. And the ginseng polysaccharides between fermented and nonfermented showed different physiological activity after fermentation. Results of the in vitro antioxidant assay showed ginseng polysaccharides after S. cerevisiae GIW-1 fermentation were found to possess higher capacity on scavenging hydroxyl and superoxide anion free radicals. Furthermore, fermented ginseng polysaccharides attenuated increases of liver index and the level of serum AST, and some inflammatory-related factors including TNF-α, IL-1β, and IL-6 in lipopolysaccharide (LPS)-induced mice. Practical applications Microorganism as one of the important tools of biological method has been considered as a more effective and economical way to convert and synthesize natural compounds with more biologically activities. In this paper, we analyze the ginseng polysaccharides after fermented by S. cerevisiae GIW-1. Result showed that fermented ginseng polysaccharides existed superior potency than nonfermented ginseng polysaccharides on antioxidant and anti-inflammatory activities. Moreover, the content of uronic acid in fermented ginseng polysaccharides have increased. These data maybe provide new insight into the natural antioxidants and impetus the development of ginseng in food industry with improving added value of ginseng products.