发酵乳杆菌
多糖
化学
食品科学
发酵
阿拉伯糖
牙髓(牙)
干酪乳杆菌
鼠李糖
糖
木糖
糖醛酸
半乳糖
肠系膜明串珠菌
生物化学
乳酸
细菌
生物
植物乳杆菌
病理
医学
遗传学
作者
Fei Huang,Ruiyue Hong,Ruifen Zhang,Yang Yi,Lihong Dong,Lei Liu,Xuchao Jia,Yongxuan Ma,Mingwei Zhang
标识
DOI:10.1016/j.ijbiomac.2018.12.061
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.
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