Rice bran polysaccharides and oligosaccharides modified by Grifola frondosa fermentation: Antioxidant activities and effects on the production of NO

Enzymatic Modification of Rice Bran Polysaccharides by Enzymes from Grifola Frondosa: Natural Killer Cell Cytotoxicity and Antioxidant Activity

“…The experiments of Liu et al. () revealed a molecular weight distribution of unfermented RBPSs that primarily ranged from 10 3 to 10 4 Da and from 10 2 to 10 3 Da after fermentation. Therefore, polysaccharides with smaller molecular weights can be obtained by this method.…”

“…Liu et al. () fermented RBPSs with G. frondosa . The results showed that the polysaccharides before fermentation consisted of glucose, arabinose, galactose, mannose, and xylose at a molar ratio of 32:4:6:2:5, whereas the molar ratio of the fermented products was 9:5:8:2:5.…”

“…Based on GC-mass spectrometry and gas GC analyses, PW2 was found to be composed of glucose, galactose, ribulose, and arabinose at molar percentages of 60.9%, 26.0%, 10.7%, and 2.4%, respectively; PW1 and PW3 were composed of five monosaccharides, namely, glucose, mannose, galactose, ribulose, and arabinose, with molar percentages of 54.1%, 10.5%, 21.7%, 7.4%, and 6.3%, respectively, for PW1 and 50.7%, 10.1%, 32.7%, 2.4%, and 4.1%, respectively, for PW3. Liu et al (2017) fermented RBPSs with G. frondosa.…”

“…The molecular weight distributions of three types of polysaccharides, PW1, PW2, and PW3, in a study by Zha et al, 2009 ranged from 1.2 × 10 5 to 6.3 × 10 6 Da, 3.5 × 10 4 to 7.4 × 10 4 Da, and 5.3 × 10 3 to 2.3 × 10 4 Da, respectively. The experiments of Liu et al (2017) revealed a molecular weight distribution of unfermented RBPSs that primarily ranged from 10 3 to 10 4 Da and from 10 2 to 10 3 Da after fermentation. Therefore, polysaccharides with smaller molecular weights can be obtained by this method.…”

“…making it an ideal food supplement for those whose immune systems are compromised by disease or toxic treatments (Cholujova et al, 2013;Ghoneum, Badr ElDin, Ali, & Eldein, 2014). Additionally, Liu et al (2017) modified RBPSs via fermentation using the fungus G. frondosa, which increased their hydroxyl radical and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging abilities; the authors also showed that the modified polysaccharides had a dual regulatory effect on the production of nitric oxide in macrophages. Although there are many reports of methods for RBPSs modification, there have been no studies involving the application of mixed intracellular enzymes from edible fungi.…”