Variation in characterization and probiotic activities of polysaccharides from litchi pulp fermented for different times

Abstract

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.

Physicochemical Properties and Biological Characteristics of Sargassum fusiforme Polysaccharides Prepared through Fermentation of Lactobacillus

“…LA-SFP and LR-SFP contained significantly lower total sugars than SFPs, and FSFP had significantly lower alginate content, indicating that LA, LP, and LR may use carbohydrates leached from S. fusiforme as a carbon source to meet their own needs for normal growth and reproduction. He et al [33] used Lactobacillus fermentum to ferment lychee and found that the polysaccharide content of lychee decreased after fermentation, which is similar to the results of this study. Compared to SFP, protein contents in LA-SFP and LR-SFP were significantly increased.…”

“…fusiforme as a carbon source to meet their own needs for normal growth and reproduction. He et al [33] used Lactobacillus fermentum to ferment lychee and found that the polysaccharide content of lychee decreased after fermentation, which is similar to the results of this study. Compared to SFP, protein contents in LA-SFP and LR-SFP were significantly increased.…”

Protective Effect of Alpinia oxyphylla Fructus Polysaccharides Extracted with Different Solvents on Dextran Sulfate Sodium-Induced Ulcerative Colitis in Mice

“…Te content of uronic acid was determined using the mhydroxydiphenyl method at 526 nm with galacturonic acid as the standard [26]. Te Coomassie brilliant blue method was employed to determine the protein content at 595 nm with bovine serum albumin as the standard substance [27].…”

Crude Polysaccharide Fraction from Rosa rugosa Thunb. Root—Chemical Characterisation, Enzyme Inhibitory, Antioxidant and Antiproliferative Activity

“…The content of sugars in root dry weight (d.w.) and in CPL-Rx was assayed with the phenol-sulphuric acid method [14] using glucose as a standard. The results were expressed as water soluble sugars (g/100 g d.w.), % of CPL-Rx weight, and as mean ± standard deviation (SD).…”