Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides
In this study, Chinese yam polysaccharides (CYPs) were fermented using Lactobacillus plantarum M616, and changes in the chemical composition, structure, and anti-inflammatory activity of CYPs before and after fermentation were investigated. The carbohydrate content of L. plantarum M616-fermented CYP...
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Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1509624/full |
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| author | Jinchu Yang Yi Zheng Yongfeng Yang Zhenzhen Huang Gangchun Sun Renyong Zhao Wen-Wen Zhou Kit-Leong Cheong Zichao Wang Shouai Feng Qiuling Wang Meng Li |
| author_facet | Jinchu Yang Yi Zheng Yongfeng Yang Zhenzhen Huang Gangchun Sun Renyong Zhao Wen-Wen Zhou Kit-Leong Cheong Zichao Wang Shouai Feng Qiuling Wang Meng Li |
| author_sort | Jinchu Yang |
| collection | DOAJ |
| description | In this study, Chinese yam polysaccharides (CYPs) were fermented using Lactobacillus plantarum M616, and changes in the chemical composition, structure, and anti-inflammatory activity of CYPs before and after fermentation were investigated. The carbohydrate content of L. plantarum M616-fermented CYP (CYP-LP) increased from 71.03% ± 2.75 to 76.28% ± 2.37%, whereas protein and polyphenol content were almost unaffected compared with those of the unfermented CYP (CYP-NF). The monosaccharide composition of CYP-NF included rhamnose, arabinose, galactose, glucose, and mannose in a molar ratio of 0.493:0.6695:0.9738:0.7655:12.4365. CYP-LP had the same monosaccharides as CYP-NF, but the molar ratio was 0.3237:0.3457:0.8278:2.5541:10.4995. Meanwhile, the molecular weight and polydispersity of CYP-LP, respectively, increased from 124.774 kDa and 6.58 (CYP-NF) to 376.628 kDa and 17.928, indicating a low homogeneity. In vitro antioxidant analysis showed that L. plantarum M616 fermentation had varying effects on CYP-LP against DPPH, ABTS, hydroxyl, and superoxide radicals. However, CYP-LP had superior anti-inflammatory activity to CYP-NF and is more effective in regulating superoxide dismutase, catalase, glutathione peroxidase, malondialdehyde, nitric oxide, tumor necrosis factor-α, interleukin-1β, and interleukin-6 release in lipopolysaccharide-induced RAW 264.7 macrophages. This study suggested that CYP-LP is a potential anti-inflammatory ingredient in drugs and functional food. |
| format | Article |
| id | doaj-art-1b3bb33c5efe4ad98d7c5d9618787fc0 |
| institution | Kabale University |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-1b3bb33c5efe4ad98d7c5d9618787fc02025-01-06T06:59:39ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-01-011110.3389/fnut.2024.15096241509624Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharidesJinchu Yang0Yi Zheng1Yongfeng Yang2Zhenzhen Huang3Gangchun Sun4Renyong Zhao5Wen-Wen Zhou6Kit-Leong Cheong7Zichao Wang8Shouai Feng9Qiuling Wang10Meng Li11Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, ChinaSchool of Biological Engineering, Henan University of Technology, Zhengzhou, ChinaTechnology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, ChinaTechnology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, ChinaSchool of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou, ChinaCollege of Food Science and Technology, Henan University of Technology, Zhengzhou, ChinaCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, ChinaGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, ChinaSchool of Biological Engineering, Henan University of Technology, Zhengzhou, ChinaTechnology Center, China Tobacco Guangxi Industrial Co. Ltd., Nanning, ChinaTechnology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, ChinaCollege of Tobacco Science and Engineering, Zhengzhou University of Light Industry, Zhengzhou, ChinaIn this study, Chinese yam polysaccharides (CYPs) were fermented using Lactobacillus plantarum M616, and changes in the chemical composition, structure, and anti-inflammatory activity of CYPs before and after fermentation were investigated. The carbohydrate content of L. plantarum M616-fermented CYP (CYP-LP) increased from 71.03% ± 2.75 to 76.28% ± 2.37%, whereas protein and polyphenol content were almost unaffected compared with those of the unfermented CYP (CYP-NF). The monosaccharide composition of CYP-NF included rhamnose, arabinose, galactose, glucose, and mannose in a molar ratio of 0.493:0.6695:0.9738:0.7655:12.4365. CYP-LP had the same monosaccharides as CYP-NF, but the molar ratio was 0.3237:0.3457:0.8278:2.5541:10.4995. Meanwhile, the molecular weight and polydispersity of CYP-LP, respectively, increased from 124.774 kDa and 6.58 (CYP-NF) to 376.628 kDa and 17.928, indicating a low homogeneity. In vitro antioxidant analysis showed that L. plantarum M616 fermentation had varying effects on CYP-LP against DPPH, ABTS, hydroxyl, and superoxide radicals. However, CYP-LP had superior anti-inflammatory activity to CYP-NF and is more effective in regulating superoxide dismutase, catalase, glutathione peroxidase, malondialdehyde, nitric oxide, tumor necrosis factor-α, interleukin-1β, and interleukin-6 release in lipopolysaccharide-induced RAW 264.7 macrophages. This study suggested that CYP-LP is a potential anti-inflammatory ingredient in drugs and functional food.https://www.frontiersin.org/articles/10.3389/fnut.2024.1509624/fullChinese yampolysaccharideLactobacillus plantarum M616fermentationanti-inflammatory activity |
| spellingShingle | Jinchu Yang Yi Zheng Yongfeng Yang Zhenzhen Huang Gangchun Sun Renyong Zhao Wen-Wen Zhou Kit-Leong Cheong Zichao Wang Shouai Feng Qiuling Wang Meng Li Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides Frontiers in Nutrition Chinese yam polysaccharide Lactobacillus plantarum M616 fermentation anti-inflammatory activity |
| title | Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides |
| title_full | Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides |
| title_fullStr | Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides |
| title_full_unstemmed | Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides |
| title_short | Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides |
| title_sort | effects of microbial fermentation on the anti inflammatory activity of chinese yam polysaccharides |
| topic | Chinese yam polysaccharide Lactobacillus plantarum M616 fermentation anti-inflammatory activity |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2024.1509624/full |
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