Song Shen, Liu Xiaoyuan, Zhao Baotang, Abubaker Mohamed Aamer, Huang Yulong, Zhang Ji
Gansu Innovation Center of Fruit and Vegetable Storage and Processing, Agricultural Product Storage and Processing Institute, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China.
New Rural Development Research Institute of Northwest Normal University, Lanzhou 730070, China.
ACS Omega. 2021 Oct 28;6(44):29839-29851. doi: 10.1021/acsomega.1c04339. eCollection 2021 Nov 9.
Recently, Lanzhou lily has attracted more attention because of its bioactive components specifically polysaccharides. We studied in vitro the effects of fermentation on the physicochemical properties, chemical structure, and antioxidant activity of the Lanzhou lily polysaccharide. The results showed that compared with the unfermented Lanzhou lily polysaccharide (LP-W), the molecular weight ( ) of the fermented Lanzhou lily polysaccharide (LPF-W) decreased from 4334 to 1684 kDa, the particle size decreased from 300.8 ± 6.38 to 141.9 ± 4.96 nm, and the solubility increased from 72.33 ± 3.58 to 104.27 ± 2.91 mg/mL. In addition, after fermentation, the monosaccharide composition of LPF-W changed, and the alternation of mannose residues and glucose residues disappeared. The results of the analysis of the antioxidant activity in vitro showed that compared with LP-W, the fermented LPF-W had higher DPPH radical ability, superoxide anion radical scavenging ability, and reducing efficiency, but the hydroxyl radical scavenging ability decreased. These findings provide a reference for the potential application of the lily polysaccharide as a plant-derived antioxidant in functional foods.
最近，兰州百合因其生物活性成分特别是多糖而受到更多关注。我们在体外研究了发酵对兰州百合多糖的物理化学性质、化学结构和抗氧化活性的影响。结果表明，与未发酵的兰州百合多糖（LP-W）相比，发酵后的兰州百合多糖（LPF-W）的分子量从4334 kDa降至1684 kDa，粒径从300.8±6.38 nm降至141.9±4.96 nm，溶解度从72.33±3.58 mg/mL增加到104.27±2.91 mg/mL。此外，发酵后LPF-W的单糖组成发生变化，甘露糖残基和葡萄糖残基的交替消失。体外抗氧化活性分析结果表明，与LP-W相比，发酵后的LPF-W具有更高的DPPH自由基清除能力、超氧阴离子自由基清除能力和还原效率，但羟基自由基清除能力下降。这些发现为百合多糖作为植物源抗氧化剂在功能性食品中的潜在应用提供了参考。
