College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
Food Chem. 2024 Sep 30;453:139659. doi: 10.1016/j.foodchem.2024.139659. Epub 2024 May 16.
There is a lack of research on how Tibetan kefir grains fermentation alters the physicochemical properties and biological activity of Lycium barbarum pulp polysaccharides, despite some reports that fermentation can affect the structure and activity of plant polysaccharides. This study demonstrated that, through fermentation, the molecular weight of polysaccharides decreased from 25.33 to 15.11 kg/mol while the contents of total sugar and uronic acid increased by 19.11% and 40.38%, respectively. Furthermore, after fermentation, the polysaccharides exhibited an uneven and rough surface along with a reduced number of branched chains and triple helix structures. Tibetan kefir grains fermentation enhanced the antioxidant activity of polysaccharides, which may be attributed to an increase in arabinose, galactose, and uronic acid content and a decrease in polysaccharide molecular weight. This research offers an alternative viewpoint on the potential application of Tibetan kefir grains-fermented Lycium barbarum pulp polysaccharides in functional foods.
尽管有一些报道称发酵可以影响植物多糖的结构和活性，但关于西藏青稞发酵改变枸杞浆多糖的理化性质和生物活性的研究还很少。本研究表明，通过发酵，多糖的分子量从 25.33 千克/摩尔降低到 15.11 千克/摩尔，而总糖和糖醛酸的含量分别增加了 19.11%和 40.38%。此外，发酵后，多糖的表面变得不均匀且粗糙，支链和三螺旋结构的数量减少。西藏青稞发酵增强了多糖的抗氧化活性，这可能归因于阿拉伯糖、半乳糖和糖醛酸含量的增加以及多糖分子量的降低。本研究为西藏青稞发酵枸杞浆多糖在功能性食品中的潜在应用提供了一个新的视角。
