Yang Jinchu, Zheng Yi, Yang Yongfeng, Huang Zhenzhen, Sun Gangchun, Zhao Renyong, Zhou Wen-Wen, Cheong Kit-Leong, Wang Zichao, Feng Shouai, Wang Qiuling, Li Meng
Technology Center, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, China.
School of Biological Engineering, Henan University of Technology, Zhengzhou, China.
Front Nutr. 2025 Jan 6;11:1509624. doi: 10.3389/fnut.2024.1509624. eCollection 2024.
In this study, Chinese yam polysaccharides (CYPs) were fermented using M616, and changes in the chemical composition, structure, and anti-inflammatory activity of CYPs before and after fermentation were investigated. The carbohydrate content of 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. antioxidant analysis showed that 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-, 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.
在本研究中，用M616对山药多糖（CYPs）进行发酵，并研究了发酵前后CYPs的化学组成、结构和抗炎活性的变化。M616发酵的CYPs（CYP-LP）的碳水化合物含量从71.03%±2.75%增加到76.28%±2.37%，而与未发酵的CYPs（CYP-NF）相比，蛋白质和多酚含量几乎未受影响。CYP-NF的单糖组成包括鼠李糖、阿拉伯糖、半乳糖、葡萄糖和甘露糖，摩尔比为0.493:0.6695:0.9738:0.7655:12.4365。CYP-LP与CYP-NF具有相同的单糖，但摩尔比为0.3237:0.3457:0.8278:2.5541:10.4995。同时，CYP-LP的分子量和多分散性分别从124.774 kDa和6.58（CYP-NF）增加到376.628 kDa和17.928，表明均一性较低。抗氧化分析表明，M616发酵对CYP-LP清除DPPH、ABTS、羟基和超氧阴离子自由基有不同影响。然而，CYP-LP比CYP-NF具有更强的抗炎活性，在调节脂多糖诱导的RAW 264.7巨噬细胞中超氧化物歧化酶、过氧化氢酶、谷胱甘肽过氧化物酶、丙二醛、一氧化氮、肿瘤坏死因子-α、白细胞介素-1β和白细胞介素-6的释放方面更有效。本研究表明，CYP-LP是药物和功能性食品中一种潜在的抗炎成分。
