Tibetan kefir grains fermentation alters physicochemical properties and improves antioxidant activities of Lycium barbarum pulp polysaccharides.

Autor: Qi J; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Electronic address: qijianrui@nwafu.edu.cn., Zhang J; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Electronic address: J.Zhang@nwafu.edu.cn., Wang K; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China., Cheng Y; College of Food Science and Technology, Northwest University, Xi'an 710069, China., Sheng Q; College of Food Science and Technology, Northwest University, Xi'an 710069, China. Electronic address: qlsheng@nwu.edu.cn., Kurtovic I; College of Food Science and Technology, Northwest University, Xi'an 710069, China. Electronic address: ivank@nwu.edu.cn., Yuan Y; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China. Electronic address: yyh324@126.com., Yue T; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China. Electronic address: yuetl305@nwsuaf.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Sep 30; Vol. 453, pp. 139659. Date of Electronic Publication: 2024 May 16.
DOI: 10.1016/j.foodchem.2024.139659
Abstrakt: 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.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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