1. Improved Growth ofLactobacillus bulgaricusandStreptococcus thermophilusas well as Increased Antioxidant Activity by Biotransforming Litchi Pericarp Polysaccharide withAspergillus awamori
- Author
-
Guoxiang Jiang, Sen Lin, Yueming Jiang, Feng Chen, Lingrong Wen, Bao Yang, and John Shi
- Subjects
Arabinose ,Streptococcus thermophilus ,Article Subject ,Rhamnose ,lcsh:Medicine ,Xylose ,Polysaccharide ,General Biochemistry, Genetics and Molecular Biology ,chemistry.chemical_compound ,Litchi ,Polysaccharides ,Lactobacillus ,Aspergillus awamori ,chemistry.chemical_classification ,General Immunology and Microbiology ,biology ,lcsh:R ,food and beverages ,General Medicine ,biology.organism_classification ,body regions ,Aspergillus ,Biochemistry ,chemistry ,Fruit ,Fermentation ,Research Article - Abstract
This study was conducted to increase the bioactivity of litchi pericarp polysaccharides (LPPs) biotransformed byAspergillus awamori. Compared to the non-A. awamori-fermented LPP, the growth effects ofA. awamori-fermented LPP onLactobacillus bulgaricusandStreptococcus thermophiluswere four and two times higher after 3 days of fermentation, respectively. Increased 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and DNA protection activity of litchi pericarp polysaccharides were also achieved afterA. awamorifermentation. Moreover, the relative content of glucose and arabinose in LPP after fermentation decreased from 58.82% to 22.60% and from 18.82% to 10.09%, respectively, with a concomitant increase in the relative contents of galactose, rhamnose, xylose, and mannose. Furthermore, lower molecular weight polysaccharides were obtained afterA. awamorifermentation. It can be concluded thatA. awamoriwas effective in biotransforming LPP into a bioactive mixture with lower molecular weight polysaccharides and higher antioxidant activity and relative galactose content.
- Published
- 2013