期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 66, 期 41, 页码 10703-10711出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.8b03220
关键词
Asparagus officinalis L.; Lactobacillus plantarum NCU116; fermentation; immunoregulatory activity
资金
- National Key Research and Development Program of China [2017YFD0400705-2]
- Jiangxi Provincial Major Program of Research and Development Foundation [20165ABC28004]
- Outstanding Science and Technology Innovation Team Project in Jiangxi Province [20165BCB19001]
- Collaborative Project in Agriculture and Food Field between China and Canada [2017ZJGH0102001]
- Research Project of State Key Laboratory of Food Science and Technology [SKLF-ZZA-201611]
Lactic acid fermentation represents a novel method to produce bioactive functional ingredients, including polysaccharides. In this work, a selected lactic acid bacteria strain NCU116 was used to ferment Asparagus officinalis (asparagus) pulps. Two polysaccharides were subsequently separated from both unprocessed and fermented asparagus pulps, namely, asparagus polysaccharide (AOP) and fermented-AOP (F-AOP). The physicochemical and bioactive properties of AOP and F-AOP were characterized and investigated. High-performance anion-exchange chromatography showed that fermentation increased the proportions of rhamnose, galacturonic acid, and glucuronic acid in polysaccharides by 46.70, 114.09, and 12.75 parts per thousand, respectively. High-performance size-exclusion chromatography revealed that fermentation decreased the average molecular weight from 181.3 kDa (AOP) to 152.8 kDa (F-AOP). Moreover, the fermentation reduced the particle size and changed the rheology property. In vitro, F-AOP displayed superior free radical scavenging properties . compared to AOP, using 2,2-diphenyl-1-picryhydrazyl, hydroxyl, and superoxide anion radical scavenging assays. In vivo, F-AOP administration dose-dependently promoted a gradual shift from Th17-dominant acute inflammatory response (IL-17 and ROR gamma t) to Thl-dominant defensive immune response (IFN-gamma and T-bet). These results indicated that the Lactobacillus plantarum NCU116 fermentation was practical and useful to obtain promising bioactive polysaccharides.
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