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<p><i>Lactobacillus plantarum (L. plantarum)</i> BNCC 339790 was utilized for fermentation and extraction of <i>Auricularia auricula</i> polysaccharides (AAP) for the first time, and the optimal fermentation conditions were obtained using response surface analysis (RSM). The best fermentation conditions were achieved when the fermentation time was 37.5&#xa0;h, substrate concentration was 93: 1&#xa0;mL/g, and inoculum volume was 4%, which resulted in the highest polysaccharide yield. At this stage, the yield of polysaccharides obtained through biological fermentation (B-AAP) exhibited a significant increase, rising from 12.78 ± 0.72% to 22.94 ± 0.24% (<i>p</i> &lt; 0.05). In addition, the physicochemical properties of B-AAP were investigated and evaluated for their antioxidant and anti-inflammatory activities. The results showed that fermentation reduced the molecular weight and particle size of AAP. In terms of biological activity, fermentation enhanced B-AAP’s antioxidant activity and immunomodulatory effect. The efficient and greener extraction method developed in this study enhances the biological activity of AAP, providing a reliable basis for its application as a natural antioxidant in health drinks, nutritional meal replacements, and other products.</p> Graphical Abstract <p></p>

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Effect of Lactobacillus plantarum fermentation on Auricularia auricula polysaccharides: structure, antioxidant and immunomodulatory activities

  • 期刊论文

  • 发表日期：

    2026年3月24日

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  • Qiong Wu,
  • Zifei Wang,
  • Jiaxiu Wei,
  • Zhitong Cai,
  • Xinru Wu,
  • Dandan Qin,
  • Yonggang Dai

摘要

Lactobacillus plantarum (L. plantarum) BNCC 339790 was utilized for fermentation and extraction of Auricularia auricula polysaccharides (AAP) for the first time, and the optimal fermentation conditions were obtained using response surface analysis (RSM). The best fermentation conditions were achieved when the fermentation time was 37.5 h, substrate concentration was 93: 1 mL/g, and inoculum volume was 4%, which resulted in the highest polysaccharide yield. At this stage, the yield of polysaccharides obtained through biological fermentation (B-AAP) exhibited a significant increase, rising from 12.78 ± 0.72% to 22.94 ± 0.24% (p < 0.05). In addition, the physicochemical properties of B-AAP were investigated and evaluated for their antioxidant and anti-inflammatory activities. The results showed that fermentation reduced the molecular weight and particle size of AAP. In terms of biological activity, fermentation enhanced B-AAP’s antioxidant activity and immunomodulatory effect. The efficient and greener extraction method developed in this study enhances the biological activity of AAP, providing a reliable basis for its application as a natural antioxidant in health drinks, nutritional meal replacements, and other products.

Graphical Abstract