Scholarlink

<p>White hyacinth bean, an edible legume, contains polysaccharides with medicinal benefits. In this study, crude polysaccharides were extracted from both unfermented white hyacinth beans (WHBP) and beans fermented with <i>Bacillus subtilis</i> subsp<i>. natto</i> CICC 10263 (WHBP-F1) and <i>Lactobacillus casei</i> NRRL B-441 (WHBP-F2) using a conventional hot water extraction method. The molecular weights of WHBP-F1 and WHBP-F2 decreased to 45.8&#xa0;kDa and 69.8&#xa0;kDa, respectively, compared to WHBP (87.7&#xa0;kDa). The monosaccharide compositions of the three crude polysaccharides were the same, however, fermentation significantly increased the galactose and arabinose content (<i>P</i> &lt; 0.05). Compared with WHBP, the content of galactose in WHBP-F1 and WHBP-F2 were increased from 0.80% to 1.14% and 1.54%, and the content of arabinose were increased from 0.010% to 0.336% and 0.091%, respectively. The results showed that both fermented polysaccharides were superior to the unfermented polysaccharides in all the bioactivities tested. At the highest concentration tested, compared to WHBP, the DPPH, ABTS<sup>+</sup>, hydroxyl radical scavenging, and ferric reducing antioxidant power of WHBP-F1 were increased by 5.67%, 26.3%, 11.6%, and 7.01%, respectively. For WHBP-F2,the rises were 12.6%, 14.3%, 7.49%, and 2.10%. Similarly, WHBP-F1 and WHBP-F2 also partially enhanced the inhibition of <i>α</i>–amylase and the binding ability of sodium glycodeoxycholate and sodium taurodeoxycholate. This study revealed the significant improvement of the structure and bioactivity of white hyacinth bean polysaccharides fermented by different bacteria, which provided a scientific basis for the research and development of white hyacinth bean polysaccharide products and antioxidants.</p> Graphical Abstract <p></p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Structure modification and bioactivity improvement of crude polysaccharides extracted from white hyacinth beans after fermentation by different bacteria

  • 期刊论文

  • 发表日期：

    2025年2月19日

查看全文
  • Jinyi Yu,
  • Zhongyue Hu,
  • Enzhao Yan,
  • Xinyi Xiang,
  • Qidong Pan,
  • Hongxing Zhang,
  • Hongbo Wang

摘要

White hyacinth bean, an edible legume, contains polysaccharides with medicinal benefits. In this study, crude polysaccharides were extracted from both unfermented white hyacinth beans (WHBP) and beans fermented with Bacillus subtilis subsp. natto CICC 10263 (WHBP-F1) and Lactobacillus casei NRRL B-441 (WHBP-F2) using a conventional hot water extraction method. The molecular weights of WHBP-F1 and WHBP-F2 decreased to 45.8 kDa and 69.8 kDa, respectively, compared to WHBP (87.7 kDa). The monosaccharide compositions of the three crude polysaccharides were the same, however, fermentation significantly increased the galactose and arabinose content (P < 0.05). Compared with WHBP, the content of galactose in WHBP-F1 and WHBP-F2 were increased from 0.80% to 1.14% and 1.54%, and the content of arabinose were increased from 0.010% to 0.336% and 0.091%, respectively. The results showed that both fermented polysaccharides were superior to the unfermented polysaccharides in all the bioactivities tested. At the highest concentration tested, compared to WHBP, the DPPH, ABTS+, hydroxyl radical scavenging, and ferric reducing antioxidant power of WHBP-F1 were increased by 5.67%, 26.3%, 11.6%, and 7.01%, respectively. For WHBP-F2,the rises were 12.6%, 14.3%, 7.49%, and 2.10%. Similarly, WHBP-F1 and WHBP-F2 also partially enhanced the inhibition of α–amylase and the binding ability of sodium glycodeoxycholate and sodium taurodeoxycholate. This study revealed the significant improvement of the structure and bioactivity of white hyacinth bean polysaccharides fermented by different bacteria, which provided a scientific basis for the research and development of white hyacinth bean polysaccharide products and antioxidants.

Graphical Abstract