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ORIGINAL RESEARCH article

Front. Nutr.
Sec. Nutrition and Food Science Technology
Volume 11 - 2024 | doi: 10.3389/fnut.2024.1509624
This article is part of the Research Topic Enhancing the Biological Activity and Applications of Polysaccharides through Modification View all articles

Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides

Provisionally accepted
Jinchu Yang Jinchu Yang 1*Yi Zheng Yi Zheng 2*Yongfeng Yang Yongfeng Yang 1*Zhenzhen Huang Zhenzhen Huang 1Gangchun Sun Gangchun Sun 2Renyong Zhao Renyong Zhao 2*Yu Cheng Yu Cheng 3Kit-Leong Cheong Kit-Leong Cheong 4Zichao Wang Zichao Wang 2*Shouai Feng Shouai Feng 5*Qiuling Wang Qiuling Wang 1*Meng Li Meng Li 6*
  • 1 China Tobacco Henan Industrial Co., Ltd., Zhengzhou, Henan Province, China
  • 2 Henan University of Technology, Zhengzhou, China
  • 3 Jiangsu University, Zhenjiang, Jiangsu Province, China
  • 4 Guangdong Ocean University, Zhanjiang, Guangdong Province, China
  • 5 China Tobacco Guangxi Industrial (China), Nanning, Guangxi Zhuang Region, China
  • 6 Zhengzhou University of Light Industry, Zhengzhou, Henan Province, China

The final, formatted version of the article will be published soon.

    In this study, Chinese yam polysaccharides (CYPs) were fermented using Lactobacillus plantarum M616, and changes in the chemical composition, structure, and anti-inflammatory activity of CYPs before and after fermentation were investigated. The carbohydrate content of L. plantarum M616-fermented CYP (CYP-LP) increased from 71.03% ± 2.75% to 76.28% ± 2.37%, whereas protein and polyphenol content were almost unaffected compared with those of the unfermented CYP (CYP-NF). The monosaccharide composition of CYP-NF included rhamnose, arabinose, galactose, glucose, and mannose in a molar ratio of 0.493:0.6695:0.9738:0.7655:12.4365. CYP-LP had the same monosaccharides as CYP-NF, but the molar ratio was 0.3237:0.3457:0.8278:2.5541:10.4995. Meanwhile, the molecular weight and polydispersity of CYP-LP respectively increased from 124.774 kDa and 6.58 (CYP-NF) to 376.628 kDa and 17.928, indicating a low homogeneity. In vitro antioxidant analysis showed that L. plantarum M616 fermentation had varying effects on CYP-LP against DPPH, ABTS, hydroxyl, and superoxide radicals. However, CYP-LP had superior anti-inflammatory activity to CYP-NF and is more effective in regulating superoxide dismutase, catalase, glutathione peroxidase, malondialdehyde, nitric oxide, tumor necrosis factor-α, interleukin-1β, and interleukin-6 release in lipopolysaccharide-induced RAW 264.7 macrophages. This study suggested that CYP-LP is a potential anti-inflammatory ingredient in drugs and functional food.

    Keywords: Chinese yam, polysaccharide, Lactobacillus plantarum M616, Fermentation, anti-inflammatory activity

    Received: 11 Oct 2024; Accepted: 09 Dec 2024.

    Copyright: © 2024 Yang, Zheng, Yang, Huang, Sun, Zhao, Cheng, Cheong, Wang, Feng, Wang and Li. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence:
    Jinchu Yang, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, 450016, Henan Province, China
    Yi Zheng, Henan University of Technology, Zhengzhou, China
    Yongfeng Yang, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, 450016, Henan Province, China
    Renyong Zhao, Henan University of Technology, Zhengzhou, China
    Zichao Wang, Henan University of Technology, Zhengzhou, China
    Shouai Feng, China Tobacco Guangxi Industrial (China), Nanning, Guangxi Zhuang Region, China
    Qiuling Wang, China Tobacco Henan Industrial Co., Ltd., Zhengzhou, 450016, Henan Province, China
    Meng Li, Zhengzhou University of Light Industry, Zhengzhou, 450002, Henan Province, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.