Your browser doesn't support javascript.
loading
Tibetan kefir grains fermentation alters physicochemical properties and improves antioxidant activities of Lycium barbarum pulp polysaccharides.
Qi, Jianrui; Zhang, Jie; Wang, Kai; Cheng, Yifan; Sheng, Qinglin; Kurtovic, Ivan; Yuan, Yahong; Yue, Tianli.
Afiliación
  • Qi J; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Electronic address: qijianrui@nwafu.edu.cn.
  • Zhang J; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China. Electronic address: J.Zhang@nwafu.edu.cn.
  • Wang K; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
  • Cheng Y; College of Food Science and Technology, Northwest University, Xi'an 710069, China.
  • Sheng Q; College of Food Science and Technology, Northwest University, Xi'an 710069, China. Electronic address: qlsheng@nwu.edu.cn.
  • Kurtovic I; College of Food Science and Technology, Northwest University, Xi'an 710069, China. Electronic address: ivank@nwu.edu.cn.
  • Yuan Y; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China. Electronic address: yyh324@126.com.
  • Yue T; College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China; College of Food Science and Technology, Northwest University, Xi'an 710069, China. Electronic address: yuetl305@nwsuaf.edu.cn.
Food Chem ; 453: 139659, 2024 Sep 30.
Article en En | MEDLINE | ID: mdl-38776792
ABSTRACT
There is a lack of research on how Tibetan kefir grains fermentation alters the physicochemical properties and biological activity of Lycium barbarum pulp polysaccharides, despite some reports that fermentation can affect the structure and activity of plant polysaccharides. This study demonstrated that, through fermentation, the molecular weight of polysaccharides decreased from 25.33 to 15.11 kg/mol while the contents of total sugar and uronic acid increased by 19.11% and 40.38%, respectively. Furthermore, after fermentation, the polysaccharides exhibited an uneven and rough surface along with a reduced number of branched chains and triple helix structures. Tibetan kefir grains fermentation enhanced the antioxidant activity of polysaccharides, which may be attributed to an increase in arabinose, galactose, and uronic acid content and a decrease in polysaccharide molecular weight. This research offers an alternative viewpoint on the potential application of Tibetan kefir grains-fermented Lycium barbarum pulp polysaccharides in functional foods.
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Lycium / Fermentación / Kéfir / Antioxidantes Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Polisacáridos / Lycium / Fermentación / Kéfir / Antioxidantes Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido