Fermentability of Maitake polysaccharides processed by various hydrothermal conditions and fermented with probiotic (Lactobacillus).

Mst Nushrat Yiasmin, Md Serajul Islam, Ruijin Yang, Tong Yanjun, Xiao Hua

Journal: International journal of biological macromolecules 2022;209(Pt A):1075-1087

PMID: 35447269

Full Text on Elsevier Science View on PubMed

Abstract

Maitake polysaccharides, after hydrothermal processing, were fermented with Lactobacillus acidophilus CCFM202 (L.A.) and Lactobacillus plantarum CCFM6392 (L.P.). The degradation of molecular weight of polysaccharides by hydrothermal processing under acidic conditions was obviously enhanced, which turned part of the water-insoluble-polysaccharides (WIP) into water-soluble-polysaccharides (WSPs). The pH value of water-soluble-polysaccharides (WSPs) and water-insoluble-polysaccharides (WIPs) were intensely dropped (4- 5) after 24 h fermentation. The optical density (O.D.) was increased (1.4- 2.3) due to bacterial growth, and short-chain fatty acids also followed this trend. LA-WSP predominantly produced acetic acid, 3- 4 folds to lactic acid, while LP-WIP groups produced dominant butyric acid (15- 17 folds). Hydrothermal processing induced the growth of L.A. and L.P., where the highest abundance was 2.5 × 10. From the Venn diagram, WSP-1 produced the most elevated metabolites (874). Therefore, experimental results show a significant impact on making WSPs fragments, whereas temperature and pH influence the WSPs degradation, withstand to higher fermentation efficacy.

Address: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China.; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China; Department of Food Engineering and Technology, State University of Bangladesh, 138, Kalabagan, Mirpur Road, Dhaka 1205, Bangladesh.; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China. Electronic address: [email protected].; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business, China. Electronic address: [email protected].

DOI: 10.1016/j.ijbiomac.2022.04.084

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MeSH Terms: Fermentation, Grifola, Lactobacillus, Lactobacillus plantarum, Polysaccharides, Probiotics, Water