Enhanced uronic acid content, antioxidant, and anti‐inflammatory activities of polysaccharides from ginseng fermented by Saccharomyces cerevisiae GIW‐1

Weissella confusa XG-3 EPS: production intensification by co-culturing with Candida shehatae and partial characterization

Previous studies have shown that co-culture methods can enhance exopolysaccharide production, no studies have reported this enhancement in co-cultures between Weissella confusa and Candida shehatae. This study developed an efficient co-culture system combining W. confusa XG-3 and C. shehatae (1:1 ratio), and employed response surface methodology to optimize both exopolysaccharide yield and properties. The initial co-culture produced 56.82 ± 0.12 g/L exopolysaccharide, a 1.63-fold increase over single culture. Optimization (sucrose: 105.97 g/L; yeast extract: 5.81 g/L; peptone: 6.24 g/L) further increased the yield to 115.66 g/L, a 2.04-fold improvement. The co-cultured exopolysaccharide had high water solubility (60.45 ± 0.70%) and water holding capacity (614.74 ± 9.26%). The co-cultured EPS showed significant antioxidant activity. At 5 mg/mL, the scavenging rates of ABTS, DPPH, hydroxyl, superoxide, H2O2 and total reducing power reached the highest 52.22 ± 0.47%, 50.79 ± 2.86%, 55.80 ± 2.56%, 36.05 ± 2.07%, 66.85 ± 0.30%, and 0.39 ± 0.01. It also had a superior effect on the proliferation of several probiotics compared with commercial prebiotics and exhibited high thermostability with a degradation threshold at 292.5 °C. These results demonstrate a novel, scalable strategy for producing multifunctional EPS with broad applications in the food industry.

Processing reduces diester diterpenoid alkaloids content of fuzi products, resulting in reduced toxicity and modified bioactivities

Fuzi is a generic term for various processed products of the lateral roots of Aconitum carmichaelii Debeaux, with a long history of medicinal use including hypoglycemic, anti-inflammatory, and immunity-enhancing. However, the toxicity of Fuzi limits its widespread use. Different processing methods have been used to minimize toxicity and improve the medicinal properties of Fuzi. Three processed Fuzi products were prepared according to Chinese Pharmacopoeia and their chemical compositions were qualitatively and quantitatively analysed using UPLC-MS. The toxicity, antioxidant properties and bioactivity changes were assessed in Caenorhabditis elegans. A total of 99 compounds were preliminarily identified, and a subsequent multivariate analysis showed significant differences among the different processed products in terms of chemical compositions. The processing led to a significant loss of alkaloids, decrease in the contents of total polyphenols and flavonoids, and a decrease in antioxidant capacity while increasing the total polysaccharide and uronic acid contents in Yan Fuzi and Hei Shunpian as well as the content of monoester diterpenoid alkaloids in Hei Shunpian and Bai Fupian. Furthermore, the processed products prevented cold stress in C. elegans. In conclusion, processing altered the composition and reduced the toxicity of Fuzi and led to differences in the pharmacological activities of different processed Fuzi products. These results provide a theoretical basis for the in-depth pharmacological study and application of processed products of Fuzi.

Recent Advances in the Structure, Extraction, and Biological Activity of Sargassum fusiforme Polysaccharides

Sargassum fusiforme polysaccharides (SFPs) are acidic polysaccharides that possess significant medicinal and commercial potential. This review aims to summarize recent advances in the structure, extraction methods, and diverse biological activities of SFPs, including their antioxidant, antitumor, immunomodulatory, antiviral, intestinal flora-regulating, and anti-diabetic properties. The key findings reveal the complex composition of polysaccharides, highlighting alginic acid, fucoidan, and laminaran as the primary constituents, and detailing their structural features. At the same time, the characteristics as well as the advantages and disadvantages of hot water extraction, acid extraction, alkali extraction, ultrasonic extraction, microwave extraction, and enzyme extraction were systematically compared. Finally, this review concludes by emphasizing the necessity for further research to elucidate the structure-function relationships of SFPs, optimize their extraction techniques, and provide a theoretical foundation for subsequent studies.

Effects of hydrodynamic cavitation combined with snail enzyme treatment on the structure and functional properties of water-soluble dietary fiber in rice husks

In this study, we adopted the synergistic modification technology of hydrodynamic cavitation and snail enzyme, to improve the yield and activity of soluble dietary fibers (SDFs) of rice husk. The physicochemical properties, structural changes, and inhibition of α-glucosidase and α-amylase of SDFs were examined in vitro. This synergistic treatment significantly increased the yield of SDFs to 18.64 % ± 0.16 %, significantly reduced the particle size to 122.33 ± 0.26 nm, and significantly increased the specific surface area to 1.718 ± 0.002 m2/g. The absolute value of the zeta potential significantly increased to -36.39 ± 0.12 mV, indicating an excellent solution stability and gel-forming ability. At the same time, the water-holding, oil-holding, and swelling capacities were significantly enhanced, reaching 8.52 ± 0.09 g/g, 4.85 ± 0.29 g/g, and 7.29 ± 0.25 mL/g, respectively. Structural analysis showed that the synergistic treatment destroyed the fiber structure, produced a large number of small molecule fragments, and significantly changed the monosaccharide components and functional group distribution. Functional evaluation showed that the inhibitory effect of CE-SDF on α-glucosidase and α-amylase was significantly enhanced, and enzymatic reaction kinetic analysis revealed that both enzymes were competitive inhibitors, with IC50 values of 2.893 and 1.727 mg/mL, respectively. In summary, the synergistic modification of hydrodynamic cavitation and snail enzyme greatly optimized the structural and functional properties of rice husk SDFs, providing a theoretical basis for its application in the field of hypoglycemic drugs and functional foods.

Inhibition of Norovirus GII.4 binding to HBGAs by Sargassum fusiforme polysaccharide

Norovirus (NoV) is the main pathogen that causes acute gastroenteritis and brings a heavy socio-economic burden worldwide. In this study, five polysaccharide fractions, labeled pSFP-1-5, were isolated and purified from Sargassum fusiforme (S. fusiforme). In vitro experiments demonstrated that pSFP-5 significantly prevented the binding of type A, B and H histo-blood group antigens (HBGAs) to NoV GII.4 virus-like particles (NoV GII.4 VLPs). In addition, in vivo experiments revealed that pSFP-5 was effective in reducing the accumulation of NoV in oysters, indicating that pSFP-5 could reduce the risk of NoV infection from oyster consumption. The results of transmission electron microscopy showed that the appearance of NoV GII.4 VLPs changed after pSFP-5 treatment, indicating that pSFP-5 may achieve antiviral ability by altering the morphological structure of the viral particles so that they could not bind to HBGAs. The results of the present study indicate that pSFP-5 may be an effective anti-NoV substance and can be used as a potential anti-NoV drug component.

A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods

Fermented plant-based foods that catering to consumers' diverse dietary preferences play an important role in promoting human health. Recent exploration of their nutritional value has sparked increasing interest in the structural and bioactive changes of polysaccharides during fermentation, the essential components of plant-based foods which have been extensively studied for their structures and functional properties. Based on the latest key findings, this review summarized the dominant fermented plant-based foods in the market, the involved microbes and plant polysaccharides, and the corresponding modification in polysaccharides structure. Further microbial utilization of these polysaccharides, influencing factors, and the potential contributions of altered structure to the functions of polysaccharides were collectively illustrated. Moreover, future research trend was proposed, focusing on the directional modification of polysaccharides and exploration of the mechanisms underlying structural changes and enhanced biological activity during fermentation.

Probiotic-fermented edible herbs as functional foods: A review of current status, challenges, and strategies

Recently, consumers have become increasingly interested in natural, health-promoting, and chronic disease-preventing medicine and food homology (MFH). There has been accumulating evidence that many herbal medicines, including MFH, are biologically active due to their biotransformation through the intestinal microbiota. The emphasis of scientific investigation has moved from the functionally active role of MFH to the more subtle role of biotransformation of the active ingredients in probiotic-fermented MFH and their health benefits. This review provides an overview of the current status of research on probiotic-fermented MFH. Probiotics degrade toxins and anti-nutritional factors in MFH, improve the flavor of MFH, and increase its bioactive components through their transformative effects. Moreover, MFH can provide a material base for the growth of probiotics and promote the production of their metabolites. In addition, the health benefits of probiotic-fermented MFH in recent years, including antimicrobial, antioxidant, anti-inflammatory, anti-neurodegenerative, skin-protective, and gut microbiome-modulating effects, are summarized, and the health risks associated with them are also described. Finally, the future development of probiotic-fermented MFH is prospected in combination with modern development technologies, such as high-throughput screening technology, synthetic biology technology, and database construction technology. Overall, probiotic-fermented MFH has the potential to be used in functional food for preventing and improving people's health. In the future, personalized functional foods can be expected based on synthetic biology technology and a database on the functional role of probiotic-fermented MFH.

Recent advances in polysaccharide biomodification by microbial fermentation: production, properties, bioactivities, and mechanisms

Polysaccharides are natural chemical compounds that are extensively employed in the food and pharmaceutical industries. They exhibit a wide range of physical and biological properties. These properties are commonly improved by using chemical and physical methods. However, with the advancement of biotechnology and increased demand for green, clean, and safe products, polysaccharide modification via microbial fermentation has gained importance in improving their physicochemical and biological activities. The physicochemical and structural characteristics, biological activity, and modification mechanisms of microbially fermented polysaccharides were reviewed and summarized in this study. Polysaccharide modifications were categorized and discussed in terms of strains and fermentation techniques. The effects of microbial fermentation on the physicochemical characteristics of polysaccharides were highlighted. The impact of modification of polysaccharides on their antioxidant, immune, hypoglycemic, and other activities, as well as probiotic digestive enhancement, were also discussed. Finally, we investigated a potential enzyme-based process for polysaccharide modification via microbial fermentation. Modification of polysaccharides via microbial fermentation has significant value and application potential.

Skincare potential of a sustainable postbiotic extract produced through sugarcane straw fermentation by Saccharomyces cerevisiae

Postbiotics are defined as a "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host." They can be produced by fermentation, using culture media with glucose (carbon source), and lactic acid bacteria of the genus Lactobacillus, and/or yeast, mainly Saccharomyces cerevisiae as fermentative microorganisms. Postbiotics comprise different metabolites, and have important biological properties (antioxidant, anti-inflammatory, etc.), thus their cosmetic application should be considered. During this work, the postbiotics production was carried out by fermentation with sugarcane straw, as a source of carbon and phenolic compounds, and as a sustainable process to obtain bioactive extracts. For the production of postbiotics, a saccharification process was carried out with cellulase at 55°C for 24 h. Fermentation was performed sequentially after saccharification at 30°C, for 72 h, using S. cerevisiae. The cells-free extract was characterized regarding its composition, antioxidant activity, and skincare potential. Its use was safe at concentrations below ~20 mg mL-1 (extract's dry weight in deionized water) for keratinocytes and ~ 7.5 mg mL-1 for fibroblasts. It showed antioxidant activity, with ABTS IC50 of 1.88 mg mL-1 , and inhibited elastase and tyrosinase activities by 83.4% and 42.4%, respectively, at the maximum concentration tested (20 mg mL-1 ). In addition, it promoted the production of cytokeratin 14, and demonstrated anti-inflammatory activity at a concentration of 10 mg mL-1 . In the skin microbiota of human volunteers, the extract inhibited Cutibacterium acnes and the Malassezia genus. Shortly, postbiotics were successfully produced using sugarcane straw, and showed bioactive properties that potentiate their use in cosmetic/skincare products.

Effect of Yeast Fermentation on the Physicochemical Properties and Bioactivities of Polysaccharides of Dendrobium officinale

Fermentation is an effective method for enhancing the biological activity of polysaccharides, but research on its effect on Dendrobium officinal polysaccharides is rare. In this study, the effects of mono-fermentation (Saccharomyces cerevisiae FBKL2.8022, Sc; Wickerhamomyces anomalous FBKL2.8023, Wa) and co-fermentation (Sc+Wa) on the physicochemical properties and bioactivity of Dendrobium officinal polysaccharides were investigated. Meanwhile, the polysaccharide (DOP) obtained from Dendrobium officinale was used as a control. Four homogeneous polysaccharides were obtained by isolation and purification and named DOSCP, DOWAP, DOSWP, and DOP. The results showed that DOSCP, DOWAP, DOSWP, and DOP consisted of mannose and glucose with ratios of 3.31:1, 5.56:1, 2.40:1, and 3.29:1, respectively. The molecular weights (Mws) of the four polysaccharides were 25.73 kDa, 15.01 kDa, 17.67 kDa, and 1268.21 kDa. The antioxidant activity of DOSCP, DOWAP, and DOSWP was better than that of DOP. Additionally, all four polysaccharides were able to reduce the inflammatory response of LPS-induced RAW 264.7 macrophages in the mice without a significant difference. Yeast fermentation significantly reduced the molecular weight and improved the antioxidant activity of Dendrobium officinale polysaccharides, indicating a potential way to improve its antioxidant activity.

Extraction optimization, purification, and biological properties of polysaccharide from Chinese yam peel

In this study, the Chinese yam peel polysaccharide (CYPP) was obtained under the extraction conditions optimized by the Response Surface Methodology (RSM). Further biological properties of CYPP-1 purified from CYPP were also determined. The results indicated that the optimum extraction conditions were an extraction temperature of 90.5°C, a liquid-solid ratio of 28.0 ml/g, and an extraction time of 2.94 h, along with a yield of 8.81 ± 1.48%. CYPP-1 was identified as a kind of heteropolysaccharide mostly composed of glucose and galactose (59.4:1.0). The molecular weights were two main parts of 50.5 kDa (54.77%) and 4.4 kDa (21.02%), and the triple-helix conformation was not formed in CYPP-1. Besides, CYPP-1 showed good biological properties including in vitro antioxidant activity and immunomodulatory function on RAW264.7 cells, as well as favorable hypoglycemic effect. Overall, the high-value utilization of CYPP-1 reveals a broad application prospect in the industrial production of functional foods and pharmaceuticals. PRACTICAL APPLICATIONS: Yam peel, which is discarded in large quantities during postharvest processing, results in the production of tremendous by-products and is a great waste of resources. In this study, the yield of water-soluble polysaccharide from yam peel reached 8.81 ± 1.48%. Besides, the purified CYPP-1 exhibited excellent antioxidant activity, favorable immunomodulatory function, and hypoglycemic effect. The high productivity and bioactive effects are both great merits for Chinese yam peel polysaccharide as a promising candidate for foods and medicines industrial production.

Improved Antioxidative, Anti-Inflammatory, and Antimelanogenic Effects of Fermented Hydroponic Ginseng with Bacillus Strains

Compared with traditionally cultured ginseng, hydroponic ginseng (HG) contains more remarkable bioactive compounds, which are known to exert diverse functional effects. This study aimed to enhance the multifunctional effects, including the antioxidative, anti-inflammatory, and antimelanogenic effects, exhibited by fermented HG with Bacillus strains, such as Bacillus subtilis KU43, Bacillus subtilis KU201, Bacillus polyfermenticus SCD, and Bacillus polyfermenticus KU3, at 37 °C for 48 h. After fermentation by B. subtilis KU201, the antioxidant activity, determined using ABTS and FRAP assays, increased from 25.30% to 51.34% and from 132.10% to 236.27%, respectively, accompanied by the enhancement of the phenolic compounds and flavonoids. The inflammation induced in RAW 264.7 cells by lipopolysaccharide (LPS) was ameliorated with fermented HG, which regulated the nitric oxide (NO), prostaglandin E₂ (PGE₂), and proinflammatory markers (tumor necrosis factor (TNF)-α, and interleukin (IL)-1β and IL-6). The treatment with fermented HG inhibited the melanin accumulation in B16F10 cells induced by α-melanocyte-stimulating hormone (α-MSH) by controlling the concentrations of melanin synthesis and tyrosinase activity. These results indicate that the HG exhibited stronger antioxidative, anti-inflammatory, and antimelanogenic effects after fermentation. Consequently, HG fermented by Bacillus strains can potentially be used as an ingredient in cosmetological and pharmaceutical applications.

Metabolites of gut microbiota fermenting Poria cocos polysaccharide alleviates chronic nonbacterial prostatitis in rats

Chronic nonbacterial prostatitis (CNP) is a common urology disease. Our previous research found Poria cocos polysaccharides (PPs) alleviated CNP and suggested the effect was related to gut bacteria. We investigated the crucial bacteria and their metabolites responsible for the anti-CNP effect to discover possible mechanisms. The results showed that after the fermentation of PPs by human fecal microbiota, Parabacteroides, Fusicatenibacter, and Parasutterella were significantly enriched. Haloperidol glucuronide and 7-ketodeoxycholic acid generated by these bacteria could be responsible for the increased expression of Alox15 and Pla2g2f and the reduced expression of Cyp1a1 and Hsd17b7 in colon epithelium. The ratio of dihydrotestosterone to estradiol in serum was regulated, and CNP was alleviated. Our results suggested that Parabacteroides, Fusicatenibacter, and Parasutterella could be the essential bacteria in CNP alleviation and their metabolites of PPs 7-ketodeoxycholic acid and haloperidol glucuronide could be the signal molecules of the "gut-prostate axis".