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

ABSTRACT: 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 ra

SUBMITTER: Chen H 

PROVIDER: S-EPMC9818654 | biostudies-literature | 2022 Dec

REPOSITORIES: biostudies-literature