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Research Article | Open Access

Structure and immunomodulatory activity of Lentinus edodes polysaccharides modified by probiotic fermentation

Jingjing Lianga,1, Meina Zhanga,1, Xiaohan Lia,, Yuan Yueb, Xiaowei Wanga, Mengzhen Hana, Tianli Yuea, Zhouli Wanga, Zhenpeng Gaoa( )
College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
Xi’an GaoXin No.1 High School, Xi'an 710065, China

1 These two authors contributed equally to this work.

Peer review under responsibility of Tsinghua University Press.

Show Author Information

Abstract

Plant-based fermentations provide an untapped source for novel biotechnological applications. In this study, a probiotic named Lactobacillus fermentum 21828 was introduced to ferment Lentinus edodes. Polysaccharides were extracted from fermented and non-fermented L. edodes and purified via DEAE-52 and Sephadex G-100. The components designated F-LEP-2a and NF-LEP-2a were analyzed by FT-IR, HPGPC, HPAEC, SEM, GC-MS and NMR. The results revealed that probiotic fermentation increased the molecular weight from 1.16 × 104 Da to 1.87 × 104 Da and altered the proportions of glucose, galactose and mannose, in which glucose increased from 45.94% to 48.16%. Methylation analysis and NMR spectra indicated that F-LEP-2a and NF-LEP-2a had similar linkage patterns. Furthermore, their immunomodulatory activities were evaluated with immunosuppressive mice. NF-LEP and F-LEP improved immune organ indices, immunoglobulin (IgG and IgM) and cytokines concentrations;restored the antioxidation capacity of liver;and maintained the balance of gut microbiota. F-LEP displayed better moderating effects on the spleen index, immunoglobulin, cytokines and the diversity of gut microbiota than NF-LEP (200, 400 mg/kg). Our study provides an efficient and environment-friendly way for the structural modification of polysaccharides, which helps to enhance their biological activity and promote their wide application in food, medicine and other fields.

Keywords

Nuclear magnetic resonanceLentinus edodes polysaccharideLactobacillus fermentum fermentationStructural analysisImmunoregulatory activity

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Food Science and Human Wellness
Volume 13 Issue 1,
January 2024
Pages 421-433
DOI: 10.26599/FSHW.2022.9250036
Cite this article:
Liang J, Zhang M, Li X, et al. Structure and immunomodulatory activity of Lentinus edodes polysaccharides modified by probiotic fermentation. Food Science and Human Wellness, 2024, 13(1): 421-433. https://doi.org/10.26599/FSHW.2022.9250036

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Received: 27 April 2022
Revised: 17 June 2022
Accepted: 11 July 2022
Published: 01 June 2023
© 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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