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Molecular structure features and lactic acid fermentation behaviors of water- and alkali-soluble polysaccharides from Dendrobium officinale

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Abstract

One water-soluble polysaccharide (WDOP) and three alkali-soluble polysaccharides (ADOP1, ADOP2 and ADOP3) were successfully obtained from Dendrobium officinale. Molecular structure of the polysaccharides was analyzed, and in vitro lactic acid fermentation of the polysaccharides by lactic acid bacteria (LAB) and bifidobacteria was performed. All the polysaccharides exerted proliferative effect on the LAB and bifidobacteria. ADOP2 was the most effective one, followed by WDOP. This could be attributed to their molecular structure features, such as a high level of total sugar, uronic acid and reducing sugar, an abundance of glucose and mannose, and a low and middle weight-average molecular weight. ADOP2 and WDOP produced more short-chain fatty acids (SCFAs) than ADOP1 and ADOP3 did during lactic acid fermentation. Propionic and acetic acids were the main SCFAs produced. These findings are useful for understanding the structure–activity relationship of D. officinale polysaccharides in lactic acid fermentation, and for developing new functional foods and beverages from D. officinale.

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Acknowledgements

This work was supported by grants from the National Key Research and Development Project of China (No. 2017YFC1600404) and the Jiangsu Provincial Key Research and Development Programs, China (No. BE2016765).

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Authors and Affiliations

  1. College of Food Science and Light Industry Engineering, Nanjing Tech University, Nanjing, 211800, Jiangsu, China

    Li Xing, Yelian Miao, Na Li & Ling Jiang

  2. Faculty of Bioresource Science, Akita Prefectural University, Akita, 010-0195, Japan

    Jie Yu Chen

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  1. Li Xing
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  2. Yelian Miao
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  3. Na Li
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  4. Ling Jiang
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  5. Jie Yu Chen
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Correspondence to Yelian Miao.

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Xing, L., Miao, Y., Li, N. et al. Molecular structure features and lactic acid fermentation behaviors of water- and alkali-soluble polysaccharides from Dendrobium officinale. J Food Sci Technol 58, 532–540 (2021). https://doi.org/10.1007/s13197-020-04564-6

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  • DOI: https://doi.org/10.1007/s13197-020-04564-6

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