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- Publisher
- de Gruyter
- Copyright
- © 2022 Walter de Gruyter GmbH, Berlin/Boston
- ISSN
- 1556-3758
- eISSN
- 1556-3758
- DOI
- 10.1515/ijfe-2021-0265
- Publisher site
- See Article on Publisher Site
Abstract
AbstractMorinda officinalis (M. officinalis) polysaccharides are valuable ingredients with various bioactive functions. This work aimed to investigate whether fermentation could enhance the bioactivities of M. officinalis polysaccharides. A strain of Bacillus sp. DU-106 was introduced to ferment M. officinalis. Two polysaccharides (namely NMP-1 and FMP-1) were isolated from raw M. officinalis and fermented M. officinalis, respectively. The structure, immunoregulatory, and antioxidant activities of NMP-1 and FMP-1 were investigated. Bacillus sp. DU-106 fermentation changed the monosaccharide composition and conformation of M. officinalis polysaccharides. After fermentation, FMP-1 dramatically stimulated IL-1β secretion in RAW 264.7 macrophages. In vitro, Bacillus sp. DU-106 fermentation of M. officinalis enhanced the DPPH radical, hydroxyl radical, and superoxide anion scavenging activities. In vivo, FMP-1 extended the lifespan and ameliorated oxidative injury of Caenorhabditis elegans. Collectively, Bacillus sp. DU-106 fermentation significantly enhanced the immunoregulatory and antioxidant activities of M. officinalis polysaccharides.
Journal
International Journal of Food Engineering – de Gruyter
Published: Apr 22, 2022
Keywords: antioxidant; fermentation; immunoregulatory activity; Morinda officinalis; polysaccharides