Effect of Lactobacillus fermentation on the structural feature, physicochemical property, and bioactivity of plant and fungal polysaccharides: A review
Zichao Wang , Yi Zheng , Xueyan Zhou , Xueqin Wang , Xirui Liu , Qiong Wang , Renyong Zhao , Minjie Gao , Zhitao Li , Yingjie Feng , Yongming Xu , Na Li , Minwei Xu , Qi Sun , Qi Wang , Jinchu Yang , Lemei An
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引用次数: 0
Abstract
Background
Polysaccharides are important nutritional and functional elements, especially those from edible plants and fungi. However, bioactivities of plant and fungal polysaccharides are usually low, and they cannot meet actual needs. Apart from physical, chemical, and enzymatic modifications, microbial fermentation is also a safe, green, promising, and preferred strategy.
Scope and approach
As a probiotic with long application history, Lactobacillus has been widely used to ferment food and modify bioactive ingredients such as plant and fungal polysaccharides. Lactobacillus fermentation can not only modify structural features and physicochemical properties of plant and fungal polysaccharides, but also enhance their bioactivities and applications.
Key findings and conclusions
By summarizing relevant literature in last 5 years, Lactobacillus fermentation is found to remarkably improve bioactivities of plant and fungal polysaccharides, which is more and more favored and valued by scholars. Meanwhile, four strains (Lactobacillus rhamnosus, Lactobacillus plantarum, Lactobacillus fermentum, and Lactobacillus casei) are usually used to modify plant and fungal polysaccharides, and three structural features (molecular weight, monosaccharide, and morphology) are mainly affected. This work can not only provide a green modification method on plant and fungal polysaccharides with Lactobacillus fermentation, but also help to develop fermented functional beverages or food involving Lactobacillus directly.
期刊介绍:
Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry.
Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.