Juan Du, Yuan Wang, Xia Li, Zhalaga, Na Liu, Wenwen Wang, Jingwei Qi, Xiaoli Fan, Xiaoping An
{"title":"发酵修饰甘草叶多糖的理化性质、结构、促生长及抗氧化活性","authors":"Juan Du, Yuan Wang, Xia Li, Zhalaga, Na Liu, Wenwen Wang, Jingwei Qi, Xiaoli Fan, Xiaoping An","doi":"10.1186/s40538-024-00722-6","DOIUrl":null,"url":null,"abstract":"<div><p>This study aimed to investigate the effects of fermentation on the physicochemical properties and in vitro antioxidant activities of <i>Glycyrrhiza</i> leaf, compare the structures of unfermented (GLP) and fermented (FGLP) polysaccharides, and assess their growth-promoting and antioxidant activities using zebrafish embryos. The results showed that the polysaccharide content, extract yield, and reduced sugar content of <i>Glycyrrhiza</i> leaf increased significantly after 36 h of fermentation. In parallel, in vitro antioxidant activities assays demonstrated that <i>Glycyrrhiza</i> leaf fermented for 36 h exhibited strong DPPH, hydroxyl radical scavenging, and reducing power. Scanning electron microscope and infrared spectroscopy analyses revealed differences in the surface morphology of unfermented and fermented <i>Glycyrrhiza</i> leaf, with both polysaccharides being acidic and containing pyranose rings and α-glycosidic bonds. The molecular weight of FGLP was lower than that of GLP, and the molar ratios of guluronic acid, amino glucose, glucuronic acid, glucose, xylose, and arabinose were increased. In the zebrafish model, <i>Glycyrrhiza</i> leaf polysaccharides promoted the growth and development of zebrafish embryos, with the most pronounced effect at a concentration of 20 µg/mL after fermentation. FGLP exhibited superior protective effects against lipid peroxidation and cell death induced by 2,2′-azobis (2-methylpropionamidine) dihydrochloride. The findings demonstrated that fermentation could enhance the utilization of <i>Glycyrrhiza</i> leaf polysaccharides and their antioxidant capacity. These findings opened avenues for further research into the bioavailability of FGLP in vivo and offered valuable insights into its potential as a natural and innovative antioxidant.</p><p><b>Highlights</b></p><ul>\n <li>\n <p>Variations on physicochemical parameters and antioxidant activity were tracked during fermentation.</p>\n </li>\n <li>\n <p>Fermentation should last for 36 h based on the dynamic changes.</p>\n </li>\n <li>\n <p>The molecular weight of polysaccharides decreased after fermentation.</p>\n </li>\n <li>\n <p>FGLP has growth-promoting and developmental effects on zebrafish.</p>\n </li>\n <li>\n <p>FGLP exhibited superior protective effects against lipid peroxidation and cell death induced by AAPH.</p>\n </li>\n </ul><h3>Graphical Abstract</h3>\n<div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":512,"journal":{"name":"Chemical and Biological Technologies in Agriculture","volume":"12 1","pages":""},"PeriodicalIF":5.2000,"publicationDate":"2025-01-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://chembioagro.springeropen.com/counter/pdf/10.1186/s40538-024-00722-6","citationCount":"0","resultStr":"{\"title\":\"Physicochemical properties, structure, growth-promoting and antioxidant activities of Glycyrrhiza leaf polysaccharides modified by fermentation\",\"authors\":\"Juan Du, Yuan Wang, Xia Li, Zhalaga, Na Liu, Wenwen Wang, Jingwei Qi, Xiaoli Fan, Xiaoping An\",\"doi\":\"10.1186/s40538-024-00722-6\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>This study aimed to investigate the effects of fermentation on the physicochemical properties and in vitro antioxidant activities of <i>Glycyrrhiza</i> leaf, compare the structures of unfermented (GLP) and fermented (FGLP) polysaccharides, and assess their growth-promoting and antioxidant activities using zebrafish embryos. The results showed that the polysaccharide content, extract yield, and reduced sugar content of <i>Glycyrrhiza</i> leaf increased significantly after 36 h of fermentation. In parallel, in vitro antioxidant activities assays demonstrated that <i>Glycyrrhiza</i> leaf fermented for 36 h exhibited strong DPPH, hydroxyl radical scavenging, and reducing power. Scanning electron microscope and infrared spectroscopy analyses revealed differences in the surface morphology of unfermented and fermented <i>Glycyrrhiza</i> leaf, with both polysaccharides being acidic and containing pyranose rings and α-glycosidic bonds. The molecular weight of FGLP was lower than that of GLP, and the molar ratios of guluronic acid, amino glucose, glucuronic acid, glucose, xylose, and arabinose were increased. In the zebrafish model, <i>Glycyrrhiza</i> leaf polysaccharides promoted the growth and development of zebrafish embryos, with the most pronounced effect at a concentration of 20 µg/mL after fermentation. FGLP exhibited superior protective effects against lipid peroxidation and cell death induced by 2,2′-azobis (2-methylpropionamidine) dihydrochloride. The findings demonstrated that fermentation could enhance the utilization of <i>Glycyrrhiza</i> leaf polysaccharides and their antioxidant capacity. 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Physicochemical properties, structure, growth-promoting and antioxidant activities of Glycyrrhiza leaf polysaccharides modified by fermentation
This study aimed to investigate the effects of fermentation on the physicochemical properties and in vitro antioxidant activities of Glycyrrhiza leaf, compare the structures of unfermented (GLP) and fermented (FGLP) polysaccharides, and assess their growth-promoting and antioxidant activities using zebrafish embryos. The results showed that the polysaccharide content, extract yield, and reduced sugar content of Glycyrrhiza leaf increased significantly after 36 h of fermentation. In parallel, in vitro antioxidant activities assays demonstrated that Glycyrrhiza leaf fermented for 36 h exhibited strong DPPH, hydroxyl radical scavenging, and reducing power. Scanning electron microscope and infrared spectroscopy analyses revealed differences in the surface morphology of unfermented and fermented Glycyrrhiza leaf, with both polysaccharides being acidic and containing pyranose rings and α-glycosidic bonds. The molecular weight of FGLP was lower than that of GLP, and the molar ratios of guluronic acid, amino glucose, glucuronic acid, glucose, xylose, and arabinose were increased. In the zebrafish model, Glycyrrhiza leaf polysaccharides promoted the growth and development of zebrafish embryos, with the most pronounced effect at a concentration of 20 µg/mL after fermentation. FGLP exhibited superior protective effects against lipid peroxidation and cell death induced by 2,2′-azobis (2-methylpropionamidine) dihydrochloride. The findings demonstrated that fermentation could enhance the utilization of Glycyrrhiza leaf polysaccharides and their antioxidant capacity. These findings opened avenues for further research into the bioavailability of FGLP in vivo and offered valuable insights into its potential as a natural and innovative antioxidant.
Highlights
Variations on physicochemical parameters and antioxidant activity were tracked during fermentation.
Fermentation should last for 36 h based on the dynamic changes.
The molecular weight of polysaccharides decreased after fermentation.
FGLP has growth-promoting and developmental effects on zebrafish.
FGLP exhibited superior protective effects against lipid peroxidation and cell death induced by AAPH.
期刊介绍：
Chemical and Biological Technologies in Agriculture is an international, interdisciplinary, peer-reviewed forum for the advancement and application to all fields of agriculture of modern chemical, biochemical and molecular technologies. The scope of this journal includes chemical and biochemical processes aimed to increase sustainable agricultural and food production, the evaluation of quality and origin of raw primary products and their transformation into foods and chemicals, as well as environmental monitoring and remediation. Of special interest are the effects of chemical and biochemical technologies, also at the nano and supramolecular scale, on the relationships between soil, plants, microorganisms and their environment, with the help of modern bioinformatics. Another special focus is the use of modern bioorganic and biological chemistry to develop new technologies for plant nutrition and bio-stimulation, advancement of biorefineries from biomasses, safe and traceable food products, carbon storage in soil and plants and restoration of contaminated soils to agriculture.
This journal presents the first opportunity to bring together researchers from a wide number of disciplines within the agricultural chemical and biological sciences, from both industry and academia. The principle aim of Chemical and Biological Technologies in Agriculture is to allow the exchange of the most advanced chemical and biochemical knowledge to develop technologies which address one of the most pressing challenges of our times - sustaining a growing world population.
Chemical and Biological Technologies in Agriculture publishes original research articles, short letters and invited reviews. Articles from scientists in industry, academia as well as private research institutes, non-governmental and environmental organizations are encouraged.
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