1. Optimization of the biotransformation process pumpkin polysaccharide by using Lactobacillus plantarum
- Author
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LI Xiao-jie, GUO Yi, MA Qian, WANG Pu, and XIAO Ping
- Subjects
pumpkin polysaccharide ,lactobacillus plantarum ,antioxidant ,biotransformation ,Food processing and manufacture ,TP368-456 - Abstract
Objective: This study aimed to improve the technological conditions of antioxidant activity of pumpkin polysaccharide. Methods: The effects of temperature, pumpkin powder/distilled water ratio of solid to liquid, inoculation amount and shaking speed on the extraction rate of bio-transformed pumpkin polysaccharide were investigated, and the scavenging ability of pumpkin polysaccharide on DPPH free radical was studied. Results: The optimal conditions were inoculation amount 1% and solid-liquid ratio 1∶30 (g/mL), with shaking speed of 100 r/min at 37 ℃. Under the control of these conditions, the scavenging rate of DPPH free radical was (54.61±1.58)%. The in vitro antioxidant activity of the bio-transformed pumpkin polysaccharide was significantly higher than that of the non-transformed one. Conclusion: Lactobacillus plantarum nbkBC299 could improve the antioxidant activity of pumpkin polysaccharide.
- Published
- 2022
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