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Structure Characterization of Polysaccharide from Chinese Yam (Dioscorea opposite Thunb.) and Its Growth-Promoting Effects on Streptococcus thermophilus
- Source :
- Foods, Foods, Vol 10, Iss 2698, p 2698 (2021), Volume 10, Issue 11
- Publication Year :
- 2021
- Publisher :
- MDPI, 2021.
-
Abstract
- To clarify the mechanisms underlying the growth-promoting effects of yam polysaccharide on Streptococcus thermophilus (S. thermophilus), the yam polysaccharide was extracted using a deep eutectic solvents (DESs) method and separated into four fractions by DEAE-cellulose 52. These fractions were used as the alternative carbon source to substitute lactose to compare their growth-promoting effects on S. thermophilus. Furthermore, their molecular weight, monosaccharide and functional groups’ composition, microscopic forms and other basic structure characterizations were analyzed. The results showed that all the fractions could significantly promote S. thermophilus growth, and fractions exhibited significantly different growth-promoting effects, whose viable count increased by 6.14, 6.03, 11.48 and 11.29%, respectively, relative to those in the M17 broth medium. Structure-activity relationship analysis revealed that the high growth-promoting activity of yam polysaccharide might be more dependent on the higher molecular weight, the higher galacturonic acid content and its complex spatial configuration, and the existence of β-glycosides would make the yam polysaccharide have a better growth-promoting effect on S. thermophilus.
- Subjects :
- Streptococcus thermophilus
structure characterization
growth-promoting effects
Health (social science)
Plant Science
TP1-1185
Polysaccharide
Health Professions (miscellaneous)
Microbiology
Article
chemistry.chemical_compound
S. thermophilus
Monosaccharide
Food science
Lactose
Chinese yam polysaccharide
chemistry.chemical_classification
Growth promoting
biology
Chemistry
Chemical technology
biology.organism_classification
Viable count
Dioscorea
Composition (visual arts)
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 23048158
- Volume :
- 10
- Issue :
- 11
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....97334c02a0596fdff019cec71f965903