Isolation, Identification and Biological Activity of Fermented Chinese Yam Polysaccharides by Saccharomyces boulardii

Objective: To improve the polysaccharide content and biological activities of the fermented Chinese yam polysaccharides (FCYP) by fermentation with Saccharomyces boulardii. Methods: The contents of polysaccharides, total protein and polyphenols of FCYP and unfermented Chinese yam polysaccharides (UCYP) were determined by phenol-sulfuric acid method, coomassie bright blue method and folin-ciocalteu method, respectively. The monosaccharide composition and physicochemical properties of FCYP and UCYP were determined by ultraviolet spectrum analysis, high performance liquid chromatography and Fourier transform infrared spectroscopy. Then the antioxidant activity and immunomodulatory activity were compared and analyzed. Results: Compared with UCYP (383.03±12.57 mg/g), the polysaccharide content in FCYP was significantly increased (480.71±5.93 mg/g, P