Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by <i>Lacticaseibacillus plantarum</i> 70810

Soybean whey is a high-yield but low-utilization agricultural by-product in China. In this study, soybean whey was used as a substrate of fermentation by <i>Lacticaseibacillus plantarum</i> 70810 strains. An exopolysaccharide (LPEPS-1) was isolated from soybean whey fermentation by <i...

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Autores principales:	Juanjuan Tian, Qingyan Mao, Mingsheng Dong, Xiaomeng Wang, Xin Rui, Qiuqin Zhang, Xiaohong Chen, Wei Li
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	<i>Lacticaseibacillus plantarum</i> 70810 fermentation soybean whey polysaccharide structure characterization antioxidant activity Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/07fe76d9fd88403cb4354e67ec12a968
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spelling	oai:doaj.org-article:07fe76d9fd88403cb4354e67ec12a9682021-11-25T17:35:32ZStructural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by <i>Lacticaseibacillus plantarum</i> 7081010.3390/foods101127802304-8158https://doaj.org/article/07fe76d9fd88403cb4354e67ec12a9682021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2780https://doaj.org/toc/2304-8158Soybean whey is a high-yield but low-utilization agricultural by-product in China. In this study, soybean whey was used as a substrate of fermentation by <i>Lacticaseibacillus plantarum</i> 70810 strains. An exopolysaccharide (LPEPS-1) was isolated from soybean whey fermentation by <i>L. plantarum</i> 70810 and purified by ion-exchange chromatography. Its preliminary structural characteristics and antioxidant activity were investigated. Results show that LPEPS-1 was composed of mannose, glucose, and galactose with molar ratios of 1.49:1.67:1.00. The chemical structure of LPEPS-1 consisted of →4)-α-D-Glc<i>p</i>-(1→, →3)-α-D-Gal<i>p</i>-(1→ and →2)-α-D-Man<i>p</i>-(1→. Scanning electron microscopy (SEM) revealed that LPEPS-1 had a relatively rough surface. In addition, LPPES-1 exhibited strong scavenging activity against DPPH and superoxide radicals and chelating ability on ferrous ion. This study demonstrated that soybean whey was a feasible fermentation substrate for the production of polysaccharide from <i>L. plantarum</i> 70810 and that the polysaccharide could be used as a promising ingredient for health-beneficial functional foods.Juanjuan TianQingyan MaoMingsheng DongXiaomeng WangXin RuiQiuqin ZhangXiaohong ChenWei LiMDPI AGarticle<i>Lacticaseibacillus plantarum</i> 70810fermentationsoybean wheypolysaccharidestructure characterizationantioxidant activityChemical technologyTP1-1185ENFoods, Vol 10, Iss 2780, p 2780 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	<i>Lacticaseibacillus plantarum</i> 70810 fermentation soybean whey polysaccharide structure characterization antioxidant activity Chemical technology TP1-1185
spellingShingle	<i>Lacticaseibacillus plantarum</i> 70810 fermentation soybean whey polysaccharide structure characterization antioxidant activity Chemical technology TP1-1185 Juanjuan Tian Qingyan Mao Mingsheng Dong Xiaomeng Wang Xin Rui Qiuqin Zhang Xiaohong Chen Wei Li Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by <i>Lacticaseibacillus plantarum</i> 70810
description	Soybean whey is a high-yield but low-utilization agricultural by-product in China. In this study, soybean whey was used as a substrate of fermentation by <i>Lacticaseibacillus plantarum</i> 70810 strains. An exopolysaccharide (LPEPS-1) was isolated from soybean whey fermentation by <i>L. plantarum</i> 70810 and purified by ion-exchange chromatography. Its preliminary structural characteristics and antioxidant activity were investigated. Results show that LPEPS-1 was composed of mannose, glucose, and galactose with molar ratios of 1.49:1.67:1.00. The chemical structure of LPEPS-1 consisted of →4)-α-D-Glc<i>p</i>-(1→, →3)-α-D-Gal<i>p</i>-(1→ and →2)-α-D-Man<i>p</i>-(1→. Scanning electron microscopy (SEM) revealed that LPEPS-1 had a relatively rough surface. In addition, LPPES-1 exhibited strong scavenging activity against DPPH and superoxide radicals and chelating ability on ferrous ion. This study demonstrated that soybean whey was a feasible fermentation substrate for the production of polysaccharide from <i>L. plantarum</i> 70810 and that the polysaccharide could be used as a promising ingredient for health-beneficial functional foods.
format	article
author	Juanjuan Tian Qingyan Mao Mingsheng Dong Xiaomeng Wang Xin Rui Qiuqin Zhang Xiaohong Chen Wei Li
author_facet	Juanjuan Tian Qingyan Mao Mingsheng Dong Xiaomeng Wang Xin Rui Qiuqin Zhang Xiaohong Chen Wei Li
author_sort	Juanjuan Tian
title	Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by <i>Lacticaseibacillus plantarum</i> 70810
title_short	Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by <i>Lacticaseibacillus plantarum</i> 70810
title_full	Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by <i>Lacticaseibacillus plantarum</i> 70810
title_fullStr	Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by <i>Lacticaseibacillus plantarum</i> 70810
title_full_unstemmed	Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by <i>Lacticaseibacillus plantarum</i> 70810
title_sort	structural characterization and antioxidant activity of exopolysaccharide from soybean whey fermented by <i>lacticaseibacillus plantarum</i> 70810
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/07fe76d9fd88403cb4354e67ec12a968
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Structural Characterization and Antioxidant Activity of Exopolysaccharide from Soybean Whey Fermented by <i>Lacticaseibacillus plantarum</i> 70810

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