Effects of Lactobacillus plantarum Fermentation on the Chemical Structure and Antioxidant Activity of Polysaccharides from Bulbs of Lanzhou Lily

Recently, Lanzhou lily has attracted more attention because of its bioactive components specifically polysaccharides. We studied in vitro the effects of Lactobacillus plantarum fermentation on the physicochemical properties, chemical structure, and antioxidant activity of the Lanzhou lily polysaccharide. The results showed that compared with the unfermented Lanzhou lily polysaccharide (LP-W), the molecular weight (M-w) of the fermented Lanzhou lily polysaccharide (LPF-W) decreased from 4334 to 1684 kDa, the particle size decreased from 300.8 +/- 6.38 to 141.9 +/- 4.96 nm, and the solubility increased from 72.33 +/- 3.58 to 104.27 +/- 2.91 mg/mL. In addition, after fermentation, the monosaccharide composition of LPF-W changed, and the alternation of mannose residues and glucose residues disappeared. The results of the analysis of the antioxidant activity in vitro showed that compared with LP-W, the fermented LPF-W had higher DPPH radical ability, superoxide anion radical scavenging ability, and reducing efficiency, but the hydroxyl radical scavenging ability decreased. These findings provide a reference for the potential application of the lily polysaccharide as a plant-derived antioxidant in functional foods.