Physicochemical properties, structure, growth-promoting and antioxidant activities of Glycyrrhiza leaf polysaccharides modified by fermentation
Abstract This study aimed to investigate the effects of fermentation on the physicochemical properties and in vitro antioxidant activities of Glycyrrhiza leaf, compare the structures of unfermented (GLP) and fermented (FGLP) polysaccharides, and assess their growth-promoting and antioxidant activiti...
Saved in:
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
SpringerOpen
2025-01-01
|
| Series: | Chemical and Biological Technologies in Agriculture |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s40538-024-00722-6 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832594887072022528 |
|---|---|
| author | Juan Du Yuan Wang Xia Li Zhalaga Na Liu Wenwen Wang Jingwei Qi Xiaoli Fan Xiaoping An |
| author_facet | Juan Du Yuan Wang Xia Li Zhalaga Na Liu Wenwen Wang Jingwei Qi Xiaoli Fan Xiaoping An |
| author_sort | Juan Du |
| collection | DOAJ |
| description | Abstract This study aimed to investigate the effects of fermentation on the physicochemical properties and in vitro antioxidant activities of Glycyrrhiza leaf, compare the structures of unfermented (GLP) and fermented (FGLP) polysaccharides, and assess their growth-promoting and antioxidant activities using zebrafish embryos. The results showed that the polysaccharide content, extract yield, and reduced sugar content of Glycyrrhiza leaf increased significantly after 36 h of fermentation. In parallel, in vitro antioxidant activities assays demonstrated that Glycyrrhiza leaf fermented for 36 h exhibited strong DPPH, hydroxyl radical scavenging, and reducing power. Scanning electron microscope and infrared spectroscopy analyses revealed differences in the surface morphology of unfermented and fermented Glycyrrhiza leaf, with both polysaccharides being acidic and containing pyranose rings and α-glycosidic bonds. The molecular weight of FGLP was lower than that of GLP, and the molar ratios of guluronic acid, amino glucose, glucuronic acid, glucose, xylose, and arabinose were increased. In the zebrafish model, Glycyrrhiza leaf polysaccharides promoted the growth and development of zebrafish embryos, with the most pronounced effect at a concentration of 20 µg/mL after fermentation. FGLP exhibited superior protective effects against lipid peroxidation and cell death induced by 2,2′-azobis (2-methylpropionamidine) dihydrochloride. The findings demonstrated that fermentation could enhance the utilization of Glycyrrhiza leaf polysaccharides and their antioxidant capacity. These findings opened avenues for further research into the bioavailability of FGLP in vivo and offered valuable insights into its potential as a natural and innovative antioxidant. Highlights Variations on physicochemical parameters and antioxidant activity were tracked during fermentation. Fermentation should last for 36 h based on the dynamic changes. The molecular weight of polysaccharides decreased after fermentation. FGLP has growth-promoting and developmental effects on zebrafish. FGLP exhibited superior protective effects against lipid peroxidation and cell death induced by AAPH. Graphical Abstract |
| format | Article |
| id | doaj-art-222f93be1feb4aefba6eeb88b57ddaf6 |
| institution | Kabale University |
| issn | 2196-5641 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | SpringerOpen |
| record_format | Article |
| series | Chemical and Biological Technologies in Agriculture |
| spelling | doaj-art-222f93be1feb4aefba6eeb88b57ddaf62025-01-19T12:13:03ZengSpringerOpenChemical and Biological Technologies in Agriculture2196-56412025-01-0112111510.1186/s40538-024-00722-6Physicochemical properties, structure, growth-promoting and antioxidant activities of Glycyrrhiza leaf polysaccharides modified by fermentationJuan Du0Yuan Wang1Xia Li2Zhalaga3Na Liu4Wenwen Wang5Jingwei Qi6Xiaoli Fan7Xiaoping An8College of Animal Science, Inner Mongolia Agricultural UniversityCollege of Animal Science, Inner Mongolia Agricultural UniversityCollege of Animal Science, Inner Mongolia Agricultural UniversityCollege of Animal Science, Inner Mongolia Agricultural UniversityCollege of Animal Science, Inner Mongolia Agricultural UniversityCollege of Animal Science, Inner Mongolia Agricultural UniversityCollege of Animal Science, Inner Mongolia Agricultural UniversityInner Mongolia Autonomous Region Environmental Monitoring Station Hohhot Sub-StationCollege of Animal Science, Inner Mongolia Agricultural UniversityAbstract This study aimed to investigate the effects of fermentation on the physicochemical properties and in vitro antioxidant activities of Glycyrrhiza leaf, compare the structures of unfermented (GLP) and fermented (FGLP) polysaccharides, and assess their growth-promoting and antioxidant activities using zebrafish embryos. The results showed that the polysaccharide content, extract yield, and reduced sugar content of Glycyrrhiza leaf increased significantly after 36 h of fermentation. In parallel, in vitro antioxidant activities assays demonstrated that Glycyrrhiza leaf fermented for 36 h exhibited strong DPPH, hydroxyl radical scavenging, and reducing power. Scanning electron microscope and infrared spectroscopy analyses revealed differences in the surface morphology of unfermented and fermented Glycyrrhiza leaf, with both polysaccharides being acidic and containing pyranose rings and α-glycosidic bonds. The molecular weight of FGLP was lower than that of GLP, and the molar ratios of guluronic acid, amino glucose, glucuronic acid, glucose, xylose, and arabinose were increased. In the zebrafish model, Glycyrrhiza leaf polysaccharides promoted the growth and development of zebrafish embryos, with the most pronounced effect at a concentration of 20 µg/mL after fermentation. FGLP exhibited superior protective effects against lipid peroxidation and cell death induced by 2,2′-azobis (2-methylpropionamidine) dihydrochloride. The findings demonstrated that fermentation could enhance the utilization of Glycyrrhiza leaf polysaccharides and their antioxidant capacity. These findings opened avenues for further research into the bioavailability of FGLP in vivo and offered valuable insights into its potential as a natural and innovative antioxidant. Highlights Variations on physicochemical parameters and antioxidant activity were tracked during fermentation. Fermentation should last for 36 h based on the dynamic changes. The molecular weight of polysaccharides decreased after fermentation. FGLP has growth-promoting and developmental effects on zebrafish. FGLP exhibited superior protective effects against lipid peroxidation and cell death induced by AAPH. Graphical Abstracthttps://doi.org/10.1186/s40538-024-00722-6Glycyrrhiza leafFermentationPolysaccharideStructuralAntioxidant activity |
| spellingShingle | Juan Du Yuan Wang Xia Li Zhalaga Na Liu Wenwen Wang Jingwei Qi Xiaoli Fan Xiaoping An Physicochemical properties, structure, growth-promoting and antioxidant activities of Glycyrrhiza leaf polysaccharides modified by fermentation Chemical and Biological Technologies in Agriculture Glycyrrhiza leaf Fermentation Polysaccharide Structural Antioxidant activity |
| title | Physicochemical properties, structure, growth-promoting and antioxidant activities of Glycyrrhiza leaf polysaccharides modified by fermentation |
| title_full | Physicochemical properties, structure, growth-promoting and antioxidant activities of Glycyrrhiza leaf polysaccharides modified by fermentation |
| title_fullStr | Physicochemical properties, structure, growth-promoting and antioxidant activities of Glycyrrhiza leaf polysaccharides modified by fermentation |
| title_full_unstemmed | Physicochemical properties, structure, growth-promoting and antioxidant activities of Glycyrrhiza leaf polysaccharides modified by fermentation |
| title_short | Physicochemical properties, structure, growth-promoting and antioxidant activities of Glycyrrhiza leaf polysaccharides modified by fermentation |
| title_sort | physicochemical properties structure growth promoting and antioxidant activities of glycyrrhiza leaf polysaccharides modified by fermentation |
| topic | Glycyrrhiza leaf Fermentation Polysaccharide Structural Antioxidant activity |
| url | https://doi.org/10.1186/s40538-024-00722-6 |
| work_keys_str_mv | AT juandu physicochemicalpropertiesstructuregrowthpromotingandantioxidantactivitiesofglycyrrhizaleafpolysaccharidesmodifiedbyfermentation AT yuanwang physicochemicalpropertiesstructuregrowthpromotingandantioxidantactivitiesofglycyrrhizaleafpolysaccharidesmodifiedbyfermentation AT xiali physicochemicalpropertiesstructuregrowthpromotingandantioxidantactivitiesofglycyrrhizaleafpolysaccharidesmodifiedbyfermentation AT zhalaga physicochemicalpropertiesstructuregrowthpromotingandantioxidantactivitiesofglycyrrhizaleafpolysaccharidesmodifiedbyfermentation AT naliu physicochemicalpropertiesstructuregrowthpromotingandantioxidantactivitiesofglycyrrhizaleafpolysaccharidesmodifiedbyfermentation AT wenwenwang physicochemicalpropertiesstructuregrowthpromotingandantioxidantactivitiesofglycyrrhizaleafpolysaccharidesmodifiedbyfermentation AT jingweiqi physicochemicalpropertiesstructuregrowthpromotingandantioxidantactivitiesofglycyrrhizaleafpolysaccharidesmodifiedbyfermentation AT xiaolifan physicochemicalpropertiesstructuregrowthpromotingandantioxidantactivitiesofglycyrrhizaleafpolysaccharidesmodifiedbyfermentation AT xiaopingan physicochemicalpropertiesstructuregrowthpromotingandantioxidantactivitiesofglycyrrhizaleafpolysaccharidesmodifiedbyfermentation |