Antioxidant properties of water-soluble polysaccharides prepared by co-culture fermentation of straw and shrimp shell

Abstract

Herein, we present a method for producing water-soluble polysaccharides (WSPs) by co-culture fermentation of straw and shrimp shells. The chitin-degrading strain was isolated and genotypically identified as the non-pathogen Photobacterium sp. LYM-1 in this study. Photobacterium sp. LYM-1 and Aureobasidium pullulans 2012 could coexist without antagonism. WSPs concentrations were higher in co-culture fermentations of Photobacterium sp. LYM-1 and A. pullulans 2012 (PsL/AP-WSPs) compared to monocultures (PsL-WSPs and AP-WSPs). FTIR was used to examine the polysaccharide properties of three WSP fractions. The monosaccharide compositions of three WSPs fractions were primarily composed of mannose, ribose, glucosamine, glucose, galactose, and arabinose with varying molecular weights and molar ratios according to HPLC analysis. PsL/AP-WSPs showed better scavenging effects on DPPH, ABTS, and OH free radicals, demonstrating the application potential of PsL/AP-WSPs from straw and shrimp shells. The maximum yield obtained under optimum conditions (fermentation time of 6 days, temperature of 31°C, inoculum concentration of 10% (w/v), and inoculum composition of 2:1) was 5.88 ± 0.40 mg/mL, based on the PsL/AP-WSPs production optimization by orthogonal design. The results suggest that an environmentally friendly approach for WSPs production from agro-food wastes straw and shrimp shells was developed.

Antioxidant properties of wheat bran FOs prepared by Bacillus amyloliquefaciensIT‐45 fermentation

“…Appropriate temperature is important for the growth, metabolism and reproduction of microorganisms (Lyu et al ., 2022). Fig.…”

“…The sugar content in purified FOs was determined by the phenol–sulfuric acid method with Glc as the standard (de Borba et al ., 2022). The content of protein was determined by the Bradford method using bovine serum albumin as the standard (Lyu et al ., 2022). The content of total flavonoids was determined by the previous method using rutin as the standard (Martin‐Diana et al ., 2021).…”

“…The ABTS radical (2,2‐azinobis‐3‐ethylbenzthiazoline‐6‐sulphonate) scavenging ability was measured as described by Lyu et al . (2022). Briefly, 7.4 mM ABTS and 2.6 mM K 2 S 2 O 8 were mixed and incubated in dark for 12 h at 4 °C to get ABTS reagent.…”

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

“…Many studies have confirmed that fruits and vegetables can produce exopolysaccharides after fermentation. ( Lyu et al, 2022 ) used sugarcane juice as raw material and fermented sugarcane juice with ganoderma lucidum at 28 °C and found that after fermentation, the content of extracellular polysaccharide and protein were significantly increased, and free amino acids were significantly enriched. The antioxidant activity test showed that exopolysaccharide has the ability to scavenge hydroxyl radicals, superoxide anion radical and DPPH (Diphenyl-1-picrylhydrazyl) radical.…”

Advances in Polysaccharide Production Based on the Co-Culture of Microbes

“…LYM-1 and Aureobasidium pullulans 2012 were co-cultured and cultured separately; subsequently, the water-soluble polysaccharides (WSPs) produced in fermentations of each strain and the co-culture were extracted and used for OH• scavenging assays, separately. With each of the measured concentrations, the WSPs from co-culture exhibited a stronger ability to scavenge OH• than the other two WSPs factions [65].…”