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.