Enhanced uronic acid content, antioxidant, and anti‐inflammatory activities of polysaccharides from ginseng fermented by Saccharomyces cerevisiae GIW‐1

Abstract

In this study, Panax ginseng was fermented using Saccharomyces cerevisiae GIW-1. The crude ginseng polysaccharides were extracted and purified by DEAE-Sepharose Fast Flow, and the monosaccharide analysis was performed by GC/MS. In addition, the in vitro antioxidant and the anti-inflammatory activities in mice of polysaccharides were determined. Results showed that the uronic acid content of fermented polysaccharide was significantly increased than nonfermented ginseng, showing that the acid polysaccharide was increased after fermentation. And the ginseng polysaccharides between fermented and nonfermented showed different physiological activity after fermentation. Results of the in vitro antioxidant assay showed ginseng polysaccharides after S. cerevisiae GIW-1 fermentation were found to possess higher capacity on scavenging hydroxyl and superoxide anion free radicals. Furthermore, fermented ginseng polysaccharides attenuated increases of liver index and the level of serum AST, and some inflammatory-related factors including TNF-α, IL-1β, and IL-6 in lipopolysaccharide (LPS)-induced mice. Practical applications Microorganism as one of the important tools of biological method has been considered as a more effective and economical way to convert and synthesize natural compounds with more biologically activities. In this paper, we analyze the ginseng polysaccharides after fermented by S. cerevisiae GIW-1. Result showed that fermented ginseng polysaccharides existed superior potency than nonfermented ginseng polysaccharides on antioxidant and anti-inflammatory activities. Moreover, the content of uronic acid in fermented ginseng polysaccharides have increased. These data maybe provide new insight into the natural antioxidants and impetus the development of ginseng in food industry with improving added value of ginseng products. 1 | INTRODUC TI ON Ginseng, the root of Panax ginseng C. A. Meyer, is known as the king of medicinal herb as its physiological activities (Han et al., 2018; Li, Kim, Park, & Ji, 2017). A number of studies have been demonstrated that ginseng not only enhances the myocardium, anti-obesity, antidiabetic, and antitumor effects, but also improves our immunity, as well as regulates nervous system (Dai, Zhang, Williams, Yuan, &

Extraction optimization, purification, and biological properties of polysaccharide from Chinese yam peel

“…In addition, there were hardly any proteins in CYPP‐1 (0.74 ± 0.02%), consistent with the UV spectrum in Figure 2b, where there existed clearly no absorption peaks near 260 nm and 280 nm and namely the nucleic acids and proteins were negligible in CYPP‐1. Besides, the content of uronic acids in CYPP‐1 was 5.70 ± 1.02%, which was similar to that of the neutral polysaccharides from Chaenomeles sinensis fruit (6.20%) (Liu et al, 2020) and ginseng (5.28%) (Ai et al, 2020). In addition, the contents of TP and TF were 0.22 ± 0.01% and 0.42 ± 0.00%, respectively (Table 3).…”

Skincare potential of a sustainable postbiotic extract produced through sugarcane straw fermentation by Saccharomyces cerevisiae

“…Another example is atopic dermatitis, seen as an exaggerated cutaneous immune response to environmental antigens (allergens), and it is a widespread inflammatory skin condition marked by flares and remissions 134,135 . Moreover, psoriasis is a chronic inflammatory skin disease, and is considered to be immune‐mediated and organ‐specific, and it is characterized by scaly, red cutaneous plaques that contain inflammatory infiltrates and epidermal hyperproliferation 134,135 . Thus, products such as fermented extracts like the assayed sample, that present anti‐inflammatory activity may be explored for the prevention and/or treatment of this kind of conditions.…”

“…Thus, products such as fermented extracts like the assayed sample, that present anti‐inflammatory activity may be explored for the prevention and/or treatment of this kind of conditions. In a study by Ai et al 136 the use of microorganisms, such as S. cerevisiae , is seen as “a more effective and economical way to convert and synthetize natural compounds with more biological activities.” In the same study, it was shown that fermented ginseng polysaccharides by S. cerevisiae exhibited superior antioxidant and anti‐inflammatory activities than nonfermented ginseng polysaccharides. Furthermore, β ‐glucans are also reported to have anti‐inflammatory properties 132 .…”

Improved Antioxidative, Anti-Inflammatory, and Antimelanogenic Effects of Fermented Hydroponic Ginseng with Bacillus Strains

“…Ginseng oligopeptides improved the inflammatory response system by regulating the MAPK and NF-κB pathways induced by dextran in rat models [ 4 ]. Likewise, Saccharomyces cerevisiae GIW-1 fermentation was found to promote the acidic polysaccharide and uronic acid levels, which was attributed to the higher hydroxyl and superoxide anion radical-scavenging activity and a lower serum aspartate transaminase level and inflammation-related cytokines [ 29 ].…”