植物乳杆菌生物转化南瓜多糖理化性质及抗氧化活性研究

doi:10.19640/j.cnki.jtau.2025.06.007

Journal of Tianjin Agricultural University ›› 2025, Vol. 32 ›› Issue (6): 42-49.doi: 10.19640/j.cnki.jtau.2025.06.007

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Study on physicochemical properties and antioxidant activity of pumpkin polysaccharide biotransformed by Lactobacillus plantarum

Xiao Ping^a,b, Guo Yi^a, Liu Shanna^a,b, You Lingling^a,b, Li Xiaojie^a

Tianjin Agricultural University, a. College of Food Science and Bioengineering, b. Tianjin Engineering and Technology Research Center of Agricultural Products Processing, Tianjin 300392, China

Received:2025-05-07 Published:2025-12-26

Abstract

Abstract: Pumpkin polysaccharide is an important active ingredient, Since our previous study has indicated that Lactobacillus plantarum biotransformation enhanced scavenging ability of 1, 1-diphenyl-2-trinitrophenylhydrazine free radicals of pumpkin polysaccharide, in this study, the chemical composition, monosaccharide composition, structural properties, rheological properties and antioxidant activities of pumpkin polysaccharide（PP）and biotransformed pumpkin（BPP）were tested to further explore the changes of physicochemical properties and antioxidant activities of PP. The results showed that the content of glucuronic acid and galacturonic acid in BPP were increased, while the content of glucose were decreased. Macromolecular structures were decomposed but the structure of functional groups were not changed. The viscosity of BPP was higher than that of PP at the same shear rate and concentration. BPP and PP were dose-dependent on the scavenging ability of 1, 1-diphenyl-2- trinitrophenylhydrazine, hydroxyl radical, superoxide anion radical and iron ion. The antioxidant effect of BPP was better than that of PP in vitro. Meanwhile, compared with PP, BPP could significantly improve the survival rate and glutathione oxidase activity of UV-damaged yeast cells（P<0.05）. In summary, the antioxidant activity of BPP was improved, which may be related to the change of physicochemical properties. The results of this study will provide theoretical basis for the further development and utilization of pumpkin polysaccharide and preparation of related functional food.

Key words: pumpkin polysaccharides, biotransformation, physicochemical properties, antioxidant activity

CLC Number:

TS202.1

Xiao Ping, Guo Yi, Liu Shanna, You Lingling, Li Xiaojie. Study on physicochemical properties and antioxidant activity of pumpkin polysaccharide biotransformed by Lactobacillus plantarum[J]. Journal of Tianjin Agricultural University, 2025, 32(6): 42-49.

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Study on physicochemical properties and antioxidant activity of pumpkin polysaccharide biotransformed by Lactobacillus plantarum

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