Effect of Yeast Fermentation on the Physicochemical Properties and Bioactivities of Polysaccharides of Dendrobium officinale

Fermentation is an effective method for enhancing the biological activity of polysaccharides, but research on its effect onDendrobium officinalpolysaccharides is rare. In this study, the effects of mono-fermentation (Saccharomyces cerevisiaeFBKL2.8022,Sc;Wickerhamomyces anomalousFBKL2.8023,Wa) and co-fermentation (Sc+Wa) on the physicochemical properties and bioactivity ofDendrobium officinalpolysaccharides were investigated. Meanwhile, the polysaccharide (DOP) obtained fromDendrobium officinalewas used as a control. Four homogeneous polysaccharides were obtained by isolation and purification and named DOSCP, DOWAP, DOSWP, and DOP. The results showed that DOSCP, DOWAP, DOSWP, and DOP consisted of mannose and glucose with ratios of 3.31:1, 5.56:1, 2.40:1, and 3.29:1, respectively. The molecular weights (Mws) of the four polysaccharides were 25.73 kDa, 15.01 kDa, 17.67 kDa, and 1268.21 kDa. The antioxidant activity of DOSCP, DOWAP, and DOSWP was better than that of DOP. Additionally, all four polysaccharides were able to reduce the inflammatory response of LPS-induced RAW 264.7 macrophages in the mice without a significant difference. Yeast fermentation significantly reduced the molecular weight and improved the antioxidant activity ofDendrobium officinalepolysaccharides, indicating a potential way to improve its antioxidant activity.Keywords:Dendrobium officinale;polysaccharides;fermentation;antioxidant activity;immune activity