Physicochemical properties of genistein-modified Penicillium fermentation polysaccharides and enhanced immunosuppressive activity through altered T-cell differentiation

Penicillium polysaccharides exhibit immunomodulatory activity, different polysaccharides produced by Penicillium EF-2 during fermentation were altered by adding different concentrations of genistein as an exogenous additive to change the fermentation environment. Structural characterization of the polysaccharides was performed and their activities were evaluated, and it was found that the Penicillium polysaccharides became more porous and their molecular weight decreased after the addition of genistein, thereby increasing their biological activity. Combined cell-based and animal studies demonstrated that genistein addition enhances the bioactivity of extracellular polysaccharides produced by Penicillium fermentation. However, for polysaccharide yield in Penicillium fermentation, polysaccharide content decreased at 3 d in both 0.5 g/L genistein (G_0.5E) and 1.5 g/L genistein (G_1.5E) treatments. Furthermore, it was concluded that polysaccharides may influence T cell differentiation by regulating energy metabolism, thereby exerting an immunosuppressive regulatory effect.