Lactic acid fermentation represents a novel method to produce bioactive functional ingredients, including polysaccharides. In this work, a selected lactic acid bacteria strain NCU116 was used to ferment Asparagus officinalis (asparagus) pulps. Two polysaccharides were subsequently separated from both unprocessed and fermented asparagus pulps, namely, asparagus polysaccharide (AOP) and fermented-AOP (F-AOP). The physicochemical and bioactive properties of AOP and F-AOP were characterized and investigated. High-performance anion-exchange chromatography showed that fermentation increased the proportions of rhamnose, galacturonic acid, and glucuronic acid in polysaccharides by 46.70, 114.09, and 12.75‰, respectively. High-performance size-exclusion chromatography revealed that fermentation decreased the average molecular weight from 181.3 kDa (AOP) to 152.8 kDa (F-AOP). Moreover, the fermentation reduced the particle size and changed the rheology property. In vitro, F-AOP displayed superior free radical scavenging properties compared to AOP, using 2,2-diphenyl-1-picryhydrazyl, hydroxyl, and superoxide anion radical scavenging assays. In vivo, F-AOP administration dose-dependently promoted a gradual shift from Th17-dominant acute inflammatory response (IL-17 and RORγt) to Th1-dominant defensive immune response (IFN-γ and T-bet). These results indicated that the Lactobacillus plantarum NCU116 fermentation was practical and useful to obtain promising bioactive polysaccharides.

中文翻译：

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的影响植物乳杆菌NCU116发酵的芦笋表征，抗氧化及免疫调节活动：多糖

乳酸发酵代表了一种生产包括多糖在内的生物活性功能成分的新方法。在这项工作中，使用选定的乳酸菌菌株NCU116发酵芦笋（芦笋）果肉。随后从未加工和发酵的芦笋果肉中分离出两种多糖，即芦笋多糖（AOP）和发酵AOP（F-AOP）。对AOP和F-AOP的理化和生物活性进行了表征和研究。高效阴离子交换色谱显示，发酵使多糖中鼠李糖，半乳糖醛酸和葡萄糖醛酸的比例分别增加了46.70、114.09和12.75‰。高效排阻色谱法显示发酵使平均分子量从181.3 kDa（AOP）降低到152.8 kDa（F-AOP）。此外，发酵减小了粒径并改变了流变性。与AOP相比，F-AOP在体外显示出优异的自由基清除性能，使用2，2-二苯基-1-picyhydrazyl，羟基和超氧化物阴离子自由基清除测定法。在体内，F-AOP给药剂量依赖性地促进了从Th17为主的急性炎症反应（IL-17和RORγt）到Th1为主的防御性免疫反应（IFN-γ和T-bet）的逐渐转变。这些结果表明植物乳杆菌NCU116发酵对于获得有希望的生物活性多糖是实用且有用的。