Isolation, characterization, immunoregulatory, and antioxidant activities of polysaccharides from Morinda officinalis fermented by Bacillus sp. DU-106

Dong Peng; Zhi-feng Luo; Wen-hao Dai; Bing Du; Pan Li

doi:10.1515/ijfe-2021-0265

Article

Isolation, characterization, immunoregulatory, and antioxidant activities of polysaccharides from Morinda officinalis fermented by Bacillus sp. DU-106

Dong Peng , Zhi-feng Luo , Wen-hao Dai , Bing Du and Pan Li

Published/Copyright: February 16, 2022

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From the journal International Journal of Food Engineering Volume 18 Issue 4

Abstract

Morinda officinalis (M. officinalis) polysaccharides are valuable ingredients with various bioactive functions. This work aimed to investigate whether fermentation could enhance the bioactivities of M. officinalis polysaccharides. A strain of Bacillus sp. DU-106 was introduced to ferment M. officinalis. Two polysaccharides (namely NMP-1 and FMP-1) were isolated from raw M. officinalis and fermented M. officinalis, respectively. The structure, immunoregulatory, and antioxidant activities of NMP-1 and FMP-1 were investigated. Bacillus sp. DU-106 fermentation changed the monosaccharide composition and conformation of M. officinalis polysaccharides. After fermentation, FMP-1 dramatically stimulated IL-1β secretion in RAW 264.7 macrophages. In vitro, Bacillus sp. DU-106 fermentation of M. officinalis enhanced the DPPH radical, hydroxyl radical, and superoxide anion scavenging activities. In vivo, FMP-1 extended the lifespan and ameliorated oxidative injury of Caenorhabditis elegans. Collectively, Bacillus sp. DU-106 fermentation significantly enhanced the immunoregulatory and antioxidant activities of M. officinalis polysaccharides.

Keywords: antioxidant; fermentation; immunoregulatory activity; Morinda officinalis ; polysaccharides

Corresponding author: Bing Du, College of Food Science, South China Agricultural University, Wushan Road, Tianhe District, Guangzhou, 510642, China, E-mail: dubing@scau.edu.cn

Dong Peng and Zhi-feng Luo contributed equally to this work.

Acknowledgments

This work was supported by the Supported by China Agriculture Research System of MOF and MARA (CARS-21); the Key-area Research and Development Program of Guangdong Province (2020B020226008); the Natural Science Foundation of Guangdong Province (2020A151501268).

Author contributions: Peng D and Luo ZF performed the experiments and wrote the manuscript; Dai WH involved the experimental data analysis and software analysis; Li P and Du B designed the experiment, manuscript modifying and obtained funding support. All author read and approved the final manuscript.
Research funding: None declared.
Conflict of interest statement: The authors declare no competing financial interest.

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Received: 2021-08-30

Accepted: 2022-01-30

Published Online: 2022-02-16

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Articles in the same Issue

https://doi.org/10.1515/ijfe-2021-0265

Keywords for this article

antioxidant; fermentation; immunoregulatory activity; Morinda officinalis; polysaccharides