Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides

Effects of microbial fermentation on the anti-inflammatory activity of Chinese yam polysaccharides

In this study, Chinese yam polysaccharides (CYPs) were fermented using Lactobacillus plantarum M616, and changes in the chemical composition, structure, and anti-inflammatory activity of CYPs before and after fermentation were investigated. The carbohydrate content of L. plantarum M616-fermented CYP...

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Main Authors:	Jinchu Yang, Yi Zheng, Yongfeng Yang, Zhenzhen Huang, Gangchun Sun, Renyong Zhao, Wen-Wen Zhou, Kit-Leong Cheong, Zichao Wang, Shouai Feng, Qiuling Wang, Meng Li
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2025-01-01
Series:	Frontiers in Nutrition
Subjects:	Chinese yam polysaccharide Lactobacillus plantarum M616 fermentation anti-inflammatory activity
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2024.1509624/full
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