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Updated: Aug 2, 2026
Transformation of Probiotic Yeast and Their Recovery from Gastrointestinal Immune Tissues Following Oral Gavage in Mice
Published on: February 8, 2016
Structural characterization and combined immunomodulatory activity of fermented Chinese yam polysaccharides with
Yahui Yang1, Ziru Lai2, Xilei Hu2
1School of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.
Abstract:
In this study, Lactobacillus plantarum M616 and Saccharomyces cerevisiae CICC 32883 were used in modifying Chinese yam polysaccharides (CYPs) through fermentation. The carbohydrate content of microbe-fermented CYP (CYP-LS) was 78.49 % ± 1.64 %, versus the 71.03 % ± 2.75 % carbon content of unfermented CYP (CYP-NF). However, CYP-LS had a lower protein content (6.01 % ± 0.08 %) than CYP-NF (8.24 % ± 0.19 %). The molar ratios among rhamnose, arabinose, galactose, glucose, and mannose were respectively 0.493:0.6695:0.9738:0.7655:12.4365 for CYP-NF and 0.2849:0.182:0.5684:1.4069:3.7227 for CYP-LS. Molecular weight and polydispersity decreased respectively from 124.774 kDa (CYP-NF) to 34.111 kDa (CYP-LS) to and from 6.58 (CYP-NF) to 5.176 (CYP-LS). Moreover, CYP-LS had better immunomodulatory activity than CYP-NF, regulating superoxide dismutase, catalase, glutathione peroxidase, malondialdehyde, tumor necrosis factor-α, interleukin-1β, interleukin-10, and transforming growth factor-β in a RAW 264.7 cell model. A combination of CYP-LS and probiotics (Lactobacillus helveticus HH-LPH17, Lactobacillus johnsonii LBJ 456® and Lactobacillus acidophilus HH-LA26) showed enhanced immune activity.
