Related Experiment Video
Updated: Oct 28, 2026
Comparative Study on the Polysaccharide Contents and Antioxidant Activities of Hippophae rhamnoides subsp. sinensis and Hippophae gyantsensis
Published on: August 15, 2025
Polysaccharides From Ganoderma resinaceum-Fermented Whole Oats: Physicochemical, In Vitro Digestive, Antioxidant and
Fei Ren1, Shuyou Shang1, Yanxiang Liu1
1Institute of Cereal and Oil Science and Technology, Academy of National Food and Strategic Reserves Administration, Beijing, China.
Abstract:
Oats are important crops with multiple bioactive functions. Edible fungi fermentation is verified as a highly efficient strategy to modify the structure and enhance the bioactivity of plant materials. However, the influences of fermentation with Ganoderma resinaceum, a valuable edible fungus, on oat polysaccharides remain unclear, hindering its development and commercial deployment in the food industry. This work explored the little-studied impacts of Ganoderma resinaceum (GR) fermentation on physicochemical and structural traits, in vitro digestive behavior, antioxidant capacity, and anti-aging function of polysaccharides extracted from whole oats (WOP). After GR fermentation, the solubility of polysaccharides (GFWOP) was remarkably elevated to 93.56%, while the molecular weight and apparent viscosity decreased. GR fermentation raised crystallinity and thermal stability. GFWOP had a loose and porous surface structure. GFWOP displayed stronger DPPH radical-scavenging ability and total antioxidant potential. In D-galactose-induced aging zebrafish, GFWOP notably lowered β-galactosidase activity and Reactive Oxygen Species (ROS) levels, enhanced SOD (Superoxide Dismutase) activity, and regulated the target gene expression at the transcriptional level of Mn-sod, Bcl-2, and bax. These results proved that GR fermentation could effectively modify the traits of oat polysaccharides, and GFWOP had biological functions, supporting GFWOP as a prospective antioxidant and anti-aging component for functional food. PRACTICAL APPLICATIONS: This study investigated that Ganoderma resinaceum-fermented oat polysaccharide could serve as a natural antioxidant and anti-aging raw material for functional foods like beverages and cereal snacks in the future. It avoids synthetic additives and offers consumers mild anti-oxidation effects to relieve aging-related oxidative stress, bringing new natural ingredient choices for food manufacturers.
