Food and Fermentation Industries >

2021 , Vol. 47 >Issue 17: 179 - 185

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027348

Optimized ultrasonic extraction of Lycium ruthenicum polysaccharides and its effect on the growth and antioxidant capacity of Lactobacillus paracasei L9 and Streptococcus thermophilus G2

  • XU Yingrui ,
  • ZHU Yanli ,
  • XUE Yuantai ,
  • ZHANG Weibin ,
  • YANG Xiaoli ,
  • ZHANG Yan ,
  • MA Ruijuan ,
  • WANG Ying ,
  • WEN Pengcheng
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  • 1(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)
    2(Gansu Commercial Science and Technology Research Institute Co.Ltd.,Lanzhou 730000,China)

Received date: 2021-03-13

  Revised date: 2021-03-27

  Online published: 2021-09-27

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Abstract

an Ultrasonic extraction process for preparing Lycium ruthenicum polysaccharides was optimized by response surface design. The effects of polysaccharides preparation on the growth characteristics and antioxidant capacity of Streptococcus thermophilus G2 and Lactobacillus paracasei L9 were studied. The optimum preparation parameters were as follows: liquid-solid ratio of 41.50 (mL:g), ultrasonic power of 418 W, and extraction time of 16 min. The yield of polysaccharides was (14.13±0.74)%. Different concentrations of polysaccharides promoted the growth and acid reduction rate of G2. The 0.5 g/L of polysaccharide increased the biomass by 26.7% compared with control, and significantly promoted the growth of G2. It could prolong the logarithmic growth phase of L9 but no significant effects on its growth, and could promote the antioxidant capacity of G2 and L9. The DPPH radical scavenging ability of G2 intact cells and cell-free extracts increased by 300.0% and 243.6%, and the reducing power increased by 6.7% and 4.7% with 1.5 g/L polysaccharides. DPPH radical scavenging ability of L9 intact cells and cell-free extracts increased by 18.7% and 116.7%, and the reducing power increased by 4.1% and 4.1%. The results indicated that the polysaccharides successfully improved the antioxidant capacity of G2 and L9.

Key words： ultrasonic extraction; polysaccharides of Lycium ruthenicum Murr; lactic acid bacteria; growth characteristics; antioxidant capacity

Cite this article

XU Yingrui , ZHU Yanli , XUE Yuantai , ZHANG Weibin , YANG Xiaoli , ZHANG Yan , MA Ruijuan , WANG Ying , WEN Pengcheng . Optimized ultrasonic extraction of Lycium ruthenicum polysaccharides and its effect on the growth and antioxidant capacity of Lactobacillus paracasei L9 and Streptococcus thermophilus G2[J]. Food and Fermentation Industries, 2021 , 47(17) : 179 -185 . DOI: 10.13995/j.cnki.11-1802/ts.027348

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