Structural Properties of a Heteropolysaccharide Released from <i>Isaria cicadae Miq.</i> Solid-State Fermented Wheat Bran
Rui Liu,
Ruixin Liu,
Xuebing Yan,
Ningjie Li,
Ming Li,
Zijian Zhi,
Boli Guo,
Min Zhang
Affiliations
Rui Liu
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
Ruixin Liu
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
Xuebing Yan
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
Ningjie Li
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
Ming Li
Institute of Food Science and Technology CAAS, Beijing 100193, China
Zijian Zhi
Food Structure and Function (FSF) Research Group, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Gent, Belgium
Boli Guo
Institute of Food Science and Technology CAAS, Beijing 100193, China
Min Zhang
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China
The work aimed to improve the extraction efficiency of wheat bran polysaccharide by solid-state fermentation using the bioactive fungus Isaria cicadae Miq. and identify the structural properties of fermented wheat bran polysaccharide (IC-FWBP). The polysaccharide fraction of IC-FWBP was isolated with an extraction yield of 2.88% and an average molecular weight of 3.31 × 106 Da. The IC-FWBP was comprised of mannose, glucose, and galactose. The methylation, nuclear magnetic resonance (NMR), and Congo red analysis results suggested that IC-FWBP contained glycosidic linkages of T-β-D-Glcf, 1→2-α-D-Manp, 1→5,6-β-D-Galf, 1→2,3,4-α-D-Galp and 1→2,3,4-β-D-Manp, with triple-helix conformations. The morphological observation showed that IC-FWBP was composed of rod-like and spherical particles. These investigations on the structural properties of IC-FWBP will be beneficial to further research on the functional properties of wheat bran polysaccharides.
