Effect of fermentation modification on the physicochemical characteristics and anti-aging related activities of Polygonatum kingianum polysaccharides

In order to fully investigate the anti-aging value of the plants polysaccharides, the fermentation method was applied to modify the Polygonatum kingianum polysaccharides (PKPS), and the ultra-filtration was used to further segment the hydrolyzed polysaccharides. It was found that the fermentation induced an increase in the in vitro anti-aging-related activities of PKPS including antioxidant, hypoglycemic and hypolipidemic activity, and cellular aging-delaying ability. In particular, the low Mw fraction PS2-4 (10-50?kDa) separated from the fermented polysaccharide exhibited superior anti-aging activity on experimental animals. PS2-4 extended the Caenorhabditis elegans lifespan by 20.70?%, with an increased effect of 10.09?% compared to the original polysaccharide; it was also more effective than the original one in improving movement ability and reducing lipofuscin accumulation of worms. This fraction was screened as the optimal anti-aging active polysaccharide. After fermentation, the main molecular weight distribution of PKPS changed from 50–650?kDa to 2–100?kDa, and the chemical composition and monosaccharide composition also changed; the initial rough and porous microtopography turned into smooth state. These alterations in physicochemical characteristics suggest that fermentation exerted an influence on the structure of PKPS, which contributed to the enhanced anti-aging activity, indicating that fermentation was promising in the structural modification of polysaccharides.

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