Demonstrates enhanced anti-inflammatory activity in polysaccharides, suggesting potential in functional food development.
Lactic acid bacteria (LAB) fermentation degrades or reorganizes polysaccharide chains, altering branching patterns and molecular weight distribution, thereby influencing their bioactivity. To elucidate the structure–activity relationship of Dendrobium officinale polysaccharides (DOP), the native polysaccharide was degraded by Lactiplantibacillus plantarum (Lp) and Lacticaseibacillus rhamnosus (Lr) separately, yielding two low‐molecular‐weight fractions (marked as Lp ‐ DOP and Lr ‐ DOP). These two fractions exhibited similar primary functional groups and Monosaccharide composition compared to the unfermented DOP. Methylation analysis indicated that Lactobacillus selectively cleaved the backbone →4‐Man p ‐(1→ and branched →4,6‐Man p ‐(1→ linkages, resulting in a marked increase in terminal mannose residues and a reduction in molecular weight. At optimal concentrations, all polysaccharide fractions significantly suppressed pro‐inflammatory cytokine release, alleviate oxidative stress, and upregulate the gene expression of tight junction (TJ) proteins. Lp‐DOP was most effective in enhancing SOD activity and the expression of ZO‐1 and Occludin , whereas Lr‐DOP showed superior activity in suppressing pro‐inflammatory cytokines and MDA levels and upregulating Claudin‐1 expression. Taken together, the structural changes caused by LAB fermentation enhanced the anti‐inflammatory activity of polysaccharides. These findings provide a novel strategy for the development of high‐value functional foods derived from Dendrobium .
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Hong et al. (2026) studied this question.
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