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This study was conducted to increase the bioactivity of litchi pericarp polysaccharides (LPPs) biotransformed by  Aspergillus awamori . Compared to the non- A. awamori -fermented LPP, the growth effects of  A. awamori -fermented LPP on  Lactobacillus bulgaricus  and  Streptococcus thermophilus  were four and two times higher after 3 days of fermentation, respectively. Increased 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and DNA protection activity of litchi pericarp polysaccharides were also achieved after  A. awamori  fermentation. Moreover, the relative content of glucose and arabinose in LPP after fermentation decreased from 58.82% to 22.60% and from 18.82% to 10.09%, respectively, with a concomitant increase in the relative contents of galactose, rhamnose, xylose, and mannose. Furthermore, lower molecular weight polysaccharides were obtained after  A. awamori  fermentation. It can be concluded that  A. awamori  was effective in biotransforming LPP into a bioactive mixture with lower molecular weight polysaccharides and higher antioxidant activity and relative galactose content.

biomed research international

Improved Growth ofLactobacillus bulgaricusandStreptococcus thermophilusas well as Increased Antioxidant Activity by Biotransforming Litchi Pericarp Polysaccharide withAspergillus awamori