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BioMed Research International
Volume 2013 (2013), Article ID 413793, 7 pages
Research Article

Improved Growth of Lactobacillus bulgaricus and Streptococcus thermophilus as well as Increased Antioxidant Activity by Biotransforming Litchi Pericarp Polysaccharide with Aspergillus awamori

1Key Laboratory of Plant Resource Conservation and Sustainable Utilization, Agriculture and Resource Plant Center, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China
2College of Life Sciences, University of Chinese Academy of Sciences, Beijing 100039, China
3College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
4Guelph Food Research Center, Agriculture and Agri-Food Canada, 93 Stone Road West, Guelph, ON, Canada N1G 5C9
5Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, USA

Received 13 August 2012; Revised 7 November 2012; Accepted 10 December 2012

Academic Editor: Thomas Liehr

Copyright © 2013 Sen Lin et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


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.