Recent advances in polysaccharide biomodification by microbial fermentation: production, properties, bioactivities, and mechanisms

AbstractPolysaccharides are natural chemical compounds that are extensively employed in the food and pharmaceutical industries. They exhibit a wide range of physical and biological properties. These properties are commonly improved by using chemical and physical methods. However, with the advancement of biotechnology and increased demand for green, clean, and safe products, polysaccharide modification via microbial fermentation has gained importance in improving their physicochemical and biological activities. The physicochemical and structural characteristics, biological activity, and modification mechanisms of microbially fermented polysaccharides were reviewed and summarized in this study. Polysaccharide modifications were categorized and discussed in terms of strains and fermentation techniques. The effects of microbial fermentation on the physicochemical characteristics of polysaccharides were highlighted. The impact of modification of polysaccharides on their antioxidant, immune, hypoglycemic, and other activities, as well as probiotic digestive enhancement, were also discussed. Finally, we investigated a potential enzyme-based process for polysaccharide modification via microbial fermentation. Modification of polysaccharides via microbial fermentation has significant value and application potential.Keywords: Fermentationpolysaccharidebioactivitypropertymechanism Disclosure statementThe authors declare that they have no conflict of interest.Additional informationFundingThis research was financially supported by The National Natural Science Foundation of China (82060594), the Natural Science Foundation of Jiangxi, China (20224ACB205011), high-level Talent support plan of Jiangxi Province, China (2020JXCXCY02), and the Research Project of State Key Laboratory of Food Science and Resources, Nanchang University (SKLF-ZZB-202314).