Dynamic variation in biochemical properties and prebiotic activities of polysaccharides from longan pulp during fermentation process

Lactic acid bacteria fermentation is an important processing technology for fruits and vegetables. Bioactive compounds such as polysaccharides are altered during the fermentation process. Polysaccharides from longan pulp (LPs) were extracted after different fermentation times and their physicochemical and prebiotic properties were investigated, such as longan polysaccharides named LP-0 and LP-12 means they were extracted from longan pulp fermented for 0 and 12 h, respectively. The yield, contents of neutral sugar and uronic acid, molecular weight (Mw), and monosaccharide composition of LPs were significantly changed with different fermentation times. Specially, the yield and uronic acid content of LPs were first increase and then decline. LP-12 contained the smallest Mw (108.71 ± 5.55 kDa) of the tested LPs (p