Structure-activity relationship of Laminaria japonica polysaccharide in promoting acetic acid synthesis by Lactobacillus rhamnosus GG.

2026-05
Food research international (Ottawa, Ont.) 231
- Jiabin Wu
- Yaqing Lin
- Hangyu Huang
- Lin Wang
- Yi Zhang
- Jin Wang
- Lei Pan

PubMed: 41819923
DOI: 10.1016/j.foodres.2026.118756

Study Design

Methods: steam-exploded Laminaria japonica polysaccharide (LJPS); a three-channel microfluidic model was developed to evaluate the effect of LJPS on LGG proliferation in dynamics

The aim of this work is to investigate the structural-activity relationship of Laminaria japonica polysaccharide in promoting acetic acid synthesis by Lactobacillus rhamnosus GG (LGG). Here, steam-exploded Laminaria japonica polysaccharide (LJPS) is a heteropolysaccharide with 9.56 × 10⁵ Da of molecular weight, mainly consisting of 49.98% mannuronic acid, 24.01% fucose, 8.64% glucuronic acid, 5.58% galactose, and 3.57% mannose. In addition, steam explosion pretreatment enhanced the methylated contents of uronic acid to 72.48%, which the LJPS was mainly composed of →4)-β-D-ManA-(1→ glycosidic bond. It is remarkable that LJPS promoted the proliferation and acetic acid production of LGG, and the molecular weight of LJPS decreased to 3.26 × 10⁵ Da during the fermentation process. Interestingly, the level of acetic acid increased 1.19-fold in the LJPS group compared with Laminaria japonica polysaccharide after 24 h of fermentation. Finally, a three-channel microfluidic model was developed to evaluate the effect of LJPS on LGG proliferation in dynamics. In conclusion, our study comprehensively analyzed the structure and prebiotic activity of LJPS, which provides the theoretical basis for the application of functional food materials and eco-friendly food pretreatment.

Research Insights

Lactobacillus rhamnosus→Increased Acetic Acid Production
LJPS promoted the proliferation and acetic acid production of LGG, and the level of acetic acid increased 1.19-fold in the LJPS group compared with Laminaria japonica polysaccharide after 24 h of fermentation.
Effect
Beneficial
Effect size
Moderate
Lactobacillus rhamnosus→Increased Lactobacillus rhamnosus Presence in Stool
LJPS promoted the proliferation and acetic acid production of LGG
Effect
Beneficial
Effect size
Moderate
Lactobacillus rhamnosus→Increased Prebiotic Fermentation Activity
The aim of this work is to investigate the structural-activity relationship of Laminaria japonica polysaccharide in promoting acetic acid synthesis by Lactobacillus rhamnosus GG (LGG).
Effect
Beneficial
Effect size
Moderate
Lactobacillus rhamnosus GG→Enhanced Probiotic Growth
"LJPS promoted the proliferation ... of LGG" and "the effect of LJPS on LGG proliferation in dynamics."
Effect
Beneficial
Effect size
Moderate
Lactobacillus rhamnosus GG→Increased Acetic Acid Production
LJPS promoted the proliferation and acetic acid production of LGG, and the level of acetic acid increased 1.19-fold in the LJPS group compared with Laminaria japonica polysaccharide after 24 h of fermentation.
Effect
Beneficial
Effect size
Moderate