Probiotic fermentation modifies the structures of pectic polysaccharides from carrot pulp

Previous studies have suggested that water-soluble polysaccharides from fermented carrot pulp (WSP-p) stronger anti-diabetic effects than those un-fermented (WSP-n). This study aimed to improve understanding of these functional differences by comparing their molecular structures. Weight-average weights WSP-p fractions were lower the corresponding WSP-n fractions. While both WSPs had similar groups, more fragmented particles observed on surface large WSP-p. Monosaccharide composition and methylation analysis confirmed pectic polysaccharides, containing rhamnogalacturonan-I-type with 1,4-linked ?-d-galacturonic acid residues homogalacturonan regions 1,4-GalpA linkages. 1H 13C NMR showed they linkage patterns. These findings probiotic fermentation WSP mainly cleaved linkages between repeating units, resulted in less polydisperse size distributions.