What this means
Oats are important crops with multiple bioactive functions. Edible fungi fermentation is verified as a highly efficient strategy to modify the structure and enhance the bioactivity of plant materials.
A plain-English summary is on its way. Until then, this is the start of the authors' own summary.
- Who it was tested in
- Animals or cells
- Kind of research
- Research in animals or cells
The science
- Original title
- Polysaccharides From Ganoderma resinaceum-Fermented Whole Oats: Physicochemical, In Vitro Digestive, Antioxidant and Anti-Aging Properties.
- Authors
- Ren F, Shang S, Liu Y et al.
- Journal
- Journal of food science
- Published
- Oct 27, 2026
- Study type
- Lab or animal study · indexed as animal research
- PMID
- 42934482 ↗
Abstract
Oats are important crops with multiple bioactive functions. Edible fungi fermentation is verified as a highly efficient strategy to modify the structure and enhance the bioactivity of plant materials. However, the influences of fermentation with Ganoderma resinaceum, a valuable edible fungus, on oat polysaccharides remain unclear, hindering its development and commercial deployment in the food industry. This work explored the little-studied impacts of Ganoderma resinaceum (GR) fermentation on physicochemical and structural traits, in vitro digestive behavior, antioxidant capacity, and anti-aging function of polysaccharides extracted from whole oats (WOP). After GR fermentation, the solubility of polysaccharides (GFWOP) was remarkably elevated to 93.56%, while the molecular weight and apparent viscosity decreased. GR fermentation raised crystallinity and thermal stability. GFWOP had a loose and porous surface structure. GFWOP displayed stronger DPPH radical-scavenging ability and total antioxidant potential. In D-galactose-induced aging zebrafish, GFWOP notably lowered β-galactosidase activity and Reactive Oxygen Species (ROS) levels, enhanced SOD (Superoxide Dismutase) activity, and regulated the target gene expression at the transcriptional level of Mn-sod, Bcl-2, and bax. These results proved that GR fermentation could effectively modify the traits of oat polysaccharides, and GFWOP had biological functions, supporting GFWOP as a prospective antioxidant and anti-aging component for functional food. PRACTICAL APPLICATIONS: This study investigated that Ganoderma resinaceum-fermented oat polysaccharide could serve as a natural antioxidant and anti-aging raw material for functional foods like beverages and cereal snacks in the future. It avoids synthetic additives and offers consumers mild anti-oxidation effects to relieve aging-related oxidative stress, bringing new natural ingredient choices for food manufacturers.
Ren F, Shang S, Liu Y et al. Polysaccharides From Ganoderma resinaceum-Fermented Whole Oats: Physicochemical, In Vitro Digestive, Antioxidant and Anti-Aging Properties. Journal of food science. 2026. doi:10.1111/1750-3841.71587. PMID: 42934482. https://pubmed.ncbi.nlm.nih.gov/42934482/