Optimization of Fermentation Process of Opuntia dillenii Polysaccharide and Its Anti-inflammatory Efficacy

Using lactic acid bacteria and yeast fermentation to extract Opuntia dillenii polysaccharide,and explored the anti-inflammatory effects of ODP. The extraction process of ODP was investigated in three single-factor:ratios of liquid to material,time and pH. The best combination of the three factors was obtained. Design expert analysis indicated that the optimal processing conditions of Lactobacillus were:time 7 hours,liquid to solid ratio 25:1 (mL/g),pH5,under these conditions,the extraction yield of ODP was 0.26%.The optimal processing conditions of Yellow yeast fermentation were:time 48 hours,liquid to solid ratio 25:1 (mL/g),pH3,under these conditions,the extraction yield of ODP was 0.53%. The effect of ODP on IL-6 and IL-8 expression in inflammatory cytokines was examined by real-time fluorescence quantitative PCR. It was found that ODP could affect the inflammatory response by up-regulated IL-6 and repressed IL-8 to inhibit the occurrence and development of inflammation.