Application of fermented Chinese herbal medicines in food and medicine field: From an antioxidant perspective

Zhang, Yuzhu; Zhang, Jing; Yan, Jingwen; Qi, Xinrui; Wang, Yuehan; Zheng, Zitong; Liang, Jianqi; Ling, Jitao; Chen, Yixuan; Tang, Xiaoyi; Zeng, Xinxing; Yu, Peng; Zhang, Deju

doi:10.1016/j.tifs.2024.104410

Cited by 11 publications

(1 citation statement)

References 565 publications

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“…During the fermentation process, microorganisms possess the capacity to metabolize flavonoids into more bioavailable forms. This metabolic transformation is influenced by various factors, including the type of microorganisms, fermentation conditions, fermentation duration, and substrate nature [13][14][15]. In traditional Chinese medicine, microbial fermentation is a critical processing technology that releases a large amount of original active ingredients and synthesizes new substances [16].…”

Section: Introductionmentioning

confidence: 99%

Insights into fermentation with lactic acid bacteria on the flavonoids biotransformation of alfalfa silage

Gao,

Zhou,

Wang

et al. 2024

Chem. Biol. Technol. Agric.

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Background Oxidative stress is currently one of the main threats to animal health, and flavonoids in forage have good antioxidant activity. However, the impact of fermentation on flavonoids and their antioxidant activity in forage is still unclear. This study aims to investigate the effect of lactic acid bacteria inoculation on the biological transformation of flavonoids in alfalfa silage fermentation and its relationship with antioxidant activity. Results Compared with the raw materials, silage fermentation can increase the total flavonoid content of alfalfa. The addition of Pediococcus pentosaceus (CP115739.1) and Lactiplantibacillus plantarum (CP115741.1) can significantly increase the total flavonoid content in alfalfa silage (P < 0.05). The addition of lactic acid bacteria significantly improved the antioxidant capacity of alfalfa silage (P < 0.05). Pearson correlation analysis showed a significant correlation between total flavonoids and DPPH (R = 0.62, P < 0.05), and a highly significant correlation between total flavonoids and FRAP (R = 0.70, P < 0.01). Compared with natural silage fermentation, the addition of lactic acid bacteria leads to changes in the biological transformation process of flavonoids in alfalfa. Its unique products, 3,7,4′-trioxyflavonoids, as well as acacetin and taxifolin 7-O-rhamnoside, are significantly positively correlated with antioxidant activity. Conclusions Silage fermentation contributes to the transformation of flavonoids, and inoculation with certain lactic acid bacteria can increase the content of flavonoids (including apigenin, luteolin, and other free flavonoids). It is worth noting that after fermentation, the antioxidant capacity of alfalfa is significantly improved, which may be attributed to the biotransformation of flavonoids related to acacetin, 3,7,4′-trihydroxyflavonoids, and taxifolin 7-O-rhamnoside. This study provides a potential pathway for obtaining value-added silage fermentation products by selecting specific lactic acid bacteria inoculants. Graphical Abstract

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