Chen Yincui, Wang Yunsheng, Zhu Anqin, Zhang Liqin, Zhang Xiang, Zhang Jin, Zhang Chuanbo
Laboratory of Microbial Resources and Industrial Application, College of Life Sciences, Guizhou Normal University, Guiyang, China.
Front Microbiol. 2022 Nov 24;13:1022200. doi: 10.3389/fmicb.2022.1022200. eCollection 2022.
Microbial fermentation is a useful method for improving the biological activity of Chinese herbal medicine. Herein, we revealed the effects of solid-state fermentation by , , , and multiple strains on total flavonoid content, total phenol content, as well as antioxidants, -amylase inhibitory activities and -glucosidase inhibitory activities in white ginseng (WG). Metabolite differences between non-fermented and fermented WG by different probiotics were comprehensively investigated using ultra-performance liquid chromatography time-of-flight mass spectrometry (UPLC-TOF-MS). Results showed that the total flavonoid content, ferric reducing antioxidant power, scavenging activities of DPPH radical and ABTS radical, -amylase inhibitory activities and -glucosidase inhibitory activities of WG were considerably enhanced after processing by solid-state fermentation in all strains. The total phenol content was increased by and fermentation, but decreased by , and multi-strain fermentation. Additionally, exhibited stronger biotransformation activity on WG compared to other strains. Significant differential metabolites were mainly annotated as prenol lipids, carboxylic acids and derivatives, flavonoids, polyphenols, coumarins and derivatives. Correlation analysis further showed that changes of these metabolites were closely related to antioxidant and hypoglycemic effects. Our results confirmed that fermentation of WG by different probiotics has distinct effects on biological activities and metabolite composition, and indicating fermentation as an important novel strategy to promote components and bioactivities of WG.
微生物发酵是提高中药生物活性的一种有效方法。在此，我们揭示了[具体菌株1]、[具体菌株2]、[具体菌株3]、[具体菌株4]以及多菌株固态发酵对西洋参（WG）总黄酮含量、总酚含量、抗氧化剂、α-淀粉酶抑制活性和α-葡萄糖苷酶抑制活性的影响。使用超高效液相色谱飞行时间质谱（UPLC-TOF-MS）全面研究了不同益生菌发酵前后西洋参的代谢物差异。结果表明，所有菌株固态发酵处理后，西洋参的总黄酮含量、铁还原抗氧化能力、DPPH自由基清除活性和ABTS自由基清除活性、α-淀粉酶抑制活性和α-葡萄糖苷酶抑制活性均显著增强。总酚含量在[具体菌株1]和[具体菌株2]发酵后增加，但在[具体菌株3]、[具体菌株4]和多菌株发酵后降低。此外，[具体菌株1]相比其他菌株对西洋参表现出更强的生物转化活性。显著差异代谢物主要注释为异戊二烯脂质、羧酸及其衍生物、黄酮类、多酚类、香豆素及其衍生物。相关性分析进一步表明，这些代谢物的变化与抗氧化和降血糖作用密切相关。我们的结果证实，不同益生菌对西洋参的发酵对其生物活性和代谢物组成有明显影响，表明发酵是促进西洋参成分和生物活性的一种重要新策略。
