Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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LAB Fermentation Improves Production of Bioactive Compounds and Antioxidant Activity of Withania somnifera Extract and Its Metabolic Signatures as Revealed by LC-MS/MS

  • Yu, Jinhui (Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences) ;
  • Geng, Yun (Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences) ;
  • Xia, Han (Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences) ;
  • Ma, Deyuan (Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences) ;
  • Liu, Chao (College of Life Science, Shandong Normal University) ;
  • Wu, Rina (College of Food Science, Shenyang Agricultural University) ;
  • Wu, Junrui (College of Food Science, Shenyang Agricultural University) ;
  • You, Shengbo (Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences) ;
  • Bi, Yuping (Institute of Crop Germplasm Resources, Shandong Academy of Agricultural Sciences)
  • Received : 2021.11.10
  • Accepted : 2022.01.18
  • Published : 2022.04.28
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Abstract

In this study we investigated the effect of lactic acid bacteria (LAB) fermentation on the ingredients and anti-oxidant activity of Withania somnifera extract. Four strains of LAB could proliferate normally in medium containing W. somnifera extract after the pH reached 3.1~3.5. LAB fermentation increased the content of alcohols and ketones, endowing the extract with the characteristic aroma of fermentation. Compared to the control, the DPPH and ABTS free radical scavenging rates in the fermented samples were significantly improved, ranging from 48.5% to 59.6% and 1.2% to 6.4%. The content of total phenols was significantly increased by 36.1% during the fermentation of mixed bacteria. Moreover, the original composition spectrum of the extract was significantly changed while the differentially accumulated metabolites (DAMs) were closely related to bile secretion, tryptophan metabolism and purine metabolism. Therefore, LAB fermentation can be used as a promising way to improve the flavor and bioactivity of the extracts of W. somnifera, making the ferments more attractive for use as functional food.

Keywords

Acknowledgement

This work is supported by the Earmarked Fund for Algae Innovation Team of Modern Agro-industry Technology Research System in Shandong Province of China (No. SDAIT-26), and the fund from Shandong Provincial Natural Science Foundation of China (No. ZR2020QC228).

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