Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms

• DOI: 10.11002/fsp.2024.31.2.287
• Publication Date: 2024-05-21T00:37:41Z
• Authors: Sang-Hyeob Sim; Ha Kyoung Choi; Da Eun Lee; Soo Chang Na; Dae Il Hwang; Hyo Bin Oh; Yi Teak Lim; Tae-Young Kim; Dae-Woon Kim
• Keywords: Beneficial organism

It was confirmed that complex fermentation (CF) more efficient than single-strain fermentations in inducing changes the contents of phenolic compounds Maclura tricuspidate and Pyrus Montana Nakai. A mixture tricuspidata, montana Nakai, Platycodon grandiflorum Codonopsis lanceolata were fermented CF using Aspergillus shirousamii (koji), yeast, lactic acid bacteria (LAB) for 24 days, pH, °Brix, total acidity, anti-oxidant activity, polyphenol content, nitric oxide (NO), Western blotting inducible synthase (iNOS), cyclo-oxygenase-2 (COX-2), tumor necrosis factor-α (TNF-α) sample determined. There no significant change pH acidity. °Brix significantly decreased from day 6 onwards. HPLC concentrations chlorogenic acid, 4-hydrobenzoic vanillic caffeic increased 18 during fermentation. Additionally, DPPH, ABTS radical scavenging phenol, flavonoid to be until days. NO inhibited 6, along with inhibition iNOS, COX-2, TNF-a. In conclusion, this study low-use (or underutilized) wild vegetables enhances compounds. effectively suppresses NO, TNF-α, markers inflammation-related pathogenesis. Altogether, our results suggest above plants has a potential anti-inflammatory effect.