食品工业科技2026，Vol.47Issue(3)：432-442,11.DOI:10.13386/j.issn1002-0306.2025020274
植物乳杆菌发酵黄芪提高抗氧化与抗炎功效
Fermentation with Lactiplantibacillus plantarum Enhances the Antioxidative and Anti-inflammatory Activities of Astragali Radix
摘要
Abstract
Objective:Astragali Radix(AR)is a traditional Chinese medicinal herb that has been reported to have both medicinal and dietary applications.In this study,fermentation with Lactiplantibacillus plantarum NX-1 was employed to enhance the antioxidant and anti-inflammatory properties of AR,while also investigating its influence on the composition of AR.Methods:The enhancement of fermentation on antioxidative and anti-inflammatory activities in AR was assessed using in vitro free radical scavenging assays and a lipopolysaccharide(LPS)-induced zebrafish inflammation model.Meanwhile,the antioxidative and anti-inflammatory bioactivities and total phenol content of fermented AR(FAR)were compared with the AR processed via traditional hot water extraction.Following this,untargeted metabolomics was employed to analyze compositional differences of AR before and after fermentation.Results:Fermentation significantly improved the antioxidant capacity and total phenol content of AR(P<0.05),that significantly increased DPPH and superoxide anion scavenging activities.Compared to the AR processed by water extraction,FAR had a better antioxidant performance in vitro and higher total phenol content(P<0.05).In the zebrafish experiment,FAR significantly inhibited neutrophil recruitment(P<0.05)and reduced nitric oxide(NO)and reactive oxygen species(ROS)levels in zebrafish model of inflammation.FAR gave a better performance in elimination of excess NO and ROS as compared to water-extracted AR(P<0.05).The untargeted metabolomics analysis between AR before and after fermentation revealed that fermentation significantly increased the level of multiple compounds with potential antioxidant and anti-inflammatory activities,including garcinol,syringaldehyde,ellagic acid,bixin,sibiricose A6,3,4-dihydroxyphenylpropanoate,4-acetoxyphenol,isorhamnetin3-O-rutinoside and p-coumaric acid.Conclusion:Fermentation with L.plantarum NX-1 could significantly improve the antioxidative activity,anti-inflammatory activity and total phenol content of AR.The enhancement could be attributed to the increasement on relative abundance of bioactive compounds by fermentation,suggesting the significant advantages of fermentation as compared to traditional water extraction in AR processing.关键词
黄芪/植物乳杆菌/发酵/抗氧化/抗炎/非靶向代谢组学Key words
Astragali Radix/Lactiplantibacillus plantarum/fermentation/antioxidant activity/anti-inflammatory capacity/untargeted metabolomics分类
轻工纺织引用本文复制引用
林书宇,张召,熊尧,陈宏远,陈涛,芮雯..植物乳杆菌发酵黄芪提高抗氧化与抗炎功效[J].食品工业科技,2026,47(3):432-442,11.基金项目
国家自然科学基金(82074017) （82074017）
粤港澳大湾区(佛山)先进制造业国家卓越工程师创新研究院联合培养扶持项目(2023FCXM015). （佛山）
