Fermentation of Rosa roxburghii Tratt by Limosilactobacillus fermentum NCU001464: Physicochemical characteristics and biological activity

Rosa roxburghii Tratt (RRT) has been widely studied in recent years due to its rich nutritional composition. In this study, the effects of fermentation by Limosilactobacillus fermentum NCU001464 (Lm. fermentum NCU001464) on the physicochemical properties and biological activity of dried RRT fruit were investigated. The pH and monosaccharide content of RRT decreased after 48 h of fermentation, the total phenolic content (TPC) increased from 15.06 to 21.74 mu mol GAE/L, the antioxidant capacity increased and xanthine oxidase (XO) inhibition increased from 25.89 to 36.67%. Moreover, the half-maximal inhibitory concentration (IC50) for XO, of the fermented RRT phenol extract was lower than that of the unfermented phenol extract. Fluorescence spectroscopy confirmed the stronger, inhibitory, binding interactions between XO and fermented RRT. The main binding forces between fermented RRT phenol extract and XO appeared to be hydrogen bonds and van der Waals forces.

Automated summary

This study investigated the effects of fermentation by Limosilactobacillus fermentum NCU001464 (Lm. fermentum NCU001464) on the physicochemical properties and biological activity of dried RRT fruit. After 48 hours of fermentation, the pH and monosaccharide content of RRT decreased, while the total phenolic content, antioxidant capacity, and xanthine oxidase (XO) inhibition increased. The binding interactions between fermented RRT and XO were confirmed to be stronger, with hydrogen bonds and van der Waals forces as the main binding forces.