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<p><i>Platycodon grandiflorum</i> (PG) is a medicinal and food homology plant. It is rich in bioactive compounds, with saponins being particularly prominent. However, the natural saponin content remains relatively low, and their bioavailability is constrained by the structural complexity of these compounds. To enhance saponin content and bioactivity in PG, this study combined mixed lactic acid bacteria co-fermentation with static magnetic field (SMF) assistance to enhance saponin production and activity. Through single-factor experiments and response surface methodology optimization, <i>Lactobacillus plantarum</i> M3 and <i>Lactobacillus brevis</i> JW12 were identified as the optimal co-fermentation strains. The optimized SMF-assisted co-fermentation parameters were as follows: 6.2 h of primary fermentation at 37 °C, followed by 80 mT SMF treatment for 20 min, with fermentation continuing for a total of 6 days. Under the conditions, total saponin content reached 15.45% ± 0.93%, and antioxidant activities were significantly enhanced, with hydroxyl radical (·OH) scavenging rate at 94.09% ± 3.02% and DPPH radical scavenging rate at 86.3% ± 2.25%. This innovative approach not only effectively improves saponin yield and bioactivity but also provides scientific rationale and practical applications for the deep processing of PG and development of functional foods.</p>

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Static Magnetic Field–Assisted Co-fermentation of Lactic Acid Bacteria Consortium in Platycodon grandiflorum Roots Powder for Process Optimization and Antioxidant Property Enhancement

  • 期刊论文

  • 发表日期：

    2025年5月29日

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  • Yulian Zhao,
  • Rina Wu,
  • Junrui Wu,
  • Lin Shi,
  • Jingwen Xu,
  • Xinyu Hu,
  • Lin Yao,
  • Ke Qiao,
  • Haisu Shi,
  • Weiming Wang

摘要

Platycodon grandiflorum (PG) is a medicinal and food homology plant. It is rich in bioactive compounds, with saponins being particularly prominent. However, the natural saponin content remains relatively low, and their bioavailability is constrained by the structural complexity of these compounds. To enhance saponin content and bioactivity in PG, this study combined mixed lactic acid bacteria co-fermentation with static magnetic field (SMF) assistance to enhance saponin production and activity. Through single-factor experiments and response surface methodology optimization, Lactobacillus plantarum M3 and Lactobacillus brevis JW12 were identified as the optimal co-fermentation strains. The optimized SMF-assisted co-fermentation parameters were as follows: 6.2 h of primary fermentation at 37 °C, followed by 80 mT SMF treatment for 20 min, with fermentation continuing for a total of 6 days. Under the conditions, total saponin content reached 15.45% ± 0.93%, and antioxidant activities were significantly enhanced, with hydroxyl radical (·OH) scavenging rate at 94.09% ± 3.02% and DPPH radical scavenging rate at 86.3% ± 2.25%. This innovative approach not only effectively improves saponin yield and bioactivity but also provides scientific rationale and practical applications for the deep processing of PG and development of functional foods.