Effects of Probiotic Fermentation on the Active Constituents and Antioxidant Activity of Ginger-processed Gastrodia elata
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Ginger-processed Gastrodia elata was fermented using Bacillus sp. DU-106 and Lactobacillus plantarum, and changes in the content of the main active components before and after fermentation were compared. The antioxidant activity of the probiotic-fermented ginger-processed G. elata (FGEG) was further studied using in vitro antioxidant experiments and Caenorhabditis elegans models. The experimental results suggested that fermentation can significantly increase the p-hydroxybenzyl alcohol and total phenol content of FGEG (P<0.05), which reached values of 5.78 and 10.15 mg/g, respectively (2.54-and 1.74-fold the values of their unfermented counterparts). In the C. elegans model experiments, FGEG significantly extended the life span of C. elegans (P<0.01) under normal growth and acute stress conditions. Meanwhile, it decreased the reactive oxygen radical content and increased the catalase activity and glutathione content in C. elegans. Notably, its effects were dose-dependent. FGEG also significantly reduced the MDA and relative lipofuscin content in C. elegans by 87.21% and 82.53%, respectively, compared with the control group (P<0.001). Compared with that of the unfermented control group, the antioxidant activity of FGEG was significantly enhanced both in vitro and in vivo (P<0.05). In conclusion, after fermentation, the p-hydroxybenzyl alcohol and total phenol content of G. elata and the antioxidant activity of FGEG were significantly increased. These findings provide theoretical support for the development and utilization of FGEG.
