All Issue

2025 Vol.37, Issue 2 Preview Page

Research Article

Study on the Solid-state Fermentation of Lactic Acid Bacteria to Enhance the Antioxidant Activity of Dunggulle (Polygonatum odoratum)
Youn-Kyung Ham1
,
Ah-Yeong Choi2
,
Hyouk Yoon3
,
Ha Guyn Sung1*
1Professor, Department of Animal Science, Sangji University, Wonju 26336, Korea
2CEO, Pet21 Co. Ltd., Dongdaemun-du, Seoul 02569, Korea
3General Director, Pet21 Co. Ltd., Dongdaemun-du, Seoul 02569, Korea
*Corresponding Author
30 June 2025. pp. 123-133
PDF XML Citation
Abstract

Solid-state fermentation (SSF) and probiotics are receiving growing interest since microbial fermentation has been demonstrated to improve the function of natural herbal medicines. The current study therefore aimed to investigate the fermentation characteristics and antioxidant activity changes of Dunggulle (Polygonatum odoratum) root during SSF by controlling the temperature using probiotic lactic acid bacteria. More specifically, SSF was performed in the presence of Lacticaseibacillus rhamnosus, L. acidophilus, L. reuteri, L. plantarum and L. buchneri, with L. buchneri exhibiting the greatest degree of growth (p < 0.05). Subsequently, SSF of the Dunggulle radix was performed using L. buchneri at 25, 30, and 35°C for 8 d, and both the degree of bacterial growth and the generated bioactive substances were observed. L. buchneri reached its maximum growth peak on the 4th day of incubation at 30°C, and on the 6th day of incubation at 25 and 35°C (p < 0.05). Notably, L. buchneri exhibited superior growth at 30°C than at other temperatures during the SSF process (p < 0.05), and the antioxidant activity of Dunggulle was enhanced following SSF at all temperatures, compared to the case before SSF. More specifically, at a temperature of 30°C, the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, ABTS (2,2’-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity, total phenol content, and total flavonoid content were increased by up to 165% on day 6, 120% on the day 4, 117% on days 4 and 6, and 118% on day 2 compared with the non-fermented herb (22.96%, 49.31%, 0.30 mM gallic acid equivalent, 67.75 µg/mL quercetin equivalent), respectively. These results demonstrate that SSF performed using L. buchneri can improve the antioxidant function of natural Dunggulle. Moreover, this work is expected to provide scientific data for utilizing probiotic-based SSF technology to enhance the quality and physiological functions of herbal medicines.

Keywords
Antioxidant activity
Dunggulle
Lactic acid bacteria
Polygonatum odoratum
Solid-state fermentation
References
1

Anee, I. J., Alam, S., Begum, R. A., Shahjahan, R. M., Khandaker. A. M. (2021) The role of probiotics on animal health and nutrition. J Basic Appl Zool 82:52.

10.1186/s41936-021-00250-x
2

Arora, S., Rani, R., Ghosh, S. (2018) Bioreactors in solid state fermentation technology: Design, applications and engineering aspects. J Biotechnol 269:16-34.

10.1016/j.jbiotec.2018.01.01029408199
3

Bose, S., Song, M.-Y., Nam, J.-K., Lee, M.-J., H. Kim, H. (2012) In vitro and in vivo protective effects of fermented preparations of dietary herbs against lipopolysaccharide insult. Food Chem 134:758-765.

10.1016/j.foodchem.2012.02.17523107688
4

Canoy Postigo, L. O., Jacobo-Velázquez, D. A., Guajardo-Flores, D., Amezquita, L. E. G., García-Cayuela, T. (2021) Solid‐state fermentation for enhancing the nutraceutical content of agrifood byproducts: Recent advances and its industrial feasibility. Food Biosci 41:100926.

10.1016/j.fbio.2021.100926
5

Carneiro, A. A. J., Ferreira, I. C. F. R., Duenas, M., Barros, L., Silva, R., Gomes, E., Santos-Buelga, C. (2013). Chemical composition and antioxidant activity of dried powder formulations of Agaricus blazei and Lentinus edodes. Food Chem 138:2168-2173.

10.1016/j.foodchem.2012.12.03623497872
6

Charen, E., Harbord, N. (2020) Toxicity of herbs, vitamins, and supplements. Adv Chronic Kidney Dis 27:67-71.

10.1053/j.ackd.2019.08.00332147004
7

Cho, Y. R., Chang, J. Y., Chang, H. C. (2007) Production of γ-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from Kimchi and its neuroprotective effect on neuronal cells. J Microbiol Biotechnol 17:104-109.

8

Folin, O., Ciocalteu, V. (1927) On tyrosine and tryptophane determinations in proteins. J Biol Chem 73:627-650.

10.1016/S0021-9258(18)84277-6
9

Garrido-Galand, S., Asensio-Grau, A., Calvo-Lerma, J., Heredia, A., Andrés, A. (2021) The Potential of fermentation on nutritional and technological improvement of cereal and legume flours: A Review. Food Res Int 145:110398.

10.1016/j.foodres.2021.11039834112401
10

Huang, C. C., Lai, T., Huang, R. Y., Su, K. W., Lai, S. R., Lan, A. (2014) Effect of an Herbal Preparation Fermented by Lactobacillus reuteri LR107 in Preventing Periodontal Inflammation in an Experimental Gingivitis Model. Asian J Complement Altern Med 02:12-18.

11

Hussain, A., Bose, S., Wang, J. H., Yadav, M. K., Mahajan, G. B., Kima, H. (2016) Fermentation, a feasible strategy for enhancing bioactivity of herbal medicines. Food Res Int 81:1-16.

10.1016/j.foodres.2015.12.026
12

Joh, E. H., Trinh, H. T., Han, M. J., Kim, D. H. (2010). Anti-inflammatory effect of fermented Artemisia princeps pamp in mice. Biomol Ther 18:308-315.

10.4062/biomolther.2010.18.3.308
13

Kang, B. T., Choe, W. K., Park, D. C., Kim, J. K., Park, M., Kim, S. O., Kim, M. R. (2014) Effects of steamed Polygonatum odoratum extract on inhibition of adipocyte differentiation and lowering lipid in 3T3-L1 adipocytes. Kor J Herbology 29:15-21.

10.6116/kjh.2014.29.2.15
14

Kang, Y.-M., Hong, C.-H., Kang, S.-H., Seo, D.-S., Kim, S.-O., Lee, H.-Y., Sim, H.-J., An, H.-J. (2020) Anti-photoaging effect of plant extract fermented with Lactobacillus buchneri on CCD-986fibroblasts and HaCaT keratinocytes. J Funct Biomater 11:3.

10.3390/jfb1101000331936562PMC7151581
15

Kim, K. T., Kim, J. O., Lee, G. D., Kwon, J. H. (2005) Antioxidative and nitrite scavenging activities of Polygonatum odoratum root extracts with different steaming and roasting conditions. Korean J Food Preserv 12:166-172.

16

Kim, S.-K., Guevarra, R. B., Kim, Y.-T., Kwon, J., Kim, H., Cho, J. H., Kim, H. B., Lee, J.-H. (2019) Role of probiotics in human gut microbiome-associated diseases. J Microbiol Biotechnol 29:1335-1340.

10.4014/jmb.1906.0606431434172
17

König, H., Berkelmann-Löhnertz, B. (2017) Maintenance of wine-associated microorganisms. pp.549-571. In: König et al. Biology of Microorganisms on Grapes, in Must and in Wine (2nd ed). Springer Int Publishing, Cham, Switzerland.

10.1007/978-3-319-60021-5_23
18

Lee, H.-S., Kim, M.-R., Park, Y., Park, H. J., Chang, U. J., Kim, S. Y., Suh, H. J. (2012) Fermenting red ginseng enhances its safety and efficacy as a novel skin care anti-aging ingredient: In vitro and animal study. J Med Food 15:1015-1023.

10.1089/jmf.2012.218723126662PMC3491619
19

Lee, J. H., Lee, S. R. (1994) Analysis of phenolic substance content in Korean plant foods. Korean J Food Sci 26:310-316.

20

Lee, J.-J., Kwon, H., Lee, J.-H., Kim, D.-G., Jung, S.-H., Ma. J. Y. (2014) Fermented Soshiho-tang with Lactobacillus plantarumenhances the antiproliferative activity in vascular smooth muscle cell. BMC Complement Altern Med 14:78.

10.1186/1472-6882-14-7824580756PMC3942327
21

Lee, M.-H., Lee, Y.-C., Kim, S.-S., Hong, H.-D., Kim. K.-T. (2015) Quality and antioxidant activity of ginseng seed processed by fermentation strains. J Ginseng Res 39:178-182.

10.1016/j.jgr.2014.10.00726045692PMC4452524
22

Li, L., Wang, L., Fan, W., Jiang, Y., Zhang, C., Li, J., Peng, W., Wu. C. (2020) The application of fermentation technology in traditional Chinese medicine: A review. Am J Chin Med 48:899-921.

10.1142/S0192415X2050043332431179
23

Ma, J., Wang, J., Wan, Y., Wang, S., Jiang, C. (2025) Probiotic-fermented traditional Chinese herbal medicine, a promising approach to maintaining the intestinal microecology. J Ethnopharmacol 337:118815.

10.1016/j.jep.2024.11881539270882
24

Park, Y. S., Jung, S. T., Kang, S. G., Heo, B. K., Arancibia-Avila, P., Toledo, F., Drzewiecki, J., Namiesnik, J., Gorinstein, S. (2008). Antioxidants and proteins in ethylene-treated kiwifruits. Food Chem 107:640-648.

10.1016/j.foodchem.2007.08.070
25

Qiao, H., Zhang, X., Shi, H., Song, Y., Bian, C., Guo, A. (2018) Assessment of the physicochemical properties and bacterial composition of Lactobacillus plantarum and Enterococcus faecium-fermented Astragalus membranaceus using single molecule, Real-Time sequencing technology. Sci Rep 8:11862.

10.1038/s41598-018-30288-x30089930PMC6082834
26

Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C. (1999) Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radic Biol Med 26:1231-1237.

10.1016/S0891-5849(98)00315-310381194
27

Saeed, N., Khan, M. R., Shabbir, M. (2012) Antioxidant activity, total phenolic and total flavonoid contents of whole plant extracts Torilis leptophylla L. BMC Complement Altern Med 12:221.

10.1186/1472-6882-12-22123153304PMC3524761
28

Seong, J. S., Xuan, S. H., Park, S. H., Lee, K. S., Park, Y. M., Park, S. N. (2017) Antioxidative and antiaging activities and component analysis of Lespedeza cuneata G. Don extracts fermented with Lactobacillus pentosus. J Microbiol Biotechnol 27:1961-1970.

10.4014/jmb.1706.0602828910861
29

Sheih, I. C., Fang, T. J., Wu, T. K., Chang, C. H., Chen, R. Y. (2011). Purification and properties of a novel phenolic antioxidant from Radix astragali fermented by Aspergillus oryzae M29. J Agric Food Chem 59:6520-6525.

10.1021/jf201154721557623
30

Shu, X, S., Lv, J. H., Tao, J., Li, G. M., Li, H. D., Ma, N. (2009) Antihyperglycemic effects of total flavonoids from Polygonatum odoratum in STZ and alloxan-induced diabetic rats. J Ethnopharmacol 124:539-554.

10.1016/j.jep.2009.05.00619454312
31

Slizewska, K., Chlebicz-Wójcik, A. (2020) Growth kinetics of probiotic Lactobacillus strains in the alternative, cost-efficient semi-solid fermentation medium. Biol 9:423.

10.3390/biology912042333260858PMC7760101
32

Wang, J.-H., Bose, S., Kim, H.-G., Han, K.-S., Kim, H. (2015) Fermented Rhizoma Atractylodis macrocephalae alleviates high fat diet‐induced obesity in association with regulation of intestinal permeability and microbiota in rats. Sci Rep 5:8391.

10.1038/srep0839125684573PMC4329570
33

Wen, K. C., Lin, C.-P., Yu, H., Mei C. (2010) Comparison of Puerariae radix and its hydrolysate on stimulation of hyaluronic acid production in NHEK cells. Am J Chin Med 38:143-155.

10.1142/S0192415X1000772520128051
34

Weon, J. B., Yun, B. R., Lee, J., Eom, M. R., Ko, H. J., Kim, J. S., Lee, H. Y., Park, D. S., Chung, H. C., Chung, J. Y., Ma, C. J. (2013) Effect of Codonopsis lanceolata with steamed and fermented process on scopolamine-induced memory impairment in mice. Biomol Ther 21:405-410.

10.4062/biomolther.2013.05524244829PMC3825205
35

Wu, T., Wang, N., Zhang, Y., Xu, X. (2013) Advances in the study on microbial fermentation and transformation of traditional Chinese medicine. Afr J Microbiol Res 7:1644-1650.

10.5897/AJMRx12.012
36

Yang, B., Xie, Y., Guo, M., Rosner, M. H., Yang, H., Ronco, C. (2018) Nephrotoxicity and Chinese herbal medicine. Clin J Am Soc Nephrol 13:1605-1611.

10.2215/CJN.1157101729615394PMC6218812
37

Zhang, H., Chen, L., Kou, J. P., Zhu, D. N., Q, J., Yu, B. Y. (2014) Steroidal sapogenins and glycosides from the fibrous roots of Polygonatum odoratum with inhibitory effect on tissue factor (TF) procoagulant activity. Steroids 89:1-10.

10.1016/j.steroids.2014.07.00225042471
38

Zhang, H., Gao, S., Zhang, X., Meng, N., Chai, X., Wang, Y. (2022) Fermentation characteristics and the dynamic trend of chemical components during fermentation of Massa Medicata Fermentata. Arabian J Chem 15(1):103472.

10.1016/j.arabjc.2021.103472
39

Zhang, X., Miao, Q., Pan, C., Yin, J., Wang, L., Qu, L., Yin, Y., Wei. Y. (2023) Research advances in probiotic fermentation of Chinese herbal medicines. iMeta 2:e93.

10.1002/imt2.9338868438PMC10989925
Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :None
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Volume : 37
  • No :2
  • Pages :123-133
  • Received Date : 2025-04-29
  • Revised Date : 2025-05-23
  • Accepted Date : 2025-05-26
  • DOI :https://doi.org/10.22698/jales.20250010
Journal Informaiton Journal of Agricultural, Life and Environmental Sciences Journal of Agricultural, Life and Environmental Sciences
Online Submission & Review System
Journal Informaiton Journal Informaiton - close