Study on active components and antioxidant activity of the Platycodon grandiflorum extract liquid fermented by Lactobacillus rhamnosus

Abstract

Lactobacillus rhamnosus was inoculated into the extract liquid of Platycodon grandiflorum for fermentation, and the unfermented extract liquid was used as a control to analyze the effect of Lactobacillus rhamnosus fermentation on the active ingredients and antioxidant capacity of the Platycodon grandiflorum extract liquid. The content of active ingredients such as flavonoids, polyphenols, and polysaccharides in the fermented extract of Platycodon grandiflorus increases. After 24 hours of fermentation, the flavonoid content rose by 115%, the polyphenol content rose by 121%, and the polysaccharide content rose by 164%. After 48 hours of fermentation, the flavonoid content rose by 120%, the polyphenol content rose by 131%, and the polysaccharide content rose by 165%. After 72 hours of fermentation, the flavonoid content rose by 123%, the polyphenol content rose by 130%, and the polysaccharide content rose by 160%. After 96 hours of fermentation, the flavonoid content rose by 125%, the polyphenol content rose by 120%, and the polysaccharide content rose by 161%; whereas the content of active ingredients in the control group remains relatively stable. The scavenging capacities against DPPH free radical, hydroxyl radical, and superoxide anion radical in the fermented extract of Platycodon grandiflorus were significantly enhanced. Upon 24 hours of fermentation, the scavenging rate against DPPH free radical rose by 110%, that against hydroxyl radical by 110%, and that against superoxide anion radical by 162%; after 48 hours of fermentation, the scavenging rate against DPPH free radical rose by 116%, that against hydroxyl radical by 116%, and that against superoxide anion radical by 130%; after 72 hours of fermentation, the scavenging rate against DPPH free radical rose by 120%, that against hydroxyl radical by 120%, and that against superoxide anion radical by 159%; and after 96 hours of fermentation, the scavenging rate against DPPH free radical rose by 119%, that against hydroxyl radical by 193%, and that against superoxide anion radical by 161%. In contrast, the antioxidant activity in the control group remained relatively stable. From this, it can be seen that the active ingredients in the extract of Platycodon grandiflorus fermented by Lactobacillus rhamnosus are fully released, and the antioxidant capacity is significantly enhanced. Using this as a theoretical basis for developing new cosmetic raw materials, the study aims to enhance the utilization rate and added value of Platycodon grandiflorus.