Fermentation-driven enhancement of antioxidant and anti-inflammatory properties, and metabolomic profiling of hot water extracted Elaeocarpus sylvestris var. ellipticus by lactic acid bacteria

Abstract

This study investigates the biochemical and metabolomic changes in hot-water extract of Elaeocarpus sylvestris var. ellipticus (HES) fermented with Lactobacillus kimchicus (LK) and Lactobacillus plantarum (LP). The fermentation process led to significant alterations in the chemical composition and metabolomic profile of HES, resulting in enhanced antioxidant, anti-inflammatory, and anticancer properties. Antioxidant activity was notably improved, as demonstrated by increased DPPH and ABTS radical scavenging activities. This suggests that lactic acid bacteria (LAB) fermentation produced bioactive compounds such as polyphenols and organic acids. Fermentation of HES with either LK (LK-HES) or LP (LP-HES) effectively reduced the expression of pro-inflammatory cytokines, interleukin-6 (IL-6) and tumor necrosis factor- α (TNF-α), indicating potential anti-inflammatory effects through the modulation of the nuclear factor kappa B (NF-κB) signaling pathway. Cytotoxicity assays demonstrated selective cytotoxicity of both LK-HES and LP-HES, particularly against cancer cells, highlighting their therapeutic potential. Metabolomic analysis showed significant changes in carboxylic acids, amino acids, and organooxygen compounds during fermentation, reflecting the dynamic biochemical transformations induced by LAB. These findings suggest that LAB fermentation enhances the bioactivity of HES, making it a promising functional ingredient for antioxidant, anti-inflammatory, and anticancer applications.

Keywords

Elaeocarpus sylvestris var. ellipticus / Lactic acid bacteria fermentation / Antioxidant activity / Anti-inflammatory activity / Cytotoxicity / Metabolomic profiling

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Funding

Ministry of Education(RS-2022-NR074922)

Eulji University Innovation Support Project

RIGHTS & PERMISSIONS

Jiangnan University