摘要
Despite the growing interest in natural products for skin health,the potential of fermented Citrus aurantium L.var.amara Engl.Extracts remain underexplored.This study investigates,for the first time,the strain-specific effects of fermentation with Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the bioactive compo-sition and functional properties of this botanically significant material.The findings revealed that fermentation differentially enhanced bioactive constituents:S.cerevisiae significantly increased polypeptide and polyphenol levels,while L.plantarum notably elevated protein,polysaccharide,and flavonoid contents.Critically,fermented extracts demonstrated markedly improved anti-inflammatory performance.Both fermented products inhibited cyclooxygenase-2(COX-2)expression,with S.cerevisiae fermentation exhibiting the strongest suppression of inducible nitric oxide synthase(iNOS).Furthermore,fermented samples(D2:L.plantarum;D3:S.cerevisiae)significantly reduced key pro-inflammatory cytokines IL-6 and TNF-α.For antioxidant capacity,the L.plantarum-fermented sample(D2)displayed superior scavenging abilities against ABTS and DPPH radicals.These results underscore that microbial fermentation-particularly in a strain-dependent manner-effectively enhances the anti-inflammatory and antioxidant potential of C.aurantium var.amara.This study provides a foundational basis for developing novel natural ingredients aimed at skin-health applications in cosmetics,functional foods,and pharmaceuticals.
基金
Funded by Beijing Technology and Business University 2024 Graduate Research Ability Improvement Plan(19008024042).
