Effects of Oligosaccharide Addition on the Quality Characteristics, Antioxidant and Anti-Inflammatory Activities of Aspergillus oryzae-Fermented Codonopsis lanceolata
10.14373/JKDA.2026.32.2.85
- Author:
Geum-Joung YOUN
1
;
Jae-Hee PARK
;
Eunju PARK
Author Information
1. Dept. of Health Science, The Graduate School of Kyungnam University, Changwon 51767, Korea
- Publication Type:Original Article
- From:Journal of the Korean Dietetic Association
2026;32(2):85-93
- CountryRepublic of Korea
- Language:English
-
Abstract:
This study was conducted to maximize the functionality of Deodeok (Codonopsis lanceolata) and improve the processing efficiency by introducing a fermentation process supplemented with oligosaccharides, a prebiotic. The quality characteristics, total polyphenol content, total flavonoid content, and antioxidant and anti-inflammatory activities of fermented Deodeok (FD) and oligosaccharide-fermented Deodeok (OFD) were comparatively analyzed. Regarding the quality characteristics, OFD showed a significantly higher pH (5.90±0.00) than FD (5.78±0.00) (P<0.001), whereas lightness (L), redness (a), yellowness (b), and total color difference (ΔE) were all significantly lower in OFD than in FD (P<0.001), indicating enhanced non-enzymatic browning via the Maillard reaction. The stickiness was also significantly higher in OFD (418.33±5.48 g) than in FD (265.97±2.94 g) (P<0.001). The total polyphenol and total flavonoid contents were significantly higher in OFD (1,408.7±9.4 mg GAE/100 g and 37.6±1.3 mg QE/100 g, respectively) than in FD (715.2±4.8 mg GAE/100 g and 0.36±1.26 mg QE/100 g, respectively) (P<0.05), attributed to the accelerated conversion of polyphenol glycosides to aglycones by microbial glycosidases during oligosaccharide-enhanced fermentation. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities were significantly higher in OFD at all concentrations (P<0.05), correlating with the elevated polyphenol and flavonoid levels. Furthermore, OFD significantly suppressed lipopolysaccharide (LPS)-induced inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) mRNA expression in RAW 264.7 macrophages compared to FD (P<0.01), suggesting enhanced anti-inflammatory activity occurs through the simultaneous down-regulation of iNOS and COX-2 pathways. These findings show that oligosaccharide supplementation during fermentation effectively enhances the functional properties of Deodeok, supporting its potential as a high-value functional food ingredient.
