Optimization of Rosa roxburghii Tratt pomace fermentation process and the effects of mono- and mixed culture fermentation on its chemical composition

Xinxin Yi; Shuo Zhang; Duo Meng; Jian Zhang; Chencen Lai; Min Zhang; Xiaodong Sun; Haoxiang Yu; Pengjiao Wang; Xiuli Gao

doi:10.3389/fnut.2024.1494678

Optimization of Rosa roxburghii Tratt pomace fermentation process and the effects of mono- and mixed culture fermentation on its chemical composition

Front Nutr. 2024 Dec 23:11:1494678. doi: 10.3389/fnut.2024.1494678. eCollection 2024.

Authors

Xinxin Yi^#^{1

2}, Shuo Zhang^#^{1

3}, Duo Meng^{1

2}, Jian Zhang^{1

2}, Chencen Lai^{1

2}, Min Zhang^{1

2}, Xiaodong Sun^{1

2}, Haoxiang Yu¹, Pengjiao Wang^{1

2}, Xiuli Gao^{1

2

4}

Affiliations

¹ State Key Laboratory of Functions and Applications of Medicinal Plants and School of Pharmaceutical Sciences, Guizhou Medical University, Guiyang, China.
² Center of Microbiology and Biochemical Pharmaceutical Engineering, Guizhou Medical University, Guiyang, China.
³ Experimental Animal Center of Guizhou Medical University, Guiyang, China.
⁴ Guizhou Provincial Engineering Research Center of Food Nutrition and Health, Guizhou Medical University, Guiyang, China.

^# Contributed equally.

Abstract

Background: Rosa roxburghii Tratt pomace (RRTP) contains valuable components like polyphenols and polysaccharides, which have high utilization value. Fermentation is an effective technique for creating beneficial nutrients that can improve the taste, appearance, and nutritional benefits of foods. Nevertheless, there is a lack of research on the alterations in chemical composition of RRTP during fermentation.

Objective and methods: This study aimed to ferment RRTP using Bacillus subtilis and Saccharomyces cerevisiae to improve its chemical composition. The optimal fermentation conditions for RRTP were determined through single-factor experiments and Box-Behnken design (BBD). Total phenols, total flavonoids, total triterpenes, ellagic acid, and vitamin C levels were higher in the fermented group with different strains and in the optimized group with mixed bacteria post-fermentation compared to the uninoculated group. Fermentation with different strains led to an increase in the ABTS radical scavenging capacity, DPPH radical scavenging capacity, and total antioxidant capacity (T-AOC) of RRTP.

Conclusion: The HPLC-ESI-Q-Exactive Plus Orbitrap-MS method identified 20 compounds before fermentation and 34 compounds after optimized fermentation with mixed bacteria. The levels of polyphenols, flavonoids, and triterpenoids increased after the optimization with mixed bacteria. This research offers a potential approach to enhance the nutritional profile of RRTP and utilize it for the production of high-value food or feed materials.

Keywords: Bacillus subtilis; Rosa roxburghii Tratt pomace; Saccharomyces cerevisiae; chemical composition; response surface methodology.

Grants and funding

The author(s) declare that financial support was received for the research, authorship, and/or publication of this article. This research was supported by Qiannan Prefecture Science and Technology Bureau, grant no. 2023 [05].