Fermentation of Rosa roxburghii Tratt by Limosilactobacillus fermentum NCU001464: Physicochemical characteristics and biological activity

Rosa roxburghii Tratt (RRT) has been widely studied in recent years due to its rich nutritional composition. In this study, the effects of fermentation by Limosilactobacillus fermentum NCU001464 (Lm. fermentum NCU001464) on the physicochemical properties and biological activity of dried RRT fruit were investigated. The pH and monosaccharide content of RRT decreased after 48 h of fermentation, the total phenolic content (TPC) increased from 15.06 to 21.74 μmol GAE/L, the antioxidant capacity increased and xanthine oxidase (XO) inhibition increased from 25.89 to 36.67%. Moreover, the half-maximal inhibitory concentration (IC50) for XO, of the fermented RRT phenol extract was lower than that of the unfermented phenol extract. Fluorescence spectroscopy confirmed the stronger, inhibitory, binding interactions between XO and fermented RRT. The main binding forces between fermented RRT phenol extract and XO appeared to be hydrogen bonds and van der Waals forces. •RRT was successfully fermented by Lm. fermentum NCU001464 and studied its physicochemical properties.•The fermented RRT showed good antioxidant capacity and XO inhibition.•The interaction of RRT phenol extract with XO was explored by fluorescence spectroscopy.•The effect of RRT phenol extract on the secondary structure of XO was analyzed by CD.