Lactobacillus plantarum LP1 fermentation effects on Aegle marmelos mucilage: Physicochemical, structural, and bioactive properties

Abstract

Fermentation is a promising technique for altering the structure of fruit mucilage, leading to enhanced health benefits. In this study, we explored the impact of fermenting Aegle marmelos mucilage using Lactobacillus plantarum LP1 on its physicochemical, structural, and bioactive properties. The findings revealed a decrease in total sugar (39.45±0.23 % to 34.67±0.45^%) and glucuronic acid content (20.80±0.31 % to 14.34±0.37 %) post-fermentation, while protein content increased (1.80±0.32 % to 2.14±0.24 %). In addition, fermented mucilage exhibited a decrease in particle size (178.4±5.06–146.3±4.18 nm), more negative zeta potential (−16.4±1.13 mV to −25.31±1.15 mV), and higher solubility (89.36±1.69–92.13±1.42^%) compared to non-fermented mucilage. Structural characterization revealed alterations in surface morphology, but minimal changes in the fundamental mucilage structure were observed. Additionally, fermented mucilage showed an increased ability to scavenge free radicals and stimulate macrophages to secrete NO and IL-6 in RAW 264.7 cells compared to non-fermented mucilage. Overall, the findings suggest that fermentation with Lactobacillus plantarum LP1 can improve the functional properties and bioactivities of bael fruit mucilage, thereby enhancing its potential applications in various industries.