Solid-state fermentation by Lactiplantibacillus plantarum improves the active ingredients levels and physiological activities of Artemisia argyi leaves

Abstract

Aging was traditionally used to enhance the quality, active ingredients, and physiological activities of some traditional Chinese medicine such as Artemisia argyi leaves, but it is a time-consuming process. This study estimates the potential of using solid-state fermentation by Lactiplantibacillus plantarum as a faster alternative to aging. A. argyi leaves were subjected to solid-state fermentation, and the contents of flavonoids, polyphenols, and polysaccharides were measured. Antioxidant, anti-tyrosinase, and anti-xanthine oxidase activities were also assessed, alongside changes in essential oil composition. Results indicated that solid-state fermentation significantly increased flavonoid and polyphenol contents in fermented leaves, with levels comparable to or higher than those in aged ones. Antioxidant activities and enzyme inhibition abilities were significantly enhanced in fermented leaves compared to both aged and unfermented ones. The composition of essential oils in fermented leaves exhibited notable changes. These findings suggest that short-term solid-state fermentation with L. plantarum can effectively improve the active ingredients and physiological activities of A. argyi leaves, potentially offering a viable alternative to the traditional aging process. This approach could be applied to A. argyi leaves and other herbs requiring aging, improving efficiency in herbal medicine processing.