Lactic acid fermentation of Rosa davurica Pall. Jiaosu as a functional food

Microbial-fermented jiaosu products from traditional Chinese medicinal herbs/fruits are popular health-market functional foods, valued for boosting immunity, relieving fatigue, and regulating metabolism. This study employed Rosa davurica Pall. as raw material to produce a novel lactic acid bacteria (LAB)-fermented jiaosu. Rich in vitamins, flavonoids, anthocyanins, and polysaccharides, R. davurica exhibits antioxidant, anti-inflammatory, lipid-regulating, and hypoglycemic bioactivities, traditionally used for diabetes and gastrointestinal disease treatment. Three LAB strains (Lacticaseibacillus paracasei, Lactiplantibacillus plantarum, and Lactobacillus acidophilus) were used to ferment R. davurica, with bioactivities and functional properties evaluated. Different LAB strains yielded distinct sensory traits and bioactive compound variations. Notably, alcohols dominated R. davurica jiaosu aroma, forming a rich, complex profile. Fermentation significantly increased nutrients (polysaccharides, flavonoids, carotenoids, amino acids), but the total phenolic content showed no significant change. The R. davurica jiaosu demonstrated significant antioxidant activity, and antidiabetic and antihypertensive potential by the in vitro assay. Crucially, fermented products showed significant α-amylase (20-48 %), α-glucosidase (43-90 %), and ACE (18-48 %) inhibition in vitro. These results validated LAB fermentation's efficacy in producing functional jiaosu and promoted R. davurica's integration into functional foods.