Improved Functional Components and Anti-Inflammatory and Anti-Oxidant Activity of Coconut Water by Bidirectional...

Area of Science:

• Biotechnology
• Food Science
• Mycology

Background:

• Limited variety of coconut-based products.
• Potential of Ganoderma lucidum fermentation for value enhancement.

Purpose of the Study:

• Optimize bidirectional fermentation of coconut water with Ganoderma lucidum.
• Evaluate the impact on bioactive components, antioxidant, and anti-inflammatory properties.

Main Methods:

• Optimized fermentation parameters (28°C, 10% inoculation, 20 g/L sugar, pH 6.0, 150 rpm, 6 days).
• Analysis of bioactive components (protein, triterpene, polysaccharides, sterols).
• Assay of antioxidant activity (DPPH, ABTS, hydroxyl radical scavenging).
• In vitro testing on macrophage cultures for viability and cytokine expression (IL-6, IL-1β).

Main Results:

• Mycelial biomass increased by 208.39% to 19.12 g/L.
• Significant increases in protein (1923.91%), triterpene (561.74%), and polysaccharides (1285.14%).
• Elevated antioxidant activities (DPPH 1038.50%, ABTS 922.17%, hydroxyl 1080.44%).
• Polysaccharide and triterpene extracts demonstrated immunomodulatory effects on macrophages, reducing IL-6 and IL-1β expression.

Conclusions:

• Optimized fermentation enhances coconut water's nutritional and functional value.
• The fermented product exhibits potent antioxidant and anti-inflammatory properties.
• Potential for development into functional beverages and nutraceuticals for immune support and inflammation control.