Chemical Components and Hypouricemic Activity Monitoring of Astragali radix-Huaier During Fermentation Processing...

Recent evidence highlights the therapeutic potential of Astragali radix-Huaier fermentation products for hyperuricemia treatment, although the dynamics of the fermentation process remain poorly understood. This study employed high-resolution mass spectrometry and untargeted metabolomics for real-time monitoring of chemical components and hypouricemic activity throughout fermentation. The results revealed significant alterations in the chemical composition, with distinct sample separations observed on days 7, 14, 21, and 28. A total of 33 differential components were identified, including 20 flavonoids and 13 saponins, eight of which showed notable changes. Polysaccharides and saponins were found to correlate positively with the uric acid-lowering effect. On day 21, the levels of total polysaccharides and cycloastragenol-6-glucoside, a saponin derivative, peaked, coinciding with the highest hypouricemic activity of the Astragalus fungal fermentation products. This study provides the first evidence of dynamic changes in the chemical profile and pharmacological activity of Astragali radix-Huaier during fermentation, paving the way for optimizing fermentation processes and developing medicinal and dietary products based on Astragali radix.