Fermentation of Inula britannica using Lactobacillus plantarum SY12 increases of epigallocatechin gallate and attenuates toxicity

• Published in: Food chemistry 2023-12, Vol.429, p.136844-136844, Article 136844
• Main Authors: Bae, Won-Young, Lee, Do-Un, Yu, Hyung-Seok, Lee, Na-Kyoung, Paik, Hyun-Dong
• Format: Article
• Language: English
• Subjects: Apoptosis; Autophagy; Fermentation; Inula britannica; Lactobacillus plantarum
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.136844

•Inula britannica is optimized for EGCG production using fermentation.•Fermented I. britannica extract increased EGCG and attenuated toxicity.•Cell viability and mitochondria membrane potential of HepG2 cells was decreased.•Fermentation can mitigate toxicity in I. britannica. This study aimed to increase epigallocatechin gallate (EGCG) levels and attenuate the toxicity in Inulabritannica by fermentation using Lactobacillus plantarum SY12. The optimal medium was composed of 10 g of I. britannica, 4 g of xylose, 5 g of soytone, and 5 g of beef extract. The predicted value of EGCG was 237.327 μg/mL. To investigate damage in HepG2 cell lines by I. britannica extracts (IE) or fermented I. britannica extracts (FIE), cell viability, mitochondria membrane potential, the expression of apoptosis and autophagy genes, and chemical composition were measured. FIE increased cell viability, regulation of the gene expression (decreased p53, p62, p-ERK 1/2, and p-p38; increased CDK2 and CDK4) compared with IE. These results were explained by an increase in 1,3-dicaffeoylquinic acid and a decrease in 1-O-caffeoylquinic acid, 1-O-acetylbritannilactone, and ergolide in FIE. In conclusion, these results indicated that fermentation can mitigate the toxicity in I. britannica.