{
  "abstract": "Eleutherococcus senticosus (E. senticosus) leaves were subjected to solid-state fermentation with Rhizopus oligosporus KCCM11948P for 120 h to evaluate changes in phytochemicals and functional properties. Fermentation increased water-swelling, water-holding, cholesterol-binding, and oil absorption capacities. Chlorogenic acid decreased by 33.7%, whereas caffeic acid increased by 33.5% after 72 h of fermentation. L-carnitine was first detected at 72 h and reached 15.67 ± 0.50 mg/kg DM after 120 h, while β-sitosterol increased by 105.2%. Total phenolic and flavonoid contents increased by 38.6% and 20.8%, respectively. Antioxidant activities measured by the FRAP, ABTS, and ORAC assays increased throughout fermentation, and nitric oxide (NO)-inhibitory activity in RAW264.7 macrophages was enhanced by 83.0% compared with non-fermented leaves. These results demonstrate that solid-state fermentation with R. oligosporus improves the phytochemical composition and functional properties of E. senticosus leaves, supporting their potential use as functional ingredients.\n\nSupplementary Information: The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02276-9.",
  "abstract_shown": true,
  "affiliations": [
    "Graduate School of International Agricultural Technology, Seoul National University, Gangwon-Do, 25354 Republic of Korea",
    "Institutes of Green Bioscience and Technology, Seoul National University, Gangwon-Do, 25354 Republic of Korea",
    "Department of Clinical Pharmacy Practice, School of Pharmacy &Pharmaceutical Sciences, UC Irvine, Irvine, CA 92617 USA",
    "Department of Plant Science, Kangwon National University, Gangneung, 25457 Republic of Korea",
    "Agricultural Corporation Soye Pyeongchang Ogapi Co. Ltd, Pyeongchang, 25354 Republic of Korea",
    "Falculty Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela, 769008 Odisha India",
    "Fervere Campus Corporation, Gangwon-Do, 25354 Republic of Korea"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 9,
  "authors": [
    {
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        0
      ],
      "name": "Suprakash De"
    },
    {
      "affs": [
        1
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      "name": "Hayeong Kim"
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    {
      "affs": [
        2
      ],
      "name": "Ghahyun Jeffrey Kim"
    },
    {
      "affs": [
        3
      ],
      "name": "Taeyoung Um"
    },
    {
      "affs": [
        1
      ],
      "name": "Yedam Moon"
    },
    {
      "affs": [
        1
      ],
      "name": "Kibeom Jin"
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    {
      "affs": [
        4
      ],
      "name": "Sooye An"
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    {
      "affs": [
        5
      ],
      "name": "Kunal Pal"
    },
    {
      "affs": [
        0,
        1,
        6
      ],
      "name": "Doman Kim",
      "orcid": "0000-0003-0389-3441"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/7et3ve5tf6dwx.bib",
  "cited_by": 0,
  "doi": "10.1007/s10068-026-02276-9",
  "fulltext_url": "https://pmc.ncbi.nlm.nih.gov/articles/PMC13731549/",
  "id": "7et3ve5tf6dwx",
  "issns": [
    "1226-7708",
    "2092-6456"
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  "landing_url": "https://doi.org/10.1007/s10068-026-02276-9",
  "language": "en",
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "heading",
      "Research Article"
    ],
    [
      "openalex",
      "1106|Food Quality and Safety Studies"
    ]
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  "openalex": "W7202352175",
  "pdf_url": "https://link.springer.com/content/pdf/10.1007/s10068-026-02276-9.pdf",
  "pmcid": "PMC13731549",
  "pmid": "42985316",
  "published": "2026-08-13",
  "publisher": "Springer",
  "ris": "https://research.draconitic.com/paper/7et3ve5tf6dwx.ris",
  "sources": [
    {
      "first_seen": "2026-11-08T12:21:43Z",
      "native_id": "PMC13731549",
      "source": "pmc",
      "url": "https://doi.org/10.1007/s10068-026-02276-9"
    }
  ],
  "subjects": [],
  "title": "Transformation of phytochemicals and functional properties in Eleutherococcus senticosus leaves during solid-state fermentation with Rhizopus oligosporus",
  "title_text": "Transformation of phytochemicals and functional properties in Eleutherococcus senticosus leaves during solid-state fermentation with Rhizopus oligosporus",
  "type": "peer-reviewed",
  "updated_at": "2026-11-08T12:21:43Z",
  "url": "https://research.draconitic.com/paper/7et3ve5tf6dwx",
  "venue": "Food Science and Biotechnology",
  "versions": []
}