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Peer-reviewedCC BY 4.0Food Science and Biotechnology

Transformation of phytochemicals and functional properties in Eleutherococcus senticosus leaves during solid-state fermentation with Rhizopus oligosporus

  • Suprakash De1
  • Hayeong Kim2
  • Ghahyun Jeffrey Kim3
  • Taeyoung Um4
  • Yedam Moon2
  • Kibeom Jin2
  • Sooye An5
  • Kunal Pal6
  • Doman Kim1,2,7
7 affiliations
  1. 1Graduate School of International Agricultural Technology, Seoul National University, Gangwon-Do, 25354 Republic of Korea
  2. 2Institutes of Green Bioscience and Technology, Seoul National University, Gangwon-Do, 25354 Republic of Korea
  3. 3Department of Clinical Pharmacy Practice, School of Pharmacy &Pharmaceutical Sciences, UC Irvine, Irvine, CA 92617 USA
  4. 4Department of Plant Science, Kangwon National University, Gangneung, 25457 Republic of Korea
  5. 5Agricultural Corporation Soye Pyeongchang Ogapi Co. Ltd, Pyeongchang, 25354 Republic of Korea
  6. 6Falculty Department of Biotechnology and Medical Engineering, National Institute of Technology Rourkela, Rourkela, 769008 Odisha India
  7. 7Fervere Campus Corporation, Gangwon-Do, 25354 Republic of Korea
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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.

Supplementary Information: The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02276-9.

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Cite

BibTeXRIS
BibTeX
@article{de2026transformation,
  title = {{Transformation of phytochemicals and functional properties in Eleutherococcus senticosus leaves during solid-state fermentation with Rhizopus oligosporus}},
  author = {Suprakash De and Hayeong Kim and Ghahyun Jeffrey Kim and Taeyoung Um and Yedam Moon and Kibeom Jin and Sooye An and Kunal Pal and Doman Kim},
  journal = {Food Science and Biotechnology},
  year = {2026},
  month = aug,
  doi = {10.1007/s10068-026-02276-9},
  url = {https://doi.org/10.1007/s10068-026-02276-9},
  note = {CC BY 4.0},
}
RIS
TY  - JOUR
TI  - Transformation of phytochemicals and functional properties in Eleutherococcus senticosus leaves during solid-state fermentation with Rhizopus oligosporus
AU  - Suprakash De
AU  - Hayeong Kim
AU  - Ghahyun Jeffrey Kim
AU  - Taeyoung Um
AU  - Yedam Moon
AU  - Kibeom Jin
AU  - Sooye An
AU  - Kunal Pal
AU  - Doman Kim
PY  - 2026
DA  - 2026/08/13
JO  - Food Science and Biotechnology
DO  - 10.1007/s10068-026-02276-9
UR  - https://doi.org/10.1007/s10068-026-02276-9
AB  - 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.  Supplementary Information: The online version contains supplementary material available at https://doi.org/10.1007/s10068-026-02276-9.
SN  - 1226-7708
SN  - 2092-6456
ER  -