Fermentation with Saccharomyces cerevisiae Augments the Bioactivity of a Rose water extract by Remodeling Its Chemical Profile

Abstract

Abstract: To explore the impact of Saccharomyces cerevisiae fermentation on the bioactivity of Rosa Crimson Glory water extract, this study evaluated the differences in activity before and after fermentation through in vitro antioxidant and anti-inflammatory experiments. Additionally, non-targeted metabolomics (UPLC-Q-TOF/MS) combined with molecular docking technology was employed to identify potential bioactive compounds related to these functions. Results demonstrated that fermentation significantly enhanced both the antioxidant and anti-inflammatory capacities of the rose water extract. Metabolomic analysis identified 914 metabolites, among which 98 candidate biomarkers were significantly altered, comprising 67 up-regulated and 31 down-regulated metabolites. To pinpoint the key contributors to the enhanced bioactivity, the up-regulated metabolites were docked against the inducible nitric oxide synthase (iNOS) protein. Among them, vaccinoside (?8.8 kcal/mol), 6-O-galloylsucrose (?7.3 kcal/mol), and tryptophol (?7.1 kcal/mol) exhibited the strongest binding affinities, suggesting their potential roles as iNOS inhibitors. These findings indicate that yeast fermentation enriches rose water extracts with specific bioactive compounds, thereby augmenting their health benefits and providing a scientific basis for developing targeted functional beverages.

Key words: Rosa Crimson Glory, Fermentation, Antioxidant activity, Anti-inflammatory activity, Metabolomics, Bioactive compounds

CLC Number:

TS201.2

Cheng-Zi HUANG Chun-Liang XIE. Fermentation with Saccharomyces cerevisiae Augments the Bioactivity of a Rose water extract by Remodeling Its Chemical Profile[J]. FOOD SCIENCE.

References

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