Ginger-processed Gastrodia elata was fermented using Bacillus sp.DU-106 and Lactobacillus plantarum,and changes in the content of the main active components before and after fermentation were compared.The antioxidant activity of the probiotic-fermented ginger-processed G.elata(FGEG)was further studied using in vitro antioxidant experiments and Caenorhabditis elegans models.The experimental results suggested that fermentation can significantly increase the p-hydroxybenzyl alcohol and total phenol content of FGEG(P<0.05),which reached values of 5.78 and 10.15 mg/g,respectively(2.54-and 1.74-fold the values of their unfermented counterparts).In the C.elegans model experiments,FGEG significantly extended the life span of C.elegans(P<0.01)under normal growth and acute stress conditions.Meanwhile,it decreased the reactive oxygen radical content and increased the catalase activity and glutathione content in C.elegans.Notably,its effects were dose-dependent.FGEG also significantly reduced the MDA and relative lipofuscin content in C.elegans by 87.21%and 82.53%,respectively,compared with the control group(P<0.001).Compared with that of the unfermented control group,the antioxidant activity of FGEG was significantly enhanced both in vitro and in vivo(P<0.05).In conclusion,after fermentation,the p-hydroxybenzyl alcohol and total phenol content of G.elata and the antioxidant activity of FGEG were significantly increased.These findings provide theoretical support for the development and utilization of FGEG.
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