文献类型：期刊文献

英文题名：Lactiplantibacillus plantarum fermentation enhances anti-aging bioactivity and phytochemical profile of Kushui Rose (Rosa sertata × R. rugosa)

作者：Xi, Jiayu[1];Shi, Qi[1];Wang, Chunxia[1];Liu, Xuxia[1];Dong, Shuqing[2,3];Feng, Jinliang[4];Yang, Fude[1]

第一作者：Xi, Jiayu

通信作者：Yang, FD[1]

机构：[1]Gansu Univ Chinese Med, Sch Pharmaceut Sci, Lanzhou 730000, Gansu, Peoples R China;[2]Chinese Acad Sci, CAS Key Lab Chem Northwestern Plant Resources, Lanzhou 730000, Peoples R China;[3]Chinese Acad Sci, Lanzhou Inst Chem Phys, Key Lab Nat Med Gansu Prov, Lanzhou 730000, Peoples R China;[4]Gansu Kangle Pharmaceut Co Ltd, Lanzhou 730000, Peoples R China

第一机构：甘肃中医药大学

通信机构：[1]corresponding author), Gansu Univ Chinese Med, Sch Pharmaceut Sci, Lanzhou 730000, Gansu, Peoples R China.|[10735]甘肃中医药大学;

年份：2026

卷号：78

外文期刊名：FOOD BIOSCIENCE

收录：;Scopus(收录号：2-s2.0-105034401683);WOS:【SCI-EXPANDED(收录号:WOS:001713290400001)】；

基金：This work was supported by the Industry Support Program for Higher Education Institutions in Gansu Province (Grant No. 2021CYZC-40) and the Lanzhou Talent Innovation and Entrepreneurship Program (Grant No. 2023-RC-9) .

语种：英文

外文关键词：Kushui rose; Lactiplantibacillus plantarum; Microbial fermentation; Anti-aging

摘要：Edible flowers are increasingly recognized as underexplored sources of bioactive constituents relevant to healthy aging. Kushui Rose (Rosa sertata & times; R. rugosa, KR), a traditional dual-use flower consumed as both food and medicine, exhibits a chemically diverse phytochemical profile. However, the functional consequences of its fermentation remain insufficiently defined. Here, the fermentation efficacy of Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Aspergillus oryzae on KR was systematically evaluated. L. plantarum was identified as the optimal strain. Fermentation conditions were subsequently optimized using single-factor experiments followed by response surface methodology. Fermentation induced pronounced compositional remodeling, including increases in total phenolics, total flavonoids, reducing sugars, proteins, and free amino acids, with a concomitant decrease in total sugars. Targeted chromatographic profiling revealed enrichment of specific phenolics, notably chlorogenic acid and cyanidin-3-O-glucoside. In a D-galactose-induced human dermal fibroblast senescence model, fermented KR exerted stronger modulatory effects on aging-related indicators than unfermented KR. These effects included attenuation of senescence-associated beta-galactosidase activity, enhancement of collagen I levels, suppression of matrix metalloproteinase-1 expression, reinforcement of endogenous antioxidant defenses, and reduction of intracellular reactive oxygen species. Collectively, these findings provide in vitro evidence that L. plantarum fermentation enhances the capacity of KR to modulate oxidative stress and extracellular matrix homeostasis. Although physiological or clinical efficacy cannot be inferred, this work provides a foundation for further investigation of fermented KR as a fermentation-modified botanical ingredient for functional food and cosmeceutical applications.