Preparation and bioactivity of probiotic-fermented lotus seed and lily bulb beverage.

Introduction: Lotus seeds and lily bulbs are rich in active components, including polysaccharides, flavonoids, polyphenols, and saponins, which exhibit a range of biological activities such as antioxidant, anti-inflammatory, and immune-regulating properties. Consequently, lotus seeds and lily bulbs find extensive applications in the food and cosmetics industries. Method: First, lotus seeds, lily bulbs, and their mixtures were fermented using 19 probiotic strains including Saccharomyces and Lactobacillus. The fermentation methods and strains were screened by comparing the total polysaccharide and total flavonoid contents in the fermentation products under different strains and fermentation methods. Second, single-factor and response surface optimization methods were employed. Using Design-Expert 10 software for Box-Behnken experimental design, with free radical scavenging rate as the response value, three factors affecting the polysaccharide content of the lotus seed and lily bulb fermentation broth were investigated: fermentation time, material concentration, and temperature. Third, the safety of the fermentation products under optimized conditions was evaluated using the chicken embryo chorioallantois membrane as an alternative model for Result: Discussion: Lotus seed and lily hybrid fermentation liquid has antioxidant and anti-inflammatory biological activity, and has exhibited low cytotoxicity with cell viability above 90%, which can expand its application in health care, cosmeceutical application.