Comparison of Three Fermentation Methods for Enhancing Antioxidant and Anti‐Aging Properties in Dendrobium officinale Polysaccharides

ABSTRACT Excessive free radicals accelerate aging, while antioxidant supplementation mitigates oxidative damage and promote lifespan extension. Dendrobium officinale polysaccharides (DOPs) exhibit strong antioxidant properties, which can be enhanced through fermentation. In this study, we compared three fermentation methods, including Lactobacillus plantarum (LP), Saccharomyces cerevisiae (SC), and a combination of Lactobacillus plantarum & Lactobacillus bulgaricus (CL), based on previous research. Our results showed that LP fermentation significantly reduced the molecular weight of DOPs, and produced the most favorable outcomes, both in vitro and in vivo . Specifically, LP‐fermented DOPs effectively reduced all three commonly used oxidative free radicals OH, DPPH and ABTS in vitro . It also reduced the production of reactive oxygen species (ROS) and increased the expression of antioxidant enzymes, including glutathione reductase (GR), superoxide dismutase (SOD) and catalase (CAT) in Caenorhabditis elegans . This led to improved motility, increased heat stress resistance, and extended lifespan of the nematode. These findings underscore LP‐fermented DOPs as the most effective fermentation method, offering antioxidant benefits to combat aging and oxidative stress‐related diseases.