The effects of lactic acid bacterial fermentation on the nutritional components and functional metabolites of Cyclocodon lancifolius fruit

As a fruit with both medicinal and edible value, traditional processing often reduces Cyclocodon lancifolius 's nutritional value. This study evaluated fermenting C. lancifolius fruit pulp with Lactobacillus plantarum, Lactobacillus buchneri, and Lactobacillus reuteri . Following fermentation, chroma increased while hue declined, alongside elevated taste response values. Total flavonoids, phenolics, and free amino acids accumulated, significantly enhancing antioxidant activity and potent inhibition of xanthine oxidase and pancreatic lipase. Metabolomic analysis revealed distinct profiles, with flavonoids and amino acids being the most abundant annotated compounds. Key discriminatory pathways included phenylalanine metabolism, phenylpropanoid biosynthesis, and ABC transporters. Notably, malvin-type anthocyanins were identified in fermented samples. Among the three strains, L. reuteri demonstrated superior metabolic conversion capacity, achieving the highest anthocyanin accumulation (66.48 ± 6.33 μg/mL at 12 h). Collectively, all three strains are suitable for fermenting C. lancifolius juice and are promising candidates for developing functional fermented products.