This study was designed to evaluate the physicochemical properties and biological activities of steamed and fermented Codonopsis lanceolata. The treatments included NS-NF (non-steamed and non-fermented), NS-LF (non-steamed and L. rhamnosus fermented), S-NF (steamed and non-fermented), and S-LF (steamed and L. rhamnosus fermented). Total polyphenol amounts of S-NF and S-LF were significantly increased to more than 26 mg GAE/g. The highest DPPH scavenging activities were observed for S-NF and S-LF, showing EC 50 values of 0.8 and 0.6 mg/mL, respectively. The growths of Staphylococcus aureus, Listeria monocytogenes, Salmonella Typhimurium, and Shigella boydii were effectively inhibited by S-LF (MIC<9 mg/mL). The NS-LF and S-LF (EC 50 <6 mg/mL) effectively inhibited α-Glucosidase and tyrosinase activities compared to NS-NF (EC 50 <17 mg/mL). The S-LF exhibited the highest acetylcholinesterase (AChE) inhibitory activity (IC 50 <32 mg/mL). Therefore, the results suggest that the application of the steaming process combined with probiotic fermentation can effectively enhance the biological and pharmacological activities in C. lanceolata.
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