Abstract
Asparagus roots comprise bioactive compounds with nutritional and biological properties that have been investigated for their health promotion. L. plantarum DMS20174 was introduced to ferment Asparagus sprengeri (A. sprengeri ) fructan (F-ASF), and the effect of such process on the structure and bioactive properties of F-ASF were characterized and investigated in comparison with un-fermented Asparagus fructan (UF-ASF). The Box–Behnken design was employed to optimize Asparagus weight, incubation time, and the inoculum size of L. plantarum to obtain the highest F-ASF yield (10.34 g/L). Asparagus fructans (ASFs) characterized by FTIR and 1H NMR were determined as fructan with terminal glucose. Gel permeation chromatography (GPC) revealed that fermentation decreased the molecular weight from 1770 Da (UF-ASF) to 1229 Da (F-ASF). F-ASF had a dose-dependent stimulatory effect on probiotics, as well as pathogenic inhibition, antioxidant, anticoagulant, fibrinolytic, anti-obesity, and anticancer activities, compared to UF-ASF. Overall, L. plantarum-fermentation of ASF could modify its structure to enhance the bioactive properties, implying the possible application of F-ASF in the medical field.
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