Enhancement of the bioactive compounds and biological activities of maca (Lepidium meyenii) via solid-state fermentation with Rhizopus oligosporus

TL;DR

Fermenting maca with Rhizopus oligosporus boosts its bioactive compounds and health benefits, making it a promising ingredient for food and medicine.

Contribution

This study demonstrates that solid-state fermentation with Rhizopus oligosporus enhances maca's bioactive content and functional properties.

Findings

Fermentation increased l-carnitine content to 157.3 μg/g and boosted macamide B by 93%.

Flavonoid and saponin contents rose by 88.2% and 110.3%, respectively, after fermentation.

Fermented maca showed improved water retention, cholesterol binding, and neuroprotective effects.

Abstract

Maca (Lepidium meyenii Walp) is renowned for its phytochemicals, including amino acids, saponins, and macamides, confer nutritional and medicinal benefits. This study analyzed the bioactive constituents of maca via solid-state fermentation with Rhizopus oligosporus for 0–15 days. After fermentation, the l-carnitine content reached 157.3 μg/g. A 93% increase in macamide B was recorded after 7-day fermentation. Total flavonoid and saponin contents increased by 88.2% and 110.3%, respectively. The fermentation process significantly enhanced the physicochemical attributes of maca; in particular, its water retention and cholesterol-binding capacities increased by 1.73- and 4.30-fold, respectively, compared with the non-fermented maca. Moreover, fermented maca exhibited stronger antioxidant and α-glucosidase-inhibiting effects than non-fermented maca. Finally, the neuroprotective effect of maca on HT-22 cells increased by 23% after 5-day fermentation. These findings demonstrate the potential of fermented maca as a novel ingredient for foods, beverages, and pharmaceuticals.

The online version contains supplementary material available at 10.1007/s10068-023-01508-6.

Figures