Probiotics fermentation enhanced the bioactive properties of Gnaphalium affine water extract and improved regulation ability of gut microbiota

This study investigated the probiotic potential of fermented beverages derived from <i>Gnaphalium affine</i> (<i>G. affine</i>). Three different beverages were prepared by fermenting <i>G. affine</i> water extract with <i>Limosilactobacillus fermentum</i> A6-3 (<i>L. fermentum</i> A6-3), <i>Lactobacillus reuteri</i> A27-1 (<i>L. reuteri</i> A27-1), or both for 48 h. The results demonstrated that bioactive compounds from <i>G. affine</i> promoted the growth of these two probiotics and preserved their viability for at least 28 days at 4 °C. Following fermentation, the concentrations of chlorogenic acid, coniferin, lactic acid, glycolic acid, and behenic acid were significantly elevated. Additionally, the <i>G. affine</i> fermented beverages promoted the growth of intestinal probiotics such as <i>Lactobacillus</i>, <i>Bifidobacterium</i>, while inhibiting pathogens like <i>Clostridium</i>, <i>Shigella</i>. Moreover, the <i>G. affine</i> fermented beverages exhibited beneficial effects, including antibacterial, antioxidant, anti-inflammatory activities. In conclusion, <i>G. affine</i> preserved the viability of probiotics, and probiotic, in turn, enhanced the beneficial functions of the <i>G. affine</i> fermented beverages.