Preparation Technology and Antitumor Analysis of the Composite Jiaosu from <i>Lycium</i><i> </i><i>ruthenicum</i> Murr and <i>Coix</i><i> </i><i>lacryma-jobi</i>

Lycium ruthenicum Murr. (L. ruthenicum) and Coix lacryma-jobi (C. lacryma-jobi) were utilized as the composite fermentation raw materials with probiotics to conduct fermentation experiments. Through single-factor tests (fermentation time, inoculation amount, strain ratio, and substrate concentration) and orthogonal tests, the preparation process of the composite Jiaosu was optimized for fermentation time, inoculation amount, strain ratio, and substrate concentration. The total flavonoid content and the antitumor ability of the L. ruthenicum and C. lacryma-jobi composite Jiaosu were also determined by spectrophotometric method and MTT assay. The results showed that the optimal preparation process of the L. ruthenicum and C. lacryma-jobi composite Jiaosu was as follows: the strain ratio was 1:1:1:2 (Streptococcus thermophilus: Lactobacillus bulgaricus: Bifidobacterium adolescentis: Lactobacillus acidophilus, mass ratio), the inoculation amount was 8%, the fermentation time was 6 days, and the substrate concentration was 9%. The measured extracellular polysaccharide content was 0.67 mg/mL, and the flavonoid content was 0.10 mg/mL. The best inhibitory effect on A-549 tumor cells was achieved by Jiaosu at a concentration of 10-3 mg/mL, with an inhibition rate of 12.17%. It shows that L. ruthenicum and C. lacryma-jobi composite Jiaosu can hinder the growth, proliferation and other related activities of the tumor cells to a certain extent, which also provides an important theoretical basis for the development of related anti-tumor products.