The role of bioactive compounds in coconut water-herb fermentation: formation of biological nanoparticles and their application in the modulation of intestinal microbiota

This research investigates how bioactive compounds in fermented coconut water with herbal rhizomes (ginger, turmeric, lemongrass) contribute to biological nanoparticle formation and intestinal microbiota modulation. The study employed probiotic cultures to ferment the coconut water-herbal rhizome mixture and conducted comprehensive analyses including 16S rRNA gene sequencing, antioxidant activity assessment, antibacterial testing against E. coli, metabolite profiling via LC-HRMS/MS, and particle size characterization. Results revealed Limosilactobacillus dominance (80.2 ± 2.1%) in the fermentation process, with peak antioxidant activity occurring on day 3 (6.0 ± 0.3-fold increase,p < .001). The optimal antibacterial activity against E. coli was achieved with equal ratios (1:1:1) of herbal rhizomes. Metabolite analysis identified bioactive compounds including chlorogenic acid (2.3-fold increase), curcumin (4.1-fold increase), and gingerol (3.2-fold increase). Notably, fermentation reduced particle sizes to nanoscale (100–300 nm vs 1000–2000 nm in controls), enhancing bioactive compound bioavailability through increase surface area effects. The findings suggest that this fermented product has significant potential as a nutraceutical for intestinal microbiota modulation and immune system enhancement.