Effects of <i>Acetobacter</i> sp. GDMCC1.152 on Polyphenolic Compounds and Bioactive Functions in <i>Lilium lancifolium</i> Bulbs

Fermentation is a vital food processing technique that can modify the structure and function of bioactive compounds. This study explored the transformation of polyphenols in Lilium lancifolium bulbs during enzymatic hydrolysis and acetic acid bacterial fermentation. Polyphenol profiles were characterized using high-performance liquid chromatography (HPLC), and antioxidant activity was evaluated using a zebrafish model. Enzymatic hydrolysis promoted the release of regaloside-type polyphenols while reducing p-Coumaric acid. Fermentation led to a fluctuating but overall 7.17-fold increase in total polyphenols after 14 days, and resulted in the emergence of three new compounds─regaloside B, E, and H. The fermented extracts enhanced antioxidant capacity, improving survival rates and reducing reactive oxygen species (ROS) accumulation, lipid peroxidation, and cell death in AAPH-treated zebrafish embryos. These results demonstrate that fermentation combined with enzymatic hydrolysis improves the polyphenol composition and bioactivity of L. lancifolium, offering a promising strategy for developing functional lily based food products.