Static Magnetic Field-Assisted Fermentation of Ginkgo biloba Leaves by Lacticaseibacillus paracasei: Process Optimization for Total Flavonoids, Nutritional Components, and Hypoglycemic Activity Analysis

Abstract

A static magnetic field (SMF)-assisted liquid-state fermentation strategy using Lacticaseibacillus paracasei (L. paracasei) is proposed to improve the comprehensive utilization value of Ginkgo biloba leaves. Taking total flavonoid extraction yield as the objective, Box-Behnken response surface methodology was adopted to optimize the fermentation process. Meanwhile, the nutritional components and hypoglycemic activity of Ginkgo biloba leaves in vitro before and after fermentation were compared and analyzed. The optimal fermentation conditions were determined as follows: 3-fold-diluted De Man, Rogosa, and Sharpe (MRS) medium, an SMF intensity of 4.2 mT, an SMF duration of 2.9 h, and an inoculum size of 6.5%. Under these conditions, the total flavonoid extraction yield reached (3.41 ± 0.11)%, which was 3.33 times that of unfermented raw material. Analysis of the nutritional components revealed that after SMF-assisted fermentation, crude protein and crude fat contents increased by 59.58% and 13.72%, while ash and crude fiber contents decreased by 24.84% and 35.66%, respectively. SMF application also significantly affected the crude fiber content (p < 0.05). Meanwhile, the contents of phytic acid, tannins, phenolic acids, and ginkgolic acids in the SMF-assisted group declined by 29.56%, 43.10%, 23.42%, and 50.37%, respectively, and the SMF further promoted the degradation of anti-nutritional factors. Hypoglycemic activity analysis indicated that fermentation markedly enhanced the inhibitory effect of Ginkgo biloba leaf-derived flavonoids against α-glucosidase and α-amylase, and that SMF stimulation may also contribute to strengthening this inhibitory activity. This study demonstrates that SMF-coupled probiotic fermentation is an effective and environmentally friendly approach for processing Ginkgo biloba leaves, providing experimental support for high-value utilization of plant-based resources through physical-field-assisted microbial fermentation.

The authors' abstract, as published at the source. Fermentation, 2026 · DOI ↗