Changes in Physicochemical Properties, Metabolites and Antioxidant Activity of Edible Grass during Spontaneous Fermentation

Fermentation is a crucial technology to improve the nutritional and functional properties of food materials. In this study, edible grass was processed by spontaneous fermentation. Changes in physicochemical properties, metabolites, and antioxidant activity of edible grass were investigated by colorimetric method and chromatography mass spectrometry-based non-targeted metabolomics approach during fermentation. The highest total polyphenol and total flavonoid contents, and free radical scavenging abilities were observed on the 17th day of fermentation. The maximum activity of superoxide dismutase was maintained stable in the fermentation time range of 7–70 days. In total, 16 differential metabolites were identified with fermentation duration up to 124 days. Fermented edible grass exerted protection from H2O2-induced cytotoxicity on HepG2 cells, regulating by the reduction in reactive oxygen species level and the increase in antioxidant enzyme activities. Overall, this study confirms that fermented edible grass obtained by spontaneous fermentation presented favorable nutritional and functional quality, and is expected to be a kind of food with antioxidant function.Keywords:edible grass;fermentation;metabolite;antioxidant activity;HepG2 cells