Summary: | Objective: The aim of this study was to optimize the fermentation process of <i>Radix Ranunculi ternate</i> via microbial fermentation and analyze the changes in the contents of the main components, the antioxidant and hypoglycemic capacities of the extract before and after fermentation. Methods: The solid-state fermentation process was optimized using single-factor tests and the response surface method, with the yield of the alcohol extract of <i>R. ternate</i> as an evaluation index. Results: The best fermentation process was optimized using solid-state endophytic fungus fermentation technology as follows: strain addition ratio of <i>Chaetomium globosum</i>/<i>Fusarium equiseti</i> = 1:1, fermentation for 5 d, sieve size of 40 mesh, liquid/material ratio of 0.8:1 mL·g<sup>−1</sup>, fermentation temperature of 31 °C, and inoculation amount of 7.5%. Under the optimized conditions, the contents of the water-soluble extract and total polysaccharides decreased by 12.71% and 12.95%, respectively. In the fermentation, the contents of the ethanol-soluble extract, flavonoids, saponins, polyphenols, organic acids, and total amino acids of the fermented <i>R. ternate</i> increased by 19.77%, 57.14%, 79.67%, 14.29%, 17.63%, and 3.82%, respectively. The scavenging rate for DPPH, ABTS<sup>+</sup>, and ·OH free radicals and inhibitory rate for α-amylase of the fermented <i>R. ternate</i> also increased by 19.02%, 14.17%, 7.53%, and 34.54%, respectively, compared with the unfermented <i>R. ternate</i>. Conclusions: Solid-state fermentation opens new avenues for the development and application of <i>R. ternate</i> as a natural antioxidant and hypoglycemic food.
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