Research Progress in the Effects of Microbial Fermentation on Major Functional Components and Biological Activities of Polygonatum sibiricum

Polygonatum sibiricum, a traditional medicinal and edible plant, has attracted extensive attention due to its biological functions such as hypoglycemic, anti-inflammation, antioxidant, and gut microbiota regulatory effects. Studies have shown that the functional effects of P. sibiricum stem from its active components, mainly including polysaccharides, flavonoids, alkaloids, and saponins. Processing methods exert a significant impact on the components and biological activity of P. sibiricum. Traditional processing methods for this Chinese medicinal material include nine cycles of steaming and nine sun-drying, processing with honey, and steaming with rice wine. These methods suffer from several problems such as loss of active substances, introduction of impurities, long processing time, and high cost. Therefore, efficient and green fermentation methods are of great significance for improving the utilization of functional components and enhancing the biological activity of P. sibiricum. Microbial fermentation technology, as a biotechnology with both traditional and modern characteristics, can change the composition of P. sibiricum, generate new active substances, and break down the cell wall barrier through enzymatic action, effectively releasing and transforming functional components (such as polysaccharides and saponins), thereby achieving multiple advantages such as increased solubility, enhanced efficacy, detoxification, and improved flavor and significantly enhancing the bioavailability and health benefits of P. sibiricum. In recent years, studies on the effects of microbial fermentation on active components and functions of P. sibiricum have been widely reported, but a systematic review of these studies is still lacking. Therefore, this article systematically reviews recent progress in microbial fermentation of P. sibiricum from the aspects of process parameter optimization, effects on functional components, and changes in biological activities, providing a theoretical basis for improving the fermentation process of P. sibiricum and for the development of related functional foods.