Dynamics of Physicochemical Properties, Flavor, and Bioactive Components in Lactobacillus-Fermented Pueraria lobata with Potential Hypolipidemic Mechanisms

This study systematically analyzed the multidimensional effects of Lactobacillus fermen- tation on Pueraria lobata (PL) and investigated the potential mechanisms underlying its hypolipidemic activity. Results indicated that fermentation significantly increased the total acid content from 1.02 to 3.48 g·L−1, representing a 2.41-fold increase. Although slight re- ductions were observed in total flavonoids (8.67%) and total phenolics (6.72%), the majority of bioactive components were well...