Influence of Lactobacillus plantarum-aided fermentation on the health benefits and functional role of the leaves of Ceiba pentandra

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Introduction Ceiba pentandra is underutilized, valued for its fiber-rich fruits, medicinal properties, and ecological significance in traditional and industrial uses. This study investigates the influence of Lactobacillus plantarum -aided fermentation on the nutritional prowess and the functional properties of Ceiba pentandra leaves. Methods Dried leaves were fermented for 5 days at 0, 1, 3, and 5 days, and the findings were compared with those of the commonly consumed Corchorus olitorius leave s , serving as the reference. The nutritional and antioxidant qualities were evaluated using standard methods, while the biochemical status ( α -amylase and lactate dehydrogenase (LDH)) activities were measured using precision kits. The vitamin and phytochemical statuses were qualitatively and quantitatively monitored using High-Performance Liquid Chromatographic techniques. Results Fermented leaves of Ceiba pentandra were significantly higher ( p < 0.05) in pH, bacterial growth, ash, and significantly lower ( p < 0.05) in iron, manganese, and crude fiber compared to those of Corchorus olitorius . This fermentation significantly reduced ( p < 0.05) antioxidant capacity (FRAP) by 19.11 and 13.63% in Ceiba pentandra and Corchorus olitorius leaves, respectively, which remains comparable. LDH activity significantly increased ( p < 0.05) by 11.98 and 2.93% with fermentation duration in Ceiba pentandra and Corchorus olitorius leaves, respectively. Fermented leaves of Ceiba pentandra were notably rich in ginsenoside (717.824 mg/ 100 mg), catechin (129.459 mg/ 100 mg), kaempferol (112.745 mg/ 100 mg), rutin (63.263 mg/ 100 mg), stevioside (60.632 mg/ 100 mg), saponin white (52.617 mg/ 100 mg), caffeic acid (48.909 mg/ 100 mg), and resveratrol (9.037 mg/ 100 mg) in decreasing order among the sixteen bioactives detected. Conclusion The fermented leaves are nutritionally rich and have health benefits, while LDH is the biochemical agent engaged by the probiotic organism.

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