Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers (Platycodon grandiflorum) using Acetobacter pasteurianus A11-2 and analyzed bellflower vinegar (BV) samples using gas chromatography–mass spectrometry and quadrupole time-of-flight mass spectrometry over 15 days of fermentation to assess the quality. We also evaluated their antibacterial and immunoenhancing effects using RAW 264.7 macrophage cells. The major metabolites in BV are organic acids, with the main volatile compounds being ethyl acetate, isoamyl acetate, 1-pentanol, hydroxypropanoic acid, and malonic acid. When we fermented BV from unpeeled roots for 10 days with a starter culture, we observed significant antibacterial and immunoenhancing effects in macrophages. Therefore, we could determine the metabolite and functional differences in vinegar obtained from bellflower roots and proposed that bellflower roots with peel are an effective substrate for developing vinegar and healthy food products.

中文翻译：

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巴氏醋杆菌A11-2产生的桔梗根醋的代谢产物特征和免疫调节特性。

发酵醋由谷物和药用植物制成。在这里，我们使用巴斯德醋杆菌从桔梗去皮和未去皮的根中制得醋（Platycodon grandiflorum）A11-2并在15天的发酵过程中使用气相色谱-质谱和四极杆飞行时间质谱分析了桔梗醋（BV）样品，以评估其质量。我们还使用RAW 264.7巨噬细胞评估了它们的抗菌和免疫增强作用。BV中主要的代谢产物是有机酸，主要的挥发性化合物是乙酸乙酯，乙酸异戊酯，1-戊醇，羟基丙酸和丙二酸。当我们用发酵剂发酵从未剥皮的根中发酵BV 10天时，我们发现巨噬细胞具有显着的抗菌和免疫增强作用。因此，我们可以确定风铃草根中食醋的代谢产物和功能差异，并提出带皮的风铃草根是开发醋和健康食品的有效基质。