Tinospora cordifolia (Giloy) is an important Ayurvedic medicinal plant known for its immunomodulatory, antidiabetic, hepatoprotective and antioxidant properties. This study assesses the biochemical composition of Giloy before and after microbial fermentation. It also investigates how microbial fermentation adds to its nutritional and therapeutic ability.
Unfermented Giloy had 68,993 mg/g carbohydrates, 4.25 mg/g phenolics, 448.21 mg/g protein, 39.4 mg/g niacin and 12.5 mg/g vitamin C. After fermentation, significant increase was observed in various parameters. Protein increased to 687.709 mg/g, phenolics to 5.0 mg/g, vitamin C to 20 mg/g, and niacin to 65.4 mg/g. Carbohydrates reduced to 43,540 mg/g due to microbial utilization. Both Gram-positive and Gram-negative bacteria along with spore-forming microorganisms were observed.
These results indicates that fermentation improves bioavailability of active compounds and boosts nutritional potency. This study indicates that the fermented Giloy can be more effective for developing nutraceuticals, fermented herbal tonics, and functional foods.