Characterisation andin vitrocytotoxicity of toxic and degradation compounds in bamboo shoots (Dendrocalamus Sinicus) during traditional fermentation

Fermentation has been historically applied to reduce bamboo shoot (BS) toxicity. However, the underlying degradation pathway of the toxic compounds remains unknown. In this work, the cytotoxicity of BS against the BRL-3A cells was evaluated, and the changes in chemical constituents were determined to reveal the influence of fermentation on BS. Thein vitrotoxic evaluation revealed fermentation time was crucial in decreasing the toxicity. The main compounds in fresh and fermented were qualitatively and quantitatively determined and were further targeted isolated and identified. A mathematical model to describe the change rate as a function of fermentation time was formulated. Dynamic profiling revealed that taxiphyllin1,p-hydroxybenzaldehyde2and methyl-p-hydroxybenzoate3decreased and transformed into intermediate compounds (p-hydroxybenzoic acid4andp-hydroxybenzyl alcohol5), finally converting intop-hydroxytoluene6during fermentation. The results provided basis on the chemical components for practical fermentation and the quality control of BS products.