Microbial Fermentation Reduces Xerostomia‐Related 5‐Demethylnobiletin in Aurantii Fructus: A Chromatographic and Pharmacological Evaluation

ABSTRACT

Aurantii Fructus is a widely used herb with dual‐purpose food–medicine applications; however, prolonged consumption may lead to the development of xerostomia. Although traditional processing methods of Aurantii Fructus can mitigate this adverse effect, they are characterized by cumbersome procedures and significant time demands, and the key constituents and underlying mechanisms responsible for symptom alleviation remain insufficiently defined. In the present study, we propose an innovative microbial fermentation approach (FY) for processing Aurantii Fructus, which markedly streamlines the workflow and shortens the overall processing duration. Notably, FY significantly reduces the content of 5‐demethylnobiletin, a xerostomia‐related component, in Aurantii Fructus and ameliorates dry mouth symptoms, which is associated with the modulation of aquaporin‐5 (AQP5) protein expression in the submandibular gland. This microbial fermentation strategy not only improves processing efficiency and reduces time and cost but also helps elucidate the key constituents and mechanisms involved in mitigating dry mouth, thereby providing a new direction for the optimized processing and broader application of Aurantii Fructus.