Improved Functional Components and Anti‐Inflammatory and Anti‐Oxidant Activity of Coconut Water by Bidirectional Fermentation Using Ganoderma lucidum

ABSTRACT This study addresses the limited variety of coconut‐based products by exploring bidirectional fermentation of coconut water with Ganoderma lucidum to enhance its value. Under the optimized fermentation parameters (28°C, 10% (v/v) inoculation, initial sugar concentration of 20 g/L, pH 6.0, 150 rpm, 6 days of fermentation, and medium volume of 50 mL per 250 mL), mycelial biomass increased by 208.39%, reaching 19.12 g/L. The fermented product showed substantial enrichment in several bioactive components, with protein, triterpene, intracellular polysaccharide, extracellular polysaccharide, and sterol increasing by 1923.91%, 561.74%, 34.11%, 1285.14%, and 38.97%, respectively. Meanwhile, total acid content increased from 1.1 g/L to 4.43 g/L, while soluble solids decreased from 4.5% to 3.6%. Antioxidant activity was notably elevated, with DPPH, ABTS, and hydroxyl radical scavenging activities increasing by 1038.50%, 922.17%, and 1080.44%, respectively. Polysaccharide and triterpene extracts obtained from the bidirectionally fermented product were applied to macrophage cultures at different concentrations. The polysaccharide extract (200 µg/mL) increased macrophage viability by 121.00%, and the triterpene extract (1 µg/mL) enhanced it by 12.33%, with no observable morphological alterations. The polysaccharide extract (500 µg/mL) reduced IL‐6 and IL‐1β expression by 50.14% and 48.44%, respectively, while the triterpene extract (50 µg/mL) decreased them by 40.84% and 43.53%, respectively. Overall, compared with earlier reports, this work systematically optimized the fermentation of G. lucidum in coconut water and revealed its strong antioxidant and anti‐inflammatory properties, highlighting its potential as a natural functional beverage and nutraceutical. Practical Applications Bidirectionally fermented coconut water with Ganoderma lucidum shows great potential for development into functional beverages or nutritional supplements. Its higher levels of protein, polysaccharide, and triterpene, together with pronounced antioxidant and anti‐inflammatory effects, suggest possible benefits for immune regulation and inflammation control. As a naturally derived and plant‐based product, it represents a safe, palatable choice for health‐conscious consumers and may stimulate innovation in the food and wellness sectors.