Identification of the characteristic chemical constituents in fermented Toona sinensis buds and exploration of their hypoglycemic efficacy by widely targeted metabolomics

• Published in: Food bioscience Vol. 57; p. 103609
• Main Authors: Yang, Song, Zhu, Qian, Ye, Xinqi, Guo, Jiagang, Du, Jingjing, Wu, Yuhan, Jiang, Jian, Ding, Zhien
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.02.2024
• Subjects: Hypoglycemic; Lactiplantibacillus plantarum; Metabolic profile; Toona sinensis; Hypoglycemic; Metabolic profile; Toona sinensis; Lactiplantibacillus plantarum
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2024.103609

Toona sinensis is a unique perennial deciduous tree in China, and its buds are popular vegetables with unique flavors and high nutritional value. In this study, we produced fermented T. sinensis buds using a commercial strain of Lactiplantibacillus plantarum and utilized widely targeted metabolomics to investigate the effect of each Lactobacillus fermentation method on the metabolite composition of fermented T. sinensis buds. Multivariate analysis revealed a significant difference in the metabolic profile between each fermented T. sinensis bud group and the control group. The metabolite profiles of T. sinensis buds fermented for 48 h and 68 h were similar, but both differed significantly from the metabolite profiles of T. sinensis buds fermented for 0 h. Compared with the control group, the T. sinensis buds fermented for 48 h and 68 h had high levels of flavonoids, alkaloids and lipids. In addition, the hypoglycemia test data showed that fermentation significantly increased the ability of T. sinensis buds to inhibit α-amylase and α-glucosidase activities, and the extract of fermented T. sinensis buds significantly improved glucose uptake by IR-HepG2 cells. This study suggests that metabolomics is an effective approach for revealing the differences in metabolite profiles in T. sinensis buds fermented for different durations and is useful for clarifying the mechanism by which fermented T. sinensis buds enhance hypoglycemic activity. •There was a significant difference between the fermented and the raw T.sinensis buds in the metabolic profile.•The difference in the fermentation stage leaded to changes in the chemical profiles of the fermented T. sinensis buds.•The quantity of differential metabolites among fermentation groups was less than that for raw and fermented T.sinensis buds.•L. plantarum fermentation had a positive effect on the hypoglycemic function of T.sinensis buds.