Dynamic changes in the chemical composition and metabolite profiles of drumstick (Moringa oleifera Lam.) leaf flour during fermentation
Solid-state fermentation (SSF) using mixed strains can increase the nutritional value and antioxidant content of Moringa oliefera Lam. leaf flour (MLF). However, little is known about the chemical composition and metabolite profiles of MLF during the fermentation process. In this work, mixed strains...
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| Published in | Food science & technology Vol. 155; p. 112973 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
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Elsevier Ltd
01.02.2022
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| Abstract | Solid-state fermentation (SSF) using mixed strains can increase the nutritional value and antioxidant content of Moringa oliefera Lam. leaf flour (MLF). However, little is known about the chemical composition and metabolite profiles of MLF during the fermentation process. In this work, mixed strains of Aspergillus Niger, Candida utilis and Bacillus subtilis were inoculated into MLF for SSF. The MLF's contents of crude protein (CP), crude fiber (CF), water soluble carbohydrate (WSC), reducing sugar, tannin and phytic acid all changed significantly as fermentation proceeded. A metabolomic analysis was performed using GC-TOF-MS, resulting in the identification of 347 metabolites. Fermentation with mixed strains significantly affected levels of amino acids, sugars, and organic acids; concentrations of most amino acids, oligosaccharides, organic acids, nucleosides, γ-aminobutyric acid (GABA), and myo-inositol were higher after 3 d of SSF than at the start. Additionally, several intermediate metabolites were detected in 3 d fermented MLF. The mixed microorganisms' metabolic activity thus seems to peak after 3 d of fermentation under the tested conditions. These results provide new insights into the changes in the chemical composition and metabolite content of MLF during SSF and reveal possibilities for producing valuable compounds via this process.
•Solid-state fermentation was conductive to improving drumstick leaf nutritional value.•Protein content was increased.•Anti-nutritional factors tannins, phytic acid were decreased.•Some beneficial metabolites were released during fermentation. |
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| AbstractList | Solid-state fermentation (SSF) using mixed strains can increase the nutritional value and antioxidant content of Moringa oliefera Lam. leaf flour (MLF). However, little is known about the chemical composition and metabolite profiles of MLF during the fermentation process. In this work, mixed strains of Aspergillus Niger, Candida utilis and Bacillus subtilis were inoculated into MLF for SSF. The MLF's contents of crude protein (CP), crude fiber (CF), water soluble carbohydrate (WSC), reducing sugar, tannin and phytic acid all changed significantly as fermentation proceeded. A metabolomic analysis was performed using GC-TOF-MS, resulting in the identification of 347 metabolites. Fermentation with mixed strains significantly affected levels of amino acids, sugars, and organic acids; concentrations of most amino acids, oligosaccharides, organic acids, nucleosides, γ-aminobutyric acid (GABA), and myo-inositol were higher after 3 d of SSF than at the start. Additionally, several intermediate metabolites were detected in 3 d fermented MLF. The mixed microorganisms' metabolic activity thus seems to peak after 3 d of fermentation under the tested conditions. These results provide new insights into the changes in the chemical composition and metabolite content of MLF during SSF and reveal possibilities for producing valuable compounds via this process.
•Solid-state fermentation was conductive to improving drumstick leaf nutritional value.•Protein content was increased.•Anti-nutritional factors tannins, phytic acid were decreased.•Some beneficial metabolites were released during fermentation. |
| ArticleNumber | 112973 |
| Author | Zheng, Mengxia Zhang, Junjie Shi, Honghui Yang, Endian Yang, Heyue Chen, Xiaoyang Huang, Xiaoling |
| Author_xml | – sequence: 1 givenname: Honghui orcidid: 0000-0003-4602-2937 surname: Shi fullname: Shi, Honghui organization: College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang Province, 310018, China – sequence: 2 givenname: Endian surname: Yang fullname: Yang, Endian organization: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, Guangzhou, 510642, China – sequence: 3 givenname: Heyue surname: Yang fullname: Yang, Heyue organization: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, Guangzhou, 510642, China – sequence: 4 givenname: Xiaoling surname: Huang fullname: Huang, Xiaoling organization: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, Guangzhou, 510642, China – sequence: 5 givenname: Mengxia surname: Zheng fullname: Zheng, Mengxia organization: College of Forestry and Landscape Architecture, South China Agricultural University, Guangzhou, 510642, China – sequence: 6 givenname: Xiaoyang surname: Chen fullname: Chen, Xiaoyang email: xychen@scau.edu.cn organization: State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources (South China Agricultural University), Guangzhou, 510642, China – sequence: 7 givenname: Junjie surname: Zhang fullname: Zhang, Junjie email: junjiezhang@scau.edu.cn organization: Guangdong Key Laboratory for Innovative Development and Utilization of Forest Plant Germplasm, Guangzhou, 510642, China |
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| CitedBy_id | crossref_primary_10_3389_fnut_2023_1093036 crossref_primary_10_3390_fermentation9070587 crossref_primary_10_1016_j_procbio_2023_05_007 crossref_primary_10_3390_microorganisms11051319 crossref_primary_10_1016_j_tifs_2023_05_013 crossref_primary_10_1080_14786419_2023_2284862 crossref_primary_10_3390_foods11233762 crossref_primary_10_3390_fermentation8120688 |
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| Keywords | Metabolites Moringa oleifera Lam Solid-state fermentation |
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