Metabolomic Comparison of Guava ( Psidium guajava L.) Leaf Extracts Fermented by Limosilactobacillus fermentum and Lactiplantibacillus plantarum and Their Antioxidant and Antiglycation Activities

• Published in: Nutrients Vol. 16; no. 6; p. 841
• Main Authors: Jun, Bo-Gyu, Kim, Su-Hyun, Kim, Seon-Hyeok, Hong, Seong-Min, Lee, Heaji, Lim, Yunsook, Kim, Sun-Yeou, Lee, Choong-Hwan
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 14.03.2024; MDPI
• Subjects: Antidiabetics; antiglycation activity; antioxidant activity; Antioxidants; Antioxidants - metabolism; Chromatography; Diabetes; Fermentation; Food preservation; Laboratories; Leaves; Limosilactobacillus fermentum; Metabolism; Metabolites; metabolomics; Microorganisms; Particle size; Phenols - analysis; Plant Extracts - chemistry; Plant Extracts - pharmacology; Plant-based foods; probiotic fermentation; Psidium - chemistry; United States > US; antiglycation activity; probiotic fermentation; metabolomics; antioxidant activity
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu16060841

Probiotic fermentation of plant-based materials can lead to the generation of various bioactive substances via bacterial metabolites and the biotransformation of phenolic compounds. We compared the metabolic differences between fermentation by KCTC15072BP (LFG) and fermentation by KGMB00831 (LPG) in guava leaf extract (0%, 0.5%, and 2% ( / ))-supplemented medium via non-targeted metabolite profiling. By performing multivariate statistical analysis and comparing the different guava leaf extract groups, 21 guava-derived and 30 bacterial metabolites were identified. The contents of guava-derived glucogallin, gallic acid, and sugar alcohols were significantly higher in LFG than they were in LPG. Similarly, significantly higher contents of guava-derived pyrogallol, vanillic acid, naringenin, phloretin, and aromatic amino acid catabolites were obtained with LPG than with LFG. LFG led to significantly higher antioxidant activities than LPG, while LPG led to significantly higher antiglycation activity than LFG. Interestingly, the fermentation-induced increase in the guava-leaf-extract-supplemented group was significantly higher than that in the control group. Thus, the increased bioactivity induced by guava fermentation with the Lactobacillaceae strain may be influenced by the synergistic effects between microbial metabolites and plant-derived compounds. Overall, examining the metabolic changes in plant-based food fermentation by differentiating the origin of metabolites provides a better understanding of food fermentation.