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

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...

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Published inNutrients 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
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LanguageEnglish
Published Switzerland MDPI AG 14.03.2024
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Abstract 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.
AbstractList 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 Limosilactobacillus fermentum KCTC15072BP (LFG) and fermentation by Lactiplantibacillus plantarum KGMB00831 (LPG) in guava leaf extract (0%, 0.5%, and 2% ( w / v ))-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.
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 Limosilactobacillus fermentum KCTC15072BP (LFG) and fermentation by Lactiplantibacillus plantarum KGMB00831 (LPG) in guava leaf extract (0%, 0.5%, and 2% (w/v))-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.
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.
Author Hong, Seong-Min
Lee, Heaji
Kim, Sun-Yeou
Kim, Seon-Hyeok
Jun, Bo-Gyu
Lim, Yunsook
Kim, Su-Hyun
Lee, Choong-Hwan
AuthorAffiliation 2 College of Pharmacy, Gachon University, Incheon 21936, Republic of Korea; ssun0701@gachon.ac.kr (S.-H.K.); hongsm0517@gmail.com (S.-M.H.); sunnykim@gachon.ac.kr (S.-Y.K.)
4 Gachon Institute of Pharmaceutical Science, Gachon University, Incheon 21936, Republic of Korea
5 Research Institute for Bioactive-Metabolome Network, Konkuk University, Seoul 05029, Republic of Korea
3 Department of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of Korea; ji3743@khu.ac.kr (H.L.); ylim@khu.ac.kr (Y.L.)
1 Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of Korea; qhrb030@naver.com (B.-G.J.); kimsuhyun2019@naver.com (S.-H.K.)
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Snippet Probiotic fermentation of plant-based materials can lead to the generation of various bioactive substances via bacterial metabolites and the biotransformation...
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SubjectTerms 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
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Title Metabolomic Comparison of Guava ( Psidium guajava L.) Leaf Extracts Fermented by Limosilactobacillus fermentum and Lactiplantibacillus plantarum and Their Antioxidant and Antiglycation Activities
URI https://www.ncbi.nlm.nih.gov/pubmed/38542752
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https://search.proquest.com/docview/3014007909
https://pubmed.ncbi.nlm.nih.gov/PMC10974377
https://doaj.org/article/4f431617629f4a07aa96ccdc4cb353bc
Volume 16
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