A systematic review of fermented Saccharina japonica: Fermentation conditions, metabolites, potential health benefits and mechanisms

Nie, Jinlan; Fu, Xiaoting; Wang, Lei; Xu, Jiachao; Gao, Xin

doi:10.1016/j.tifs.2022.03.001

Cited by 16 publications

(5 citation statements)

References 74 publications

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“…However, it is noteworthy that these volatile compounds were not detected in all FMPs, which may be related to the activity of the glycosidases (Hao et al., 2023). In addition, β‐ionone and β‐damascenone can be also produced during fermentation by enzymatic reactions of β‐carotene and neoxanthin, respectively (Liu et al., 2023). In addition to the production of nonvolatile organic acids and volatile ethanol, acetic acid, 2,3‐butanedione, acetoin, and 2,3‐butanediol by homo‐ and hetero‐fermentation, sugars in muskmelon are also converted to other metabolic substrates amino acids and fatty acids.…”

Section: Resultsmentioning

confidence: 99%

Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

Yuan,

Li,

et al. 2024

Food Frontiers

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Five species of plant‐derived lactic acid bacteria (LAB), including Pediococcus pentosaceus, Lactococcus garvieae, Lactiplantibacillus paraplantarum, Weissella paramesenteroides, and Lactococcus lactis, were used for muskmelon fermentation to improve flavor characteristics. Comparative genomic analysis showed that a high proportion of annotated genes were related to carbohydrate metabolism and amino acid metabolism in all five strains. L. lactis P‐1 (Ll1) contained the highest proportion (2.02%) of genes from the glycoside hydrolase family associated with carbohydrate metabolism. Gas chromatography–mass spectrometry results showed that 89 volatile compounds in muskmelon purees were identified; the largest number of volatile compounds was detected in fermented muskmelon puree (FMP) inoculated with W. paramesenteroides FL3, followed by L. paraplantarum FL‐8. A total of 25 key volatile compounds were screened in muskmelon puree, and some unique key volatile compounds (e.g., β‐damascenone, phenylacetaldehyde, and 3‐penten‐2‐one) and taste compounds (e.g., mannitol) were produced by different LAB strains. L. garvieae Pa‐2 and Ll1 were considered to have greater potential due to their ability to produce a greater category of pleasant key aromas. Based on the correlations of potential pathways analyzed using comparative genomics and detected flavor profiles, flavor synthesis pathways in FMP were predicted. Some carbohydrate, amino acid, and fatty acid metabolism pathways, including tricarboxylic acid cycle, glycolysis, and cysteine and methionine metabolism pathways, are common to all five LAB strains. Furthermore, differences in the predicted flavor biosynthesis metabolic pathways in monoterpenoid biosynthesis, phenylalanine metabolism, fatty acid biosynthesis, and fructose and mannose metabolism pathways explained the differences in volatile profiles produced by different strains.

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Section: Resultsmentioning

confidence: 99%

Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

Yuan,

Li,

et al. 2024

Food Frontiers

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“…Addition of different salt concentrations (0%, 3%, 6% or 9%) to cabbage pickling fermentations influenced the LAB abundance and taste quality, with 6% maximising both (Liang et al ., 2020). The LAB abundance in fermented capsicum increased with increased salt addition over the range 1–7%, w/w, so further research is needed on the effect of salt concentration on the texture, sensory attributes and shelf‐life of fermented capsicum (Liu et al ., 2023). In general, lower salt concentrations (0.5–7%, w/w) increase LAB relative abundance and the quality of fermented vegetables.…”

Section: Variables That Influence Vegetable Fermentationmentioning

confidence: 99%

Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

Lu,

Wu,

Huang

et al. 2024

Int J of Food Sci Tech

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SummaryFermented vegetables are nutritionally beneficial and promote good health. China possesses abundant raw vegetable materials and has a longstanding history of fermented vegetable production. However, the traditional process of vegetable fermentation heavily relies on individual producers' experience and knowledge, resulting in inconsistent flavours, variable quality, and the potential generation of harmful substances. The utilisation of lactic acid fermentation starters can effectively inhibit pathogenic bacteria during the fermentation process, enhance product flavour, reduce nitrite production, improve functional and nutritional value, as well as extend shelf‐life. This article comprehensively reviews factors influencing vegetable fermentation; diverse functions performed by lactic acid bacteria throughout the fermentation process and assesses the current industrialisation status of vegetable fermentation in China. It serves as a valuable reference for promoting high‐quality development within the fermented vegetable industry.

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“…Moreover, these two regions are situated in the Yellow Sea, which lies between the Chinese mainland and the Korean Peninsula and share many temperate marine environments. Saccharina japonica is one of the most important cultivated marine Diversity 2024, 16, 245 2 of 12 resources and is widely used in a variety of industries, including the food, cosmetics, and pharmaceutical industries [10][11][12]. Therefore, sustaining harvest conditions and yields of S. japonica is important.…”

Section: Introductionmentioning

confidence: 99%

Comparative Metagenomic Analysis of Marine eDNA Investigating the Production Crisis of Aquacultured Saccharina japonica

Choi,

Yang,

Choi

et al. 2024

Diversity

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Aquaculture farms cultivating Saccharina japonica are highly active in Wando, Korea, and Rongcheng, China. However, the yield of S. japonica significantly declined in the Rongcheng region in 2022 compared to previous records, whereas that in Wando remained at a normal level, presumably due to the presence of a pathogenic microbiome. We used environmental DNA (eDNA) metagenomic analysis to compare the microbial compositions of seawater from aquaculture farms in Wando and Rongcheng. Seawater samples were collected from one Korean site in Wando (WA) and two Chinese sites in Ailian Bay (AB) and Lidao Bay (LB). Metagenomic analysis focusing on the microbial 16S rRNA identified 38 phyla and 58 families of microbiomes in all regions. Potentially pathogenic bacterial groups associated with S. japonica in AB and LB were more abundant than in WA, suggesting their potential influence on mortality and the decline in the harvest yield of S. japonica. The microbial composition of WA was distinguished from those of the other two sites, which clustered together with higher similarity. Since the S. japonica aquaculture industry is important for both countries, this comparative eDNA monitoring is a valuable initiation towards the next step of problem-solving practices in coastal management in these two aquaculture systems.

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A systematic review of fermented Saccharina japonica: Fermentation conditions, metabolites, potential health benefits and mechanisms

Cited by 16 publications

References 74 publications

Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

Comparative genomics and fermentation flavor characterization of five selected lactic acid bacteria provide predictions for flavor biosynthesis metabolic pathways in fermented muskmelon puree

Fermented vegetables in China: overview, novel processes, influencing factors, lactic acid bacteria and industrialisation status

Comparative Metagenomic Analysis of Marine eDNA Investigating the Production Crisis of Aquacultured Saccharina japonica

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