Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics

Waste to Wealth: Dynamics and metabolic profiles of the conversion of jackfruit flake into value-added products by different fermentation methods

“…In this work, compared to non-fermented sample, both monoculture fermentation and co-fermentation could enhance the inhibition ability of α -amylase and lipase, which proved that LAB fermentation could improve the inhibition of lipase and α -amylase. This is consistent with the finding reported by Wang et al, 2023 , Wang et al, 2023 , Wang et al, 2023 . Therefore, we believe that fermented jackfruit flake is a promising dietary ingredient for ameliorating metabolic disease through probiotics.…”

“…To the best of our knowledge, polyphenol and flavonoid are generated via the shikimate pathway and the phenylpropanoid pathway. Wang et al, 2023 , Wang et al, 2023 , Wang et al, 2023 found combination of ultrasound and γ-aminobutyric acid enhanced the polyphenol content of mung bean sprouts, and these phenolics are closely related to phenylpropanoid biosynthesis. Recently, Wang et al, 2023 , Wang et al, 2023 , Wang et al, 2023 developed a compound wine made from Lycium barbarum and Polygonatum cyrtonema by different fermentation methods, including S. cerevisiae RW only, D. hansenii AS2.45 alone, and synergistic fermentation of D. hansenii AS2.45 and S. cerevisiae RW.…”

“… Wang et al, 2023 , Wang et al, 2023 , Wang et al, 2023 found combination of ultrasound and γ-aminobutyric acid enhanced the polyphenol content of mung bean sprouts, and these phenolics are closely related to phenylpropanoid biosynthesis. Recently, Wang et al, 2023 , Wang et al, 2023 , Wang et al, 2023 developed a compound wine made from Lycium barbarum and Polygonatum cyrtonema by different fermentation methods, including S. cerevisiae RW only, D. hansenii AS2.45 alone, and synergistic fermentation of D. hansenii AS2.45 and S. cerevisiae RW. Non-targeted metabolomics analysis indicated that the phenylpropanoid biosynthesis pathway was present in all three comparison groups and suggested that it was the metabolic pathway that was critical in affecting samples prepared from different yeast combinations.…”

“…1 , the pH values of the two groups of inoculated fermented jackfruit flake puree decreased compared with spontaneous fermented jackfruit flake puree at the end of fermentation stage (48 h), while the TA content of two fermented groups increased higher rates than the spontaneous fermented group. The alter pH value was negatively correlated with the variation in TA content, which indicates that additional acids were generated after fermentation with LAB or co-fermentation of LAB and yeast for 48 h. The further acidity of these two fermented groups is potentially due to its elevated efficiency in metabolizing sugar into organic acids ( Wang et al, 2023 , Wang et al, 2023 , Wang et al, 2023 ). As expected, co-fermentation exhibited improved acidification characteristics than monoculture LAB or spontaneous fermentation and this trend was consistent with the results reported by Andeta et al (2018) .…”