Metabolite profile changes and increased antioxidative and antiinflammatory activities of mixed vegetables after fermentation by Lactobacillus plantarum

Abstract

Fermented vegetables have emerged as prebiotics with various health benefits. However, the possible mechanisms behind their health benefits are unclear. To relate the metabolite profile changes in fermented mixed vegetables with associated health benefits of fermented vegetables, we analyzed the metabolite profiles of mixed vegetables, before and after fermentation by Lactobacillus plantarum , using gas chromatography/time-of-flight–mass spectrometry (GC/TOF–MS). To analyze health benefits of fermented vegetables, antioxidative and antiinflammatory activities were measured using RAW 264.7 cells. Among 78 metabolites identified by GC/TOF–MS in this study, those significantly increased after fermentation include antioxidative and/or antiinflammatory agents such as lactate, 3-phennyllactate, indole-3-lactate, β-hydroxybutyrate, γ-aminobutyrate, and glycerol. These metabolites may have been either newly synthesized or depolymerized from high molecular weight polymers from vegetables during fermentation. This is the first metabolomics study to relate metabolite profile changes with increased health benefits of fermented vegetables.

Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in nozawana pickle fermentation

“…Their strong pH-lowering capacity, however, could be useful in nozawana-zuke production to increase preservability during storage and aid fermentation in difficult conditions, such as conditions with limited amounts of fermentable sugars and nutrients. Samples fermented with both Lactiplantibacillus plantarum strains were also characterized by increased production of DHA, as reported in a study of fermented mixed vegetables ( Kim, Choi, Park, & Kim, 2019 ). DHA is associated with a sweet, cooling taste and ether-type odor and is known to affect the sensory quality of wine ( Du Toit & Pretorius, 2000 ); however, its effect on fermented pickle taste remains unclear.…”

Impact of malolactic fermentation with Lactobacillus plantarum on volatile compounds of sea buckthorn juice

“…Earlier, L. plantarum has been successfully used to improve the aroma profile of mulberry juices [14]. Besides flavor modification, benefits of using L. plantarum for bioprocessing of plant materials include improved shelf-life and food safety [15,16], increased antioxidant capacity [14,17,18], and enhanced nutritional value and probiotic properties [19]. However, the changes in physicochemical properties are both raw material and strain dependent; fermentation of pomegranate juice with L. plantarum led to beneficial impact on aroma profile [20], while reducing antioxidant activity [21].…”

Effect of salt concentration on microbial communities, physicochemical properties and metabolite profile during spontaneous fermentation of Chinese northeast sauerkraut

“…Increased levels of organic acids might have antioxidative and anti‐inflammatory activities that could contribute to various health benefits of fermented vegetables (Kim et al . 2019). Citric acid, a major acid in cabbage, diffuses into the brine and then is metabolized by micro‐organisms to produce flavour compounds such as diacetyl, acetoin, butanediol and acetaldehyde (Smid and Kleerebezem 2014).…”

“…Organic acids (citric acid, lactic acid and acetic acid) are important elements of sauerkraut flavour and taste, and are known to represent a collective phenotype that reflects the microbial community of sauerkraut (Choi et al 2019). Increased levels of organic acids might have antioxidative and anti-inflammatory activities that could contribute to various health benefits of fermented vegetables (Kim et al 2019). Citric acid, a major acid in cabbage, diffuses into the brine and then is metabolized by micro-organisms to produce flavour compounds such as diacetyl, acetoin, butanediol and acetaldehyde (Smid and Kleerebezem 2014).…”