Metabolomic Comparison of Guava (<i>Psidium guajava</i> L.) Leaf Extracts Fermented by <i>Limosilactobacillus fermentum</i> and <i>Lactiplantibacillus plantarum</i> 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 <i>Limosilactobacillus fermentum</i> KCTC150...
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MDPI AG
2024-03-01
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| Online Access: | https://www.mdpi.com/2072-6643/16/6/841 |
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| author | Bo-Gyu Jun Su-Hyun Kim Seon-Hyeok Kim Seong-Min Hong Heaji Lee Yunsook Lim Sun-Yeou Kim Choong-Hwan Lee |
| author_facet | Bo-Gyu Jun Su-Hyun Kim Seon-Hyeok Kim Seong-Min Hong Heaji Lee Yunsook Lim Sun-Yeou Kim Choong-Hwan Lee |
| author_sort | Bo-Gyu Jun |
| collection | DOAJ |
| description | 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 <i>Limosilactobacillus fermentum</i> KCTC15072BP (LFG) and fermentation by <i>Lactiplantibacillus plantarum</i> KGMB00831 (LPG) in guava leaf extract (0%, 0.5%, and 2% (<i>w</i>/<i>v</i>))-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. |
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| language | English |
| last_indexed | 2024-04-24T17:57:08Z |
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| series | Nutrients |
| spelling | doaj.art-4f431617629f4a07aa96ccdc4cb353bc2024-03-27T13:58:14ZengMDPI AGNutrients2072-66432024-03-0116684110.3390/nu16060841Metabolomic Comparison of Guava (<i>Psidium guajava</i> L.) Leaf Extracts Fermented by <i>Limosilactobacillus fermentum</i> and <i>Lactiplantibacillus plantarum</i> and Their Antioxidant and Antiglycation ActivitiesBo-Gyu Jun0Su-Hyun Kim1Seon-Hyeok Kim2Seong-Min Hong3Heaji Lee4Yunsook Lim5Sun-Yeou Kim6Choong-Hwan Lee7Department of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of KoreaDepartment of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of KoreaCollege of Pharmacy, Gachon University, Incheon 21936, Republic of KoreaCollege of Pharmacy, Gachon University, Incheon 21936, Republic of KoreaDepartment of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of KoreaDepartment of Food and Nutrition, Kyung Hee University, Seoul 02447, Republic of KoreaCollege of Pharmacy, Gachon University, Incheon 21936, Republic of KoreaDepartment of Bioscience and Biotechnology, Konkuk University, Seoul 05029, Republic of KoreaProbiotic 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 <i>Limosilactobacillus fermentum</i> KCTC15072BP (LFG) and fermentation by <i>Lactiplantibacillus plantarum</i> KGMB00831 (LPG) in guava leaf extract (0%, 0.5%, and 2% (<i>w</i>/<i>v</i>))-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.https://www.mdpi.com/2072-6643/16/6/841probiotic fermentationmetabolomicsantioxidant activityantiglycation activity |
| spellingShingle | Bo-Gyu Jun Su-Hyun Kim Seon-Hyeok Kim Seong-Min Hong Heaji Lee Yunsook Lim Sun-Yeou Kim Choong-Hwan Lee Metabolomic Comparison of Guava (<i>Psidium guajava</i> L.) Leaf Extracts Fermented by <i>Limosilactobacillus fermentum</i> and <i>Lactiplantibacillus plantarum</i> and Their Antioxidant and Antiglycation Activities Nutrients probiotic fermentation metabolomics antioxidant activity antiglycation activity |
| title | Metabolomic Comparison of Guava (<i>Psidium guajava</i> L.) Leaf Extracts Fermented by <i>Limosilactobacillus fermentum</i> and <i>Lactiplantibacillus plantarum</i> and Their Antioxidant and Antiglycation Activities |
| title_full | Metabolomic Comparison of Guava (<i>Psidium guajava</i> L.) Leaf Extracts Fermented by <i>Limosilactobacillus fermentum</i> and <i>Lactiplantibacillus plantarum</i> and Their Antioxidant and Antiglycation Activities |
| title_fullStr | Metabolomic Comparison of Guava (<i>Psidium guajava</i> L.) Leaf Extracts Fermented by <i>Limosilactobacillus fermentum</i> and <i>Lactiplantibacillus plantarum</i> and Their Antioxidant and Antiglycation Activities |
| title_full_unstemmed | Metabolomic Comparison of Guava (<i>Psidium guajava</i> L.) Leaf Extracts Fermented by <i>Limosilactobacillus fermentum</i> and <i>Lactiplantibacillus plantarum</i> and Their Antioxidant and Antiglycation Activities |
| title_short | Metabolomic Comparison of Guava (<i>Psidium guajava</i> L.) Leaf Extracts Fermented by <i>Limosilactobacillus fermentum</i> and <i>Lactiplantibacillus plantarum</i> and Their Antioxidant and Antiglycation Activities |
| title_sort | metabolomic comparison of guava i psidium guajava i l leaf extracts fermented by i limosilactobacillus fermentum i and i lactiplantibacillus plantarum i and their antioxidant and antiglycation activities |
| topic | probiotic fermentation metabolomics antioxidant activity antiglycation activity |
| url | https://www.mdpi.com/2072-6643/16/6/841 |
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