Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria
IntroductionGanmai Dazao Decoction is a traditional Chinese recipe, and is composed of licorice, floating wheat, and jujube.MethodsEffects of lactic acid bacteria fermentation on the physicochemical properties, antioxidant activity, and γ-aminobutyric acid of Ganmai Dazao Decoction were studied. The...
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Frontiers Media S.A.
2023-11-01
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| Series: | Frontiers in Microbiology |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1274353/full |
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| author | Linya Wei Yiming Li Zina Hao Zhenjie Zheng Huixin Yang Suixin Xu Shihan Li Lili Zhang Lili Zhang Yunhe Xu |
| author_facet | Linya Wei Yiming Li Zina Hao Zhenjie Zheng Huixin Yang Suixin Xu Shihan Li Lili Zhang Lili Zhang Yunhe Xu |
| author_sort | Linya Wei |
| collection | DOAJ |
| description | IntroductionGanmai Dazao Decoction is a traditional Chinese recipe, and is composed of licorice, floating wheat, and jujube.MethodsEffects of lactic acid bacteria fermentation on the physicochemical properties, antioxidant activity, and γ-aminobutyric acid of Ganmai Dazao Decoction were studied. The changes of small and medium molecules in Ganmai Dazao Decoction before and after fermentation were determined by LC–MS non-targeted metabolomics.ResultsThe results showed that the contents of lactic acid, citric acid, acetic acid, and total phenol content increased significantly, DPPH free radical clearance and hydroxyl free radical clearance were significantly increased. γ-aminobutyric acid content was 12.06% higher after fermentation than before fermentation. A total of 553 differential metabolites were detected and identified from the Ganmai Dazao Decoction before and after fermentation by partial least squares discrimination and VIP analysis.DiscussionAmong the top 30 differential metabolites with VIP values, the content of five functional substances increased significantly. Our results showed that lactic acid bacteria fermentation of Ganmai Dazao Decoction improves its antioxidant effects and that fermentation of Ganmai Dazao Decoction with lactic acid bacteria is an innovative approach that improves the health-promoting ingredients of Ganmai Dazao Decoction. |
| first_indexed | 2024-03-11T13:27:37Z |
| format | Article |
| id | doaj.art-8c3eb779277947b791b8b4c8b55a3b1a |
| institution | Directory Open Access Journal |
| issn | 1664-302X |
| language | English |
| last_indexed | 2024-03-11T13:27:37Z |
| publishDate | 2023-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj.art-8c3eb779277947b791b8b4c8b55a3b1a2023-11-03T05:56:29ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2023-11-011410.3389/fmicb.2023.12743531274353Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteriaLinya Wei0Yiming Li1Zina Hao2Zhenjie Zheng3Huixin Yang4Suixin Xu5Shihan Li6Lili Zhang7Lili Zhang8Yunhe Xu9Department of Food and Health, Jinzhou Medical University, Jinzhou, ChinaDepartment of Food and Health, Jinzhou Medical University, Jinzhou, ChinaDepartment of Food and Health, Jinzhou Medical University, Jinzhou, ChinaDepartment of Food and Health, Jinzhou Medical University, Jinzhou, ChinaComparative Molecular Biosciences Graduate Program, University of Minnesota, Minneapolis, MN, United StatesDepartment of Food and Health, Jinzhou Medical University, Jinzhou, ChinaDepartment of Food and Health, Jinzhou Medical University, Jinzhou, ChinaDepartment of Food and Health, Jinzhou Medical University, Jinzhou, ChinaComparative Molecular Biosciences Graduate Program, University of Minnesota, Minneapolis, MN, United StatesDepartment of Food and Health, Jinzhou Medical University, Jinzhou, ChinaIntroductionGanmai Dazao Decoction is a traditional Chinese recipe, and is composed of licorice, floating wheat, and jujube.MethodsEffects of lactic acid bacteria fermentation on the physicochemical properties, antioxidant activity, and γ-aminobutyric acid of Ganmai Dazao Decoction were studied. The changes of small and medium molecules in Ganmai Dazao Decoction before and after fermentation were determined by LC–MS non-targeted metabolomics.ResultsThe results showed that the contents of lactic acid, citric acid, acetic acid, and total phenol content increased significantly, DPPH free radical clearance and hydroxyl free radical clearance were significantly increased. γ-aminobutyric acid content was 12.06% higher after fermentation than before fermentation. A total of 553 differential metabolites were detected and identified from the Ganmai Dazao Decoction before and after fermentation by partial least squares discrimination and VIP analysis.DiscussionAmong the top 30 differential metabolites with VIP values, the content of five functional substances increased significantly. Our results showed that lactic acid bacteria fermentation of Ganmai Dazao Decoction improves its antioxidant effects and that fermentation of Ganmai Dazao Decoction with lactic acid bacteria is an innovative approach that improves the health-promoting ingredients of Ganmai Dazao Decoction.https://www.frontiersin.org/articles/10.3389/fmicb.2023.1274353/fullGanmai Dazao DecoctionGABAlactic acid bacterial fermentationantioxidant effectsnon-targeted metabolomics |
| spellingShingle | Linya Wei Yiming Li Zina Hao Zhenjie Zheng Huixin Yang Suixin Xu Shihan Li Lili Zhang Lili Zhang Yunhe Xu Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria Frontiers in Microbiology Ganmai Dazao Decoction GABA lactic acid bacterial fermentation antioxidant effects non-targeted metabolomics |
| title | Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria |
| title_full | Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria |
| title_fullStr | Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria |
| title_full_unstemmed | Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria |
| title_short | Fermentation improves antioxidant capacity and γ-aminobutyric acid content of Ganmai Dazao Decoction by lactic acid bacteria |
| title_sort | fermentation improves antioxidant capacity and γ aminobutyric acid content of ganmai dazao decoction by lactic acid bacteria |
| topic | Ganmai Dazao Decoction GABA lactic acid bacterial fermentation antioxidant effects non-targeted metabolomics |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2023.1274353/full |
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