Metabolomic Investigation on Fermentation Products of Achyranthes japonica Nakai by Lactobacillus plantarum.
J Microbiol Biotechnol
; 30(3): 378-381, 2020 Mar 28.
Article
en En
| MEDLINE
| ID: mdl-31838797
ABSTRACT
Fermentation has recently re-emerged as an approach for improved functionality of food products in addition to the traditional roles such as shelf life, taste, and texture. Here, we report dynamic changes in the metabolite profiles of Achyranthes japonica Nakai by Lactobacillus plantarum fermentation, primarily, the significant increases in representative functional ingredients, 20-hydroxyecdysone and 25S-inokosterone. Additionally, untargeted metabolite profiling showed 58% of metabolites underwent significant alteration. The most dynamic change was observed in cellobiose, which showed a 56-fold increase. Others were sugar alcohols and amino acids, while lyxitol and erythritol that were among the most dynamically down-regulated.
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Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Achyranthes
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Lactobacillus plantarum
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Metabolómica
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Fermentación
Idioma:
En
Revista:
J Microbiol Biotechnol
Año:
2020
Tipo del documento:
Article