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

Jungyeon Kim, Kum Boo Choi, Ju Hun Park, Kyoung Heon Kim

Research output: Contribution to journalArticle

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.

Original languageEnglish
Article numbere0217180
JournalPloS one
Volume14
Issue number5
DOIs
Publication statusPublished - 2019 May 1

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Lactobacillus plantarum
Vegetables
Metabolites
anti-inflammatory activity
Fermentation
Anti-Inflammatory Agents
antioxidant activity
Insurance Benefits
vegetables
fermentation
metabolites
Health
Gas chromatography
Gas Chromatography
Spectrometry
lactates
spectroscopy
Spectrum Analysis
gas chromatography
Hydroxybutyrates

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Agricultural and Biological Sciences(all)

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Metabolite profile changes and increased antioxidative and antiinflammatory activities of mixed vegetables after fermentation by Lactobacillus plantarum. / Kim, Jungyeon; Choi, Kum Boo; Park, Ju Hun; Kim, Kyoung Heon.

In: PloS one, Vol. 14, No. 5, e0217180, 01.05.2019.

Research output: Contribution to journalArticle

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