Lactic acid fermentation enriches the profile of biogenic compounds and enhances the functional features of common purslane (Portulaca oleracea L.)

Abstract

This study aimed to explore common purslane (Portulaca oleracea L.) as potential raw substrate to develop novel functional preparations through lactic acid fermentation. Different lactic acid bacteria were used as single starter. P. oleracea fermented with Lactobacillus kunkeii B7 and Lactobacillus plantarum POM1 resulted in decreased levels (ca. 30%) of oxalic acid, which is commonly recognized as an anti-nutritional compound. Lactobacillus brevis POM4 enhanced by ca. 400% the concentration of γ-amino butyric acid, a non-protein amino acid with various physiological functions. Fermentation of P. oleracea led to a marked increase of α-linalool, a monoterpene compounds with various pharmacological properties. Bioconversion of oleraceins by L. kunkeii B7 is likely responsible for the increased antioxidant activity. The decrease of polyunsaturated fatty acids potentially underlined the synthesis of various derivatives with potential health or nutritional effects. Hence lactic acid fermentation of P. oleracea is a powerful tool to achieve standardized functional foods.