Abstract
Fermented vegetable juices have gained attention due to their various beneficial effects on human health. In this study, we employed gas chromatography–mass spectrometry, direct infusion-mass spectrometry, and liquid chromatography–mass spectrometry to identify useful metabolites, lipids, and carotenoids in vegetable juice (VJ) fermented with Lactobacillus plantarum HY7712, Lactobacillus plantarum HY7715, Lactobacillus helveticus HY7801, and Bifidobacterium animalis ssp. lactis HY8002. A total of 41 metabolites, 24 lipids, and 4 carotenoids were detected in the fermented and non-fermented VJ (control). The lycopene, α-carotene, and β-carotene levels were higher in VJ fermented with L. plantarum strains (HY7712 and HY7715) than in the control. Proline content was also elevated in VJ fermented with HY7715. Uracil, succinic acid, and α-carotene concentration was increased in VJ fermented with HY7801, while glycine and lycopene levels were raised in VJ fermented with HY8002. This study confirmed that each probiotic strain has distinctive characteristics and produces unique changes to metabolic profiles of VJ during fermentation. Our results suggest that probiotic-fermented VJ is a promising functional beverage that contains more beneficial metabolites and carotenoids than commercial non-fermented VJ.
Highlights
The World Health Organization (WHO) defines probiotics as living microorganisms that, when consumed at a sufficient level, promote host health [1]
vegetable juice (VJ) was fermented with four probiotic strains, L. plantarum HY7712, L. plantarum HY7715, L. helveticus HY7801, and B. lactis HY8002, and the metabolite, lipid, and carotenoid content of each juice were analyzed by gas chromatography–mass spectrometry (GC-MS), direct infusion-mass spectrometry (DI-MS), and liquid chromatography–mass spectrometry (LC-MS)
The carotenoids, including lycopene, α-carotene, and β-carotene levels, were higher in VJ fermented with L. plantarum strains (HY7712 and HY7715) than in the control
Summary
The World Health Organization (WHO) defines probiotics as living microorganisms that, when consumed at a sufficient level, promote host health [1]. Lactobacillus acidophilus, B. lactis, Enterococcus faecalis, Enterococcus faecium, Lactococcus lactis, and Streptococcus thermophilus are probiotic strains that produce lactic acid. Traditional probiotic-fermented foods, such as yogurt, cheese, miso, and kimchi, are commonly consumed for their health benefits [3]. Multiple studies have suggested the beneficial effects of fermented vegetables and VJs. Lactobacillus, Lactococcus, and Enterococcus strains are present in traditional fermented health foods, such as sauerkraut, pickled cucumbers, and kimchi [10], and consuming fermented Asian vegetables is an easy way to boost probiotic intake [11]. Strawberry, onion, and tomato juices fermented by Lactobacillus, Lactococcus, Leuconostoc, and Saccharomyces display antioxidant capacity compared to non-fermented vegetable juices [12]. The color and level of volatile compounds in fruit and VJs are known to change after fermentation [12]
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