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.
Highlights
The global market of functional foods, which are known to induce health benefits and help cure diseases, is rapidly growing [1,2]
Colony-forming units (CFUs) of total viable cells and total lactic acid bacteria were quantified by using plate count agar (Difco, Detroit, MI) and Bromo Cresol Purple (BCP) agar containing bromocresol purple (0.06 g/L) (Difco), respectively
Growth profiles of total and lactic acid bacteria (Fig 1A), extracellular metabolites, namely, lactic acid and acetic acid (Fig 1B), and pH (Fig 1C) of mixed vegetables were investigated during fermentation (Fig 1)
Summary
The global market of functional foods, which are known to induce health benefits and help cure diseases, is rapidly growing [1,2]. The functional food market accounts for 5% of the overall food market and contributes greatly to the growth of the food industry [1,3]. The production and consumption of non-dairy probiotic food, such as probiotic-fermented vegetables, have been especially growing due to the ongoing trend of vegetarianism and global prevalence of lactose intolerance [2,5]. Vegetables are recognized as prebiotics that provide nutrition to probiotics, resulting in health benefits on gastrointestinal environment [5].
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