UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential.

Moeun Lee,Ye-Rang Yun,Ki Won Lee,Eun Ji Choi,Jung Hee Song,Ji Yoon Chang

doi:10.3390/antiox10111761

Abstract

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta vulgaris) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH• and OH•) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.

Highlights

The use of food to improve health and reduce disease risk has gained importance in nutritional science and clinical studies and is important when considering the increasing cost of healthcare, steady increase in lifespan, and the desire to improve quality of life [1].The functional food market is expanding, with a significant demand for prebiotics, probiotics, synbiotics, and products fortified with probiotics [2]
The potential use of kimchi lactic acid bacteria (LAB) as functional probiotics is continuously being investigated; kimchi LAB can be a good source from a pharmaceutical perspective by increasing its antioxidant and anticancer activities [6]
The increase in the protein content may have been due to the proteolytic enzymes produced during microbial fermentation or the result of synthesizing proteins by fermenting substrates that may have resulted in amino acid production [23]

Summary

Introduction

The functional food market is expanding, with a significant demand for prebiotics, probiotics, synbiotics, and products fortified with probiotics [2]. Fermented dairy products are the most representative probiotics on the food market, interest in developing functional non-dairy probiotics as an alternative for consumers who wish to limit dairy consumption, such as people with lactose intolerance or vegan diets [3], has grown. A traditional Korean fermented vegetable product, is a great source of probiotic. The potential use of kimchi LAB as functional probiotics is continuously being investigated; kimchi LAB can be a good source from a pharmaceutical perspective by increasing its antioxidant and anticancer activities [6]. Vegetables are a good source of LAB strains [7]. We prepared vegetable juice (VJ) from cabbage

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