LAB Fermentation Improves Production of Bioactive Compounds and Antioxidant Activity of Withania somnifera Extract and Its Metabolic Signatures as Revealed by LC-MS/MS
文献类型： 外文期刊
作者： Yu, Jinhui 1 ; Geng, Yun 1 ; Xia, Han 1 ; Ma, Deyuan 1 ; Liu, Chao 2 ; Wu, Rina 3 ; Wu, Junrui 3 ; You, Shengbo 1 ; Bi, Yuping 1 ;
作者机构： 1.Shandong Acad Agr Sci, Inst Crop Germplasm Resources, Jinan 250100, Peoples R China
2.Shandong Normal Univ, Coll Life Sci, Jinan 250100, Peoples R China
3.Shenyang Agr Univ, Coll Food Sci, Shenyang 110866, Peoples R China
关键词： Withania somnifera extract; lactic acid bacteria; fermentation; antioxidant activity; metabolic signatures
期刊名称：JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY （ 影响因子：3.277； 五年影响因子：3.08 ）
ISSN： 1017-7825
年卷期： 2022 年 32 卷 4 期
页码：
收录情况： SCI
摘要： In this study we investigated the effect of lactic acid bacteria (LAB) fermentation on the ingredients and anti-oxidant activity of Withania somnifera extract. Four strains of LAB could proliferate normally in medium containing W. somnifera extract after the pH reached 3.1 similar to 3.5. LAB fermentation increased the content of alcohols and ketones, endowing the extract with the characteristic aroma of fermentation. Compared to the control, the DPPH and ABTS free radical scavenging rates in the fermented samples were significantly improved, ranging from 48.5% to 59.6% and 1.2% to 6.4%. The content of total phenols was significantly increased by 36.1% during the fermentation of mixed bacteria. Moreover, the original composition spectrum of the extract was significantly changed while the differentially accumulated metabolites (DAMs) were closely related to bile secretion, tryptophan metabolism and purine metabolism. Therefore, LAB fermentation can be used as a promising way to improve the flavor and bioactivity of the extracts of W. somnifera, making the ferments more attractive for use as functional food.
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