The impact of Levilactobacillus brevis YSJ3 and Lactiplantibacillus plantarum JLSC2-6 co-culture on gamma-aminobutyric acid yield, volatile and non-volatile metabolites, antioxidant activity, and bacterial community in fermented cauliflower byproducts.

Levilactobacillus brevis Antioxidants Coculture Techniques Fermentation gamma-Aminobutyric Acid
Antioxidant activities Cauliflower byproducts Co-culture Gamma-aminobutyric acid Volatile and non-volatile metabolics

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
30 Jan 2024
Historique:
received: 13 06 2023
revised: 29 07 2023
accepted: 13 08 2023
medline: 18 9 2023
pubmed: 26 8 2023
entrez: 25 8 2023
Statut: ppublish

Résumé

Co-culture fermentation is a novel technology for enhancing fermentation quality and promoting gamma-aminobutyric acid (GABA) yield. The purpose of this study was to evaluate the effects of Levilactobacillus brevis YSJ3 and Lactiplantibacillus plantarum JLSC2-6 co-culture on GABA yield, volatile and non-volatile metabolite profiles, and antioxidant activity in cauliflower byproducts. It was found that co-culture had the highest GABA yield (35.00 ± 1.15 mg/L) in fermented cauliflower stems. In total, 111 and 1264 volatile and non-volatile metabolites, respectively, were identified, of which 59 metabolites were significantly upregulated after co-culture fermentation. The results showed that 24 key upregulated metabolites were positively associated with hydroxyl radical-scavenging activity. Notably, Levilactobacills were positively correlated with the yield of GABA and key upregulated metabolites. Thus, these results suggest that Levilactobacillus brevis and Lactiplantibacillus plantarum can improve in key metabolites, GABA yield, and antioxidant activity following co-culture. This study provide a theoretical basis for developing GABA-rich cauliflower byproducts.

Identifiants

DOI: 10.1016/j.foodchem.2023.137169 PMID: 37625302
pubmed: 37625302
pii: S0308-8146(23)01787-9
doi: 10.1016/j.foodchem.2023.137169
pii:
doi:

Substances chimiques

Antioxidants 0
gamma-Aminobutyric Acid 56-12-2

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

137169

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Jianming Zhang (J)

Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China.

Daiyao Liu (D)

Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266100, China.

Chengcheng Zhang (C)

Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China.

Haiyue Niu (H)

Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China.

Xiaoting Xin (X)

Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China.

Juan Chen (J)

Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China; College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266100, China.

Huaxi Yi (H)

College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266100, China. Electronic address: yihx@ouc.edu.cn.

Daqun Liu (D)

Institute of Food Science, Key Laboratory of Postharvest Preservation and Processing of Vegetables (Co-construction by Ministry and Province), Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang 310016, China. Electronic address: liudaqun@zaas.ac.cn.

Articles similaires

Organoids in the oral and maxillofacial region: present and future.

Yufei Wu, Xiang Li, Hanzhe Liu et al.
1.00
Organoids Humans Tissue Engineering Coculture Techniques Regenerative Medicine

Initial pH determines the morphological characteristics and secondary metabolite production in Aspergillus terreus and Streptomyces rimosus cocultures.

Tomasz Boruta, Martyna Foryś, Weronika Pawlikowska et al.
1.00
Aspergillus Hydrogen-Ion Concentration Coculture Techniques Secondary Metabolism Streptomyces rimosus

Enhancing strawberry resilience to saline, alkaline, and combined stresses with light spectra: impacts on growth, enzymatic activity, nutrient uptake, and osmotic regulation.

Mohammad Reza Malekzadeh, Hamid Reza Roosta, Hazem M Kalaji
1.00
Fragaria Light Plant Leaves Osmosis Stress, Physiological

Transcriptomic alterations in APP/PS1 mice astrocytes lead to early postnatal axon initial segment structural changes.

María José Benitez, Diana Retana, Lara Ordoñez-Gutiérrez et al.
1.00
Animals Astrocytes Amyloid beta-Protein Precursor Mice Mice, Transgenic

Classifications MeSH

questionsmedicales.fr › Bactéries › Bactéries à Gram positif › Lactobacillales › Lactobacillaceae › Lactobacillus brevis › The impact of Levilactobacillus brevis YSJ3...
questionsmedicales.fr › Actions chimiques et utilisations › Utilisations spécialisées de produits chimiques › Agents protecteurs › Antioxydants › The impact of Levilactobacillus brevis YSJ3...
questionsmedicales.fr › Techniques d'investigation › Techniques in vitro › Techniques de culture › Techniques de coculture › The impact of Levilactobacillus brevis YSJ3...
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › The impact of Levilactobacillus brevis YSJ3...
questionsmedicales.fr › Acides aminés, peptides et protéines › Acides aminés › Amino-butyrates › Acide gamma-amino-butyrique › The impact of Levilactobacillus brevis YSJ3...