Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves DOI Creative Commons

Chen-guang Meng,

Jiawen Xie, Jiaqi Chen

et al.

Molecules, Journal Year: 2025, Volume and Issue: 30(8), P. 1703 - 1703

Published: April 10, 2025

Mulberry leaves contain polysaccharides, phenols, alkaloids, and other active ingredients which have medicinal edible value. In this study, fermented mulberry leaf powder was prepared by solid-state fermentation using Pediococcus pentosaceus JC30. The effects of the on phytochemical, flavor characteristics, phenolics, antioxidant activity were studied. results showed that content γ-aminobutyric acid in (FMLP) increased 6.73-fold phytic decreased 11.16%. Ultra-high-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) analysis JC30 altered phenolic composition leaves, increasing total free 88.43%. particular, contents phenols such as leucocyanidin, myricetin, quercetin significantly positively correlated capacity. enhanced scavenging ability DPPH radicals, hydroxyl reducing leaves. Gas ion mobility (GC-IMS) FMLP has an intense fruity floral aroma, while having less grassy earthy odor. improved flavor, nutritional value provides more possibilities for development products outside sericulture industry.

Language: Английский

Lactic acid fermentation of a novel Sea buckthorn-monk fruit beverage: Phenolic profile, volatile compounds, and antidiabetic and antihypertensive potential DOI
Bismillah Mubeen, Afusat Yinka Aregbe, Yongkun Ma

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 207, P. 116033 - 116033

Published: Feb. 28, 2025

Language: Английский

Citations

0
Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity DOI Creative Commons

Chen-guang Meng,

Yutong Wang, Jiawen Xie

et al.

Frontiers in Nutrition, Journal Year: 2025, Volume and Issue: 12

Published: March 4, 2025

Pediococcus pentosaceus JS35 was used to improve flavor, metabolic profile and antioxidant activity of mulberry leaf powder. Gas chromatography ion mobility spectrometry (GC-IMS) analysis revealed that fermentation increased the contents floral fruity flavor compounds such as dihydrolinalool 2-phenylethanol, while decreased grassy, pungent odor compounds. Non-targeted metabolomics showed altered leaf, especially content flavonoids metabolites kaempferol, quercetin daidzein. Compared with unfermented sample, fermented supernatant had higher capacity in vitro Caenorhabditis elegans . Furthermore, supplementation significantly prolonged lifespan In conclusion, by improved active product effective capacity. This study will provide ideas for application processing into functional foods or food ingredient.

Language: Английский

Citations

0
Insights into Leuconostoc-clade as starters in Chinese paocai: Shaping microbial communities for rapid, safe, and flavor-preserving fermentation DOI

Xinyu Hu,

Meng‐Die Cheng,

Meng Zhang

et al.

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106410 - 106410

Published: March 1, 2025

Language: Английский

Citations

0
Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves DOI Creative Commons

Chen-guang Meng,

Jiawen Xie, Jiaqi Chen

et al.

Molecules, Journal Year: 2025, Volume and Issue: 30(8), P. 1703 - 1703

Published: April 10, 2025

Mulberry leaves contain polysaccharides, phenols, alkaloids, and other active ingredients which have medicinal edible value. In this study, fermented mulberry leaf powder was prepared by solid-state fermentation using Pediococcus pentosaceus JC30. The effects of the on phytochemical, flavor characteristics, phenolics, antioxidant activity were studied. results showed that content γ-aminobutyric acid in (FMLP) increased 6.73-fold phytic decreased 11.16%. Ultra-high-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) analysis JC30 altered phenolic composition leaves, increasing total free 88.43%. particular, contents phenols such as leucocyanidin, myricetin, quercetin significantly positively correlated capacity. enhanced scavenging ability DPPH radicals, hydroxyl reducing leaves. Gas ion mobility (GC-IMS) FMLP has an intense fruity floral aroma, while having less grassy earthy odor. improved flavor, nutritional value provides more possibilities for development products outside sericulture industry.

Language: Английский

Citations

0