UPLC-TOF/MS-based metabolomics reveals the chemical changes and in vitro biological effects in fermentation of white ginseng by four probiotics.
UPLC-TOF/MS-based metabolomics reveals the chemical changes and in vitro biological effects in fermentation of white ginseng by four probiotics.
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基于 UPLC-TOF/MS 的代谢组学揭示了四种益生菌发酵白参过程中的化学变化和体外生物学效应
DOI：
10.3389/fmicb.2022.1022200
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发表时间：
2022
影响因子：
5.2
通讯作者：
Zhang, Chuanbo
中科院分区：
文献类型：
--
作者：
Chen, Yincui;Wang, Yunsheng;Zhu, Anqin;Zhang, Liqin;Zhang, Xiang;Zhang, Jin;Zhang, Chuanbo
微生物发酵是提高中草药生物活性的有效方法。本研究揭示了植物乳杆菌、地衣芽孢杆菌、酿酒酵母、冠状Eurotium cristatum及其多菌种固态发酵对白参总黄酮含量、总酚含量、抗氧化剂、α-淀粉酶抑制活性和α-葡萄糖苷酶抑制活性的影响。采用超高效液相色谱-飞行时间质谱（UPLC-TOF-MS）技术，全面研究了不同益生菌对未发酵和发酵WG代谢产物的差异。结果表明：各菌株经固态发酵处理后，WG的总黄酮含量、铁还原抗氧化能力、DPPH自由基和ABTS自由基的清除能力、α-淀粉酶抑制活性和α-葡萄糖苷酶抑制活性均显著提高。冠状芽孢杆菌和地衣芽孢杆菌发酵提高了总酚含量，而植物乳杆菌、酿酒酵母和多菌种发酵降低了总酚含量。此外，与其他菌株相比，冠状芽孢杆菌对WG的生物转化活性更强。显著差异代谢物主要为丙烯醇脂类、羧酸类及其衍生物、黄酮类、多酚类、香豆素类及其衍生物。相关分析进一步表明，这些代谢物的变化与抗氧化和降糖作用密切相关。研究结果表明，不同益生菌发酵WG对WG的生物活性和代谢产物组成有不同的影响，表明发酵是提高WG成分和生物活性的重要新策略。
Microbial fermentation is a useful method for improving the biological activity of Chinese herbal medicine. Herein, we revealed the effects of solid-state fermentation by Lactiplantibacillus plantarum, Bacillus licheniformis, Saccharomyces cerevisiae, Eurotium cristatum and multiple strains on total flavonoid content, total phenol content, as well as antioxidants, α-amylase inhibitory activities and α-glucosidase inhibitory activities in white ginseng (WG). Metabolite differences between non-fermented and fermented WG by different probiotics were comprehensively investigated using ultra-performance liquid chromatography time-of-flight mass spectrometry (UPLC-TOF-MS). Results showed that the total flavonoid content, ferric reducing antioxidant power, scavenging activities of DPPH radical and ABTS radical, α-amylase inhibitory activities and α-glucosidase inhibitory activities of WG were considerably enhanced after processing by solid-state fermentation in all strains. The total phenol content was increased by E. cristatum and B. licheniformis fermentation, but decreased by L. plantarum, S. cerevisiae and multi-strain fermentation. Additionally, E. cristatum exhibited stronger biotransformation activity on WG compared to other strains. Significant differential metabolites were mainly annotated as prenol lipids, carboxylic acids and derivatives, flavonoids, polyphenols, coumarins and derivatives. Correlation analysis further showed that changes of these metabolites were closely related to antioxidant and hypoglycemic effects. Our results confirmed that fermentation of WG by different probiotics has distinct effects on biological activities and metabolite composition, and indicating fermentation as an important novel strategy to promote components and bioactivities of WG.
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影响因子：
5
作者：
Managa MG;Akinola SA;Remize F;Garcia C;Sivakumar D
通讯作者：
Sivakumar D
影响因子：
14.8
作者：
Ainsworth, Elizabeth A.;Gillespie, Kelly M.
通讯作者：
Gillespie, Kelly M.
通过固态发酵的大豆（Glycine Max L.）用Eurotium cristatum YL-1对大豆的生物处理可改善总酚含量，异黄酮aglycone和抗氧化活性。
影响因子：
3.9
作者：
通讯作者：
--
影响因子：
5.6
作者：
Jin D;Zhang Y;Zhang Y;Duan L;Zhou R;Duan Y;Sun Y;Lian F;Tong X
通讯作者：
Tong X
DOI：
10.3390/molecules23071759
发表时间：
2018-07-18
期刊：
Molecules (Basel, Switzerland)
影响因子：
--
作者：
Mosca F;Hidalgo GI;Villasante J;Almajano MP
通讯作者：
Almajano MP