Insights into the metabolic profiling of Polygonati Rhizoma fermented by Lactiplantibacillus plantarum under aerobic and anaerobic conditions using a UHPLC-QE-MS/MS system

Abstract

IntroductionPolygonati Rhizoma is a multi-purpose food with medicinal uses. Fermentation of Polygonati Rhizoma by lactic acid bacteria could provide new insights into the development of Polygonati Rhizoma products.MethodsIn this study, Lactiplantibacillus plantarum was fermented with Polygonati Rhizoma extracts in a bioreactor under aerobic and anaerobic conditions with pH and DO real-time detection. Metabolic profiling was determined by UHPLC-QE-MS/MS system. Principal component analysis and orthogonal partial least-squares discriminant analysis were used to perform multivariate analysis.ResultsA total of 98 differential metabolites were identified in broth after fermentation, and 36 were identified between fermentation under aerobic and anaerobic conditions. The main metabolic pathways in the fermentation process are ABC transport and amino acid biosynthesis. Most of the compounds such as L-arginine, L-aspartic acid, leucine, L-lysine, citrate, inosine, carnitine, betaine, and thiamine were significantly increased during fermentation, playing a role in enhancing food flavor. Compared with anaerobic fermentation, aerobic conditions led to a significant rise in the levels of some compounds such as valine, isoleucine, and glutamate; this increase was mainly related to branched-chain amino acid transaminase, isocitrate dehydrogenase, and glutamate dehydrogenase.DiscussionAerobic fermentation is more beneficial for the fermentation of Polygonati Rhizoma by L. plantarum to produce flavor and functional substances. This study is the first report on the fermentation of Polygonati Rhizoma by L. plantarum and provides insights that would be applicable in the development of Polygonati Rhizoma fermented products.

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

“…( Li et al, 2021 , Yu et al, 2023 ) used Lactobacillus plantarum to ferment blueberry juice, and the results showed that fermentation significantly increased the clearance rates of DPPH and superoxide anion free radicals, and had an alleviating effect on the oxidative damage of Caco-2 cells. ( Wang et al, 2023 , Aleman et al, 2023 ) studied the effects of fermentation of six commercial lactic acid bacteria on the active phytochemicals, antioxidant activity and flavor in wolfberry juice, and the results showed that the antioxidant activity based on DPPH, ABTS and FRAP methods according to LAB fermentation has been significantly improved. The improvement of antioxidant activity of wolfberry juice is the synergistic effect of various antioxidants in wolfberry juice, such as phenolic acids, flavonoids and vitamins.…”

Identification of Markers of Saccharides in Polygonati Rhizoma During the Steaming Process by MALDI-TOF Mass Spectrometry Imaging

“…Metabolomics-based profiling was done using a UPLC-ESI-Q-Orbitrap-MS/MS system (UHPLC, Shimadzu Nexera X2 LC-30AD, Shimadzu, Japan) coupled with Q-Exactive Plus (Thermo Scientific, San Jose, USA) [32] . For hydrophilic interaction liquid chromatography separation, samples were analyzed using a 2.1 mm*100 mm ACQUIY UPLC BEH Amide 1.7 μm column (Waters, Ireland).…”

Bioactive phytochemicals and associated multifunctional health-promoting effects of Polygonati Rhizoma

“…The metabolites of Polygonati Rhizoma fermented with Lactiplantibacillus plantarum were mainly involved in pathways of ABC transport and amino acid biosynthesis [58]. The levels of several compounds in Polygonati Rhizoma such as L-arginine, L-leucine, L-lysine, L-aspartic acid, citrate, carnitine, inosine, betaine and thiamine were significantly increased during L. plantarum fermentation, and these metabolites could significantly enhance food flavor [58].…”

“…The metabolites of Polygonati Rhizoma fermented with Lactiplantibacillus plantarum were mainly involved in pathways of ABC transport and amino acid biosynthesis [58]. The levels of several compounds in Polygonati Rhizoma such as L-arginine, L-leucine, L-lysine, L-aspartic acid, citrate, carnitine, inosine, betaine and thiamine were significantly increased during L. plantarum fermentation, and these metabolites could significantly enhance food flavor [58]. Compared with anaerobic fermentation, aerobic conditions could significantly enhance the activities of branched-chain amino acid transaminase, isocitrate dehydrogenase, and glutamate dehydrogenase, which ultimately led to a significant rise in the levels of valine, isoleucine, and glutamate [58].…”