Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Metabolomic Investigation on Fermentation Products of Achyranthes japonica Nakai by Lactobacillus plantarum

  • Lee, Chang-Wan (Department of Bio and Fermentation Convergence Technology, BK21 PLUS Program, Kookmin University) ;
  • Lee, Do Yup (Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute for Agricultural and Life Sciences, Seoul National University)
  • Received : 2019.10.28
  • Accepted : 2019.12.04
  • Published : 2020.03.28
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Abstract

Fermentation has recently re-emerged as an approach for improved functionality of food products in addition to the traditional roles such as shelf life, taste, and texture. Here, we report dynamic changes in the metabolite profiles of Achyranthes japonica Nakai by Lactobacillus plantarum fermentation, primarily, the significant increases in representative functional ingredients, 20-hydroxyecdysone and 25S-inokosterone. Additionally, untargeted metabolite profiling showed 58% of metabolites underwent significant alteration. The most dynamic change was observed in cellobiose, which showed a 56-fold increase. Others were sugar alcohols and amino acids, while lyxitol and erythritol that were among the most dynamically down-regulated.

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References

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