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KMID : 0545120200300030378
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Journal of Microbiology and Biotechnology
2020 Volume.30 No. 3 p.378 ~ p.381
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Metabolomic Investigation on Fermentation Products of Achyranthes japonica Nakai by Lactobacillus plantarum
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Lee Chang-Wan
Lee Do-Yup
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Abstract
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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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KEYWORD
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Achyranthes japonica Nakai, Lactobacillus plantarum fermentation, LC-orbitrap MS, GC-TOF MS, metabolic profiling
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