Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity
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 of floral and fruity flavor compounds such as dihydrolinalool...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-03-01
|
| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2025.1551689/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850024884640415744 |
|---|---|
| author | Caiyan Meng Yutong Wang Jiawen Xie Jiajia Xuan Jingze Geng Guanhui Liu Guanhui Liu Jie Tu Hang Xiao |
| author_facet | Caiyan Meng Yutong Wang Jiawen Xie Jiajia Xuan Jingze Geng Guanhui Liu Guanhui Liu Jie Tu Hang Xiao |
| author_sort | Caiyan Meng |
| collection | DOAJ |
| description | 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 of floral and fruity flavor compounds such as dihydrolinalool and 2-phenylethanol, while decreased the grassy, pungent odor compounds. Non-targeted metabolomics analysis showed that Pediococcus pentosaceus JS35 altered the metabolic profile of mulberry leaf, especially increased the content of flavonoids metabolites such as kaempferol, quercetin and daidzein. Compared with the unfermented sample, the fermented supernatant had higher antioxidant capacity in vitro and in Caenorhabditis elegans. Furthermore, the fermented supernatant supplementation significantly prolonged the lifespan of Caenorhabditis elegans. In conclusion, fermentation by Pediococcus pentosaceus JS35 improved the flavor and active compounds of mulberry leaf, and the fermented product had effective antioxidant capacity. This study will provide ideas for the application of Pediococcus pentosaceus JS35 and the processing of mulberry leaf into functional foods or food ingredient. |
| format | Article |
| id | doaj-art-9ab8ddd12d934b449c4c434ef143e29f |
| institution | DOAJ |
| issn | 2296-861X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-9ab8ddd12d934b449c4c434ef143e29f2025-08-20T03:00:59ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2025-03-011210.3389/fnut.2025.15516891551689Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacityCaiyan Meng0Yutong Wang1Jiawen Xie2Jiajia Xuan3Jingze Geng4Guanhui Liu5Guanhui Liu6Jie Tu7Hang Xiao8College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, ChinaCollege of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, ChinaCollege of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, ChinaCollege of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, ChinaCollege of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, ChinaCollege of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, ChinaSchool of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, ChinaCollege of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, ChinaDepartment of Food Science, University of Massachusetts, Amherst, MA, United StatesPediococcus 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 of floral and fruity flavor compounds such as dihydrolinalool and 2-phenylethanol, while decreased the grassy, pungent odor compounds. Non-targeted metabolomics analysis showed that Pediococcus pentosaceus JS35 altered the metabolic profile of mulberry leaf, especially increased the content of flavonoids metabolites such as kaempferol, quercetin and daidzein. Compared with the unfermented sample, the fermented supernatant had higher antioxidant capacity in vitro and in Caenorhabditis elegans. Furthermore, the fermented supernatant supplementation significantly prolonged the lifespan of Caenorhabditis elegans. In conclusion, fermentation by Pediococcus pentosaceus JS35 improved the flavor and active compounds of mulberry leaf, and the fermented product had effective antioxidant capacity. This study will provide ideas for the application of Pediococcus pentosaceus JS35 and the processing of mulberry leaf into functional foods or food ingredient.https://www.frontiersin.org/articles/10.3389/fnut.2025.1551689/fullPediococcus pentosaceusmulberry leafflavormetabolic profilesantioxidant capacity |
| spellingShingle | Caiyan Meng Yutong Wang Jiawen Xie Jiajia Xuan Jingze Geng Guanhui Liu Guanhui Liu Jie Tu Hang Xiao Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity Frontiers in Nutrition Pediococcus pentosaceus mulberry leaf flavor metabolic profiles antioxidant capacity |
| title | Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity |
| title_full | Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity |
| title_fullStr | Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity |
| title_full_unstemmed | Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity |
| title_short | Pediococcus pentosaceus JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity |
| title_sort | pediococcus pentosaceus js35 improved flavor metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity |
| topic | Pediococcus pentosaceus mulberry leaf flavor metabolic profiles antioxidant capacity |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2025.1551689/full |
| work_keys_str_mv | AT caiyanmeng pediococcuspentosaceusjs35improvedflavormetabolicprofileoffermentationsupernatantofmulberryleafpowderandincreaseditsantioxidantcapacity AT yutongwang pediococcuspentosaceusjs35improvedflavormetabolicprofileoffermentationsupernatantofmulberryleafpowderandincreaseditsantioxidantcapacity AT jiawenxie pediococcuspentosaceusjs35improvedflavormetabolicprofileoffermentationsupernatantofmulberryleafpowderandincreaseditsantioxidantcapacity AT jiajiaxuan pediococcuspentosaceusjs35improvedflavormetabolicprofileoffermentationsupernatantofmulberryleafpowderandincreaseditsantioxidantcapacity AT jingzegeng pediococcuspentosaceusjs35improvedflavormetabolicprofileoffermentationsupernatantofmulberryleafpowderandincreaseditsantioxidantcapacity AT guanhuiliu pediococcuspentosaceusjs35improvedflavormetabolicprofileoffermentationsupernatantofmulberryleafpowderandincreaseditsantioxidantcapacity AT guanhuiliu pediococcuspentosaceusjs35improvedflavormetabolicprofileoffermentationsupernatantofmulberryleafpowderandincreaseditsantioxidantcapacity AT jietu pediococcuspentosaceusjs35improvedflavormetabolicprofileoffermentationsupernatantofmulberryleafpowderandincreaseditsantioxidantcapacity AT hangxiao pediococcuspentosaceusjs35improvedflavormetabolicprofileoffermentationsupernatantofmulberryleafpowderandincreaseditsantioxidantcapacity |