Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment
Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread, and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative. Hence, Lactiplantibacillus plantarum P10 capable of inhibiting...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2025-01-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | https://www.sciopen.com/article/10.26599/FSHW.2024.9250013 |
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| author | Mengge Ma Yajuan Zhang Dongchun Zhang Yi Chen Zhixin Wang Yingmin Jia Yawei Ning |
| author_facet | Mengge Ma Yajuan Zhang Dongchun Zhang Yi Chen Zhixin Wang Yingmin Jia Yawei Ning |
| author_sort | Mengge Ma |
| collection | DOAJ |
| description | Mold spoilage and nutrition enrichment are major concerns of Chinese steamed bread, and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative. Hence, Lactiplantibacillus plantarum P10 capable of inhibiting spoilage microorganisms and producing γ-aminobutyric acid (GABA) (380 mg/L) was screened from Chinese pickle. Metabolomics analysis showed that P10 produced key antimicrobial metabolites mainly including ten organic acids, aldehyde, alkaloid. Besides, P10 might exhibit health beneficial effects such as degrading cholesterol, lowering blood glucose and reducing uric acid due to the production of deoxycholic acid and Ile-Pro-Ile, and the degradation of purine. Finally, the promising application potential of P10 was evidenced in steamed bread with extended shelf life, excellent anti-aging effect, and 24.5-fold enrichment of GABA. Conclusively, this investigation could provide scientific basis for the application of P10 as a functional starter in steamed bread. |
| format | Article |
| id | doaj-art-cfb002c72c1443d686045aecfb98a273 |
| institution | DOAJ |
| issn | 2097-0765 2213-4530 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-cfb002c72c1443d686045aecfb98a2732025-08-20T02:47:52ZengTsinghua University PressFood Science and Human Wellness2097-07652213-45302025-01-01141925001310.26599/FSHW.2024.9250013Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichmentMengge Ma0Yajuan Zhang1Dongchun Zhang2Yi Chen3Zhixin Wang4Yingmin Jia5Yawei Ning6College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaCollege of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaCollege of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaCollege of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaCollege of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, ChinaCollege of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, ChinaMold spoilage and nutrition enrichment are major concerns of Chinese steamed bread, and using functional lactic acid bacteria as starter to play the role of in-situ preservation and nutritional fortification was a promising alternative. Hence, Lactiplantibacillus plantarum P10 capable of inhibiting spoilage microorganisms and producing γ-aminobutyric acid (GABA) (380 mg/L) was screened from Chinese pickle. Metabolomics analysis showed that P10 produced key antimicrobial metabolites mainly including ten organic acids, aldehyde, alkaloid. Besides, P10 might exhibit health beneficial effects such as degrading cholesterol, lowering blood glucose and reducing uric acid due to the production of deoxycholic acid and Ile-Pro-Ile, and the degradation of purine. Finally, the promising application potential of P10 was evidenced in steamed bread with extended shelf life, excellent anti-aging effect, and 24.5-fold enrichment of GABA. Conclusively, this investigation could provide scientific basis for the application of P10 as a functional starter in steamed bread.https://www.sciopen.com/article/10.26599/FSHW.2024.9250013lactiplantibacillus plantarumpreservationstartersteamed breadmetabolomics |
| spellingShingle | Mengge Ma Yajuan Zhang Dongchun Zhang Yi Chen Zhixin Wang Yingmin Jia Yawei Ning Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment Food Science and Human Wellness lactiplantibacillus plantarum preservation starter steamed bread metabolomics |
| title | Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment |
| title_full | Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment |
| title_fullStr | Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment |
| title_full_unstemmed | Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment |
| title_short | Functional Lactiplantibacillus plantarum P10 screened from Chinese traditional pickle showing application potential in steamed bread for in-situ bio-preservation and GABA-enrichment |
| title_sort | functional lactiplantibacillus plantarum p10 screened from chinese traditional pickle showing application potential in steamed bread for in situ bio preservation and gaba enrichment |
| topic | lactiplantibacillus plantarum preservation starter steamed bread metabolomics |
| url | https://www.sciopen.com/article/10.26599/FSHW.2024.9250013 |
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