Fermentation is a crucial technique for enhancing the nutritional value of food materials. This study investigated the impact of Lactobacillus plantarum fermentation on the contents of Moringa oleifera leaves, including proteins, flavonoids, polyphenols, and polysaccharides, as well as its antioxidant activity. Non-target metabolomics technology was utilized to analyze the changes in metabolites of M. oleifera leaves before and after fermentation. The findings indicated that after ten days of fermentation, the protein content of M. oleifera leaves increased by 16.12%, flavonoid content by 2.1%, polyphenol content by 16.35%, and polysaccharide content by 42%. However, there was no significant change in the antioxidant activity. Furthermore, the study identified a total of 96 differential metabolites post-fermentation, including 52 up-regulated and 44 down-regulated metabolites. Metabolic pathway analysis revealed five key metabolic pathways, primarily associated with amino acid metabolism and biosynthesis of flavonoids, alkaloids, and other substances. These findings demonstrated that L. plantarum fermentation has a positive impact on the formation of nutrients and the enhancement of biological activity of M. oleifera leaves. Consequently, the results provide a theoretical foundation for identifying metabolites of fermented M. oleifera leaves by Lactobacillus and offer a theoretical reference for developing functional foods from M. oleifera leaves.
LI Ximing
,
WEN Yanlong
,
YANG Xueying
,
LIU Yuhui
,
LI Lingfei
,
TIAN Yang
. Nutrient and metabolite changes before and after fermentation of Moringa oleifera leaves based on non-targeted metabolomics[J]. Food and Fermentation Industries, 2023
, 49(23)
: 105
-110
.
DOI: 10.13995/j.cnki.11-1802/ts.035192
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