Metabolic Variations in Bamboo Shoot Boiled Liquid During Pediococcus pentosaceus B49 Fermentation
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View abstract on PubMed
Summary
This summary is machine-generated.Fermenting bamboo shoot boiled liquid (BSBL) with Pediococcus pentosaceus B49 significantly alters its metabolite profile, reducing bitter peptides and increasing beneficial compounds. This supports creating novel functional fermented bamboo products.
Area Of Science
- Food Science and Technology
- Microbiology
- Metabolomics
Background
- Bamboo shoot boiled liquid (BSBL) is a nutrient-rich byproduct often discarded, leading to waste.
- Fermentation offers a sustainable method to valorize BSBL, transforming its biochemical composition.
- Understanding metabolic changes during fermentation is key to developing functional food products.
Purpose Of The Study
- To analyze the metabolic profile changes in BSBL during fermentation with Pediococcus pentosaceus B49.
- To identify key metabolites and metabolic pathways affected by the fermentation process.
- To provide insights for the development of functional fermented bamboo products.
Main Methods
- Partial Least Squares Discriminant Analysis (PLS-DA) was used to compare metabolite profiles at different fermentation time points (0-96 h).
- Metabolite signal intensities were quantified and compared between unfermented and fermented BSBL.
- KEGG enrichment analysis was performed to identify significantly impacted metabolic pathways.
Main Results
- Significant metabolite profile differences were observed, with major changes occurring within the first 24 hours.
- Fermentation increased levels of 5,7-dimethoxyflavone, cinnamic acid, and other phenolic compounds.
- Bitter peptides (e.g., alanylisoleucine) were significantly reduced, while tyrosine and arginine/proline metabolism pathways were impacted.
Conclusions
- Pediococcus pentosaceus B49 fermentation effectively modifies the BSBL metabolome.
- The fermentation process reduces bitterness and enhances potentially beneficial compounds in BSBL.
- These findings support the potential of BSBL fermentation for creating novel functional foods.
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