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This study explores the biotransformation of phenolic compounds in Rosa rugosa through Lactobacillus plantarum fermentation, enhancing their bioaccessibility and antioxidant capacity. We developed a sensitive and reproducible analytical method using ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS), enabling the analysis of 17 phenolic compounds from Rosa (R) and fermented Rosa (FR). Additionally, we conducted a density functional theory (DFT) study to correlate the structure of key phenolic compounds from R and FR with their antioxidant activity. Our findings revealed that both R and FR mitigate oxidative stress in tert-butyl-hydrogen peroxide (TBHP)-induced Caco-2 and HT-29 cells by elevating the activities of crucial antioxidative enzymes, including superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), and glutathione reductase (GR). Furthermore, fermented Rosa significantly upregulated Nrf2, γ-GCS, HO-1, and NOQ-1 mRNA expression in TBHP-induced cells with Quantitative and real-time PCR technology, emphasizing its protective function primarily through the Nrf2 signaling pathway. This study is the first to demonstrate the link between the enhanced antioxidant potential in fermented Rosa and the biotransformation of its phenolic compounds. It paves the way for augmenting the antioxidant capacity of plant foods through Lactobacillus plantarum fermentation, offering a novel approach to reinforce their health benefits. [ABSTRACT FROM AUTHOR]

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This study explores the biotransformation of phenolic compounds in Rosa rugosa through Lactobacillus plantarum fermentation, enhancing their bioaccessibility and antioxidant capacity. We developed a sensitive and reproducible analytical method using ultra-high performance liquid chromatography coupled with triple quadrupole tandem mass spectrometry (UHPLC-QqQ-MS/MS), enabling the analysis of 17 phenolic compounds from Rosa (R) and fermented Rosa (FR). Additionally, we conducted a density functional theory (DFT) study to correlate the structure of key phenolic compounds from R and FR with their antioxidant activity. Our findings revealed that both R and FR mitigate oxidative stress in tert-butyl-hydrogen peroxide (TBHP)-induced Caco-2 and HT-29 cells by elevating the activities of crucial antioxidative enzymes, including superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), and glutathione reductase (GR). Furthermore, fermented Rosa significantly upregulated Nrf2, γ-GCS, HO-1, and NOQ-1 mRNA expression in TBHP-induced cells with Quantitative and real-time PCR technology, emphasizing its protective function primarily through the Nrf2 signaling pathway. This study is the first to demonstrate the link between the enhanced antioxidant potential in fermented Rosa and the biotransformation of its phenolic compounds. It paves the way for augmenting the antioxidant capacity of plant foods through Lactobacillus plantarum fermentation, offering a novel approach to reinforce their health benefits.

This study investigated the effects of Lactobacillus plantarum fermentation on the structural, physicochemical, and digestive properties of foxtail millet starches. The fermented starch granules formed a structure with honeycomb-like dents, uneven pores, and reduced particle size. As the fermentation time extended, the amylose content of waxy (0.88 %) and non-waxy (33.71 %) foxtail millet starches decreased to the minimum value at 24 h (0.59 % and 29.19 %, respectively), and then increased to 0.85 % and 31.87 % at 72 h, respectively. Both native and fermented foxtail millet starches exhibited an A-type crystal structure. Compared with native samples, the fermented samples performed enhanced proportion of short-branched chain, crystallinity, and short-range ordered degree. After fermentation for 24 h, the solubility, adsorption capacity, and pasting viscosity of foxtail millet starches improved, whereas the swelling power, pasting temperature, breakdown, setback, and degree of retrogradation reduced. Additionally, fermentation increased the transition temperatures, enthalpy, and digestibility. Overall, Lactobacillus plantarum fermentation is considered a competent choice to regulate the characteristics of foxtail millet starch. [Display omitted] • Lactobacillus plantarum metabolites preferentially acted on starch amorphous region. • Fermentation increased short-branched chain content of foxtail millet starch. • Fermentation for 24 h delayed the retrogradation of foxtail millet starch. • Fermentation ameliorated the digestibility of foxtail millet starch. [ABSTRACT FROM AUTHOR]

Protein hydrolysis and L. plantarum fermentation were coupled to develop quinoa beverages. Fermentation alone did not significantly improve antioxidant activity, but the combined use of protein hydrolysis and L. plantarum fermentation significantly improved the antioxidant activity of the quinoa beverage. Nontargeted metabolomics based on UHPLC-Q Exactive HF-X/MS and multivariate statistical analysis showed that a total of 756 significantly differential metabolites were identified and annotated. The coupled use of protein hydrolysis and L. plantarum fermentation significantly increased some functional ingredients of quinoa beverage, and the results indicate that protein hydrolysis coupled with L. plantarum fermentation is an effective strategy to develop functional quinoa beverages. [Display omitted] • Quinoa beverage was prepared by protein pre-hydrolysis and LAB fermentation. • Protein pre-hydrolysis significantly promoted the fermentation of L. plantarum. • Antioxidant activity of the Quinoa beverage was significantly improved. • Comparative metabolomics were used to reveal the differences of metabolic profiles. Lactic acid bacteria fermentation is a commonly applied technique to produce nutritional, functional, and organoleptic enhanced foods. In the present study, protein hydrolysis and Lactobacillus plantarum fermentation were coupled to develop quinoa beverages. Protein hydrolysis effectively promoted the growth and fermentation of L. plantarum. Fermentation alone did not significantly improve antioxidant activity, but the combined use of protein hydrolysis and L. plantarum fermentation significantly improved the antioxidant activity of the quinoa beverage. Nontargeted metabolomics based on UHPLC-Q Exactive HF-X/MS and multivariate statistical analysis were performed to reveal the metabolite profile alterations of the quinoa beverage by different processing methods. A total of 756 metabolites were identified and annotated, which could be categorized into 12 different classes. The significant differentially abundant metabolites were mainly involved in primary metabolite metabolism and secondary metabolite biosynthesis. Many of these metabolites were proven to be vitally important to the function and taste formation of the quinoa beverage. Most importantly, the coupled use of protein hydrolysis and L. plantarum fermentation significantly increased some functional ingredients compared with protein hydrolysis and L. plantarum fermentation alone. The above results indicate that protein hydrolysis coupled with L. plantarum fermentation is an effective strategy to develop functional quinoa beverages. [ABSTRACT FROM AUTHOR]

Rich in phenolic compounds and dietary fibers, mulberry pomace is a potential material for gut health. This study investigated the effect of the probiotic Lactobacillus plantarum on mulberry pomace. The antioxidant activity as well as the changes of fecal microbiota and short-chain fatty acids (SCFAs) were determined using chemical models, quantitative polymerase chain reaction (qPCR) and gas chromatography, respectively. Furthermore, the phenolic compounds were characterized by UPLC-MS. The results showed that the antioxidant activity was significantly improved in fermented mulberry pomace (FMP) samples. The fecal microbiota community was modulated by FMP through improving beneficial bacteria (Lactobacillus , Bifidobacterium , Ruminococcus , butyrate-producing bacteria and Akkermansia) and inhibiting pathogenic bacteria (Escherichia coli and Enterococcus). Moreover, FMP showed an increase in the production of SCFAs and lactic acid. The study identified that the corresponding glycosides of cyanidin and quercetin were released during Lactobacillus plantarum fermentation. A total of eighteen phenolic compounds were detected in samples and three compounds (p -hydroxybenzoic acid, catechin and gallocatechin) were only detected in FMP samples. The changes in phenolic compounds might explain the gut-improving functions. This study provided a suggestion that Lactobacillus plantarum fermentation was a potential way to utilize mulberry pomaces as a functional food. [Display omitted] • The antioxidant activity was increased in fermented mulberry pomace (FMP). • This study initially reported FMP was potential in improving the fecal microbiota. • The production of short-chain fatty acids was increased by supplying FMP. • The concentration of phenolic aglycones and acids was enhanced during fermentation. • It provides a useful way to convert mulberry by-products to functional ingredients. [ABSTRACT FROM AUTHOR]

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.