Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition

Bacterial, nutritional, and bioactive compositions of fermented sweet potato leaves (SPL) were investigated. Three samples were utilized: control (C), natural fermentation (NF), and probiotic fermentation (PF). Bacterial composition was assessed by high-throughput sequencing. Lactobacillus plantarum...

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Autores principales: Suárez, Santiago Emmanuel, Sun, Hongnan, Mu, Taihua, Añón, María Cristina
Formato: Articulo
Lenguaje:Inglés
Publicado: 2022
Materias:
Ciencias Exactas
Química
Bacteria
sweet potato leaves
fermentation
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/152339
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-152339
record_format dspace
spelling I19-R120-10915-1523392023-05-02T20:08:01Z http://sedici.unlp.edu.ar/handle/10915/152339 issn:0145-8892 issn:1745-4549 Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition Suárez, Santiago Emmanuel Sun, Hongnan Mu, Taihua Añón, María Cristina 2022-11 2023-05-02T14:43:09Z en Ciencias Exactas Química Bacteria sweet potato leaves fermentation Bacterial, nutritional, and bioactive compositions of fermented sweet potato leaves (SPL) were investigated. Three samples were utilized: control (C), natural fermentation (NF), and probiotic fermentation (PF). Bacterial composition was assessed by high-throughput sequencing. Lactobacillus plantarum and Enterococcus durans were identified in NF. Lactobacillus plantarum was also found in PF, showing a relative abundance of 90.2%. Polyphenol composition determined by HPLC changed considerably during NF decreasing its concentration to a value of 6.69 mg/g dw compared to the value found in C (42.77 mg/g dw). PF maintained the polyphenol concentration (38.64 mg/g dw) but some interconversion between polyphenols seems to occur. ABTS radical scavenging capacity value was similar in C and PF, demonstrating no changes in antioxidant activity. During PF antioxidant activity was maintained, and angiotensin-converting enzyme inhibitory activity was even improved. Fermentation was a good process for SPL. According to the parameters assessed, PF was better than NF. Novelty impact statement: The effect of natural and probiotic fermentations on the bacterial composition, nutritional, and bioactive composition of sweet potato leaves was compared. Results showed that fermentation was a good process for sweet potato leaves. According to the parameters assessed, probiotic fermentation was better than natural fermentation. Centro de Investigación y Desarrollo en Criotecnología de Alimentos Articulo Articulo http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
Química
Bacteria
sweet potato leaves
fermentation
spellingShingle Ciencias Exactas
Química
Bacteria
sweet potato leaves
fermentation
Suárez, Santiago Emmanuel
Sun, Hongnan
Mu, Taihua
Añón, María Cristina
Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition
topic_facet Ciencias Exactas
Química
Bacteria
sweet potato leaves
fermentation
description Bacterial, nutritional, and bioactive compositions of fermented sweet potato leaves (SPL) were investigated. Three samples were utilized: control (C), natural fermentation (NF), and probiotic fermentation (PF). Bacterial composition was assessed by high-throughput sequencing. Lactobacillus plantarum and Enterococcus durans were identified in NF. Lactobacillus plantarum was also found in PF, showing a relative abundance of 90.2%. Polyphenol composition determined by HPLC changed considerably during NF decreasing its concentration to a value of 6.69 mg/g dw compared to the value found in C (42.77 mg/g dw). PF maintained the polyphenol concentration (38.64 mg/g dw) but some interconversion between polyphenols seems to occur. ABTS radical scavenging capacity value was similar in C and PF, demonstrating no changes in antioxidant activity. During PF antioxidant activity was maintained, and angiotensin-converting enzyme inhibitory activity was even improved. Fermentation was a good process for SPL. According to the parameters assessed, PF was better than NF. Novelty impact statement: The effect of natural and probiotic fermentations on the bacterial composition, nutritional, and bioactive composition of sweet potato leaves was compared. Results showed that fermentation was a good process for sweet potato leaves. According to the parameters assessed, probiotic fermentation was better than natural fermentation.
format Articulo
Articulo
author Suárez, Santiago Emmanuel
Sun, Hongnan
Mu, Taihua
Añón, María Cristina
author_facet Suárez, Santiago Emmanuel
Sun, Hongnan
Mu, Taihua
Añón, María Cristina
author_sort Suárez, Santiago Emmanuel
title Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition
title_short Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition
title_full Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition
title_fullStr Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition
title_full_unstemmed Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition
title_sort bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition
publishDate 2022
url http://sedici.unlp.edu.ar/handle/10915/152339
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