TY - JOUR
T1 - A further understanding of changes of wheat bran functionality induced by different types of probiotics fermentation
T2 - From molecules to regulation mechanism
AU - Wu, Qinghai
AU - San, Yue
AU - Wu, Sachula
AU - Moge, Qili
AU - Wang, Anqi
AU - Ke, Sheng
AU - Li, Gaoheng
AU - Blanchard, Chris
AU - Zhou, Zhongkai
AU - Zhao, Guohua
N1 - Publisher Copyright:
© 2024 Elsevier Ltd
PY - 2025/1/15
Y1 - 2025/1/15
N2 - Wheat bran (WB) was solid-state fermented by either Lacticaseibacillus rhamnosus (LGG), Levilactobacillus brevis (LB) or Lactiplantibacillus plantarum (LP), respectively, and then their corresponding physicochemical and metabolic characteristics were investigated. Current study revealed fermentation of either Lacticaseibacillus rhamnosus or Lactiplantibacillus plantarum quickly generated lactic acid, but not for Levilactobacillus brevis. Importantly, all LAB fermentation promoted total phenolic acids contents, fermentation of LB-WB led to the greatest total phenolic content, followed by LGG-WB, with the least for LP-WB. Moreover, LGG fermentation significantly increased levels of oleic acid, stearic acid and phosphoenolpyruvic acid on carbon metabolism and fatty acid biosynthesis, while LB fermentation mainly increased levels of L-phenylalanine, cholecalciferol, D-gluconic acid and D-glucarate with the influence on the entire metabolic pathway. In contrast, LP fermentation significantly decreased levels of alpha-ketoglutaric acid, cis-aconitic acid on the citrate cycle (TCA cycle). This study revealed their corresponding metabolic characteristics, which might highlight potentially individual nutritional aspects.
AB - Wheat bran (WB) was solid-state fermented by either Lacticaseibacillus rhamnosus (LGG), Levilactobacillus brevis (LB) or Lactiplantibacillus plantarum (LP), respectively, and then their corresponding physicochemical and metabolic characteristics were investigated. Current study revealed fermentation of either Lacticaseibacillus rhamnosus or Lactiplantibacillus plantarum quickly generated lactic acid, but not for Levilactobacillus brevis. Importantly, all LAB fermentation promoted total phenolic acids contents, fermentation of LB-WB led to the greatest total phenolic content, followed by LGG-WB, with the least for LP-WB. Moreover, LGG fermentation significantly increased levels of oleic acid, stearic acid and phosphoenolpyruvic acid on carbon metabolism and fatty acid biosynthesis, while LB fermentation mainly increased levels of L-phenylalanine, cholecalciferol, D-gluconic acid and D-glucarate with the influence on the entire metabolic pathway. In contrast, LP fermentation significantly decreased levels of alpha-ketoglutaric acid, cis-aconitic acid on the citrate cycle (TCA cycle). This study revealed their corresponding metabolic characteristics, which might highlight potentially individual nutritional aspects.
KW - Antioxidant activity
KW - Metabolic characteristics
KW - Phenolic acids
KW - Probiotics-fermented wheat bran
KW - Volatile compound
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U2 - 10.1016/j.foodchem.2024.141231
DO - 10.1016/j.foodchem.2024.141231
M3 - Article
C2 - 39298845
AN - SCOPUS:85203872121
SN - 0308-8146
VL - 463
JO - Food Chemistry
JF - Food Chemistry
M1 - 141231
ER -