UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (Brassica oleracea var. capitata, B. oleracea var. italica, Daucus carota L., and Beta...

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Autores principales:	Moeun Lee, Jung Hee Song, Eun Ji Choi, Ye-Rang Yun, Ki Won Lee, Ji Yoon Chang
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	antioxidant activities functional foods <i>Companilactobacillus allii</i> WiKim39 <i>Lactococcus lactis</i> WiKim0124 fermented vegetable juice Therapeutics. Pharmacology RM1-950
Acceso en línea:	https://doaj.org/article/a532e03f71634dc99c750505488feb23
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spelling	oai:doaj.org-article:a532e03f71634dc99c750505488feb232021-11-25T16:27:56ZUPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential10.3390/antiox101117612076-3921https://doaj.org/article/a532e03f71634dc99c750505488feb232021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1761https://doaj.org/toc/2076-3921This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (<i>Brassica oleracea</i> var. <i>capitata</i>, <i>B. oleracea</i> var. <i>italica</i>, <i>Daucus carota</i> L., and <i>Beta vulgaris</i>) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (<i>Companilactobacillus allii</i> WiKim39 and <i>Lactococcus lactis</i> WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH<sup>•</sup> and OH<sup>•</sup>) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.Moeun LeeJung Hee SongEun Ji ChoiYe-Rang YunKi Won LeeJi Yoon ChangMDPI AGarticleantioxidant activitiesfunctional foods<i>Companilactobacillus allii</i> WiKim39<i>Lactococcus lactis</i> WiKim0124fermented vegetable juiceTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1761, p 1761 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	antioxidant activities functional foods <i>Companilactobacillus allii</i> WiKim39 <i>Lactococcus lactis</i> WiKim0124 fermented vegetable juice Therapeutics. Pharmacology RM1-950
spellingShingle	antioxidant activities functional foods <i>Companilactobacillus allii</i> WiKim39 <i>Lactococcus lactis</i> WiKim0124 fermented vegetable juice Therapeutics. Pharmacology RM1-950 Moeun Lee Jung Hee Song Eun Ji Choi Ye-Rang Yun Ki Won Lee Ji Yoon Chang UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential
description	This study aims to investigate fermentative metabolites in probiotic vegetable juice from four crop varieties (<i>Brassica oleracea</i> var. <i>capitata</i>, <i>B. oleracea</i> var. <i>italica</i>, <i>Daucus carota</i> L., and <i>Beta vulgaris</i>) and their antioxidant properties. Vegetable juice was inoculated with two lactic acid bacteria (LAB) (<i>Companilactobacillus allii</i> WiKim39 and <i>Lactococcus lactis</i> WiKim0124) isolated from kimchi and their properties were evaluated using untargeted UPLC-QTOF-MS/MS and GC-MS. The samples were also evaluated for radical (DPPH<sup>•</sup> and OH<sup>•</sup>) scavenging activities, lipid peroxidation, and ferric-reducing antioxidant power. The fermented vegetable juices exhibited high antioxidant activities and increased amounts of total phenolic compounds. Fifteen compounds and thirty-two volatiles were identified using UPLC-QTOF-MS/MS and GC-MS, respectively. LAB fermentation significantly increased the contents of d-leucic acid, indole-3-lactic acid, 3-phenyllactic acid, pyroglutamic acid, γ-aminobutyric acid, and gluconic acid. These six metabolites showed a positive correlation with antioxidant properties. Thus, vegetable juices fermented with WiKim39 and WiKim0124 can be considered as novel bioactive health-promoting sources.
format	article
author	Moeun Lee Jung Hee Song Eun Ji Choi Ye-Rang Yun Ki Won Lee Ji Yoon Chang
author_facet	Moeun Lee Jung Hee Song Eun Ji Choi Ye-Rang Yun Ki Won Lee Ji Yoon Chang
author_sort	Moeun Lee
title	UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential
title_short	UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential
title_full	UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential
title_fullStr	UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential
title_full_unstemmed	UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential
title_sort	uplc-qtof-ms/ms and gc-ms characterization of phytochemicals in vegetable juice fermented using lactic acid bacteria from kimchi and their antioxidant potential
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/a532e03f71634dc99c750505488feb23
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UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential

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