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

文献类型： 外文期刊

第一作者： Emmanuel Suarez, Santiago

作者： Emmanuel Suarez, Santiago;Sun, Hongnan;Mu, Taihua;Emmanuel Suarez, Santiago;Sun, Hongnan;Mu, Taihua;Emmanuel Suarez, Santiago;Cristina Anon, Maria;Emmanuel Suarez, Santiago;Cristina Anon, Maria

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.609； 五年影响因子：2.61 ）

ISSN： 0145-8892

年卷期： 2022 年 46 卷 11 期

页码：

收录情况： SCI

摘要： 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 6.69mg/g dw compared to the value found in C (42.77mg/g dw). PF maintained the polyphenol concentration (38.64mg/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.

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