Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition
- Autores
- Suárez, Santiago Emmanuel; Sun, Hongnan; Mu, Taihua; Añón, María Cristina
- Año de publicación
- 2022
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- 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 - Materia
-
Ciencias Exactas
Química
Bacteria
sweet potato leaves
fermentation - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by/4.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/152339
Ver los metadatos del registro completo
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Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive compositionSuárez, Santiago EmmanuelSun, HongnanMu, TaihuaAñón, María CristinaCiencias ExactasQuímicaBacteriasweet potato leavesfermentationBacterial, 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 Alimentos2022-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/152339enginfo:eu-repo/semantics/altIdentifier/issn/0145-8892info:eu-repo/semantics/altIdentifier/issn/1745-4549info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.16957info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:39:17Zoai:sedici.unlp.edu.ar:10915/152339Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:39:17.722SEDICI (UNLP) - Universidad Nacional de La Platafalse |
dc.title.none.fl_str_mv |
Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition |
title |
Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition |
spellingShingle |
Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition Suárez, Santiago Emmanuel Ciencias Exactas Química Bacteria sweet potato leaves fermentation |
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 |
dc.creator.none.fl_str_mv |
Suárez, Santiago Emmanuel Sun, Hongnan Mu, Taihua Añón, María Cristina |
author |
Suárez, Santiago Emmanuel |
author_facet |
Suárez, Santiago Emmanuel Sun, Hongnan Mu, Taihua Añón, María Cristina |
author_role |
author |
author2 |
Sun, Hongnan Mu, Taihua Añón, María Cristina |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Ciencias Exactas Química Bacteria sweet potato leaves fermentation |
topic |
Ciencias Exactas Química Bacteria sweet potato leaves fermentation |
dc.description.none.fl_txt_mv |
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 |
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. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-11 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://sedici.unlp.edu.ar/handle/10915/152339 |
url |
http://sedici.unlp.edu.ar/handle/10915/152339 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/issn/0145-8892 info:eu-repo/semantics/altIdentifier/issn/1745-4549 info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.16957 |
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info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by/4.0/ Creative Commons Attribution 4.0 International (CC BY 4.0) |
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application/pdf |
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SEDICI (UNLP) - Universidad Nacional de La Plata |
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