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
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/152339

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network_name_str SEDICI (UNLP)
spelling 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
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info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/152339
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dc.language.none.fl_str_mv eng
language eng
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info:eu-repo/semantics/altIdentifier/issn/1745-4549
info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpp.16957
dc.rights.none.fl_str_mv 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)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
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reponame_str SEDICI (UNLP)
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instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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