ArticlePloS one2019
Metabolite profile changes and increased antioxidative and antiinflammatory activities of mixed vegetables after fermentation by Lactobacillus plantarum.
Article in PloS one, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed, 42 citations in OpenAlex.
- Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage.Foods (Basel, Switzerland) · 2025Review
- Exploring the Development of a Clean-Label Vegan Burger Enriched with Fermented Microalgae.Foods (Basel, Switzerland) · 2025Article
- Using Postbiotics from Functional Foods for Managing Colorectal Cancer: Mechanisms, Sources, Therapeutic Potential, and Clinical Perspectives.Microorganisms · 2025Review
- The fermented cabbage metabolome and its protection against cytokine-induced intestinal barrier disruption of Caco-2 monolayers.Applied and environmental microbiology · 2025Article
- Effect of Glycosidase Production byFoods (Basel, Switzerland) · 2025Article
- Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach.Food chemistry: X · 2025Article
- A Snapshot, Using a Multi-Omic Approach, of the Metabolic Cross-Talk and the Dynamics of the Resident Microbiota in Ripening Cheese Inoculated withFoods (Basel, Switzerland) · 2024Article
- Short-Term Intake ofNutrients · 2023Article
- Are Fermented Foods Effective against Inflammatory Diseases?International journal of environmental research and public health · 2023Review
- Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review.Molecules (Basel, Switzerland) · 2023Review
- Exploratory analysis on the relationship between dietary live microbe intake and arthritis: a national population based cross-sectional study.Frontiers in nutrition · 2023Article
- Changes in the content of glucosinolates, polyphenols and carotenoids during lactic-acid fermentation of cruciferous vegetables: A mini review.Food chemistry: X · 2022Article
- Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles inFood chemistry. Molecular sciences · 2021Article
- Fermentation by ProbioticFoods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Fermented vegetables have emerged as prebiotics with various health benefits. However, the possible mechanisms behind their health benefits are unclear. To relate the metabolite profile changes in fermented mixed vegetables with associated health benefits of fermented vegetables, we analyzed the metabolite profiles of mixed vegetables, before and after fermentation by Lactobacillus plantarum, using gas chromatography/time-of-flight-mass spectrometry (GC/TOF-MS). To analyze health benefits of fermented vegetables, antioxidative and antiinflammatory activities were measured using RAW 264.7 cells. Among 78 metabolites identified by GC/TOF-MS in this study, those significantly increased after fermentation include antioxidative and/or antiinflammatory agents such as lactate, 3-phennyllactate, indole-3-lactate, β-hydroxybutyrate, γ-aminobutyrate, and glycerol. These metabolites may have been either newly synthesized or depolymerized from high molecular weight polymers from vegetables during fermentation. This is the first metabolomics study to relate metabolite profile changes with increased health benefits of fermented vegetables.
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