ArticleMolecular nutrition & food research2022
Metabolite Pattern Derived from Lactiplantibacillus plantarum-Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth.
Article in Molecular nutrition & food research, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 16 citations in OpenAlex.
- Isolation, Fermentation, and Application of Probiotics Derived from Fermented Grains.Journal of agricultural and food chemistry · 2026Review
- Comparative metabolomic assessment of bioconverted traditional and black wheat via the in vitro piglet digestion model.Scientific reports · 2026Article
- Fermentation-Induced Changes in Phytochemical Composition and Pharmacological Activities ofDrug design, development and therapy · 2026Review
- Multi-Omics Insights into Microbial Interactions and Fermented Food Quality.Microorganisms · 2025Review
- Biotransformation of Phenolic Acids in Foods: Pathways, Key Enzymes, and Technological Applications.Foods (Basel, Switzerland) · 2025Review
- Integrating Metabolomics and Genomics to Uncover Antimicrobial Compounds inAntibiotics (Basel, Switzerland) · 2025Article
- Rye (Frontiers in nutrition · 2025Review
- Review of quinoa fermentation: product diversity, process optimization, and nutritional enhancement.Frontiers in nutrition · 2025Review
- Lactiplantibacillus plantarum 299V-fermented soy whey improved the safety and shelf life of Pacific oysters (Magallana gigas).NPJ science of food · 2024Article
- Topic modeling for multi-omic integration in the human gut microbiome and implications for Autism.Scientific reports · 2023Article
- Antimicrobial Properties ofAntibiotics (Basel, Switzerland) · 2023Article
- Metabolite Pattern Derived from Lactiplantibacillus plantarum-Fermented Rye Foods and In Vitro Gut Fermentation Synergistically Inhibits Bacterial Growth.Molecular nutrition & food research · 2022Article
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Authors and funding
9 authors at 5 institutions in 3 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
scopeFermentation improves many food characteristics using microbes, such as lactic acid bacteria (LAB). Recent studies suggest fermentation may also enhance the health properties, but mechanistic evidence is lacking. The study aims to identify a metabolite pattern reproducibly produced during sourdough and in vitro colonic fermentation of various whole-grain rye products and how it affects the growth of bacterial species of potential importance to health and disease. METHODS AND
resultsThe study uses Lactiplantibacillus plantarum DSMZ 13890 strain, previously shown to favor rye as its substrate. Using LC-MS metabolomics, the study finds seven microbial metabolites commonly produced during the fermentations, including dihydroferulic acid, dihydrocaffeic acid, and five amino acid metabolites, and stronger inhibition is achieved when exposing the bacteria to a mixture of the metabolites in vitro compared to individual compound exposures.
conclusionThe study suggests that metabolites produced by LAB may synergistically modulate the local microbial ecology, such as in the gut. This could provide new hypotheses on how fermented foods influence human health via diet-microbiota interactions.
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