Impact of Natural Fermentation on Mineral Composition, Resistant and Non-Resistant Starches, Microbial Diversity, and Global Metabolite Profiles in Commercial Poi from Hawai'i.

Nyan Stillwell, Vedbar S Khadka, Pratibha V Nerurkar

Abstract read

In one paragraph

Article in Metabolites, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors.

Nyan StillwellLaboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resilience (CTAHR), University of Hawai'i at Manoa (UHM), Honolulu, HI 96822, USA.ORCID 0009-0000-6206-7735

Vedbar S KhadkaBioinformatics Core, Department of Quantitative Health Sciences, John A. Burns School of Medicine (JABSOM), University of Hawai'i at Manoa (UHM), Honolulu, HI 96813, USA.ORCID 0000-0002-8652-2904

Pratibha V NerurkarLaboratory of Metabolic Disorders and Alternative Medicine, Department of Molecular Biosciences and Bioengineering (MBBE), College of Tropical Agriculture and Human Resilience (CTAHR), University of Hawai'i at Manoa (UHM), Honolulu, HI 96822, USA.

Funding

USDA NIFA HAW05023-R, HAW00598-H, W3122, HAW00526-H, 2004-34135-15182

6 · The paper itself

Abstract

BACKGROUND/

objectivesTaro (

methodsAll poi were fermented at 25 °C for 24 h and 48 h. Resistant starch (RS) and non-resistant starch (NRS) were analyzed using Megazyme assay kits, minerals were analyzed by the EPA 3050B method, fermenting bacteria were analyzed by 16S sequencing, and global metabolites were analyzed using a gas chromatography time-of-flight mass spectrometer.

resultsRS and NRS significantly increased in fermented poi, while mineral composition remained unaffected. Untargeted global metabolomic analysis revealed fermentation-induced shifts in metabolite profiles, with increased amino acid concentrations but no changes in essential fatty acids, vitamin E, or flavanols. Fermentation increased the dominance of health-promoting lactic acid bacteria (LAB) such as

conclusionsOur findings highlight the nutritional and microbiological significance of fermented poi and its potential as a functional food. Further studies are warranted to explore the health benefits and probiotic effects of poi.

Indexed as

fermenting bacterialactic acid bacteriametabolomicspoiresistant starchtaro

Identifiers

PMID41295334

DOI10.3390/metabo15110748

PMCPMC12654712

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