<i>Pediococcus pentosaceus</i> JS35 improved flavor, metabolic profile of fermentation supernatant of mulberry leaf powder and increased its antioxidant capacity.

ABSTRACT: Pediococcus pentosaceus JS35 was used to improve flavor, metabolic profile and antioxidant activity of mulberry leaf powder. Gas chromatography ion mobility spectrometry (GC-IMS) analysis revealed that fermentation increased the contents of floral and fruity flavor compounds such as dihydrolinalool and 2-phenylethanol, while decreased the grassy, pungent odor compounds. Non-targeted metabolomics analysis showed that Pediococcus pentosaceus JS35 altered the metabolic profile of mulberry leaf, especially increased the content of flavonoids metabolites such as kaempferol, quercetin and daidzein. Compared with the unfermented sample, the fermented supernatant had higher antioxidant capacity in vitro and in Caenorhabditis elegans. Furthermore, the fermented supernata

SUBMITTER: Meng C 

PROVIDER: S-EPMC11913688 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature