Fermentation has recently re-emerged as an approach for improved functionality of food products in addition to the traditional roles such as shelf life, taste, and texture. Here, we report dynamic changes in the metabolite profiles of Achyranthes japonica Nakai by Lactobacillus plantarum fermentation, primarily, the significant increases in representative functional ingredients, 20-hydroxyecdysone and 25S-inokosterone. Additionally, untargeted metabolite profiling showed 58% of metabolites underwent significant alteration. The most dynamic change was observed in cellobiose, which showed a 56-fold increase. Others were sugar alcohols and amino acids, while lyxitol and erythritol that were among the most dynamically down-regulated.

中文翻译：

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植物乳杆菌对牛膝发酵产物的代谢组学研究。

除了保质期、口味和质地等传统作用外，发酵最近重新成为一种改善食品功能的方法。在这里，我们报告了植物乳杆菌发酵对怀牛膝代谢物谱的动态变化，主要是代表性功能成分 20-羟基蜕皮激素和 25S-肌甾酮的显着增加。此外，非靶向代谢物分析显示 58% 的代谢物发生了显着变化。在纤维二糖中观察到最具活力的变化，其增加了 56 倍。其他是糖醇和氨基酸，而来糖醇和赤藓糖醇是最动态下调的。