ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1595351
This article is part of the Research TopicMechanisms of Fermented Foods and Interactions with the Gut MicrobiomeView all 4 articles
Effects of different lactic acid bacteria fermentation on active substances and functional characteristics of honeysuckle liquid: Analysis of metabolites of honeysuckle liquid based on metabolomics
Provisionally accepted
- Henan Institute of Science and Technology, Xinxiang, China
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In order to study the effects of lactic acid bacteria on the active substances and functions of honeysuckle, metabolomics was used to analyze the differential metabolites of honeysuckle fermented by lactic acid bacteria. The results showed that Lactobacillus acidophilus increased the contents of total phenols, flavonoids and chlorogenic acid by 26.48%, 22.59% and 33.57% respectively compared with Control Group (CK). The antioxidant capacity and α-glucosidase activity of fermented honeysuckle liquid (FLJT) were the strongest, and the scavenging activity and reducing ability of DPPH radical, hydroxyl radical and superoxide anion radical increased by 33.96%, 25.60%, 58.21% and 39.29% respectively compared with unfermented honeysuckle liquid without lactic acid bacteria (LJT). The 991 metabolites with significant differences were screened and enriched into 79 metabolic pathways. The contents of 4-hydroxybenzoic acid, 3, 4-dihydroxyhydrocinnamic acid, chlorogenic acid and 4-hydroxycinnamic acid, which have antioxidant and hypoglycemic activities, and flavonoids in FLJT were increased compared with those in LJT. Lactobacillus acidophilus fermentation could promote the synthesis and accumulation of secondary metabolites in honeysuckle liquid. This study provides a theoretical basis for the development of honeysuckle functional products.
Keywords: Characteristics, Honeysuckle, Lactic acid bacteria, Metabolomics, Polyphenols
Received: 18 Mar 2025; Accepted: 12 May 2025.
Copyright: © 2025 Yang, Shi, Zhang, Zhao, Xiaojia, Sun, Cao and Li. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Yongchao Li, Henan Institute of Science and Technology, Xinxiang, China
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