Argentina
| Articulo
Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition
| dc.creator | Suárez, Santiago Emmanuel | |
| dc.creator | Sun, Hongnan | |
| dc.creator | Mu, Taihua | |
| dc.creator | Añón, María Cristina | |
| dc.date | 2022-11 | |
| dc.date | 2023-05-02T14:43:09Z | |
| dc.date.accessioned | 2023-07-15T10:22:05Z | |
| dc.date.available | 2023-07-15T10:22:05Z | |
| dc.identifier | http://sedici.unlp.edu.ar/handle/10915/152339 | |
| dc.identifier | issn:0145-8892 | |
| dc.identifier | issn:1745-4549 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/7491599 | |
| dc.description | Bacterial, nutritional, and bioactive compositions of fermented sweet potato leaves (SPL) were investigated. Three samples were utilized: control (C), natural fermentation (NF), and probiotic fermentation (PF). Bacterial composition was assessed by high-throughput sequencing. Lactobacillus plantarum and Enterococcus durans were identified in NF. Lactobacillus plantarum was also found in PF, showing a relative abundance of 90.2%. Polyphenol composition determined by HPLC changed considerably during NF decreasing its concentration to a value of 6.69 mg/g dw compared to the value found in C (42.77 mg/g dw). PF maintained the polyphenol concentration (38.64 mg/g dw) but some interconversion between polyphenols seems to occur. ABTS radical scavenging capacity value was similar in C and PF, demonstrating no changes in antioxidant activity. During PF antioxidant activity was maintained, and angiotensin-converting enzyme inhibitory activity was even improved. Fermentation was a good process for SPL. According to the parameters assessed, PF was better than NF. Novelty impact statement: The effect of natural and probiotic fermentations on the bacterial composition, nutritional, and bioactive composition of sweet potato leaves was compared. Results showed that fermentation was a good process for sweet potato leaves. According to the parameters assessed, probiotic fermentation was better than natural fermentation. | |
| dc.description | Centro de Investigación y Desarrollo en Criotecnología de Alimentos | |
| dc.format | application/pdf | |
| dc.language | en | |
| dc.rights | http://creativecommons.org/licenses/by/4.0/ | |
| dc.rights | Creative Commons Attribution 4.0 International (CC BY 4.0) | |
| dc.subject | Ciencias Exactas | |
| dc.subject | Química | |
| dc.subject | Bacteria | |
| dc.subject | sweet potato leaves | |
| dc.subject | fermentation | |
| dc.title | Bacterial characterization of fermented sweet potato leaves by high-throughput sequencing and their impact on the nutritional and bioactive composition | |
| dc.type | Articulo | |
| dc.type | Articulo |