Meng Caiyan, Wang Yutong, Xie Jiawen, Xuan Jiajia, Geng Jingze, Liu Guanhui, Tu Jie, Xiao Hang
College of Biotechnology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, China.
School of Grain Science and Technology, Jiangsu University of Science and Technology, Zhenjiang, Jiangsu, China.
Front Nutr. 2025 Mar 4;12:1551689. doi: 10.3389/fnut.2025.1551689. eCollection 2025.
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 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 and in . Furthermore, the fermented supernatant supplementation significantly prolonged the lifespan of . In conclusion, fermentation by JS35 improved the flavor and active compounds of mulberry leaf, and the fermented product had effective antioxidant capacity. This study will provide ideas for the application of JS35 and the processing of mulberry leaf into functional foods or food ingredient.
JS35被用于改善桑叶粉的风味、代谢谱和抗氧化活性。气相色谱-离子迁移谱（GC-IMS）分析表明，发酵增加了花香和果香风味化合物如二氢芳樟醇和苯乙醇的含量，同时减少了青草味、刺鼻气味的化合物。非靶向代谢组学分析表明，JS35改变了桑叶的代谢谱，特别是增加了黄酮类代谢产物如槲皮素、山奈酚和大豆苷元的含量。与未发酵样品相比，发酵上清液具有更高的抗氧化能力。此外，添加发酵上清液显著延长了……的寿命。总之，JS35发酵改善了桑叶的风味和活性化合物，发酵产物具有有效的抗氧化能力。本研究将为JS35的应用以及将桑叶加工成功能性食品或食品配料提供思路。
