Mechanistic insights into polyphenol transformation in sea buckthorn juice fermented by Lactiplantibacillus plantarum LP-1-679 through integrated omics.
- 2025-12
- Food research international (Ottawa, Ont.) 221
- PubMed: 41606845
- DOI: 10.1016/j.foodres.2025.117241
Study Design
- Methods
- used Lactiplantibacillus plantarum LP-1-679 to ferment sea buckthorn juice and applied widely targeted metabolomic and transcriptomic analyses
Sea buckthorn (Hippophae rhamnoides L.) is rich in polyphenols but limited by intense flavor and low bioaccessibility of bound forms. This study used Lactiplantibacillus plantarum LP-1-679 (L. plantarum LP-1-679) to ferment sea buckthorn juice and applied widely targeted metabolomic and transcriptomic analyses to investigate the mechanisms of polyphenol transformation. Fermentation increased free phenols, improved carbohydrate hydrolase activity, and promoted the release of aglycones. Multi-omics data revealed a decline in glycosides, an increase in aglycones, and significant upregulation of glycosidase-related genes, particularly GH1 family 6-p-β-glucosidase. KEGG analysis confirmed their involvement in flavonoid and phenylpropanoid degradation pathways. These findings demonstrated that L. plantarum LP-1-679 enhanced polyphenol bioaccessibility through enzymatic conversion of bound forms. This is the first study to systematically reveal the gene-metabolite regulatory network driving polyphenol biotransformation in sea buckthorn juice, offering new insights into probiotic-driven improvement of sensory quality and functional value in plant-based beverages.
Research Insights
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