Claim · model-written summary
Solid-state fermentation significantly modulated key metabolic pathways including phenylpropanoid biosynthesis, carbohydrate metabolism and amino acid metabolism in the leaf.
- Taxon
- Eucommia ulmoides
Eucommia ulmoidest0 - Treatment
- solid-state fermentatione0
- Outcome
- key metabolic pathwayse0
- Direction
- modulatede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Eucommia ulmoides leaf”
e0“solid-state fermentation significantly modulated key metabolic pathways, including phenylpropanoid biosynthesis, carbohydrate metabolism, and amino acid metabolism”
Title
Bingnan Gu; Wei Zhang; Bing Guo; et al. Frontiers in Microbiology 2026. doi:10.3389/fmicb.2026.1844724
Other claims from this paper (7)
- Observation Untargeted metabolomics detected 1,698 non-volatile and 827 volatile metabolites in unfermented and fermented Eucommia ulmoides leaf.
- Intervention effect Metabolic reprogramming by fermentation enriched the profile of pharmacologically active metabolites such as amino acids, peptides, flavonoids and alkaloids.
- Intervention effect Geniposidic acid and chlorogenic acid increased after fermentation.
- Intervention effect Total flavonoids, polyphenols and polysaccharides decreased after fermentation.
- Intervention effect 2-Methylisoborneol, the key substance of earthy and musty flavor, was significantly reduced after fermentation.
- Intervention effect The contribution of 2-sec-butyl-3-methoxypyrazine and damascenone, characteristic green leaf and fruit aroma components, was increased after fermentation.
- Intervention effect The metabolic and aroma shifts together resulted in an improved overall flavor profile of the fermented leaf.