Abstract
Introduction Eucommia ulmoides leaf (EL) is rich in diverse bioactive constituents. Methods This study employed solid-state fermentation with Lactiplantibacillus plantarum and Bacillus subtilis to improve its quality and flavor. Changes in functional components, metabolites and flavor profiles were analyzed pre-and post-fermentation. Untargeted metabolomics based on UHPLC-MS and HS-SPME-GC-MS revealed 1,698 non-volatile and 827 volatile metabolites in EL and fermented EL. Results Analysis of differential metabolites indicated that solid-state fermentation significantly modulated key metabolic pathways, including phenylpropanoid biosynthesis, carbohydrate metabolism, and amino acid metabolism. This metabolic reprogramming enriched the profile of pharmacologically active metabolites such as amino acids, peptides, flavonoids, and alkaloids, and altered the content of specific bioactive compounds: geniposidic acid and chlorogenic acid increased, whereas total flavonoids, polyphenols, and polysaccharides decreased. Flavor analysis revealed that 2-methylisoborneol, the key substance of earthy and musty flavor, was significantly reduced after fermentation, while the contribution of 2-sec-butyl-3-methoxypyrazine and damascenone, the characteristic aroma components of green leaf and fruit flavor, was increased. Discussion These shifts collectively resulted in an improved overall flavor profile. This study establishes a theoretical foundation and technical framework for quality and flavor modulation of EL through solid-state fermentation with Lactiplantibacillus plantarum and Bacillus subtilis , supporting the development of functional EL products.
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Claims 8
Claim · model-written summary
Untargeted metabolomics detected 1,698 non-volatile and 827 volatile metabolites in unfermented and fermented Eucommia ulmoides leaf.
- Taxon
- Eucommia ulmoides
Eucommia ulmoidest0 - Outcome
- metabolitese0
- Value
- 1,698 non-volatile and 827 volatilee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Eucommia ulmoides leaf”
e0“Untargeted metabolomics based on UHPLC-MS and HS-SPME-GC-MS revealed 1,698 non-volatile and 827 volatile metabolites in EL and fermented EL”
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 ulmoidesEucommia ulmoidest0
- Treatment
- solid-state fermentatione0
- Outcome
- key metabolic pathwayse0
- Direction
- modulatede0
Not reportedComparator
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”
Claim · model-written summary
Metabolic reprogramming by fermentation enriched the profile of pharmacologically active metabolites such as amino acids, peptides, flavonoids and alkaloids.
- Taxon
- Eucommia ulmoidesEucommia ulmoidest0
- Treatment
- Mixed-microbe solid-state fermentationt1
- Outcome
- profile of pharmacologically active metabolitese0
- Direction
- enrichede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Eucommia ulmoides leaf”
t1“Mixed-microbe solid-state fermentation”
e0“This metabolic reprogramming enriched the profile of pharmacologically active metabolites such as amino acids, peptides, flavonoids, and alkaloids”
Claim · model-written summary
Geniposidic acid and chlorogenic acid increased after fermentation.
- Taxon
- Eucommia ulmoidesEucommia ulmoidest0
- Treatment
- Mixed-microbe solid-state fermentationt1
- Outcome
- geniposidic acid and chlorogenic acide0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Eucommia ulmoides leaf”
t1“Mixed-microbe solid-state fermentation”
e0“geniposidic acid and chlorogenic acid increased”
Claim · model-written summary
Total flavonoids, polyphenols and polysaccharides decreased after fermentation.
- Taxon
- Eucommia ulmoidesEucommia ulmoidest0
- Treatment
- Mixed-microbe solid-state fermentationt1
- Outcome
- total flavonoids, polyphenols, and polysaccharidese0
- Direction
- decreasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Eucommia ulmoides leaf”
t1“Mixed-microbe solid-state fermentation”
e0“total flavonoids, polyphenols, and polysaccharides decreased”
Claim · model-written summary
2-Methylisoborneol, the key substance of earthy and musty flavor, was significantly reduced after fermentation.
- Taxon
- Eucommia ulmoidesEucommia ulmoidest0
- Treatment
- Mixed-microbe solid-state fermentationt1
- Outcome
- 2-methylisoborneole0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Eucommia ulmoides leaf”
t1“Mixed-microbe solid-state fermentation”
e0“2-methylisoborneol, the key substance of earthy and musty flavor, was significantly reduced after fermentation”
Claim · model-written summary
The contribution of 2-sec-butyl-3-methoxypyrazine and damascenone, characteristic green leaf and fruit aroma components, was increased after fermentation.
- Taxon
- Eucommia ulmoidesEucommia ulmoidest0
- Treatment
- Mixed-microbe solid-state fermentationt1
- Outcome
- contribution of 2-sec-butyl-3-methoxypyrazine and damascenonee0
- Direction
- increasede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Eucommia ulmoides leaf”
t1“Mixed-microbe solid-state fermentation”
e0“the contribution of 2-sec-butyl-3-methoxypyrazine and damascenone, the characteristic aroma components of green leaf and fruit flavor, was increased”
Claim · model-written summary
The metabolic and aroma shifts together resulted in an improved overall flavor profile of the fermented leaf.
- Taxon
- Eucommia ulmoidesEucommia ulmoidest0
- Treatment
- Mixed-microbe solid-state fermentationt1
- Outcome
- overall flavor profilee0
- Direction
- improvede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Eucommia ulmoides leaf”
t1“Mixed-microbe solid-state fermentation”
e0“These shifts collectively resulted in an improved overall flavor profile”
The same questions in other papers
processing · molecular: metabolites · Eucommia ulmoidesResults agree
2 papers in the same direction as this paper
- positive
- positive
Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.