| Title: | Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2 |
| Author(s): | Gil NY; Gwon HM; Yeo SH; Kim SY; |
| Address: | "Fermented & Processed Food Science Division, Department of Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration (RDA), Wanju 55365, Korea" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "Fermented vinegar is prepared from grains and medicinal plants. Here, we produced vinegar from peeled and unpeeled roots of bellflowers (Platycodon grandiflorum) using Acetobacter pasteurianus A11-2 and analyzed bellflower vinegar (BV) samples using gas chromatography-mass spectrometry and quadrupole time-of-flight mass spectrometry over 15 days of fermentation to assess the quality. We also evaluated their antibacterial and immunoenhancing effects using RAW 264.7 macrophage cells. The major metabolites in BV are organic acids, with the main volatile compounds being ethyl acetate, isoamyl acetate, 1-pentanol, hydroxypropanoic acid, and malonic acid. When we fermented BV from unpeeled roots for 10 days with a starter culture, we observed significant antibacterial and immunoenhancing effects in macrophages. Therefore, we could determine the metabolite and functional differences in vinegar obtained from bellflower roots and proposed that bellflower roots with peel are an effective substrate for developing vinegar and healthy food products" |
| Keywords: | Acetobacter pasteurianus bellflower root metabolite vinegar; |
| Notes: | "PubMed-not-MEDLINEGil, Na-Young Gwon, Hee-Min Yeo, Soo-Hwan Kim, So-Young eng PJ013418032020/Rural Development Administration/ Switzerland 2020/08/09 Foods. 2020 Aug 5; 9(8):1063. doi: 10.3390/foods9081063" |
