Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential?
Fermented vegetables contain probiotic microbes and metabolites, which are transformed from fresh vegetables, potentially providing health benefits. The kind of vegetable used to ferment and how it is grown may determine the types of health-promoting properties. To understand the possible benefits o...
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MDPI AG
2025-01-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/11/1/22 |
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| author | Kylene Guse Qingqing Mao Chi Chen Andres Gomez |
| author_facet | Kylene Guse Qingqing Mao Chi Chen Andres Gomez |
| author_sort | Kylene Guse |
| collection | DOAJ |
| description | Fermented vegetables contain probiotic microbes and metabolites, which are transformed from fresh vegetables, potentially providing health benefits. The kind of vegetable used to ferment and how it is grown may determine the types of health-promoting properties. To understand the possible benefits of fermented vegetables under different growing conditions, we compared the microbiomes and metabolomes of three different types of naturally fermented vegetables—carrots, peppers, and radishes—that were grown either under conventional or regenerative growing systems. We profiled bacterial and fungal communities via 16S rRNA short-read (V4 region), long-read, and ITS2 sequencing, in tandem with untargeted metabolomics (LC-MS). The results showed that the microbiomes and metabolomes of the fermented vegetables under each growing system are unique, highlighting distinctions in amino acid content and potentially probiotic microbes (<i>p</i> < 0.05). All fermented vegetables contained high amounts of gamma-aminobutyric acid (GABA), a critical neurotransmitter. However, GABA was found to be in higher abundance in the regenerative fermented vegetables, particularly in carrots (<i>p</i> < 0.01) and peppers (<i>p</i> < 0.05), and was associated with higher abundances of the typically probiotic <i>Lactiplantibacillus plantarum</i>. Our findings indicate that the growing system may impact the microbiome and metabolome of plant-based ferments, encouraging more research on the health-boosting potential of regeneratively grown vegetables. |
| format | Article |
| id | doaj-art-73f36ee80ff84071b7261efcb5d88aca |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-73f36ee80ff84071b7261efcb5d88aca2025-01-24T13:32:05ZengMDPI AGFermentation2311-56372025-01-011112210.3390/fermentation11010022Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential?Kylene Guse0Qingqing Mao1Chi Chen2Andres Gomez3Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USADepartment of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USADepartment of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USADepartment of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USAFermented vegetables contain probiotic microbes and metabolites, which are transformed from fresh vegetables, potentially providing health benefits. The kind of vegetable used to ferment and how it is grown may determine the types of health-promoting properties. To understand the possible benefits of fermented vegetables under different growing conditions, we compared the microbiomes and metabolomes of three different types of naturally fermented vegetables—carrots, peppers, and radishes—that were grown either under conventional or regenerative growing systems. We profiled bacterial and fungal communities via 16S rRNA short-read (V4 region), long-read, and ITS2 sequencing, in tandem with untargeted metabolomics (LC-MS). The results showed that the microbiomes and metabolomes of the fermented vegetables under each growing system are unique, highlighting distinctions in amino acid content and potentially probiotic microbes (<i>p</i> < 0.05). All fermented vegetables contained high amounts of gamma-aminobutyric acid (GABA), a critical neurotransmitter. However, GABA was found to be in higher abundance in the regenerative fermented vegetables, particularly in carrots (<i>p</i> < 0.01) and peppers (<i>p</i> < 0.05), and was associated with higher abundances of the typically probiotic <i>Lactiplantibacillus plantarum</i>. Our findings indicate that the growing system may impact the microbiome and metabolome of plant-based ferments, encouraging more research on the health-boosting potential of regeneratively grown vegetables.https://www.mdpi.com/2311-5637/11/1/22fermented vegetablesmicrobiomemetabolomeregenerative agricultureconventional agricultureGABA |
| spellingShingle | Kylene Guse Qingqing Mao Chi Chen Andres Gomez Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential? Fermentation fermented vegetables microbiome metabolome regenerative agriculture conventional agriculture GABA |
| title | Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential? |
| title_full | Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential? |
| title_fullStr | Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential? |
| title_full_unstemmed | Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential? |
| title_short | Meta-Omics Analyses of Conventional and Regenerative Fermented Vegetables: Is There an Impact on Health-Boosting Potential? |
| title_sort | meta omics analyses of conventional and regenerative fermented vegetables is there an impact on health boosting potential |
| topic | fermented vegetables microbiome metabolome regenerative agriculture conventional agriculture GABA |
| url | https://www.mdpi.com/2311-5637/11/1/22 |
| work_keys_str_mv | AT kyleneguse metaomicsanalysesofconventionalandregenerativefermentedvegetablesisthereanimpactonhealthboostingpotential AT qingqingmao metaomicsanalysesofconventionalandregenerativefermentedvegetablesisthereanimpactonhealthboostingpotential AT chichen metaomicsanalysesofconventionalandregenerativefermentedvegetablesisthereanimpactonhealthboostingpotential AT andresgomez metaomicsanalysesofconventionalandregenerativefermentedvegetablesisthereanimpactonhealthboostingpotential |