Fermented Perilla frutescens leaves and their untargeted metabolomics by UHPLC-QTOF-MS reveal anticancer and effects

Perilla frutescens is a food and medicinal plant that is grown in many East Asian nations and has a variety of health benefits. However, there is limited knowledge regarding the metabolic changes of P. frutescens after fermentation. The present study was to determine how probiotic fermentation (25 probiotic strains) affected the metabolites and functional activities of P. frutescens. The total phenol and flavonoid contents and functional properties were evaluated. Untargeted metabolites identified by UHPLC-Q-TOF-MS2. The results showed that the highest TPC (64.55 +/- 0.77 mg), TFC (38.5 +/- 0.70 mg) and ABTS scavenging ability (34.68 +/- 0.97 mg) in the L. sakei fermented (F19) sample. DPPH scavenging ability (37.85 +/- 1.21 mg) was reported in L. fermentum (F15). The potential anticancer and immunomodulatory properties were reported in P. pentosaceus (F1), L. fermentum (F24) and P. acidilactici (F25) fermented samples. The current study confirmed numerous phenolic compounds Apigenin, p-coumaric acid, Rosmarinic acid, Caffeic acid, Pollygallic acid, phenprobamate, hydroxy acetophenone, allopurinol, homovanillic acid, danshensu and N-malayamycin were increased after the fermentation, which has been already reported to potent anticancer properties. This research offers a solid scientific foundation for investigating metabolite changes and their correlation with the functional properties of fermented P. frutescens.

Automated summary

This study investigated the effects of probiotic fermentation on the metabolites and functional activities of Perilla frutescens. The results showed an increase in total phenol and flavonoid contents, as well as improved functional properties, after fermentation. Additionally, fermentation led to an increase in several phenolic compounds with potential anticancer properties.