Untargeted metabolomics analysis reveals dynamic changes in co-fermentation with human milk-derived probiotics and Poria cocos

Abstract

Introduction: To develop functional foods with traditional medicines and homologous food ingredients as well as human milk-derived probiotics, the co-fermentation process of two probiotics, Lactobacillus plantarum R9 and Lactobacillus gasseri B1-27, isolated from the human milk of healthy parturients and the traditional medicine and food homologous ingredient Poria cocos, were separately investigated. Results: The Poria cocos fermentation broth at 2.5% significantly enhanced the total number of L. plantarum R9 (p = 0.001) and L. gasseri B1-27 (p = 0.013) after 20 h of fermentation, and Non-targeted metabolomics assays conducted before and after fermentation of the human milk-derived L. plantarum R9 and L. gasseri B1-27 using the 2.5% Poria cocos fermentation broth revealed 35 and 45 differential metabolites, respectively. A variety of active substances with physiological functions, such as L-proline, L-serine, beta-alanine, taurine, retinol, luteolin, and serotonin, were found to be significantly increased. Mannitol, a natural sweetener with a low glycemic index, was also identified. The most significantly altered metabolic pathways were pyrimidine metabolism, pentose phosphate, yeast meiosis, ABC transporter, insulin signaling, and mineral absorption, suggesting that co-fermentation of human milk-derived probiotics and Poria cocos may affect the metabolism of trace minerals, sugars, organic acids, and amino acids. Discussion: Overall, we determined that the optimal concentration of Poria cocos to be used in co-fermentation was 2.5% and identified more than 35 differentially expressed metabolites in each probiotic bacteria after co-fermentation. Moreover, several beneficial metabolites were significantly elevated as a result of the co-fermentation process indicating the valuable role of Poria cocos as a functional food.