Phenolic Acid Metabolites Generated via Lactic Acid Bacteria Fermentation of Wild Blueberr

Renee C. Strauch's dataset, shared via figshare in April 2026, quantifies shifts in polyphenolic composition from wild blueberries after 72-hour in vitro fermentation. It compares metabolites produced by Lactiplantibacillus plantarum and Bacillus subtilis strains to those reported from human gut-derived catabolism. The 317.8 KB XLSX file contains profiles of flavonoids, anthocyanins, proanthocyanidins, phenolic acids, and their conjugates.

Use Cases

• Compare exogenous fermentation metabolites to endogenous gut-derived catabolites based on the described phenolic acid profiles.
• Analyze structural changes in polyphenolic composition after 72-hour fermentation based on the quantified shifts in flavonoids and anthocyanins.
• Identify putatively new phenolic acid conjugates in wild blueberries based on the description of first-time identifications.
• Assess the physiological relevance of in vitro fermentation models for generating bioactive phenolic acids for preclinical research.

Strengths

• Quantifies shifts across five specific polyphenolic classes: flavonoids, anthocyanins, proanthocyanidins, phenolic acids, and phenolic acid conjugates.
• Directly compares in vitro fermentation outputs (72-hour) to reported human gut-derived metabolites.
• Includes putatively identified compounds described as first-time discoveries in wild blueberries.
• Dataset is openly shared under a CC-BY-NC-4.0 license, permitting non-commercial reuse with attribution.

Limitations

• Row count is unknown, which may limit suitability assessment for statistical analysis.
• Column-level documentation is absent; field semantics must be inferred after download.
• The in vitro model cannot produce glucuronide and sulfate conjugates, which rely on human enzymes, as noted in the description.

Provenance

Source

Renee C. Strauch via figshare.

Collection Method

Data generated from in vitro fermentation models using Lactiplantibacillus plantarum and Bacillus subtilis strains on wild blueberry treatments.

Time Range

Fermentation period of 72 hours.

Freshness

Last updated 2026-04-27 19:08:23; freshness should be verified.

Geography

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