文献类型：期刊文献

中文题名：植物乳杆菌发酵黑果枸杞的代谢组学研究

英文题名：Metabolomics Study of Lactobacillus Plantarum Fermented Lycium Ruthenicum Murr.

作者：李丽[1];冯华峰[2];周淳[3];胡坪[1];章弘扬[1]

机构：[1]华东理工大学化学与分子工程学院上海市功能性材料化学重点实验室,上海200237;[2]上海商学院食品系,上海200235;[3]上海甘泓生物医学科技有限公司,上海200131

年份：2022

卷号：44

期号：8

起止页码：1088

中文期刊名：化学试剂

外文期刊名：Chemical Reagents

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：国家自然科学基金资助项目(81973285)。

语种：中文

中文关键词：黑果枸杞;植物乳杆菌GH-6;发酵;代谢组学;多元变量统计分析

外文关键词：Lycium Ruthenicum Murr.;lactobacillus plantarum GH-6;fermentation;metabolomics;multivariate statistical analysis

摘要：以植物乳杆菌GH-6发酵黑果枸杞浆为研究对象,分析发酵前后黑果枸杞浆中差异性代谢物的含量变化。采用超高效液相色谱-静电场轨道肼质谱联用(UPLC-Orbitrap MS)技术,首先对发酵前后黑果枸杞浆的成分进行分析,共鉴定出61个代谢物。随后,在原浆、发酵液以及添加蔗糖及乳清蛋白后的发酵液中筛选出22个差异性代谢物,其中4种花青素类、3种有机酸类、2种糖类、3种氨基酸类、7种小肽类和3种嘌呤类。结果表明,由于植物乳杆菌GH-6糖苷酶的水解作用,促使花青素类及糖类物质的含量上升;经发酵引起的乳酸生成增加,可有效调节黑果枸杞发酵液的风味;益生乳酸菌具有的肽转运系统使得二肽、三肽类物质水解,天冬氨酸-异亮氨酸、缬氨酰-谷氨酸及缬氨酰-缬氨酰-缬氨酸在发酵后未被检出,说明这三种肽类可能优先被植物乳杆菌GH-6所利用。此外,植物乳杆菌GH-6还具有降解嘌呤的能力,致使发酵液中嘌呤类物质的含量降低。总之,通过植物乳杆菌GH-6发酵能显著影响黑果枸杞浆中的代谢变化,研究将为黑果枸杞有效营养成分的开发利用以及发酵制品等相关产品的研发提供参考和新的应用方向。
Taking lactobacillus plantarum GH-6 fermented Lycium Ruthenicum Murr.as the research object,the content changes of differential metabolites in Lycium Ruthenicum Murr.before and after fermentation was analyzed.By using ultra-high-performance liquid chromatography-orbitrap mass spectrometry(UPLC-Orbitrap MS),the composition of Lycium Ruthenicum Murr.before and after fermentation was analyzed,and a total of 61 metabolites were identified.After then,22 differential metabolites were screened in the puree,fermentation broth,and fermentation broth after adding sucrose and whey protein,including 4 anthocyanins,3 organic acids,2 carbohydrates,and 3 amino acids,7 small peptides,and 3 purines.The results demonstrated that due to the hydrolysis of lactobacillus plantarum GH-6 glycosidase,the content of anthocyanins and sugars increased.The increment of lactic acid induced by fermentation could effectively adjust the flavor of the fermentation broth of Lycium Ruthenicum Murr..The peptide transport system of probiotic lactic acid bacteria could hydrolyze dipeptide and tripeptide compounds,and Asp-Ile,Val-Glu,and Val-Val-Val were not detected after fermentation,indicating that these peptides might be preferentially utilized by lactobacillus Plantarum GH-6.In addition,lactobacillus plantarum GH-6 can degrade purines,which reduced the content of purines in the fermentation broth.In conclusion,the fermentation of Lactobacillus plantarum GH-6 could significantly affect the metabolic alterations in Lycium Ruthenicum Murr.,and this study could provide a reference and novel application directions for the development and utilization of effective nutritional components of Lycium Ruthenicum Murr.,as well as the research and development of its fermented products and other related products.