Microbiological, antioxidant and metabolomics changes in fermented dairy products supplemented with Matzhu.

Abstract

Matzhu is a novel natural raw food rich in flavonoids, polysaccharides, and other bioactive compounds; however, its potential applications in the food industry remain largely underexplored. Milk supplemented with 0%, 0.5%, 1%, and 1.5% (w/v) Matzhu was fermented using Lacticaseibacillus casei LC2W. The survival of bacteria and the antioxidant activity in the resulting fermented dairy products were assessed during storage and following simulated gastrointestinal digestion in vitro. Notably, the inclusion of Matzhu significantly enhanced the viable counts of L. casei LC2W throughout the 21-day storage period, as well as after simulated gastrointestinal digestion. Furthermore, DPPH⁺ scavenging activity of the four groups (L₀, L_0.5, L₁, and L_1.5) were 20.87%, 31.26%, 36.17%, and 40.94%, respectively. ABTS⁺ scavenging activity also increased, following a similar trend. These results suggest that dairy products treated with Matzhu exhibited markedly increased antioxidant activity compared with those without Matzhu treatment (p < 0.05). Untargeted metabolomic analysis identified 1269 differentially expressed metabolites across 14 classes, including unsaturated fatty acids, flavonoids, amino acids, and their derivatives. These metabolites predominantly participate in linoleic acid metabolism, amino acid metabolism, flavonoid and flavonol biosynthesis pathways, and ABC transport mechanisms. Consequently, Matzhu improves the functionality of fermented dairy products by promoting the proliferation of L. casei LC2W, enhancing their antioxidant properties, and influencing the production of various beneficial metabolites. In conclusion, integrating Matzhu with probiotics in fermented dairy products presents an exemplary model offering numerous potential health benefits.

Supplementary information: The online version contains supplementary material available at 10.1007/s44463-025-00005-0.