Integrated multi-omics elucidates the microbial-metabolite interplay governing antioxidant capacity in mung bean sour liquid.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2026-06-01 Epub Date: 2026-03-14 DOI:10.1002/jsfa.70579

Wei Chen, Lin Zhang, Weikai Zhang

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引用次数: 0

Abstract

Background: Mung bean sour liquid (MBSL) is a traditional fermented food, yet the microbial-metabolic basis of its antioxidant capacity is unclear. This study employed integrated metagenomics and metabolomics to elucidate the dynamic formation of antioxidant biomarkers during fermentation.

Results: The mid-fermentation stage (6-12 h) was critical for antioxidant development, marked by peak accumulation of key biomarkers such as phenyllactic acid, epigallocatechin and catechin. Antioxidant activity [2,2-diphenyl-1-picrylhydrazyl/2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)] (DPPH/ABTS) significantly increased during this period, reaching 77.4% and 74.5% by 24 h. These changes were directly correlated with specific Lactobacillus spp. (e.g. Lactobacillus curvatus and Lactobacillus mudanjiangensis). Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis revealed stage-specific metabolic reprogramming, from early activation of amino acid/lipid metabolism to late-phase downregulation of central carbon metabolism. Correlation networks further linked these Lactobacilli to key carbohydrate-active enzymes (CAZy), such as glycoside hydrolases.

Conclusion: This study decipheedr the microbial-driven metabolomic remodeling that governs antioxidant capacity in MBSL, demonstrating a clear temporal alignment between key metabolite accumulation and functional enhancement. This work decodes the scientific basis of its traditional value and establishes a robust foundation for its targeted optimization and development as a health-promoting functional beverage. © 2026 Society of Chemical Industry.

查看原文本刊更多论文

综合多组学研究揭示了微生物-代谢物相互作用对绿豆酸液抗氧化能力的影响。

背景：绿豆酸液是一种传统的发酵食品，但其抗氧化能力的微生物代谢基础尚不清楚。本研究采用综合宏基因组学和代谢组学来阐明发酵过程中抗氧化生物标志物的动态形成。结果：发酵中期（6-12 h）是抗氧化发育的关键阶段，关键生物标志物如苯乳酸、表没食子儿茶素和儿茶素的积累达到峰值。抗氧化活性[2,2-二苯基-1-吡啶肼基/2,2'-氮基-双（3-乙基苯并噻唑-6-磺酸）]（DPPH/ABTS）在此期间显著升高，24 h时分别达到77.4%和74.5%。这些变化与特定乳酸菌属（如弯曲乳酸菌和牡丹江乳酸菌）直接相关。京都基因与基因组百科全书（KEGG）分析揭示了特定阶段的代谢重编程，从氨基酸/脂质代谢的早期激活到中心碳代谢的晚期下调。相关网络进一步将这些乳酸菌与关键的碳水化合物活性酶（CAZy）联系起来，如糖苷水解酶。结论：本研究揭示了微生物驱动的代谢组重塑控制MBSL的抗氧化能力，证明了关键代谢物积累与功能增强之间存在明确的时间一致性。这项工作解码了其传统价值的科学依据，为其作为一种促进健康的功能饮料进行针对性的优化和开发奠定了坚实的基础。©2026化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.