通过基于 UHPLC-MS/MS 的代谢组学研究不同乳酸菌发酵对红树莓汁中次生代谢物及其生物转化途径的影响。

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2024-11-09 DOI:10.1016/j.ijfoodmicro.2024.110974

Ruling Tang , Yin Qin , You Luo

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引用次数: 0

摘要

次生代谢物是树莓中一组宝贵的植物化学物质。发酵过程会导致水果的植物化学成分发生变化。本研究旨在通过基于超高效液相色谱-串联质谱（UHPLC-MS/MS）的代谢组学方法，探讨副酸乳杆菌亚种 FBKL1.0328 和植物乳杆菌亚种 FBKL1.0310 对红树莓汁（CR）中次生代谢物的影响，并揭示其转化途径。未发酵和发酵样品中共鉴定出 695 种次级代谢物。在 LCR（L. paracasei FBKL1.0328 发酵树莓汁）与 CR、LPR（L. plantarum FBKL1.0310 发酵树莓汁）与 CR 和 LCR 与 LPR 中分别鉴定出 90、83 和 52 种不同的次生代谢物。某些酚酸类（如 3-苯基乙酸）、黄酮类（如高良姜苷-7-葡萄糖苷）、生物碱类（如吲哚-3-乳酸）和萜类（如葡萄糖基 7-甲基-3-亚甲基辛烷-1,2,6,7-四醇）被选为关键的差异代谢物。这两种乳酸菌利用不同的代谢途径加工次生代谢物。L. paracasei FBKL1.0328 主要通过 "黄酮和黄酮醇生物合成 "途径转化黄酮类化合物。植物乳杆菌 FBKL1.0310 主要通过 "酪氨酸代谢 "途径和 "氨基苯甲酸盐降解 "途径转化酚酸。有趣的是，L. plantarum FBKL1.0310 在上调某些有价值的生物活性化合物（如吲哚-3-乳酸和 3-苯基乙酸）方面的表现优于 L. paracasei FBKL1.0328，这突显了其作为开发有益健康的发酵果汁的潜在菌株的潜力。这些研究结果提供了不同乳酸菌如何改变红树莓汁中次生代谢物组成的见解，并为乳酸菌在水果加工中的工业应用提供了有价值的信息。

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The impact of different lactobacilli fermentations on secondary metabolites of red raspberry juice and their biotransformation pathways via metabolomics based on UHPLC-MS/MS

Secondary metabolites are a group of invaluable phytochemicals in raspberries. Fermentation process leads to changes in the phytochemical composition of fruits. This study aimed to investigate the influence of Lacticaseibacillus paracasei subsp. paracasei FBKL1.0328 and Lactiplantibacillus plantarum subsp. plantarum FBKL1.0310 on the secondary metabolites of red raspberry juice (CR) and uncover their conversion pathways via metabolomics based on ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). A total of 695 secondary metabolites in the unfermented and fermented samples were identified. There were 90, 83 and 52 differential secondary metabolites identified in LCR (L. paracasei FBKL1.0328 fermented raspberry juice) vs. CR, LPR (L. plantarum FBKL1.0310 fermented raspberry juice) vs. CR, and LCR vs. LPR, respectively. Certain phenolic acids (e.g. 3-phenyllacitc acid), flavonoids (e.g. galangin-7-glucoside), alkaloids (e.g. indole-3-lactic acid), and terpenoids (e.g. glucosyl 7-methyl-3-methyleneoctane-1,2,6,7-tetraol) were selected as the crucial differential metabolites. These two lactobacilli utilized distinct metabolic pathways for processing secondary metabolites. L. paracasei FBKL1.0328 primarily transformed flavonoids through the “Flavone and flavonol biosynthesis” pathway. L. plantarum FBKL1.0310 mainly converted phenolic acids via the “Tyrosine metabolism” pathway and the “Aminobenzoate degradation” pathway. Interestingly, L. plantarum FBKL1.0310 outperformed L. paracasei FBKL1.0328 in upregulating certain valuable bioactive compounds such as indole-3-lactic acid and 3-phenyllacitc acid, underscoring its potential as a promising strain for developing health-beneficial fermented fruit juices. These findings provide insights to how different lactobacilli modify secondary metabolite composition in red raspberry juice and offer valuable information for the industrial application of lactobacilli in fruit processing.

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.