动物双歧杆菌亚种和副乳酸杆菌转化类黄酮的合作机制

IF 5 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Chenxi Wang, Yixuan Wang, Yingdi Teng, Junkai Kong, Fujin Dong, Jie Du, Yan Zhang
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引用次数: 0

摘要

Elaeagnus moorcroftii Wall. ex Schlecht(EWS)作为一种合适的食物基质,含有丰富的黄酮类化合物,可促进人体健康,本研究旨在利用黄酮类化合物靶向代谢组学和转录组测序技术,研究EWS果汁(EWSJ)中黄酮类化合物在动物双歧杆菌亚种HN-3(B.an3)和副酸性乳酸杆菌YL-29(L.cp29)单培养基和混合培养基发酵过程中的转化。乳酸双歧杆菌HN-3(B.an3)和副酸乳杆菌YL-29(L.cp29)的混合培养发酵。在单培养基和混合培养基发酵的 EWSJ 中,共鉴定出 33 种黄酮类化合物。其中,B.an3发酵产生了特定的脱糖产物(山奈酚(17.6 mmol/L)和木犀草素(4.5 mmol/L))和甲氧基化产物(丁香醛(59.05 mmol/L)),L.cp29发酵产生了特定的脱糖产物(槲皮素(9.2 mmol/L))。共培养发酵进一步提高了异鼠李素(52.3 mmol/L)的水平,并产生了一种特异产物(同型金雀花素(0.03 mmol/L)),从而显著提高了生物活性形式黄酮类化合物的水平。此外,我们还分析了发酵前后不同类黄酮代谢物和差异基因的变化。与其他组相比,L.cp29 发酵后苷水解酶和氧化还原酶的表达量增加。与其他组相比,B.an3 发酵后异构酶和合成酶的表达量增加。特别是,6-磷酸葡萄糖酸内酯酶(Pgl)和葡萄糖-6-磷酸异构酶(Pgi)在 B.an3 发酵过程中有所增加。因此,我们通过收集的菌株以及 B.an3 和 L.cp29 的粗酶提取物对黄酮类化合物的生物转化验证了预测的转化反应。这些发现为开发含有更多生物活性类黄酮的功能性植物性食品提供了依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Cooperation mechanism of flavonoid transformation by Bifidobacterium animalis subsp. lactis and Lacticaseibacillus paracasei.

Elaeagnus moorcroftii Wall. ex Schlecht (EWS) as a suitable food matrix contains abundant flavonoids for promoting human health, this study aimed to use flavonoid-targeted metabolomics and transcriptome sequencing to investigate the transformation of flavonoids in EWS juice (EWSJ) by mono- and mixed-cultures fermentations of Bifidobacterium animalis subsp. lactis HN-3 (B.an3) and Lacticaseibacillus paracasei YL-29 (L.cp29). A total of 33 flavonoids were identified in mono- and mixed-cultures fermented EWSJ. Among them, fermentation by B.an3 produced specific deglycosylation products (kaempferol (17.6 mmol/L) and luteolin (4.5 mmol/L)) and methoxylation products (syringaldehyde (59.05 mmol/L)), and fermentation by L.cp29 resulted in a specific deglycosylation product (quercetin (9.2 mmol/L)). The co-culture fermentation further increased the levels of isorhamnetin (52.3 mmol/L), and produced a specific product (homoplantaginin (0.03 mmol/L)), which significantly increased the bioactive-form flavonoids. Moreover, we analyzed changes in different flavonoid metabolites and differential genes before and after fermentation. After L.cp29 fermentation the expression of glycoside hydrolases and oxidoreductases were increased compared to other groups. After B.an3 fermentation the expression of isomerases and synthetases were increased compared to other groups. In particular, 6-phosphogluconolactonase (Pgl) and glucose-6-phosphate isomerase (Pgi) were increased in B.an3 fermentation. Thus, we validated the predicted transformation reactions by the biotransformation of flavonoids by the collected strains and crude enzyme extracts of B.an3 and L.cp29. These findings provided a basis for the development of functional plant-based foods with enhanced bioactive flavonoids.

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来源期刊
International journal of food microbiology
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.
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