一株发酵米浆风味酵母的综合组学分析。

IF 2.4 4区 生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Chayaphathra Sooklim, Atchara Paemanee, Khanok Ratanakhanokchai, Duanghathai Wiwatratana, Nitnipa Soontorngun
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引用次数: 0

摘要

植物奶营养价值高,富含维生素、矿物质和必需氨基酸。本研究旨在利用具有优良发酵能力的新型发酵菌株Saccharomyces cerevisiae RSO4,通过酵母发酵提高米浆的生化和生物学特性,研制一种创新的功能饮料。综合组学方法鉴定了与各种细胞过程相关的特定基因,包括风味和香气产生(ARO10, ADH1-5和SFA1),而RSO4的蛋白质组学谱鉴定了在煮熟大米发酵过程中表达上调的关键酶,包括糖原分支(Glc3),糖酵解(Eno1, Pgk1和Tdh1/2),应激反应(Hsp26和Hsp70),氨基酸代谢和细胞壁完整性。RSO4菌株用Homali(茉莉花)白米和米莓色米对发酵的米浆进行生化和代谢组学分析,检测到生物活性化合物水平的差异,如β-葡聚糖、维生素、二肽和三肽,以及令人愉悦的风味和香气。本研究结果强调了选择合适的发酵酵母菌株和水稻品种对提高植物性产品作为创新功能食品的性能的重要性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Integrated omic analysis of a new flavor yeast strain in fermented rice milk.

Plant-based milk contains high nutritional value with enriched vitamins, minerals, and essential amino acids. This study aimed to enhance the biochemical and biological properties of rice milk through yeast fermentation, using the novel fermenting strain Saccharomyces cerevisiae RSO4, which has superb fermenting ability for an innovative functional beverage. An integrated omics approach identified specific genes that exhibited genetic variants related to various cellular processes, including flavor and aroma production (ARO10, ADH1-5, and SFA1), whereas the proteomic profiles of RSO4 identified key enzymes whose expression was upregulated during fermentation of cooked rice, including the enzymes in glycogen branching (Glc3), glycolysis (Eno1, Pgk1 and Tdh1/2), stress response (Hsp26 and Hsp70), amino acid metabolism, and cell wall integrity. Biochemical and metabolomic analyses of the fermented rice milk by the RSO4 strain using the two rice varieties, Homali (Jasmine) white rice or Riceberry colored rice, detected differentially increased levels of bioactive compounds, such as β-glucan, vitamins, di-, and tripeptides, as well as pleasant flavors and aromas. The results of this study highlight the importance of selecting an appropriate fermenting yeast strain and rice variety to improve property of plant-based products as innovative functional foods.

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来源期刊
FEMS yeast research
FEMS yeast research 生物-生物工程与应用微生物
CiteScore
5.70
自引率
6.20%
发文量
54
审稿时长
1 months
期刊介绍: FEMS Yeast Research offers efficient publication of high-quality original Research Articles, Mini-reviews, Letters to the Editor, Perspectives and Commentaries that express current opinions. The journal will select for publication only those manuscripts deemed to be of major relevance to the field and generally will not consider articles that are largely descriptive without insights on underlying mechanism or biology. Submissions on any yeast species are welcome provided they report results within the scope outlined below and are of significance to the yeast field.
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