保加利亚乳杆菌ND02发酵乳清过程中的代谢特性

Metabolic Characteristics of L. bulgaricus ND02 during Whey Fermentation

摘要:

利用L. bulgaricus ND02对乳清进行发酵，研究其在发酵乳清过程中的代谢特性。通过分析乳清发酵过程中代谢物的动态变化规律，评估代谢产物对发酵乳清生理功效的影响。采用液质联用技术检测L. bulgaricus ND02发酵乳清过程中代谢物质，并采用多变量统计方法对差异代谢物进行筛选与分析。通过数据库比对鉴定得到异亮氨酸、多肽、甲基-D-吡喃半乳糖苷、油酸、琥珀酸、黄嘌呤和胞嘧啶腺苷酸等37个显著差异代谢物（P<0.05）。其中，半胱氨酸、Tyr-Trp、苯乳酸和胞嘧啶核苷酸等23个代谢物在发酵乳清中的相对含量显著增加（P<0.05）。 L. bulgaricus ND02在发酵乳清过程中产生了大量的氨基酸、寡肽、有机酸和核苷酸，这些物质赋予发酵乳清特殊的生理功效和营养价值。

Abstract:

Fermented whey was prepared with L.bulgaricus ND02 in this study to investigate the metabolic characteristics of L. bulgaricus ND02 during fermentation. The effects of metabolites on the physiological functions of fermented whey was evaluated based on the dynamic changes of metabolites during whey fermentation. The metabolites in whey fermentation were detected by LC-MS. The screening and analysis of the differential metabolites were conducted through multivariate statistical method. Potential biomarkers were screened out according to database searching. A total of 37 metabolites, including isoleucine, peptides, methyl-D-galactopyranoside, oleic acid, amber acid, jaundice, cytosine adenosine and etc., were significantly identified (P<0.05). The relative content of 23 metabolites, such as homocysteine, Tyr-Trp, phenyllactic acid, cytidine monophosphate and etc., increased significantly in fermented whey(P<0.05). L. bulgaricus ND02 produced a large number of essential amino acids, oligopeptides, organic acids and nucleotides during fermentation, giving the special physiological functions and nutritional values of fermented whey.