摘要
目的:研究添加富含乳脂肪球膜(MFGM)乳清蛋白粉(M-WPI)前、后的保加利亚乳杆菌发酵乳中保加利亚乳杆菌存活率,发酵乳风味及抗氧化能力。采用代谢组学分析添加M-WPI前、后保加利亚乳杆菌发酵乳的显著差异代谢标志物及其作用通路。方法:通过样本主成分分析、偏最小二乘判别分析、热图分析和KEGG富集分析等方法确定加入M-WPI前、后发酵乳代谢过程中的差异性代谢产物,并以此分析M-WPI对发酵乳产生的影响。结果表明:在脱脂乳中加入M-WPI,可以提高保加利亚乳杆菌存活率,增加发酵乳的风味及抗氧化活性。采用主成分分析(PCA)和偏最小二乘判别分析(PLS-DA)共确定77种显著差异代谢物,涉及的主要代谢通路为19条。加入M-WPI后葡萄糖、半乳糖等,代谢物上调,提高了保加利亚乳杆菌存活率;癸酸、苹果酸等有机酸上调,能提高发酵乳的口感及改善发酵乳风味。保加利亚乳杆菌发酵乳中上调的代谢物以氨基酸类较多,其中丙氨酸、天冬氨酸和泛酸等参与β-丙氨酸代谢,与发酵乳抗氧化活性提高有关。本研究为加入M-WPI发酵乳营养评价以及相关加工技术和产品开发提供参考。
Objective:To study the survival of Lactobacillus bulgaricus in Lactobacillus fermented milk before and after the addition of milk fat globule membrane(MFGM)enriched whey protein powder(M-WPI),the flavour of the fermented milk and the antioxidant capacity of the fermented milk.Metabolomics was used to analyse significantly different metabolic markers and their pathways of action in Lactobacillus bulgaricus fermented milks before and after addition of M-WPI.Methods:Differential metabolites in the metabolism of fermented milk before and after the addition of M-WPI were identified by means of principal component analysis of the samples,partial least squares discriminant analysis,heatmap analysis and KEGG enrichment analysis,and in this way the effects produced by M-WPI on the fermented milk were analysed.The results showed that the addition of M-WPI to skim milk increased the survival rate of Lactobacillus bulgaricus and increased the flavor and antioxidant activity of fermented milk.Principal component analysis(PCA)and partial least squares discriminant analysis(PLS-DA)were used to determine a total of 77 significantly different metabolites,involving 19 major metabolic pathways.Among them,glucose,galactose,and other metabolites were up-regulated,which improved the survival rate of Lactobacillus bulgaricus;capric acid and malic acid could effectively improve the taste and flavor of fermented milk.Alanine,aspartic acid and pantothenic acid were involved inβ-alanine metabolism,which was related to the increase of antioxidant activity of fermented milk.This study provides a reference for the nutritional evaluation of the inclusion of M-WPI fermented milk as well as the development of related processing technologies and products.
作者
刘菲帆
罗梦帆
赵佳园
赵轩
孔维梅
王孝治
谭东虎
杨靖鹏
苏雅
罗海波
郭宇星
Liu Feifan;Luo Mengfan;Zhao Jiayuan;Zhao Xuan;Kong Weimei;Wang Xiaozhi;Tan Donghu;Yang Jingpeng;Su Ya;Luo Haibo;Guo Yuxing(Nanjing Normal University,Nanjing 210000;Jiangsu Agri-animal Husbandry Vocational College,Taizhou 225300,Jiangsu)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第5期428-440,共13页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(32372355)
江苏省林业科技创新与推广专项基金项目(LYKJ[2022]12)
中国食品科学技术学会食品科技基金-雅培食品营养与安全专项科研基金项目(2021-F02)。
关键词
富含乳脂肪球膜乳清蛋白粉
保加利亚乳杆菌
代谢组学
抗氧化
发酵乳
milk fat globule membrane enriched whey protein concentrate
Lactobacillus bulgaricus
metabolomics
antioxidant
fermented milk
