摘要
以马铃薯为原料,采用四菌组合的泡菜益生菌菌粉接种发酵马铃薯泡菜,自然发酵马铃薯泡菜作对照,并利用超高效液相色谱⁃串联质谱技术对马铃薯泡菜进行非靶向代谢组学研究。以差异倍数≥2或≤0.5且P<0.05作为筛选标准进行差异代谢物筛选,结果表明,新鲜原料(XX)和接种发酵5 d(JZD5)、XX和自然发酵5 d(ZRD5)、ZRD5和JZD5分别筛选到511、525、105种差异代谢物。XX和JZD5以及ZRD5的主要差异代谢为D⁃鸟氨酸、L⁃鸟氨酸、4⁃羧苯基甘氨、甘氨酰⁃苯丙氨酸、L⁃酪氨酸⁃L⁃丝氨酸、三羰基丙酸、2⁃氨基⁃4⁃氧戊酸等生物活性物质以及小肽,马铃薯泡菜的营养价值得到提高,同时还赋予其独特的风味。ZRD5和JZDR5中的主要差异代谢化合物有6⁃氨基己酸、DL⁃亮氨酸、茶氨酸、异柠檬酸等,这些差异代谢化合物赋予马铃薯生物活性成分和滋味成分,JZD5中还含有相对含量较高的糖醇类、有机酸类化合物,形成其优于自然发酵马铃薯泡菜的滋味品质。此外,ABC转运蛋白、乙醛酸和二羧酸代谢、嘌呤代谢、辅因子的生物合成等相关代谢途径在马铃薯发酵泡菜品质形成过程中发挥重要作用。
Potato pickles were produced by fermentation with a combination of four probiotic strains,and the naturally fermented potato pickles were used as the control group.The untargeted metabolomics based on ultra⁃high performance liquid chromatography⁃tandem mass spectrometry was employed to analyze the metabolites in potato pickles.Based on the thresholds of fold change≥2 or≤0.5 and P<0.05,511,525,and 105 differen⁃tially changed metabolites(DCMs)were identified between fresh raw material(XX)and inoculated fermenta⁃tion for 5 days(JZD5),between XX and natural fermentation for 5 days(ZRD5),and between ZRD5 and JZD5,respectively.The DCMs between XX and JZD5/ZRD5 were mainly D⁃ornithine,L⁃ornithine,4⁃carboxy⁃phenylglycine,glycyl phenylalanine,L⁃tyrosine⁃L⁃serine,tri⁃carbonyl propionic acid,2⁃amino⁃4⁃oxvaleric acid,and other bioactive substances and small peptides,which contributed to the nutritional value and unique flavor of potato pickles.The DCMs between ZRD5 and JZDR5 included 6⁃aminocaproic acid,DL⁃leucine,the⁃anine,and isocitric acid,which were the main bioactive substances and flavor components of potato pickles.Sugar alcohols and organic acids had high content in JZD5,which endowed the potato pickles with a taste supe⁃rior to that of naturally fermented potato pickles.In addition,the results showed that the metabolic pathways such as ABC transporters,glyoxylic and dicarboxylic acid metabolism,purine metabolism,and cofactor biosyn⁃thesis played important roles in the quality formation of potato pickles during fermentation.
作者
陈冬菊
刘琨毅
何二平
杨双鹤
杜欢
杨艳丽
吴荣书
董霞
CHEN Dongju;LIU Kunyi;HE Erping;YANG Shuanghe;DU Huan;YANG Yanli;WU Rongshu;DONG Xia(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,Yunnan,China;School of Wuliangye Technology and Food Engineering,Yibin Vocational and Technical College,Yibin 644100,Sichuan,China;Chengjiang Laocang Vinegar Food Technology Co.,Ltd.,Yuxi 652500,Yunnan,China;College of Plant Protection,Yunnan Agricultural University,Kunming 650201,Yunnan,China)
出处
《食品研究与开发》
CAS
2024年第12期135-143,共9页
Food Research and Development
基金
云南省现代农业产业技术体系(2020年度)
宜宾职业技术学院创新团队项目(ybzy21cxtd⁃03)。
关键词
马铃薯
代谢组学
代谢通路
发酵方式
乳酸发酵
potato
metabolomics
metabolic pathway
fermentation method
lactic acid fermentation
