食品与发酵工业 >

2023 , Vol. 49 >Issue 15: 92 - 99

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033629

研究报告

不同芥菜变种发酵过程中品质因子及硫代葡萄糖苷代谢产物差异分析

  • 梅源 ,
  • 刘独臣 ,
  • 赖海梅 ,
  • 黄玉立 ,
  • 王雅利 ,
  • 葛黎红 ,
  • 曾雪晴 ,
  • 杨梦露 ,
  • 朱永清 ,
  • 赵楠
展开
  • 1(四川省农业科学院农产品加工研究所,四川 成都,610011)
    2(四川省农业科学院园艺研究所/蔬菜品种改良与种质创新四川省重点实验室,四川 成都,610066)
    3(四川师范大学 生命科学学院,四川 成都,610101)
第一作者:硕士研究生(赵楠副研究员和刘独臣研究员为共同通信作者,E-mail:demonzn1115@163.com;ldcsaas@126.com)

收稿日期: 2022-09-14

  修回日期: 2022-10-20

  网络出版日期: 2023-08-31

基金资助

四川省科技计划苗子工程项目(2021JDRC0133);四川省科技厅重点研发项目(2022YFN0017,2022YFN0014);四川省农作物育种攻关项目(2021YFYZ0022)

收起

Differential analysis of quality factors and glucosinolate metabolites in different mustard varieties during fermentation

  • MEI Yuan ,
  • LIU Duchen ,
  • LAI Haimei ,
  • HUANG Yuli ,
  • WANG Yali ,
  • GE Lihong ,
  • ZENG Xueqing ,
  • YANG Menglu ,
  • ZHU Yongqing ,
  • ZHAO Nan
Expand
  • 1(Institute of Agro-products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610011, China)
    2(Institute of Horticulture, Sichuan Academy of Agricultural Sciences/Vegetable Germplasm Innovation and Variety Improvement Key Laboratory of Sichuan Province, Chengdu 610066, China)
    3(College of Life Science, Sichuan Normal University, Chengdu 610101, China)

Received date: 2022-09-14

  Revised date: 2022-10-20

  Online published: 2023-08-31

Fold

摘要

芥菜种质资源丰富,该研究通过对6个芥菜变种发酵前后样品中的微生物数量、理化指标、有机酸含量以及硫苷代谢产生的异硫氰酸酯和腈类化合物进行检测分析,以评估不同芥菜变种的发酵加工特性差异。结果表明,不同供试样品发酵过程中主要理化指标、微生物、有机酸和硫苷代谢产物均存在差异。其中宽柄芥、笋子芥和抱子芥发酵状况良好,总酸含量均高于0.6 g/100 g;其他芥菜样品发酵程度较低,pH值和总酸含量变化较小。在硫苷代谢物方面,不同芥菜变种的异硫氰酸酯和腈类化合物的种类和含量均有一定差异。其中,发酵程度较高的样品硫苷代谢物变化趋势较为一致。发酵程度最低的茎瘤芥,在发酵30 d后其具有功能活性的异硫氰酸酯类物质均降至0%且产生大量烯丙基腈。相关性分析也显示细菌和酵母菌与不同硫苷代谢产物间存在显著相关关系。以上结果说明硫苷代谢产物的变化既能反馈发酵进程,也可能影响发酵品质。该研究明确了不同变种芥菜的发酵品质特性,为芥菜发酵品质评价和专门品种筛选提供了一定理论基础。

关键词： 芥菜; 发酵蔬菜; 异硫氰酸酯; 发酵品质; 硫代葡萄糖苷

本文引用格式

梅源 , 刘独臣 , 赖海梅 , 黄玉立 , 王雅利 , 葛黎红 , 曾雪晴 , 杨梦露 , 朱永清 , 赵楠 . 不同芥菜变种发酵过程中品质因子及硫代葡萄糖苷代谢产物差异分析[J]. 食品与发酵工业, 2023 , 49(15) : 92 -99 . DOI: 10.13995/j.cnki.11-1802/ts.033629

Abstract

Mustard germplasm resources are abundant. In this study, the microbial counts, physicochemical properties, organic acid profiles, and the composition of isothiocyanate and nitrile volatile compounds produced by glucosinolate metabolism in samples of six mustard varieties before and after fermentation were analyzed, so as to evaluate the differences in characteristics of different mustard varieties during fermentation. The results showed that there were interspecies differences in the physicochemical properties, microbial counts, organic acid profiles and compositions of volatile compounds metabolized by glucosinolates. Among them, leaf-edible mustard (Brassica juncea var. latipa), stem-edible mustard (Brassica juncea var. Crassicauiis) and stem-edible mustard (Brassica juncea var. gemmifera) were in good fermentation conditions, and the total acid content was higher than 0.6 g/100 g. Other mustard samples were hardly fermented, with little change in pH and total acid content. In terms of glucosinolate metabolites, the composition and contents of isothiocyanates and nitrile compounds in different mustard varieties were different. The changing trend of glucosinolate metabolites in the samples with higher fermentation degree was consistent. After 30 days of fermentation, the contents of isothiocyanates with functional activity decreased to 0% and a large amount of 3-butenenitrile was produced in the mustard (Brassica juncea var. tumida) with the lowest degree of fermentation. Correlation analysis showed that bacteria and yeasts were significantly correlated with glucosinolate metabolites. These results indicated that glucosinolate metabolites might reflect the fermentation process and also affect the fermentation quality. This study clarified the quality characteristics of different varieties of mustard during fermentation, and provided a theoretical basis for the evaluation of fermentation quality and the selection of special varieties of mustard for fermentation.

Key words： mustard; fermented vegetables; isothiocyanate; fermentation quality; glucosinolates

参考文献

[1] 张晓黎, 吴兴壮, 张华.乳酸菌功能作用及其在生产中的应用[J].农业工程技术, 2015, 35(14):36-39.
ZHANG X L, WU X Z, ZHANG H.Function of lactic acid bacteria and its application in production[J].Agriculture Engineering Technology (Agricultural Product Processing Industry), 2015, 35(14):36-39.
[2] XIE X W, ZHANG Z X, CHAI A L, et al.Grey mould on leaf mustard caused by Botrytis cinerea, a new disease in China[J].Australasian Plant Disease Notes, 2016, 11(1):23.
[3] 田艳. 华容大叶芥菜主要化学成分及其乙醇提取物抗结肠炎机理研究[D].长沙:湖南农业大学, 2020.
TIAN Y.Study on the main chemical components of Huarong large-leaf mustard and the anti-colitis mechanism of its ethanol extract[D].Changsha:Hunan Agricultural University, 2020.
[4] SOO L H, JEONG Y E, RAK C M.Changes of physiological activity of mustard leaf during its fermentation period[J].Journal of Microbiology and Biotechnology, 2000, 10(1):43-47.
[5] BELL L, OLOYEDE O O, LIGNOU S, et al.Taste and flavor perceptions of glucosinolates, isothiocyanates, and related compounds[J].Molecular Nutrition & Food Research, 2018, 62(18):1700990.
[6] FAHEY J W, ZALCMANN A T, TALALAY P.The chemical diversity and distribution of glucosinolates and isothiocyanates among plants[J].Phytochemistry, 2001, 56(1):5-51.
[7] HERR I, BÜCHLER M W.Dietary constituents of broccoli and other cruciferous vegetables:Implications for prevention and therapy of cancer[J].Cancer Treatment Reviews, 2010, 36(5):377-383.
[8] HO C L, TAN H Q, CHUA K J, et al.Engineered commensal microbes for diet-mediated colorectal-cancer chemoprevention[J].Nature Biomedical Engineering, 2018, 2(1):27-37.
[9] 胡伯凯, 徐俐, 钟潇, 等.8种芥菜的高盐腌制适应性研究及品质评价[J].广东农业科学, 2013, 40(20):88-92.
HU B K, XU L, ZHONG X, et al.Adaptability of high salinity curing process and appraisal of quality for eight different mustard cultivars[J].Guangdong Agricultural Sciences, 2013, 40(20):88-92.
[10] SUN B, LIU N, ZHAO Y T, et al.Variation of glucosinolates in three edible parts of Chinese kale (Brassica alboglabra Bailey) varieties[J].Food Chemistry, 2011, 124(3):941-947.
[11] 罗文珊, 张艳, 徐玉娟, 等.不同芥菜品种对发酵泡菜品质的影响规律[J].现代食品科技, 2022, 38(5):43-55.
LUO W S, ZHANG Y, XU Y J, et al.Effects of different mustard varieties on the quality of fermented pickle[J].Modern Food Science and Technology, 2022, 38(5):43-55.
[12] ZHAO N, GE L H, LAI H M, et al.Unraveling the contribution of pre-salting duration to microbial succession and changes of volatile and non-volatile organic compounds in Suancai (a Chinese traditional fermented vegetable) during fermentation[J].Food Research International, 2022, 159:111673.
[13] 赵楠. 四川泡菜的主要特性及其成因分析[D].无锡:江南大学, 2017.
ZHAO N.Analysis of the main characteristics of Sichuan Paocai and its formation mechanism[D].Wuxi:Jiangnan University, 2017.
[14] SHAO Y J, LIN A H M.Improvement in the quantification of reducing sugars by miniaturizing the Somogyi-Nelson assay using a microtiter plate[J].Food Chemistry, 2018, 240:898-903.
[15] 侯新磊, 赵楠, 葛黎红, 等.低温等离子体对低盐泡菜生花腐败的抑制及贮藏期品质的影响[J].食品科学, 2022,43(21):282-290.
HOU X L, ZHAO N, GE L H, et al.Effect of cold plasma treatment on the inhibition of pellicle-spoilage and the storage quality of low-salt kimchi[J].Food Science, 2022,43(21):282-290.
[16] ZHANG C C, ZHANG J M, LIU D Q.Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China[J].International Journal of Food Microbiology, 2021, 347:109199.
[17] 赵楠, 葛黎红, 郭壮, 等.泡辣椒发酵过程中质构劣化规律及其影响因素研究[J].中国酿造, 2020, 39(1):119-123.
ZHAO N, GE L H, GUO Z, et al.Texture change of pickled pepper during fermentation and its influence factors[J].China Brewing, 2020, 39(1):119-123.
[18] YE J H, HUANG L Y, TEREFE N S, et al.Fermentation-based biotransformation of glucosinolates, phenolics and sugars in retorted broccoli puree by lactic acid bacteria[J].Food Chemistry, 2019, 286:616-623.
[19] PEÑAS E, PIHLAVA J M, VIDAL-VALVERDE C, et al.Influence of fermentation conditions of Brassica oleracea L.var.capitata on the volatile glucosinolate hydrolysis compounds of sauerkrauts[J].LWT-Food Science and Technology, 2012, 48(1):16-23.
[20] MOON E W, YANG J S, YOON S R, et al.Application of colorimetric indicators to predict the fermentation stage of kimchi[J].Journal of Food Science, 2020, 85(12):4170-4179.
[21] 毛丙永, 殷瑞敏, 赵楠, 等.四川老卤泡菜基本理化指标及特征菌群分离鉴定[J].食品与发酵工业, 2018, 44(11):22-27.
MAO B Y, YIN R M, ZHAO N, et al.The physical and chemical properties of Sichuan old brined Paocai and the isolation of characteristic microbes[J].Food and Fermentation Industries, 2018, 44(11):22-27.
[22] LIU D Q, ZHANG C C, ZHANG J M, et al.Metagenomics reveals the formation mechanism of flavor metabolites during the spontaneous fermentation of potherb mustard (Brassica juncea var.multiceps)[J].Food Research International, 2021, 148:110622.
[23] ZHAO Y J, WEI W L, TANG L, et al.Characterization of aroma and bacteria profiles of Sichuan industrial Paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing[J].Food Research International, 2021, 149:110667.
[24] EISENSCHMIDT-BÖNN D, SCHNEEGANS N, BACKENKÖHLER A, et al.Structural diversification during glucosinolate breakdown:Mechanisms of thiocyanate, epithionitrile and simple nitrile formation[J].The Plant Journal, 2019:tpj.14327.
[25] BELL L, KITSOPANOU E, OLOYEDE O O, et al.Important odorants of four Brassicaceae species, and discrepancies between glucosinolate profiles and observed hydrolysis products[J].Foods, 2021, 10(5):1055.
[26] GE L H, LAI H M, HUANG Y L, et al.Comparative evaluation of package types in alleviating textural softening and package-swelling of Paocai during storage:Insight into microbial invasion, cell wall pectinolysis and alteration in sugar and organic acid profiles[J].Food Chemistry, 2021, 365:130489.
[27] MULLANEY J A, KELLY W J, MCGHIE T K, et al.Lactic acid bacteria convert glucosinolates to nitriles efficiently yet differently from Enterobacteriaceae[J].Journal of Agricultural and Food Chemistry, 2013, 61(12):3039-3046.
[28] LIOU C S, SIRK S J, DIAZ C A C, et al.A metabolic pathway for activation of dietary glucosinolates by a human gut symbiont[J].Cell, 2020, 180(4):717-728.e19.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司