发酵是提高食品原料营养价值的重要方法之一。该研究以辣木叶为材料,探究辣木叶乳酸菌发酵对蛋白质、黄酮、多酚、多糖等营养及功能成分及抗氧化活性的影响,并采用非靶标代谢组学技术探讨辣木叶发酵前后代谢物的变化。结果表明,发酵10 d后辣木叶蛋白质含量增加了16.12%,黄酮含量提高2.1%,多酚含量提高16.35%,多糖含量提高42%。但辣木叶的抗氧化活性没有显著变化。此外,发酵后鉴定到96种差异代谢物,其中52种上调,44种下调。经代谢通路分析得到5条关键代谢通路,这些代谢途径与氨基酸类物质的代谢以及黄酮类、生物碱类等物质的生物合成有关,表明乳酸菌发酵对辣木叶营养物质的形成、生物活性的提高具有积极作用。研究结果为乳酸菌发酵辣木叶的代谢物鉴定提供理论依据,也为研发辣木叶功能食品提供理论参考。
Fermentation is a crucial technique for enhancing the nutritional value of food materials. This study investigated the impact of Lactobacillus plantarum fermentation on the contents of Moringa oleifera leaves, including proteins, flavonoids, polyphenols, and polysaccharides, as well as its antioxidant activity. Non-target metabolomics technology was utilized to analyze the changes in metabolites of M. oleifera leaves before and after fermentation. The findings indicated that after ten days of fermentation, the protein content of M. oleifera leaves increased by 16.12%, flavonoid content by 2.1%, polyphenol content by 16.35%, and polysaccharide content by 42%. However, there was no significant change in the antioxidant activity. Furthermore, the study identified a total of 96 differential metabolites post-fermentation, including 52 up-regulated and 44 down-regulated metabolites. Metabolic pathway analysis revealed five key metabolic pathways, primarily associated with amino acid metabolism and biosynthesis of flavonoids, alkaloids, and other substances. These findings demonstrated that L. plantarum fermentation has a positive impact on the formation of nutrients and the enhancement of biological activity of M. oleifera leaves. Consequently, the results provide a theoretical foundation for identifying metabolites of fermented M. oleifera leaves by Lactobacillus and offer a theoretical reference for developing functional foods from M. oleifera leaves.
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