以西兰花(Brassica oleracea var. italica)为研究对象,通过筛选内源乳酸菌发酵,利用非靶向代谢组学技术研究了其主要代谢产物,并对比了发酵前后西兰花样品的基本营养指标和萝卜硫素含量的变化。结果表明,经过16S rDNA鉴定,共筛选出2株内生乳酸菌用于西兰花发酵,发酵后总还原糖含量在最初的24 h从(180.0±16.2) mg Glucose/g DW显著下降至(57.6±4.8) mg Glucose/g DW;通过非靶向代谢组学技术共鉴定出977种代谢产物,其中化学分类占比最高的为脂质和脂类化合物;同时发现,萝卜硫素的含量经发酵48 h后提高到(1 768.9±12.9) μg/mL,是未发酵样品的203.53%。该研究为发酵西兰花产品的功能性研究以及新型发酵食品的开发提供了理论基础。
In this work, the untargeted metabolite profile analysis was used to investigate the main metabolites of fermented broccoli (Brassica oleracea var.italica) by lactic acid bacteria.Additionally, the basic nutritional data and sulforaphane content of broccoli samples were compared before and after fermentation.The results showed that two endophytic lactic acid bacteria, which were identified by 16S rDNA, were selected for use in the fermentation process.The total reducing sugar content decreased significantly from (180.0±16.2) mg Glucose/g DW to (57.6±4.8) mg Glucose/g DW within the first 24 h fermentation.A total of 977 metabolites were identified using non-targeted metabolomics technology, among which lipids and lipid compounds accounted for the highest proportion of classification.At the same time, it was found that the content of sulforaphane increased about 203.53% to (1 768.9±12.9) μg/mL compared to the unfermented sample after 48 h of fermentation.This research provides a theoretical basis for functional research on fermented broccoli products and their development in new fermented foods.
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