研究报告

基于非靶向代谢组学探究不同菌种发酵骏枣汁的代谢差异分析

  • 叶峥 ,
  • 张江宁
展开
  • (山西农业大学 山西功能食品研究院, 山西 太原, 030001)
第一作者:硕士,助理研究员(张江宁副研究员为通信作者,E-mail:17400495@qq.com)

收稿日期: 2024-04-12

  修回日期: 2024-07-15

  网络出版日期: 2025-06-19

基金资助

山西省基础研究计划自然科学研究面上项目(202303021211106)

Non-targeted metabolomics analysis on metabolic differences amongZiziphus jujuba Mill.juices fermented by different strains

  • YE Zheng ,
  • ZHANG Jiangning
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  • (Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030001, China)

Received date: 2024-04-12

  Revised date: 2024-07-15

  Online published: 2025-06-19

摘要

红枣(Ziziphus jujuba Mill.)是具有极高营养价值和药用价值的山西特色果品,但关于不同菌种发酵枣汁中的差异代谢物的研究还较少。为揭示不同菌种发酵骏枣汁的代谢产物差异性,该文以交城骏枣为研究对象,通过添加植物乳植杆菌(Lactiplantibacillus plantarum)、嗜酸乳杆菌(Lactobacillus acidophilus)以及两菌联用协同发酵骏枣汁,采用超高效技术,对骏枣原汁及不同菌种发酵骏枣汁进行非靶向代谢组学研究。结果表明,联用协同菌种发酵的骏枣汁效果最佳。不同发酵菌种骏枣汁与原汁之间及不同发酵菌种骏枣汁之间的主要差异代谢物有6类,分别为有机酸类、有机碱类、氨基酸类、糖类、酚类和核苷类。京都基因与基因组百科全书(Kyoto Encyclopedia of Genes and Genomes, KEGG)代谢通路发现,只有单菌与联用协同发酵骏枣汁的主要差异代谢物有不重合的代谢通路,为氨基酸代谢通路。该研究分析了不同菌种发酵骏枣汁之间以及发酵骏枣汁同骏枣原汁之间的代谢产物差异性,所检测到的物质可为发酵骏枣汁的分析及相应生物学功能研究提供一定的数据支持。

本文引用格式

叶峥 , 张江宁 . 基于非靶向代谢组学探究不同菌种发酵骏枣汁的代谢差异分析[J]. 食品与发酵工业, 2025 , 51(11) : 81 -89 . DOI: 10.13995/j.cnki.11-1802/ts.039542

Abstract

Ziziphus jujuba Mill., a fruit characterized by its high nutritional and medicinal value originating from Shanxi, has garnered limited attention regarding the differential metabolites in its juice fermented by diverse microbial strains.Utilizing Lactiplantibacillus plantarum, Lactobacillus acidophilus, and a combined strain of the two for synergistic fermentation, this study conducted a non-targeted metabolomics analysis of the original and fermented jujube juices via liquid chromatography-mass spectrometry.Results revealed that the juice fermented by the combined bacterial strain exhibited superior effects.Between the original juice and the various fermented versions, six primary classes of differential metabolites were identified, including organic acids, organic bases, amino acids, sugars, phenols, and nucleosides.Further analysis using the Kyoto Encyclopedia of Genes and Genomes (KEGG) metabolic pathways demonstrated that only the major differential metabolites between the single-strain and combined-strain fermented juices exhibited non-overlapping metabolic pathways, especially in amino acid metabolism.This study offers insights into the metabolic differences between original and fermented jujube juices, as well as among the different fermented versions.The detected substances can serve as valuable data for further analysis of fermented jujube juice and corresponding biological function research.

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