该研究以麦麸(wheat bran, WB)为原料,选择鼠李糖乳酪杆菌(Lacticaseibacillus rhamnosus, LGG)和植物乳植杆菌(Lactiplantibacillus plantarum, LP)对麦麸进行固态发酵,并分析2株菌对麦麸中脂质代谢物和代谢通路的差异影响。结果显示,与WB相比,LGG-WB和LP-WB中分别有84、66种差异脂质代谢物。在2组发酵麦麸中石胆酸、已二烯二酸、丙二酸、油酸和十二烷二酸等有机酸的水平增加,而溶血磷脂酰类化合物的水平降低。另外,LGG发酵显著提高了甲羟戊酸、山梨酸、硬脂酸和戊烯二酸的水平,而显著降低了溶血磷脂酰胆碱、溶血磷脂酰乙醇胺和溶血磷脂酰肌醇等脂质代谢物的水平;而LP发酵提高了琥珀酸、乙基丙二酸、油桐酸和脱氧胆酸的水平,降低了硬脂酰胺、十六碳酰胺和油酸酰胺等化合物的水平。在代谢通路上,LGG发酵显著改变了脂肪酸生物合成代谢通路,而LP发酵对脂质代谢无显著影响。这些结果表明,不同乳酸菌发酵改变了麦麸中脂质代谢物,且2株菌表现出一定的相似性和差异性。相比之下,LGG菌对麦麸中脂质代谢物和代谢通路的影响更为明显。因此,乳酸菌发酵麦麸可为今后研究开发功能性食品提供新型原料。
In this study, Lacticaseibacillus rhamnosus (LGG) and Lactiplantibacillus plantarum (LP) were selected for solid state fermentation of wheat bran (WB), and differences of the two strains in lipid metabolites and metabolic pathways in WB were correspondingly analyzed.Results showed that compared with WB, there were 84 and 66 differential lipid metabolites in LGG-WB and LP-WB, respectively.In the two fermented groups, there was an increase in organic acids like lithocholic acid, muconic acid, malonic acid, oleic acid, and dodecanedioic acid, but a decrease in lysophosphatidyl compounds.In addition, LGG fermentation significantly increased the levels of mevalonic acid, sorbic acid, stearic acid, and glutaconic acid, while significantly decreased those of lysophosphatidyl choline, lysophosphatidyl ethanolamine, and lysophosphatidyl inositol.LP fermentation elevated succinic, ethylmalonic, aleuritic, and deoxycholic acids, while lowered stearamide, hexadecanamide, and oleamide levels.Conversely, in the metabolic pathway, LGG fermentation significantly impacted the fatty acid bioanabolic pathway, with LP having no notable effect on lipid metabolism.These results indicated that distinct lactic acid bacteria (LAB) fermentations altered lipid metabolites in WB, with both strains exhibiting both similarities and differences in their effects.Notably, the LGG strain had a more pronounced impact on lipid metabolites and metabolic pathways in WB.Therefore, LAB-fermented WB presents a promising material for future functional food research and development.
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