食品与发酵工业 >

2026 , Vol. 52 >Issue 7: 233 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043997

研究报告

不同微生物发酵对油茶饼粕活性成分、抗氧化活性以及代谢组学的影响

  • 白润东 ,
  • 王振兴 ,
  • 刘晓海 ,
  • 向纭 ,
  • 贺磊 ,
  • 高伟 ,
  • 聂景贵
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  • 1(西南林业大学 生物与食品工程学院,云南 昆明,650224)
    2(西南林业大学 材料与化学工程学院,云南 昆明,650224)
    3(江西省林业科学院,油茶资源培育与利用江西省重点实验室,江西 南昌,330013)
第一作者:硕士研究生(高伟研究员和聂景贵讲师为共同通信作者,E-mail:284256805@qq.com;niejinggui@163.com)

收稿日期: 2025-07-22

  修回日期: 2025-09-01

  网络出版日期: 2026-04-17

基金资助

江西省林业局油茶研究专项(YCYJZX【2023】332号)

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Effects of different microorganism fermentations on active ingredients, antioxidant activity, and metabolomics of Camellia oleifera seed cake

  • BAI Rundong ,
  • WANG Zhenxing ,
  • LIU Xiaohai ,
  • XIANG Yun ,
  • HE Lei ,
  • GAO Wei ,
  • NIE Jinggui
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  • 1(College of Biological and Food Engineering, Southwest Forestry University, Kunming 650224, China)
    2(College of Materials and Chemical Engineering, Southwest Forestry University, Kunming 650224, China)
    3(Key Laboratory of Camellia Oil Resource Cultivation and Utilization in Jiangxi Province, Jiangxi Provincial Academy of Forestry, Nanchang 330013, China)

Received date: 2025-07-22

  Revised date: 2025-09-01

  Online published: 2026-04-17

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摘要

该研究利用副干酪乳酪杆菌D16与粗壮脉纹孢菌分别对油茶饼粕进行发酵,分析其对油茶饼粕活性成分、抗氧化活性及代谢物的影响。结果表明,微生物发酵可使油茶饼粕的pH值下降、酸度上升,总酚含量降低,总黄酮和茶皂素含量上升。其中粗壮脉纹孢菌对油茶饼粕活性成分的提升效果优于副干酪乳酪杆菌D16,其使油茶饼粕的总黄酮和茶皂素含量最高分别增加了5.86、0.62倍。2种微生物发酵均可增强油茶饼粕的DPPH自由基、ABTS阳离子自由基清除能力,其中DPPH自由基清除能力分别在发酵第5天和第7天达到最大值,为0.75、0.73 μg Trolox/mg。而ABTS阳离子自由基清除能力均在发酵第7天达到最大值,分别为3.96、3.65 μg Trolox/mg。粗壮脉纹孢菌显著增强了油茶饼粕的铁离子还原能力,在发酵第3天达到最高值1.03 μg FeSO4/mg,而副干酪乳酪杆菌D16发酵对铁离子还原能力无显著影响。代谢组学分析结果表明,2,3-二羟基苯甲酸、烟酰胺、柠檬酸盐等代谢物是微生物发酵增强油茶饼粕抗氧化活性的关键差异代谢物,它们主要富集在ABC转运蛋白、味觉传导、磷酸转移酶系统、半乳糖代谢、肿瘤中的胆碱代谢等5条代谢通路。该研究可为利用微生物发酵油茶饼粕、充分利用油茶粕资源提供理论依据。

关键词： 油茶饼粕; 益生菌发酵; 活性成分; 抗氧化能力; 代谢物差异分析

本文引用格式

白润东 , 王振兴 , 刘晓海 , 向纭 , 贺磊 , 高伟 , 聂景贵 . 不同微生物发酵对油茶饼粕活性成分、抗氧化活性以及代谢组学的影响[J]. 食品与发酵工业, 2026 , 52(7) : 233 -242 . DOI: 10.13995/j.cnki.11-1802/ts.043997

Abstract

This study utilized Lacticaseibacillus paracasei D16 and Neurospora crassa to ferment Camellia oleifera seed cake, analyzing their effects on the active components, antioxidant activity, and metabolites of the residue.The results showed that microbial fermentation caused a decrease in pH, an increase in acidity, a decrease in total phenolic content, and an increase in total flavonoid and tea saponin content in C.oleifera seed cake.Among these, N.crassa demonstrated a superior effect in enhancing the active components of C.oleifera seed cake compared to L.paracasei D16, with total flavonoid and tea saponin contents increasing by 5.86-fold and 0.62-fold, respectively.Both microbial fermentations enhanced the DPPH and ABTS cation radical scavenging capacities of C.oleifera seed cake.The DPPH radical scavenging capacity reached its maximum values on the fifth and seventh days of fermentation, at 0.75 and 0.73 μg Trolox/mg, respectively.The ABTS cationradical scavenging capacity reached its maximum value on the seventh day of fermentation, at 3.96 and 3.65 μg Trolox/mg, respectively.Claviceps purpurea significantly enhanced the iron ion reduction capacity of C.oleifera seed cake, reaching a maximum value of 1.03 μg FeSO4/mg on the third day of fermentation, while L.paracasei D16 fermentation had no significant effect on iron ion reduction capacity.Metabolomics analysis results indicated that 2, 3-dihydroxybenzoic acid, nicotinamide, citrate, and other metabolites were the key differential metabolites responsible for the enhanced antioxidant activity of C.oleifera seed cake through microbial fermentation.These metabolites were primarily enriched in five metabolic pathways:ABC transporters, taste transmission, phosphotransferase systems, galactose metabolism, and choline metabolism in tumours.This study provides a theoretical basis for utilizing microbial fermentation of C.oleifera seed cake and fully exploiting oil tea residue resources.

Key words： Camellia oleifera seed cake; probiotic fermentation; active components; antioxidant capacity; metabolite differential analysis

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