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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