Multiomics Identified the Nutritional Improvement in LAB-Fermented Goat Milk

Area of Science:

• Microbiology
• Nutritional Science
• Biochemistry

Background:

• Fermented goat milk (FGM) composition is influenced by lactic acid bacteria (LAB).
• The specific nutritional impacts of LAB fermentation on goat milk remain unclear.
• Understanding these changes is crucial for optimizing fermented dairy products.

Purpose of the Study:

• To comprehensively analyze the multi-omics changes in FGM induced by LAB.
• To identify specific metabolites, proteins, and peptides altered during FGM fermentation.
• To elucidate the relationship between microbial shifts and metabolic pathways in FGM.

Main Methods:

• Multi-omics approach including metabolomics, proteomics, and peptidomics.
• Microbial profiling to assess changes in bacterial populations.
• Correlation and Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analyses.

Main Results:

• Reduced microbial diversity in FGM with increased Streptococcus and Lactobacillus, and decreased Klebsiella.
• Identification of 364 metabolites (59 differential) and 334 proteins (20 differential).
• Discovery of an FGM-specific peptide with anti-inflammatory properties, reducing TNF-α.

Conclusions:

• LAB significantly enhances the nutritional profile of goat milk.
• Specific metabolic pathways like the TCA cycle and pyruvate metabolism are modulated by LAB.
• This research provides insights into the functional benefits of LAB in fermented dairy.