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Aldo / ceto reductasa regula la actividad de la L-lactato deshidrogenasa como un objetivo clave para el yogur después

Qingqing Mu¹, Sitong Jia¹, Dongyao Li¹

¹College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, 071000, China.

Food microbiology

|February 21, 2026

Resumen

La niacina (NA) regula el contenido de yogur.

Área de la Ciencia:

Ciencia y Tecnología de los Alimentos Ciencia y Tecnología de los Alimentos.
Microbiología Microbiología.
La bioquímica es la bioquímica.

Sus antecedentes:

La post-acidificación durante la refrigeración del yogur tiene un impacto en la calidad.
La niacina (NA) influye en esto a través de Lactobacillus bulgaricus aldehído-cetona reductasa (AKR), pero el mecanismo no está claro.

Objetivo del estudio:

Para aclarar el mecanismo de regulación preciso de la niacina (NA) en el post-acidificación en el yogur.
Identificar las interacciones y vías clave involucradas en el efecto de la niacina.

Principales métodos:

Análisis metabolómico no dirigido para evaluar cambios en el perfil metabólico.
Cribado de dos híbridos de levadura para identificar las proteínas que interactúan con AKR.
Análisis de actividad enzimática y estudios de mutación AKR.

Principales resultados:

La niacina redujo significativamente la acumulación de ácido orgánico (por ejemplo, ácido L-láctico).
La L-lactato deshidrogenasa (L-LDH) fue identificada como un socio clave de interacción AKR.
La niacina inhibe la actividad de L-LDH formando un complejo ternario AKR-L-LDH-NA.

Conclusiones:

El complejo ternario AKR-L-LDH-NA es un objetivo clave para regular la post-acidificación del yogur.
Este estudio proporciona un método para controlar la acidez en los alimentos fermentados, mejorando la calidad del yogur.

Palabras clave:

La aldo/ceto reductasa (AKR) también se utiliza.Leche fermentada La leche fermentada es una leche fermentada.La L-lactato deshidrogenasa (L-LDH) también es conocida como L-lactato deshidrogenasa.La niacina (NA) también se conoce como niacina.Los metabolomicos no dirigidos no están dirigidos.La interacción proteína-proteína es la interacción proteína-proteína.

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