通过休息细胞催化和通过β-葡萄糖酶生产的微生物发酵对亚麻的林生物转化进行比较研究 Lactiplantibacillus plantarum
Chengcheng Feng1,2, You Wu1,2, Zizhe Cai1,2
1Department of Food Science and Engineering, Jinan University, Guangzhou, China.
Journal of the science of food and agriculture
|February 26, 2024
概括
研究人员分离了乳酸细菌 (LAB),这些细菌可以有效地将亚麻干Secoisolariciresinol diglucoside (SDG) 转化为生物活跃的甘. 这种生物转化过程增强了亚麻的代谢物,为功能性食品开发提供了潜力.
科学领域:
- 食品科学与技术 食品科学与技术
- 微生物学 微生物学
- 生物化学 生物化学
背景情况:
- 亚麻基,特别是二氧化二甲化物 (SDG),已被认为具有潜在的生物活性.
- 可持续发展目标的生物可用性取决于肠道微生物群的生物转化.
- 具有β-葡萄糖酶活性的乳酸细菌 (LAB) 是生产生物活性甘油的关键.
研究的目的:
- 从发酵豆腐中分离和识别具有高β-葡萄糖酶活性的LAB菌株.
- 为了研究这些LAB菌株的亚麻干素提取物的生物转化.
- 为了描述SDG的代谢途径,使用Lactiplantibacillus plantarum C5.5.
主要方法:
- 从发酵豆腐中分离和识别产生β-葡萄糖酶的LAB.
- 休息细胞催化和细菌发酵的亚麻干素提取物.
- 广泛针对的代谢学来分析由L. plantarum C5.5进行的SDG代谢.
主要成果:
- 确定了五种具有广泛基质β-葡萄糖酶活性的L. plantarum菌株,所有这些菌株都将SDG转化为secoisolariciresinol (SECO).
- 在24小时内,L. plantarum C5静止细胞实现了最大的SDG转换 (49.19%) 和SECO生成 (0.477 mM).
- 通过L. plantarum C5的发酵产生了四种新的联代谢物,并显著增加了七种现有的联.
结论:
- 微生物发酵和通过产生β-葡萄糖酶的L. plantarum的静止细胞催化增强了亚麻的代谢产物概况和水平.
- 休息细胞催化提供了更高的生物转化效率和更简单的产品分离.
- 这些生物转化方法显示出生产功能性亚麻干原料和发酵亚麻产品的潜力.
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