关于Monascus发酵大米产品的新陈代谢见解:对莫纳科林K含量和营养优化的影响
Yongxia Zhao1,2,3,4, Mingxia Luo1, Qin Jiang1
1Department of Pharmacognostics Zunyi Medical University Zunyi China.
Food science & nutrition
|August 14, 2024
概括
这项研究揭示了莫纳科林K水平和绝育如何影响发酵米制品 (MFRPs) 的代谢. 不同的基质和方法显著改变代谢物概况,影响健康益处.
科学领域:
- 代谢学 代谢学 代谢学
- 食品科学 食品科学 食品科学
- 功能性食品 功能性食品
背景情况:
- 蒙纳斯发酵大米产品 (MFRPs) 被公认为具有健康益处和Monacolin K含量.
- 了解代谢变异对于优化MFRP的营养和药用价值至关重要.
研究的目的:
- 调查MFRPs中不同莫纳科林K水平和绝育方法的代谢后果.
- 分析不同发酵基质和条件对MFRP代谢物概况的影响.
主要方法:
- 采用超高性能液态染色学与双重飞行时间质谱学 (UHPLC-Q-TOF MS) 结合,用于先进的代谢物分析.
- 使用统计分析,包括t测试,ANOVA,PCA,PLS-DA和OPLS-DA.
- 进行了途径分析,以确定受影响的代谢途径.
主要成果:
- 鉴定了524种代谢物,有机酸,衍生物,脂质,核化物和有机氧化合物发生了显著的变化.
- 观察到明确的代谢变化,受莫纳科林K水平,绝育方法和使用高地大麦作为基质的影响.
- 突出了与寿命调节,cGMP-PKG信号传递和不和脂肪酸生物合成相关的途径的改变.
结论:
- 发酵基质和条件极大地影响莫纳科林K水平和MFRP的整体代谢概况.
- 绝育技术和基质选择是提高MFRPs健康益处和药用价值的战略因素.
- 提供了对优化MFRPs的见解,以改善营养和治疗结果.
相关概念视频
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:22Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
01:25Production of Organic Acids
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...