开发一种基于非向代谢学选方法,以阐明Lacticaseibacillus paracasei的代谢特征和潜在应用
Dandan Wang1, Jianxia Yao1, Lu Li1
1Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Hohhot, Inner Mongolia 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, Inner Mongolia 010018, China.
Food chemistry
|November 26, 2024
概括
乳糖菌 (L. paracasei) 产生有益的代谢物,如多可萨赫萨酸 (DHA) 和油酸. 特定菌株显示出增强功能性食品及其健康价值的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物化学 生化学
背景情况:
- 越来越多的消费者对健康食品的需求加剧了对乳酸细菌的兴趣.
- 乳酸细菌,包括Lacticaseibacillus paracasei (L. paracasei),被认为具有潜在的健康益处.
- 功能性食品代表了纳入益生菌微生物及其代谢物的重要领域.
研究的目的:
- 调查L. paracasei在功能性食品应用中产生有益代谢物的潜力.
- 为了确定特定的L. paracasei菌株和产生有价值化合物的条件.
- 建立一种有效的选方法,以发现具有功能性食物潜力的L. paracasei.
主要方法:
- 分析来自L. paracasei菌株的发酵超沉积物.
- 由L. paracasei生产的棕色发酵牛奶的代谢物概况.
- 在不同的L. paracasei菌株中对代谢物产量的比较分析.
主要成果:
- L. paracasei IMAU32642产生了独特的代谢物:多可沙赫萨酸 (DHA),基氨酸和油酸.
- L. paracasei IMAU60048在棕色发酵牛奶中显示出高产的酸和酸.
- 在不同的L. paracasei菌株和发酵方法之间观察到不同的代谢物概况.
结论:
- L. paracasei菌株具有产生功能性食品的有价值代谢物的能力.
- 像IMAU32642和IMAU60048这样的特定菌株显示出产生促进健康的化合物的独特潜力.
- 这项研究为L. paracasei提供了一种新的查方法,促进功能性食品的开发和健康价值.
更多相关视频
相关概念视频
Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
Microbes 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...
Microbes 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...
Bioreactor 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...
Production 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...
Microbial Bioremediation of Plastics
Polyethylene terephthalate (PET) is a synthetic polymer widely utilized in the packaging industry, particularly for bottles and containers. Due to its chemical stability and durability, PET accumulates in the environment, contributing significantly to plastic pollution. It comprises repeating units of terephthalic acid and ethylene glycol, resulting in a semi-crystalline structure that is resistant to natural degradation processes.A notable breakthrough in plastic biodegradation came with the...


