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微生物组-代谢组的整合揭示了cardamine violifolia叶片的生物活性化合物配置中的发酵驱动的分歧

Jue Gong^1,2, Shen Rao¹, Xiaomeng Liu¹

¹National R&D Center for Se-rich Agricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan, 430048, China.

Current research in food science

|July 11, 2025

概括

发酵卡达胺紫叶叶片叶片含有特定的细菌,如Lactiplantibacillus plantarum,增强有益的化合物. 这一过程提高了十字植物蔬菜的营养价值和潜在的健康益处.

科学领域:

食品科学食品科学食品科学
微生物学微生物学
营养生物化学营养生物化学

背景情况:

卡尔达明紫叶是一种营养丰富的十字花类蔬菜.
制是一种传统的保存方法.
发酵可以提高蔬菜的营养成分.

研究的目的:

为了研究卡达明紫叶叶叶片中的微生物和代谢物变化.
为了比较自然发酵 (NF) 与特定的细菌接种 (Lactiplantibacillus plantarum - LP,Leuconostoc mesenteroides - LM).
评估发酵对生物活性化合物生产的影响.

主要方法:

应用了三个发酵方法:NF,LP和LM.
分析了微生物社区的组成.
用代谢学来确定代谢物概况.
相关性分析连接了微生物和代谢产物.

主要成果:

发酵显著改变了微生物群落,其中Firmicutes占主导地位.
乳球菌在LP组中占主导地位,而乳球菌和韦塞拉在NF和LM组中占主导地位.
确定了865种代谢物;氨基酸,脂质和类化合物大量存在.
发酵,特别是LP,增加了生物活性化合物,如化物,酸和黄酸.
在特定的微生物和代谢产物之间发现了强烈的相关性.

结论:

发酵可以提高卡达明紫叶的营养价值和食用质量.
特定的细菌注射可以增强有益生物活性化合物的产生.
这项研究强调了由于微生物代谢物相互作用而发酵的C.violifolia的潜在健康益处.

关键词:

卡尔达明紫叶植物 (Cardamine violifolia) 是一种不同的差异不同.代谢物的代谢物.微生物社区的微生物社区.菜菜菜的意思

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