葡萄汁超声波辅助发酵的代谢洞察
Liyue Fei1, Dongsheng Zhang2, Yu Li1
1Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science, Shihezi University, Shihezi, Xinjiang, China; Key Laboratory of Processing and Quality and Safety Control of Specialty Agricultural Products (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, School of Food Science, Shihezi University, Shihezi, Xinjiang, China.
Ultrasonics sonochemistry
|September 2, 2025
概括
与传统的乳酸细菌发酵相比,超声波辅助发酵显著提高了葡萄汁中的抗氧化活性和代谢物水平. 这种方法提高了新陈代谢效率而不改变关键路径,揭示了新的抗氧化机制.
科学领域:
- 食品科学与技术
- 生物技术
- 营养药物
背景情况:
- 已知乳酸细菌 (LAB) 发酵和超声波辅助发酵可以增强果汁的抗氧化活性.
- 这些方法对葡萄汁代谢物和抗氧化性质的具体影响仍未得到充分研究.
研究的目的:
- 研究LAB发酵葡萄汁 (FGJ) 和超声波辅助发酵葡萄汁 (UFGJ) 对抗氧化活性和代谢物概况的影响.
- 通过网络药理和分子对接来探索UFGJ的潜在抗氧化机制.
主要方法:
- 总含量,总黄含量和抗氧化活性的比较分析.
- 代谢分析以确定不同代谢物和代谢途径.
- 网络药理学和分子对接以阐明抗氧化机制和向相互作用.
主要成果:
- 在葡萄汁中,UFGJ显著增加了的总含量,的总含量和抗氧化剂活性 (P < 0. 001).
- 与FGJ相比,UFGJ的代谢物成分有显著的差异.
- 发现关键的抗氧化代谢物 (例如2-酸,酸) 针对参与抗氧化信号通路的核心基因 (例如PPARG,EGFR).
结论:
- 超声波辅助发酵提高了葡萄汁中的代谢效率和代谢物丰富度,而不会改变已有的发酵途径.
- 已识别的关键抗氧化代谢物及其向基因/途径为UFGJ增强抗氧化作用的机制提供了洞察力.
- 乌尔索酸与EGFR结合稳定,这表明它可能在UFGJ的抗氧化作用中起作用.
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