评估发酵食品中"微生物蛋白质组"的多样性和功能概况
Laura Winkler1, Ayesha Awan1, Nicole M Rideout1
1Department of Plant and Microbial Biology, North Carolina State University, Raleigh, NC.
bioRxiv : the preprint server for biology
|December 3, 2025
概括
微生物蛋白质对发酵食品的贡献很大,占总蛋白质的11%. 这项研究量化了发酵食品中的微生物生物量,影响了营养和健康见解.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 蛋白质组学是指蛋白质组学.
背景情况:
- 发酵食品在全球范围内被消费,并被认为具有健康益处.
- 微生物驱动发酵,增强食物的消化能力和营养.
- 微生物蛋白对发酵食品营养成分的贡献在很大程度上没有得到量化.
研究的目的:
- 在发酵食品中识别和量化微生物和食品衍生蛋白质.
- 为了确定微生物生物质在发酵食品总蛋白质含量的比例.
- 探索微生物蛋白在发酵食品中的功能影响.
主要方法:
- 使用了元蛋白质组学分析.
- 分析了来自17种不同的发酵食品的蛋白质.
- 进行了微生物和食品衍生蛋白质的量化.
主要成果:
- 微生物蛋白质占发酵食品中总蛋白质的11%.
- 微生物蛋白质占所有已识别的蛋白质的多达60%.
- 鉴定到的微生物蛋白质包括用于中央细胞功能的酶,碳水化合物降解和蛋白酶.
结论:
- 微生物蛋白质对发酵食品的营养和功能方面做出了重大贡献.
- 某些微生物蛋白质,如蛋白酶,可能会影响肠道生理学.
- 这些发现对了解发酵食品对健康的影响及其与肠道微生物群的相互作用具有重要意义.
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