在梨发酵过程中,细菌驱动的脂质重塑通过氧化和氧化路径进行
Ali Zein Alabiden Tlais1, Ilario Losito2, Pasquale Filannino3
1Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano-Bozen, 39100 Bolzano, Italy; International Center on Food Fermentations (ICOFF), NOITech Park, 39100 Bolzano, Italy.
Food chemistry
|December 23, 2025
概括
乳酸细菌转化梨脂质,增加有益的氧化脂肪酸 (FA). 这种细菌作用产生生物活性脂质,用于营养保健品,对感官影响最小.
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 生物化学
背景情况:
- 梨是一种丰富的脂质来源,但其原生脂质特征可以通过微生物发酵来修改.
- 乳酸细菌 (LAB) 常用于食品发酵,可以影响脂质代谢.
研究的目的:
- 调查三种LAB物种在发酵期间对两种梨品种的脂质代谢的影响.
- 为了识别发酵诱导的脂质修饰,并描述由此产生的氧化脂质衍生物.
主要方法:
- 液体染色学-高分辨率质谱学 (LC-HRMS) 用于分析本地脂质配置文件.
- 协奏质谱法 (MS/MS) 用于解释和识别脂质结构及其氧化状态.
- 在合成介质中使用油酸证实了细菌氧化.
主要成果:
- 发酵导致自由脂肪酸 (FA) 的增加和氧化FA衍生物的产生.
- 从不和的FA (18:1, 18:2, 18:3) 和和的FA (16:0, 18:0) 的氧化形式中确定了单基,二基和三基化衍生物.
- 细菌驱动的油酸氧化得到证实,这表明了特定的代谢途径.
结论:
- 在LAB发酵过程中,梨中含有潜在的生物活性氧化脂质.
- 这些发现表明,从发酵的梨中开发新的营养和功能性食品产品有机会.
- 特定的微生物物种和梨品种影响了脂质修饰的程度和感官结果.
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