默拉水牛奶酸奶的时间解析代谢学揭示了依赖发酵和储存的代谢物动态,并洞察了生物活性潜力
Muzammeer Mansor1, Tan Jen Kit2, Jameel R Al-Obaidi3
1Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
Food chemistry
|January 30, 2026
概括
这项研究跟踪了酸奶.
科学领域:
- 食品科学 食品科学 食品科学
- 代谢学 代谢学 代谢学
- 生物化学 生物化学
背景情况:
- 酸奶的发酵和储存涉及复杂的生物化学转化.
- 了解这些变化对于质量和功能性食品开发至关重要.
研究的目的:
- 描述酸奶发酵和储存过程中的生化变化.
- 识别与发酵,腐烂和潜在生物活性相关的关键代谢物.
主要方法:
- 基于液体染色学-双重质谱学 (LC-MS/MS) 的代谢学.
- 多变量统计分析 (部分最小平方区分分析 - PLS-DA).
- 路径丰富分析和分子对接.
主要成果:
- 在173个注释的代谢物中,有172种表现出显著的差异表达.
- 在发酵 (0-48小时) 和储存 (长达28天) 期间观察到不同的代谢概况.
- 关键代谢物,如3 - 酸,表明活性发酵,而N - 甲基甲氨酸则表明腐败.
结论:
- 代谢学成功阐明了酸奶生产和储存期间的时间生化变化.
- 已识别的代谢物如酸和拉芬与酸奶成熟有关.
- 一些已识别的代谢物具有潜在的功能性食品生物活性 (抗氧化剂,抗高血压剂,抗糖尿病剂).
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