多omics揭示了微生物社区特征和黄生物转化机制在豆酸发酵过程中
Xunda Wang1, Yuxia Yang1, Yue Li1
1College of Food Science and Engineering, Henan University of Technology, Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan Province, 450001, China.
Current research in food science
|February 20, 2026
概括
发酵的豆酸 (MBS) 经历了微生物的变化,减少了像维捷克素和东方素这样的黄类化合物. 关键酶将它们转化为有益的化合物,增强MBS.
科学领域:
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
- 代谢学 代谢学 代谢学
- 转基因组学是指转基因组学.
背景情况:
- 发酵食品,包括豆产品,越来越多地因其健康益处和营养价值而得到认可.
- 发酵豆酸 (MBS) 是一种传统产品,含有潜在的生物活性化合物,特别是黄类.
研究的目的:
- 为了研究MBS发酵期间微生物群落的继承.
- 在发酵过程中分析生物活性化合物,特别是黄类化合物的动态.
- 探索微生物活动与MBS中的黄类生物转化之间的关系.
主要方法:
- 为了研究MBS发酵,使用了并行的元基因组和代谢组分析.
- 基因组学分析确定了主要的细菌类.
- 代谢分析量化了黄酸丰度的变化,并确定了生物转化产物.
主要成果:
- 鉴定到的主导品种包括乳菌,乳球菌,Bifidobacterium和Acetobacter.
- 黄酸降解途径显著增加,并与主导的基因相对应.
- 黄类药物水平 (维特辛,东方素) 降低,而生物活性代谢物 (阿皮金因,纳灵宁,奎尔) 由于增强的β-葡萄糖酶和α-拉姆诺酶活性而增加.
结论:
- 微生物群落,特别是特定的属,在MBS发酵过程中驱动着黄的生物转化.
- 酶活性 (β-葡萄糖酶,α-糖酶) 对于将原生黄酸转化为其他生物活性化合物至关重要.
- 这项研究为了解和优化发酵豆产品中黄类菌素的微生物利用奠定了基础.
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