Untargeted mass spectrometry-based metabolomics approach unveils molecular changes in milk fermented by Lactobacillus plantarum P9
Untargeted mass spectrometry-based metabolomics approach unveils molecular changes in milk fermented by Lactobacillus plantarum P9
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基于非靶向质谱的代谢组学方法揭示了植物乳杆菌 P9 发酵牛奶中的分子变化
DOI：
10.1016/j.lwt.2020.110759
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发表时间：
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通讯作者：
Yongfu Chen
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作者：
Musu Zha;Kangning Li;Wenyi Zhang;Zhihong Sun;Lai-Yu Kwok;Menghe Bilige;Yongfu Chen
采用超高效液相色谱-飞行时间质谱联用技术（UPLC-MS）研究新型益生菌植物乳杆菌P9发酵乳中代谢产物的变化。通过对发酵和贮藏过程中活菌数和酸度变化的分析表明，P9菌株能有效发酵牛乳，发酵13.5h后达到发酵终点（pH 4.5）。发酵乳在冷藏28天后相对稳定。结果表明，P9是一种较好的发酵剂。发酵后和冷藏不同时间后的牛奶代谢物组中观察到显着差异。共鉴定出35种不同丰度的代谢物，其中25种显著增加，10种显著减少。这些代谢产物包括脂肪酸、肽类、碳水化合物和其他代谢产物，其中一些代谢产物可以为最终产物提供功能属性。以前没有研究评估P9在发酵和储存过程中的代谢组学变化。本研究为今后利用P9菌株开发和改良发酵乳制品提供了有价值的参考。
This study applied the ultra-performance liquid chromatography coupled with time-of-flight mass spectrometry metabolomics to investigate changes in the metabolites of fermented milk with novel probiotic Lactobacillus plantarum P9. The analysis of changes in viable counts and acidity during fermentation and storage indicated that the P9 strain fermented the milk effectively and reached a fermentation end point (pH 4.5) after 13.5 hour. The fermented milk was relatively stable after 28-day of cold storage. These results suggested P9 was a suitable starter culture for fermented milk production. Significant differences were observed in the milk metabolome after fermentation and after different periods of cold storage. A total of thirty-five differentially abundant metabolites were identified, including 25 significantly increased and 10 significantly decreased metabolites in the fermented milk. These metabolites included fatty acids, peptides, carbohydrates, and other metabolites, some of them could offer functional attributes to the final products. No previous study has evaluated metabolomics changes of P9 during fermentation and storage. Thus, our data provide a valuable reference for the future development and improvement of fermented dairy products using the P9 strain.