Metatranscriptomic approach reveals the functional and enzyme dynamics of core microbes during noni fruit fermentation
Metatranscriptomic approach reveals the functional and enzyme dynamics of core microbes during noni fruit fermentation
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宏转录组学方法揭示诺丽果发酵过程中核心微生物的功能和酶动力学
DOI：
10.1016/j.foodres.2020.109999
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发表时间：
2020
影响因子：
8.1
通讯作者：
李从发
中科院分区：
文献类型：
--
作者：
李从发
诺丽果（Morinda citrifoliaL.）在世界范围内被认为是治疗各种生理疾病的重要草药。发酵诺丽果汁在欧盟被确立为新型食品，是最重要的诺丽产品。然而，发酵过程中微生物组的结构、功能和酶谱仍不清楚。利用宏转录组学全面探究活性微生物群落和关键代谢功能。是主要微生物，在发酵过程中相继出现。根据KEGG数据库对代谢相关unigenes的主成分分析（PCA），发酵过程分为三个阶段，在第二阶段结束时基本完成。此外，系统分析了碳水化合物活性酶（CAZymes）和主要代谢途径中关键酶的表达。 HS-SPME-GC-MS和气味活性值（OAV）分析表明，丁酸和己酸是发酵诺丽果汁中令人不愉快气味的主要挥发性化合物。发酵过程中的微生物组缺乏降解丁酸和己酸的关键酶，从而产生酸败和汗臭味。本研究为产品改进和新产品开发提供理论依据，从而推动诺丽食品产业的发展。
Noni (Morinda citrifoliaL.) has been recognized as an important herb for treating various physiological disorders worldwide. Fermented noni fruit juice, established as a novel food in European Union, is the most important noni product. However, the structure, functions and enzyme profiles of microbiome during fermentation remain unclear. The metatranscriptomic was used to comprehensively explore the active microbial community and key metabolic function.Acetobactersp.,Acetobacter acetiandGluconobactersp. were the major microorganisms and appeared in succession during fermentation. According to principal components analysis (PCA) of metabolism-related unigenes by KEGG database, the fermentation process was divided into three stages and almost completed at the end of the second stage. Furthermore, carbohydrate-active enzymes (CAZymes) and the expression of key enzymes in major metabolic pathways were analyzed systematically. Analysis by HS-SPME-GC–MS and odor active value (OAV) revealed that butanoic acid and hexanoic acid were the main volatile compounds for the unpleasant odor of fermented noni fruit juice. The microbiome in the fermentation process lacked key enzymes that degrade butanoic acid and hexanoic acid, which imparted rancid and sweat odor. This study provides theoretical basis for product improvement and new product development, thus promoting the development of noni food industry.