基于组学技术研究植物乳杆菌WCFS1发酵苹果浆促进结合态根皮苷生物转化的作用机制
结题报告
批准号:
31972089
项目类别:
面上项目
资助金额:
58.0 万元
负责人:
孟永宏
依托单位:
学科分类:
食品加工与制造
结题年份:
2023
批准年份:
2019
项目状态:
已结题
项目参与者:
孟永宏
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中文摘要
纤维/果胶等苹果基质对多酚的束缚使结合态多酚难以被人体直接吸收。申请人发现植物乳杆菌发酵苹果浆中,会发生结合态多酚的释放反应和降解反应,生成游离多酚和酚酸,提高发酵果浆功能成分的生物可给度。然而,释放/降解反应机制及其调控方法的科学基础不够清晰。项目以结合态根皮苷(BPhG)为对象,采用LC-QTOF-MS/MS解析发酵过程中BPhG→根皮苷释放反应和根皮苷→酚酸降解反应的生化反应路径;比对BPhG、根皮苷分别诱导的L.plantarum WCFS1转录组信息,筛查负责释放反应的BPhG水解酶,负责降解反应的β糖苷酶/酚酸脱羧酶/苄醇脱氢酶等降解酶,并借助酶活分析、基因敲除与互补等多水平分子生物学方法,鉴定酶及酶促反应;最后,通过真实苹果浆发酵过程中BPhG水解酶/降解酶产酶规律和释放/降解反应效率之间的关联分析,揭示发酵转化机制,为调控发酵果浆营养水平和创制新型果蔬产品提供科学理论基础。
英文摘要
The bound polyphenols in apple are difficult to digest and absorb in the small intestine because they are bound to fiber and pectin in the apple matrix. In fermented apple pulp with Lactobacillus plantarum, BPP is released and degraded to small molecular phenolic acids, which improved the bioaccessibility of functional ingredients. However, the mechanism of release/degradation reaction and control method for L. plantarum fermentation has not been elucidated. In this project, taking bound phloretin glycoside (BPhG) as the research object, the biochemical paths of BPhG→phloretin glycoside and phloretin glycoside→phenolic acids will be analyzed by LC-QTOF-MS/MS. Comparison of L. plantarum WCFS1 transcriptomics information induced by BPhG and phloretin glycoside separately, BPhG hydrolase responsible for release reaction, degrading enzyme such as beta glycosidase/phenolic acid decarboxylase/benzyl alcohol dehydrogenase responsible for degradation reaction will be screened. Moreover, the enzymes and enzymatic reactions will be identified utilizing multi-level molecular biology methods such as enzyme activity analysis, gene knockout, and complementation. Finally, the mechanism of BPhG biotransformation will be established through identifying association relations between the expression of BPhG hydrolase/degrading enzyme and the efficiency of BPhG release/degradation reaction in the real fermentation of apple pulp. The results will provide a scientific basis for regulating the nutritional level of fermented fruit pulp and the creation of new products.
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DOI:10.3389/fnut.2022.1045347
发表时间:2022
期刊:FRONTIERS IN NUTRITION
影响因子:5
作者:Liang, Jia Rui;Deng, Hong;Hu, Ching Yuan;Zhao, Peng Tao;Meng, Yong Hong
通讯作者:Meng, Yong Hong
DOI:10.1016/j.jff.2020.104294
发表时间:2021
期刊:Journal of Functional Foods
影响因子:5.6
作者:Shu-qiong Zhang;C. Hu;Yurong Guo;Xiaoyu Wang;Yonghong Meng
通讯作者:Shu-qiong Zhang;C. Hu;Yurong Guo;Xiaoyu Wang;Yonghong Meng
DOI:10.1016/j.fbio.2022.102178
发表时间:2022-11
期刊:Food Bioscience
影响因子:5.2
作者:Tingting Qiu;T. Gong;Shuai Zhang;Q. Chen;C. Hu;Y. Meng
通讯作者:Tingting Qiu;T. Gong;Shuai Zhang;Q. Chen;C. Hu;Y. Meng
DOI:10.1021/acs.jafc.1c07479
发表时间:2022-02
期刊:Journal of agricultural and food chemistry
影响因子:6.1
作者:Shu Qing Zhang;D. Tian;C. Hu;Y. Meng
通讯作者:Shu Qing Zhang;D. Tian;C. Hu;Y. Meng
基于FCS/ECH酶理性突变的香兰素生物全合成路线及其高产机制
  • 批准号:
    --
  • 项目类别:
    面上项目
  • 资助金额:
    58万元
  • 批准年份:
    2021
  • 负责人:
    孟永宏
  • 依托单位:
国内基金
海外基金