瑞士乳杆菌H11发酵乳饮料的ACE抑制活性及代谢组学研究

王昊乾 李伯海 赵景娜 刘文俊 陈永福 孙天松

王昊乾,李伯海,赵景娜,等. 瑞士乳杆菌H11发酵乳饮料的ACE抑制活性及代谢组学研究[J]. 食品工业科技,xxxx,x(x):1−6. doi:  10.13386/j.issn1002-0306.2021030290
引用本文: 王昊乾,李伯海,赵景娜,等. 瑞士乳杆菌H11发酵乳饮料的ACE抑制活性及代谢组学研究[J]. 食品工业科技,xxxx,x(x):1−6. doi:  10.13386/j.issn1002-0306.2021030290
WANG Haoqian, LI Bohai, ZHAO Jingna, et al. Study on ACE Inhibitory Activity and Metabolomics of Lactobacillus helveticus H11 Fermented Milk Beverage[J]. Science and Technology of Food Industry, xxxx, x(x): 1−6. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021030290
Citation: WANG Haoqian, LI Bohai, ZHAO Jingna, et al. Study on ACE Inhibitory Activity and Metabolomics of Lactobacillus helveticus H11 Fermented Milk Beverage[J]. Science and Technology of Food Industry, xxxx, x(x): 1−6. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021030290

瑞士乳杆菌H11发酵乳饮料的ACE抑制活性及代谢组学研究

doi: 10.13386/j.issn1002-0306.2021030290
基金项目: 国家自然科学基金项目(31571814,31671871,31771954)
详细信息
    作者简介:

    王昊乾(1993−),男,博士研究生,研究方向:食品科学,E-mail:qwe4691559@126.com

    通讯作者:

    孙天松(1967−),女,博士,教授,研究方向:食品科学,E-mail: sts9940@sina.com

  • 中图分类号: TS201.3

Study on ACE Inhibitory Activity and Metabolomics of Lactobacillus helveticus H11 Fermented Milk Beverage

  • 摘要: 目的:研究瑞士乳杆菌H11与副干酪乳杆菌Lc-01两种发酵乳饮料在贮藏期间的代谢差异变化。方法:使用气相色谱-质谱(SPME-GC-MS)联用、高效液相色谱(HPLC)和超高效液相色谱串联四级杆飞行时间质谱(UPLC/Q-TOF MS)技术对4 ℃、贮藏28 d期间发酵乳饮料中的挥发性风味物质、代谢物以及ACE抑制活性之间的差异进行分析。结果:在4 ℃贮藏28 d后,瑞士乳杆菌H11发酵乳饮料的体外ACE抑制活性比副干酪乳杆菌Lc-01高60%以上,ACE抑制肽VPP和IPP含量也显著高于Lc-01(P<0.05)。采用SPME-GC-MS发现瑞士乳杆菌H11发酵乳饮料中香气成分丰富,特征风味物质2-庚酮和2-壬酮相对含量较高,分别为43.84%和12.39%。基于UPLC/Q-TOF MS的结果表明,贮藏期间两种发酵乳饮料的主要代谢差异物为肽、氨基酸和有机酸。结论:瑞士乳杆菌H11在制备发酵乳饮料方面存在巨大潜力。
  • 图  1  贮藏期间发酵乳饮料的ACE抑制率变化

    Figure  1.  Change in ACE inhibition of fermented milk beverages during storage

    图  2  贮藏期间发酵乳饮料中VPP和IPP含量的变化

    Figure  2.  Changes in VPP and IPP content of fermented milk beverages during storage

    图  3  贮藏期间两种发酵乳饮料代谢差异物的变化

    Figure  3.  Changes in metabolic differentials of two fermented milk beverages during storage

    表  1  贮藏期间发酵乳饮料中的风味物质的变化

    Table  1.   Changes in flavour substances of fermented milk beverages during storage

    贮藏时间(d)菌株关键风味物质
    2-庚酮2-壬醇2-壬酮2-十一烷酮乙酸2-十一烷醇十一醛
    0H1144.86±0.762.78±0.1318.13±0.772.24±0.2110.82±0.730.66±0.131.26±0.10
    Lc-0119.93±2.4912.7±0.9620.18±2.2212.11±1.201.88±1.256.57±0.732.45±0.33
    7H1147.96±3.114.24±0.2113.72±0.761.50±0.1113.09±2.910.90±0.091.25±0.05
    Lc-0129.05±1.3117.67±0.3319.75±0.767.65±0.223.04±0.858.77±0.682.32±0.32
    14H1154.26±0.566.35±0.3617.09±0.661.58±0.239.89±1.011.47±0.311.83±0.38
    Lc-0125.83±2.8917.38±1.1219.72±1.518.23±0.322.94±1.7410.23±0.422.75±0.35
    21H1151.96±0.516.2±0.8715.64±1.481.39±0.329.2±3.361.53±0.322.13±0.18
    Lc-0124.76±0.6918.62±0.6517.12±0.776.38±0.582.27±0.5311.81±1.233.20±0.26
    28H1143.84±2.705.81±0.1112.39±0.491.04±0.294.24±2.411.47±0.301.44±0.38
    Lc-0126.29±1.6119.72±0.2415.80±0.225.13±0.172.29±0.1011.82±0.202.91±0.32
    下载: 导出CSV

    表  2  瑞士乳杆菌H11和副干酪乳杆菌Lc-01发酵乳饮料在贮藏期间共有代谢产物变化

    Table  2.   Changes in shared metabolites of L. helveticus H11 and L. paracasei Lc-01 fermented milk beverages during storage

    序号保留时间(min)荷质比(m/z)化合物名称分子式PVIP值Fold Change变化
    10.9986.094-氨基丁醛C5H11N3.87E-301.953.07
    20.99116.07L-脯氨酸C5H9NO21.18E-762.5625.6
    32.80120.08高丝氨酸C4H9NO32.48E-151.552.94
    41.00120.08L-苏氨酸C4H9NO32.83E-1444.292.57
    50.99132.1异亮氨酸C6H13NO21.74E-492.552.84
    60.99166.09L-苯丙氨酸C9H11NO29.56E-221.932.26
    71.00195.11葡萄糖醛酸C6H10O71.31E-433.261.52
    85.76231.17Val-LeuC9H16N3O2S3.10E-381.7238.71
    90.99474.22Ile-Arg-TrpC20H23N7O71.82E-332.072.88
    100.99213.12Pro-ProC14H28O2.84E-682.4146.32
    110.99263.141-O-膦酰己糖醇C6H15O9P4.18E-341.76152.48
    124.98326.21N-羟乙酰神经酰胺C11H19NO102.23E-251.553134.26
    135.77461.27Pro-Val-Phe-ValC23H36N6O43.06E-662.2045.38
    140.84145.05辛酸C8H16O21.72E-061.931.13
    159.50230.25N-癸酰基甘氨酸C12H23NO32.36E-191.681.07
    160.81685.24Tyr-Met-Trp-TrpC36H40N6O6S2.55E-101.821.15
    下载: 导出CSV
  • [1] 马玉珠. 适用于活性乳酸菌饮料生产瑞士乳杆菌的筛选及其代谢组学研究[D]. 内蒙古农业大学, 2017.

    MA Y Z. Screening of Lactobacillus helveticus applied in active lactic acid bacteria beverages and its metabolomics study[D]. Inner Mongolia Agricultural University, 2017.
    [2] CORONA-HERNANDEZ R I, ÁLVAREZ-PARRILLA E, LIZARDI-MENDOZA J, et al. Structural stability and viability of microencapsulated probiotic bacteria: A review[J]. Comprehensive Reviews in Food Science and Food Safety,2013,12(6):614−628. doi:  10.1111/1541-4337.12030
    [3] MANTOVANI F D, BASSETTO M, SOUZA C, et al. Is there an impact of the dairy matrix on the survival of Lactobacillus casei Lc-1 during shelf life and simulated gastrointestinal conditions[J]. 2020, 100(1): 32−37.
    [4] BIAN X, MUHAMMAD Z, EVIVIE S E, et al. Screening of antifungal potentials of Lactobacillus helveticus KLDS 1.8701 against spoilage microorganism and their effects on physicochemical properties and shelf life of fermented soybean milk during preservation[J]. Food Control,2016,66:183−189. doi:  10.1016/j.foodcont.2016.02.004
    [5] ELFAHRI K R, VASILJEVIC C T, YEAGER T, et al. Anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected Lactobacillus helveticus strains[J]. Journal of Dairy Science,2016,99(1):31−40. doi:  10.3168/jds.2015-10160
    [6] CHEN Y F, LIU W J, XUE J, et al. Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9[J]. Journal of Dairy Science,2014,97(11):6680−6692. doi:  10.3168/jds.2014-7962
    [7] LI C K, KWOK L Y, MI Z H, et al. Characterization of the angiotensin-converting enzyme inhibitory activity of fermented milks produced with Lactobacillus casei[J]. Journal of Dairy Science,2017,100(12):495−507.
    [8] VINDEROLA G, MATAR C, PALACIOS J, et al. Mucosal immunomodulation by the non-bacterial fraction of milk fermented by Lactobacillus helveticus R389[J]. International Journal of Food Microbiology,2007,115(2):180−186. doi:  10.1016/j.ijfoodmicro.2006.10.020
    [9] MAHMOUD A H, EHAB R, RAÚL R G, et al. The biological activity of fermented milk produced by Lactobacillus casei ATCC 393 during cold storage[J]. International Dairy Journal,2018,91:1−8.
    [10] JIA Q, ZHAO J J, et al. Novel angiotensin-converting enzyme-Inhibitory peptides from fermented bovine milk started by Lactobacillus helveticus KLDS. 31 and Lactobacillus casei KLDS. 105: purification, identification, and interaction mechanisms[J]. Frontiers in Microbiology,2019,10:2643−2643. doi:  10.3389/fmicb.2019.02643
    [11] BELTRÁN-BARRIENTOS L M, HERNÁNDEZ-MENDOZA A, TORRES-LLANEZ M J, et al. Invited review: fermented milk as antihypertensive functional food[J]. Journal of Dairy Science,2016,99(6):4099−4110. doi:  10.3168/jds.2015-10054
    [12] RODRIGUEZ-FIGUEROA J C, GONZALEZ-CORDOVA A F, TORRES-LLANEZ M J, et al. Novel angiotensin i-converting enzyme inhibitory peptides produced in fermented milk by specific wild Lactococcus lactis strains[J]. Journal of Dairy Science,2012,95(10):5536−5543. doi:  10.3168/jds.2011-5186
    [13] RAI A K, SANJUKTA S, JEYARAM K. Production of angiotensin i-converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension[J]. Critical Reviews in Food Science & Nutrition,2015:2789−2800.
    [14] 刘红霞, 乌云, 高增丽, 等. 褐色发酵乳饮料发酵剂的筛选及复配[J]. 食品研究与开发,2018,39(10):107−111. [LIU H X, WU Y, GAO Z L, et al. Screening and distribution the starter cultures of brown fermented milk beverage[J]. Food Research and Development,2018,39(10):107−111.
    [15] 郭翔, 徐致远, 艾连中, 等. 褐色益生菌乳饮料稳定性研究及工艺条件优化[J]. 食品科学,2009,30(22):226−230. [GUO X, XU Z Y, AI L Z, et al. Study on stability and optimum technological conditions of brown milk drink[J]. Food Science,2009,30(22):226−230. doi:  10.3321/j.issn:1002-6630.2009.22.051
    [16] CALLANAN M, KALETA P, O’CALLAGHAN J, et al. Genome sequence of Lactobacillus helveticus, an organism distinguished by selective gene loss and insertion sequence element expansion[J]. Journal of Bacteriology,2007,190(2):727−735.
    [17] GONZALEZ-GONZALEZ C R, TUOHY K M, JAUREGI P. Production of angiotensin-i-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: Effects of calcium, pH and peptides on the ACE-inhibitory activity[J]. International Dairy Journal,2011,21(9):615−622. doi:  10.1016/j.idairyj.2011.04.001
    [18] HE R, MA H, ZHAO W, et al. Modeling the QSAR of ACE-Inhibitory peptides with ANN and its applied illustration[J]. International Journal of Peptides,2012,2012(7):609−620.
    [19] MOSLEHISHAD M, EHSANI M R, SALAMI M, et al. The comparative assessment of ACE-inhibitory and antioxidant activities of peptide fractions obtained from fermented camel and bovine milk by Lactobacillus rhamnosus PTCC 1637[J]. International Dairy Journal,2013,29(2):82−89. doi:  10.1016/j.idairyj.2012.10.015
    [20] PAULIINA J, HEIKKI V. Antihypertensive peptides from milk proteins[J]. Pharmaceuticals,2010,3(1):251−272. doi:  10.3390/ph3010251
    [21] WAKAI T, SHINODA T, UCHIDA N, et al. Comparative analysis of proteolytic enzymes need for processing of antihypertensive peptides between Lactobacillus helveticus CM4 and DPC4571[J]. Journal of Bioence & Bioengineering,2013,115(3):246−252.
    [22] FRIEDRICH J E, ACREE T E. Gas chromatography olfactometry(GC/O) of dairy products[J]. International Dairy Journal,1998,8(3):235−241. doi:  10.1016/S0958-6946(98)80002-2
    [23] SPANIER A M, SHAHIDI F, PARLIAMENT T H. Food flavors and chemistry: Advances of the new millennium[J]. Food Research International,2002,35(9):898−899. doi:  10.1016/S0963-9969(02)00092-3
    [24] DELGADO F J, GONZALEZ-CRESPO J, CAVA R, et al. Characterisation by SPME–GC–MS of the volatile profile of a Spanish soft cheese P. D. O. torta del casar during ripening[J]. Food Chemistry,2010,118(1):182−189. doi:  10.1016/j.foodchem.2009.04.081
    [25] DAN T, WANG D, JIN R L, et al. Characterization of volatile compounds in fermented milk using solid-phase microextraction methods coupled with gas chromatography-mass spectrometry[J]. Journal of Dairy Science,2017,100(4):2488−2500. doi:  10.3168/jds.2016-11528
    [26] FRANK D C, OWEN C M, PATTERSON J. Solid phase microextraction (SPME) combined with gas-chromatography and olfactometry-mass spectrometry for characterization of cheese aroma compounds[J]. LWT-Food Science and Technology,2004,37(2):139−154. doi:  10.1016/S0023-6438(03)00144-0
    [27] 刘晓娇, 李彬. 活性乳酸菌饮料工艺条件的优化[J]. 商洛学院学报,2012,26(2):42−45. [LIU X J, LI B. A Study on technological conditions of active Lactobacillus drink[J]. Journal of Shangluo University,2012,26(2):42−45. doi:  10.3969/j.issn.1674-0033.2012.02.013
    [28] XIA Y, YU J, MIAO W, et al. A UPLC-Q-TOF-MS-based metabolomics approach for the evaluation of fermented mare’s milk to koumiss-ScienceDirect[J]. Food Chemistry,,320:126619−126628.
    [29] CHRISTIANSEN J K, HUGHES J E, WELKER D L, et al. Phenotypic and genotypic analysis of amino acid auxotrophy in Lactobacillus helveticus CNRZ 32[J]. Applied & Environmental Microbiology,2008,74(2):416−423.
    [30] SADAT-MEKMENE L, RICHOUX R, AUBERT-FROGERAIS L, et al. Lactobacillus helveticus as a tool to change proteolysis and functionality in Swiss-type cheeses[J]. Journal of Dairy Science,2013,96(3):1455−1470. doi:  10.3168/jds.2012-6179
    [31] NAMGUNG H J, PARK H J, CHO I H, et al. Metabolite profiling of doenjang, fermented soybean paste, during fermentation[J]. Journal of the Science of Food and Agriculture,2010,90(11):1926−1935.
    [32] HARTMANN R, MEISEL H. Food-derived peptides with biological activity: from research to food applications[J]. Current Opinion in Biotechnology,2007,18(2):163−169. doi:  10.1016/j.copbio.2007.01.013
  • 加载中
图(3) / 表(2)
计量
  • 文章访问数:  7
  • HTML全文浏览量:  4
  • PDF下载量:  0
  • 被引次数: 0
出版历程
  • 收稿日期:  2021-03-25
  • 网络出版日期:  2021-09-14

目录

    /

    返回文章
    返回

    重要通知

    《食品工业科技》编辑部携手万方数据开通学术不端专属检测通道,具体信息参见本刊动态。