代谢组学在乳酸菌发酵食品研究中的应用

Applications of Metabolomics in Fermented Food with Lactic Acid Bacteria

乳酸菌是具有调节免疫、防癌抗突变的益生菌,也是食品生产中的重要工业发酵菌群。代谢组学技术已在乳酸菌发酵食品的进程监控、产品分型、风味形成机理等研究中广泛应用。本研究概述了代谢组学在食品与营养科学研究中的分离和检测技术平台以及数据分析方法,着重阐述了代谢组学技术在乳酸菌发酵食品行业中的应用现状,包括乳制品、豆制品、腌渍食品和饮品。未来代谢组学在乳酸菌发酵食品中的研究将集中在功能性乳酸菌的代谢机理、乳酸菌代谢组学数据库建设和扩容、代谢组学与基因组学、蛋白质组学等系统生物学技术结合应用等领域,尤其是代谢组学技术引入腐乳、酸菜等中国传统乳酸菌发酵食品的产品开发和品质监控,完善行业规范并提升行业发展水平。

The lactic acid bacteria（LAB） are a kind of probiotics with immuno-regulation and anti-mutationfunctions. LAB can play an important role in fermented food industry. Techniques of metabolomics have beenwidely applied in food industry producing fermented food by LAB, such as process monitoring, product typing,and flavor formatting and so on. In this article, the isolation and detection technologies as well as data analysismethod are introduced. The current applications of metabolomics in fermented food with lactic acid bacteriawere elaborated, including dairy products, soy products, pickled products and drinks. In the near future, themetabolomics research on fermented food by LAB would focus on metabolic mechanism, construction andenlargement of database, as well as the combination of metabolomics with genomics, proteomics and othersystematic biological techniques. In particularly, metabolomics would be applied in the product explorationand quality control of fermented bean curd, Chinese pickle and other traditional fermented food by LAB.Therefore, this would lead to the improvement of production protocol and promotion of development level of therelevant fields.