植物乳杆菌发酵对脊尾白虾小分子营养物质的影响

Effects of Fermentation of Lactobacillus plantarum on the Nutrient Composition of Exopalaemon carinicauda

为探讨植物乳杆菌发酵对脊尾白虾小分子物质组成的影响,采用基于核磁共振(NMR)的代谢组学技术和多变量数据分析方法对发酵前后脊尾白虾肌肉的甲醇水提取物进行分析。结果表明,发酵可导致脊尾白虾中延胡索酸、酪氨酸、苯丙氨酸、组氨酸、肌苷三磷酸、3',5'-二磷酸腺苷、2-吡啶甲醇和葫芦巴碱含量显著下降,同时导致乳酸、β-羟基异丁酸、胆碱和次黄嘌呤含量显著升高,表明植物乳杆菌发酵对虾的小分子营养物质组成和风味产生了显著影响。本研究为基于NMR的代谢组学技术在食品质量评价中的应用提供了依据。

To contribute to a better understanding of the effects of fermentation of Lactobacillus plantarum on the lowmolecular-weight nutrient composition of Exopalaemon carinicauda,nuclear magnetic resonance（ NMR） spectroscopy and multivariate data analysis were used to investigate the metabolite variations of aquatic methanol extracts of E.carinicauda muscles before and after fermentation. The results showed that fermentation of L. plantarum caused a significant decline in the levels of fumarate,tyrosine,phenylalanine,histidine,inosine triphosphate,adenosine 3＇,5＇-diphosphate,2- pyridinemethanol,and trigonelline,coupled with a significant increase in the levels of lactate,β-OH-isobutyrate,choline,and hypoxanthine in the shrimp muscle. These differences indicated that the fermentation of L. plantarum had an important effect on the nutrient composition and flavor of E. carinicauda. These findings demonstrated that NMR-based metabolomics is a powerful tool in the assessment of food quality.