摘要
Compound probiotics were used to ferment compound wheat embryo Chinesemedicine(CWECM)at 37°C for a given period,and the fermentation end pointwas determined based on pHvalue.The full spectrumof the proteinswithin the fermentation supernatant was determined by ion mass spectrometry,and then the fermentation was analyzed by proteomics.The difference of functional protein ofCWECMwas analyzed before and after fermentation.Additionally,the changes in flavor of peptides were examined.Our results indicated that when the fermentationwas performed for 96 h,the pH value became stable over time,which it shifted froman initial 3.98±0.04 to a stable 2.78±0.04.Proteomicbased analysis of the fermentation supernatant indicated that the fermentation of the probiotics increased.The amount of functional proteome and protein within the supernatant increased from 60 proteomes and 136 proteins before fermentation to 70 proteomes and 149 proteins post fermentation.These proteins were primarily members of the Ubiquitin and Histone families.These families contain more specific peptides after fermentation,and the coverage was reduced.Analysis of the unique P0C512 protein after fermentation indicated that this protein is an unstable,3Deffect columnar protein.We also found that probiotic fermentation can reduce the proportion of bitter peptideswithin fermentation broth from 47.49%to 36.98%,and the proportion of sweet peptides increased after fermentation from 35.29%to 51.01%.Based on testing,we concluded that fermentation of CWECM by compound probiotics can reduce the pH of the CWECM solution,increase the number of functional proteomes and proteins,improve the taste of CWECM solutions,and improve the therapeutic efficacy of CWECM.
Compound probiotics were used to ferment compound wheat embryo Chinese medicine(CWECM) at 37 °C for a given period, and the fermentation end point was determined based on pH value. The full spectrum of the proteins within the fermentation supernatant was determined by ion mass spectrometry, and then the fermentation was analyzed by proteomics. The difference of functional protein of CWECM was analyzed before and after fermentation. Additionally, the changes in flavor of peptides were examined. Our results indicated that when the fermentation was performed for 96 h,the pH value became stable over time, which it shifted from an initial 3.98 ± 0.04 to a stable 2.78 ± 0.04. Proteomicbased analysis of the fermentation supernatant indicated that the fermentation of the probiotics increased. The amount of functional proteome and protein within the supernatant increased from 60 proteomes and 136 proteins before fermentation to 70 proteomes and 149 proteins post fermentation. These proteins were primarily members of the Ubiquitin and Histone families. These families contain more specific peptides after fermentation, and the coverage was reduced. Analysis of the unique P0 C512 protein after fermentation indicated that this protein is an unstable, 3 Deffect columnar protein. We also found that probiotic fermentation can reduce the proportion of bitter peptides within fermentation broth from 47.49% to 36.98%, and the proportion of sweet peptides increased after fermentation from35.29% to 51.01%. Based on testing, we concluded that fermentation of CWECM by compound probiotics can reduce the pH of the CWECM solution, increase the number of functional proteomes and proteins, improve the taste of CWECM solutions, and improve the therapeutic efficacy of CWECM.
基金
supported by Centaline Thousand Talents Program Centaline Scholars Funding Program (No. 192101510004)
the Natural Science Foundation of Henan Province (No. 182300410056)
Green Manufacturing 2025 (Ministry of Industry and Information Technology [2018] No. 272-3)
