基于代谢组学分析四川黄酒麦曲制曲发酵过程中黄酮类物质的代谢

Metabolic Analysis of Flavonoids During Koji Making and Fermentation of Sichuan Yellow Wine Wheat Koji Based on Metabonomics

黄酮类物质是四川黄酒麦曲中一种重要的健康功效性物质。文章采用非靶向代谢组学分析了四川黄酒麦曲发酵过程中黄酮类物质的代谢规律。结果表明,在发酵过程中共检测到16种黄酮类物质,主要的参与途径为类黄酮生物合成、苯丙烷类化合物生物合成以及黄酮和黄酮醇生物合成3大代谢通路,在不同发酵时期这些途径均具有显著差异。基于前期研究,分析发现10种黄酮类物质的相对含量,包括木犀草素、飞燕草素、表儿茶素、柚皮苷、杨梅素、柚皮素、山奈酚、乔松素、异鼠李素以及原花青素B与麦曲中微生物菌群有相关性,在发酵第7天后真菌微生物数量的上升可能是该物质相对含量到达峰值的原因。该研究结果可为提升麦曲发酵品质的调控提供理论基础。

Flavonoids are an important health effective substance in Sichuan yellow wine wheat koji.The metabolic law of flavonoids in the fermentation process of Sichuan koji was studied by using non target metabolites.The results showed that a total of 16 flavonoids were detected in the fermentation process.The main involved pathways were flavonoid biosynthesis,phenylpropane biosynthesis and flavonoid and flavonol biosynthesis.These pathways were significantly different in different fermentation stages.Based on the previous research,the analysis found that the relative contents of 10 flavonoids,including luteolin,delphinidin,epicatechin,naringin,myricetin,naringin,kaempferol,pinocembrin,isorhamnetin and proanthocyanidin B,were correlated with the microbial flora in wheat koji.The increase of the number of fungal microorganisms after the seventh day of fermentation may be the reason for the peak of the relative content of this substance.The results of this study can provide a theoretical basis for the regulation of improving the fermentation quality of wheat koji.