基于代谢组学研究红曲霉奶酪的代谢产物特征

Study on the Characteristics of Metabolites in Monascus Cheese Based on Metabolomics

为研究红曲霉奶酪的代谢产物特征,以红曲霉奶酪BC20、红曲霉奶酪ZX-99为实验组,以市售青霉奶酪、白霉奶酪为对照组,采用非靶向代谢组学方法对4款奶酪所涉及的低分子量代谢产物进行差异分析,将仅在实验组中差异富集(VIP>1,P<0.05,FC>2)且实验组间无显著差异(VIP≤1,P≥0.05)的代谢产物认为是红曲霉奶酪这一品类的特征。结果表明,在正、负离子模式下鉴定到的2510个代谢物中,有23个物质初步认为是红曲霉奶酪的代谢产物特征。其中,葫芦素e、夫西地酸、喹那普利、甲基多巴、苔黑酚、甘草皂苷h2、阿夫唑嗪、25-去乙酰基利福喷丁这8个物质具有一定有益活性。通过实验组与对照组的比较,发现有10条共同的差异代谢途径,其中蛋白质消化和吸收通路的富集程度较高,与氨基酸相关的通路占比最大,这两类通路所涉及的差异代谢产物中,丙酸、DL-酪氨酸、高三尖杉酯碱、2-异丙基苹果酸、肌酸、琥珀酸的物质含量在两款红曲霉奶酪中显著增加(P<0.05)。研究可为红曲霉奶酪的定义,代谢方向的调控以及有益代谢产物的富集提供理论依据。

In order to study the characteristics of metabolites in Monascus cheese,Monascus cheese BC20 and Monascus cheese ZX-99 were used as experimental groups,and commercially available blue mold cheese and white mold cheese were used as control groups.The low molecular weight metabolites involved in the four cheeses were analyzed by non-targeted metabolomics.Metabolites that were only enriched in the experimental groups(VIP>1,P<0.05,FC>2)and had no significant difference between the experimental groups(VIP≤1,P≥0.05)were considered as the characteristics of Monascus cheese.The results showed that among the 2510 metabolites identified in positive and negative ion modes,23 substances were preliminarily considered as characteristic metabolites of Monascus cheese.Eight of these substances,including cucurbitacin e,fusidic acid,quinapril,methyl dopa,orcinol,licoricesaponin h2,alfuzosin,and 25-desacetyl rifapentin had certain beneficial activities.Through comparison between the experimental groups and control groups,there were 10 identical differential metabolic pathways.The enrichment degree of the protein digestion and absorption pathway was relatively high,and the proportion of pathways related to amino acids was the largest.Among the differential metabolites involved in these two pathways,the substance contents of propionic acid,DL-tyrosine,homoharringtonine,2-isopropylmalic acid,creatine,and succinic were significantly increased in the two Monascus cheeses(P<0.05).This study provides a theoretical basis for defining the Monascus cheese,regulating metabolic direction and enriching beneficial metabolites.