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六种益生菌发酵对米糠代谢组学的不同影响揭示了促进肠道健康的关键营养变化。

Metabolomics of Rice Bran Differentially Impacted by Fermentation With Six Probiotics Demonstrates Key Nutrient Changes for Enhancing Gut Health.

作者信息

Seyoum Yohannes, Humblot Christèle, Baxter Bridget A, Nealon Nora Jean, Weber Annika M, Ryan Elizabeth P

机构信息

Center for Food Science and Nutrition, College of Natural and Computational Sciences, Addis Ababa University, Addis Ababa, Ethiopia.

QualiSud, Université de Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France.

出版信息

Front Nutr. 2022 Feb 16;8:795334. doi: 10.3389/fnut.2021.795334. eCollection 2021.

DOI:10.3389/fnut.2021.795334
PMID:35252285
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8888422/
Abstract

The consumption of rice bran has been shown to have a positive effect on nutritional status and prevention of chronic diseases related to hundreds of metabolites with bioactivity. Consumption after fermentation can lead to specific beneficial effects, yet is lacking complete characterization when fermented with diverse strains. The objective of this study was to examine the effect of fermentation on the rice bran metabolite profile. Bacterial probiotics ( and, ) were used to ferment rice bran alone or after incubation with yeast probiotic . Fermented rice bran was methanol extracted and analyzed by UPLC-MS/MS. The metabolome of the two fermentation types was deeply modified when compared with non-fermented rice bran. The two-step fermentation provided alternative substrate to the bacteria in a few cases. Key metabolites of high nutritional value (essential amino acids, vitamins) and gut health (arabinose, maltotriose) were identified.

摘要

食用米糠已被证明对营养状况有积极影响，并能预防与数百种具有生物活性的代谢物相关的慢性病。发酵后食用可产生特定的有益效果，但与不同菌株一起发酵时缺乏完整的表征。本研究的目的是研究发酵对米糠代谢物谱的影响。使用细菌益生菌（和）单独发酵米糠，或在与酵母益生菌孵育后发酵米糠。将发酵米糠用甲醇提取并用超高效液相色谱-串联质谱法（UPLC-MS/MS）分析。与未发酵的米糠相比，两种发酵类型的代谢组都有深度改变。在少数情况下，两步发酵为细菌提供了替代底物。鉴定出了具有高营养价值（必需氨基酸、维生素）和肠道健康（阿拉伯糖、麦芽三糖）的关键代谢物。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bf43/8888422/9dccd6290894/fnut-08-795334-g0006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bf43/8888422/72c72b000701/fnut-08-795334-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bf43/8888422/fd6e4b54a2cc/fnut-08-795334-g0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bf43/8888422/9bf1be425b11/fnut-08-795334-g0003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bf43/8888422/3aa883796a30/fnut-08-795334-g0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bf43/8888422/860dd7005e8b/fnut-08-795334-g0005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bf43/8888422/9dccd6290894/fnut-08-795334-g0006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bf43/8888422/72c72b000701/fnut-08-795334-g0001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bf43/8888422/fd6e4b54a2cc/fnut-08-795334-g0002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bf43/8888422/9bf1be425b11/fnut-08-795334-g0003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bf43/8888422/3aa883796a30/fnut-08-795334-g0004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bf43/8888422/860dd7005e8b/fnut-08-795334-g0005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/bf43/8888422/9dccd6290894/fnut-08-795334-g0006.jpg

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