Department. of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB T6G 2P5, Canada.
J Agric Food Chem. 2023 Feb 1;71(4):2059-2069. doi: 10.1021/acs.jafc.2c08322. Epub 2023 Jan 20.
Canola meal (CM) is commonly used in poultry feeds. CM has a high protein content but also contains high levels of antimicrobial phenolic acids. Lactic acid bacteria can alter CM phenolic composition during fermentation and influence its antimicrobial activity against pathogens. Fermented CM was analyzed for phenolic composition using tandem mass spectrometry (LC-MS/MS) and high-performance liquid chromatography (HPLC). Sinapic acid and derivatives were the major phenolic acids in CM. Growth of lactobacilli in CM was attenuated when compared to cereal substrates. Glucosides and esters of sinapic acid were extensively hydrolyzed during fermentation with and . transformed hydroxycinnamic acids to dihydro, 4-vinyl, and 4-ethyl derivatives, reduced hydroxycinnamic acids to dihydroderivatives, but did not convert hydroxycinnamic acids. The minimum inhibitory concentration of phenolic extracts was assessed with lactobacilli, , and as indicator strains. Fermentation of CM with or increased the antimicrobial activity of phenolic extracts against and . Fermentation with TMW1.656 but not fermentation with TMW1.Δ increased the antimicrobial activity of extracts owing to the production of reutericyclin. This study demonstrates that fermentation of CM with lactobacilli converts hydroxycinammic esters and may increase the antimicrobial activity of phenolic compounds in CM against pathogens.
菜粕（CM）常用于家禽饲料。CM 含有高蛋白，但也含有高水平的抗菌酚酸。乳酸菌在发酵过程中可以改变 CM 中的酚类成分，并影响其对病原体的抗菌活性。使用串联质谱（LC-MS/MS）和高效液相色谱（HPLC）分析发酵 CM 的酚类成分。芥子酸及其衍生物是 CM 中的主要酚酸。与谷物基质相比，乳酸菌在 CM 中的生长受到抑制。芥子酸的糖苷和酯在发酵过程中被广泛水解， 和 将羟基肉桂酸转化为二氢、4-乙烯基和 4-乙基衍生物， 将羟基肉桂酸还原为二氢衍生物，但 不能转化羟基肉桂酸。用乳酸菌、 和 作为指示菌株评估酚类提取物的最低抑菌浓度。用 或 发酵 CM 增加了酚类提取物对 和 的抗菌活性。与 TMW1.Δ 发酵不同，用 TMW1.656 发酵增加了提取物的抗菌活性，这是由于产生了雷彻特西林。本研究表明，乳酸菌发酵 CM 可转化羟基肉桂酸酯，并可提高 CM 中酚类化合物对病原体的抗菌活性。
