Wang Xianglin, Yang Shaojie, Lu Jian, Xie Guangfa, Wu Dianhui
The Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, China.
National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.
J Sci Food Agric. 2023 Dec;103(15):7921-7931. doi: 10.1002/jsfa.12881. Epub 2023 Aug 4.
As the important building blocks of nucleic acids, purines are alkaloids and responsible for hyperuricemia and gout. The purine content in Huangjiu is higher, and mainly exists in the form of free bases, which is easier to be absorbed by human body. However, the currently available reports on purine in Huangjiu mainly focus on detection methods and content survey. No studies on the regulation of the purine content in Huangjiu have been reported.
Eighty-four strains, with the degradation capacity of purine, were screened from the fermentation broth of Huangjiu. In detail, the isolated lactic acid bacteria (LAB) strain 75 # showed the strongest degradation ability of guanosine, inosine and four purines, which reduce their levels by 83.4% (guanosine), 97.4% (inosine), 95.1% (adenine), 95.0% (guanine), 94.9% (hypoxanthine) and 65.9% (xanthine), respectively. Subsequently, the LAB strain 75# was identified to be Limosilactobacillus fermentum by 16S rRNA gene sequencing, which was named as Limosilactobacillus fermentum LF-1 and applied to the fermentation of Huangjiu in the laboratory. Compared with the fermentation broth of Huangjiu without adding L. fermentum LF-1, the content of purine compounds in the fermentation broth inoculated with L. fermentum LF-1 was reduced by 64.7%. In addition, the fermented Huangjiu had richer flavor compounds, and the physicochemical indices were in accordance with the national standard of Chinese Huangjiu.
The screened strain L. fermentum LF-1 may be a promising probiotic for the development of a novel that can efficiently degrade purine in Huangjiu. © 2023 Society of Chemical Industry.
嘌呤作为核酸的重要组成部分，是一类生物碱，与高尿酸血症和痛风有关。黄酒中的嘌呤含量较高，且主要以游离碱的形式存在，更易被人体吸收。然而，目前关于黄酒中嘌呤的报道主要集中在检测方法和含量测定方面，尚未见有关调控黄酒中嘌呤含量的研究报道。
从黄酒发酵液中筛选出84株具有嘌呤降解能力的菌株。具体而言，分离得到的乳酸菌75#菌株对鸟苷、肌苷和四种嘌呤的降解能力最强，分别使其含量降低了83.4%（鸟苷）、97.4%（肌苷）、95.1%（腺嘌呤）、95.0%（鸟嘌呤）、94.9%（次黄嘌呤）和65.9%（黄嘌呤）。随后，通过16S rRNA基因测序鉴定该乳酸菌75#菌株为发酵乳杆菌，将其命名为发酵乳杆菌LF-1，并应用于实验室黄酒发酵。与未添加发酵乳杆菌LF-1的黄酒发酵液相比，接种发酵乳杆菌LF-1的发酵液中嘌呤化合物含量降低了64.7%。此外，发酵后的黄酒风味物质更丰富，理化指标符合中国黄酒国家标准。
筛选出的发酵乳杆菌LF-1菌株有望成为开发新型高效降解黄酒中嘌呤的益生菌。© 2023化学工业协会。
