Hubei Hongshan Laboratory, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Institute of Animal Husbandry and Veterinary Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China; Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
Food Chem. 2024 Aug 30;450:139354. doi: 10.1016/j.foodchem.2024.139354. Epub 2024 Apr 13.
The interaction between gut microbiota and muscles through the gut-muscle axis has received increasing attention. This study attempted to address existing research gaps by investigating the effects of gut microbiota on meat flavor. Specifically, lactic acid bacteria were administered to ducks, and the results of e-nose and e-tongue showed significantly enhanced meat flavor in the treatment group. Further analyses using GC-MS revealed an increase in 6 characteristic volatile flavor compounds, including pentanal, hexanal, heptanal, 1-octen-3-ol, 2,3-octanedione, and 2-pentylfuran. Linoleic acid was identified as the key fatty acid that influences meat flavor. Metagenomic and transcriptomic results further confirmed that cecal microbiota affects the duck meat flavor by regulating the metabolic pathways of fatty acids and amino acids, especially ACACB was related to fatty acid biosynthesis and ACAT2, ALDH1A1 with fatty acid degradation. This study sheds light on a novel approach to improving the flavor of animal-derived food.
通过肠-肌肉轴，肠道微生物群与肌肉之间的相互作用受到了越来越多的关注。本研究试图通过研究肠道微生物群对肉味的影响来解决现有研究空白。具体而言，向鸭子投喂乳酸菌，电子鼻和电子舌的结果表明，治疗组的肉味明显增强。进一步使用 GC-MS 分析显示，6 种特征挥发性风味化合物（戊醛、己醛、庚醛、1-辛烯-3-醇、2,3-辛二酮和 2-戊基呋喃）的含量增加。鉴定出亚油酸是影响肉味的关键脂肪酸。宏基因组和转录组结果进一步证实，盲肠微生物群通过调节脂肪酸和氨基酸的代谢途径来影响鸭肉风味，特别是 ACACB 与脂肪酸生物合成有关，ACAT2 和 ALDH1A1 与脂肪酸降解有关。本研究为改善动物源性食品的风味提供了一种新方法。
