College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Int J Biol Macromol. 2024 Nov;279(Pt 2):135144. doi: 10.1016/j.ijbiomac.2024.135144. Epub 2024 Aug 28.
Soybean hull polysaccharides (SHPS) enhance the physicochemical properties of plant-based yogurt. However, their effects on the nutritional profile and biochemical mechanisms remain unclear. This study aimed to assess the impact of SHPS addition on the nonvolatile components of plant-based yogurt and its underlying mechanisms through widely targeted metabolomics analysis. The results demonstrated that the addition of SHPS (0.2 %-1.0 % w/v) enhanced the levels of free amino acids, sugars, and organic acids, with the addition of 0.6 % w/v being particularly effective in improving yogurt quality. Widely targeted metabolomics analysis revealed 278 differential metabolites between yogurt supplemented with 0.6 % SHPS (SPY) and the control sample. SHPS increased the content of various metabolites, including amino acids and derivatives, saccharides, organic acids, and flavonoids, among others. Key metabolic pathways affected by SHPS included pantothenate and CoA biosynthesis; valine, leucine, and isoleucine biosynthesis; and benzoate degradation. As the primary component of SHPS, galacturonic acid affected the metabolic products in yogurt by participating in the pentose and glucuronate interconversions and ascorbate and aldarate metabolism pathways. These findings elucidate the role of SHPS in modulating the nutritional composition of plant-based yogurt, offering valuable insights into its functional mechanisms in food processing.
大豆豆皮多糖（SHPS）可改善植物基酸奶的物理化学性质。然而，其对营养成分和生化机制的影响尚不清楚。本研究旨在通过广泛靶向代谢组学分析，评估 SHPS 添加对植物基酸奶中非挥发性成分的影响及其潜在机制。结果表明，添加 SHPS（0.2%-1.0%w/v）可提高游离氨基酸、糖和有机酸的水平，其中添加 0.6%w/v 特别有利于改善酸奶的质量。广泛靶向代谢组学分析显示，添加 0.6%SHPS 的酸奶（SPY）与对照样品之间有 278 种差异代谢物。SHPS 增加了各种代谢物的含量，包括氨基酸及其衍生物、糖、有机酸和类黄酮等。受 SHPS 影响的关键代谢途径包括泛酸和辅酶 A 生物合成、缬氨酸、亮氨酸和异亮氨酸生物合成以及苯甲酸降解。作为 SHPS 的主要成分，半乳糖醛酸通过参与戊糖和葡糖醛酸转化以及抗坏血酸和醛酸代谢途径，影响酸奶中的代谢产物。这些发现阐明了 SHPS 在调节植物基酸奶营养成分中的作用，为其在食品加工中的功能机制提供了有价值的见解。
