Yan Yaxin, Hua Dong, Liu Xiaoqing, Fan Xiangrong, Bai Miao, Liu He
College of Food Science and Engineering, Bohai University, Jinzhou, China.
J Sci Food Agric. 2025 Jan 30;105(2):829-838. doi: 10.1002/jsfa.13873. Epub 2024 Sep 9.
Soybean meal yogurt was prepared from soybean meal using papain and Bifidobacterium animalis subsp. lactis. A non-targeted metabolomics approach was employed to analyze the relevance of papain to the differences in volatile and non-volatile metabolites of soybean meal yogurt.
The results showed that the main up-regulated metabolites and metabolic pathways after enzymatic digestion were dominated by amino acids and their derivatives. Conversely, the main down-regulated metabolites and pathways were predominantly associated with flavonoid metabolism. Amino acids and their derivatives, as well as flavonoids, were found to be highly correlated with the formation of sweet, umami, astringent, and bitterness. The addition of papain enriched the content of aromatic compounds in soybean meal yogurt. Aromatic components such as 2-heptanone, naphthalene, and p-xylene increased in concentration. Synthetic peptide of aspartate and serine, gramine, geissospermine, N-desmethyl vinblastine, and 3,7-dihydroxyflavone were the major non-volatile differential metabolites distinguishing the soybean meal yogurt.
This study provided a comprehensive analysis of the metabolic traits of products co-fermented by papain and Bifidobacterium animalis subsp. lactis, offering insights for the application of papain in fermented goods. © 2024 Society of Chemical Industry.
以豆粕为原料，利用木瓜蛋白酶和动物双歧杆菌乳亚种制备了豆粕酸奶。采用非靶向代谢组学方法分析木瓜蛋白酶与豆粕酸奶挥发性和非挥发性代谢产物差异的相关性。
结果表明，酶解后上调的主要代谢产物和代谢途径以氨基酸及其衍生物为主。相反，下调的主要代谢产物和途径主要与黄酮类代谢有关。发现氨基酸及其衍生物以及黄酮类化合物与甜味、鲜味、涩味和苦味的形成高度相关。木瓜蛋白酶的添加增加了豆粕酸奶中芳香族化合物的含量。2-庚酮、萘和对二甲苯等芳香成分的浓度增加。天冬氨酸和丝氨酸的合成肽、禾草碱、鸡骨常山碱、去甲基长春碱和3,7-二羟基黄酮是区分豆粕酸奶的主要非挥发性差异代谢产物。
本研究全面分析了木瓜蛋白酶和动物双歧杆菌乳亚种共同发酵产物的代谢特征，为木瓜蛋白酶在发酵食品中的应用提供了见解。© 2024化学工业协会。
