Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
Key Laboratory of Geriatric Nutrition and Health of Ministry of Education, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.
Food Chem. 2025 Feb 1;464(Pt 3):141923. doi: 10.1016/j.foodchem.2024.141923. Epub 2024 Nov 4.
Probiotic yeasts are attracting widespread attention due to their unique therapeutic properties and benefits to human health, but how they function in food system has been much less studied. Here, yoghurt was prepared using probiotic Saccharomyces cerevisiae var. boulardii CNCM I-745 with and without addition of prebiotic inulin, and the metabolic changes in yoghurt during 28 days of storage at 4 °C were analyzed by non-targeted metabolomics method. Potential functional metabolites that were differentially expressed in the synbiotic yoghurt added with inulin were identified, including hydroxyisocaproic acid, indolelactic acid, α-lactose, pelargonic acid, trehalose, 2-isopropylmalic acid, maltitol, D-glucuronic acid, raffinose, uric acid, and maltohexaose. These differential metabolites might play an important role in improving probiotic yeast survival and synbiotic yoghurt functionality through relevant metabolic pathways. This study promotes comprehension on the metabolic properties of the probiotic yeast in yoghurt with significance in exploring its applications in synbiotic dairy products.
由于益生菌酵母具有独特的治疗特性和对人类健康的益处，因此引起了广泛关注，但它们在食品系统中的作用却研究得很少。在这里，使用添加和不添加益生元菊粉的益生菌酿酒酵母 var. boulardii CNCM I-745 制备了酸奶，并通过非靶向代谢组学方法分析了在 4°C 下储存 28 天期间酸奶中的代谢变化。鉴定了在添加菊粉的共生酸奶中差异表达的潜在功能代谢物，包括羟基异己酸、吲哚乳酸、α-乳糖、壬酸、海藻糖、2-异丙基苹果酸、麦芽糖醇、D-葡萄糖醛酸、棉子糖、尿酸和麦芽六糖。这些差异代谢物可能通过相关代谢途径在提高益生菌酵母存活率和共生酸奶功能方面发挥重要作用。本研究促进了对益生菌酵母在酸奶中代谢特性的理解，对探索其在共生乳制品中的应用具有重要意义。
