Zhao Yao, Liu Ruoqing, Mu Ying, Lv Mingshan, Xing Jun, Zheng Li, Aihaiti Aihemaitijiang, Wang Liang
School of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
Foods. 2024 Nov 28;13(23):3835. doi: 10.3390/foods13233835.
This study employed headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-mass spectrometry (LC-MS) for non-targeted metabolomics analyses to examine the impact of mixed fermentation with various lactic acid bacteria (LAB) on the flavor compounds and metabolites of peach and apricot mixed juice (PAMJ), specifically focusing on the alterations of volatile compounds and non-volatile metabolites, as well as their metabolic pathways during the fermentation process. A total of 185 volatiles were identified using HS-SPME-GC-MS analysis, revealing significant differential metabolites, including eugenol, benzaldehyde, and γ-decalactone etc. The results indicated that lactic fermentation significantly enhanced the overall flavor of the juice toward the end of the fermentation process. In the interim, untargeted metabolomics utilizing LC-MS identified 1846 divergent metabolites, with 564 exhibiting up-regulation and 1282 demonstrating down-regulation. The metabolic pathway study performed by the Kyoto Encyclopedia of Genes and Genomes (KEGG) revealed significant changes in the metabolic levels of amino acids and saccharides after the lactic fermentation of PAMJ. Primarily associated with amino acid metabolism and starch and sucrose metabolism pathways. This work establishes a theoretical foundation for advancing fermented fruit juices with superior quality.
本研究采用顶空固相微萃取气相色谱 - 质谱联用（HS - SPME - GC - MS）和液相色谱 - 质谱联用（LC - MS）进行非靶向代谢组学分析，以研究与各种乳酸菌（LAB）混合发酵对桃杏混合汁（PAMJ）风味化合物和代谢产物的影响，特别关注发酵过程中挥发性化合物和非挥发性代谢产物的变化及其代谢途径。通过HS - SPME - GC - MS分析共鉴定出185种挥发性物质，发现了包括丁香酚、苯甲醛和γ - 癸内酯等在内的显著差异代谢物。结果表明，乳酸发酵在发酵过程接近尾声时显著提升了果汁的整体风味。在此期间，利用LC - MS进行的非靶向代谢组学鉴定出1846种差异代谢物，其中564种呈上调，1282种呈下调。由京都基因与基因组百科全书（KEGG）进行的代谢途径研究表明，PAMJ乳酸发酵后氨基酸和糖类的代谢水平发生了显著变化。主要与氨基酸代谢以及淀粉和蔗糖代谢途径相关。这项工作为推进高品质发酵果汁奠定了理论基础。
