锡林郭勒盟传统发酵乳代谢产物特征研究  

Characteristics of metabolites from traditional fermented milk in Xilin Gol League

作　　者：席晓霞 苏龙高娃[1] 秦兆祥[1] 彭文明 陈海波 呼德 XI Xiaoxia;SU Longgaowa;QIN Zhaoxiang;PENG Wenming;CHEN Haibo;HU De(College of Tourism,Inner Mongolia Normal University,Hohhot 010020,China)

机构地区：[1]内蒙古师范大学旅游学院,呼和浩特010020

出　　处：《中国乳品工业》2024年第11期52-57,共6页China Dairy Industry

基　　金：内蒙古师范大学高层次人才科研启动经费项目(2018YJRC024);烹饪科学四川省高等学校重点实验室资助项目(PRKX201805)。

摘　　要：文章以锡林郭勒盟阿巴嘎旗和镶黄旗的传统发酵乳为研究对象,对发酵24~48 h的发酵乳测定其pH,滴定酸度和黏度等理化指标,并通过非靶向代谢组学测定代谢物特征。结果表明,镶黄旗组发酵乳黏度和pH较高,阿巴嘎旗组发酵乳黏度和pH较低,其内在机制是阿巴嘎旗组积累了7种酸类物质和糖类物质,表明阿巴嘎旗组发酵乳中碳源利用更加完全,为发酵乳带来较低的pH。镶黄旗组通过对氨基酸物质和碱基类物质积累,发酵乳黏度和pH提高。不同时间点方面,研究发现发酵乳从24 h发酵至48 h期间,pH和酸度显著降低,黏度显著提升。探究其内在机制发现,48h组代谢物主要富集于7个代谢通路中,其中48h组代谢物富集在甘油磷脂代谢和磷酸戊糖途径,表明此过程中碳源进一步分解,导致pH和酸度下降,48 h组代谢物在甘氨酸、丝氨酸和苏氨酸代谢、精氨酸和脯氨酸代谢、色氨酸代谢通路显著富集,对发酵乳产黏和pH下降有促进作用。This research studied the physicochemical indicators such as pH,titratable acidity and viscosity of traditional fermented milk in A bag Banner and Xianghuang Banner of Xilingol League during the fermentation period from 24 to 48 hours,and measured metabolites by untargeted metabolomics.The results showed that the Xianghuang Banner group displayed higher viscosity and pH levels in the fermented milk,while the Abag Banner group exhibited lower viscosity and pH.These differences were attributed to the accumulation of seven acidic compounds and carbohydrate substances in the Abag Banner group,suggesting more comprehensive utilization of carbon sources in their fermented milk,leading to a lower pH.Conversely,the Xianghuang Banner group elevated viscosity and pH through the accumulation of amino acids and basic substances.Regarding different time points,this research noted that during the fermentation period from 24 to 48 hours,there was a significant reduction in pH and acidity,ac companied by a notable increase in viscosity.Exploring the underlying mechanisms,it was revealed that metabolites in the 48-hour group were predominantly enriched in seven metabolic pathways.Among these,metabolites in the 48-hour group were concentrated in glycerophospholipid metabolism and pentose phosphate pathway.This suggested further breakdown of carbon sources during this process,resulting in decreased pH and acidity.Simultaneously,the 48-hour group's metabolites significantly enriched pathways related to glycine,serine,threonine metabolism,arginine and proline metabolism,as well as tryptophan metabolism,which promoted viscosity enhancement and pH reduction in the fermented milk.

关 键 词：自然发酵乳 理化指标 非靶向代谢组学 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程] TS252.54[轻工技术与工程—食品科学与工程]