Molecular Profiling of Sugarcane Wine, a Traditional Fermented Beverage (Loungouila) from Madingou  

作　　者：Yannick Frédéric Okouakoua Nicaise Saturnin Mokémiabeka Christian Aimé Kayath Moïse Doria Kaya-Ongoto Stech Anomène Eckzechel Nzaou Nkalla Lambi Ndelani Etienne Nguimbi Yannick Frédéric Okouakoua;Nicaise Saturnin Mokémiabeka;Christian Aimé Kayath;Moïse Doria Kaya-Ongoto;Stech Anomène Eckzechel Nzaou;Nkalla Lambi Ndelani;Etienne Nguimbi(Laboratoire de Biologie Cellulaire et Moléculaire (BCM), Faculté des Sciences et Techniques, Université Marien-Ngouabi, Brazzaville, Congo;Institut National de Recherche en Sciences Exactes et Naturelles (IRSEN), Avenue de l’Auberge Gascogne, Brazzaville, Congo)

机构地区：[1]Laboratoire de Biologie Cellulaire et Moléculaire (BCM), Faculté des Sciences et Techniques, Université Marien-Ngouabi, Brazzaville, Congo [2]Institut National de Recherche en Sciences Exactes et Naturelles (IRSEN), Avenue de l’Auberge Gascogne, Brazzaville, Congo

出　　处：《American Journal of Molecular Biology》2023年第4期197-212,共16页美国分子生物学期刊（英文）

摘　　要：A number of studies reported that traditional fermented beverages possessed pharmaceutical biomolecules involved in biocatalysis for good therapeutic effects on various pathology including tumor, diabetes, inflammation, and obesity. This dimension of understanding is the prerogative of the biomolecular profile found in these fermented foods and beverages. The current work aimed to study the postfermentation molecular profile of the Congolese fermented beverage (Lougwila). The determination of pH, the acidity titratable, the distillation of sugar cane, the determination of total polyphenols and flavonoids and the matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) have been used. As results, the fermenting sugar cane juice at room temperature for a period of seven days, leading to a decrease of the pH value to 4.25 ± 0.10 and increase in titratable acidity and alcohol content of at least 6.421 g/L (w/v) and 7% respectively. The polyphenol concentration of Loungouila increase from 14.9 to 20.5 mg Eq AG/g Ms after 10 days of fermentation. The flavonoid concentration varies from 1.70 to 5.22 mg Eq Cat/g Ms. among 46 isolates of Bacillus species, 55% (25/45) were able to show a very interesting clear zones in terms of cellulolytic activity with the percentage ranging from 37.3% to 83.9%, and 41.3% of amylolytic activity for the percentage ranging from 52.02% to 75%. 65.21% (30/46) of the isolates tested were found to be positive by the caseinolytic test with zones of inhibition ranging in diameter from 1.10 ± 0.09 to 3.25 ± 0.07 cm. In addition to the determination of biomolecule profile, 34.78% (16/46) of Bacillus isolates were able to produce biosurfactants with percentages ranging from 14% to 100%. Proteomic profiling of Loungouila has been investigated by using MALDI-TOF Technique. Short sequences showed 100% identity and were associated with AprE, SubC, amyE, NprE, CelA, lytF, Mut, and ykfC proteins. The National Center for Biotechnology Information (NCBI) allowed to assA number of studies reported that traditional fermented beverages possessed pharmaceutical biomolecules involved in biocatalysis for good therapeutic effects on various pathology including tumor, diabetes, inflammation, and obesity. This dimension of understanding is the prerogative of the biomolecular profile found in these fermented foods and beverages. The current work aimed to study the postfermentation molecular profile of the Congolese fermented beverage (Lougwila). The determination of pH, the acidity titratable, the distillation of sugar cane, the determination of total polyphenols and flavonoids and the matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS) have been used. As results, the fermenting sugar cane juice at room temperature for a period of seven days, leading to a decrease of the pH value to 4.25 ± 0.10 and increase in titratable acidity and alcohol content of at least 6.421 g/L (w/v) and 7% respectively. The polyphenol concentration of Loungouila increase from 14.9 to 20.5 mg Eq AG/g Ms after 10 days of fermentation. The flavonoid concentration varies from 1.70 to 5.22 mg Eq Cat/g Ms. among 46 isolates of Bacillus species, 55% (25/45) were able to show a very interesting clear zones in terms of cellulolytic activity with the percentage ranging from 37.3% to 83.9%, and 41.3% of amylolytic activity for the percentage ranging from 52.02% to 75%. 65.21% (30/46) of the isolates tested were found to be positive by the caseinolytic test with zones of inhibition ranging in diameter from 1.10 ± 0.09 to 3.25 ± 0.07 cm. In addition to the determination of biomolecule profile, 34.78% (16/46) of Bacillus isolates were able to produce biosurfactants with percentages ranging from 14% to 100%. Proteomic profiling of Loungouila has been investigated by using MALDI-TOF Technique. Short sequences showed 100% identity and were associated with AprE, SubC, amyE, NprE, CelA, lytF, Mut, and ykfC proteins. The National Center for Biotechnology Information (NCBI) allowed to ass

关 键 词：Loungouila Molecular Profiling BACILLUS POLYPHENOL Flovanoids BIOSURFACTANT 

分 类 号：O62[理学—有机化学]