连续接种发酵对蓝莓果汁酵素和蓝莓果渣酵素品质及代谢物组成的影响

Effects of Sequential Inoculation Fermentation on Quality and Metabolite Profiles of Blueberry Juice Jiaosu and Blueberry Pomace Jiaosu

摘要:

麻江蓝莓是贵州省黔东南州麻江县的国家地理标志产品,因其品质优良,已广泛供应全国。为提高麻江蓝莓果实的综合利用率和促进活性物质的释放,采用连续接种酵母菌和植物乳杆菌的方法制备了蓝莓果汁酵素和蓝莓果渣酵素。通过代谢组学和KEGG通路富集,阐明了微生物发酵对蓝莓酵素物质转化的影响,并结合感官评价和抗氧化活性对蓝莓果汁酵素及蓝莓果渣酵素品质进行分析。结果表明,双菌连续接种发酵显著提高了2种蓝莓酵素中总酚、总酸、γ-氨基丁酸含量和超氧化物歧化酶活性。2种蓝莓酵素在发酵前后共检出152种代谢物,糖类和有机酸是主要代谢物。通过正交偏最小二乘判别分析,共筛选出49种差异代谢物(VIP≥1,P<0.05),包括19种糖、11种有机酸、3种醇、3种酯和9种其他物质。KEGG代谢通路富集表明,糖代谢是改变蓝莓酵素代谢谱的主要转化途径。蓝莓果渣发酵还涉及不饱和脂肪酸生物合成和乙醛酸盐和二羧酸盐代谢等其他主要代谢途径。发酵后,蓝莓果汁酵素各项抗氧化活性指标均有显著提升,其综合感官评分为83.70分；蓝莓果渣酵素对羟基自由基表现出了优异的清除能力,其IC₅₀降低了52.8%,综合感官评分为72.20分。希望研究可为麻江蓝莓酵素功能性产品的开发提供理论参考,促进麻江蓝莓果实的综合利用率和精深加工程度。

Abstract:

Majiang blueberry, a national geographical indication product of Majiang County in Qiandongnan Miao and Dong Autonomous Prefecture, Guizhou Province, has been widely supplied across China due to its superior quality. To improve comprehensive utilization rate of Majiang blueberry fruits and enhance release of bioactive substances, blueberry juice Jiaosu and blueberry pomace Jiaosu were prepared through sequential inoculation with Saccharomyces cerevisiae and Lactiplantibacillus plantarum. The effects of microbial fermentation on the substance transformation of blueberry Jiaosu were elucidated through metabolomics and KEGG pathway enrichment analysis. Additionally, product quality was evaluated by sensory evaluation and antioxidant activity. The results showed that sequential dual-strain fermentation significantly increased the contents of total phenols, total acids and γ-aminobutyric acid, as well as the activity of superoxide dismutase in both types of blueberry Jiaosu. A total of 152 metabolites were identified in both blueberry Jiaosu products before and after fermentation, with sugars and organic acids being the predominant metabolites. 49 differential metabolites (VIP≥1, P<0.05), including 19 sugars, 11 organic acids, 3 alcohols, 3 esters, and 9 other metabolites were screened between the two blueberry fermentates by orthogonal partial least squares-discriminant analysis. KEGG enrichment analysis indicated that carbohydrate metabolism was the primary conversion pathway altering the metabolic profile of blueberry Jiaosu, while fermentation of blueberry pomace additionally involved other major pathways, including unsaturated fatty acid biosynthesis and glyoxylate and dicarboxylate metabolism. After fermentation, blueberry juice Jiaosu exhibited significant improvements in all antioxidant activity indicators and received an overall sensory score of 83.70. In contrast, blueberry pomace Jiaosu demonstrated superior hydroxyl radical scavenging ability, with a 52.8% reduction in IC₅₀, and achieved an overall sensory score of 72.20. It is expected that this study could provide theoretical references for the development of Majiang blueberry functional fermented products, as well as improve the comprehensive utilization rate and advance the intensive processing of Majiang blueberry fruits.