摘要
Abstract
Based on analysis of the commonly used microbial metabolomics research methods,UPLC-Q-TOF MSE (ultra-performance liquid chromatography/quadrupole time-of-flight mass spectrometric) metabolomics technology combined with principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA) was used to conduct a metabolomics study of probiotic yogurts produced using different fermentation methods.The results showed that the base peak intensity (BPI) of the sample "p" obtained by fermentation using probiotic bacterium Lactobacillus plantarum P-8 alone was significantly different to that of the sample "bp" obtained by fermentation using a combination of L.plantarum P-8 and the traditional starter culture YC-Xll,indicating that their metabolites were significantly different.Further,the UPLC-Q-TOF MSE analysis identified 38 metabolites,including leucine,methionine,phenylalanine,tryptophan,4-hydroxyphenyllactic acid,pantothenic acid,4-pyridoxic acid,L-carnitine,2-hydroxy-2-methylsuccinic acid,histidinol,aspartic acid-proline-proline,methionine-serine-hydroxyl,L-prolyl-L-Proline,alanine-alanine-isoleucine-tryptophan,histidine-histidine,alanine-glycine-asparagine-asparagine,aspartic acid-methionine-methionine-glutamine,alanine-glutamic acid-proline-cysteine,and tyrosine-aspartic acid.In addition,the differences in the metabolites obtained after fermentation by the two methods were specifically analyzed,providing new directions for the application ofmetabolomics in studying probiotic yogurt.关键词
酸奶/代谢图谱/益生菌/代谢组学Key words
yogurt/metabolic profile/probiotics/metabolomics
