饲料工业2026，Vol.47Issue(3)：75-85,11.DOI:10.13302/j.cnki.fi.2026.03.011
基于代谢组学的复合益生菌发酵对黄芪、甘草、刺五加活性组分影响解析
Analysis of Effects on Complex Probiotic Fermentation Based on Metabolomics on Active Components of Astragalus,Glycyrrhiza and Acanthopanax
摘要
Abstract
Based on the metabolomics platform,the active components of Astragalus,Glycyrrhizaand Acan-thopanax powder fermented by compound probiotics were studied.Results 156 different metabolites were screened before and after fermentation,of which 124 were significantly reduced,mainly flavonoids.The con-tents of 32 substances were significantly increased,mainly amino acids,and their action pathways involved the biosynthesis of flavonoids,amino acids and various plant secondary metabolites,the metabolism of amino acids and sugars,and the signal transduction of plant hormones.Studies have found that complex probiotics can convert most of the flavonoid glycosides in Astragalus,Glycyrrhiza and Acanthopanax into active aglycones by releasing various enzymes,achieving the transformation or decomposition of some triterpenoids,alkaloids,and saccharides,part of triterpenoids,alkaloids and sugars,and pro-moting the accumulation of amino acids.And the synthesis or full release of different types of flavo-noids,alkaloids,organic acids,and vitamin components.The study can provide theoretical reference for the analysis of natural plant of natural plant and probiotic fermentation.关键词
天然植物/益生菌/代谢组学/协同作用/饲料添加剂Key words
natural plant/probiotics/metabolomics/synergistic effect/feed additive分类
农业科技引用本文复制引用
冯玉超,索德成,李克克,马红军,李泽桐,栾雪瑶,樊霞..基于代谢组学的复合益生菌发酵对黄芪、甘草、刺五加活性组分影响解析[J].饲料工业,2026,47(3):75-85,11.基金项目
新疆维吾尔自治区"两区"科技发展计划项目[2022LQ01002] （）
