Insights into fermentation with lactic acid bacteria on the flavonoids biotransformation of alfalfa silage

IF 5.2 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Chemical and Biological Technologies in Agriculture Pub Date : 2024-05-21 DOI:10.1186/s40538-024-00594-w

Yu Gao, Hongzhang Zhou, Yuan Wang, Luiz Gustavo Nussio, Fuyu Yang, Kuikui Ni

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Abstract

Background

Oxidative stress is currently one of the main threats to animal health, and flavonoids in forage have good antioxidant activity. However, the impact of fermentation on flavonoids and their antioxidant activity in forage is still unclear. This study aims to investigate the effect of lactic acid bacteria inoculation on the biological transformation of flavonoids in alfalfa silage fermentation and its relationship with antioxidant activity.

Results

Compared with the raw materials, silage fermentation can increase the total flavonoid content of alfalfa. The addition of Pediococcus pentosaceus (CP115739.1) and Lactiplantibacillus plantarum (CP115741.1) can significantly increase the total flavonoid content in alfalfa silage (P < 0.05). The addition of lactic acid bacteria significantly improved the antioxidant capacity of alfalfa silage (P < 0.05). Pearson correlation analysis showed a significant correlation between total flavonoids and DPPH (R = 0.62, P < 0.05), and a highly significant correlation between total flavonoids and FRAP (R = 0.70, P < 0.01). Compared with natural silage fermentation, the addition of lactic acid bacteria leads to changes in the biological transformation process of flavonoids in alfalfa. Its unique products, 3,7,4′-trioxyflavonoids, as well as acacetin and taxifolin 7-O-rhamnoside, are significantly positively correlated with antioxidant activity.

Conclusions

Silage fermentation contributes to the transformation of flavonoids, and inoculation with certain lactic acid bacteria can increase the content of flavonoids (including apigenin, luteolin, and other free flavonoids). It is worth noting that after fermentation, the antioxidant capacity of alfalfa is significantly improved, which may be attributed to the biotransformation of flavonoids related to acacetin, 3,7,4′-trihydroxyflavonoids, and taxifolin 7-O-rhamnoside. This study provides a potential pathway for obtaining value-added silage fermentation products by selecting specific lactic acid bacteria inoculants.

Graphical Abstract

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乳酸菌发酵对苜蓿青贮黄酮类化合物生物转化的启示

背景氧化应激是目前威胁动物健康的主要因素之一，而饲草中的类黄酮具有良好的抗氧化活性。然而，发酵对饲草中黄酮类化合物及其抗氧化活性的影响尚不清楚。本研究旨在探讨乳酸菌接种对苜蓿青贮发酵中黄酮类化合物生物转化的影响及其与抗氧化活性的关系。添加五胜肽球菌（CP115739.1）和植物乳杆菌（CP115741.1）能显著提高苜蓿青贮中的总黄酮含量（P < 0.05）。添加乳酸菌能明显提高苜蓿青贮的抗氧化能力（P < 0.05）。皮尔逊相关分析表明，总黄酮与 DPPH 之间存在显著相关性（R = 0.62，P < 0.05），总黄酮与 FRAP 之间存在高度显著相关性（R = 0.70，P < 0.01）。与自然青贮发酵相比，添加乳酸菌会导致苜蓿中黄酮类化合物的生物转化过程发生变化。结论青贮发酵有助于类黄酮的转化，接种某些乳酸菌可增加类黄酮（包括芹菜素、叶黄素和其他游离类黄酮）的含量。值得注意的是，经过发酵后，紫花苜蓿的抗氧化能力明显提高，这可能归功于黄酮类化合物的生物转化，其中包括醋酸苷、3,7,4′-三羟基黄酮类化合物和类黄酮 7-O-鼠李糖苷。这项研究为通过选择特定的乳酸菌接种剂获得增值的青贮发酵产品提供了一条潜在的途径。图文摘要

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来源期刊

Chemical and Biological Technologies in Agriculture Biochemistry, Genetics and Molecular Biology-Biotechnology

CiteScore

6.80

自引率

3.00%

发文量

审稿时长

15 weeks

期刊介绍： Chemical and Biological Technologies in Agriculture is an international, interdisciplinary, peer-reviewed forum for the advancement and application to all fields of agriculture of modern chemical, biochemical and molecular technologies. The scope of this journal includes chemical and biochemical processes aimed to increase sustainable agricultural and food production, the evaluation of quality and origin of raw primary products and their transformation into foods and chemicals, as well as environmental monitoring and remediation. Of special interest are the effects of chemical and biochemical technologies, also at the nano and supramolecular scale, on the relationships between soil, plants, microorganisms and their environment, with the help of modern bioinformatics. Another special focus is the use of modern bioorganic and biological chemistry to develop new technologies for plant nutrition and bio-stimulation, advancement of biorefineries from biomasses, safe and traceable food products, carbon storage in soil and plants and restoration of contaminated soils to agriculture. This journal presents the first opportunity to bring together researchers from a wide number of disciplines within the agricultural chemical and biological sciences, from both industry and academia. The principle aim of Chemical and Biological Technologies in Agriculture is to allow the exchange of the most advanced chemical and biochemical knowledge to develop technologies which address one of the most pressing challenges of our times - sustaining a growing world population. Chemical and Biological Technologies in Agriculture publishes original research articles, short letters and invited reviews. Articles from scientists in industry, academia as well as private research institutes, non-governmental and environmental organizations are encouraged.