布拉氏酵母菌发酵山药的代谢谱分析及其乙醇提取物的体外生物活性

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Science and Human Wellness Pub Date : 2024-09-01 DOI:10.26599/FSHW.2022.9250219
{"title":"布拉氏酵母菌发酵山药的代谢谱分析及其乙醇提取物的体外生物活性","authors":"","doi":"10.26599/FSHW.2022.9250219","DOIUrl":null,"url":null,"abstract":"<div><div>Chinese yam (<em>Dioscorea opposita</em> Thunb.), as one of the medicinal and edible homologous plants, is rich in various nutrients and functional factors. In this study, Chinese yam fermented by <em>Saccharomyces boulardii</em> was performed to investigate its bioactive components and metabolic profile. And then, the main bioactive components and biological activities of fermented Chinese yam ethanol extract (FCYE) were evaluated. Results showed that there were 49 up-regulated metabolites and 52 down-regulated metabolites in fermented Chinese yam compared to unfermented Chinese yam. Besides, corresponding metabolic pathways analysis initially revealed that the distribution of bioactive substances was concentrated on alcohol-soluble small molecular substances. Ulteriorly, the total polyphenol content and the total flavonoid content in FCYE were significantly increased, and the corresponding antioxidant and immunomodulatory activities <em>in vitro</em> were also significantly enhanced. Our study provided a new reference for the comprehensive utilization of Chinese yam and laid a theoretical foundation for the development and application of natural probiotic-fermented products.</div></div>","PeriodicalId":12406,"journal":{"name":"Food Science and Human Wellness","volume":null,"pages":null},"PeriodicalIF":5.6000,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The metabolic profiling of Chinese yam fermented by Saccharomyces boulardii and the biological activities of its ethanol extract in vitro\",\"authors\":\"\",\"doi\":\"10.26599/FSHW.2022.9250219\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Chinese yam (<em>Dioscorea opposita</em> Thunb.), as one of the medicinal and edible homologous plants, is rich in various nutrients and functional factors. In this study, Chinese yam fermented by <em>Saccharomyces boulardii</em> was performed to investigate its bioactive components and metabolic profile. And then, the main bioactive components and biological activities of fermented Chinese yam ethanol extract (FCYE) were evaluated. Results showed that there were 49 up-regulated metabolites and 52 down-regulated metabolites in fermented Chinese yam compared to unfermented Chinese yam. Besides, corresponding metabolic pathways analysis initially revealed that the distribution of bioactive substances was concentrated on alcohol-soluble small molecular substances. Ulteriorly, the total polyphenol content and the total flavonoid content in FCYE were significantly increased, and the corresponding antioxidant and immunomodulatory activities <em>in vitro</em> were also significantly enhanced. Our study provided a new reference for the comprehensive utilization of Chinese yam and laid a theoretical foundation for the development and application of natural probiotic-fermented products.</div></div>\",\"PeriodicalId\":12406,\"journal\":{\"name\":\"Food Science and Human Wellness\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.6000,\"publicationDate\":\"2024-09-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Human Wellness\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S2213453024001812\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Human Wellness","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2213453024001812","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

摘要

山药(Dioscorea opposita Thunb.)作为药食同源植物之一,富含多种营养物质和功能因子。本研究采用布拉氏酵母菌发酵山药,研究其生物活性成分和代谢概况。然后,对发酵山药乙醇提取物(FCYE)的主要生物活性成分和生物活性进行了评价。结果表明,与未发酵山药相比,发酵山药中有 49 个上调代谢物和 52 个下调代谢物。此外,相应的代谢途径分析初步显示,生物活性物质的分布主要集中在醇溶性小分子物质上。最终,发酵山药中的总多酚含量和总黄酮含量明显增加,相应的体外抗氧化活性和免疫调节活性也明显提高。我们的研究为山药的综合利用提供了新的参考,并为天然益生菌发酵产品的开发和应用奠定了理论基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

摘要图片

查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
The metabolic profiling of Chinese yam fermented by Saccharomyces boulardii and the biological activities of its ethanol extract in vitro
Chinese yam (Dioscorea opposita Thunb.), as one of the medicinal and edible homologous plants, is rich in various nutrients and functional factors. In this study, Chinese yam fermented by Saccharomyces boulardii was performed to investigate its bioactive components and metabolic profile. And then, the main bioactive components and biological activities of fermented Chinese yam ethanol extract (FCYE) were evaluated. Results showed that there were 49 up-regulated metabolites and 52 down-regulated metabolites in fermented Chinese yam compared to unfermented Chinese yam. Besides, corresponding metabolic pathways analysis initially revealed that the distribution of bioactive substances was concentrated on alcohol-soluble small molecular substances. Ulteriorly, the total polyphenol content and the total flavonoid content in FCYE were significantly increased, and the corresponding antioxidant and immunomodulatory activities in vitro were also significantly enhanced. Our study provided a new reference for the comprehensive utilization of Chinese yam and laid a theoretical foundation for the development and application of natural probiotic-fermented products.
求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Food Science and Human Wellness
Food Science and Human Wellness Agricultural and Biological Sciences-Food Science
CiteScore
8.30
自引率
5.70%
发文量
80
审稿时长
28 days
期刊介绍: Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
期刊最新文献
Fufang E’jiao Jiang’s effect on immunity, hematopoiesis, and angiogenesis via a systematic “compound-effect-target” analysis Carbonic anhydrase 2 mediates anti-obesity effects of black tea as thermogenic activator Adjuvant postbiotic administration improves dental caries prognosis by restoring the oral microbiota Strain-specific effect of Streptococcus thermophilus consumption on host physiology Saikosaponin D improves non-alcoholic fatty liver disease via gut microbiota-bile acid metabolism pathway
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1