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Depiction of the dairy product supplemented with the exopolysaccharide from Pediococcus acidilacticiBCB1H by metabolomics analysis

التفاصيل البيبلوغرافية
العنوان: Depiction of the dairy product supplemented with the exopolysaccharide from Pediococcus acidilacticiBCB1H by metabolomics analysis
المؤلفون: Hu, Gege, Hu, Hangyu, Aziz, Tariq, Shao, Hongbo, Yang, Zhennai, Alharbi, Metab, Albekairi, Thamer H., Alasmari, Abdullah F.
المصدر: Journal of Food Measurement and Characterization; March 2024, Vol. 18 Issue: 3 p1690-1704, 15p
مستخلص: Lactic acid been the most widespread bacteria extensively used in food industry. Functional lactic acid bacteria have been extensively studied for widespread beneficial properties in food industry. The exopolysaccharides (EPS) from Pediococcus acidilacticiBCB1H studied for physiochemical and microbiological effects as well as the functional properties of the yogurt. This work indicated that addition of BCB1H-EPS improved microrheological properties of yogurt during fermentation. Further quality improvement of yogurt during twenty-one days of cold was also observed, including decreased post acidification, increased viable bacterial counts, and improved water holding capacity, texture characteristics and antioxidant activity of yogurt. Untargeted metabolomics analysis by UPLC-QTOF MS revealed, 72 differential metabolites affected by BCB1H-EPS, including amino acids, nucleotides, organic acids, etc., which were found to be involved mainly in citrate cycle, metabolism of d-glutamate and d-glutamine, biosynthesis of tyrosine, phenylalanine, and tryptophan. These changes of metabolisms provided more energy for the metabolism of EPS, and positively affected physical, functional, and nutritional properties of yogurt. The results indicated that the BCB1H-EPS important roles and applications in functional dairy products with higher additional value.
قاعدة البيانات: Supplemental Index
الوصف
تدمد:21934126
21934134
DOI:10.1007/s11694-023-02283-y