Non Targeted Metabonomics Analysis of Small Molecular Substances in Fermented Cereal Drinks
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Abstract:
Millet, glutinous rice and other cereals were used as main raw materials. Two probiotics, L. paracasei L1 and L. casei YQ336, isolated from naturally fermented sweet potato sour liquid and tofu sour liquid were used as fermentation bacteria. Non targeted metabonomics technology was used to analyze the differences of small molecular substances in cereal drinks before and after fermentation. Through principal component analysis (PCA) and orthogonal partial least squares discriminant analysis(OPLS-DA), it was found that there were 25 categories and 145 differential metabolites with significant changes (VIP > 1 and p < 0.05) in beverages before and after fermentation, mainly including 34 organic acids and their derivatives, 21 flavonoids, 20 sugars and their derivatives, 16 alkaloids, 10 nucleotides and their derivatives 10 amino acids and their derivatives. The bioactive substances with significantly increased content after fermentation include 36668 times of 1-hydroxy-2-naphthoic acid, 1000 times of dihydroresveratrol, 800 times of 2-hydroxyvaleric acid, 517 times of daidzein, 488 times of vitexin, 238 times of apigenin, 148 times of isoerucic acid, 130 times of genistein, etc. The analysis of KEGG metabolic pathway showed that there were 19 metabolic pathways with significant differences. It is speculated that grain substrate may have certain effects on the synthesis and accumulation of secondary metabolism of L. paracasei L1 and L. casei YQ336. This study will lay a theoretical foundation for the fermentation of plant matrix food by lactic acid bacteria and the metabolic mechanism of plant matrix.
