Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages

Xiankang Fan; Mingzhen Liu; Zihang Shi; Tao Zhang; Lihui Du; Zhen Wu; Xiaoqun Zeng; Xiang Wu; Daodong Pan

doi:10.1016/j.foodchem.2024.139085

Binary probiotic fermentation promotes signal (cyclic AMP) exchange to increases the number of viable probiotics, anthocyanins and polyphenol content, and the odor scores of wolfberry fermented beverages

Food Chem. 2024 Aug 1:448:139085. doi: 10.1016/j.foodchem.2024.139085. Epub 2024 Mar 20.

Authors

Xiankang Fan¹, Mingzhen Liu¹, Zihang Shi¹, Tao Zhang², Lihui Du¹, Zhen Wu¹, Xiaoqun Zeng¹, Xiang Wu³, Daodong Pan⁴

Affiliations

¹ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
² State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China. Electronic address: zhangtao@nbu.edu.cn.
³ Zhejiang Provincial Key Laboratory of Pathophysiology, Ningbo Key Laboratory of Behavioral Neuroscience, School of Medicine, Ningbo University, Ningbo, China. Electronic address: wurzh@139.com.
⁴ State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo, Zhejiang 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China. Electronic address: daodongpan@163.com.

PMID: 38518444
DOI: 10.1016/j.foodchem.2024.139085

Abstract

The effects and underlying molecular mechanisms of binary probiotics (Lactiplantibacillus plantarum subsp. plantarum CGMCC 1.5953 and Lacticaseibacillus casei CGMCC 1.5956) on the quality of wolfberry fermented beverages (WFB) were investigated. The results indicated that binary probiotics increased the number of probiotics, anthocyanin (89.92 ± 1.64 mg/L), polyphenol content (283.04 ± 3.81 µg/mL), and odor score (24.19) in WFB. Metabolomics found that they could enhance signal exchange (cyclic AMP) between binary probiotics and improve the utilization of citrulline, d-proline, d-glucose, and d-galactose through galactose metabolism and amino acid biosynthesis pathway to promote probiotics growth. Furthermore, HS-SPME-GC-MS and GS-IMS revealed that the improvement in flavor was mainly due to an increase in the content of the aromatic flavor substances 3-heptanol, glutaraldehyde, and 2-heptanone, and a decrease in the content of the off-flavor substances methyl isobutyl ketone-D and 2-undecanone. This is strategically important for the development of WFB with high probiotic content and unique flavor.

Keywords: Flavor compounds; GC-IMS; HS-SPME-GC–MS; Probiotic fermented beverages; UHPLC-MS/MS.

MeSH terms

Anthocyanins* / analysis
Anthocyanins* / metabolism
Fermentation*
Flavoring Agents / chemistry
Flavoring Agents / metabolism
Odorants* / analysis
Polyphenols* / analysis
Polyphenols* / chemistry
Polyphenols* / metabolism
Probiotics* / analysis
Probiotics* / chemistry
Probiotics* / metabolism

Substances

Polyphenols
Anthocyanins
Flavoring Agents