Integrated metabolomics analysis of Lactobacillus in fermented milk with fish gelatin hydrolysate in different degrees of hydrolysis

Yi Le; Xiaowei Lou; Chengwei Yu; Chenxi Guo; Yun He; Yuyun Lu; Hongshun Yang

doi:10.1016/j.foodchem.2022.135232

Integrated metabolomics analysis of Lactobacillus in fermented milk with fish gelatin hydrolysate in different degrees of hydrolysis

Food Chem. 2023 May 15:408:135232. doi: 10.1016/j.foodchem.2022.135232. Epub 2022 Dec 17.

Authors

Yi Le¹, Xiaowei Lou², Chengwei Yu³, Chenxi Guo¹, Yun He², Yuyun Lu¹, Hongshun Yang⁴

Affiliations

¹ Department of Food Science and Technology, National University of Singapore, 117542, Singapore.
² Department of Food Science and Technology, National University of Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China.
³ Department of Food Science and Technology, National University of Singapore, 117542, Singapore; School of Health, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
⁴ Department of Food Science and Technology, National University of Singapore, 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, China. Electronic address: hongshunyang@hotmail.com.

PMID: 36566542
DOI: 10.1016/j.foodchem.2022.135232

Abstract

Dual-platform metabolomics combined with multivariate data analysis was used to investigate the effects of adding fish gelatin (FGH) at different degrees of hydrolysis (DH) on the growth and metabolic pathways of different species of Lactobacillus in fermented milk. The results showed that the promotion effect of FGH on Lactobacillus was related to the species of probiotics. The corresponding metabolic pathways also changed, with the promotion of Lactobacillus by FGH mainly regulated through amino acid metabolism, lipid metabolism, and nucleotide metabolism pathways. The excess DH inhibited the growth of L. paracasei by adjusting its metabolic state through reducing nucleotide requirements, allocating protein resources, and adopting a stress response. In conclusion, this study revealed the effectiveness of dual-platform metabolomics in explaining the metabolic mechanisms of probiotics, providing theoretical support and a scientific basis for the development of functional fermented foods.

Keywords: Fermented milk; Fish gelatin hydrolysate; Foodomics; Integrated metabolomics; Lactobacillus; NMR; UPLC-MS.

MeSH terms

Animals
Fermentation
Gelatin / metabolism
Hydrolysis
Lactobacillus* / metabolism
Milk / metabolism
Probiotics*

Substances

Gelatin