Integrated metabolomic analysis of Lactiplantibacillus plantarum NMGL2 reveals its survival and response to combinational cold and acidic conditions during storage of fermented milk
“…4 a). So it could be inferred that the formation of characteristic volatiles in TYC induced by altitudes could be attributed to the variation in metabolic activity of different microorganisms ( Zhao et al, 2023 , Zhao et al, 2023 ). Fig.…”
“…4 a). So it could be inferred that the formation of characteristic volatiles in TYC induced by altitudes could be attributed to the variation in metabolic activity of different microorganisms ( Zhao et al, 2023 , Zhao et al, 2023 ). Fig.…”
“…The discrepancies in Lactiplantibacillus abundance alter the metabolic state and mainly regulate amino acid, lipid, and nucleotide metabolism pathways [ 41 ] . More importantly, Lactobacillus can counteract the combinational coldness and acidity by increasing the biosynthesis of several important biomolecules such as glycolipids and glycoproteins through metabolism [ 42 ] . It could be inferred that abundant Lactobacillus ensures normal fermentation of a product because the coldness and acidity situation is also maintained in non-salt Suancai.…”
Section: Resultsmentioning
confidence: 99%
“…Lactiplantibacillus belongs to Lactobacillus which is a typical genus of most fermented Suancai and is associated with metabolites of products [2,3,22] . The discrepancies in Lactiplantibacillus abundance alter the metabolic state and mainly regulate amino acid, lipid, and nucleotide metabolism pathways [41] . More importantly, Lactobacillus can counteract the combinational coldness and acidity by increasing the biosynthesis of several important biomolecules such as glycolipids and glycoproteins through metabolism [42] .…”
Aim: Non-salt Suancai is an acidic fermented vegetable consumed by the Chinese Yi ethnic group. Traditionally, it is produced by fermentation without salt in a cold environment. The present study aimed to investigate the metabolite and microbial characteristics, and the effects of substrates/suppliers ingredients on non-salt Suancai.
Methods: A simulated fermentation system of non-salt Suancai was constructed by using different substrates/suppliers’ ingredients. The coherence and differential detection of the metabolite and microbial characteristics were done through non-target metabolomic and metagenomic analysis.
Results: Lactic acid was the predominant organic acid across all samples. The enumeration of the Lactic acid bacteria showed no discernible differences between study groups, but that of yeast was highest in the mustard leaf stem (Brassica juncea var. latipa ). The three major biological metabolic pathways were metabolism, environmental information, and genetic information processing based on the KEGG database. The metabolite diversity varied with the substrate/supplier of ingredients based on the PLS-DA plot. Lactiplantibacillus , Leuconostoc , and Lactococcus were prevalent in all samples but differentially. The microbial diversity and richness varied significantly, with 36~291 species being identified. Among the various substrates collected from the same supplier, 29, 59, and 29 differential species were identified based on LEfSe [linear discriminant analysis (LDA) > 2, P < 0.05]. Leuconostoc citreum , Leuconostoc mesenteroides , Leuconostoc pseudomesenteroides , Lactiplantibacillus plantarum , and Leuconostoc lactis were likely to be used as the species to discriminate samples collected from different suppliers.
Conclusions: This research contributed to the exploration of microbial and metabolite characteristics behind the ingredient restriction of non-salt Suancai using traditional technology.
“…The protein components and regulatory mechanisms involved in the lipid secretion pathway in mammary epithelial cells remain unclear [ 9 ]. However, studies have noted that both MFG synthesis and secretion involve proteins [ 13 ], indicating a close relationship between the protein content in milk and its lipid content. Subsequently, the analysis of total protein content was conducted on four types of raw milk ( Figure 3 C), revealing a consistent trend with that of crude fat and thus confirming the involvement of membrane proteins.…”
Section: Resultsmentioning
confidence: 99%
“…The secretion and composition of MFGs are usually regulated by the proteins of mammary epithelial cells, such as casein, MFGM protein, etc. Moreover, these proteins also affect the nutrition of functional foods [ 11 , 12 , 13 ]. As a result, there is increasing interest in MFGs [ 14 , 15 ].…”
Goat milk is considered the optimal substitute for human milk and is characterized by variations in the lipid composition of its fat globules across lactation phases. Therefore, the objective of this study was to thoroughly analyze the differences between goat milk during different lactations and human milk, aiming to offer scientific guidance for the production of functional dairy products. Compared with transitional and mature milk, the findings indicated that the total membrane protein content in goat colostrum exhibited greater similarity to that found in human milk. Additionally, goat milk exhibited higher milk fat globule size, as well as a higher total lipid and protein content than human milk. A total of 1461 lipid molecules across 61 subclasses were identified in goat milk and human milk. The contents of glycerides and glycerophospholipids were higher in goat colostrum, whereas sphingolipids and fatty acids were more abundant in human milk. Meanwhile, the compositions of lipid subclasses were inconsistent. There were 584 differentially expressed lipids identified between human and goat milk, including 47 subclasses that were primarily involved in the metabolism of glycerophospholipids, sphingolipids, and triglycerides. In summary, for both the membrane protein and the lipid composition, there were differences between the milk of different goat lactations and human milk.
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