Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with Lactobacillus paracasei and Kluyveromyces marxianus

Liu, Na; Qin, Likang; Mazhar, Muhammad Saleem; Miao, Song

doi:10.1016/j.jprot.2021.104158

Cited by 12 publications

(6 citation statements)

References 47 publications

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“…The results indicated that L. paracasei H4-11 and K. marxianus L1-1 had different effects on the gut microbiota of mice. These differences also suggested that L. paracasei H4-11 and K. marxianus L1-1 might have an interaction mechanism, as confirmed in our previous study [20]. The interaction between the two strains affected the intestinal microecology of the mice.…”

Section: Microbial Species With Significant Abundance Difference In Small Intestine Of Micesupporting

confidence: 81%

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Fortified Fermented Rice-Acid Can Regulate the Gut Microbiota in Mice and Improve the Antioxidant Capacity

Liu

Qin

et al. 2021

Nutrients

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The study aimed to explore the effects of fortified fermented rice-acid on the antioxidant capacity of mouse serum and the gut microbiota. Hair characteristics, body mass index, intestinal villus height, intestinal crypt depth, serum antioxidant capacity, and gut microbiota of mice were first measured and the correlation between the antioxidant capacity of mouse serum and the gut microbiota was then explored. The mice in the lactic acid bacteria group (L-group), the mixed bacteria group (LY-group), and the rice soup group (R-group) kept their weight well and had better digestion. The mice in the L-group had the better hair quality (dense), but the hair quality in the R-group and the yeast group (Y-group) was relatively poor (sparse). In addition, the inoculation of Lactobacillus paracasei H4-11 (L. paracasei H4-11) and Kluyveromyces marxianus L1-1 (K. marxianus L1-1) increased the villus height/crypt depth of the mice (3.043 ± 0.406) compared to the non-inoculation group (R-group) (2.258 ± 0.248). The inoculation of L. paracasei H4-11 and K. marxianus L1-1 in fermented rice-acid enhanced the blood antioxidant capacity of mouse serum (glutathione 29.503 ± 6.604 umol/L, malonaldehyde 0.687 ± 0.125 mmol/L, catalase 15.644 ± 4.618 U/mL, superoxide dismutase 2.292 ± 0.201 U/mL). In the gut microbiota of L-group and LY-group, beneficial microorganisms (Lactobacillus and Blautia) increased, but harmful microorganisms (Candidatus Arthromitus and Erysipelotrichales) decreased. L. paracasei H4-11 and K. marxianus L1-1 might have a certain synergistic effect on the improvement in antibacterial function since they reduced harmful microorganisms in the gut microbiota of mice. The study provides the basis for the development of fortified fermented rice-acid products for regulating the gut microbiota and improving the antioxidant capacity.

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Section: Microbial Species With Significant Abundance Difference In Small Intestine Of Micesupporting

confidence: 81%

“…Rice-acid is a fermented rice food. In our previous study [19,20], the fortified fermentation technology improved the flavor of rice-acid. However, the probiotic function of rice-acid and its influence on the gut microbiota remain to be studied.…”

Section: Introductionmentioning

confidence: 99%

Fortified Fermented Rice-Acid Can Regulate the Gut Microbiota in Mice and Improve the Antioxidant Capacity

Liu

Qin

et al. 2021

Nutrients

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“…However, electrospray ionization is employed more due to its high-throughput secondary spectra of peptides. Directly coupling liquid chromatography (LC) with ESI–MS achieves a highly automated detection of peptides in fermented food ( Liu et al, 2021b , Ortea et al, 2016 ), whether targeted or non-targeted ( Hart-Smith, Reis, Waterhouse, & Wilkins, 2017 ).…”

Section: Metaproteomic Analysis Methodsmentioning

confidence: 99%

“…The bottom-up proteomic approach requires taxonomy-specific peptides for microbial community identification, quantification, functional annotation, metabolic, and biological classification. Thus, bioinformatics data is an integral part of metaproteomics ( Krutz, 2019 ); some analytical tools used include the Protein ANalysis Through Evolutionary Relationships (PANTHER); Database for Annotation, Visualization and Integrated Discovery (DAVID); Ingenuity Pathway Analysis (IPA, QIAGENs Redwood City, www.qiagen.com/ingenuity); Gene Ontology (GO); Cluster of Orthologous Groups (COG); and Kyoto Encyclopedia of Genes and Genomes (KEGG) ( http://geneontology.org/ ) ( Liu et al, 2021b , Heyer et al, 2017 ). Also, the protein–protein interactions databases, like the Search Tool for the Retrieval of Interacting Genes/Proteins (STRING); Molecular INTeraction database (MINT); IntAct, Microbial Protein Interaction Database (MPIDB) as extensively described by Calderón-González, Hernández-Monge, Herrera-Aguirre, and Luna-Arias (2016) are also used.…”

Section: Metaproteomic Analysis Methodsmentioning

confidence: 99%

Metaproteomics insights into fermented fish and vegetable products and associated microbes

Okeke

Ita

Egong

et al. 2021

Food Chemistry: Molecular Sciences

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“…In a Cremoso cheeses model, the effect of Lacticaseibacillus paracasei on flavor was assessed using a single culture [ 5 ]. Furthermore, products fermented by L. paracasei have been reported to have potential prebiotic effects, such as the potential to colonize the gut [ 6 ], antioxidant activity [ 7 ], and antimicrobial activity [ 8 ]. Yeasts are widely dispersed in the cheese production environment and processes and considered to be adjunct starter cultures contributing to aroma development through the proteolysis process [ 9 , 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

Wang

et al. 2022

Foods

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Mixed fermentation improves the flavor quality of food. Untargeted metabolomics were used to evaluate the impact of mixed fermentation and single-strain fermentation on the volatile and non-volatile compound profiles of Kazak cheese. Lacticaseibacillus paracasei SMN-LBK and Kluyveromyces marxianus SMN-S7-LBK were used to make mixed-fermentation cheese (M), while L. paracasei SMN-LBK was applied in single-strain-fermentation cheese (S). A higher abundances of acids, alcohols, and esters were produced via mixed fermentation. Furthermore, 397 differentially expressed non-volatile metabolites were identified between S and M during ripening. The flavor compounds in mixed-fermentation cheese mainly resulted from ester production (ethyl butanoate, ethyl acetate, ethyl octanoate, and ethyl hexanoate) and amino acid biosynthesis (Asp, Glu, Gln, and Phe). The metabolites were differentially expressed in nitrogen metabolism, D-glutamine and D-glutamate metabolism, phenylalanine metabolism, D-alanine metabolism, and other metabolic pathways. The amount of flavor compounds was increased in M, indicating that L. paracasei SMN- LBK and K. marxianus SMN-S7-LBK had synergistic effects in the formation of flavor compounds. This study comprehensively demonstrated the difference in metabolites between mixed-fermentation and single-strain-fermentation cheese and provided a basis for the production of Kazak cheese with diverse flavor characteristics.

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Integrative transcriptomic-proteomic analysis revealed the flavor formation mechanism and antioxidant activity in rice-acid inoculated with Lactobacillus paracasei and Kluyveromyces marxianus

Cited by 12 publications

References 47 publications

Fortified Fermented Rice-Acid Can Regulate the Gut Microbiota in Mice and Improve the Antioxidant Capacity

Fortified Fermented Rice-Acid Can Regulate the Gut Microbiota in Mice and Improve the Antioxidant Capacity

Metaproteomics insights into fermented fish and vegetable products and associated microbes

Differences between Kazak Cheeses Fermented by Single and Mixed Strains Using Untargeted Metabolomics

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