| 代谢组学在乳酸菌发酵食品研究中的应用 |
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| 引用本文： | 赵 丹,杜仁鹏,刘鹏飞,潘 超,葛菁萍.代谢组学在乳酸菌发酵食品研究中的应用[J].中国农学通报,2015,31(8):240-244. |
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| 作者姓名： | 赵 丹 杜仁鹏 刘鹏飞 潘 超 葛菁萍 |
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| 作者单位： | (;1.黑龙江大学生命科学学院,微生物省高校重点实验室,哈尔滨 150080；;2.农业微生物技术教育部工程研究中心,哈尔滨 150500） |
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| 基金项目： | 基金项目：国家自然科学基金青年科学基金项目“酸菜发酵生态系统中细菌群落与代谢物组特征耦合机制”(31300355)；黑龙江大学杰出青年基金“蜡状芽孢杆菌(Bacillus cereus) HDYM-02亚麻生物脱胶活性研究”(JCL201305)；哈尔滨市科技局青年后备人才项目“功能性乳酸菌发酵酸菜生态学过程研究”(2014RFQXJ101)；国家自然科学基金面上项目“菌群演替与温水沤麻系统关键酶产生菌代谢组学特征的耦合机制”(31270534)；国家自然科学基金面上项目“副干酪乳杆菌与枯草芽孢杆菌等菌群种间关系及协同合作策略的研究”(31470537)；黑龙江省高等学校科技创新团队“农业微生物发酵技术”(2012td009)。 |
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| 摘 要： | 乳酸菌是具有调节免疫、防癌抗突变的益生菌，也是食品生产中的重要工业发酵菌群。代谢组学技术已在乳酸菌发酵食品的进程监控、产品分型、风味形成机理等研究中广泛应用。本研究概述了代谢组学在食品与营养科学研究中的分离和检测技术平台以及数据分析方法，着重阐述了代谢组学技术在乳酸菌发酵食品行业中的应用现状，包括乳制品、豆制品、腌渍食品和饮品。未来代谢组学在乳酸菌发酵食品中的研究将集中在功能性乳酸菌的代谢机理、乳酸菌代谢组学数据库建设和扩容、代谢组学与基因组学、蛋白质组学等系统生物学技术结合应用等领域，尤其是代谢组学技术引入腐乳、酸菜等中国传统乳酸菌发酵食品的产品开发和品质监控，完善行业规范并提升行业发展水平。
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| 关 键 词： | 密集烤房 密集烤房 热湿循环利用 节能减排 烟叶质量 烘烤 |
| 收稿时间： | 2014/10/24 0:00:00 |
| 修稿时间： | 3/1/2015 12:00:00 AM |
Applications of Metabolomics in Fermented Food with Lactic Acid Bacteria |
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| Zhao Dan,Du Renpeng,Liu Pengfei,Pan Chao and Ge Jingping.Applications of Metabolomics in Fermented Food with Lactic Acid Bacteria[J].Chinese Agricultural Science Bulletin,2015,31(8):240-244. |
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| Authors: | Zhao Dan Du Renpeng Liu Pengfei Pan Chao and Ge Jingping |
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| Institution: | (;1.Key Laboratory of Microbiology, Life Science Department, Heilongjiang University, Harbin 150080;2.Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Harbin 150050) |
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| Abstract: | The lactic acid bacteria (LAB) are a kind of probiotics with immuno-regulation and anti-mutation functions. LAB can play an important role in fermented food industry. Techniques of metabolomics have been widely applied in food industry producing fermented food by LAB, such as process monitoring, product typing, and flavor formatting and so on. In this article, the isolation and detection technologies as well as data analysis method are introduced. The current applications of metabolomics in fermented food with lactic acid bacteria were elaborated, including dairy products, soy products, pickled products and drinks. In the near future, the metabolomics research on fermented food by LAB would focus on metabolic mechanism, construction and enlargement of database, as well as the combination of metabolomics with genomics, proteomics and other systematic biological techniques. In particularly, metabolomics would be applied in the product exploration and quality control of fermented bean curd, Chinese pickle and other traditional fermented food by LAB. Therefore, this would lead to the improvement of production protocol and promotion of development level of the relevant fields. |
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| Keywords: | metabolomics lactic acid bacteria fermented food nuclear magnetic resonance mass spectrometry |
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