代谢组学在发酵食品研究中的应用
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摘要
由于发酵过程复杂,常规的研究手段难以探究影响发酵食品营养和风味的因素和机制。代谢组学技术作为一门新兴起的技术,可对生物体内所有代谢物进行定性定量分析,并寻找代谢物与目标物质变化的相对关系,十分适合研究食品发酵过程中底物、营养、风味等方面的变化机制。该文从代谢组学技术的主要分析方法(高效液相色谱法、液相色谱-质谱法、气相色谱-质谱法等),以及其在发酵食品中的应用进展展开综述,为发酵食品的生产应用提供理论依据。
Due to the complexity of the fermentation process, it is difficult to explore the factors and mechanisms affecting the nutrition and flavor of fermented food by conventional research methods. Metabolomics technology, as a new emerging technology, could qualitatively and quantitatively analyze all metabolites in the biological body, and find the relative relationship between metabolites and target substances changes, which is very suitable for studying the mechanism on the change of substrates, nutrients, flavor substances and other aspects in the process of food fermentation. The main analytical methods of metabolomics(HPLC, LC-MS, GC-MS) and the application in fermented food were reviewed, so as to provide theoretical basis for the production and application of fermented food.
Due to the complexity of the fermentation process, it is difficult to explore the factors and mechanisms affecting the nutrition and flavor of fermented food by conventional research methods. Metabolomics technology, as a new emerging technology, could qualitatively and quantitatively analyze all metabolites in the biological body, and find the relative relationship between metabolites and target substances changes, which is very suitable for studying the mechanism on the change of substrates, nutrients, flavor substances and other aspects in the process of food fermentation. The main analytical methods of metabolomics(HPLC, LC-MS, GC-MS) and the application in fermented food were reviewed, so as to provide theoretical basis for the production and application of fermented food.
引文
[1]杜再慧.重金属汞铅功能核酸生物传感器的搭建及在发酵食品中的应用[D].保定:河北农业大学,2018.
[2]CEOFFREY C P.Fermented foods-a world perspective[J].Food Res Int,1994,27(3):253-257.
[3]NICHOLSON J K,LINDON J C.Systems biology:Metabonomics[J].Nature,2008,455(7216):1054-1056.
[4]DONA A C,KYRIAKIDES M,SCOTT F,et al.A guide to the identification of metabolites in NMR-based metabonomics/metabolomics experiments[J].Comput Struct Biotechno J,2016,14:135-153.
[5]席晓敏,张和平.微生物代谢组学研究及应用进展[J].食品科学,2016,37(11):283-289.
[6]TAMANG J P.Biochemical and modern identification techniques,microfloras of fermented foods[J].Encycl Food Microbiol,2014:250-258.
[7]ZHANG A,SUN H,WANG P,et al.Modern analytical techniques in metabolomics analysis[J].Analyst,2011,137(2):293-300.
[8]REAVES M L,RABINOWITZ J D.Metabolomics in systems microbiology[J].Curr Opin Biotechnol,2011,22(1):17-25.
[9]HILLER K,METALLO C M,KELLEHER J K,et al.Nontargeted elucidation of metabolic pathways using stable-isotope tracers and mass spectrometry[J].Anal Chem,2010,82(15):6621-6628.
[10]赵丹,杜仁鹏,刘鹏飞,等.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.
[11]TURNER A J.Introduction to high performance liquid chromatography(second edition)[M]//HAMILTON G R,SEWELL P A,Chapman&Hall,London,2010:59-70.
[12]VAHEDI M,KABIRI M,SALAMI S A,et al.Quantitative HPLC-based metabolomics of some Iranian saffron(Crocus sativus L.)accessions[J].Ind Crop Prod,2018,118:26-29.
[13]SPINOLA V,PINTO J,CASTILHO P C.Identification and quantification of phenolic compounds of selected fruits from Madeira Island by HPLC-DAD-ESI-MSnand screening for their antioxidant activity[J].Food Chem,2015,173:14-30.
[14]MALACHOVA A,STRANSKA M,VACLAVIKOVA M,et al.Advanced LC-MS-based methods to study the co-occurrence and metabolization of multiple mycotoxins in cereals and cereal-based food[J].Anal Bioanalyt Chem,2018,410(3):801-825.
[15]王国才,贺玖明.液相色谱质谱联用技术在临床检测和代谢研究中的应用进展[J].国际检验医学杂志,2018,39(22):2750-2755.
[16]GAO W,STALDER T,KIRSCHBAUM C.Quantitative analysis of estradiol and six other steroid hormones in human saliva using a high throughput liquid chromatography-tandem mass spectrometry assay[J].Talanta,2015,143:353-358.
[17]ZHANG T,CHEN S,SYED I,et al.A LC-MS-based workflow for measurement of branched fatty acid esters of hydroxy fatty acids[J].Nat Prot,2016,11(4):747-763.
[18]崔淑英,郭庆龙,王英华,等.气相色谱-质谱法测定果蔬中四氯虫酰胺和腈吡螨酯[J].分析试验室,2019,38(6):670-674.
[19]严慧,沈保华,向平,等.基于GC-MS的溴鼠灵毒性代谢组学研究[J].中国法医学杂志,2018,33(6):573-577.
[20]KADHIM M J,MOHAMMED G J,HUSSEIN H M.Analysis of bioactive metabolites from candida albicans using(GC-MS)and evaluation of antibacterial activity[J].Int J Pharmaceut Clin Res,2016,8(7):655-670.
[21]FIEHN O.Metabolomics-the link between genotypes and phenotypes[J].Plant Mol Biol,2002,48(1-2):155-171.
[22]LUBES G,GOODARZI M.GC-MS based metabolomics used for the identification of cancer volatile organic compounds as biomarkers[J].JPharmaceut Biomed Anal,2018,147:313-322.
[23]MARKLEY J L,RAFAEL B,EDISON A S,et al.The future of NMR-based metabolomics[J].Curr Opin Biotechnol,2017,43:34-40.
[24]刘红杰,董含秋,詹莎,等.基于1H-NMR的艾叶挥发油急性肝毒性机制的代谢组学研究[J].中国中药杂志,2019,44(4):205-210.
[25]CAPPELLO T,BRANDAO F,GUILHERME S,et al.Insights into the mechanisms underlying mercury-induced oxidative stress in gills of wild fish(Liza aurata)combining1H NMR metabolomics and conventional biochemical assays[J].Sci Total Environ,2016,548-549:13-24.
[26]范铁男.应用MALDI-TOF MS技术检测及鉴定常见益生菌的研究[D].哈尔滨:黑龙江大学,2011.
[27]VAIDYANATHAN S,GOODACRE R.Quantitative detection of metabolites using matrix-assisted laser desorption/ionization mass spectrometry with 9-aminoacridine as the matrix[J].Rapid Commun Mass Spectr,2007,21(13):2072-2078.
[28]HSIEH Y,CASALE R,FUKUDA E,et al.Matrix-assisted laser desorption/ionization imaging mass spectrometry for direct measurement of clozapine in rat brain tissue[J].Rapid Communicat Mass Spectr,2010,20(6):965-972.
[29]侯红萍.发酵食品工艺学[M].北京:中国农业大学出版社,2016:1-9.
[30]SINGH D,LEE S,LEE C H.Metabolomics for empirical delineation of the traditional Korean fermented foods and beverages[J].Trends Food Sci Technol,2017,61:103-115.
[31]YOSHIDA H,YAMAZAKI J,OZAWA S,et al.Advantage of LC-MSmetabolomics methodology targeting hydrophilic compounds in the studies of fermented food samples[J].J Agr Food Chem,2009,57(4):1119-1126.
[32]RAJESH E,SANKARI L,MALATHI L,et al.Naturally occurring products in cancer therapy[J].J Pharm Bioall Sci,2015,7(5):181-183.
[33]MEGUMI K,HIROTOSHI S.Nutrition and bone health.Soybean and soy foods,and bone health[J].Clinical Calcium,2009,19(10):1514-1523.
[34]张立娟.食品中3-氯-1,2-丙二醇的电化学检测及其毒性评价[D].无锡:江南大学,2015.
[35]LEE S,LEE S,SINGH D,et al.Comparative evaluation of microbial diversity and metabolite profiles in doenjang,a fermented soybean paste,during the two different industrial manufacturing processes[J].Food Chem,2017,221:1578-1586.
[36]MATSUSHITA H,KOBAYASHI M,TSUKIYAMA R,et al.Stimulatory effect of Shoyu polysaccharides from soy sauce on the intestinal immune system[J].Int J Mol Med,2008,22(2):243-247.
[37]YAMAMOTO S,SHIGA K,KODAMA Y,et al.Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling[J].J Biosci Bioeng,2014,118(1):56-63.
[38]SHIGA K,YAMAMOTO S,NAKAJIMA A,et al.Metabolic profiling approach to explore compounds related to the umami intensity of soy sauce[J].J Agr Food Chem,2014,62(29):7317-7322.
[39]HARADA R,YUZUKI M,ITO K,et al.Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation[J].J Biosci Bioeng,2017,123(2):203-208.
[40]张嘉莹,赵丹,曹晨阳,等.泡腾辅助-悬浮固化-分散液液微萃取结合液相色谱法测定食醋中多效唑和异丙甲草胺农药残留[J].分析试验室,2018,37(11):1282-1284.
[41]李爱平,范玛莉,张松,等.山西老陈醋对大鼠机体影响的代谢组学研究[J].食品科学,2015,36(23):268-274.
[42]FARHANA P,SAMUEI C S,ANA T U,et al.Vinegar metabolomics:an explorative study of commercial balsamic vinegars using gas chromatography-mass spectrometry[J].Metabolites,2016,6(3):22-37.
[43]WANG Z M,LU Z M,YU Y J,et al.Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar[J].Food Microbiol,2015,50:64-69.
[44]NING Z,LIU Z,SONG Z,et al.Application of a strategy based on metabolomics guided promoting blood circulation bioactivity compounds screening of vinegar[J].Chem Central J,2017,11(1):38-49.
[45]BRAIN J D,HSU Y H,VASANTHAKUMAR A,et al.Effects of a vinegar-based multi-micronutrient supplement in rats:A multi-pronged assessment of dietary impact[J].J Funct Food,2018,42:371-379.
[46]SETTACHAIMONGKON S,NOUT M J,ANTUNES FERNANDES EC,et al.Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp.bulgaricus on the metabolite profile of set-yoghurt[J].Int J Food Microbiol,2014,177(5):29-36.
[47]任梦棋.三种酵母菌发酵酸奶产物分析与安全性评价[D].天津:天津科技大学,2016.
[48]PALOMO M,GUTIERREZ A M,PEREZ-COND M C,et al.Se metallomics during lactic fermentation of Se-enriched yogurt[J].Food Chem,2014,164:371-379.
[49]YI L,FANGYU H,TAKUYA M,et al.Complex mixture analysis of organic compounds in yogurt by NMR spectroscopy[J].Metabolites,2016,6(2):19-29.
[50]NOORBAKHSH H,YAVARMANESH M,MORTAZAVI S A,et al.Metabolomics analysis revealed metabolic changes in patients with diarrhea-predominant irritable bowel syndrome and metabolic responses to a synbiotic yogurt intervention[J].Eur J Nutr,2018,https://doi.org/10.1007/s00394-018-1855-2.
[51]USUI Y,KIMURA Y,SATOH T,et al.Effects of long-term intake of a yogurt fermented with Lactobacillus delbrueckii subsp.bulgaricus 2038and Streptococcus thermophilus 1131 on mice[J].Immunology,2018,30(7):319-331.
[52]OCHI H,NAITO H,IWATSUKI K,et al.Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry,and its application to sensory predictive modeling[J].J Biosci Bioeng,2012,113(6):751-758.
[53]PIRAS C,CESARE MARINCOLA F,SAVORANI F,et al.A NMRmetabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures[J].Food Chem,2013,141(3):2137-2147.
[54]DING M Z,CHENG J S,XIAO W H,et al.Comparative metabolomic analysis on industrial continuous and batch ethanol fermentation processes by GC-TOF-MS[J].Metabolomics,2009,5(2):229-238.
[55]HEUBERGER A L,BROECKLING C D,KIRKPATRICK K R,et al.Application of nontargeted metabolite profiling to discover novel markers of quality traits in an advanced population of malting barley[J].Plant Biotechnol J,2014,12(2):147-160.
[56]程新.以菊芋为主要基质的乳酸菌培养与发酵活力研究[D].镇江:江苏大学,2014.
[57]PARK S E,SEO S H,KIM E J,et al.Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters[J].Food Chem,2019,274:558-565.
[2]CEOFFREY C P.Fermented foods-a world perspective[J].Food Res Int,1994,27(3):253-257.
[3]NICHOLSON J K,LINDON J C.Systems biology:Metabonomics[J].Nature,2008,455(7216):1054-1056.
[4]DONA A C,KYRIAKIDES M,SCOTT F,et al.A guide to the identification of metabolites in NMR-based metabonomics/metabolomics experiments[J].Comput Struct Biotechno J,2016,14:135-153.
[5]席晓敏,张和平.微生物代谢组学研究及应用进展[J].食品科学,2016,37(11):283-289.
[6]TAMANG J P.Biochemical and modern identification techniques,microfloras of fermented foods[J].Encycl Food Microbiol,2014:250-258.
[7]ZHANG A,SUN H,WANG P,et al.Modern analytical techniques in metabolomics analysis[J].Analyst,2011,137(2):293-300.
[8]REAVES M L,RABINOWITZ J D.Metabolomics in systems microbiology[J].Curr Opin Biotechnol,2011,22(1):17-25.
[9]HILLER K,METALLO C M,KELLEHER J K,et al.Nontargeted elucidation of metabolic pathways using stable-isotope tracers and mass spectrometry[J].Anal Chem,2010,82(15):6621-6628.
[10]赵丹,杜仁鹏,刘鹏飞,等.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.
[11]TURNER A J.Introduction to high performance liquid chromatography(second edition)[M]//HAMILTON G R,SEWELL P A,Chapman&Hall,London,2010:59-70.
[12]VAHEDI M,KABIRI M,SALAMI S A,et al.Quantitative HPLC-based metabolomics of some Iranian saffron(Crocus sativus L.)accessions[J].Ind Crop Prod,2018,118:26-29.
[13]SPINOLA V,PINTO J,CASTILHO P C.Identification and quantification of phenolic compounds of selected fruits from Madeira Island by HPLC-DAD-ESI-MSnand screening for their antioxidant activity[J].Food Chem,2015,173:14-30.
[14]MALACHOVA A,STRANSKA M,VACLAVIKOVA M,et al.Advanced LC-MS-based methods to study the co-occurrence and metabolization of multiple mycotoxins in cereals and cereal-based food[J].Anal Bioanalyt Chem,2018,410(3):801-825.
[15]王国才,贺玖明.液相色谱质谱联用技术在临床检测和代谢研究中的应用进展[J].国际检验医学杂志,2018,39(22):2750-2755.
[16]GAO W,STALDER T,KIRSCHBAUM C.Quantitative analysis of estradiol and six other steroid hormones in human saliva using a high throughput liquid chromatography-tandem mass spectrometry assay[J].Talanta,2015,143:353-358.
[17]ZHANG T,CHEN S,SYED I,et al.A LC-MS-based workflow for measurement of branched fatty acid esters of hydroxy fatty acids[J].Nat Prot,2016,11(4):747-763.
[18]崔淑英,郭庆龙,王英华,等.气相色谱-质谱法测定果蔬中四氯虫酰胺和腈吡螨酯[J].分析试验室,2019,38(6):670-674.
[19]严慧,沈保华,向平,等.基于GC-MS的溴鼠灵毒性代谢组学研究[J].中国法医学杂志,2018,33(6):573-577.
[20]KADHIM M J,MOHAMMED G J,HUSSEIN H M.Analysis of bioactive metabolites from candida albicans using(GC-MS)and evaluation of antibacterial activity[J].Int J Pharmaceut Clin Res,2016,8(7):655-670.
[21]FIEHN O.Metabolomics-the link between genotypes and phenotypes[J].Plant Mol Biol,2002,48(1-2):155-171.
[22]LUBES G,GOODARZI M.GC-MS based metabolomics used for the identification of cancer volatile organic compounds as biomarkers[J].JPharmaceut Biomed Anal,2018,147:313-322.
[23]MARKLEY J L,RAFAEL B,EDISON A S,et al.The future of NMR-based metabolomics[J].Curr Opin Biotechnol,2017,43:34-40.
[24]刘红杰,董含秋,詹莎,等.基于1H-NMR的艾叶挥发油急性肝毒性机制的代谢组学研究[J].中国中药杂志,2019,44(4):205-210.
[25]CAPPELLO T,BRANDAO F,GUILHERME S,et al.Insights into the mechanisms underlying mercury-induced oxidative stress in gills of wild fish(Liza aurata)combining1H NMR metabolomics and conventional biochemical assays[J].Sci Total Environ,2016,548-549:13-24.
[26]范铁男.应用MALDI-TOF MS技术检测及鉴定常见益生菌的研究[D].哈尔滨:黑龙江大学,2011.
[27]VAIDYANATHAN S,GOODACRE R.Quantitative detection of metabolites using matrix-assisted laser desorption/ionization mass spectrometry with 9-aminoacridine as the matrix[J].Rapid Commun Mass Spectr,2007,21(13):2072-2078.
[28]HSIEH Y,CASALE R,FUKUDA E,et al.Matrix-assisted laser desorption/ionization imaging mass spectrometry for direct measurement of clozapine in rat brain tissue[J].Rapid Communicat Mass Spectr,2010,20(6):965-972.
[29]侯红萍.发酵食品工艺学[M].北京:中国农业大学出版社,2016:1-9.
[30]SINGH D,LEE S,LEE C H.Metabolomics for empirical delineation of the traditional Korean fermented foods and beverages[J].Trends Food Sci Technol,2017,61:103-115.
[31]YOSHIDA H,YAMAZAKI J,OZAWA S,et al.Advantage of LC-MSmetabolomics methodology targeting hydrophilic compounds in the studies of fermented food samples[J].J Agr Food Chem,2009,57(4):1119-1126.
[32]RAJESH E,SANKARI L,MALATHI L,et al.Naturally occurring products in cancer therapy[J].J Pharm Bioall Sci,2015,7(5):181-183.
[33]MEGUMI K,HIROTOSHI S.Nutrition and bone health.Soybean and soy foods,and bone health[J].Clinical Calcium,2009,19(10):1514-1523.
[34]张立娟.食品中3-氯-1,2-丙二醇的电化学检测及其毒性评价[D].无锡:江南大学,2015.
[35]LEE S,LEE S,SINGH D,et al.Comparative evaluation of microbial diversity and metabolite profiles in doenjang,a fermented soybean paste,during the two different industrial manufacturing processes[J].Food Chem,2017,221:1578-1586.
[36]MATSUSHITA H,KOBAYASHI M,TSUKIYAMA R,et al.Stimulatory effect of Shoyu polysaccharides from soy sauce on the intestinal immune system[J].Int J Mol Med,2008,22(2):243-247.
[37]YAMAMOTO S,SHIGA K,KODAMA Y,et al.Analysis of the correlation between dipeptides and taste differences among soy sauces by using metabolomics-based component profiling[J].J Biosci Bioeng,2014,118(1):56-63.
[38]SHIGA K,YAMAMOTO S,NAKAJIMA A,et al.Metabolic profiling approach to explore compounds related to the umami intensity of soy sauce[J].J Agr Food Chem,2014,62(29):7317-7322.
[39]HARADA R,YUZUKI M,ITO K,et al.Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation[J].J Biosci Bioeng,2017,123(2):203-208.
[40]张嘉莹,赵丹,曹晨阳,等.泡腾辅助-悬浮固化-分散液液微萃取结合液相色谱法测定食醋中多效唑和异丙甲草胺农药残留[J].分析试验室,2018,37(11):1282-1284.
[41]李爱平,范玛莉,张松,等.山西老陈醋对大鼠机体影响的代谢组学研究[J].食品科学,2015,36(23):268-274.
[42]FARHANA P,SAMUEI C S,ANA T U,et al.Vinegar metabolomics:an explorative study of commercial balsamic vinegars using gas chromatography-mass spectrometry[J].Metabolites,2016,6(3):22-37.
[43]WANG Z M,LU Z M,YU Y J,et al.Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar[J].Food Microbiol,2015,50:64-69.
[44]NING Z,LIU Z,SONG Z,et al.Application of a strategy based on metabolomics guided promoting blood circulation bioactivity compounds screening of vinegar[J].Chem Central J,2017,11(1):38-49.
[45]BRAIN J D,HSU Y H,VASANTHAKUMAR A,et al.Effects of a vinegar-based multi-micronutrient supplement in rats:A multi-pronged assessment of dietary impact[J].J Funct Food,2018,42:371-379.
[46]SETTACHAIMONGKON S,NOUT M J,ANTUNES FERNANDES EC,et al.Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp.bulgaricus on the metabolite profile of set-yoghurt[J].Int J Food Microbiol,2014,177(5):29-36.
[47]任梦棋.三种酵母菌发酵酸奶产物分析与安全性评价[D].天津:天津科技大学,2016.
[48]PALOMO M,GUTIERREZ A M,PEREZ-COND M C,et al.Se metallomics during lactic fermentation of Se-enriched yogurt[J].Food Chem,2014,164:371-379.
[49]YI L,FANGYU H,TAKUYA M,et al.Complex mixture analysis of organic compounds in yogurt by NMR spectroscopy[J].Metabolites,2016,6(2):19-29.
[50]NOORBAKHSH H,YAVARMANESH M,MORTAZAVI S A,et al.Metabolomics analysis revealed metabolic changes in patients with diarrhea-predominant irritable bowel syndrome and metabolic responses to a synbiotic yogurt intervention[J].Eur J Nutr,2018,https://doi.org/10.1007/s00394-018-1855-2.
[51]USUI Y,KIMURA Y,SATOH T,et al.Effects of long-term intake of a yogurt fermented with Lactobacillus delbrueckii subsp.bulgaricus 2038and Streptococcus thermophilus 1131 on mice[J].Immunology,2018,30(7):319-331.
[52]OCHI H,NAITO H,IWATSUKI K,et al.Metabolomics-based component profiling of hard and semi-hard natural cheeses with gas chromatography/time-of-flight-mass spectrometry,and its application to sensory predictive modeling[J].J Biosci Bioeng,2012,113(6):751-758.
[53]PIRAS C,CESARE MARINCOLA F,SAVORANI F,et al.A NMRmetabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures[J].Food Chem,2013,141(3):2137-2147.
[54]DING M Z,CHENG J S,XIAO W H,et al.Comparative metabolomic analysis on industrial continuous and batch ethanol fermentation processes by GC-TOF-MS[J].Metabolomics,2009,5(2):229-238.
[55]HEUBERGER A L,BROECKLING C D,KIRKPATRICK K R,et al.Application of nontargeted metabolite profiling to discover novel markers of quality traits in an advanced population of malting barley[J].Plant Biotechnol J,2014,12(2):147-160.
[56]程新.以菊芋为主要基质的乳酸菌培养与发酵活力研究[D].镇江:江苏大学,2014.
[57]PARK S E,SEO S H,KIM E J,et al.Changes of microbial community and metabolite in kimchi inoculated with different microbial community starters[J].Food Chem,2019,274:558-565.