文献类型：期刊文献

英文题名：The impact of different lactobacilli fermentations on secondary metabolites of red raspberry juice and their biotransformation pathways via metabolomics based on UHPLC-MS/MS

作者：Tang, Ruling Qin, Yin Luo, You

第一作者：Tang, Ruling

通信作者：Luo, Y[1]

机构：[1]Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Guizhou, Peoples R China;[2]Guizhou Inst Technol, Sch Food & Drug Mfg, Guiyang 510006, Guizhou, Peoples R China;[3]Univ Queensland, Ctr Nutr & Food Sci, Queensland Alliance Agr & Food Innovat, Indooroopilly, Qld 4068, Australia

第一机构：Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Guizhou, Peoples R China

通信机构：corresponding author), Guizhou Univ, Sch Liquor & Food Engn, Guiyang 550025, Guizhou, Peoples R China.

年份：2025

卷号：427

外文期刊名：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

收录：;Scopus(收录号：2-s2.0-85208768862);WOS:【SCI-EXPANDED(收录号:WOS:001359336200001)】；

基金：This work was supported by Guizhou Provincial Basic Research Program (Natural Science ZK [2022] 086) ; Guizhou University Talent Research Fund ( [2021] -26 and [2023] -29) ; and the China Scholarship Fund (Liujinxuan [2023] 40) .

语种：英文

外文关键词：Red raspberry; Secondary metabolites; Lactobacilli; Fermentation; Biotransformation pathway; Metabolomics

摘要：Secondary metabolites are a group of invaluable phytochemicals in raspberries. Fermentation process leads to changes in the phytochemical composition of fruits. This study aimed to investigate the influence of Lacticaseibacillus paracasei subsp. paracasei FBKL1.0328 and Lactiplantibacillus plantarum subsp. plantarum FBKL1.0310 on the secondary metabolites of red raspberry juice (CR) and uncover their conversion pathways via metabolomics based on ultra-high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). A total of 695 secondary metabolites in the unfermented and fermented samples were identified. There were 90, 83 and 52 differential secondary metabolites identified in LCR (L. paracasei FBKL1.0328 fermented raspberry juice) vs. CR, LPR (L. plantarum FBKL1.0310 fermented raspberry juice) vs. CR, and LCR vs. LPR, respectively. Certain phenolic acids (e.g. 3-phenyllacitc acid), flavonoids (e.g. galangin-7-glucoside), alkaloids (e.g. indole-3-lactic acid), and terpenoids (e.g. glucosyl 7-methyl-3-methyleneoctane-1,2,6,7-tetraol) were selected as the crucial differential metabolites. These two lactobacilli utilized distinct metabolic pathways for processing secondary metabolites. L. paracasei FBKL1.0328 primarily transformed flavonoids through the "Flavone and flavonol biosynthesis" pathway. L. plantarum FBKL1.0310 mainly converted phenolic acids via the "Tyrosine metabolism" pathway and the "Aminobenzoate degradation" pathway. Interestingly, L. plantarum FBKL1.0310 outperformed L. paracasei FBKL1.0328 in upregulating certain valuable bioactive compounds such as indole-3-lactic acid and 3phenyllacitc acid, underscoring its potential as a promising strain for developing health-beneficial fermented fruit juices. These findings provide insights to how different lactobacilli modify secondary metabolite composition in red raspberry juice and offer valuable information for the industrial application of lactobacilli in fruit processing.