Proteomic Analysis of the Characteristic Flavor Components in Bacillus subtilis BSNK-5-Fermented Soymilk

被引:2
|
作者
Hu, Miao [1 ]
Wang, Jiao [1 ]
Gao, Yaxin [1 ]
Fan, Bei [1 ]
Wang, Fengzhong [1 ,2 ,3 ]
Li, Shuying [1 ]
机构
[1] Chinese Acad Agr Sci, Inst Food Sci & Technol, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China
[2] Chinese Acad Agr Sci, Key Lab Agroprod Qual & Safety Control Storage & T, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
[3] Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
关键词
Bacillus subtilis; fermented soymilk; characteristic flavor; proteomics; TMT technology; GLUTAMATE-DEHYDROGENASE ROCG; CHAIN FATTY-ACIDS; NATTO; IDENTIFICATION; BIOSYNTHESIS; FERMENTATION; METABOLISM;
D O I
10.3390/foods13152399
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Fermentation with Bacillus subtilis significantly enhances the physiological activity and bioavailability of soymilk, but the resulting characteristic flavor seriously affects its industrial promotion. The objective of this study was to identify key proteins associated with characteristic flavors in B. subtilis BSNK-5-fermented soymilk using tandem mass tag (TMT) proteomics. The results showed that a total of 765 differentially expressed proteins were identified. Seventy differentially expressed proteins related to characteristic flavor were screened through Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis. After integrating metabolomics data, fifteen key proteases of characteristic flavor components in BSNK-5-fermented soymilk were further identified, and free ammonia was added. In addition, there were five main formation mechanisms, including the decomposition of urea to produce ammonia; the degradation of glutamate by glutamate dehydrogenase to produce ammonia; the degradation of threonine and non-enzymatic changes to form the derivative 2,5-dimethylpyrazine; the degradation of valine, leucine, and isoleucine to synthesize isovalerate and 2-methylbutyrate; and the metabolism of pyruvate and lactate to synthesize acetate. These results provide a theoretical foundation for the improvement of undesirable flavor in B. subtilis BSNK-5-fermented soy foods.
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页数:15
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