New evidence for gut-muscle axis: Lactic acid bacteria-induced gut microbiota regulates duck meat flavor

文献类型： 外文期刊

第一作者： Xu, Ligen

作者： Xu, Ligen;Xia, Minquan;Wu, Wei;Chen, Jing;Cai, Zhaoxia;Xu, Ligen;Mao, Tingting;Jiang, Chunqing;Zeng, Tao;Tian, Yong;Lu, Lizhi;Mao, Tingting;Jiang, Chunqing

作者机构：

关键词： Duck meat flavor; Gut microbiota; Metabolome; Metagenome; Transcriptome; Gut-muscle axis

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 450 卷

页码：

收录情况： SCI

摘要： The interaction between gut microbiota and muscles through the gut-muscle axis has received increasing attention. This study attempted to address existing research gaps by investigating the effects of gut microbiota on meat flavor. Specifically, lactic acid bacteria were administered to ducks, and the results of e-nose and e-tongue showed significantly enhanced meat flavor in the treatment group. Further analyses using GC-MS revealed an increase in 6 characteristic volatile flavor compounds, including pentanal, hexanal, heptanal, 1-octen-3-ol, 2,3octanedione, and 2-pentylfuran. Linoleic acid was identified as the key fatty acid that influences meat flavor. Metagenomic and transcriptomic results further confirmed that cecal microbiota affects the duck meat flavor by regulating the metabolic pathways of fatty acids and amino acids, especially ACACB was related to fatty acid biosynthesis and ACAT2, ALDH1A1 with fatty acid degradation. This study sheds light on a novel approach to improving the flavor of animal-derived food.

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