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Alfalfa as a vegetable source of β-carotene: The change mechanism of β-carotene during fermentation

文献类型： 外文期刊

作者： Zong, Cheng 1 ; Xiao, Yu 1 ; Shao, Tao 1 ; Chiou, Jiachi Amber 2 ; Wu, Aili 1 ; Huang, Zhongyong 1 ; Chen, Chen 1 ; Jiang, Wanqi 1 ; Zhu, Jiugang 1 ; Dong, Zhihao 1 ; Liu, Qinhua 1 ; Li, Mao 3 ;

作者机构： 1.Nanjing Agr Univ, Inst Ensiling & Proc Grass, Coll Agrograssland Sci, Weigang 1, Nanjing 210095, Peoples R China

2.Hong Kong Polytech Univ, PolyU, Res Inst Future Food, Dept Appl Biol & Chem Technol, Y807,Lee Shau Kee Bldg, Hong Kong 999077, Peoples R China

3.Chinese Acad Trop Agr Sci, Trop Crops Genet Resource Inst, 4 Xueyuan Rd, Haikou 571101, Peoples R China

关键词： Alfalfa; Fermentation quality; Bacterial community succession; beta-Carotene; Lactobacillus; Pantoea

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2023 年 172 卷

页码：

收录情况： SCI

摘要： The objectives of this study were to explore the beta-carotene-producing bacteria and ascertain the main factors affecting ss-carotene content via investigating the effects of various additives on beta-carotene content, bacterial community succession, and quality of fermented alfalfa, using single-molecule real-time (SMRT) sequencing technology. Fresh alfalfa was fermented without (CON) or with squalene (SQ), the combination of Lactobacillus plantarum and cellulase (LPEN), and the combination of SQ and LPEN (SQLPEN) for 3, 45, and 90 d. The results showed that relative to the fresh alfalfa, extensive beta-carotene loss in all groups occurred in the early fermentation phase (3 d) since epiphytic Pantoea agglomerans with the ability to produce beta-carotene disappeared and beta-carotene was oxidized by lipoxygenase and peroxidase. With the prolonged fermentation days, beta-carotene content in all groups increased due to bacterial community succession in the middle and late phases of fermentation (45 and 90 d). The species L. parabuchneri, L. kunkeei, and L. kullabergensis (r = 0.591, 0.366, 0.341, orderly) had positive correlations with beta-carotene content (P < 0.05). Bacterial functional potential prediction showed that species L. kunkeei, L. helsingborgensis, and L. kullabergensis had positive (r = 0.478, 0.765, 0.601) correlations with C10-C20 isoprenoid biosynthesis (P < 0.01), and L. helsingborgensis and L. kullabergensis had positive (r = 0.805, 0.522) correlations with beta-carotene biosynthesis (P < 0.01). Additionally, the pH and propionic acid (r = 0.567, 0.504) had negative correlations with beta-carotene content (P < 0.01). The CON group was preserved well after 90 d, LPEN and SQLPEN further improved fermentation quality. In conclusion, certain Lactobacillus had the potential for beta-carotene biosynthesis, and high pH and propionic acid content were the unbenefited factors for beta-carotene retention in fermented alfalfa.

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