Metabolic Variations in Bamboo Shoot Boiled Liquid During Pediococcus pentosaceus B49 Fermentation
文献类型： 外文期刊
作者： Huang, Juqing 1 ; Sun, Meng 4 ; Guan, Xuefang 1 ; Zhong, Lingyue 1 ; Li, Jie 1 ; Wang, Qi 1 ; Zhang, Shizhong 5 ;
作者机构： 1.Fujian Acad Agr Sci, Inst Food Sci & Technol, Fuzhou 350003, Peoples R China
2.Minist Agr & Rural Affairs China, Key Lab Proc Subtrop Characterist Fruits Vegetable, Fuzhou 350003, Peoples R China
3.Fujian Key Lab Agr Prod Food Proc, Fuzhou 350003, Peoples R China
4.Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
5.Zhongsha Biol Hlth Ind Res Inst, Xiamen 361026, Peoples R China
6.Fujian Acad Agr Sci, Inst Anim Husb & Vet Med, Fuzhou 350003, Peoples R China
关键词： metabolites of bamboo shoot boiled liquid; fermentation; Pediococcus pentosaceus B49; phenylpropanoids; bitter peptides
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 15 期
页码：
收录情况： SCI
摘要： Bamboo shoot boiled liquid (BSBL), a processing byproduct containing soluble proteins, peptides, amino acids, carbohydrates, and phenolics, is typically discarded, causing resource waste and environmental issues. This study analyzed metabolic changes in BSBL during Pediococcus pentosaceus B49 fermentation. The result of partial least squares discriminant analysis (PLS-DA) revealed significant metabolite profile differences across fermentation times (0 h, 24 h, 48 h, 72 h, 96 h). The most substantial alterations occurred within the first 24 h, followed by stabilization. Compared to unfermented BSBL, fermented samples exhibited significantly elevated signal intensities for 5,7-dimethoxyflavone, cinnamic acid, 3,4-dihydro-2H-1-benzopyran-2-one, 6,8-dimethyl-4-hydroxycoumarin, and 2-hydroxycinnamic acid (p < 0.05), showing upward trends over time. Conversely, (+)-gallocatechin intensity decreased gradually. Bitter peptides, such as alanylisoleucine, isoleucylisoleucine, leucylvaline, and phenylalanylisoleucine, in BSBL exhibited a significant reduction following fermentation with P. pentosaceus B49 (p < 0.05). KEGG enrichment indicated tyrosine metabolism (ko00350) and arginine/proline metabolism (ko00330) as the most impacted pathways. These findings elucidate metabolic regulation in BSBL fermentation, supporting development of functional fermented bamboo products.
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