New evidence for gut-muscle axis: Lactic acid bacteria-induced gut microbiota regulates duck meat flavor
文献类型： 外文期刊
作者： Xu, Ligen 1 ; Mao, Tingting 2 ; Xia, Minquan 1 ; Wu, Wei 1 ; Chen, Jing 1 ; Jiang, Chunqing 2 ; Zeng, Tao 2 ; Tian, Yong 2 ; Lu, Lizhi 2 ; Cai, Zhaoxia 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Natl Res & Dev Ctr Egg Proc, Hubei Hongshan Lab, Wuhan 430070, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Anim Husb & Vet Sci, State Key Lab Managing Biot & Chem Threats Qual &, Hangzhou 310021, Peoples R China
3.Ningbo Univ, Coll Food & Pharmaceut Sci, Key Lab Anim Prot Food Proc Technol Zhejiang Prov, Ningbo 315211, Peoples R China
4.Jinwu Agr Dev Co, Jinhua 321000, Peoples R China
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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