PDF(Pubmed)
Abstract：
White pepper, used both as a seasoning in people\'s daily diets and as a medicinal herb, is typically produced by removing the pericarp of green pepper through the retting process. However, the mechanism of the retting process for peeling remains unclear. Therefore, this study aimed to investigate the changes in physicochemical factors, microbial community succession effects, and metabolites of the pepper pericarp during the pepper peeling process. The findings indicated that pre-treatment involving physical friction before the retting process effectively reduced the production time of white pepper. During the retting process, the pectinase activity increased, leading to a decrease in the pectin content in the pepper pericarp. There was a significant correlation observed between the changes in pH, pectin content, and peeling rate and the Shannon diversity index of bacteria and fungi. Prevotella, Lactococcus, and Candida were the dominant microbial genera during the retting. The functional predictions suggested that the monosaccharides degraded from the pepper pericarp could have been utilized by microbes through sugar metabolism pathways. Metabolomic analysis showed that the metabolic pathways of carbohydrates and amino acids were the main pathways altered during the pepper peeling process. The verification experiment demonstrated that the degradation of pectin into galacturonic acid by polygalacturonase was identified as the key enzyme in shortening the pepper peeling time. The structure of the pepper pericarp collapsed after losing the support of pectin, as revealed by scanning electron microscopy. These results suggest that the decomposition of the pepper pericarp was driven by key microbiota. The succession of microbial communities was influenced by the metabolites of the pepper pericarp during retting. These findings provide new insights into the retting process and serve as an important reference for the industrial production of white pepper.
摘要：
白胡椒,用作人们日常饮食中的调味料和药草，通常是通过微动过程去除青椒的果皮来生产的。然而,脱皮过程的机理尚不清楚。因此,这项研究旨在研究物理化学因素的变化，微生物群落演替效应，和胡椒剥皮过程中的胡椒果皮代谢产物。结果表明，在微动过程之前进行涉及物理摩擦的预处理有效地减少了白胡椒的生产时间。在微动过程中,果胶酶活性增加，导致辣椒果皮中果胶含量降低。在pH值变化之间观察到显着的相关性，果胶含量,剥离率和细菌和真菌的Shannon多样性指数。普雷沃氏菌,乳球菌,念珠菌是微动过程中的优势微生物属。功能预测表明，从辣椒果皮中降解的单糖可能已被微生物通过糖代谢途径利用。代谢组学分析表明，碳水化合物和氨基酸的代谢途径是辣椒脱皮过程中发生改变的主要途径。验证实验表明，聚半乳糖醛酸酶将果胶降解为半乳糖醛酸是缩短辣椒去皮时间的关键酶。失去果胶的支持后，胡椒果皮的结构崩溃了，正如扫描电子显微镜所揭示的。这些结果表明，辣椒果皮的分解是由关键微生物群驱动的。微生物群落的演替受辣椒果皮代谢产物的影响。这些发现为白胡椒的脱胶工艺提供了新的见解，并为白胡椒的工业化生产提供了重要的参考。
