PDF(Pubmed)
Abstract：
About one-third of the global food supply is wasted. Brewers\' spent grain (BSG), being produced in enormous amounts by the brewery industry, possesses an eminence nutritional profile, yet its recycling is often neglected for multiple reasons. We employed integrated metagenomics and metabolomics techniques to assess the effects of enzyme treatments and Lactobacillus fermentation on the antioxidant capacity of BSG. The biotreated BSG revealed improved antioxidant capability, as evidenced by significantly increased (p < 0.05) radical scavenging activity and flavonoid and polyphenol content. Untargeted metabolomics revealed that Lactobacillus fermentation led to the prominent synthesis (p < 0.05) of 15 novel antioxidant peptides, as well as significantly higher (p < 0.05) enrichment of isoflavonoid and phenylpropanoid biosynthesis pathways. The correlation analysis demonstrated that Lactiplantibacillus plantarum exhibited strong correlation (p < 0.05) with aucubin and carbohydrate-active enzymes, namely, glycoside hydrolases 25, glycosyl transferases 5, and carbohydrate esterases 9. The fermented BSG has potential applications in the food industry as a culture medium, a functional food component for human consumption, and a bioactive feed ingredient for animals.
摘要：
全球约有三分之一的粮食供应被浪费。酿酒师废谷物(BSG)，由啤酒厂大量生产，拥有杰出的营养概况，然而，由于多种原因，它的回收往往被忽视。我们采用整合的宏基因组学和代谢组学技术来评估酶处理和乳酸菌发酵对BSG抗氧化能力的影响。生物处理的BSG显示出改善的抗氧化能力，显著增加(p<0.05)自由基清除活性和类黄酮和多酚含量。非靶向代谢组学显示，乳酸菌发酵导致15种新型抗氧化肽的显著合成（p<0.05），以及显著高于(p<0.05)的异黄酮和苯丙素生物合成途径的富集。相关性分析表明，植物乳杆菌与aucubin和碳水化合物活性酶具有很强的相关性（p<0.05）。即,糖苷水解酶25、糖基转移酶5和糖酯酶9。发酵BSG作为培养基在食品工业中具有潜在的应用,供人类食用的功能性食品成分，和动物的生物活性饲料成分。
