Molecular mechanisms underlying the beneficial effects of fermented yoghurt prepared by nano-exopolysaccharide-producing Lactiplantibacillus plantarum LCC-605 based on untargeted metabolomic analysis

Ying Yang; Xiaotong Shi; Junze Zhang; Huining Xiao; Chengcheng Li

doi:10.1016/j.foodchem.2024.142068

Molecular mechanisms underlying the beneficial effects of fermented yoghurt prepared by nano-exopolysaccharide-producing Lactiplantibacillus plantarum LCC-605 based on untargeted metabolomic analysis

Food Chem. 2024 Nov 15;465(Pt 2):142068. doi: 10.1016/j.foodchem.2024.142068. Online ahead of print.

Authors

Ying Yang¹, Xiaotong Shi¹, Junze Zhang¹, Huining Xiao², Chengcheng Li³

Affiliations

¹ International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
² Department of Chemical Engineering, University of New Brunswick, Fredericton, New Brunswick, E3B 5A3, Canada.
³ International Innovation Center for Forest Chemicals and Materials and Jiangsu Co-Innovation Center for Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China; Yunnan Yunke Characteristic Plant Extraction Laboratory Co. Ltd., Kunming 650106, China. Electronic address: lichengcheng@njfu.edu.cn.

PMID: 39577262
DOI: 10.1016/j.foodchem.2024.142068

Abstract

Following our previous discovery that Lactiplantibacillus plantarum LCC-605 secreted spherical exopolysaccharide nanoparticles (EPS-605 NPs), which may contribute to the quality, function, and stability of the fermented yoghurt. We thus prepared the fermented skim milk with strain LCC-605 (Y-605) and investigated the functions and metabolic changes of Y-605. Y-605 showed excellent antioxidant activities with DPPH, ABTS⁺, and hydroxyl scavenging ability of 90.6 ± 0.1 %, 96.1 ± 0.2 %, and 99.3 ± 0.4 %, respectively, and cholesterol-lowering ability up to 39.9 %. After storage for 7 days, the bacterial count reached 10.9 log CFU/mL. EPS production significantly improved the water holding capacity (71.7 ± 0.5 %), and the texture of the yoghurt. Untargeted metabolomic analysis further revealed significant metabolomic differences between skim milk and Y-605, validating the beneficial mechanism of Y-605. This study develops a novel probiotic for producing functional yoghurts and provides the basis for understanding the beneficial mechanism of Y-605.

Keywords: Antioxidant; Cholesterol lowering; Lactiplantibacillus plantarum; Probiotic; Untargeted metabolomics.