Effect of Different Probiotic Fermentations on the Quality of Plant-Based Hempseed Fermented Milk
This study investigated the effects of three different single-strain probiotics <i>Lactiplantibacillus plantarum</i> XD117, <i>Lacticaseibacillus paracasei</i> LC-37, and <i>Lacticaseibacillus rhamnosus</i> LGG, on the quality of hempseed fermented milk. The main...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/24/4076 |
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| author | Yingjun Zhou Yifan Xu Shuai Song Sha Zhan Xiaochun Li Haixuan Wang Zuohua Zhu Li Yan Yuande Peng Chunliang Xie |
| author_facet | Yingjun Zhou Yifan Xu Shuai Song Sha Zhan Xiaochun Li Haixuan Wang Zuohua Zhu Li Yan Yuande Peng Chunliang Xie |
| author_sort | Yingjun Zhou |
| collection | DOAJ |
| description | This study investigated the effects of three different single-strain probiotics <i>Lactiplantibacillus plantarum</i> XD117, <i>Lacticaseibacillus paracasei</i> LC-37, and <i>Lacticaseibacillus rhamnosus</i> LGG, on the quality of hempseed fermented milk. The main findings were that adding probiotics increased the inhibition rate of α-glucosidase and pancreatic lipase in hempseed fermented milk significantly. Non-targeted metabolomic correlation analysis results confirmed that 14 substances, including three flavonoids, six amino acids and their derivatives, and five short peptides, were positively correlated with the hypoglycemic and hypolipidemic activities of hempseed fermented milk. Furthermore, a total of 59 volatile flavor compounds were identified, including aldehydes, alcohols, ketones, acids, and esters, and the role mapping of different probiotic communities was provided. These results can guide the development of hempseed fermented milk with unique flavor, rich probiotic content, and significant functional characteristics. |
| format | Article |
| id | doaj-art-a4a5a30707d242f7b3c9960f83eed8d2 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-a4a5a30707d242f7b3c9960f83eed8d22024-12-27T14:26:25ZengMDPI AGFoods2304-81582024-12-011324407610.3390/foods13244076Effect of Different Probiotic Fermentations on the Quality of Plant-Based Hempseed Fermented MilkYingjun Zhou0Yifan Xu1Shuai Song2Sha Zhan3Xiaochun Li4Haixuan Wang5Zuohua Zhu6Li Yan7Yuande Peng8Chunliang Xie9Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaInstitute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaJiangsu Junyao Life Technology Development Co., Ltd., Yancheng 224100, ChinaInstitute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaInstitute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaJiangsu Junyao Life Technology Development Co., Ltd., Yancheng 224100, ChinaInstitute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaInstitute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaInstitute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaInstitute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, ChinaThis study investigated the effects of three different single-strain probiotics <i>Lactiplantibacillus plantarum</i> XD117, <i>Lacticaseibacillus paracasei</i> LC-37, and <i>Lacticaseibacillus rhamnosus</i> LGG, on the quality of hempseed fermented milk. The main findings were that adding probiotics increased the inhibition rate of α-glucosidase and pancreatic lipase in hempseed fermented milk significantly. Non-targeted metabolomic correlation analysis results confirmed that 14 substances, including three flavonoids, six amino acids and their derivatives, and five short peptides, were positively correlated with the hypoglycemic and hypolipidemic activities of hempseed fermented milk. Furthermore, a total of 59 volatile flavor compounds were identified, including aldehydes, alcohols, ketones, acids, and esters, and the role mapping of different probiotic communities was provided. These results can guide the development of hempseed fermented milk with unique flavor, rich probiotic content, and significant functional characteristics.https://www.mdpi.com/2304-8158/13/24/4076hempseed fermented milkprobioticsvolatile flavor compoundsnon-volatile flavor substancescorrelation analysis |
| spellingShingle | Yingjun Zhou Yifan Xu Shuai Song Sha Zhan Xiaochun Li Haixuan Wang Zuohua Zhu Li Yan Yuande Peng Chunliang Xie Effect of Different Probiotic Fermentations on the Quality of Plant-Based Hempseed Fermented Milk Foods hempseed fermented milk probiotics volatile flavor compounds non-volatile flavor substances correlation analysis |
| title | Effect of Different Probiotic Fermentations on the Quality of Plant-Based Hempseed Fermented Milk |
| title_full | Effect of Different Probiotic Fermentations on the Quality of Plant-Based Hempseed Fermented Milk |
| title_fullStr | Effect of Different Probiotic Fermentations on the Quality of Plant-Based Hempseed Fermented Milk |
| title_full_unstemmed | Effect of Different Probiotic Fermentations on the Quality of Plant-Based Hempseed Fermented Milk |
| title_short | Effect of Different Probiotic Fermentations on the Quality of Plant-Based Hempseed Fermented Milk |
| title_sort | effect of different probiotic fermentations on the quality of plant based hempseed fermented milk |
| topic | hempseed fermented milk probiotics volatile flavor compounds non-volatile flavor substances correlation analysis |
| url | https://www.mdpi.com/2304-8158/13/24/4076 |
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