【不同发酵条件对花风丹尧木微生物群落和化学成分的影响】

摘要(中文译文)

为考察不同发酵条件对华丰丹药母微生物群落结构及化学成分的影响，本研究比较了控温控湿发酵与自然发酵条件下药母的理化性质、微生物组成及化学成分。结果表明，发酵后药母颜色加深，pH发生显著变化，总生物碱和总黄酮含量降低（P<0.05）。微生物群落分析显示，控温控湿发酵条件下细菌扩增子序列变体（ASVs）数目、丰度及多样性显著增加，优势菌属包括Ligilactobacillus、Levilactobacillus和Pichia；而自然发酵组以Levilactobacillus、Lactiplantibacillus和Pichia为优势菌属。代谢组学分析从3 003种化合物中筛选出584种差异成分，包括40种生物碱和31种黄酮。控温控湿发酵组差异成分数量最多，其中hydropeimine、deltaline等25种生物碱显著增加，neoline等15种生物碱显著降低，loquatoside等18种黄酮增加，kaempferol等13种黄酮降低。自然发酵有利于kaempferol、quercetin等黄酮类成分的生成，但其降低毒性生物碱的效果不如控温控湿发酵明显。相关性分析进一步表明，生物碱类成分与Lactiplantibacillus等细菌属呈正相关，黄酮类成分与Wickerhamomyces等真菌属呈正相关。综上，发酵条件通过调控微生物群落结构显著影响药母的化学成分，控温控湿发酵在降低毒性成分方面具有更大优势，为优化传统发酵工艺及提高中药质量控制提供了科学依据。

Abstract

To investigate the effects of different fermentation conditions on the microbial community structure and chemical composition of Huafengdan Yaomu, this study compared the physicochemical properties, microbial composition, and chemical composition under fermentation with controlled temperature and humidity with those under natural fermentation. The results show the darkening of Yaomu color, significant pH changes, and decreases in the contents of total alkaloids and total flavonoids after fermentation(P&lt;0.05). Microbial community analysis reveals that the number of bacterial amplicon sequence variants(ASVs), abundance, and diversity are significantly increased under fermentation with controlled temperature and humidity, with dominant genera including Ligilactobacillus, Levilactobacillus, and Pichia. In contrast, the natural fermentation group is dominated by Levilactobacillus, Lactiplantibacillus, and Pichia. 584 differential components are screened from 3 003 compounds by metabolomic analysis, including 40 alkaloids and 31 flavonoids. The fermentation group with controlled temperature and humidity exhibits the highest number of differential compositions, with the number of 25 alkaloids including hydropeimine and deltaline significantly increasing, 15 alkaloids including neoline significantly decreasing, 18 flavonoids including loquatoside increasing, and 13 flavonoids including kaempferol decreasing. Natural fermentation is conducive to the production of flavonoid compositions such as kaempferol and quercetin, whereas its effect on reducing toxic alkaloids is less pronounced compared to the fermentation with controlled temperature and humidity. Correlation analysis further indicates that alkaloid compositions are positively correlated with bacterial genera such as Lactiplantibacillus, while flavonoid compositions are positively correlated with fungal genera such as Wickerhamomyces. In conclusion, fermentation conditions significantly affect the chemical composition of Yaomu by regulating the microbial community structure. Fermentation with controlled temperature and humidity demonstrates greater advantages in reducing toxic components, providing a scientific basis for optimizing traditional fermentation processes and improving the quality control of TCM.

如何引用

Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica 的其他文献

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