瑞士乳杆菌H11发酵乳饮料的ACE抑制活性及代谢组学研究

目的:研究瑞士乳杆菌H11与副干酪乳杆菌Lc-01两种发酵乳饮料在贮藏期间的代谢差异变化。方法:使用气相色谱-质谱（SPME-GC-MS）联用、高效液相色谱（HPLC）和超高效液相色谱串联四级杆飞行时间质谱（UPLC/Q-TOF MS）技术对4 ℃、贮藏28 d期间发酵乳饮料中的挥发性风味物质、代谢物以及ACE抑制活性之间的差异进行分析。结果:在4 ℃贮藏28 d后，瑞士乳杆菌H11发酵乳饮料的体外ACE抑制活性比副干酪乳杆菌Lc-01高60%以上，ACE抑制肽VPP和IPP含量也显著高于Lc-01（P<0.05）。采用SPME-GC-MS发现瑞士乳杆菌H11发酵乳饮料中香气成分丰富，特征风味物质2-庚酮和2-壬酮相对含量较高，分别为43.84%和12.39%。基于UPLC/Q-TOF MS的结果表明，贮藏期间两种发酵乳饮料的主要代谢差异物为肽、氨基酸和有机酸。结论:瑞士乳杆菌H11在制备发酵乳饮料方面存在巨大潜力。

Study on ACE Inhibitory Activity and Metabolomics of Lactobacillus helveticus H11 Fermented Milk Beverage

Objective: To investigate the differential metabolic changes between two fermented milk beverages, Lactobacillus helveticus H11 and Lactobacillus paracasei Lc-01, during storage. Methods: The differences between volatile flavour substances, metabolites and ACE inhibition activity in the fermented milk beverages were analyzed using gas chromatography-mass spectrometry (SPME-GC-MS) coupled with high performance liquid chromatography (HPLC) and ultra-performance liquid chromatography tandem with quadrupole time-of-flight mass/mass spectrometry (UPLC/Q-TOF MS) techniques at 4 ℃, 28 d of storage. Results: After 28 d storage at 4 ℃, the in vitro ACE inhibitory activity of L. helveticus H11 fermented milk beverage was more than 60% higher than that of L. paracasei Lc-01, and the ACE inhibitory peptides VPP and IPP were also significantly higher than that of L. paracasei Lc-01(P<0.05). SPME-GC-MS was used to find that L. helveticus H11 fermented milk beverage was rich in aroma components, with relatively high contents of the characteristic flavour substances 2-heptanone and 2-nonanone, 43.84% and 12.39%, respectively. The results based on UPLC/Q-TOF MS showed that the main metabolic differentials of both fermented milk beverages during storage were peptides, amino acids and organic acids. Conclusion: L. helveticus H11 has great potential for the preparation of fermented milk beverages.