酶菌协同改善螺旋藻抗氧化活性及营养成分的研究OA

This study aimed to explore the application potential of enzyme-bacterial synergy in deep pro-cessing of Arthrospira platensis.The effects of two treatments of enzymatic hydrolysis and its combination with probiotic fermentation were comprehensively evaluated based on the DPPH radical scavenging capacity,ferric reducing antioxidant power(FRAP)and contents of total phenols,total flavonoids and peptides,and the non-targeted metabolomics was further employed to analyze the changes of nutritional components.The results indi-cated that both treatments significantly improved the DPPH radical scavenging capacity and FRAP value,and the effects were better under the enzyme-bacterial synergy treatment,which increased by 49.2％and 79.5％,respectively,compared to the control.Both treatments significantly elevated the contents of total phenols,total flavonoids,and peptide.Especially,the enzyme-bacterial synergy treatment performed better in total phenols and flavonoids,which increased by 28.6％and 33.1％,respectively,while enzymatic hydrolysis performed better in peptide content,which increased by 154.1％.Non-targeted metabolomics analysis revealed that both treatments markedly altered the metabolite profile of A.platensis with the effects more significant in enzyme-bacterial synergy treatment,resulting in upregulation of 132 metabolites and downregulation of 77 metabolites.Notably,the metabolites such as dipeptides,cyclic dipeptides and hydroxy fatty acids were upregulated by more than 15 times.The differentially expressed metabolites were significantly enriched in the pathways related to cofactor synthesis,zeatin biosynthesis and secondary metabolite synthesis.These findings demonstrated that the combined treatment of enzymatic hydrolysis and probiotic fermentation provided an innovative processing strategy for developing A.platensis-based functional foods,which showed considerable potential for industrial application.