2023-09-18 シンガポール国立大学(NUS)
◆SCGからのアルコール飲料は酵母と乳酸菌を使用して製造され、異なるアルコール度数と物理化学的プロファイルを持つ製品が生成されました。さらに、このアルコール飲料は抗がん、抗炎症、抗微生物活性などの健康上の利点をもたらす生物活性化合物を増加させました。
＜関連情報＞
- https://news.nus.edu.sg/uncovering-the-potential-health-benefits-of-alcoholic-beverages-derived-from-spent-coffee-grounds/
- https://www.sciencedirect.com/science/article/abs/pii/S0963996923002788?via%3Dihub
Lachancea thermotoleransとLactiplantibacillus plantarumで発酵させた使用済みコーヒーかすアルコール飲料のアンターゲットLC-QTOF-MS/MSベースのメタボロミクス Untargeted LC-QTOF-MS/MS-based metabolomics of spent coffee grounds alcoholic beverages fermented with Lachancea thermotolerans and Lactiplantibacillus plantarum
Yunjiao Liu, Yuyun Lu, Shao Quan Liu
Food Research International Available online: 21 March 2023
DOI:https://doi.org/10.1016/j.foodres.2023.112733
Highlights
•Spent coffee grounds (SCG) were fermented with L. thermotolerans, and/or L. plantarum.
•UPLC-QTOF-MS/MS was applied to identify bioactive metabolites.
•Coculturing enriched the SCG beverage with more bioactive compounds.
•L. plantarum produced more phenolic metabolites (e.g., hydroxycinnamic acids).
Abstract
Spent coffee grounds (SCG) is a solid waste generated from coffee brewing. We recently developed a novel SCG hydrolysate-derived alcoholic beverage fermented with Lachancea thermotolerans Concerto and Lactiplantibacillus plantarum ML Prime. To further understand the potential health benefits of the fermented SCG hydrolysate alcoholic beverage, an untargeted metabolomics-based approach (UPLC-QTOF-MS/MS) was applied to detect and identify bioactive metabolites especially low molecular weight compounds. Our results showed that, compared to yeast monoculture-fermented SCG alcoholic beverages, yeast-lactic acid bacterial coculture enriched the beverage with a range of bioactive compounds especially aromatic and branched-chain amino acid derivatives (e.g., 4-hydroxyphenyl lactic acid, phenyl lactic acid, indole lactic acid, (S)-(-)-2-hydroxyisocaproic acid, and 4-hydroxyphenyl ethanol). Although some endogenous phenolic compounds were metabolized during fermentation, many phenolic metabolites (e.g., vinyl phenols, dihydrocaffeic acid, 3,4-dihydroxybenzoic acid, 4-hydroxycoumarin) were produced. Our study provided a theoretical basis for further valorization of SCG hydrolysates from the health benefits point of view and the findings may be extended to other fermented products.
