Niacin inhibits post-acidification of yogurt based on the mining of LDB_RS00370 biomarker gene. (December 2022)

• Record Type: Journal Article
• Authors: Zhang, Xin; Zhang, Shuai; Li, Dongyao; Zhang, Na; Wang, Yu; Wang, Miaoshu; Tian, Hongtao; Jha, Rajesh; Li, Chen
• Is Part Of: Food research international. Volume 162(2022)Part A
• Publication Date: 2022-12
• Subjects: Lactobacillus bulgaricus -- Biomarker -- LDB_RS00370 -- Post-acidification -- Niacin -- RNA-seq; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2022.111929
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: LDB-RS00370 is a potential biomarker gene for post-acidification of yogurt. Niacin was the most representative of this biomarker for large-scale screening of measures that could inhibit post-acidification. Transcriptome analysis was performed to analyze the post-acidification mechanism of niacin inhibition. Abstract: The post-acidification of yogurt results in short shelf life, undesirable flavor, and sour taste, making it unacceptable to consumers. Many scholars have proposed several solutions to this problem. However, the existing methods of inhibiting post-acidification cannot fundamentally solve this problem. So exploring the molecular mechanism behind post-acidification can be a better approach to finding the solution. Therefore, we first evaluated the correlation between 69 candidate genes for post-acidification and changes in the acidity of yogurt fermented with different Lactobacillus bulgaricus, and mined a biomarker LDB_RS00370 for post-acidification. Subsequently, this biomarker was used for large-scale screening of food additives that could inhibit post-acidification, and niacin was found to be the most representative one. Finally, the mechanism of niacin inhibiting post-acidification of yogurt was analyzed by RNA-seq, which revealed that post-acidification might be inhibited by affecting protein synthesis and glycolysis. This study opens up a novel perspective on molecular prediction of the post-acidification process, which could provide guidance for precautions to be taken in yogurt production.