Effect of Different Fermentation Conditions on Fungal Community and Chemical Composition of Aurantii Fructus
10.13422/j.cnki.syfjx.20250962
- VernacularTitle:不同发酵条件对枳壳真菌群落与化学成分的影响
- Author:
Zhihong YAN
1
;
Xiumei LIU
1
;
Qiuyan GUAN
1
;
Yonggui SONG
1
;
Zhifu AI
1
;
Genhua ZHU
1
;
Yuhui PING
1
;
Ming YANG
1
;
Qin ZHENG
1
;
Huanhua XU
1
;
Dan SU
1
Author Information
1. Key Laboratory of Depression Animal Model Based on Traditional Chinese Medicine（TCM）Syndrome of Jiangxi Province Administration of TCM，Key Research Office for Evaluation of TCM Efficacy（Prevention and Treatment of Mental Disorders and Brain Diseases） of Jiangxi Province Administration of TCM， Jiangxi University of Chinese Medicine，Nanchang 330004，China
- Publication Type:Journal Article
- Keywords:
Aurantii Fructus;
fermentation;
fungus;
high-throughput sequencing;
chemical composition;
multivariate statistical analysis;
flora analysis
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2025;31(11):254-262
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo investigate the effects of different fermentation methods and times on the fungal flora and chemical composition of Aurantii Fructus， in order to obtain the optimal fermentation conditions and flora structure， and to ensure the stability and controllability of the fermented varieties. MethodsScanning electron microscopy was used to observe and analyze the colony characteristics on the surface of Aurantii Fructus under different fermentation conditions. Internal transcribed spacer 2（ITS2） high-throughput sequencing， combined with fungal community diversity analysis and fungal community structure analysis， were used to obtain the fungal flora microbial categories of Aurantii Fructus under the conditions of traditional pressure-shelf fermentation and non-pressure-shelf natural fermentation for 7， 14， 21 d（numbered Y1-Y3 for the former， and numbered F1-F3 for the latter）， respectively. At the same time， the chemical components in the fermentation process were detected by ultra-high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry（UPLC-Q-TOF-MS/MS）， combined with principal component analysis（PCA）， partial least squares-discriminant analysis（PLS-DA） and compound retention time， parent ions， characteristic fragment ions and other information， the differential compounds between the different fermentation samples were screened and identified. ResultsThe analysis of fungal community diversity showed that the dominant flora did not change at different fermentation time points in the traditional pressure-shelf fermentation method， while in the non-pressure-shelf natural fermentation method， there was a significant difference with the fermentation process， and at the genus level， the dominant genus of samples Y1， Y2， Y3 and F2 was Aspergillus， while the dominant genera of samples F1 and F3 were both Rhizopus. This indicated that the microbial growth environment provided by the traditional fermentation method was more stable， and the microbial community structure was more stable， which was more conducive to the stable and controllable fermentation process and fermented products. A total of 155 compounds were identified by compositional analysis， including 70 flavonoids， 38 coumarins， 10 alkaloids， 34 organic acids and 3 other compounds. After fermentation， two new components of ribalinine and pranferin were produced. Different fermentation conditions also brought about differences in chemical composition， multivariate statistical analysis obtained 26 differential compounds under two different fermentation methods， mainly including flavonoids， organic acids and coumarins. Comprehensively， the microbial community structure of samples fermented by the traditional pressure-shelf method of Aurantii Fructus for 14 d was stable， the species richness was high and the overall content of differential compounds was high， which was the optimal processing condition. ConclusionCompared with non-pressure-shelf natural fermentation， the traditional method has obvious advantages in terms of the stability of the microbial community structure and the content of chemical compounds， and the optimal condition is 14 days of fermentation. This study is helpful to promote the quality stability and fermentation bioavailability of fermented products of Aurantii Fructus， as well as to provide an experimental basis for the further improvement of the quality control methods of this variety.
