(P27-047-24) Multi-Omics Catabolome Profiling of Fermented Milk Products

Objectives: Milk fermentation is a set of macromolecules decomposition reactions performed by microorganisms under controlled conditions. The metabolization of fats, proteins and carbohydrates shapes the unique catabolic portrait of every fermented product. Many of such microbes-generated molecules have biological activity and can affect human health. The resulting profile is unique for every fermented product and depends on the technology, raw materials, and starter culture composition. The purpose of our study was to assess the catabolic profile of fermented milk products produced using various starter cultures.

Methods: We used five non-targeted approaches to profile five types of molecules in final products: peptides, aminoacids, fatty acids, mono- and disaccharides and their derivatives. For peptidome UPLC-MS/MS analysis (Orbitrap and UPLC Ultimate 3000, Thermofisher Scientific, USA) was applied. For all other fractions we used GC-MS (8890 GC and 5977B GC/MSD, Agilent, USA) with method adaptation for specific metabolites conditions.

Results: Molecular analysis of 4 groups of fermented milk products with different starter cultures (kefir grains, lactic acid bacteria, yeasts) was performed at two timepoints of shelf life, milk was used as a control. A total of 348 peptides, 37 amino acids, 25 fatty acids and 23 mono and disaccharides were assessed in the products. Overall catabolic portrait of the products was similar with different proportions of catabolites. 41 of the identified peptides are characterized by biological activity: mostly antimicrobial, antioxidant and antihypertensive. The amino acid profile differed significantly between products with different starter cultures. Among the low molecular weight biologically active derivatives orotic acid, D-phenyl lactic acid, 5-phenylvaleric acid and myo-inositol were identified.

Conclusions: The fermentation process of milk leads to unique catabolic profile for the product. Fermentation by microorganisms increases the bioavailability of milk as well as creates bioactive properties of the product, which may indicate the potential preventive properties for its regular consumption and can form the basis for their further investigations in clinical studies.

Funding Sources: LLC Health&Nutrition