摘要

几十年来，发酵猪肉脂肪（sa-um）在东北印度地区传统和广泛消费。但是，没有关于其营养价值及其潜在健康风险的科学报告。这项工作的目的主要是使用多相方法表征sa-um，即物理化学，电喷雾电离质谱（ESI + -MS）和宏基因组分析，以便了解营养成分和微生物种群多样性。在干重的基础上，存在约91％的脂肪，2％的碳水化合物和0.70％的蛋白质。对于sa-um的ESI + -MS分析显示存在对应于单酰基甘油酯，二酰基甘油酯和三酰基甘油酯物种的各种极性和中性脂质。主要的细菌门是厚壁菌门，变形杆菌和拟杆菌。共鉴定出72个细菌属，其中大量含有梭菌属，包括酪酸梭菌，C. citroniae，C。methylpentosum，产气荚膜梭菌，C. saccharogumia和C. tetani。细菌群落的估算功能特征主要涉及能量，碳水化合物和氨基酸代谢。此外，该研究推断出促炎分子以及与细菌家族相关的抗生素抗性基因的存在，例如芽孢杆菌科，拟杆菌科，梭菌科，棒状杆菌科和肠杆菌科，这可能是消费者群体的主要健康问题。

Fermented pork fat (sa-um) is traditionally and extensively consumed in Northeast Indian region for several decades. However, no scientific reports are available regarding its nutritional value as well as its potential health risks. The objective of this work was essentially the characterization of sa-um using a polyphasic approach, viz., physicochemical, electrospray ionization-mass spectrometry (ESI+-MS) and metagenomic analysis in order to gain an understanding of the nutrient contents and microbial population diversity. On a dry weight basis, about 91% fat, 2% carbohydrate and 0.70% protein were present. ESI+-MS analysis of sa-um revealed the presence of various polar and neutral lipids corresponding to monoacylglyceride, diacylglyceride and triacylglyceride species. The dominant bacterial phyla were Firmicutes, Proteobacteria and Bacteroidetes. A total of 72 bacterial genera were identified, largely abundant with Clostridium species including C. butyricum, C. citroniae, C. methylpentosum, C. perfringens, C. saccharogumia and C. tetani. The imputed functional profiles of bacterial communities were predominantly involved in energy, carbohydrate and amino acid metabolisms. Furthermore, this study deduces the presence of pro-inflammatory molecules as well as antibiotic resistance genes associated with the bacterial families such as Bacillaceae, Bacteroidaceae, Clostridiaceae, Corynebacteriaceae and Enterobacteriaceae which might be a major health concern for the sa-um consuming population.

https://www.ncbi.nlm.nih.gov/pubmed/30298308