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Non-Targeted Metabolomics Analysis Reveals Metabolite Profiles Change During Whey Fermentation with Kluyveromyces marxianus

Summary

Scientists fermented whey (a dairy byproduct) using a special yeast called Kluyveromyces marxianus to create a nutrient-rich food. Using advanced analysis, they found that fermentation breaks down large proteins and fats into smaller, more beneficial compounds including amino acids and omega-3 fatty acids. The fermented whey showed significant increases in health-promoting substances that could help reduce inflammation, prevent disease, and improve overall nutrition.

Background

Whey fermentation can produce bioactive substances with immunomodulatory, antioxidant, and metabolic syndrome modulation effects. Kluyveromyces marxianus is a GRAS yeast with efficient lactose catabolism and robust industrial potential for whey fermentation applications.

Objective

To investigate changes in metabolite profiles of whey fermented by Kluyveromyces marxianus strain KM812 over varying fermentation durations using non-targeted metabolomics analysis with LC-MS.

Results

A total of 151 differential metabolites were identified, primarily categorized into amino acids, peptides, analogues, fatty acids, conjugates, carbohydrates, and benzoic acids. The highest metabolite content was observed at 48 hours with cumulative increases of 1.45-3.39 fold. KEGG analysis revealed 9 metabolic pathways predominantly involved in amino acid and lipid metabolism.

Conclusion

K. marxianus KM812 effectively degrades macromolecular substances in whey into bioactive small molecules including L-isoleucine, ornithine, betaine, α-linolenic acid, and palmitoleic acid, thereby enhancing nutritional and functional properties suitable for developing functional foods.
  • Published in:Metabolites,
  • Study Type:Experimental Research Study,
  • Source: PMID: 39728475, DOI: 10.3390/metabo14120694
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