Metabolomics Analysis of Functional Metabolites in Synbiotic Ice Cream Made with Probiotic Saccharomyces Cerevisiae VAR. Boulardii Cncm I-745 and Inulin

• DOI: 10.2139/ssrn.4719862
• Publication Date: 2024-02-07T18:50:31Z
• Authors: Zengjia Zhou; Abid Sarwar; Rui Xue; Gege Hu; Jingwei Wu; Zhennai Yang; Yang Zhang
• Keywords: Saccharomyces boulardii; Synbiotics; Prebiotic; Ice cream

Probiotic lactic acid bacteria have been widely studied, but much less was focused on probiotic yeasts in the food system. The synbiotic ice cream developed containing Saccharomyces cerevisiae var. boulardii CNCM I-745 and inulin investigated during 30 d of frozen (-18 ℃) storage by non-targeted metabolomics analysis, comparing with prepared only yeast. Among 147 differentially expressed metabolites detected at day storage, functional higher levels were such as citric acid, cis-aconitic gamma-aminobutyric ornithine, L-threonine, L-glutamic tryptophan, stachyose, trehalose. metabolisms glyoxylate dicarboxylate, starch sucrose, galactose, citrate cycle, alanine, aspartate glutamate, arginine proline, glycine, serine threonine involved yeast survivability functionality. This study provides further understanding characteristics cream.