1
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Tomita S, Inaoka T, Endo A, Okada S. Raw material-dependent changes in bacterial and compositional profiles are involved in insufficient pH decrease in natural lactic fermentation of Brassica rapa leaves. Food Chem 2024; 437:137934. [PMID: 37956596 DOI: 10.1016/j.foodchem.2023.137934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2023] [Revised: 10/19/2023] [Accepted: 11/02/2023] [Indexed: 11/15/2023]
Abstract
Sunki is an unsalted lactic fermented pickle made from red turnip leaves in the Kiso district, Japan. Accidental insufficient decrease in pH during sunki fermentation seriously reduces the product quality. To obtain insights into how the insufficient decrease occurs, we comprehensively analyzed differences in the microbiological and chemical properties of sunki made from three different turnip harvests and found a significant difference in their final pH. Microbiota and metabolome analyses revealed that the insufficient pH decrease showed strong relationships with the chemical composition (low lactic acid and high ammonia levels) and bacterial community structure (low Lactobacillus and high Limosilactobacillus). In vitro sunki fermentation experiments demonstrated that accumulated ammonia was associated with a decrease in glutamine and an increase in glutamic acid. Limosilactobacillus reuteri, a species of lactic acid bacteria possessing heterolactic metabolism, was suggested to be mainly responsible for insufficient decrease in pH related to accumulated ammonia during sunki fermentation.
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Affiliation(s)
- Satoru Tomita
- Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
| | - Takashi Inaoka
- Institute of Food Research, National Agriculture and Food Research Organization, 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Akihito Endo
- Department of Nutritional Science and Food Safety, Faculty of Applied Bio-Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya, Tokyo 156-8502, Japan
| | - Sanae Okada
- Department of Applied Biological Science, Faculty of Agriculture, Takasaki University of Health and Welfare, 54 Nakaorui, Takasaki, Gunma 370-0033, Japan; Kiso Town Resource Institute, 2326-6 Fukushima, Kisomachi, Kiso, Nagano 397-8588, Japan
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2
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Han J, Jiang J, Zhao X, Zhao X, Kong T, Li P, Gu Q. Comparative analysis of key precursors and metabolites involved in flavor formation of different rapid-fermented Chinese fish sauces based on untargeted metabolomics analysis. Food Chem 2024; 433:136998. [PMID: 37690140 DOI: 10.1016/j.foodchem.2023.136998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2023] [Revised: 06/20/2023] [Accepted: 07/23/2023] [Indexed: 09/12/2023]
Abstract
Our study aimed to characterize the flavor precursors and metabolite profiles during fermentation of three rapid-fermented fish sauces (koji fermentation (YQ), insulation fermentation with koji (BWQ) and insulation fermentation with enzyme (BWE)) by a comparative metabolomics analysis. The total amount of free amino acids and free fatty acids in BWQ and BWE samples was significantly higher than that in YQ sample during fermentation, and C16:0, C22:6, C18:1, C14:1, C18:0 and C20:5 were deemed as key flavor precursors of three fish sauces. We identified 51, 47 and 45 differential metabolites as crucial components in YQ, BWE and BWQ samples. Specific metabolites in three samples were mainly related to amino acid metabolism, especially histidine, cysteine and methionine metabolism. Furthermore, 5 bacteria genera exhibited positive impacts on the generation of various flavor-related metabolites. This study provides a theoretical basis for targeted control of flavor and quality in the production of rapid-fermented fish sauce.
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Affiliation(s)
- Jiarun Han
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
| | - Jialan Jiang
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xin Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Xilian Zhao
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Tao Kong
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, People's Republic of China.
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3
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Pan Y, Wang Y, Hao W, Zhou S, Duan C, Li Q, Wei J, Liu G. Exploring the Role of Active Functional Microbiota in Flavor Generation by Integrated Metatranscriptomics and Metabolomics during Niulanshan Baijiu Fermentation. Foods 2023; 12:4140. [PMID: 38002197 PMCID: PMC10669994 DOI: 10.3390/foods12224140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 11/06/2023] [Accepted: 11/12/2023] [Indexed: 11/26/2023] Open
Abstract
Active functional microbiota for producing volatile flavors is critical to Chinese baijiu fermentation. Microbial communities correlated with the volatile metabolites are generally explored using DNA-based sequencing and metabolic analysis. However, the active functional microbiota related to the volatile flavor compounds is poorly understood. In this study, an integrated metatranscriptomic and metabolomics analysis was employed to unravel the metabolite profiles comprehensively and the contributing active functional microbiota for flavor generation during Niulanshan baijiu fermentation. A total of 395, 83, and 181 compounds were annotated using untargeted metabolomics, including LC-MS, GC-MS, and HS-SPME-GC-MS, respectively. Significant variances were displayed in the composition of compounds among different time-point samples according to the heatmaps and orthogonal partial least-square discriminant analysis. The correlation between the active microbiota and the volatile flavors was analyzed based on the bidirectional orthogonal partial least squares discriminant analysis (O2PLS-DA) model. Six bacterial genera, including Streptococcus, Lactobacillus, Pediococcus, Campylobacter, Yersinia, and Weissella, and five fungal genera of Talaromyces, Aspergillus, Mixia, Rhizophagus, and Gloeophyllum were identified as the active functional microbiota for producing the volatile flavors. In summary, this study revealed the active functional microbial basis of unique flavor formation and provided novel insights into the optimization of Niulanshan baijiu fermentation.
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Affiliation(s)
- Yuanyuan Pan
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (Y.P.); (C.D.); (Q.L.)
| | - Ying Wang
- Niulanshan Distillery, Beijing Shunxin Agriculture Company Limited, Beijing 101301, China; (Y.W.); (W.H.); (S.Z.)
| | - Wenjun Hao
- Niulanshan Distillery, Beijing Shunxin Agriculture Company Limited, Beijing 101301, China; (Y.W.); (W.H.); (S.Z.)
| | - Sen Zhou
- Niulanshan Distillery, Beijing Shunxin Agriculture Company Limited, Beijing 101301, China; (Y.W.); (W.H.); (S.Z.)
| | - Chengbao Duan
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (Y.P.); (C.D.); (Q.L.)
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Qiushi Li
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (Y.P.); (C.D.); (Q.L.)
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Jinwang Wei
- Niulanshan Distillery, Beijing Shunxin Agriculture Company Limited, Beijing 101301, China; (Y.W.); (W.H.); (S.Z.)
| | - Gang Liu
- State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing 100101, China; (Y.P.); (C.D.); (Q.L.)
- University of Chinese Academy of Sciences, Beijing 100049, China
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4
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Borges RM, Gouveia GJ, das Chagas FO. Advances in Microbial NMR Metabolomics. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2023; 1439:123-147. [PMID: 37843808 DOI: 10.1007/978-3-031-41741-2_6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2023]
Abstract
Confidently, nuclear magnetic resonance (NMR) is the most informative technique in analytical chemistry and its use as an analytical platform in metabolomics is well proven. This chapter aims to present NMR as a viable tool for microbial metabolomics discussing its fundamental aspects and applications in metabolomics using some chosen examples.
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Affiliation(s)
- Ricardo Moreira Borges
- Instituto de Pesquisas de Produtos Naturais Walter Mors, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Gonçalo Jorge Gouveia
- Department of Biochemistry and Molecular Biology, University of Georgia, Athens, GA, USA
| | - Fernanda Oliveira das Chagas
- Instituto de Pesquisas de Produtos Naturais Walter Mors, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
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5
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Li Y, Xiong D, Yuan L, Fan P, Xiao Y, Chen J, Feng W. Transcriptome and protein networks to elucidate the mechanism underlying nitrite degradation by Lactiplantibacillus plantarum. Food Res Int 2022; 156:111319. [PMID: 35651074 DOI: 10.1016/j.foodres.2022.111319] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 11/16/2022]
Abstract
Excessive nitrite residue is one of the bottlenecks in the production of many fermented foods. Lactiplantibacillus plantarum PK25 obtained from traditional Chinese pickles exhibited excellent nitrite degradation ability. Here, transcriptome, protein-protein interaction networks, and phenotype were performed to evaluate systematically the mechanism of nitrite degradation of L. plantarum PK25. The results demonstrated that genes expression varied considerably at key time points for nitrite degradation. 553 (upregulated: 366, downregulated: 187) and 767 (upregulated: 425, downregulated: 342) differentially expressed genes were identified at 6 h and 24 h, respectively. The hub genes were mainly enriched in carbohydrate metabolism, energy metabolism, and nucleotide synthesis. PK25 expanded its carbon source utilizing profile and improved glycolysis to produce more ATP to counteract environmental stress. The related enzymes including glycoside hydrolase, sugar ABC transporter protein, and PTS sugar transporter were 5.714, 5.885, and 3.578-fold upregulated at the transcriptional level. For strain to sustain energy levels and acid generation, pyruvate metabolism was critical, with the result that phosphoenolpyruvate synthase and pyruvate oxidase were up-regulated to accelerate the pyruvate transition. To repair DNA lesions induced by nitrite, both base excision repair mechanism and recombinational DNA repair pathway were exploited, such as endodeoxyribonuclease upregulated 5.314 and 19.687-fold at the two moments. The results provided a theoretical reference and practical possibility to reduce nitrite residue and improve safety during food fermented products.
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Affiliation(s)
- Yuanyuan Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Die Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Lanyu Yuan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Pengfei Fan
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Yao Xiao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Jiaping Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, Hubei, China
| | - Wu Feng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan 430070, Hubei, China.
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6
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Lara G, Takahashi C, Nagaya M, Uemura K. Improving the shelf life stability of vacuum‐packed fresh‐cut peaches (
Prunus persica
L.) by radio frequency heating in water. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15193] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Grace Lara
- Food Research Institute, NARO 2‐1‐12 Kannondai Tsukuba Ibaraki 305‐8642 Japan
| | - Chieko Takahashi
- Food Research Institute, NARO 2‐1‐12 Kannondai Tsukuba Ibaraki 305‐8642 Japan
| | - Miku Nagaya
- Food Research Institute, NARO 2‐1‐12 Kannondai Tsukuba Ibaraki 305‐8642 Japan
| | - Kunihiko Uemura
- Food Research Institute, NARO 2‐1‐12 Kannondai Tsukuba Ibaraki 305‐8642 Japan
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7
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Volatile and soluble metabolite profiles in surface-ripened cheeses with Aspergillus oryzae and Aspergillus sojae. Food Res Int 2022; 158:111535. [DOI: 10.1016/j.foodres.2022.111535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 05/23/2022] [Accepted: 06/17/2022] [Indexed: 11/22/2022]
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8
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Nadeem A, Fatima I, Safdar N, Yasmin A. Customized heating treatments variably affect the biological activities and chemical compositions of three indigenous culinary herbs. JOURNAL OF TAIBAH UNIVERSITY FOR SCIENCE 2022. [DOI: 10.1080/16583655.2022.2035069] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Aqsa Nadeem
- Department of Biotechnology, Fatima Jinnah Women University, Rawalpindi, Pakistan
| | - Iram Fatima
- Department of Biotechnology, Fatima Jinnah Women University, Rawalpindi, Pakistan
| | - Naila Safdar
- Department of Biotechnology, Fatima Jinnah Women University, Rawalpindi, Pakistan
| | - Azra Yasmin
- Department of Biotechnology, Fatima Jinnah Women University, Rawalpindi, Pakistan
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9
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González-Sálamo J, Varela-Martínez DA, González-Curbelo MÁ, Hernández-Borges J. The Role of Chromatographic and Electromigration Techniques in Foodomics. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2021; 1336:31-49. [PMID: 34628626 DOI: 10.1007/978-3-030-77252-9_3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Foodomics is the discipline aimed at studying the prevention of diseases by food, identifying chemical, biological and biochemical food contaminants, determining changes in genetically modified foods, identifying biomarkers able to confirm the authenticity and quality of foods or studying the safety, quality and traceability of foods, among other issues. It is mainly based on the use of genomic, transcriptomic, proteomic and metabolomic tools, among others, in order to understand the effect of food on animals and humans at the level of genes, messenger ribonucleic acid, proteins and metabolites. Since the first definition of Foodomics, a reasonable number of works have shown the extremely high possibilities of this discipline, which is highly based on the use of advanced analytical hyphenated techniques - especially for proteomics and metabolomics. This book chapter aims at providing a general description of the role of chromatographic and electromigration techniques that are currently being applied to achieve the main objectives of Foodomics, particularly in the proteomic and metabolomic fields, since most published works have been focused on these approaches, and to highlight relevant applications.
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Affiliation(s)
- Javier González-Sálamo
- Departamento de Química, Unidad Departamental de Química Analítica, Facultad de Ciencias, Universidad de La Laguna (ULL), San Cristóbal de La Laguna, Spain
| | - Diana Angélica Varela-Martínez
- Departamento de Química, Unidad Departamental de Química Analítica, Facultad de Ciencias, Universidad de La Laguna (ULL), San Cristóbal de La Laguna, Spain.,Departamento de Ciencias Básicas, Facultad de Ingeniería, Universidad EAN, Bogotá D.C., Colombia
| | | | - Javier Hernández-Borges
- Departamento de Química, Unidad Departamental de Química Analítica, Facultad de Ciencias, Universidad de La Laguna (ULL), San Cristóbal de La Laguna, Spain. .,Instituto Universitario de Enfermedades Tropicales y Salud Pública, Universidad de La Laguna (ULL), San Cristóbal de La Laguna, Spain.
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10
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Tomita S, Watanabe J, Kuribayashi T, Tanaka S, Kawahara T. Metabolomic evaluation of different starter culture effects on water-soluble and volatile compound profiles in nozawana pickle fermentation. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 2:100019. [PMID: 35415626 PMCID: PMC8991705 DOI: 10.1016/j.fochms.2021.100019] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 02/15/2021] [Accepted: 03/12/2021] [Indexed: 11/28/2022]
Abstract
Metabolomic characterization of a lactic-fermented pickle of nozawana (Brassica rapa L. var. hakabura) was conducted to evaluate the effects of different starter culture strains on the chemical profiles. We compared the profiles of water-soluble and volatile compounds obtained by non-targeted nuclear magnetic resonance and solid-phase microextraction gas chromatography/mass spectrometry analyses. Principal component analyses indicated that the fermented samples differed significantly in terms of the levels of various compounds, including taste- and aroma-active components, such as water-soluble residual sugars, organic acids, mannitol, ethanol, dihydroxyacetone, ornithine, γ-aminobutyric acid, choline, volatile isothiocyanates, 3,4-epithiobutyl cyanide, 2,3-butanedione, acetoin, ethyl acetate, dimethyl trisulfide, and S-methyl thioacetate. Fermentation with a Latilactobacillus curvatus culture was associated with a unique metabolite profile characterized by higher levels of isothiocyanates and hexanoic acid and lower levels of lactic acid, acetic acid, acetoin, and 2,3-butanedione. These variations in the chemical profile might be associated with different qualities in fermented nozawana pickle products.
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Affiliation(s)
- Satoru Tomita
- Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Jun Watanabe
- Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Takeshi Kuribayashi
- Food Technology Department, Nagano Prefecture General Industrial Technology Center, 205-1 Kurita, Nagano, Nagano 380-0921, Japan
| | - Sachi Tanaka
- Faculty of Agriculture, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan.,Academic Assembly School of Science and Technology, Institute of Agriculture, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan
| | - Takeshi Kawahara
- Faculty of Agriculture, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan.,Academic Assembly School of Science and Technology, Institute of Agriculture, Shinshu University, 8304 Minamiminowa, Kamiina, Nagano 399-4598, Japan
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11
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Zheng X, Shi X, Wang B. A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese. Front Microbiol 2021; 12:703284. [PMID: 34394049 PMCID: PMC8358398 DOI: 10.3389/fmicb.2021.703284] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2021] [Accepted: 07/12/2021] [Indexed: 12/05/2022] Open
Abstract
Cheese has a long history and this naturally fermented dairy product contains a range of distinctive flavors. Microorganisms in variety cheeses are an essential component and play important roles during both cheese production and ripening. However, cheeses from different countries are still handmade, the processing technology is diverse, the microbial community structure is complex and the cheese flavor fluctuates greatly. Therefore, studying the general processing technology and relationship between microbial structure and flavor formation in cheese is the key to solving the unstable quality and standardized production of cheese flavor on basis of maintaining the flavor of cheese. This paper reviews the research progress on the general processing technology and key control points of natural cheese, the biochemical pathways for production of flavor compounds in cheeses, the diversity and the role of yeasts in cheese. Combined with the development of modern detection technology, the evolution of microbial structure, population evolution and flavor correlation in cheese from different countries was analyzed, which is of great significance for the search for core functional yeast microorganisms and the industrialization prospect of traditional fermented cheese.
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Affiliation(s)
| | - Xuewei Shi
- Food College, Shihezi University, Shihezi, China
| | - Bin Wang
- Food College, Shihezi University, Shihezi, China
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12
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Watanabe J, Hashimoto N, Yin T, Sandagdorj B, Arakawa C, Inoue T, Suzuki S. Heat-killed Lactobacillus brevis KB290 attenuates visceral fat accumulation induced by high-fat diet in mice. J Appl Microbiol 2021; 131:1998-2009. [PMID: 33742756 PMCID: PMC8518035 DOI: 10.1111/jam.15079] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 02/09/2021] [Accepted: 03/11/2021] [Indexed: 12/17/2022]
Abstract
AIMS This study aimed to evaluate the anti-adiposity effect of heat-killed Lactobacillus brevis KB290 originating from traditional Japanese fermented pickles in mice fed a high-fat diet (HFD). METHODS AND RESULTS C57BL/6J mice were fed a normal-fat diet, HFD or HFD supplemented with heat-killed KB290 for 8 weeks. Epididymal and renal adipose tissue weights, as well as areas of epididymal adipocytes, were significantly lower in the mice fed a HFD supplemented with KB290 than in those fed an unsupplemented HFD. Mice whose diets were supplemented with KB290 had elevated adiponectin and β3-adrenergic receptor expression in epididymal adipose tissue and an accompanying higher serum free fatty acid level. Furthermore, the HFD-induced elevations in serum glucose, insulin and HOMA-IR were significantly suppressed by dietary supplementation with KB290. Amplicon sequencing of 16S rRNA genes revealed that KB290 ingestion altered the composition of the intestinal microbiota. CONCLUSIONS Heat-killed L. brevis KB290 suppressed diet-induced visceral fat accumulation and ameliorated diet-induced metabolic symptoms and intestinal gut microbiota modifications, suggesting possibility of novel paraprobiotic. SIGNIFICANCE AND IMPACT OF THE STUDY Heat-killed L. brevis KB290 is useable as a material to develop functional foods that attenuate visceral fat accumulation.
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Affiliation(s)
- J Watanabe
- Food Research Institute, National Agriculture and Food Research Institute, Tsukuba, Japan.,Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Japan
| | - N Hashimoto
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Japan
| | - T Yin
- Food Research Institute, National Agriculture and Food Research Institute, Tsukuba, Japan.,School of Integrative and Global Majors, University of Tsukuba, Tsukuba, Japan
| | - B Sandagdorj
- Food Research Institute, National Agriculture and Food Research Institute, Tsukuba, Japan.,School of Integrative and Global Majors, University of Tsukuba, Tsukuba, Japan
| | - C Arakawa
- Nature and Wellness Research Department, Innovation Division, Kagome Co., Ltd., Nasu-Shiobara, Japan
| | - T Inoue
- Nature and Wellness Research Department, Innovation Division, Kagome Co., Ltd., Nasu-Shiobara, Japan
| | - S Suzuki
- Nature and Wellness Research Department, Innovation Division, Kagome Co., Ltd., Nasu-Shiobara, Japan
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13
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Yang Z, Luo F, Zhong K, Huang C, Yu Z, Peng Z, Wu Y, Bu Q, Gao H. Effect of Bacillus subtilis Y61 inoculation on bacterial community and metabolic profile of sichuan paocai fermentation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110393] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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14
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Kobayashi W, Kobayashi T, Takahashi A, Kumakura K, Matsuoka H. Metabolism of glutamic acid to alanine, proline, and γ-aminobutyric acid during takuan-zuke processing of radish root. J Food Sci 2021; 86:563-570. [PMID: 33438215 DOI: 10.1111/1750-3841.15567] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 11/12/2020] [Accepted: 12/08/2020] [Indexed: 11/27/2022]
Abstract
Takuan-zuke is a traditional Japanese fermented pickle, prepared by dehydration of radish root (daikon) by salt-pressing or sun-drying followed by aging with salt. We previously reported that alanine, proline, and γ-aminobutyric acid (GABA) accumulate during daikon dehydration, whereas the level of glutamic acid, their precursor, decreases. We have also reported that dehydration and salt-aging markedly influence the dynamics of free amino acids. In this study, we quantitatively analyzed free amino acid levels, enzyme activity, and gene expression to characterize takuan-zuke amino acid metabolism. Enzyme activities related to alanine, proline, GABA, and glutamic acid metabolism were sustained during dehydration. Moreover, genes encoding alanine, proline, and GABA synthases (ALT1, P5CS1, and GAD4) were significantly upregulated during dehydration. These effects may represent cellular stress responses to the dehydration process. The biological response of daikon contributes to the healthy functional aspects that characterize takuan-zuke. These findings could guide the selection of suitable vegetable varieties to produce pickled vegetables with health-promoting properties. PRACTICAL APPLICATION: The fermented pickle takuan-zuke, prepared by dehydration of radish root (daikon), accumulates amino acids, such as alanine, proline, and GABA, during preparation that provide taste and health benefits. In this study, the aforementioned amino acids were found to accumulate because of the stress response of daikon during the dehydration process and not because of the action of microorganisms during fermentation. Takuan-zuke processing is a method for improving the nutrition of daikon.
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Affiliation(s)
- Wataru Kobayashi
- Department of Health and Nutrition, Takasaki University of Health and Welfare, 37-1 Nakaorui-machi, Takasaki-shi, Gunma, 370-0033, Japan
| | - Taito Kobayashi
- Department of Health and Nutrition, Takasaki University of Health and Welfare, 37-1 Nakaorui-machi, Takasaki-shi, Gunma, 370-0033, Japan
| | - Asaka Takahashi
- Faculty of Nutritional Sciences, Tohto University, 4-2-7 Kamishiba-cho, Fukaya-shi, Saitama, 366-0052, Japan
| | - Kei Kumakura
- Department of Health and Nutrition, Takasaki University of Health and Welfare, 37-1 Nakaorui-machi, Takasaki-shi, Gunma, 370-0033, Japan
| | - Hiroki Matsuoka
- Department of Health and Nutrition, Takasaki University of Health and Welfare, 37-1 Nakaorui-machi, Takasaki-shi, Gunma, 370-0033, Japan
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15
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Lara G, Takahashi C, Nagaya M, Uemura K. Application of radio frequency heating in water for extending the shelf-life of fresh-cut Japanese loquat fruit (<i>Eriobotrya japonica</i>). FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.847] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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16
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Lacalle-Bergeron L, Portolés T, Sales C, Carmen Corell M, Domínguez F, Beltrán J, Vicente Sancho J, Hernández F. Gas chromatography-mass spectrometry based untargeted volatolomics for smoked seafood classification. Food Res Int 2020; 137:109698. [DOI: 10.1016/j.foodres.2020.109698] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2020] [Revised: 08/06/2020] [Accepted: 09/06/2020] [Indexed: 12/20/2022]
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17
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Arunachalam V, Fernandes CM, Salgaonkar DC. Quick Method to Quantify the Potassium and Sodium Content Variation in Leaves of Banana Varieties. ANAL SCI 2020; 36:1255-1260. [PMID: 32475894 DOI: 10.2116/analsci.20p096] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The current study describes novel and quick methods for the quantification of K+ and Na+ in banana leaves using Horiba Laqua twin ion meters. Foliar K+ and Na+ content measured by ion meter significantly correlated with standard test values by coefficients of 0.83 and 0.46, respectively. About 48 absorbance values associated with potassium concentrations at wave numbers (1581 to 1583 and 3194 to 3410 cm-1) and 15 sodium associated wave numbers (3773 to 3996 cm-1) predicted potassium and sodium content with regression coefficients of 0.999 and 0.588, respectively. K+ and Na+ cations of fresh leaves in seven banana varieties were quantified using ion meters and new information of differences in the foliar potassium and sodium contents was found between banana varieties within the AAB group. The Rasbali (Silk subgroup) variety possessed greater potassium (5413 mg/L) and sodium (188 mg/L) ions than Amti (Mysore subgroup).
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Affiliation(s)
- Vadivel Arunachalam
- Horticulture Section, ICAR-CCARI (Indian Council of Agricultural Research-Central Coastal Agricultural Research Institute) Ela
| | - Cristabel M Fernandes
- Horticulture Section, ICAR-CCARI (Indian Council of Agricultural Research-Central Coastal Agricultural Research Institute) Ela
| | - Diksha C Salgaonkar
- Horticulture Section, ICAR-CCARI (Indian Council of Agricultural Research-Central Coastal Agricultural Research Institute) Ela
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18
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Huang X, Fan Y, Lu T, Kang J, Pang X, Han B, Chen J. Composition and Metabolic Functions of the Microbiome in Fermented Grain during Light-Flavor Baijiu Fermentation. Microorganisms 2020; 8:microorganisms8091281. [PMID: 32842618 PMCID: PMC7564364 DOI: 10.3390/microorganisms8091281] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 08/18/2020] [Accepted: 08/20/2020] [Indexed: 12/11/2022] Open
Abstract
The metabolism and accumulation of flavor compounds in Chinese Baijiu are driven by microbiota succession and their inter-related metabolic processes. Changes in the microbiome composition during Baijiu production have been examined previously; however, the respective metabolic functions remain unclear. Using shotgun metagenomic sequencing and metabolomics, we examined the microbial and metabolic characteristics during light-flavor Baijiu fermentation to assess the correlations between microorganisms and their potential functions. During fermentation, the bacterial abundance increased from 58.2% to 97.65%, and fermentation resulted in the accumulation of various metabolites, among which alcohols and esters were the most abundant. Correlation analyses revealed that the levels of major metabolites were positively correlated with bacterial abundance but negatively with that of fungi. Gene annotation showed that the Lactobacillus species contained key enzyme genes for carbohydrate metabolism and contributed to the entire fermentation process. Lichtheimia ramosa, Saccharomycopsis fibuligera, Bacillus licheniformis, Saccharomyces cerevisiae, and Pichia kudriavzevii play major roles in starch degradation and ethanol production. A link was established between the composition and metabolic functions of the microbiota involved in Baijiu fermentation, which helps elucidate microbial and metabolic patterns of fermentation and provides insights into the potential optimization of Baijiu production.
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Affiliation(s)
- Xiaoning Huang
- MOE Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.H.); (Y.F.); (J.K.); (B.H.)
- Department of Bioengineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA;
| | - Yi Fan
- MOE Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.H.); (Y.F.); (J.K.); (B.H.)
| | - Ting Lu
- Department of Bioengineering, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA;
| | - Jiamu Kang
- MOE Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.H.); (Y.F.); (J.K.); (B.H.)
| | - Xiaona Pang
- Beijing Laboratory of Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing 100026, China;
| | - Beizhong Han
- MOE Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.H.); (Y.F.); (J.K.); (B.H.)
| | - Jingyu Chen
- MOE Key Laboratory of Precision Nutrition and Food Quality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (X.H.); (Y.F.); (J.K.); (B.H.)
- Correspondence: ; Tel.: +86-10-6273-7966
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19
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Yang X, Hu W, Xiu Z, Jiang A, Yang X, Saren G, Ji Y, Guan Y, Feng K. Microbial Community Dynamics and Metabolome Changes During Spontaneous Fermentation of Northeast Sauerkraut From Different Households. Front Microbiol 2020; 11:1878. [PMID: 32849461 PMCID: PMC7419431 DOI: 10.3389/fmicb.2020.01878] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Accepted: 07/16/2020] [Indexed: 12/22/2022] Open
Abstract
Sauerkraut, one of the most popular traditional fermented vegetable foods in northern China, has been widely consumed for thousands of years. In this study, the physicochemical characteristics, microbial composition and succession, and metabolome profile were elucidated during the fermentation of traditional northeast sauerkraut sampled from different households. The microbial community structure as determined by high-throughput sequencing (HTS) technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla and Weissella was the most abundant genus in all samples. Except for Weissella, higher relative abundance of Clostridium was observed in #1 sauerkraut, Clostridium and Enterobacter in #2 sauerkraut, and Lactobacillus in #3 sauerkraut, respectively. Meanwhile, Principal component analysis (PCA) revealed significant variances in the volatilome profile among different homemade sauerkraut. Acids and lactones were dominant in the #1 sauerkraut. The #2 sauerkraut had significantly higher contents of alcohols, aldehydes, esters, sulfides, and free amino acids (FAAs). In comparison, higher contents of terpenes and nitriles were found in the #3 sauerkraut. Furthermore, the potential correlations between the microbiota and volatilome profile were explored based on Spearman’s correlation analysis. Positive correlations were found between Clostridium, Enterobacter, Lactobacillus, Leuconostoc, Weissella and most volatile compounds. Pseudomonas, Chloroplast, Rhizobium, Aureimonas, and Sphingomonas were negatively correlated with volatile compounds in sauerkraut. This study provided a comprehensive picture of the dynamics of microbiota and metabolites profile during the fermentation of different homemade northeast sauerkraut. The elucidation of correlation between microbiota and volatile compounds is helpful for guiding future improvement of the fermentation process and manufacturing high-quality sauerkraut.
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Affiliation(s)
- Xiaozhe Yang
- School of Bioengineering, Dalian University of Technology, Dalian, China.,College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Wenzhong Hu
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Zhilong Xiu
- School of Bioengineering, Dalian University of Technology, Dalian, China
| | - Aili Jiang
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Xiangyan Yang
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Gaowa Saren
- School of Bioengineering, Dalian University of Technology, Dalian, China.,College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Yaru Ji
- School of Bioengineering, Dalian University of Technology, Dalian, China.,College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Yuge Guan
- School of Bioengineering, Dalian University of Technology, Dalian, China.,College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
| | - Ke Feng
- College of Life Science, Dalian Minzu University, Dalian, China.,Key Laboratory of Biotechnology and Bioresources Utilization, Ministry of Education, Dalian, China
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20
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Behera SS, El Sheikha AF, Hammami R, Kumar A. Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits? J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.103971] [Citation(s) in RCA: 72] [Impact Index Per Article: 18.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
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21
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Chen Y, Xu H, Ding S, Zhou H, Qin D, Deng F, Wang R. Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry. Food Sci Nutr 2020; 8:3362-3379. [PMID: 32724601 PMCID: PMC7382115 DOI: 10.1002/fsn3.1616] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2020] [Revised: 04/10/2020] [Accepted: 04/10/2020] [Indexed: 02/03/2023] Open
Abstract
Changes in volatile compounds of fermented minced pepper (FMP) during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed by the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). A total of 53 volatile compounds were identified, including 12 esters, 17 aldehydes, 13 alcohols, four ketones, three furans, two acids, one pyrazine, and one ether. Generally, fermentation time played an important role in volatile compounds of FMP. It was found that most esters, aldehydes, and alcohols obviously decreased with the increase in fermentation time, including isoamyl hexanoate, methyl octanoate, gamma-butyrolactone, phenylacetaldehyde, methional, and E-2-hexenol. Only a few volatile compounds increased, especially for 2-methylbutanoic acid, 2-methylpropionic acid, linalool, ethanol, and ethyl acetate. However, no significant difference in volatile compounds was found between NF and IF samples at the same fermentation time. In addition, the fermentation process in all samples was well discriminated as three stages (0 days; 6 day; and 12, 18, and 24 days), and all volatile compounds were divided into two categories (increase and decrease) based on principal component analysis and heat map.
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Affiliation(s)
- Yuyu Chen
- College of Food Science and TechnologyHunan Agricultural UniversityChangshaChina
- Hunan Provincial Research Center of Engineering and Technology for Fermented FoodChangshaChina
| | - Haishan Xu
- College of Food Science and TechnologyHunan Agricultural UniversityChangshaChina
- Hunan Provincial Research Center of Engineering and Technology for Fermented FoodChangshaChina
| | - Shenghua Ding
- Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural SciencesChangshaChina
| | - Hui Zhou
- College of Food Science and TechnologyHunan Agricultural UniversityChangshaChina
- Hunan Provincial Research Center of Engineering and Technology for Fermented FoodChangshaChina
| | - Dan Qin
- College of Food Science and TechnologyHunan Agricultural UniversityChangshaChina
- Hunan Provincial Research Center of Engineering and Technology for Fermented FoodChangshaChina
| | - Fangming Deng
- College of Food Science and TechnologyHunan Agricultural UniversityChangshaChina
- Hunan Provincial Research Center of Engineering and Technology for Fermented FoodChangshaChina
| | - Rongrong Wang
- College of Food Science and TechnologyHunan Agricultural UniversityChangshaChina
- Hunan Provincial Research Center of Engineering and Technology for Fermented FoodChangshaChina
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22
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Kim SS, Kwak HS, Kim MJ. The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste. Food Chem 2020; 328:127176. [PMID: 32497896 DOI: 10.1016/j.foodchem.2020.127176] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 05/22/2020] [Accepted: 05/26/2020] [Indexed: 02/06/2023]
Abstract
The purpose of this study was to investigate the effects of salinity on the antioxidant properties, sensory attributes, and metabolite profiles of doenjang prepared with different brine concentrations (8, 12, 16, and 20%). The oxygen radical absorbance capacity (0.49 mM/g dry weight basis, dwb) and the Trolox equivalent antioxidant capacity (0.46 mM/g dwb) were the highest for the doenjang samples with the lowest salinity. The consumer acceptability and intensity of sensory characteristics were evaluated by consumers (n = 147). The doenjang with the lowest salinity tended to have an increased bitterness and reduced umami taste, resulting in decreased consumer acceptance. Additionally, 39 and 24 metabolites were identified by gas chromatography-mass spectrometry and ultra-performance liquid chromatography-quadrupole/time-of-flight mass spectrometry. Overall, the correlation between sensory attributes and metabolite profiles of doenjang showed that bitter taste was closely related to tyrosine and phenylalanine, while umami was highly related to glutamic and aspartic acids.
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Affiliation(s)
- Sang Sook Kim
- Research Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55465, Republic of Korea
| | - Han Sub Kwak
- Research Group of Food Processing, Korea Food Research Institute, Jeollabuk-do 55465, Republic of Korea
| | - Mi Jeong Kim
- Department of Food and Nutrition, Changwon National University, Changwon-si 51140, Republic of Korea.
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23
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Chung HJ, Lee H, Na G, Jung H, Kim DG, Shin SI, Jung SE, Choi ID, Lee JH, Sim JH, Choi HK. Metabolic and Lipidomic Profiling of Vegetable Juices Fermented with Various Probiotics. Biomolecules 2020; 10:biom10050725. [PMID: 32384794 PMCID: PMC7281372 DOI: 10.3390/biom10050725] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 04/27/2020] [Accepted: 05/02/2020] [Indexed: 11/16/2022] Open
Abstract
Fermented vegetable juices have gained attention due to their various beneficial effects on human health. In this study, we employed gas chromatography-mass spectrometry, direct infusion-mass spectrometry, and liquid chromatography-mass spectrometry to identify useful metabolites, lipids, and carotenoids in vegetable juice (VJ) fermented with Lactobacillus plantarum HY7712, Lactobacillus plantarum HY7715, Lactobacillus helveticus HY7801, and Bifidobacterium animalis ssp. lactis HY8002. A total of 41 metabolites, 24 lipids, and 4 carotenoids were detected in the fermented and non-fermented VJ (control). The lycopene, α-carotene, and β-carotene levels were higher in VJ fermented with L. plantarum strains (HY7712 and HY7715) than in the control. Proline content was also elevated in VJ fermented with HY7715. Uracil, succinic acid, and α-carotene concentration was increased in VJ fermented with HY7801, while glycine and lycopene levels were raised in VJ fermented with HY8002. This study confirmed that each probiotic strain has distinctive characteristics and produces unique changes to metabolic profiles of VJ during fermentation. Our results suggest that probiotic-fermented VJ is a promising functional beverage that contains more beneficial metabolites and carotenoids than commercial non-fermented VJ.
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Affiliation(s)
- Hyuk-Jin Chung
- College of Pharmacy, Chung-Ang University, Seoul 06974, Korea; (H.-J.C.); (H.L.)
- Korea Yakult Co., Ltd., Yongin 17086, Korea; (G.N.); (H.J.); (D.-G.K.); (S.-I.S.); (S.-E.J.); (I.-d.C.); (J.-H.L.); (J.-H.S.)
| | - Hwanhui Lee
- College of Pharmacy, Chung-Ang University, Seoul 06974, Korea; (H.-J.C.); (H.L.)
| | - Guknam Na
- Korea Yakult Co., Ltd., Yongin 17086, Korea; (G.N.); (H.J.); (D.-G.K.); (S.-I.S.); (S.-E.J.); (I.-d.C.); (J.-H.L.); (J.-H.S.)
| | - Heechul Jung
- Korea Yakult Co., Ltd., Yongin 17086, Korea; (G.N.); (H.J.); (D.-G.K.); (S.-I.S.); (S.-E.J.); (I.-d.C.); (J.-H.L.); (J.-H.S.)
| | - Dong-Gun Kim
- Korea Yakult Co., Ltd., Yongin 17086, Korea; (G.N.); (H.J.); (D.-G.K.); (S.-I.S.); (S.-E.J.); (I.-d.C.); (J.-H.L.); (J.-H.S.)
| | - Sang-Ick Shin
- Korea Yakult Co., Ltd., Yongin 17086, Korea; (G.N.); (H.J.); (D.-G.K.); (S.-I.S.); (S.-E.J.); (I.-d.C.); (J.-H.L.); (J.-H.S.)
| | - Seong-Eun Jung
- Korea Yakult Co., Ltd., Yongin 17086, Korea; (G.N.); (H.J.); (D.-G.K.); (S.-I.S.); (S.-E.J.); (I.-d.C.); (J.-H.L.); (J.-H.S.)
| | - Il-dong Choi
- Korea Yakult Co., Ltd., Yongin 17086, Korea; (G.N.); (H.J.); (D.-G.K.); (S.-I.S.); (S.-E.J.); (I.-d.C.); (J.-H.L.); (J.-H.S.)
| | - Jae-Hwan Lee
- Korea Yakult Co., Ltd., Yongin 17086, Korea; (G.N.); (H.J.); (D.-G.K.); (S.-I.S.); (S.-E.J.); (I.-d.C.); (J.-H.L.); (J.-H.S.)
| | - Jae-Hun Sim
- Korea Yakult Co., Ltd., Yongin 17086, Korea; (G.N.); (H.J.); (D.-G.K.); (S.-I.S.); (S.-E.J.); (I.-d.C.); (J.-H.L.); (J.-H.S.)
| | - Hyung-Kyoon Choi
- College of Pharmacy, Chung-Ang University, Seoul 06974, Korea; (H.-J.C.); (H.L.)
- Correspondence: ; Tel.: +82-2-820-5605; Fax: 82-2-812-3921
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24
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Bao W, Huang X, Liu J, Han B, Chen J. Influence of Lactobacillus brevis on metabolite changes in bacteria-fermented sufu. J Food Sci 2020; 85:165-172. [PMID: 31898817 DOI: 10.1111/1750-3841.14968] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Revised: 10/23/2019] [Accepted: 10/28/2019] [Indexed: 12/27/2022]
Abstract
Sufu is a form of food derived from traditional Chinese fermented soybean. It has a unique flavor and contains abundant nutrients. With demands for healthy food on the rise, a higher level of sufu functionality is required. In fermentation of soybean-derived products, lactic acid bacteria (LAB) are widely used as an adjunct culture, which provides health benefits and enhances flavor of food. Among LAB, Lactobacillus brevis has the potential to generate γ-aminobutyric acid (GABA), which is well-known for its physiological functions. In this study, L. brevis was added to bacteria-fermented sufu to evaluate its impacts on sufu quality. Sufu was produced via co-inoculation with Bacillus subtilis and L. brevis (group A sufu) or a single inoculation with B. subtilis (group B sufu). Metabolite changes in the two groups during fermentation were investigated and physicochemical changes were observed. The results indicated that the addition of L. brevis increased the concentration of GABA and decreased the concentrations of histamine and serotonin. The concentrations of volatile compounds, such as esters and acids, especially 2-methyl-butanoic acid ethyl ester, as well as the concentrations of phenylethyl alcohol and 3-methyl-butanol were significantly higher in group A. Inoculation of L. brevis changed the metabolite profile of sufu and improved its functionality and safety of edibility. The current study explored the potential of applying L. brevis to the manufacture of bacteria-fermented sufu.
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Affiliation(s)
- Wenjing Bao
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
| | - Xiaoning Huang
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
| | - Jingjing Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Library, Beijing Univ. of Chemical Technology, Beijing, China
| | - Beizhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
| | - Jingyu Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
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25
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Tomita S, Watanabe J, Nakamura T, Endo A, Okada S. Characterisation of the bacterial community structures of sunki, a traditional unsalted pickle of fermented turnip leaves. J Biosci Bioeng 2019; 129:541-551. [PMID: 31826833 DOI: 10.1016/j.jbiosc.2019.11.010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2019] [Revised: 11/12/2019] [Accepted: 11/17/2019] [Indexed: 01/19/2023]
Abstract
The bacterial community structure in 29 naturally fermented samples of sunki, an unsalted lactic-fermented pickle in Japan, was determined by 16S rRNA gene-targeted metagenomic analysis. The data revealed that genus Lactobacillus was dominant in all samples and various bacterial species, related to Lactobacillus delbrueckii, Lactobacillus plantarum, Lactobacillus buchneri, Lactobacillus fermentum, Lactobacillus reuteri, Lactobacillus crispatus, Lactobacillus intestinalis, and Lactobacillus gasseri, showed a range of dominance depending on the samples. Comparative analysis of the bacterial composition by principal coordinate analysis and hierarchical clustering classified the varied bacterial composition of the 29 samples into three types of bacterial community structure. These types comprised lactobacilli belonging to different phylogenetic groups: type A had a certain ratio of Lactobacillus fermentum (70.3-22.1%, average 41.2%) in combination with several species belonging to Lactobacillus delbrueckii-phylogenetic group, type B comprised remarkably high levels of species Lactobacillus delbrueckii (average 89.5%), and type C had combinations of species belonging to Lactobacillus plantarum- and Lactobacillus buchneri-phylogenetic groups. Interestingly, these types differed in the compositional profiles of water-soluble and volatile compounds, and statistically significant differences were observed in the levels of acetic acid, succinic acid, ethanol, ethyl acetate, glutamic acid, γ-aminobutyric acid, and isovaleraldehyde. Furthermore, metabolomic analysis revealed a correlation of Lactobacillus fermentum dominance with pH value and lactic and acetic acid levels, with high R values of 0.643, -0.642, and 0.528, respectively. The data reported in this study showed the characteristics of the bacterial composition in the unsalted sunki pickle and its potential relationship with the compositional profile.
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Affiliation(s)
- Satoru Tomita
- Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan.
| | - Jun Watanabe
- Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Toshihide Nakamura
- Food Research Institute, National Agriculture and Food Research Organization (NARO), 2-1-12 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
| | - Akihito Endo
- Department of Food, Aroma and Cosmetic Chemistry, Tokyo University of Agriculture, 196 Yasaka, Abashiri, Hokkaido 099-2493, Japan
| | - Sanae Okada
- Kiso Town Resource Institute, 2326-6 Fukushima, Kisomachi, Kiso, Nagano 397-8588, Japan; Department of Applied Biological Science, Faculty of Agriculture, Takasaki University of Health and Welfare, 54 Nakaorui, Takasaki, Gunma 370-0033, Japan
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26
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Zhang L, Ma C, Chao H, Long Y, Wu J, Li Z, Ge X, Xia H, Yin Y, Batley J, Li M. Integration of metabolome and transcriptome reveals flavonoid accumulation in the intergeneric hybrid between Brassica rapa and Raphanus sativus. Sci Rep 2019; 9:18368. [PMID: 31797999 PMCID: PMC6893016 DOI: 10.1038/s41598-019-54889-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Accepted: 11/11/2019] [Indexed: 12/20/2022] Open
Abstract
Brassica rapa and Raphanus sativus are two important edible vegetables that contain numerous nutritional ingredients. However, the agronomic traits and nutritional components of the intergeneric hybrid of B. rapa and R. sativus remain poorly understood. In this study, we used a stably inherited intergeneric hybrid of B. rapa and R. sativus as a model to study its metabolome and transcriptome profiles. Morphological and cytological analysis showed the intergeneric hybrid had the expected chromosome number and normal meiosis behavior. Moreover, the metabolome analysis showed multiple important secondary metabolites, including flavonoids and glucosinolates, were significantly upregulated in the hybrid. Furthermore, transcriptome data revealed that the expression level of the important genes involved in phenylpropanoid and flavonoid pathways was significantly upregulated in the hybrid. Ultimately, our data indicate the intergeneric hybrid will be a valuable bioengineering resource and promise to become a new-type hybrid vegetable with great medicinal value in future.
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Affiliation(s)
- Libin Zhang
- College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Chuang Ma
- State Key Laboratory of Crop Stress Biology for Arid Areas, College of Life Sciences, Northwest A&F University, Yangling, China
| | - Hongbo Chao
- College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Yan Long
- Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Jiangsheng Wu
- National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan, China
| | - Zaiyun Li
- National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan, China
| | - Xianhong Ge
- National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan, China
| | - Heng Xia
- College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Yongtai Yin
- College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China
| | - Jacqueline Batley
- School of Plant Biology, The University of Western Australia, Crawley, Australia
| | - Maoteng Li
- College of Life Science and Technology, Huazhong University of Science and Technology, Wuhan, China.
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Liu L, She X, Qian Y, Li Y, Tao Y, Che Z, Liu G, Rao Y. Effect of different fermenting containers on the deterioration of Sichuan pickle. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.024] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Hidalgo FJ, Zamora R. Formation of phenylacetic acid and benzaldehyde by degradation of phenylalanine in the presence of lipid hydroperoxides: New routes in the amino acid degradation pathways initiated by lipid oxidation products. FOOD CHEMISTRY-X 2019; 2:100037. [PMID: 31432020 PMCID: PMC6694867 DOI: 10.1016/j.fochx.2019.100037] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/18/2019] [Revised: 06/03/2019] [Accepted: 06/04/2019] [Indexed: 11/17/2022]
Abstract
Degradation of phenylalanine into phenylacetic acid and benzaldehyde is described. Amino acid degradation by lipid hydroperoxides takes place in two steps. First step: phenylpyruvic acid and phenylacetaldehyde are formed by lipid carbonyls. Second step: phenylpyruvic acid and phenylacetaldehyde are broken by lipid radicals. Concerted action of both carbonyl-amine and free radical reactions is required.
Lipid oxidation is a main source of reactive carbonyls, and these compounds have been shown both to degrade amino acids by carbonyl-amine reactions and to produce important food flavors. However, reactive carbonyls are not the only products of the lipid oxidation pathway. Lipid oxidation also produces free radicals. Nevertheless, the contribution of these lipid radicals to the production of food flavors by degradation of amino acid derivatives is mostly unknown. In an attempt to investigate new routes of flavor formation, this study describes the degradation of phenylalanine, phenylpyruvic acid, phenylacetaldehyde, and β-phenylethylamine in the presence of the 13-hydroperoxide of linoleic acid, 4-oxononenal (a reactive carbonyl derived from this hydroperoxide), and the mixture of both of them. The obtained results show the formation of phenylacetic acid and benzaldehyde in these reactions as a consequence of the combined action of carbonyl-amine and free radical reactions for amino acid degradation.
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29
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Hatzakis E. Nuclear Magnetic Resonance (NMR) Spectroscopy in Food Science: A Comprehensive Review. Compr Rev Food Sci Food Saf 2018; 18:189-220. [PMID: 33337022 DOI: 10.1111/1541-4337.12408] [Citation(s) in RCA: 135] [Impact Index Per Article: 22.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 09/28/2018] [Accepted: 10/18/2018] [Indexed: 12/15/2022]
Abstract
Nuclear magnetic resonance (NMR) spectroscopy is a robust method, which can rapidly analyze mixtures at the molecular level without requiring separation and/or purification steps, making it ideal for applications in food science. Despite its increasing popularity among food scientists, NMR is still an underutilized methodology in this area, mainly due to its high cost, relatively low sensitivity, and the lack of NMR expertise by many food scientists. The aim of this review is to help bridge the knowledge gap that may exist when attempting to apply NMR methodologies to the field of food science. We begin by covering the basic principles required to apply NMR to the study of foods and nutrients. A description of the discipline of chemometrics is provided, as the combination of NMR with multivariate statistical analysis is a powerful approach for addressing modern challenges in food science. Furthermore, a comprehensive overview of recent and key applications in the areas of compositional analysis, food authentication, quality control, and human nutrition is provided. In addition to standard NMR techniques, more sophisticated NMR applications are also presented, although limitations, gaps, and potentials are discussed. We hope this review will help scientists gain some of the knowledge required to apply the powerful methodology of NMR to the rich and diverse field of food science.
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Affiliation(s)
- Emmanuel Hatzakis
- Dept. of Food Science and Technology, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A.,Foods for Health Discovery Theme, The Ohio State Univ., Parker Building, 2015 Fyffe Rd., Columbus, OH, U.S.A
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30
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Huang X, Yu S, Han B, Chen J. Bacterial community succession and metabolite changes during sufu fermentation. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.041] [Citation(s) in RCA: 53] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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31
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Bhinderwala F, Wase N, DiRusso C, Powers R. Combining Mass Spectrometry and NMR Improves Metabolite Detection and Annotation. J Proteome Res 2018; 17:4017-4022. [PMID: 30303385 DOI: 10.1021/acs.jproteome.8b00567] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Despite inherent complementarity, nuclear magnetic resonance spectroscopy (NMR) and mass spectrometry (MS) are routinely separately employed to characterize metabolomics samples. More troubling is the erroneous view that metabolomics is better served by exclusively utilizing MS. Instead, we demonstrate the importance of combining NMR and MS for metabolomics by using small chemical compound treatments of Chlamydomonas reinhardtii as an illustrative example. A total of 102 metabolites were detected (82 by gas chromatography-MS, 20 by NMR, and 22 by both techniques). Out of these, 47 metabolites of interest were identified: 14 metabolites were uniquely identified by NMR, and 16 metabolites were uniquely identified by GC-MS. A total of 17 metabolites were identified by both NMR and GC-MS. In general, metabolites identified by both techniques exhibited similar changes upon compound treatment. In effect, NMR identified key metabolites that were missed by MS and enhanced the overall coverage of the oxidative pentose phosphate pathway, Calvin cycle, tricarboxylic acid cycle, and amino acid biosynthetic pathways that informed on pathway activity in central carbon metabolism, leading to fatty-acid and complex-lipid synthesis. Our study emphasizes a prime advantage of combining multiple analytical techniques: the improved detection and annotation of metabolites.
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Affiliation(s)
- Fatema Bhinderwala
- Department of Chemistry , University of Nebraska , Lincoln , Nebraska 68588-0304 , United States.,Nebraska Center for Integrated Biomolecular Communication , Lincoln , Nebraska 68588-0304 , United States
| | - Nishikant Wase
- Department of Biochemistry , University of Nebraska , Lincoln , Nebraska 68588-0664 , United States
| | - Concetta DiRusso
- Department of Biochemistry , University of Nebraska , Lincoln , Nebraska 68588-0664 , United States.,Nebraska Center for Integrated Biomolecular Communication , Lincoln , Nebraska 68588-0304 , United States
| | - Robert Powers
- Department of Chemistry , University of Nebraska , Lincoln , Nebraska 68588-0304 , United States.,Nebraska Center for Integrated Biomolecular Communication , Lincoln , Nebraska 68588-0304 , United States
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