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Li J, Wang Z, Crane J, Wang Y. Integration of Volatilomics and Metabolomics Unveils Key Flavor-Related Biological Pathways in Different Carambola Cultivars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37399281 DOI: 10.1021/acs.jafc.3c02015] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 07/05/2023]
Abstract
Carambola is a tropical fruit that is highly sought after by consumers due to its unique flavor, star shape, and nutritional value. Enhancing the flavor quality of this fruit can increase the consumer acceptance and market demand. However, flavor is an intrinsic characteristic of fruits. Its decoding requires in-depth knowledge based on recognizing key biological pathways relevant to flavor formation and development. In this study, the volatile and non-volatile metabolites contributing to the flavor variation of five carambola cultivars were investigated by a novel strategy combining GC-MS/O-based volatilomics with LC-MS-based metabolomics. Several significant flavor-related pathways, involving biosynthesis or metabolism of amino acids, terpenoids, fatty acids, sugar and organic acid, and flavonoids were identified based on the enrichment analysis of important volatile and non-volatile metabolites. The results indicated that there were metabolites in the flavor-related pathways being up- or downregulated, leading to the differences in flavor traits of different carambola cultivars. This study could provide a valuable reference for breeders and researchers of interest in the mechanisms underlying the regulation of flavor, which would ultimately lead to the creation of carambola cultivars with more attractive flavor profiles and pleasurable consuming experiences.
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Affiliation(s)
- Jingwen Li
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 700 Experiment Station Rd., Lake Alfred, Florida 33850, United States
| | - Zhixin Wang
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 700 Experiment Station Rd., Lake Alfred, Florida 33850, United States
| | - Jonathan Crane
- Horticultural Sciences Department, Tropical Research and Education Center, University of Florida, 18905 SW 280 St., Homestead, Florida 33031, United States
| | - Yu Wang
- Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 700 Experiment Station Rd., Lake Alfred, Florida 33850, United States
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Esse M, Guehi T, Lebrun M, Morel G, Grabulos J, Mestre C, Achir N. Kinetic study of some flavor and bioactive compounds during fermentation of
Parkia biglobosa. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16888] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- M. Esse
- Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR de Sciences et Technologies des Aliments Université Nangui Abrogoua
- Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université Univ de La Réunion Montpellier France
| | - T. Guehi
- Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR de Sciences et Technologies des Aliments Université Nangui Abrogoua
| | - M. Lebrun
- Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université Univ de La Réunion Montpellier France
- CIRAD, UMR QualiSud Montpellier France
| | - G. Morel
- Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université Univ de La Réunion Montpellier France
- CIRAD, UMR QualiSud Montpellier France
| | - J. Grabulos
- Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université Univ de La Réunion Montpellier France
- CIRAD, UMR QualiSud Montpellier France
| | - C. Mestre
- Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université Univ de La Réunion Montpellier France
- CIRAD, UMR QualiSud Montpellier France
| | - N. Achir
- Qualisud, Univ Montpellier, Institut Agro, CIRAD Avignon Université Univ de La Réunion Montpellier France
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Kun J, Meng Q, Wei CC, Xie G, Yan J, Ho CT, Tong H. Characterization of the key compounds responsible for the fermented soybean-like cup aroma of raw Pu-erh tea using instrumental and sensory methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113458] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Choi JH, Lee HJ, Park SE, Kim S, Seo KS, Kim KM. Cytotoxicity, metabolic enzyme inhibitory, and anti-inflammatory effect of Lentinula edodes fermented using probiotic lactobacteria. J Food Biochem 2021; 45:e13838. [PMID: 34212412 DOI: 10.1111/jfbc.13838] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 05/19/2021] [Accepted: 06/09/2021] [Indexed: 01/25/2023]
Abstract
We found that the fermented Lentinula edodes (FLE) products exhibited various differences in terms of proximate composition, free sugar, and amino acid. In particular, there were higher levels of ergosterol, and ergothioneine in FLE-Pediococcus pentosaceus (PP) and -Lactobacillus acidophilus (LA) than in the L. edodes (LE) products. The survival rates of lactic acid bacteria (LAB) strains on artificial gastric juice, artificial bile, or heat (50-60°C) were observed to vary from 60%-66%, 60%-66%, to 42%-79%, respectively. The FLE products up to 300 μg/ml had no cytotoxicity on RAW264.7, AGS, and RBL-2H3 cells, but inhibited the activities of α-amylase, α-glucosidase, and pancreatic lipase, as well as the production of nitrite, IL-1β, IL-4, TNF-α, and prostaglandin E2 (PGE2) from lipopolysaccharide (LPS)-induced inflammatory response. Our findings suggest that FLE products have metabolic enzyme inhibitory and anti-inflammatory effects. PRACTICAL APPLICATIONS: Fermentation plays a critical role in improving the functional and nutritional properties of food. In addition, lactobacteria are the main microorganisms involved in the fermentation of food known to have a variety of biological activities. Therefore, the utilization of lactobacteria for research and development of mushroom food materials can be used as a key strategy to improve the biological activity characteristics of mushroom food materials and to increase their active ingredient content. The present results show that FLE products had promising inhibitory efficacies against the activities of obesity-related metabolic enzymes and LPS-induced inflammatory response. These suggest that FLE products have the potential to be developed as functional probiotic dietary supplements or food products.
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Affiliation(s)
- Jun-Hui Choi
- Department of Food Science and Biotechnology, Gwangju University, Gwangju, Republic of Korea
| | - Hyo-Jeong Lee
- Department of Food Science and Biotechnology, Gwangju University, Gwangju, Republic of Korea
| | - Se-Eun Park
- Department of Food Science and Biotechnology, Gwangju University, Gwangju, Republic of Korea
| | - Seung Kim
- Department of Food Science and Biotechnology, Gwangju University, Gwangju, Republic of Korea
| | - Kyoung-Sun Seo
- Jangheung County Mushroom Research Institute, Jangheung, Republic of Korea
| | - Ki-Man Kim
- Department of Food Science and Biotechnology, Gwangju University, Gwangju, Republic of Korea
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Engel KH. Chirality: An Important Phenomenon Regarding Biosynthesis, Perception, and Authenticity of Flavor Compounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:10265-10274. [PMID: 32223150 DOI: 10.1021/acs.jafc.0c01512] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Chirality plays an important role in flavor research. This will be outlined using selected examples from the key areas analysis, authenticity assessment, biogenesis, and odor perception. Developments of analytical techniques, in particular the use of chiral stationary phases in capillary gas chromatography, enabled the determination of naturally occurring configurations of chiral volatiles at trace levels. Thus, knowledge of pathways and enzymes involved in the biogenesis of chiral substances was acquired, and enantioselective analysis has become a prominent tool in the authenticity assessment of flavorings. Increasing information is also available on structure-odor relationships of chiral flavor compounds and the influence of their configurations on odor thresholds and odor properties. A substantial extension of these data sets and a further understanding of the role of chirality in the perception of aroma compounds is expected from studies on the enantioselectivity of odorant receptor systems. Developments in these areas will be put into a historical perspective, recent progress will be emphasized, and data gaps will be described.
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Affiliation(s)
- Karl-Heinz Engel
- Lehrstuhl für Allgemeine Lebensmitteltechnologie, Technische Universität München, D-85354 Freising, Weihenstephan, Germany
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Hao Y, Wang Z, Zou Y, He R, Ju X, Yuan J. Effect of static-state fermentation on volatile composition in rapeseed meal. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2145-2152. [PMID: 31903609 DOI: 10.1002/jsfa.10238] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 12/30/2019] [Accepted: 01/06/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Fermented rapeseed meal has been used as an alternative protein source for animal feed, but the volatile compounds and how their contents change during fermentation have not been reported. To clarify the effect of static-state fermentation on its aroma, the volatile compounds of rapeseed meal during different stages of fermentation were analyzed using an electronic nose system and headspace solid-phase microextraction-gas chromatography-mass spectrometry. RESULTS The results suggested that the volatile compounds in the raw rapeseed meal, mostly hydrocarbons and some aldehydes, were lost. The levels of the volatile compounds resulting from microbial metabolism, especially pyrazines, greatly increased during fermentation. Nonanal was the dominant volatile measured in the headspace of raw rapeseed meal. However, the volatile compounds found at high concentrations in rapeseed meal after 5 days of fermentation were tetramethylpyrazine, followed by butanoic acid, benzenepropanenitrile, 2-methylbutanoic acid, trimethylamine, 2,3,5-trimethyl-6-ethylpyrazine, and 2,3,5-trimethylpyrazine. CONCLUSION The fermentation process could significantly change the composition and content of volatile compounds in rapeseed meal. The results may provide reference data for studies on the choice of fermentation period and formation mechanism of flavor substances in fermented rapeseed meal. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Yining Hao
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality, Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Zhigao Wang
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality, Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Yucheng Zou
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality, Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Rong He
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality, Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Xingrong Ju
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality, Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
| | - Jian Yuan
- College of Food Science and Engineering, Collaborative Innovation Center for Modern Grain Circulation and Safety, Key Laboratory of Grains and Oils Quality, Control and Processing, Nanjing University of Finance and Economics, Nanjing, People's Republic of China
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Lao Y, Zhang M, Li Z, Bhandari B. A novel combination of enzymatic hydrolysis and fermentation: Effects on the flavor and nutritional quality of fermented Cordyceps militaris beverage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108934] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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