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Li A, Liu Y, Yang G, Du M, Song J, Kan J. Impact of salt content on Douchi metabolites: biogenic amines, non-volatile compounds and volatile compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7524-7535. [PMID: 38738583 DOI: 10.1002/jsfa.13574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/24/2023] [Revised: 02/27/2024] [Accepted: 05/02/2024] [Indexed: 05/14/2024]
Abstract
BACKGROUND The excessive salt intake associated with Douchi has become a topic of controversy. Addressing this concern and enhancing its market competitiveness necessitates the application of salt reduction fermentation in Douchi. Therefore, to promote the application of salt reduction fermentation in Douchi, a comprehensive study was undertaken aiming to investigate the differences in biogenic amines, volatile compounds and non-volatile compounds in Douchi with varying salt content. RESULTS The findings unequivocally demonstrate that salt hampers the formation of metabolites in Douchi. As the salt content increased, there was a significant decrease (P < 0.05) in the levels of total acid, amino-type nitrogen and free amino acids in Douchi. Notably, when the salt content exceeded 80 g kg-1, there was a substantial reduction (P < 0.05) in putrescine, lactic acid and malic acid levels. Similarly, when the salt content surpassed 40 g kg-1, β-phenethylamine and oxalic acid levels exhibited a significant decline (P < 0.05). Furthermore, the results of E-nose and principal component analysis based on headspace solid phase microextraction gas chromatography-mass spectrometry revealed notable discrepancies in the volatile compound content between Douchi samples with relatively low salt content (40 and 80 g kg-1) and those with relatively high salt content (120, 160 and 200 g kg-1) (P < 0.05). By employing partial least squares discriminant analysis, eight distinct volatile compounds, including o-xylene, benzaldehyde and 1-octen-one, were identified. These compounds exhibited higher concentrations in Douchi samples with relatively low salt content (40 and 80 g kg-1). The sensory results showed that Douchi samples with lower salt content exhibited higher scores in the soy sauce-like and Douchi aroma attributes. CONCLUSION In conclusion, this study significantly enhances our understanding of the impact of salt on metabolites in Douchi and provides invaluable insights for the development of salt reduction fermentation in this context. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Aijun Li
- College of Food Science, Southwest University, Chongqing, China
| | - Yuchen Liu
- College of Food Science, Southwest University, Chongqing, China
| | - Gang Yang
- College of Food Science, Southwest University, Chongqing, China
| | - Muying Du
- College of Food Science, Southwest University, Chongqing, China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
- Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China
| | - Jun Song
- Shu Xiang Douchi Food Research Institute limited company, Chongqing, China
| | - Jianquan Kan
- College of Food Science, Southwest University, Chongqing, China
- Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing, China
- Laboratory of Quality & Safety Risk Assessment for Agri-products on Storage and Preservation (Chongqing), Ministry of Agriculture and Rural Affairs of the People's Republic of China, Chongqing, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chongqing, China
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Liu J, Xu Y, Yan J, Bai L, Hua J, Luo S. Polymethoxylated flavones from the leaves of Vitex negundo have fungal-promoting and antibacterial activities during the production of broad bean koji. Front Microbiol 2024; 15:1401436. [PMID: 38751721 PMCID: PMC11094617 DOI: 10.3389/fmicb.2024.1401436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Accepted: 04/15/2024] [Indexed: 05/18/2024] Open
Abstract
Broad bean paste is a popular condiment in Asian countries. Leaves of Vitex negundo Linn. were used extensively in China during the koji-making of broad bean paste. Spreading V. negundo leaves on raw broad beans during fermentation was able to facilitate the rapid growth of fungi to form mature koji. We isolated two strains of fungi from mature koji, and four strains of bacteria from the rotten broad beans resulting from a failed attempt. According to microbial activity assays, two polymethoxylated flavones, 5-hydroxy-3,6,7,8,3',4'-hexamethoxy flavone (HJ-1) and 5,4'-dihydroxy-3,6,7,8,3'-pentamethoxy flavone (HJ-2) were isolated from V. negundo leaves, and the fungal growth promotion and inhibition of bacterial growth of these two compounds were found to improve the production of broad bean koji. This study reveals the compounds present in V. negundo leaves with bioactivity against important microbes in koji manufacture, and provides a theoretical basis for the application of V. negundo in broad bean paste production.
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Affiliation(s)
| | | | | | | | - Juan Hua
- Research Center of Protection and Utilization of Plant Resources, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, China
| | - Shihong Luo
- Research Center of Protection and Utilization of Plant Resources, College of Bioscience and Biotechnology, Shenyang Agricultural University, Shenyang, Liaoning, China
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3
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Li W, Mei S, Zhou H, Salman Farid M, Hu T, Wu T. Metabolite fingerprinting of the ripening process in Pixian douban using a feature-based molecular network and metabolomics analysis. Food Chem 2023; 418:135940. [PMID: 36965392 DOI: 10.1016/j.foodchem.2023.135940] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2023] [Revised: 03/09/2023] [Accepted: 03/10/2023] [Indexed: 03/27/2023]
Abstract
The unique flavor of Pixian douban (PXDB) is widely acknowledged to be associated with its maturation process. However, there is limited knowledge about the non-volatile metabolites that contribute to this flavor. To bridge this gap, this study employed a metabolomics approach and a feature-based molecular network (FBMN) analysis to investigate the non-volatile metabolite fingerprints of PXDB during its two-year maturation process. Specifically, the FBMN tool was utilized to annotate the flavonoid, amide derivatives, and lipid components of PXDB for the first time. Subsequently, the MolNetEnhancer tool was employed to complement the FBMN annotation and identify eight substructural components. Finally, metabolomics analysis was carried out to identify 45 key metabolites involved in flavor formation across 10 major metabolic pathways (p < 0.05). Overall, the findings of this study have significantly expanded our understanding of the non-volatile metabolite fingerprinting and flavor formation mechanisms.
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Affiliation(s)
- Weili Li
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, No.999 Guangchang Road, Chengdu 610039, China
| | - Sen Mei
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, No.999 Guangchang Road, Chengdu 610039, China
| | - Huanzhen Zhou
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, No.999 Guangchang Road, Chengdu 610039, China
| | - Muhammad Salman Farid
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, China
| | - Tao Hu
- Sichuan Teway Food Group Co., Ltd., No. 333, Tengfei 1st Road, Xihangangangang Street, Chengdu 610207, China
| | - Tao Wu
- Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, No.999 Guangchang Road, Chengdu 610039, China.
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Lin H, Zhou B, Zhao J, Liao S, Han J, Fang J, Liu P, Ding W, Che Z, Xu M. Insight into the protein degradation during the broad bean fermentation process. Food Sci Nutr 2022; 10:2760-2772. [PMID: 35959259 PMCID: PMC9361444 DOI: 10.1002/fsn3.2879] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2022] [Revised: 03/29/2022] [Accepted: 03/31/2022] [Indexed: 11/16/2022] Open
Abstract
Broad bean fermentation is of vital importance in PixianDouban (PXDB) production, as well as a key process for microorganisms to degrade protein, which lays the foundation for the formation of PXDB flavor. In this study, two fungi and bacteria were screened, and their morphology, molecular biology, growth, and enzyme production characteristics were analyzed, and then they were applied to the broad bean fermentation simulation system. The protein, peptide, amino acid, amino nitrogen, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) in the system were evaluated. The results showed that the four microorganisms were Aspergillus oryzae, Aspergillus jensenii, Staphylococcus gallinarum, and Enterobacter hormaeche. Aspergillus oryzae had the highest protease activity at pH 7.0, while the other three strains had better enzyme activity stability under neutral acidic conditions. And the total protein (F1 and F2 were 18.32 g/100 g, 19.15 g/100 g, respectively), peptides (11.79 ± 0.04 mg/g and 12.06 ± 0.04 mg/g), and amino acids (55.12 ± 2.78 mg/g and 54.11 ± 1.97 mg/g) of the fungus experimental groups (F) were higher than the bacterial experimental groups (B). In addition, the enzyme system produced by fungi exhibited a stronger ability for albumin (20 kDa) and glutenin (<30 kDa) deterioration in neutral conditions, while the bacterial enzyme system was more efficient in degrading albumin (<30 kDa) and glutenin (20-30 kDa) in acidic conditions, as indicated by SDS-PAGE. These findings showed that both bacteria and fungi played an important role in the degradation of protein in different fermentation stages of broad bean fermentation. Practical applications There is a lack of comprehensive understanding of the protein composition and protein degradation mechanism of broad beans in the fermentation stage of PXDB. This research work explored the differences in the degradation of PXDB fermented protein by different microorganisms, and provided a theoretical basis for optimizing the production of PXDB and improving the quality of PXDB.
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Affiliation(s)
- Hongbin Lin
- School of Food and Bio‐EngineeringXihua UniversityChengduChina
| | - Binbin Zhou
- School of Food and Bio‐EngineeringXihua UniversityChengduChina
| | - Jianhua Zhao
- School of Food and Bio‐EngineeringXihua UniversityChengduChina
| | - Shiqi Liao
- School of Food and Bio‐EngineeringXihua UniversityChengduChina
| | - Jinlin Han
- School of Food and Bio‐EngineeringXihua UniversityChengduChina
| | - Jiaxing Fang
- School of Food and Bio‐EngineeringXihua UniversityChengduChina
| | - Ping Liu
- School of Food and Bio‐EngineeringXihua UniversityChengduChina
| | - Wenwu Ding
- School of Food and Bio‐EngineeringXihua UniversityChengduChina
| | - Zhenming Che
- School of Food and Bio‐EngineeringXihua UniversityChengduChina
| | - Min Xu
- School of Food and Bio‐EngineeringXihua UniversityChengduChina
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Wang N, Wu T, Du D, Mei J, Luo H, Liu Z, Saleemi MK, Zhang R, Chang C, Mehmood MA, Zhu H. Transcriptome and Gut Microbiota Profiling Revealed the Protective Effect of Tibetan Tea on Ulcerative Colitis in Mice. Front Microbiol 2022; 12:748594. [PMID: 35237238 PMCID: PMC8882814 DOI: 10.3389/fmicb.2021.748594] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Accepted: 12/15/2021] [Indexed: 01/14/2023] Open
Abstract
Traditionally, Ya’an Tibetan tea is routinely consumed by local people in the Tibet region. It is believed to possess promising anti-inflammatory benefits. This study was conducted to elucidate the protective impact of Tibetan tea extract (TTE) on dextran sodium sulfate (DSS)-induced colitis in mice. Mice were split into four groups: control (C) group, Tibetan tea (T) group, DSS-induced model (CD) group, and Tibetan tea + DSS (TD) group. The intake of TTE significantly reduced the clinical symptoms of ulcerative colitis (UC) by alleviating the impact of cellular damage and reducing glandular hypertrophy and the infiltration of inflammatory cells. UC led to a prominent shift of the microbial communities in the gut. Interestingly, the beneficial microbes, such as Lactobacillus reuteri, Bifidobacterium choerinum, and Lactobacillus intestinalis, were significantly increased in TTE-treated mice when compared to any other experimental group. The transcriptome analysis revealed that the positive effect of TTE on UC could be attributed to changes in the G alpha (i) signaling pathway and the innate immune system. The genes related to inflammation and immune system pathways were differentially expressed in the TTE-treated group. Moreover, the relative expression of genes linked to the inflammatory TLR4/MyD88/NF-κB signaling pathway was significantly downregulated toward the level of normal control samples in the TD group. Overall, this study revealed the modulatory effect by which TTE reversed the development and severity of chronic colon damage.
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Affiliation(s)
- Ning Wang
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China
| | - Tao Wu
- School of Food and Biological Engineering, Xihua University, Chengdu, China
| | - Di Du
- Process Technology Department, ExxonMobil Research and Engineering, Annandale, NJ, United States
| | - Jie Mei
- Sichuan Jixiang Tea Co., Ltd., Ya’an, China
| | - Huibo Luo
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China
| | - Zishan Liu
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China
| | | | - Runhui Zhang
- Department of Veterinary Medicine, College of Animal & Veterinary Sciences, Southwest Minzu University, Chengdu, China
| | - Candace Chang
- UCLA Microbiome Center, David Geffen School of Medicine at UCLA, Los Angeles, CA, United States
| | - Muhammad Aamer Mehmood
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China
- Department of Bioinformatics and Biotechnology, Government College University Faisalabad, Faisalabad, Pakistan
- *Correspondence: Muhammad Aamer Mehmood,
| | - Hui Zhu
- College of Bioengineering, Sichuan University of Science and Engineering, Zigong, China
- Hui Zhu,
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Valdés A, Álvarez-Rivera G, Socas-Rodríguez B, Herrero M, Ibáñez E, Cifuentes A. Foodomics: Analytical Opportunities and Challenges. Anal Chem 2022; 94:366-381. [PMID: 34813295 PMCID: PMC8756396 DOI: 10.1021/acs.analchem.1c04678] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
- Alberto Valdés
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Gerardo Álvarez-Rivera
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Bárbara Socas-Rodríguez
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Miguel Herrero
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Elena Ibáñez
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
| | - Alejandro Cifuentes
- Laboratory of Foodomics, Institute
of Food Science Research, CIAL, CSIC, Nicolas Cabrera 9, Madrid, 28049, Spain
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Zhao J, Liao S, Bi X, Zhao J, Liu P, Ding W, Che Z, Wang Q, Lin H. Isolation, identification and characterization of taste peptides from fermented broad bean paste. Food Funct 2022; 13:8730-8740. [DOI: 10.1039/d2fo01389d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Pixian broad-bean paste (PBBP) is a famous fermented condiment in China, which may produce abundant flavor peptides during fermentation process. Herein, the tasteful peptides from fermented broad-bean (FB) were separated...
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