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Ferreira MM, Marins-Gonçalves L, De Souza D. An integrative review of analytical techniques used in food authentication: A detailed description for milk and dairy products. Food Chem 2024; 457:140206. [PMID: 38936134 DOI: 10.1016/j.foodchem.2024.140206] [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: 03/14/2024] [Revised: 06/04/2024] [Accepted: 06/22/2024] [Indexed: 06/29/2024]
Abstract
The use of suitable analytical techniques for the detection of adulteration, falsification, deliberate substitution, and mislabeling of foods has great importance in the industrial, scientific, legislative, and public health contexts. This way, this work reports an integrative review with a current analytical approach for food authentication, indicating the main analytical techniques to identify adulteration and perform the traceability of chemical components in processed and non-processed foods, evaluating the authenticity and geographic origin. This work presents results from a systematic search in Science Direct® and Scopus® databases using the keywords "authentication" AND "food", "authentication," AND "beverage", from published papers from 2013 to, 2024. All research and reviews published were employed in the bibliometric analysis, evaluating the advantages and disadvantages of analytical techniques, indicating the perspectives for direct, quick, and simple analysis, guaranteeing the application of quality standards, and ensuring food safety for consumers. Furthermore, this work reports the analysis of natural foods to evaluate the origin (traceability), and industrialized foods to detect adulterations and fraud. A focus on research to detect adulteration in milk and dairy products is presented due to the importance of these products in the nutrition of the world population. All analytical tools discussed have advantages and drawbacks, including sample preparation steps, the need for reference materials, and mathematical treatments. So, the main advances in modern analytical techniques for the identification and quantification of food adulterations, mainly milk and dairy products, were discussed, indicating trends and perspectives on food authentication.
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Affiliation(s)
- Mariana Martins Ferreira
- Laboratory of Electroanalytical Applied to Biotechnology and Food Engineering (LEABE), Chemistry Institute, Uberlândia Federal University, Major Jerônimo Street, 566, Patos de Minas, MG, 38700-002, Brazil
| | - Lorranne Marins-Gonçalves
- Laboratory of Electroanalytical of Food and Environmental Contaminants (LECAA), Chemistry Institute, Uberlândia Federal University, João Naves de Ávila Street, 2121, 1D block, Santa Mônica, Uberlândia, MG, 38400-902, Brazil
| | - Djenaine De Souza
- Laboratory of Electroanalytical of Food and Environmental Contaminants (LECAA), Chemistry Institute, Uberlândia Federal University, João Naves de Ávila Street, 2121, 1D block, Santa Mônica, Uberlândia, MG, 38400-902, Brazil..
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Wang X, Yang S, Gao Q, Dai Y, Tian L, Wen L, Yan H, Yang L, Hou X, Liu P, Zhang L. Multi-omics reveals the phyllosphere microbial community and material transformations in cigars. Front Microbiol 2024; 15:1436382. [PMID: 39144227 PMCID: PMC11322134 DOI: 10.3389/fmicb.2024.1436382] [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: 05/23/2024] [Accepted: 07/19/2024] [Indexed: 08/16/2024] Open
Abstract
The quality of fermented plant leaves is closely related to the interleaf microorganisms and their metabolic activities. In this experiment, a multi-omics analysis was applied to investigate the link between the structural composition of the phyllosphere microbial community and the main metabolites during the fermentation process. It was found that the whole fermentation process of cigar leaves could be divided into three stages, in which the Mid-Stage was the most active period of microbial metabolic activities and occupied an important position. Staphylococcus, Brevundimonas, Acinetobacter, Brevibacterium, Pantoea, Aspergillus, Wallemia, Meyerozyma, Sampaiozyma, Adosporium and Trichomonascus played important roles in this fermentation. Staphylococcus and Aspergillus are the microorganisms that play an important role in the fermentation process. Staphylococcus were strongly correlated with lipids and amino acids, despite its low abundance, Stenotrophomonas is importantly associated with terpene and plays a significant role throughout the process. It is worth noting that Wapper exists more characteristic fungal genera than Filler and is more rapid in fermentation progress, which implies that the details of the fermentation process should be adjusted appropriately to ensure stable quality when faced with plant leaves of different genotypes. This experiment explored the relationship between metabolites and microorganisms, and provided a theoretical basis for further optimizing the fermentation process of plant leaves and developing techniques to improve product quality. Biomarker is mostly present in the pre-fermentation phase, but the mid-fermentation phase is the most important part of the process.
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Affiliation(s)
- Xiaoyu Wang
- College of Plant Protection, Shandong Agricultural University, Tai’an, China
| | - Shuai Yang
- Yuxi Zhongyan Tobacco Seed Co., Ltd., Yu’xi, China
| | - Qiang Gao
- Shandong Linyi Tobacco Co., Ltd., Lin’yi, China
| | - Youqing Dai
- Cigar Operating Centre of China Tobacco Shandong Industrial Co., Ltd., Ji’nan, China
| | - Lei Tian
- Shandong Linyi Tobacco Co., Ltd., Lin’yi, China
| | - Liang Wen
- Shandong Linyi Tobacco Co., Ltd., Lin’yi, China
| | - Honghao Yan
- College of Plant Protection, Shandong Agricultural University, Tai’an, China
| | - Long Yang
- College of Plant Protection, Shandong Agricultural University, Tai’an, China
| | - Xin Hou
- College of Plant Protection, Shandong Agricultural University, Tai’an, China
| | - Peng Liu
- College of Plant Protection, Shandong Agricultural University, Tai’an, China
| | - Li Zhang
- College of Plant Protection, Shandong Agricultural University, Tai’an, China
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Li C, Zou Y, Liao G, Zheng Z, Chen G, Zhong Y, Wang G. Identification of characteristic flavor compounds and small molecule metabolites during the ripening process of Nuodeng ham by GC-IMS, GC-MS combined with metabolomics. Food Chem 2024; 440:138188. [PMID: 38100964 DOI: 10.1016/j.foodchem.2023.138188] [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: 08/05/2023] [Revised: 11/19/2023] [Accepted: 12/07/2023] [Indexed: 12/17/2023]
Abstract
To investigate effects of metabolites and volatile compounds on the quality of Nuodeng ham, gas chromatography-mass spectrometry (GC-MS), ultra-high performance liquid chromatography-Q exactive orbitrap-mass spectrometry (UHPLC-QE-MS), and gas chromatography-ion transfer spectroscopy (GC-IMS) were used to analyze the differences of free fatty acids, small molecule metabolites and volatile compounds of Nuodeng ham at different ripening stages (the first, second and third year sample). 40 free fatty acids were detected. 757 and 300 metabolites were detected in positive and negative ion modes, respectively. 48 differential metabolites (VIP ≥ 1.5, P < 0.05) might important components affecting flavor differences of Nuodeng ham. Metabolic pathways revealed that fermenting-ripening of ham was associated with 31 metabolic pathways, among, 19 pathways were significant (Impact > 0.01, P < 0.05). 58 volatile compounds were identified, combined with PCA and PLS-DA, 15 flavor markers were screened out. These findings provide a scientific basis for further research on the flavor formation mechanism of Nuodeng ham.
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Affiliation(s)
- Cong Li
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yingling Zou
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guozhou Liao
- Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
| | - Zhijie Zheng
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guanghui Chen
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Yanru Zhong
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
| | - Guiying Wang
- College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China; Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China.
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Caffrey EB, Sonnenburg JL, Devkota S. Our extended microbiome: The human-relevant metabolites and biology of fermented foods. Cell Metab 2024; 36:684-701. [PMID: 38569469 DOI: 10.1016/j.cmet.2024.03.007] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 03/06/2024] [Accepted: 03/11/2024] [Indexed: 04/05/2024]
Abstract
One of the key modes of microbial metabolism occurring in the gut microbiome is fermentation. This energy-yielding process transforms common macromolecules like polysaccharides and amino acids into a wide variety of chemicals, many of which are relevant to microbe-microbe and microbe-host interactions. Analogous transformations occur during the production of fermented foods, resulting in an abundance of bioactive metabolites. In foods, the products of fermentation can influence food safety and preservation, nutrient availability, and palatability and, once consumed, may impact immune and metabolic status, disease expression, and severity. Human signaling pathways perceive and respond to many of the currently known fermented food metabolites, though expansive chemical novelty remains to be defined. Here we discuss several aspects of fermented food-associated microbes and metabolites, including a condensed history, current understanding of their interactions with hosts and host-resident microbes, connections with commercial probiotics, and opportunities for future research on human health and disease and food sustainability.
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Affiliation(s)
- Elisa B Caffrey
- Department of Microbiology and Immunology, Stanford University School of Medicine, Stanford, CA, USA.
| | - Justin L Sonnenburg
- Department of Microbiology and Immunology, Stanford University School of Medicine, Stanford, CA, USA; Chan Zuckerberg Biohub, San Francisco, CA, USA; Center for Human Microbiome Studies, Stanford University School of Medicine, Stanford, CA, USA.
| | - Suzanne Devkota
- F. Widjaja Foundation Inflammatory Bowel Diseases Institute, Cedars-Sinai Medical Center, Los Angeles, CA, USA; Human Microbiome Research Institute, Cedars-Sinai Medical Center, Los Angeles, CA, USA.
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Wang Y, Chen Q, Li L, Chen S, Zhao Y, Li C, Xiang H, Wu Y, Sun-Waterhouse D. Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers. Compr Rev Food Sci Food Saf 2023; 22:3560-3601. [PMID: 37458317 DOI: 10.1111/1541-4337.13208] [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: 10/29/2022] [Revised: 06/13/2023] [Accepted: 06/15/2023] [Indexed: 09/13/2023]
Abstract
Regular consumption of fish promotes sustainable health while reducing negative environmental impacts. Fermentation has long been used for preserving perishable foods, including fish. Fermented fish products are popular consumer foods of historical and cultural significance owing to their abundant essential nutrients and distinct flavor. This review discusses the recent scientific progress on fermented fish, especially the involved flavor formation processes, microbial metabolic activities, and interconnected biochemical pathways (e.g., enzymatic/non-enzymatic reactions associated with lipids, proteins, and their interactions). The multiple roles of fermentation in preservation of fish, development of desirable flavors, and production of health-promoting nutrients and bioactive substances are also discussed. Finally, prospects for further studies on fermented fish are proposed, including the need of monitoring microorganisms, along with the precise control of a fermentation process to transform the traditional fermented fish to novel, flavorful, healthy, and affordable products for modern consumers. Microbial-enabled innovative fermented fish products that consider both flavor and health benefits are expected to become a significant segment in global food markets. The integration of multi-omics technologies, biotechnology-based approaches (including synthetic biology and metabolic engineering) and sensory and consumer sciences, is crucial for technological innovations related to fermented fish. The findings of this review will provide guidance on future development of new or improved fermented fish products through regulating microbial metabolic processes and enzymatic activities.
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Affiliation(s)
- Yueqi Wang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Qian Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
| | - Laihao Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Shengjun Chen
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yongqiang Zhao
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Chunsheng Li
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Huan Xiang
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Yanyan Wu
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang, China
- Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, China
| | - Dongxiao Sun-Waterhouse
- Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of The People's Republic of China, National R&D Center for Aquatic Product Processing, South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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Wen L, Yang L, Chen C, Li J, Fu J, Liu G, Kan Q, Ho CT, Huang Q, Lan Y, Cao Y. Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods. Crit Rev Food Sci Nutr 2023:1-17. [PMID: 37068005 DOI: 10.1080/10408398.2023.2199425] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/18/2023]
Abstract
Fermented foods are important components of the human diet. There is increasing awareness of abundant nutritional and functional properties present in fermented foods that arise from the transformation of substrates by microbial communities. Thus, it is significant to unravel the microbial communities and mechanisms of characteristic flavor formation occurring during fermentation. There has been rapid development of high-throughput and other omics technologies, such as metaproteomics and metabolomics, and as a result, there is growing recognition of the importance of integrating these approaches. The successful applications of multi-omics approaches and bioinformatics analyses have provided a solid foundation for exploring the fermentation process. Compared with single-omics, multi-omics analyses more accurately delineate microbial and molecular features, thus they are more apt to reveal the mechanisms of fermentation. This review introduces fermented foods and an overview of single-omics technologies - including metagenomics, metatranscriptomics, metaproteomics, and metabolomics. We also discuss integrated multi-omics and bioinformatic analyses and their role in recent research progress related to fermented foods, as well as summarize the main potential pathways involved in certain fermented foods. In the future, multilayered analyses of multi-omics data should be conducted to enable better understanding of flavor formation mechanisms in fermented foods.
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Affiliation(s)
- Linfeng Wen
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Lixin Yang
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Cong Chen
- Guangdong Eco-engineering Polytechnic, Guangzhou, China
| | - Jun Li
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
- Guangdong Meiweixian Flavoring Foods Co., Ltd, Zhongshan, China
| | - Jiangyan Fu
- Guangdong Meiweixian Flavoring Foods Co., Ltd, Zhongshan, China
| | - Guo Liu
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Qixin Kan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Qingrong Huang
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Yaqi Lan
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
| | - Yong Cao
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou, China
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Jia Y, Liu Y, Hu W, Cai W, Zheng Z, Luo C, Li D. Development of Candida autochthonous starter for cigar fermentation via dissecting the microbiome. Front Microbiol 2023; 14:1138877. [PMID: 36910204 PMCID: PMC9998997 DOI: 10.3389/fmicb.2023.1138877] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Accepted: 02/08/2023] [Indexed: 03/14/2023] Open
Abstract
Introduction The main goal of tobacco fermentation technology is to minimize the alkaloid content while improving flavor substance content. Methods This study revealed the microbial community structure and their metabolic functions during cigar leaf fermentation by high-throughput sequencing and correlation analysis, and evaluated the fermentation performance of functional microbes based on in vitro isolation and bioaugmentation fermentation. Results The relative abundance of Staphylococcus and Aspergillus increased first but then decreased during the fermentation, and would occupy the dominant position of bacterial and fungal communities, respectively, on the 21st day. Correlation analysis predicted that Aspergillus, Staphylococcus and Filobasidium could contribute to the formation of saccharide compounds, Bacillus might have degradation effects on nitrogenous substances. In particular, Candida, as a co-occurring taxa and biomarker in the later stage of fermentation, could not only degrade nitrogenous substrates and synthesize flavor substances, but also contribute to maintaining the stability of microbial community. Moreover, based on in vitro isolation and bioaugmentation inoculation, it was found that Candida parapsilosis and Candida metapsilosis could significantly reduce the alkaloids content and increase the content of flavor components in tobacco leaves. Discussion This study found and validated the critical role of Candida in the fermentation of cigar tobacco leaves through high-throughput sequencing and bioaugmentation inoculation, which would help guide the development of microbial starters and directional regulation of cigar tobacco quality.
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Affiliation(s)
- Yun Jia
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Industrial Co., Ltd., Chengdu, China.,School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wanrong Hu
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Industrial Co., Ltd., Chengdu, China
| | - Wen Cai
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Industrial Co., Ltd., Chengdu, China
| | - Zhaojun Zheng
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Cheng Luo
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Industrial Co., Ltd., Chengdu, China
| | - Dongliang Li
- Cigar Fermentation Technology Key Laboratory of China Tobacco, China Tobacco Industrial Co., Ltd., Chengdu, China
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8
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Consonni R, Cagliani L. Quality assessment of traditional food by NMR analysis. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Li G, Nie H, Huang S, Li X, Wu S, Tang X, Song M, Luo Y. Taste Compound Generation and Variation in Chinese Water Chestnut ( Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System. Foods 2022; 11:foods11233869. [PMID: 36496675 PMCID: PMC9737209 DOI: 10.3390/foods11233869] [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: 10/24/2022] [Revised: 11/08/2022] [Accepted: 11/18/2022] [Indexed: 12/03/2022] Open
Abstract
Chinese water chestnut (CWC) is popular among consumers due to its unique flavor and crisp and sweet taste. Thus far, the key substances affecting the taste compound of CWC are still unclear. In this study, we used UPLC-MS/MS and an electronic tongue system to study the effects of four typical steaming and cooking methods, cooking without peel for 10 min (PC), steaming without peel for 15 min (PS), cooking with peel for 30 min (WPC), steaming with peel for 30 min (WPS), on the taste compound generation and variation of CWC, and revealed the secret of its crisp and sweet taste. The results show that the electronic tongue can effectively identify the taste profile of CWC, and the effective tastes of CWC were umami, bitterness, saltiness, and sweetness. We screened 371 differential compounds from 640 metabolic species. Among them, nucleotides and their derivatives, carbohydrates, organic acids and their derivatives, and amino acids and their derivatives are closely related to the key taste of CWC, and these compounds affected the taste of CWC through six related metabolic pathways: oxidative phosphorylation and purine metabolism; alanine, aspartate, and glutamate; bile secretion; amino sugar and nucleotide sugar metabolism; the phenylpropane pathway; and toluene degradation. This study reveals the potential metabolic causes of taste compound generation and variation in the taste of CWC.
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Affiliation(s)
- Guanli Li
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Hui Nie
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Shuangquan Huang
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Xiaochun Li
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Shujie Wu
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Xiaoxian Tang
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Mubo Song
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
| | - Yanghe Luo
- Guangxi Key Laboratory of Health Care Food Science and Technology, Institute of Food Science and Engineering Technology, Hezhou University, Hezhou 542899, China
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Correspondence: ; Tel.: +86-0774-5228600; Fax: +86-0774-5228605
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Tian F, Woo SY, Lee SY, Park SB, Im JH, Chun HS. Mycotoxins in soybean-based foods fermented with filamentous fungi: Occurrence and preventive strategies. Compr Rev Food Sci Food Saf 2022; 21:5131-5152. [PMID: 36084140 DOI: 10.1111/1541-4337.13032] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2022] [Revised: 07/31/2022] [Accepted: 08/05/2022] [Indexed: 01/28/2023]
Abstract
Fermented soybean products are widely consumed worldwide, and their popularity is increasing. Filamentous fungi, such as Actinomucor, Aspergillus, Monascus, Mucor, Penicillium, Rhizopus, and Zymomonas, play critical roles in the fermentation processes of many soybean foods. However, besides producing essential enzymes for food fermentation, filamentous fungi can release undesirable or even toxic metabolites into the food. Mycotoxins are toxic secondary metabolites produced by certain filamentous fungi and may be detected during the food production process. Without effective prevention strategies, mycotoxin contamination in fermented soybean products poses a risk to human health. This review focused on the changes in mycotoxigenic fungal abundance and mycotoxin contamination at different stages during the production of soybean-based fermented foods, as well as effective strategies for preventing mycotoxin contamination in such products. Data from relevant studies demonstrated a tendency of change in the genera of mycotoxigenic fungi and types of mycotoxins (aflatoxins, alternariol, alternariol monomethyl ether, deoxynivalenol, fumonisins, ochratoxin A, rhizoxins, T-2 toxin, and zearalenone) present in the raw materials and the middle and final products. The applicability of traditional chemical and physical mitigation strategies and novel eco-friendly biocontrol approaches to prevent mycotoxin contamination in soybean-based fermented foods were discussed. The present review highlights the risks of mycotoxin contamination during the production of fermented soybean products and recommends promising strategies for eliminating mycotoxin contamination risk in soybean-based fermented foods.
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Affiliation(s)
- Fei Tian
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - So Young Woo
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Sang Yoo Lee
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Su Been Park
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Ju Hee Im
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
| | - Hyang Sook Chun
- Food Toxicology Laboratory, School of Food Science and Technology, Chung-Ang University, Anseong, Republic of Korea
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11
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Natural Environmental Variation Determines Microbial Diversity Patterns in Serofluid Dish, a Traditional Chinese Fermented Vegetable Food. Curr Microbiol 2022; 79:270. [PMID: 35881202 DOI: 10.1007/s00284-022-02965-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Accepted: 07/06/2022] [Indexed: 11/03/2022]
Abstract
Serofluid dish is a traditional fermented food that contains rich microbial populations. To gain insight into the environmental variables shaping the microbial diversity patterns, serofluid dish samples were collected from different areas, and 16S rRNA sequencing was performed. Analyses revealed both species and community diversity, including phylotype richness, Shannon index and phylogenetic diversity, were mostly influenced by pH. Additionally, such effects were corroborated by the Mantel test of pairwise UniFrac distances and variable selection of multiple linear regression models. Eventually, correlations between dominant lineages and the pH of serofluid dish other than geographical distance explained a large portion of the changes in microbial composition and diversity. Lactobacillus and related genera, Pediococcus and Acetobacter were largely driven by the variability of pH, and higher richness was observed under moderate pH ranges. Collectively, the results demonstrated that a microbial diversity pattern in serofluid dish is predictable by natural environmental variation and can be better understood through pH conditions.
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Li Z, Dong L, Zhao C, Zhang F, Zhao S, Zhan J, Li J, Li L. Development of a High-Coverage Quantitative Metabolome Analysis Method Using Four-Channel Chemical Isotope Labeling LC-MS for Analyzing High-Salt Fermented Food. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8827-8837. [PMID: 35786923 DOI: 10.1021/acs.jafc.2c03481] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Metabolome analysis of high-salt fermented food can be an analytical challenge, as the salts can interfere with the sample processing and analysis. In this work, we describe a four-channel chemical isotope labeling (CIL) LC-MS approach for a comprehensive metabolome analysis of high-salt fermented food. The workflow includes metabolite extraction, chemical labeling of metabolites using dansyl chloride, dansylhydrazine, or p-dimethylaminophenacyl bromide reagents to enhance separation and ionization, LC-UV measurement of the total concentration of dansyl-labeled metabolites in each sample for sample normalization, mixing of 13C- and 12C-reagent-labeled samples, high-resolution LC-MS analysis, and data processing. Metabolome analysis of fermented foods, including fermented red pepper (FRP) sauce, soy sauce, and sufu (a fermented soybean food), showed unprecedented high metabolic coverage. Metabolome comparison of FRP, soy sauce, and sufu, as well as soy sauce and sufu, indicated great diversity of metabolite types and abundances in these foods. In addition, we analyzed two groups of samples of the same type, FRP with 10% (w/w) and 15% (w/w) salt contents, and detected large variations in multiple categories of metabolites belonging to a number of different metabolic pathways. We envisage that this CIL LC-MS approach can be generally used for metabolomic studies of high-salt fermented food. CIL LC-MS allows high-coverage identification and quantification that could not be done using other methods.
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Affiliation(s)
- Zhihua Li
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
| | - Ling Dong
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
| | - Chi Zhao
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
| | - Fengju Zhang
- Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu, Sichuan 610066, China
| | - Shuang Zhao
- Xiamen Meliomics Technology Co., Ltd., Xiamen, Fujian 361028, China
| | - Jingjing Zhan
- Xiamen Meliomics Technology Co., Ltd., Xiamen, Fujian 361028, China
| | - Jia Li
- Xiamen Meliomics Technology Co., Ltd., Xiamen, Fujian 361028, China
| | - Liang Li
- The Metabolomics Innovation Centre and Department of Chemistry, University of Alberta, Edmonton, Alberta T6G 2G2, Canada
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Wang Y, Lin L, Li L, Li Q, Gao M, Yang X, Yang J, Xie C. Dynamic changes of differential metabolites and key metabolic pathways of Gastrodia elata Blume during fermentation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2088788] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yu Wang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Ling Lin
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Lilang Li
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Qiji Li
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Ming Gao
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Xiaosheng Yang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Juan Yang
- State Key Laboratory of Functions and Applications of Medicinal Plants, Guizhou Medical University, Guiyang, China
- The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang, China
| | - Chunzhi Xie
- College of Food and Biotechnology Engineering, Xuzhou University of Technology, Xuzhou, China
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Analysis of the relationship between microorganisms and flavour development in dry-cured grass carp by high-throughput sequencing, volatile flavour analysis and metabolomics. Food Chem 2022; 368:130889. [PMID: 34438175 DOI: 10.1016/j.foodchem.2021.130889] [Citation(s) in RCA: 64] [Impact Index Per Article: 32.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 07/29/2021] [Accepted: 08/14/2021] [Indexed: 02/07/2023]
Abstract
Complex microbial community plays an important role for flavor formation in traditional dry-cured grass carp. To investigate the correlation between microorganisms and flavour development, the bacterial diversity and flavour quality of dry-cured fish at different stages of fermentation were analysed using high-throughput sequencing, volatile flavour analysis and metabolomics. Cobetia, Staphylococcus and Ralstonia were the dominant genera in dry-cured fish, with relative abundances of 37.78%, 34.46% and 3.2%, respectively. The flavour of dry-cured fish samples varied as the abundance of aldehydes, alcohols, small peptides, FAAs and carboxylic acids showed a great increase during fermentation. Moreover, there were significant correlations (P < 0.05) between specific microorganisms and volatile indicators, as well as flavour metabolites. Staphylococcus, as the dominant bacterial genus, is involved in the mechanism of flavour formation in dry-cured fish during fermentation. This information is useful for elucidating the mechanism of flavour formation in dry-cured fish.
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Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract. Foods 2021; 11:foods11010063. [PMID: 35010189 PMCID: PMC8750577 DOI: 10.3390/foods11010063] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/21/2021] [Accepted: 12/23/2021] [Indexed: 12/15/2022] Open
Abstract
Salt is one of the most important factors for fermented foods, but the effect of salt treatment time on the quality of fermented foods has rarely been studied. In this study, the effect of different salt treatment times (0, 48, and 96 h) after the start of fermentation on the quality of the soy sauce moromi extract (SSME) was investigated. As the salt treatment time was delayed, the population of Aspergillus oryzae, Lactobacillaceae, and Enterococcaecea in SSME increased, whereas the population of Staphylococcaceae and Bacillaceae decreased, leading to changes in the enzymatic activity and metabolite profiles. In particular, the contents of amino acids, peptides, volatile compounds, acidic compounds, sugars, and secondary metabolites were significantly affected by the salt treatment time, resulting in changes in the sensory quality and appearance of SSME. The correlation data showed that metabolites, bacterial population, and sensory parameters had strong positive or negative correlations with each other. Moreover, based on metabolomics analysis, the salt treatment-time-related SSME metabolomic pathway was proposed. Although further studies are needed to elucidate the salt treatment mechanism in fermented foods, our data can be useful to better understand the effect of salt treatment time on the quality of fermented foods.
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Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products. Foods 2021; 10:foods10112516. [PMID: 34828797 PMCID: PMC8624193 DOI: 10.3390/foods10112516] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 10/15/2021] [Accepted: 10/18/2021] [Indexed: 11/17/2022] Open
Abstract
Though varying metabolomes are believed to influence distinctive characteristics of different soy foods, an in-depth, comprehensive analysis of both soluble and volatile metabolites is largely unreported. The metabolite profiles of different soy products, including cheonggukjang, meju, doenjang, and raw soybean, were characterized using LC-MS (liquid chromatography–mass spectrometry), GC-MS (gas chromatography–mass spectrometry), and headspace solid-phase microextraction (HS-SPME) GC-MS. Principal component analysis (PCA) showed that the datasets for the cheonggukjang, meju, and doenjang extracts were distinguished from the non-fermented soybean across PC1, while those for cheonggukjang and doenjang were separated across PC2. Volatile organic compound (VOC) profiles were clearly distinct among doenjang and soybean, cheonggukjang, and meju samples. Notably, the relative contents of the isoflavone glycosides and DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) conjugated soyasaponins were higher in soybean and cheonggukjang, compared to doenjang, while the isoflavone aglycones, non-DDMP conjugated soyasaponins, and amino acids were significantly higher in doenjang. Most VOCs, including the sulfur containing compounds aldehydes, esters, and furans, were relatively abundant in doenjang. However, pyrazines, 3-methylbutanoic acid, maltol, and methoxyphenol were higher in cheonggukjang, which contributed to the characteristic aroma of soy foods. We believe that this study provides the fundamental insights on soy food metabolomes, which determine their nutritional, functional, organoleptic, and aroma characteristics.
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Gao Y, Hou L, Gao J, Li D, Tian Z, Fan B, Wang F, Li S. Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review. Foods 2021; 10:2294. [PMID: 34681343 PMCID: PMC8534989 DOI: 10.3390/foods10102294] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Accepted: 09/22/2021] [Indexed: 12/15/2022] Open
Abstract
Fermentation is an important process that can provide new flavors and nutritional and functional foods, to deal with changing consumer preferences. Fermented foods have complex chemical components that can modulate unique qualitative properties. Consequently, monitoring the small molecular metabolites in fermented food is critical to clarify its qualitative properties and help deliver personalized nutrition. In recent years, the application of metabolomics to nutrition research of fermented foods has expanded. In this review, we examine the application of metabolomics technologies in food, with a primary focus on the different analytical approaches suitable for food metabolomics and discuss the advantages and disadvantages of these approaches. In addition, we summarize emerging studies applying metabolomics in the comprehensive analysis of the flavor, nutrition, function, and safety of fermented foods, as well as emphasize the applicability of metabolomics in characterizing the qualitative properties of fermented foods.
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Affiliation(s)
- Yaxin Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Lizhen Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Jie Gao
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Danfeng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Zhiliang Tian
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
| | - Bei Fan
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Fengzhong Wang
- Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Shuying Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China; (Y.G.); (L.H.); (J.G.); (D.L.); (Z.T.); (B.F.)
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18
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Tabago MKAG, Calingacion MN, Garcia J. Recent advances in NMR-based metabolomics of alcoholic beverages. FOOD CHEMISTRY. MOLECULAR SCIENCES 2021; 2:100009. [PMID: 35415632 PMCID: PMC8991939 DOI: 10.1016/j.fochms.2020.100009] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/09/2020] [Revised: 11/30/2020] [Accepted: 12/27/2020] [Indexed: 01/14/2023]
Abstract
Alcoholic beverages have a complex chemistry that can be influenced by their alcoholic content, origin, fermentation process, additives, and contaminants. The complex composition of these beverages leave them susceptible to fraud, potentially compromising their authenticity, quality, and market value, thus increasing risks to consumers' health. In recent years, intensive studies have been carried out on alcoholic beverages using different analytical techniques to evaluate the authenticity, variety, age, and fermentation processes that were used. Among these techniques, NMR-based metabolomics holds promise in profiling the chemistry of alcoholic beverages, especially in Asia where metabolomics studies on alcoholic beverages remain limited.
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Affiliation(s)
- Maria Krizel Anne G. Tabago
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
| | - Mariafe N. Calingacion
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
| | - Joel Garcia
- Chemistry Department, De La Salle University, 2401 Taft Avenue, Malate, Manila, Metro Manila 1004, Philippines
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19
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Application of UHPLC-Q-TOF-MS/MS metabolomics approach to investigate the taste and nutrition changes in tilapia fillets treated with different thermal processing methods. Food Chem 2021; 356:129737. [PMID: 33836358 DOI: 10.1016/j.foodchem.2021.129737] [Citation(s) in RCA: 52] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 03/23/2021] [Accepted: 03/28/2021] [Indexed: 11/20/2022]
Abstract
Thermal processing is a common processing method for tilapia which has an important impact on the quality and characteristics of fish meat. This study aimed to investigate changes in the metabolites of tilapia fillets after thermal processing. In this work, we used a UHPLC-Q-TOF-MS/MS metabolomics method to identify and screen differential metabolites. A total of 249 metabolites were identified from tilapia fillet samples, 24, 29 and 24 differential metabolites were screened from steaming/raw, boiling/raw and air frying/raw groups, respectively. Thermal processing significantly changed the quality of tilapia fillets, and the contribution of amino acids, phospholipids and nucleotides to different metabolites was large and had important impacts on the taste and nutrition of tilapia fillets. Metabolomics is an effective method for quality detection of thermal processing in aquatic products. This study provides the theoretical basis for the selection of optimized processing methods for tilapia.
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20
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Evaluation of small molecular metabolites and sensory properties of Xuanwei ham salted with partial replacement of NaCl by KCl. Meat Sci 2021; 175:108465. [PMID: 33610908 DOI: 10.1016/j.meatsci.2021.108465] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 02/05/2023]
Abstract
The study was to understand the effect of the partial substitution of NaCl by KCl on small molecular metabolites and sensory quality of Xuanwei ham. Thirty green hams were randomly divided into five treatments, and salted with 100% NaCl (I), 70% NaCl+30% KCl (II), 60% NaCl+40% KCl (III), 50% NaCl+50% KCl (IV) and 40% NaCl+60% KCl (V), respectively. With the increase of KCl substitution, the moisture content of Xuanwei ham increased. Non-targeted ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-Q-Exactive-MS) was used to study the effect of partial substitution of NaCl by KCl, and twenty-eight metabolites were identified as markers of small molecular metabolites in the different treatments. KCl substitution promoted the release of tryptophan, histidine, citrulline, lysine, creatine and oleic acid, which contributed to improve the flavor and taste of ham. Therefore, the treatment II and III could reduce the NaCl content of Xuanwei ham by 30% and 40%, and maintained a better sensory acceptability.
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21
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Lotfy MM, Sayed AM, AboulMagd AM, Hassan HM, El Amir D, Abouzid SF, El-Gendy AO, Rateb ME, Abdelmohsen UR, Alhadrami H, Mohammed R. Metabolomic profiling, biological evaluation of Aspergillus awamori, the river Nile-derived fungus using epigenetic and OSMAC approaches. RSC Adv 2021; 11:6709-6719. [PMID: 35423214 PMCID: PMC8694877 DOI: 10.1039/d0ra07578g] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2020] [Accepted: 01/10/2021] [Indexed: 11/21/2022] Open
Abstract
LC-HRMS-based metabolomics approach was applied to the river Nile-derived fungus Aspergillus awamori after its fermentation on four different media and using four epigenetic modifiers as elicitors. Thereafter, a comprehensive multivariate statistical analysis such as PCA, PLS-DA and OPLS-DA were employed to explain the generated metabolomic data (1587 features). PCA showed that the fungus displayed a unique chemical profile in each medium or elicitor. Additionally, PLS-DA results revealed the upregulated metabolites under each of these conditions. Results indicated that both rice and malt dextrose agar were recognized as the best media in terms of secondary metabolites diversity and showed better profiles than the four applied epigenetic modifiers, of which nicotinamide was the best secondary metabolite elicitor. Testing the antibacterial and cytotoxic effects of all A. awamori-derived extracts revealed that using epigenetic modifiers can induce antimicrobial metabolites against S. aureus and E. coli, whereas using rice, malt dextrose or nicotinamide can induce groups of cytotoxic metabolites. OPLS-DA results assisted in the putative identification of the induced metabolites that could be responsible for these observed inhibitory activities. This study highlighted how powerful the OSMAC approach in maximizing of the chemical diversity of a single organism. Furthermore, it revealed the power of metabolomics in tracing, profiling and categorizing such chemical diversity and even targeting the possible bioactive candidates which require further scaling up studies in the future. LC-HRMS-based metabolomics approach was applied to the river Nile-derived fungus Aspergillus awamori after its fermentation on four different media and using four epigenetic modifiers as elicitors.![]()
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Affiliation(s)
- Momen M Lotfy
- Pharmacognosy Department, Faculty of Pharmacy, Beni-Suef University Beni-Suef 62111 Egypt +20 1202442204
| | - Ahmed M Sayed
- Department of Pharmacognosy, Faculty of Pharmacy, Nahda University Beni-Suef 62513 Egypt
| | - Asmaa M AboulMagd
- Pharmaceutical Chemistry Department, Faculty of Pharmacy, Nahda University Beni-Suef 62513 Egypt
| | - Hossam M Hassan
- Pharmacognosy Department, Faculty of Pharmacy, Beni-Suef University Beni-Suef 62111 Egypt +20 1202442204.,Department of Pharmacognosy, Faculty of Pharmacy, Nahda University Beni-Suef 62513 Egypt
| | - Dalia El Amir
- Pharmacognosy Department, Faculty of Pharmacy, Beni-Suef University Beni-Suef 62111 Egypt +20 1202442204
| | - Sameh F Abouzid
- Pharmacognosy Department, Faculty of Pharmacy, Beni-Suef University Beni-Suef 62111 Egypt +20 1202442204
| | - Ahmed O El-Gendy
- Microbiology and Immunology Department, Faculty of Pharmacy, Beni-Suef University Beni-Suef 62111 Egypt
| | - Mostafa E Rateb
- School of Computing, Engineering & Physical Science, University of the West of Scotland Paisley PA1 2BE Scotland UK
| | - Usama R Abdelmohsen
- Department of Pharmacognosy, Faculty of Pharmacy, Minia University Minia 61519 Egypt.,Department of Pharmacognosy, Faculty of Pharmacy, Deraya University 7 Universities Zone 61111 New Minia City Egypt.,Department of Pharmacognosy, College of Pharmacy, King Khalid University Abha 61441 Saudi Arabia
| | - Hani Alhadrami
- Department of Medical Laboratory Technology, King Abdulaziz University P.O. Box 80402 Jeddah 21589 Saudi Arabia.,Special Infectious Agent Unit, King Fahd Medical Research Centre P.O. Box 80402 Jeddah 21589 Saudi Arabia
| | - Rabab Mohammed
- Pharmacognosy Department, Faculty of Pharmacy, Beni-Suef University Beni-Suef 62111 Egypt +20 1202442204
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Adebo OA, Oyeyinka SA, Adebiyi JA, Feng X, Wilkin JD, Kewuyemi YO, Abrahams AM, Tugizimana F. Application of gas chromatography–mass spectrometry (GC‐MS)‐based metabolomics for the study of fermented cereal and legume foods: A review. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14794] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Oluwafemi Ayodeji Adebo
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus GautengP.O. Box 17011South Africa
| | - Samson Adeoye Oyeyinka
- School of Agriculture and Food Technology Alafua Campus University of the South Pacific Suva Fiji
| | - Janet Adeyinka Adebiyi
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus GautengP.O. Box 17011South Africa
| | - Xi Feng
- Department of Nutrition Food Science and Packaging San Jose State University One Washington Square San Jose CA95192USA
| | - Jonathan D. Wilkin
- Division of Engineering and Food Science School of Applied Sciences Abertay University Dundee United Kingdom
| | - Yusuf Olamide Kewuyemi
- School of Tourism and Hospitality College of Business and Economics University of Johannesburg P. O. Box 524Bunting Road Campus Johannesburg South Africa
| | - Adrian Mark Abrahams
- Department of Biotechnology and Food Technology Faculty of Science University of Johannesburg Doornfontein Campus GautengP.O. Box 17011South Africa
| | - Fidele Tugizimana
- International R&D Omnia Group, Ltd P.O. Box 69888 Gauteng South Africa
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23
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A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation. Appl Environ Microbiol 2020; 86:AEM.00306-20. [PMID: 32303548 DOI: 10.1128/aem.00306-20] [Citation(s) in RCA: 49] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Accepted: 04/14/2020] [Indexed: 12/30/2022] Open
Abstract
Humans have used high salinity for the production of bean-based fermented foods over thousands of years. Although high salinity can inhibit the growth of harmful microbes and select functional microbiota in an open environment, it also affects fermentation efficiency of bean-based fermented foods and has a negative impact on people's health. Therefore, it is imperative to develop novel defined starter cultures for reduced-salt fermentation in a sterile environment. Here, we explored the microbial assembly and function in the fermentation of traditional Chinese broad bean paste with 12% salinity. The results revealed that the salinity and microbial interactions together drove the dynamic of community and pointed out that five dominant genera (Staphylococcus, Bacillus, Weissella, Aspergillus, and Zygosaccharomyces) may play different key roles in different fermentation stages. Then, core species were isolated from broad bean paste, and their salinity tolerance, interactions, and metabolic characteristics were evaluated. The results provided an opportunity to validate in situ predictions through in vitro dissection of microbial assembly and function. Last, we reconstructed the synthetic microbial community with five strains (Aspergillus oryzae, Bacillus subtilis, Staphylococcus gallinarum, Weissella confusa, and Zygosaccharomyces rouxii) under different salinities and realized efficient fermentation of broad bean paste for 6 weeks in a sterile environment with 6% salinity. In general, this work provided a bottom-up approach for the development of a simplified microbial community model with desired functions to improve the fermentation efficiency of bean-based fermented foods by deconstructing and reconstructing the microbial structure and function.IMPORTANCE Humans have mastered high-salinity fermentation techniques for bean-based fermented product preparation over thousands of years. High salinity was used to select the functional microbiota and conducted food fermentation production with unique flavor. Although a high-salinity environment is beneficial for suppressing harmful microbes in the open fermentation environment, the fermentation efficiency of functional microbes is partially inhibited. Therefore, application of defined starter cultures for reduced-salt fermentation in a sterile environment is an alternative approach to improve the fermentation efficiency of bean-based fermented foods and guide the transformation of traditional industry. However, the assembly and function of self-organized microbiota in an open fermentation environment are still unclear. This study provides a comprehensive understanding of microbial function and the mechanism of community succession in a high-salinity environment during the fermentation of broad bean paste so as to reconstruct the microbial community and realize efficient fermentation of broad bean paste in a sterile environment.
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24
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Belleggia L, Aquilanti L, Ferrocino I, Milanović V, Garofalo C, Clementi F, Cocolin L, Mozzon M, Foligni R, Haouet MN, Scuota S, Framboas M, Osimani A. Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring. Food Microbiol 2020; 91:103503. [PMID: 32539969 DOI: 10.1016/j.fm.2020.103503] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 04/01/2020] [Accepted: 04/01/2020] [Indexed: 12/31/2022]
Abstract
In this study, the microbiota of ready-to-eat surströmming from three Swedish producers were studied using a combined approach. The pH values of the samples ranged between 6.67 ± 0.01 and 6.98 ± 0.01, whereas their aw values were between 0.911 ± 0.001 and 0.940 ± 0.001. The acetic acid concentration was between 0.289 ± 0.009 g/100 g and 0.556 ± 0.036 g/100 g. Very low concentrations of lactic acid were measured. Viable counting revealed the presence of mesophilic aerobes, mesophilic lactobacilli and lactococci as well as halophilic lactobacilli and lactococci, coagulase-negative staphylococci, halophilic aerobes and anaerobes. Negligible counts for Enterobacteriaceae, Pseudomonadaceae and total eumycetes were observed, whereas no sulfite-reducing anaerobes were detected. Listeria monocytogenes and Salmonella spp. were absent in all samples. Multiplex real-time PCR revealed the absence of the bont/A, bont/B, bont/E, bont/F, and 4gyrB (CP) genes, which encode botulinic toxins, in all the samples analyzed. Metagenomic sequencing revealed the presence of a core microbiota dominated by Halanaerobium praevalens, Alkalibacterium gilvum, Carnobacterium spp., Tetragenococcus halophilus, Clostridiisalibacter spp. and Porphyromonadaceae. Psychrobacter celer, Ruminococcaceae, Marinilactibacillus psychrotolerans, Streptococcus infantis and Salinivibrio costicola were detected as minor OTUs. GC-MS analysis of volatile components revealed the massive presence of trimethylamine and sulphur compounds. Moreover, 1,2,4-trithiolane, phenols, ketones, aldehydes, alcohols, esters and long chain aliphatic hydrocarbons were also detected. The data obtained allowed pro-technological bacteria, which are well-adapted to saline environments, to be discovered for the first time. Further analyses are needed to better clarify the extent of the contribution of either the microbiota or autolytic enzymes of the fish flesh in the aroma definition.
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Affiliation(s)
- Luca Belleggia
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Lucia Aquilanti
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy.
| | - Vesna Milanović
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Cristiana Garofalo
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Francesca Clementi
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Luca Cocolin
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy
| | - Massimo Mozzon
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Roberta Foligni
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - M Naceur Haouet
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Stefania Scuota
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Marisa Framboas
- Istituto Zooprofilattico Sperimentale dell'Umbria e delle Marche, via Salvemini, Perugia, Italy
| | - Andrea Osimani
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy.
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Abstract
Numerous traditional low-alcohol fermented beverages produced from fruit or vegetables are described around the world. Fruit and vegetables and lactic fermented products both present nutritional benefits, which give reasons for the recent expansion of non-dairy lactic fermented juices on the market. In addition, fruit and vegetable juices are new carriers for probiotic bacteria. Specific phenotypic traits of lactic acid bacteria (LAB) are required so that LAB can effectively grow in fruit or vegetable juices, increase their safety and improve their sensory and nutritional quality. From the diversity of microbiota of spontaneous fermentations, autochthonous starters can be selected, and their higher performance than allochthonous LAB was demonstrated. Achieving long-term storage and constant high quality of these beverages requires additional processing steps, such as heat treatment. Alternatives to conventional treatments are investigated as they can better preserve nutritional properties, extract bioactive compounds and promote the growth and metabolism of LAB. Specific processing approaches were shown to increase probiotic viability of fruit and vegetable juices. More knowledge on the metabolic activity of lactic acid bacterium consortium in fruit or vegetable juices has become a bottleneck for the understanding and the prediction of changes in bioactive compounds for functional beverages development. Hopefully, the recent developments of metabolomics and methods to describe enzymatic machinery can result in the reconstruction of fermentative pathways.
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Lu Y, Yang L, Yang G, Chi Y, Sun Q, He Q. Insight into the Fermentation of Chinese Horse Bean-chili-paste. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1717525] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Yunhao Lu
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Linzi Yang
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Guohua Yang
- Sichuan Dandan Pixian-douban Co.; Ltd., Chengdu, P. R. China
| | - Yuanlong Chi
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Qun Sun
- College of Life Sciences, Sichuan University, Chengdu, P. R. China
| | - Qiang He
- College of Biomass Science and Engineering, Sichuan University, Chengdu, P. R. China
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27
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Wang Y, Qin S, Jia J, Huang L, Li F, Jin F, Ren Z, Wang Y. Intestinal Microbiota-Associated Metabolites: Crucial Factors in the Effectiveness of Herbal Medicines and Diet Therapies. Front Physiol 2019; 10:1343. [PMID: 31736775 PMCID: PMC6828839 DOI: 10.3389/fphys.2019.01343] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2019] [Accepted: 10/09/2019] [Indexed: 12/14/2022] Open
Abstract
Although the efficacy of herbal medicines (HMs) and traditional Chinese medicines (TCMs) in human diseases has long been recognized, their development has been hindered in part by a lack of a comprehensive understanding of their mechanisms of action. Indeed, most of the compounds extracted from HMs can be metabolized into specific molecules by host microbiota and affect pharmacokinetics and toxicity. Moreover, HMs modulate the constitution of host intestinal microbiota to maintain a healthy gut ecology. Dietary interventions also show great efficacy in treating some refractory diseases, and the commensal microbiota potentially has significant implications for the high inter-individual differences observed in such responses. Herein, we mainly discuss the contribution of the intestinal microbiota to high inter-individual differences in response to HMs and TCMs, and especially the already known metabolites of the HMs produced by the intestinal microbiota. The contribution of commensal microbiota to the inter-individual differences in response to dietary therapy is also briefly discussed. This review highlights the significance of intestinal microbiota-associated metabolites to the efficiency of HMs and dietary interventions. Our review may help further identify the mechanisms leading to the inter-individual differences in the effectiveness of HM and dietary intervention from the perspective of their interactions with the intestinal microbiota.
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Affiliation(s)
- Yiliang Wang
- Guangzhou Jinan Biomedicine Research and Development Center, Institute of Biomedicine, College of Life Science and Technology, Jinan University, Guangzhou, China
- Key Laboratory of Virology of Guangzhou, Jinan University, Guangzhou, China
- Key Laboratory of Bioengineering Medicine of Guangdong Province, Jinan University, Guangzhou, China
| | - Shurong Qin
- Guangzhou Jinan Biomedicine Research and Development Center, Institute of Biomedicine, College of Life Science and Technology, Jinan University, Guangzhou, China
- Key Laboratory of Virology of Guangzhou, Jinan University, Guangzhou, China
- Key Laboratory of Bioengineering Medicine of Guangdong Province, Jinan University, Guangzhou, China
- College of Pharmacy, Jinan University, Guangzhou, China
| | - Jiaoyan Jia
- Guangzhou Jinan Biomedicine Research and Development Center, Institute of Biomedicine, College of Life Science and Technology, Jinan University, Guangzhou, China
- Key Laboratory of Virology of Guangzhou, Jinan University, Guangzhou, China
- Key Laboratory of Bioengineering Medicine of Guangdong Province, Jinan University, Guangzhou, China
| | - Lianzhou Huang
- Guangzhou Jinan Biomedicine Research and Development Center, Institute of Biomedicine, College of Life Science and Technology, Jinan University, Guangzhou, China
- Key Laboratory of Virology of Guangzhou, Jinan University, Guangzhou, China
- Key Laboratory of Bioengineering Medicine of Guangdong Province, Jinan University, Guangzhou, China
- College of Pharmacy, Jinan University, Guangzhou, China
| | - Feng Li
- Guangzhou Jinan Biomedicine Research and Development Center, Institute of Biomedicine, College of Life Science and Technology, Jinan University, Guangzhou, China
- Key Laboratory of Virology of Guangzhou, Jinan University, Guangzhou, China
- Key Laboratory of Bioengineering Medicine of Guangdong Province, Jinan University, Guangzhou, China
| | - Fujun Jin
- Integrated Chinese and Western Medicine Postdoctoral Research Station, Jinan University, Guangzhou, China
| | - Zhe Ren
- Guangzhou Jinan Biomedicine Research and Development Center, Institute of Biomedicine, College of Life Science and Technology, Jinan University, Guangzhou, China
- Key Laboratory of Virology of Guangzhou, Jinan University, Guangzhou, China
- Key Laboratory of Bioengineering Medicine of Guangdong Province, Jinan University, Guangzhou, China
| | - Yifei Wang
- Guangzhou Jinan Biomedicine Research and Development Center, Institute of Biomedicine, College of Life Science and Technology, Jinan University, Guangzhou, China
- Key Laboratory of Virology of Guangzhou, Jinan University, Guangzhou, China
- Key Laboratory of Bioengineering Medicine of Guangdong Province, Jinan University, Guangzhou, China
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28
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Tofalo R, Fusco V, Böhnlein C, Kabisch J, Logrieco AF, Habermann D, Cho GS, Benomar N, Abriouel H, Schmidt-Heydt M, Neve H, Bockelmann W, Franz CMAP. The life and times of yeasts in traditional food fermentations. Crit Rev Food Sci Nutr 2019; 60:3103-3132. [PMID: 31656083 DOI: 10.1080/10408398.2019.1677553] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of food production, as they have been used since centuries in bread-making or in the production of alcoholic beverages such as wines or beers. Relative to this importance, a lot of research has been devoted to the study of yeasts involved in making these important products. The role of yeasts in other fermentations in association with other microorganisms - mainly lactic acid bacteria - has been relatively less studied, and often it is not clear if yeasts occurring in such fermentations are contaminants with no role in the fermentation, spoilage microorganisms or whether they actually serve a technological or functional purpose. Some knowledge is available for yeasts used as starter cultures in fermented raw sausages or in the production of acid curd cheeses. This review aimed to summarize the current knowledge on the taxonomy, the presence and potential functional or technological roles of yeasts in traditional fermented plant, dairy, fish and meat fermentations.
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Affiliation(s)
- Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
| | - Vincenzina Fusco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Christina Böhnlein
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Jan Kabisch
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Antonio F Logrieco
- Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy
| | - Diana Habermann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Gyu-Sung Cho
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Nabil Benomar
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Hikmate Abriouel
- Área de Microbiología, Departamento de Ciencias de la Salud, Facultad de Ciencias Experimentales, Universidad de Jaén, Jaén, Spain
| | - Markus Schmidt-Heydt
- Department of Safety and Quality of Fruit and Vegetables, Max Rubner-Institut, Karlsruhe, Germany
| | - Horst Neve
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Wilhelm Bockelmann
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
| | - Charles M A P Franz
- Department of Microbiology and Biotechnology, Max Rubner-Institut, Kiel, Germany
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29
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Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation. Food Chem 2019; 296:132-141. [DOI: 10.1016/j.foodchem.2019.05.043] [Citation(s) in RCA: 61] [Impact Index Per Article: 12.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 03/28/2019] [Accepted: 05/07/2019] [Indexed: 12/15/2022]
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30
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Singh D, Lee S, Lee CH. Fathoming Aspergillus oryzae metabolomes in formulated growth matrices. Crit Rev Biotechnol 2019; 39:35-49. [PMID: 30037282 DOI: 10.1080/07388551.2018.1490246] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2017] [Revised: 05/17/2018] [Accepted: 05/27/2018] [Indexed: 01/11/2023]
Abstract
The stochasticity of Aspergillus oryzae (Trivially: the koji mold) pan-metabolomes commensurate with its ubiquitously distributed landscapes, i.e. growth matrices have been seemed uncharted since its food fermentative systems are mostly being investigated. In this review, we explicitly have discussed the likely tendencies of A. oryzae metabolomes pertaining to its growth milieu formulated with substrate matrices of varying nature, composition, texture, and associated physicochemical parameters. We envisaged typical food matrices, namely, meju, koji, and moromi as the semi-natural cultivation models toward delineating the metabolomic patterns of the koji mold, which synergistically influences the organoleptic and functional properties of the end products. Further, we highlighted how tailored conditions in sub-natural growth matrices, i.e. synthetic cultivation media blends, inducers, and growth surfaces, may influence A. oryzae metabolomes and targeted phenotypes. In general, the sequential or synchronous growth of A. oryzae on formulated matrices results in a number of metabolic tradeoffs with its immediate microenvironment influencing its adaptive and regulatory metabolomes. In broader context, evaluating the metabolic plasticity of A. oryzae relative to the tractable variables in formulated growth matrices might help approximate its growth and metabolism in the more complex natural matrices and environs. These approaches may considerably help in the design and manipulation of hybrid cultivation systems towards the efficient harnessing of commercial molds.
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Affiliation(s)
- Digar Singh
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, Korea
| | - Sunmin Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, Korea
| | - Choong Hwan Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, Korea
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31
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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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32
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33
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Son SY, Lee S, Singh D, Lee NR, Lee DY, Lee CH. Comprehensive Secondary Metabolite Profiling Toward Delineating the Solid and Submerged-State Fermentation of Aspergillus oryzae KCCM 12698. Front Microbiol 2018; 9:1076. [PMID: 29887844 PMCID: PMC5981208 DOI: 10.3389/fmicb.2018.01076] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2017] [Accepted: 05/07/2018] [Indexed: 01/30/2023] Open
Abstract
Aspergillus oryzae has been commonly used to make koji, meju, and soy sauce in traditional food fermentation industries. However, the metabolic behaviors of A. oryzae during fermentation in various culture environments are largely uncharacterized. Thus, we performed time resolved (0, 4, 8, 12, 16 day) secondary metabolite profiling for A. oryzae KCCM 12698 cultivated on malt extract agar and broth (MEA and MEB) under solid-state fermentation (SSF) and submerged fermentation (SmF) conditions using the ultrahigh performance liquid chromatography-linear trap quadrupole-ion trap-mass spectrometry (UHPLC-LTQ-IT-MS/MS) followed by multivariate analyses. We observed the relatively higher proportions of coumarins and oxylipins in SSF, whereas the terpenoids were abundant in SmF. Moreover, we investigated the antimicrobial efficacy of metabolites that were extracted from SSF and SmF. The SSF extracts showed higher antimicrobial activities as compared to SmF, with higher production rates of bioactive secondary metabolites viz., ketone-citreoisocoumarin, pentahydroxy-anthraquinone, hexylitaconic acid, oxylipins, and saturated fatty acids. The current study provides the underpinnings of a metabolomic framework regarding the growth and bioactive compound production for A. oryzae under the primarily employed industrial cultivation states. Furthermore, the study holds the potentials for rapid screening and MS-characterization of metabolites helpful in determining the consumer safety implications of fermented foods involving Koji mold.
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Affiliation(s)
- Su Y Son
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea
| | - Sunmin Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea
| | - Digar Singh
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea
| | - Na-Rae Lee
- NUS Synthetic Biology for Clinical and Technological Innovation (SynCTI), Life Sciences Institute, National University of Singapore, Singapore, Singapore
| | - Dong-Yup Lee
- NUS Synthetic Biology for Clinical and Technological Innovation (SynCTI), Life Sciences Institute, National University of Singapore, Singapore, Singapore.,Bioprocessing Technology Institute, Agency for Science, Technology and Research (ASTAR), Singapore, Singapore.,School of Chemical Engineering, Sungkyunkwan University, Suwon, South Korea
| | - Choong H Lee
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, South Korea
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34
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Fruits and vegetables, as a source of nutritional compounds and phytochemicals: Changes in bioactive compounds during lactic fermentation. Food Res Int 2018; 104:86-99. [DOI: 10.1016/j.foodres.2017.09.031] [Citation(s) in RCA: 244] [Impact Index Per Article: 40.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2017] [Revised: 08/27/2017] [Accepted: 09/09/2017] [Indexed: 12/18/2022]
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35
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Mi Z, Kwok LY, Xue J, Wang Y, Zhang H, Chen Y. Fermentation dynamics ofLactobacillus helveticusH9 revealed by ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13723] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Zhihui Mi
- Key Laboratory of Dairy Biotechnology and Engineering; Ministry of Education; Inner Mongolia Agricultural University; Huhhot 010018 China
- Key Laboratory of Dairy Products Processing; Ministry of Agriculture; Inner Mongolia Agricultural University; Huhhot 010018 China
| | - Lai-yu Kwok
- Key Laboratory of Dairy Biotechnology and Engineering; Ministry of Education; Inner Mongolia Agricultural University; Huhhot 010018 China
- Key Laboratory of Dairy Products Processing; Ministry of Agriculture; Inner Mongolia Agricultural University; Huhhot 010018 China
| | - Jiangang Xue
- Inner Mongolia Yili Industrial Group Limited by Share Ltd.; Huhhot 010018 China
| | - Yuenan Wang
- Key Laboratory of Dairy Biotechnology and Engineering; Ministry of Education; Inner Mongolia Agricultural University; Huhhot 010018 China
- Key Laboratory of Dairy Products Processing; Ministry of Agriculture; Inner Mongolia Agricultural University; Huhhot 010018 China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering; Ministry of Education; Inner Mongolia Agricultural University; Huhhot 010018 China
- Key Laboratory of Dairy Products Processing; Ministry of Agriculture; Inner Mongolia Agricultural University; Huhhot 010018 China
| | - Yongfu Chen
- Key Laboratory of Dairy Biotechnology and Engineering; Ministry of Education; Inner Mongolia Agricultural University; Huhhot 010018 China
- Key Laboratory of Dairy Products Processing; Ministry of Agriculture; Inner Mongolia Agricultural University; Huhhot 010018 China
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36
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Sim I, Suh DH, Singh D, Do SG, Moon KH, Lee JH, Ku KM, Lee CH. Unraveling Metabolic Variation for Blueberry and Chokeberry Cultivars Harvested from Different Geo-Climatic Regions in Korea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9031-9040. [PMID: 28952314 DOI: 10.1021/acs.jafc.7b04065] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Temporal geo-climatic variations are presumably vital determinants of phenotypic traits and quality characteristics of berries manifested through reconfigured metabolomes. We performed an untargeted mass spectrometry (MS)-based metabolomic analysis of blueberry (Vaccinium spp.) and chokeberry (Aronia melanocarpa) sample extracts harvested from different geo-climatic regions in Korea. The multivariate statistical analysis indicated distinct metabolite compositions of berry groups based on different species and regions. The amino acids levels were relatively more abundant in chokeberry than in blueberry, while the sugar contents were comparatively higher in blueberry. However, the metabolite compositions were also dependent on geo-climatic conditions, especially latitude. Notwithstanding the cultivar types, amino acids, and sucrose were relatively more abundant in berries harvested from 35°N and 36°N geo-climatic regions, respectively, characterized by distinct duration of sunshine and rainfall patterns. The present study showed the ability of a metabolomics approach for recapitulating the significance of geo-climatic parameters for quality characterization of commercial berry types.
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Affiliation(s)
- Inseon Sim
- Department of Bioscience and Biotechnology, Konkuk University , 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
| | - Dong Ho Suh
- Department of Bioscience and Biotechnology, Konkuk University , 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
| | - Digar Singh
- Department of Bioscience and Biotechnology, Konkuk University , 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
| | - Seon-Gil Do
- Wellness R & D Center, Univera, Inc. , 78 Achasan-ro, Sungdong-gu, Seoul 04782, Republic of Korea
| | - Kwang Hyun Moon
- Sunchang Research Institute of Health and Longevity , Indeok-ro, Ingye-myeon, Sunchang-gun, Jeollabuk-do 56015, Republic of Korea
| | - Jeong Ho Lee
- Sunchang Research Institute of Health and Longevity , Indeok-ro, Ingye-myeon, Sunchang-gun, Jeollabuk-do 56015, Republic of Korea
| | - Kang-Mo Ku
- Division of Plant and Soil Sciences, West Virginia University , Morgantown, West Virginia 26505, United States
| | - Choong Hwan Lee
- Department of Bioscience and Biotechnology, Konkuk University , 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, Republic of Korea
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