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Rong PX, He XQ, Ayyash M, Liu Y, Wu DT, Geng F, Li HB, Ng SB, Liu HY, Gan RY. Untargeted metabolomics analysis of non-volatile metabolites and dynamic changes of antioxidant capacity in Douchi with edible mushroom by-products. Food Chem 2024; 431:137066. [PMID: 37572484 DOI: 10.1016/j.foodchem.2023.137066] [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: 03/20/2023] [Revised: 07/17/2023] [Accepted: 07/30/2023] [Indexed: 08/14/2023]
Abstract
This study investigated the non-volatile metabolites and antioxidant activity of Douchi, an edible mushroom by-product. A total of 695 non-volatile metabolites were detected using UPLC-MS/MS-based metabolomics analysis, and the greatest impact on metabolite composition was observed during Koji-making and the first 5 days of post-fermentation. Throughout the fermentation process, 366 differential metabolites were identified, with flavonoids being the most prominent followed by amino acids and their derivatives, which were found to be important for the quality of edible mushroom by-product Douchi (EMD). The antioxidant capacity of EMD significantly increased with the longer fermentation time, which might be associated with the conversion of isoflavone glycosides to aglycones, amino acids and their derivatives, free fatty acids, group A saponins, and phenolic acids. These findings suggested that different fermentation phases of EMD significantly affected the non-volatile metabolite profile and antioxidant capacity.
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Affiliation(s)
- Pei-Xiu Rong
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China; Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Xiao-Qin He
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, PO Box 15551, Al Ain, United Arab Emirates
| | - Yi Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China
| | - Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
| | - Siew Bee Ng
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore
| | - Hong-Yan Liu
- Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China.
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, Singapore.
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Xie J, Gänzle M. Microbiology of fermented soy foods in Asia: Can we learn lessons for production of plant cheese analogues? Int J Food Microbiol 2023; 407:110399. [PMID: 37716309 DOI: 10.1016/j.ijfoodmicro.2023.110399] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2023] [Revised: 08/17/2023] [Accepted: 09/10/2023] [Indexed: 09/18/2023]
Abstract
The food industry is facing the challenge of creating innovative, nutritious, and flavored plant-based products, due to consumer's increasing demand for the health and environmental sustainability. Fermentation as a unique and effective tool plays an important role in the innovation of food products. Traditional fermented soy foods are popular in many Asian and African countries as nutritious, digestible and flavorful daily staples or condiments. They are produced by specific microorganisms with the unique fermentation process in which microorganisms convert the ingredients of whole soybean or soybean curd to flavorful and functional molecules. This review provides an overview on traditional fermented food produced from soy, including douchi, natto, tempeh, and sufu as well as stinky tofu, including the background of these products, the manufacturing process, and the microbial diversity involved in fermentation procedures as well as flavor volatiles that were identified in the final products. The contribution of microbes to the quality of these five fermented soy foods is discussed, with the comparison to the role of cheese ripening microorganisms in cheese flavor formation. This communication aims to summarize the microbiology of fermented soy foods in Asia, evoking innovative ideas for the development of new plant-based fermented foods especially plant-based cheese analogues.
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Affiliation(s)
- Jin Xie
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada
| | - Michael Gänzle
- University of Alberta, Dept. of Agricultural, Food and Nutritional Science, Edmonton, Canada; Hubei University of Technology, College of Bioengineering and Food Science, Wuhan, Hubei, People's Republic of China.
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Ding S, Tian M, Yang L, Pan Y, Suo L, Zhu X, Ren D, Yu H. Diversity and dynamics of microbial population during fermentation of gray sufu and their correlation with quality characteristics. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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Wang S, Chang Y, Liu B, Chen H, Sun B, Zhang N. Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach. Molecules 2021; 26:3048. [PMID: 34065280 PMCID: PMC8161213 DOI: 10.3390/molecules26103048] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 05/14/2021] [Accepted: 05/15/2021] [Indexed: 12/04/2022] Open
Abstract
Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.
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Affiliation(s)
| | | | | | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China; (S.W.); (Y.C.); (B.L.); (B.S.); (N.Z.)
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Tan Y, Zhang R, Chen G, Wang S, Li C, Xu Y, Kan J. Effect of different starter cultures on the control of biogenic amines and quality change of douchi by rapid fermentation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.041] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Chen Y, Wang W, Chen W, Tan F. Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg whitesufu. Anim Sci J 2019; 90:1070-1077. [DOI: 10.1111/asj.13244] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2017] [Revised: 04/06/2019] [Accepted: 05/09/2019] [Indexed: 11/26/2022]
Affiliation(s)
- Yi‐Chao Chen
- Livestock Research Institute Council of Agriculture, Executive Yuan Tainan Taiwan
| | - Wei‐Ting Wang
- Department of Animal Science National Chung Hsing University Taichung Taiwan
| | - Wen‐Shyan Chen
- Livestock Research Institute Council of Agriculture, Executive Yuan Tainan Taiwan
| | - Fa‐Jui Tan
- Department of Animal Science National Chung Hsing University Taichung Taiwan
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He G, Huang J, Liang R, Wu C, Zhou R. Comparing the differences of characteristic flavour between natural maturation and starter culture for Mucor
-type Douchi. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13077] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Guiqiang He
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; College of Light Industry; Textile & Food Engineering; Sichuan University; Chengdu 610065 China
| | - Jun Huang
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; College of Light Industry; Textile & Food Engineering; Sichuan University; Chengdu 610065 China
| | - Ru Liang
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; College of Light Industry; Textile & Food Engineering; Sichuan University; Chengdu 610065 China
| | - Chongde Wu
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; College of Light Industry; Textile & Food Engineering; Sichuan University; Chengdu 610065 China
| | - Rongqing Zhou
- Key Laboratory for Leather Chemistry and Engineering of the Education Ministry; College of Light Industry; Textile & Food Engineering; Sichuan University; Chengdu 610065 China
- National Engineering Research Center of Solid-State Brewing; Luzhou 646000 China
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Ma YL, Wang JH, Cheng YQ, Yin LJ, Liu XN, Li LT. Selected Quality Properties and Angiotensin I-Converting Enzyme Inhibitory Activity of Low-Salt Sufu, A New Type of Chinese Fermented Tofu. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2013.780253] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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