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Han DM, Baek JH, Choi DG, Jeon CO. Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics. Food Chem X 2024; 23:101658. [PMID: 39139486 PMCID: PMC11321427 DOI: 10.1016/j.fochx.2024.101658] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2024] [Revised: 06/29/2024] [Accepted: 07/12/2024] [Indexed: 08/15/2024] Open
Abstract
Fermentative features of doenjang-meju, a traditional Korean soybean brick, were investigated over 45 days via genome-centered metatranscriptomics. The pH value rapidly decreased within 10 days and successively increased after 20 days, along with an initial bacterial growth, including lactic acid bacteria, and subsequent fungal growth, suggesting their association. Polysaccharides and lipids underwent degradation, and amino acids, free sugars, and organic acids increased during the early stage. Metagenome analysis identified Aspergillus, Bacillus, Enterococcus, Staphylococcus, and Leuconostoc as major microbes, which were isolated and genome-sequenced. Metatranscriptomic analysis revealed the major roles of Bacillus and Enterococcus during the early period, shifting to Aspergillus dominance after 10 days. Metabolic pathway reconstruction and transcriptional analysis reveal that Aspergillus primarily decomposed polysaccharides to free sugars; Aspergillus and Bacillus metabolized lipids, free sugars, and organic acids generated by Enterococcus; and Aspergillus and Bacillus were instrumental in amino acid metabolism: their contributions varied by compounds and pathways.
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Affiliation(s)
- Dong Min Han
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Ju Hye Baek
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Dae Gyu Choi
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
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Lee H, Jo E, Song J, Min J, Song Y, Lee H, Choe Y, Cha J, Lee H. Correlation between monosaccharide, oligosaccharide, and microbial community profile changes in traditional soybean brick (meju) fermentation. Food Res Int 2024; 184:114233. [PMID: 38609217 DOI: 10.1016/j.foodres.2024.114233] [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: 01/10/2024] [Revised: 03/10/2024] [Accepted: 03/12/2024] [Indexed: 04/14/2024]
Abstract
Meju is essential for making diverse traditional fermented soybean foods in Korea. To understand the changes in carbohydrates during fermentation, we aimed to identify autochthonous microorganisms from spontaneously fermented meju and compare the alterations in monosaccharides and oligosaccharides throughout the fermentation process. Microbial diversity was determined using a metabarcoding approach, and monosaccharide and oligosaccharide profiles were obtained by HPLC-Q-TOF MS and HPLC-MS/MS analyses, respectively. The dominant bacterial genera were Weissella, Lactobacillus, and Leuconostoc, while Mucor was highly abundant in the fungal community. The total monosaccharide content increased from Day 0 to Day 50, with the highest amount being 4.37 mg/g. Oligosaccharide profiling revealed the degradation of soybean dietary fiber during fermentation, and novel oligosaccharide structures were also discovered. Correlation analysis revealed that the fungus Mucor was positively related to pentose-containing oligosaccharides, galactose, and galacturonic acid, indicating that Mucor may degrade soybean dietary fibers such as xylogalacturonan, arabinogalactan, and rhamnogalacturonan. The negative relationships between the abundances of Weissella and oligo- and monosaccharides suggested that the bacteria may utilize saccharides for fermentation. These findings provide insights into the mechanisms underlying carbohydrate degradation and utilization; the key components involved in saccharide transformation that contribute to the characteristics of traditional meju were subsequently identified.
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Affiliation(s)
- HyunJi Lee
- Department of Applied Chemistry ⋅ Food Science and Technology, Dong-eui University, Busan 47340, Republic of Korea
| | - Eunhye Jo
- Department of Integrated Biological Science, Pusan National University, Busan 46241, Republic of Korea
| | - JaeHui Song
- Department of Applied Chemistry ⋅ Food Science and Technology, Dong-eui University, Busan 47340, Republic of Korea
| | - Jugyeong Min
- Department of Integrated Biological Science, Pusan National University, Busan 46241, Republic of Korea
| | | | - Heeseob Lee
- Department of Food Science and Nutrition, College of Human Ecology, Pusan National University, Busan 46241, Republic of Korea
| | - Youngshik Choe
- Korea Brain Research Institute, Daegu 41062, Republic of Korea
| | - Jaeho Cha
- Department of Integrated Biological Science, Pusan National University, Busan 46241, Republic of Korea
| | - Hyeyoung Lee
- Department of Applied Chemistry ⋅ Food Science and Technology, Dong-eui University, Busan 47340, Republic of Korea.
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Li Q, Yi X, Li L, Sun Y, Nie Z, Du J, Cao L, Gao J, Xu G. Effects of effective microorganisms on the physiological status, intestinal microbiome, and serum metabolites of Eriocheir sinensis. Int Microbiol 2024; 27:167-178. [PMID: 37261580 DOI: 10.1007/s10123-023-00375-9] [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: 09/22/2022] [Revised: 05/06/2023] [Accepted: 05/09/2023] [Indexed: 06/02/2023]
Abstract
The compound known as effective microorganisms (EMs) is widely used in aquaculture to improve water quality, but how they affect the health of Chinese mitten crab (Eriocheir sinensis) is unclear, especially in terms of intestinal microbiota and serum metabolites. In this study, we fed juvenile crabs with an EM-containing diet to explore the effects of EM on the physiological status, intestinal microbiome, and metabolites of E. sinensis. The activities of alanine aminotransferase and alkaline phosphatase were significantly enhanced by EM, indicating that EM supplementation effectively enhanced the antioxidant capacity of E. sinensis. Proteobacteria, Tenericutes, Firmicutes, Bacteroidetes, and Actinobacteria were the main intestinal microbes in both the control and EM groups. Linear discriminant effect size analysis showed that Fusobacteriaceae, Desulfovibrio, and Morganella were biomarkers in the control group, and Exiguobacterium and Rhodobacteraceae were biomarkers in the EM group. Metabolomics analysis revealed that EM supplementation increased cellular energy sources and decreased protein consumption, and oxidative stress. Together, these results indicate that EM can optimize the intestinal microbiome and serum metabolites, thereby benefiting the health of E. sinensis.
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Affiliation(s)
- Quanjie Li
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, 214081, China
| | - Xiangyu Yi
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, 210023, Jiangsu, China
| | - Le Li
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, 210023, Jiangsu, China
| | - Yi Sun
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, 214081, China
| | - Zhijuan Nie
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, 214081, China
| | - Jinliang Du
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, 214081, China
| | - Liping Cao
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, 214081, China
| | - Jiancao Gao
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, 214081, China
| | - Gangchun Xu
- Key Laboratory of Integrated Rice-Fish Farming Ecology, Ministry of Agriculture and Rural Affairs, Freshwater Fisheries Research Center, Chinese Academy of Fishery Sciences, Wuxi, 214081, China.
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing, 210023, Jiangsu, China.
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Han DM, Baek JH, Chun BH, Jeon CO. Fermentative features of Bacillus velezensis and Leuconostoc mesenteroides in doenjang-meju, a Korean traditional fermented soybean brick. Food Microbiol 2022; 110:104186. [DOI: 10.1016/j.fm.2022.104186] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2022] [Revised: 10/15/2022] [Accepted: 11/07/2022] [Indexed: 11/10/2022]
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Kim HM, Han DM, Baek JH, Chun BH, Jeon CO. Dynamics and correlation of microbial communities and metabolic compounds in doenjang-meju, a Korean traditional soybean brick. Food Res Int 2022; 155:111085. [PMID: 35400461 DOI: 10.1016/j.foodres.2022.111085] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 02/25/2022] [Accepted: 02/27/2022] [Indexed: 01/04/2023]
Abstract
To investigate the general fermentation characteristics of doenjang-meju (a Korean traditional soybean brick), they were periodically collected from eight different manufacturers during all fermentation stages, and their microbial communities and metabolic compounds (metabolites and volatile compounds) were analyzed. Bacillus and/or lactic acid bacteria (LAB, mainly Enterococcus) and Aspergillus were abundant during fermentation. Fructose and glucose; glycerol; acetate and lactate; and cadaverine, putrescine, tyramine, and histamine were identified as the major sugars, carbon compound, organic acids, and biogenic amines, respectively. Tetramethylpyrazine, butyric acid, butyl butyrate, butanol, acetic acid, 2-methylbutyrate, acetoin, 2,3-butandiol, and nonadecane were the major volatile compounds. However, the profiles of microbial communities, metabolites, and volatile compounds during fermentation varied significanlty among samples. Principal component analysis revealed that doenjang-meju had two differentiated fermentation features, Bacillus-dominated fermentation and LAB (mainly Enterococcus)-dominated fermentation, each having different metabolite and volatile compound profiles. Particularly, fewer volatile compounds were detected in LAB-dominated doenjang-meju samples. Correlation analysis showed a strong negative correlation between Bacillus and LAB, and bacteria and fungi were less correlated with each other. Enterococcus, LAB, and Bacillus were positively correlated with lactate, flavonoid aglycones, and putrescine, respectively, suggesting that they might be mainly responsible for producing the compounds during fermentation. This study provides insights into the general fermentation characteristics of doenjang-meju.
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Affiliation(s)
- Hyung Min Kim
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Dong Min Han
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Ju Hye Baek
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Byung Hee Chun
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea
| | - Che Ok Jeon
- Department of Life Science, Chung-Ang University, Seoul 06974, Republic of Korea.
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Moreno-García KL, Antunes-Ricardo M, Martínez-Ávila M, Milán-Carrillo J, Guajardo-Flores D. Evaluation of the antioxidant, anti-inflammatory and antihyperglycemic activities of black bean (Phaseolus vulgaris L.) by-product extracts obtained by supercritical CO2. J Supercrit Fluids 2022. [DOI: 10.1016/j.supflu.2022.105560] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ding W, Ye X, Zhao X, Liu Y, Zhang M, Luo Y, Xiong Y, Liu Y, Che Z, Lin H, Huang J, Tang X. Fermentation characteristics of Pixian broad bean paste in closed system of gradient steady-state temperature field. Food Chem 2021; 374:131560. [PMID: 34848085 DOI: 10.1016/j.foodchem.2021.131560] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2021] [Revised: 11/04/2021] [Accepted: 11/07/2021] [Indexed: 11/04/2022]
Abstract
A closed system of gradient steady-state temperature field (GSTF) was constructed to ferment Pixian broad bean paste (PBP). The contents of physicochemical factors and organic acids in the fermentation under GSTF (FG) were closer to those in the traditional fermentation (TF). The taste intensities of 8 free amino acids in the FG were higher than those in the constant temperature fermentation (CTF), but 14 in the TF showed the highest among the processes of FG, CTF and TF. The FG product had the most volatiles with 87, and its flavor properties were more stable. The FG produced great effects on the microbe evolutions especially improved the fungal diversity. Bacillus were identified as the core microbes in the FG while the roles of Staphylococcus, Lactobacillus and Pantoea were strengthened. The results indicated that the fermentation characteristics in the FG had been further improved compared with the CTF.
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Affiliation(s)
- Wenwu Ding
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China.
| | - Xiaoqing Ye
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Xiaoyan Zhao
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China; Sichuan Pixian Douban Company Limited, Chengdu 611730, China
| | - Yan Liu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Manna Zhang
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yifei Luo
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yuanru Xiong
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Yi Liu
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Zhenming Che
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Hongbin Lin
- College of Food and Bioengineering, Xihua University, Chengdu 610039, China
| | - Jiaquan Huang
- Sichuan Pixian Douban Company Limited, Chengdu 611730, China
| | - Xiaoyu Tang
- Institute of Modern Agricultural Equipment, Xihua University, Chengdu 610039, China.
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