Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis
Douchi is a kind of soybean-fermented food in China. To explore the common and differential compounds in different Douchi, Douchi was fermented by <i>Aspergillus niger</i>, <i>Rhizopus arrhizus</i>, and <i>Bacillus circulans</i>, respectively, and co-fermented by...
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2024-11-01
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| author | Liqiang Sui Sugui Wang Xin Wang Lingling Su Huilong Xu Wei Xu Lixia Chen Hua Li |
| author_facet | Liqiang Sui Sugui Wang Xin Wang Lingling Su Huilong Xu Wei Xu Lixia Chen Hua Li |
| author_sort | Liqiang Sui |
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| description | Douchi is a kind of soybean-fermented food in China. To explore the common and differential compounds in different Douchi, Douchi was fermented by <i>Aspergillus niger</i>, <i>Rhizopus arrhizus</i>, and <i>Bacillus circulans</i>, respectively, and co-fermented by the three strains in this study. The common and characteristic flavor compounds and common and characteristic non-volatile components of different strains of fermented Douchi were explored through GC×GC-TOFMS and UPLC–Q-TOFMS omics analysis. The result suggested that Pyrazines, ketones, and alkenes such as tetramethyl-pyrazine, 2,5-dimethyl pyrazine, furaneol, 2,3-butanedione, gamma-terpinene might contribute to the basic flavor of the Douchi fermented by <i>A. niger</i>, <i>R. arrhizus</i>, and <i>B. circulans</i>. Peptides, amines, and flavonoids, such as N–acetylhistamine, 7,3′,4′–trihydroxyflavone, (3S,8As)-3-isobutylhexahydropyrrolo[1,2-a]pyrazine-1,4-dione might contribute to the basic function of the above three Douchi. The common metabolic pathways involved in the fermentation were isoflavonoid biosynthesis, flavonoid biosynthesis, etc. Ketones and esters such as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 3-octanone, 5-methylfurfural and nonanal contributed to the unique flavor, while betaine, oleanolic acid, saikosaponin D and leucine might contribute to the unique function of <i>A. niger</i> fermented Douchi. Alkenes, pyrazine, and ketones such as α-terpinene, ethyl-pyrazine, dihydro-3-methyl-2(3H)-furanone, and linalool might contribute to unique flavor, while cordycepin, 2-Phenylacetamide might contributed to the unique function of <i>R. arrhizus</i> fermented Douchi. The unique flavor of <i>B. circulans</i> fermented Douchi might derived from ketones and esters such as 3-acetyl-2-butanone, 2-tridecanone, propionic acid-2-phenylethyl ester, while vitexin, astragalin, and phenethylamine might contribute to the unique function. Compared with single-strain fermented Douchi, the flavor substances and non-volatile components in multi-strain fermented Douchi were more abundant, such as hexadecanoic acid methyl ester, benzeneacetic acid ethyl ester, 9,12-octadecadienoic acid ethyl ester, nuciferine, and erucamide. It was speculated that there were common and differential substances in Douchi fermented by <i>Aspergillus niger</i>, <i>Rhizopus arrhizus</i>, and <i>Bacillus circulans</i>, which might contribute to the basic and unique flavor and function. Compared with single-strain fermented Douchi, the flavor substances and metabolites in multi-strain fermented Douchi were more abundant. This study provided a reference for the research of flavor and functional substances of Douchi. |
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| publishDate | 2024-11-01 |
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| spelling | doaj-art-08cefc7a74504bd4aa512cf611b996ee2025-08-20T02:13:16ZengMDPI AGFoods2304-81582024-11-011321352110.3390/foods13213521Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics AnalysisLiqiang Sui0Sugui Wang1Xin Wang2Lingling Su3Huilong Xu4Wei Xu5Lixia Chen6Hua Li7College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, ChinaCollege of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, ChinaCollege of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, ChinaCollege of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, ChinaCollege of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, ChinaCollege of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, ChinaInstitute of Structural Pharmacology & TCM Chemical Biology, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, ChinaCollege of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou 350122, ChinaDouchi is a kind of soybean-fermented food in China. To explore the common and differential compounds in different Douchi, Douchi was fermented by <i>Aspergillus niger</i>, <i>Rhizopus arrhizus</i>, and <i>Bacillus circulans</i>, respectively, and co-fermented by the three strains in this study. The common and characteristic flavor compounds and common and characteristic non-volatile components of different strains of fermented Douchi were explored through GC×GC-TOFMS and UPLC–Q-TOFMS omics analysis. The result suggested that Pyrazines, ketones, and alkenes such as tetramethyl-pyrazine, 2,5-dimethyl pyrazine, furaneol, 2,3-butanedione, gamma-terpinene might contribute to the basic flavor of the Douchi fermented by <i>A. niger</i>, <i>R. arrhizus</i>, and <i>B. circulans</i>. Peptides, amines, and flavonoids, such as N–acetylhistamine, 7,3′,4′–trihydroxyflavone, (3S,8As)-3-isobutylhexahydropyrrolo[1,2-a]pyrazine-1,4-dione might contribute to the basic function of the above three Douchi. The common metabolic pathways involved in the fermentation were isoflavonoid biosynthesis, flavonoid biosynthesis, etc. Ketones and esters such as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one, 3-octanone, 5-methylfurfural and nonanal contributed to the unique flavor, while betaine, oleanolic acid, saikosaponin D and leucine might contribute to the unique function of <i>A. niger</i> fermented Douchi. Alkenes, pyrazine, and ketones such as α-terpinene, ethyl-pyrazine, dihydro-3-methyl-2(3H)-furanone, and linalool might contribute to unique flavor, while cordycepin, 2-Phenylacetamide might contributed to the unique function of <i>R. arrhizus</i> fermented Douchi. The unique flavor of <i>B. circulans</i> fermented Douchi might derived from ketones and esters such as 3-acetyl-2-butanone, 2-tridecanone, propionic acid-2-phenylethyl ester, while vitexin, astragalin, and phenethylamine might contribute to the unique function. Compared with single-strain fermented Douchi, the flavor substances and non-volatile components in multi-strain fermented Douchi were more abundant, such as hexadecanoic acid methyl ester, benzeneacetic acid ethyl ester, 9,12-octadecadienoic acid ethyl ester, nuciferine, and erucamide. It was speculated that there were common and differential substances in Douchi fermented by <i>Aspergillus niger</i>, <i>Rhizopus arrhizus</i>, and <i>Bacillus circulans</i>, which might contribute to the basic and unique flavor and function. Compared with single-strain fermented Douchi, the flavor substances and metabolites in multi-strain fermented Douchi were more abundant. This study provided a reference for the research of flavor and functional substances of Douchi.https://www.mdpi.com/2304-8158/13/21/3521Douchi<i>Aspergillus niger</i><i>Rhizopus arrhizus</i><i>Bacillus circulans</i>GC×GC-TOFMSUPLC–Q-TOFMS |
| spellingShingle | Liqiang Sui Sugui Wang Xin Wang Lingling Su Huilong Xu Wei Xu Lixia Chen Hua Li Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis Foods Douchi <i>Aspergillus niger</i> <i>Rhizopus arrhizus</i> <i>Bacillus circulans</i> GC×GC-TOFMS UPLC–Q-TOFMS |
| title | Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis |
| title_full | Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis |
| title_fullStr | Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis |
| title_full_unstemmed | Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis |
| title_short | Analysis of Different Strains Fermented Douchi by GC×GC-TOFMS and UPLC–Q-TOFMS Omics Analysis |
| title_sort | analysis of different strains fermented douchi by gc gc tofms and uplc q tofms omics analysis |
| topic | Douchi <i>Aspergillus niger</i> <i>Rhizopus arrhizus</i> <i>Bacillus circulans</i> GC×GC-TOFMS UPLC–Q-TOFMS |
| url | https://www.mdpi.com/2304-8158/13/21/3521 |
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