Interference of endogenous benzoic acid with the signatures of sulfonic acid derivatives and carbohydrates in fermented dairy products
Endogenous benzoic acid causes detrimental effects on public health, but the underlying mechanisms often remain elusive. Benzoic acid (0.00–40.00 mg L−1) was detected from sixty fermented goat milk samples in six replicates, indicating the existence of endogenous benzoic acid. Herein, we investigate...
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KeAi Communications Co. Ltd.
2024-11-01
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2667325822004320 |
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| author | Wei Jia Xin Wang Lin Shi |
| author_facet | Wei Jia Xin Wang Lin Shi |
| author_sort | Wei Jia |
| collection | DOAJ |
| description | Endogenous benzoic acid causes detrimental effects on public health, but the underlying mechanisms often remain elusive. Benzoic acid (0.00–40.00 mg L−1) was detected from sixty fermented goat milk samples in six replicates, indicating the existence of endogenous benzoic acid. Herein, we investigated the effects of benzoic acid on the variations of metabolome and proteome signatures in fermented goat milk via integrative metabolomics (LOQ 2.39–98.98 μg L−1) and proteomics approach based on UHPLC-Q-Orbitrap HRMS. Explicitly, benzoic acid reduced the content of taurine (7.06–4.80 mg L−1) and hypotaurine (3.86–1.74 mg L−1) due to a significant decrease in the levels of glutamate decarboxylase 1 by benzoic acid. The reduction in lactose (7.13–5.31 mg L−1) and d-galactose (4.39–3.37 mg L−1) content was related to the decrease in α-lactalbumin and β-galactosidase levels, respectively, in fermented goat milk containing 40.00 mg L−1 benzoic acid. Meanwhile, the levels of maltose (22.84–16.53 mg L−1) and raffinose (4.19–3.10 mg L−1) progressively decreased with increasing benzoic acid concentrations (0.00–40.00 mg L−1), which had detrimental effects on the nutritional quality of fermented goat milk. Additionally, the concentration of benzoic acid and fermentation temperature are the most important factors to control the loss of nutrients in fermented dairy products. |
| format | Article |
| id | doaj-art-249520943d9d4f0db98d270ee8ae0a6d |
| institution | DOAJ |
| issn | 2667-3258 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | KeAi Communications Co. Ltd. |
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| spelling | doaj-art-249520943d9d4f0db98d270ee8ae0a6d2025-08-20T02:51:43ZengKeAi Communications Co. Ltd.Fundamental Research2667-32582024-11-01461523153210.1016/j.fmre.2022.09.033Interference of endogenous benzoic acid with the signatures of sulfonic acid derivatives and carbohydrates in fermented dairy productsWei Jia0Xin Wang1Lin Shi2School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China; Corresponding author.School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, ChinaSchool of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, ChinaEndogenous benzoic acid causes detrimental effects on public health, but the underlying mechanisms often remain elusive. Benzoic acid (0.00–40.00 mg L−1) was detected from sixty fermented goat milk samples in six replicates, indicating the existence of endogenous benzoic acid. Herein, we investigated the effects of benzoic acid on the variations of metabolome and proteome signatures in fermented goat milk via integrative metabolomics (LOQ 2.39–98.98 μg L−1) and proteomics approach based on UHPLC-Q-Orbitrap HRMS. Explicitly, benzoic acid reduced the content of taurine (7.06–4.80 mg L−1) and hypotaurine (3.86–1.74 mg L−1) due to a significant decrease in the levels of glutamate decarboxylase 1 by benzoic acid. The reduction in lactose (7.13–5.31 mg L−1) and d-galactose (4.39–3.37 mg L−1) content was related to the decrease in α-lactalbumin and β-galactosidase levels, respectively, in fermented goat milk containing 40.00 mg L−1 benzoic acid. Meanwhile, the levels of maltose (22.84–16.53 mg L−1) and raffinose (4.19–3.10 mg L−1) progressively decreased with increasing benzoic acid concentrations (0.00–40.00 mg L−1), which had detrimental effects on the nutritional quality of fermented goat milk. Additionally, the concentration of benzoic acid and fermentation temperature are the most important factors to control the loss of nutrients in fermented dairy products.http://www.sciencedirect.com/science/article/pii/S2667325822004320Benzoic acidHealth effectsFermented goat milkNutritional qualityMetabolomics and proteomicsUHPLC-Q-Orbitrap HRMS |
| spellingShingle | Wei Jia Xin Wang Lin Shi Interference of endogenous benzoic acid with the signatures of sulfonic acid derivatives and carbohydrates in fermented dairy products Fundamental Research Benzoic acid Health effects Fermented goat milk Nutritional quality Metabolomics and proteomics UHPLC-Q-Orbitrap HRMS |
| title | Interference of endogenous benzoic acid with the signatures of sulfonic acid derivatives and carbohydrates in fermented dairy products |
| title_full | Interference of endogenous benzoic acid with the signatures of sulfonic acid derivatives and carbohydrates in fermented dairy products |
| title_fullStr | Interference of endogenous benzoic acid with the signatures of sulfonic acid derivatives and carbohydrates in fermented dairy products |
| title_full_unstemmed | Interference of endogenous benzoic acid with the signatures of sulfonic acid derivatives and carbohydrates in fermented dairy products |
| title_short | Interference of endogenous benzoic acid with the signatures of sulfonic acid derivatives and carbohydrates in fermented dairy products |
| title_sort | interference of endogenous benzoic acid with the signatures of sulfonic acid derivatives and carbohydrates in fermented dairy products |
| topic | Benzoic acid Health effects Fermented goat milk Nutritional quality Metabolomics and proteomics UHPLC-Q-Orbitrap HRMS |
| url | http://www.sciencedirect.com/science/article/pii/S2667325822004320 |
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