Analysis of differential metabolites during the secondary fermentation of Zhacai
ObjectiveThis study aimed to investigate the changes of metabolites during the secondary fermentation process of Zhacai.MethodsAfter 6 months of salt-dehydrated pickled cabbage, the different metabolites before and after secondary fermentation were determined by liquid chromatography-tandem mass spe...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The Editorial Office of Food and Machinery
2024-10-01
|
| Series: | Shipin yu jixie |
| Subjects: | |
| Online Access: | http://www.ifoodmm.com/spyjx/article/abstract/20241002?st=article_issue |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850227263677661184 |
|---|---|
| author | LIU Yuling REN Ting ZHAO Zhiping LUO Yuanli |
| author_facet | LIU Yuling REN Ting ZHAO Zhiping LUO Yuanli |
| author_sort | LIU Yuling |
| collection | DOAJ |
| description | ObjectiveThis study aimed to investigate the changes of metabolites during the secondary fermentation process of Zhacai.MethodsAfter 6 months of salt-dehydrated pickled cabbage, the different metabolites before and after secondary fermentation were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS) combined with multivariate statistical analysis.Results147 different metabolites were screened after secondary fermentation, mainly including organic acids and their derivatives, organic heterocyclic compounds, lipids and lipid molecules, phenolic compounds, phenylpropane and polyketone compounds. Bitter amino acids (histidine, arginine, tyrosine and valine) down-regulated, lactic acid, acetic acid, phenylacetic acid, palmitic acid, linoleic acid, phenolic acid and other substances up-regulated. The Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis of the differential metabolites showed that Alanine, aspartate and glutamate metabolism, arginine and proline metabolism, and arginine biosynthesis were the most significantly correlated with the major differential metabolites.ConclusionAfter secondary fermentation, Zhacai have richer flavor substances, stronger aroma, and better taste. |
| format | Article |
| id | doaj-art-27e68e2972dd4ccbb4e70925f58057d3 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-27e68e2972dd4ccbb4e70925f58057d32025-08-20T02:04:52ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882024-10-01401081310.13652/j.spjx.1003.5788.2023.811661003-5788（2024）10-0008-06Analysis of differential metabolites during the secondary fermentation of ZhacaiLIU Yuling0REN Ting1ZHAO Zhiping2LUO Yuanli3Southeast Chongqing Academy of Agricultural Sciences, Chongqing408000, ChinaSoutheast Chongqing Academy of Agricultural Sciences, Chongqing408000, ChinaChengdu University, Chengdu, Sichuan610106, ChinaSoutheast Chongqing Academy of Agricultural Sciences, Chongqing408000, ChinaObjectiveThis study aimed to investigate the changes of metabolites during the secondary fermentation process of Zhacai.MethodsAfter 6 months of salt-dehydrated pickled cabbage, the different metabolites before and after secondary fermentation were determined by liquid chromatography-tandem mass spectrometry (LC-MS/MS) combined with multivariate statistical analysis.Results147 different metabolites were screened after secondary fermentation, mainly including organic acids and their derivatives, organic heterocyclic compounds, lipids and lipid molecules, phenolic compounds, phenylpropane and polyketone compounds. Bitter amino acids (histidine, arginine, tyrosine and valine) down-regulated, lactic acid, acetic acid, phenylacetic acid, palmitic acid, linoleic acid, phenolic acid and other substances up-regulated. The Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway enrichment analysis of the differential metabolites showed that Alanine, aspartate and glutamate metabolism, arginine and proline metabolism, and arginine biosynthesis were the most significantly correlated with the major differential metabolites.ConclusionAfter secondary fermentation, Zhacai have richer flavor substances, stronger aroma, and better taste.http://www.ifoodmm.com/spyjx/article/abstract/20241002?st=article_issuenon-targeted metabolomicszhacaisecondary fermentationdifferential metabolitesmetabolic pathways |
| spellingShingle | LIU Yuling REN Ting ZHAO Zhiping LUO Yuanli Analysis of differential metabolites during the secondary fermentation of Zhacai Shipin yu jixie non-targeted metabolomics zhacai secondary fermentation differential metabolites metabolic pathways |
| title | Analysis of differential metabolites during the secondary fermentation of Zhacai |
| title_full | Analysis of differential metabolites during the secondary fermentation of Zhacai |
| title_fullStr | Analysis of differential metabolites during the secondary fermentation of Zhacai |
| title_full_unstemmed | Analysis of differential metabolites during the secondary fermentation of Zhacai |
| title_short | Analysis of differential metabolites during the secondary fermentation of Zhacai |
| title_sort | analysis of differential metabolites during the secondary fermentation of zhacai |
| topic | non-targeted metabolomics zhacai secondary fermentation differential metabolites metabolic pathways |
| url | http://www.ifoodmm.com/spyjx/article/abstract/20241002?st=article_issue |
| work_keys_str_mv | AT liuyuling analysisofdifferentialmetabolitesduringthesecondaryfermentationofzhacai AT renting analysisofdifferentialmetabolitesduringthesecondaryfermentationofzhacai AT zhaozhiping analysisofdifferentialmetabolitesduringthesecondaryfermentationofzhacai AT luoyuanli analysisofdifferentialmetabolitesduringthesecondaryfermentationofzhacai |