Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach
The quality and flavor of Liuyang Douchi are usually closely related to the metabolites compostion. This work described the metabolic profiles of Liuyang douchi during fermentation. Obvious hydrolysis of carbohydrates, proteins and slight lipids degradation were observed. Notably, the qu-making and...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009854 |
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| author | Liwen Jiang Yi Chen Tiantian Zhao Pao Li Luyan Liao Yang Liu |
| author_facet | Liwen Jiang Yi Chen Tiantian Zhao Pao Li Luyan Liao Yang Liu |
| author_sort | Liwen Jiang |
| collection | DOAJ |
| description | The quality and flavor of Liuyang Douchi are usually closely related to the metabolites compostion. This work described the metabolic profiles of Liuyang douchi during fermentation. Obvious hydrolysis of carbohydrates, proteins and slight lipids degradation were observed. Notably, the qu-making and pile-fermentation stage of douchi could be easily distinguished according to their metabolites profile, and pile-fermentation stage showed the most abundant metabolites. Specifically, organic acid, such as succinic acid and lactic acid, accumulated during pile-fermentation, as well as amino acids and derivatives. Especially glutamate (Glu), which contributed to the umami taste, increased form 0.82 mg/g to 15.90 mg/g after fermentation. Meanwhile, metabolisms related to amino acids were also the main enrichment metabolic pathways. Among them, some flavor compunds such as phenylacetaldehyde might drived from phenylalanine metabolism. These results could provide a new understanding on the metabolic characteristics during Liuyang douchi fermentation. |
| format | Article |
| id | doaj-art-996eab8723714a6a8607ba1c8d933b25 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-996eab8723714a6a8607ba1c8d933b252025-02-12T05:31:56ZengElsevierFood Chemistry: X2590-15752025-01-0125102097Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approachLiwen Jiang0Yi Chen1Tiantian Zhao2Pao Li3Luyan Liao4Yang Liu5College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Changsha Innovation Institute for Food, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Changsha Innovation Institute for Food, Changsha 410128, ChinaSericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Changsha Innovation Institute for Food, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Changsha Innovation Institute for Food, Changsha 410128, ChinaCollege of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; Corresponding author at: No. 1 Nongda Road, Changsha, China.The quality and flavor of Liuyang Douchi are usually closely related to the metabolites compostion. This work described the metabolic profiles of Liuyang douchi during fermentation. Obvious hydrolysis of carbohydrates, proteins and slight lipids degradation were observed. Notably, the qu-making and pile-fermentation stage of douchi could be easily distinguished according to their metabolites profile, and pile-fermentation stage showed the most abundant metabolites. Specifically, organic acid, such as succinic acid and lactic acid, accumulated during pile-fermentation, as well as amino acids and derivatives. Especially glutamate (Glu), which contributed to the umami taste, increased form 0.82 mg/g to 15.90 mg/g after fermentation. Meanwhile, metabolisms related to amino acids were also the main enrichment metabolic pathways. Among them, some flavor compunds such as phenylacetaldehyde might drived from phenylalanine metabolism. These results could provide a new understanding on the metabolic characteristics during Liuyang douchi fermentation.http://www.sciencedirect.com/science/article/pii/S2590157524009854Liuyang douchiMetabolic profilesFermentation processUntargeted metabolomicsFlavor metabolites |
| spellingShingle | Liwen Jiang Yi Chen Tiantian Zhao Pao Li Luyan Liao Yang Liu Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach Food Chemistry: X Liuyang douchi Metabolic profiles Fermentation process Untargeted metabolomics Flavor metabolites |
| title | Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach |
| title_full | Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach |
| title_fullStr | Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach |
| title_full_unstemmed | Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach |
| title_short | Analysis of differential metabolites in Liuyang douchi at different fermentation stages based on untargeted metabolomics approach |
| title_sort | analysis of differential metabolites in liuyang douchi at different fermentation stages based on untargeted metabolomics approach |
| topic | Liuyang douchi Metabolic profiles Fermentation process Untargeted metabolomics Flavor metabolites |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009854 |
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