Metabolite profiling of fermented ginseng extracts by gas chromatography mass spectrometry

Abstract

BackgroundGinseng contains many small metabolites such as amino acids, fatty acids, carbohydrates, and ginsenosides. However, little is known about the relationships between microorganisms and metabolites during the entire ginseng fermentation process. We investigated metabolic changes during ginseng fermentation according to the inoculation of food-compatible microorganisms.MethodsGas chromatography mass spectrometry (GC-MS) datasets coupled with the multivariate statistical method for the purpose of latent-information extraction and sample classification were used for the evaluation of ginseng fermentation. Four different starter cultures (Saccharomyces bayanus, Bacillus subtilis, Lactobacillus plantarum, and Leuconostoc mesenteroide) were used for the ginseng extract fermentation.ResultsThe principal component analysis score plot and heat map showed a clear separation between ginseng extracts fermented with S. bayanus and other strains. The highest levels of fructose, maltose, and galactose in the ginseng extracts were found in ginseng extracts fermented with B. subtilis. The levels of succinic acid and malic acid in the ginseng extract fermented with S. bayanus as well as the levels of lactic acid, malonic acid, and hydroxypruvic acid in the ginseng extract fermented with lactic acid bacteria (L. plantarum and L. mesenteroide) were the highest. In the results of taste features analysis using an electronic tongue, the ginseng extracts fermented with lactic acid bacteria were significantly distinguished from other groups by a high index of sour taste probably due to high lactic acid contents.ConclusionThese results suggest that a metabolomics approach based on GC-MS can be a useful tool to understand ginseng fermentation and evaluate the fermentative characteristics of starter cultures.

GC–MS based metabolomics study of fermented stipe of Sparassis crispa

“…This test showed that Q 2 and R 2 values were higher than those in the OPLS-DA model, demonstrating both high predictive capability and high goodness of fit for the OPLS-DA model. Interestingly, different SC fermentation behaviors were observed for each microbial strain, which is in agreement with the results of fermented ginseng with different starter cultures [24]. Samples fermented with identical strains were closely located in the OPLS-DA score plot, indicating that metabolites of these samples were more similar than those of samples fermented with other strains.…”

“…Sample derivatization protocol and GC-MS analysis conditions were the same as described in our previous study [24], with slight modifications. Briefly, after lyophilization of samples (100 lL), 100 lL of o-methoxyamine hydrochloride in pyridine solution (15 mg/mL) was added to freeze-dried sample residue.…”

Metabolic and Lipidomic Profiling of Vegetable Juices Fermented with Various Probiotics

“…We also revealed that a number of metabolic pathways were activated in probiotics during the fermentation process, including the citrate cycle; alanine, aspartate, and glutamate metabolism; glycine, serine, and threonine metabolism; glycolysis; and carotenoid pathways. Compared to previous studies [14][15][16][17][18], we highlighted that three kinds of MS-platforms were applied to analyze many different kinds of metabolites, lipids, and carotenoids of probiotic-fermented VJs, and relative amounts of differentiated biological substances produced by three Lactobacillus strains and one Bifidobacterium strain were also investigated. Thus, we confirmed that metabolomics and lipidomics are the effective approach to provide more scientific evidence for discovering new beneficial effects of probiotics.…”

“…Tomita et al, who subjected 45 metabolites and 62 volatile compounds in sunki (a fermented pickle from Japan) to NMR and GC-MS analysis, reported that acetic acid concentration was positively correlated with pH and negatively correlated with lactate and ethanol levels [17]. In another study, metabolites in fermented ginseng extracts were analyzed using GC-MS and an electronic tongue [18]. Ginseng extracts fermented by four different starter cultures could be distinguished according to their sugar and organic acid content, as well as their taste.…”

GC-MS metabolomics reveals metabolic differences of the farmed Mandarin fish Siniperca chuatsi in recirculating ponds aquaculture system and pond

“…The heat map was produced in the R environment for statistical computing. The heat map color drawn using R with ggplot2 represents the z-score transformed raw data for RAS-farmed S. chuatsi metabolites 45 . Variable importance in the projection (VIP) statistics from OPLS-DA modeling was used to identify the overall contribution of each variable.…”