Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation

Lee, Da Eun; Lee, Sunmin; Jang, Eun-Kyung; Shin, Hye Won; Moon, Byoung Seok; Lee, Choong Hwan

doi:10.3390/molecules21060773

Cited by 80 publications

(73 citation statements)

References 54 publications

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“…Gochujang product prepared using wheat koji has high contents of amino acids and sugar, whereas gochujang product prepared using rice koji has high contents of flavonoids, LysoPCs, and GABA (Lee, Shin, et al, ). The antioxidative activity, as well as flavonoids and LysoPCs contents in the rice koji produced by fermentation with Bacillus amyloliquefaciens were significantly higher than those in the rice koji produced by fermentation with Aspergillus oryzae (Lee, Lee, et al, ). In this study, characteristic metabolites such as amino acids and fatty acids also revealed significant patterns depending on the grain type.…”

Section: Discussionmentioning

confidence: 89%

“…Various secondary metabolites with biological properties are generated by enzymatic degradation of the raw ingredients of gochujang via microbes in the fermentation process (Jang et al, ; Lee, Lee, et al, ; Lee, Shin, et al, ; Lee et al, ; Shin et al, ). Koji used in gochujang production comprises cooked grains and/or soybeans that have been inoculated with a fermentation culture, the filamentous fungus Aspergillus oryzae.…”

Section: Introductionmentioning

confidence: 99%

“…(Lee, Lee, et al, ; Lee, Shin, et al, ; Lee et al, ) vary depending on the types of microorganisms or cereals used in koji production, and these components have various biological activities (Lee, Lee, et al, ; Lee, Shin, et al, ; Shin et al, , ). Amino acid and citric acid contents were high in WG, whereas flavonoids, soyasaponins, and γ‐aminobutyric acid (GABA) contents were high in RG (Lee, Lee, et al, ). The antioxidative effect of WG was higher than that of RG (Lee, Shin, et al, ).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Gochujang prepared using rice and wheat koji partially alleviates high‐fat diet‐induced obesity in rats

Son

Shin

Jang

et al. 2020

Food Science & Nutrition

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The aim of this study was to compare whether gochujang products prepared using giant embryo rice koji (rice gochujang, RG) and wheat koji (wheat gochujang, WG) have anti‐obesity effects on rats fed a high‐fat diet (HFD), who served as a model for obesity. The nutritional composition of RG and WG including proximate constituents, amino acid and fatty acid compositions were investigated. Consequently, the secondary fermented metabolites were analyzed in RG and WG by ultrahigh‐performance liquid chromatography and mass spectrometry. Rats were fed a HFD containing 10% RG powder (HFD‐RG) or 10% WG powder (HFD‐WG) for 8 weeks. Body weight gain, weights of liver, epididymal, retroperitoneal, perirenal, and total white fat pads, and levels of serum triglyceride (TG), total cholesterol, low‐density lipoprotein cholesterol, and leptin were lower in all gochujang groups than in the HFD group. Furthermore, RG and WG treatment decreased the hepatic TG content and lipid accumulation and significantly reduced the size of epididymal adipocytes. These effects are probably mediated through inhibition of hepatic fatty acid synthase, acetyl CoA carboxylase, malic enzyme, and adipose tissue lipoprotein lipase activities. The anti‐obesity effect was slightly greater in the HFD‐RG group than in the HFD‐WG group. This effect may be attributed to secondary metabolites, such as capsaicin, genistein, daidzein, soyasaponin, and lysophosphatidylcholines, contained in gochujang prepared using giant embryo rice or wheat koji.

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Section: Discussionmentioning

confidence: 89%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Gochujang prepared using rice and wheat koji partially alleviates high‐fat diet‐induced obesity in rats

Son

Shin

Jang

et al. 2020

Food Science & Nutrition

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“…Other similar studies on the food metabolomics studies of fermented foods that have been reported in the literature include foods from milk [58,59] soybean [27,28,65] and cereals [61,63,64] (Table 1). Others include kimchi [62], myeolchi-aekjeot [66] and saeu-jeot [67].…”

Section: Food Metabolomics Of Fermented Foodsmentioning

confidence: 99%

Food Metabolomics: A New Frontier in Food Analysis and its Application to Understanding Fermented Foods

Adebo¹,

Njobeh²,

AdeyinkaAdebiyi³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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The emergence of food metabolomics, otherwise known as foodomics, has opened new frontiers and possibilities for scientists to characterize and simultaneously determine and obtain the comprehensive profile of the food metabolome. Qualitative and quantitative determinations of this metabolome offer insights into the underlying processes involved and details about the content of the food analytes. This had seemed technically challenging and impossible over time, but can now be done due to the advent of sophisticated analytical equipment and chemometric tools. The application of this technique offers enormous opportunities to obtain detailed information that can be correlated to various properties, functionalities and potentials in fermented foods. This chapter thus evaluated and documented studies presented in the literature on the food metabolomics study of fermented foods, with a view of appraising its prospects, applications and subsequent utilization in the study of fermented foods.

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“…Metabolomics is a useful and important tool in various fields, such as agriculture, food science, and microbiology (Wishart 2008; Lee and Son 2013). Metabolite profiling aims to monitor all metabolites in a sample and metabolomic strategies have also been used to investigate metabolite changes caused by filamentous fungi during fermentation (Kim et al, 2010;Lee et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of SclR on metabolite production in Aspergillus oryzae

Jin¹,

Wang²,

Zhang³

et al. 2019

SDRP-JFST

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Aspergillus oryzae, an industrially important fungus utilized for the traditional fermentative manufacturing, produces diverse metabolites and enzymes during fermentation. In our previous study, we have ever identified and characterized a basic helix-loop-helix (bHLH) transcription factor, SclR, and found that the transcription factor is importantly involved in the conidiation, sclerotial formation, and hyphal morphology in A. oryzae. In this study, we further analyzed the effect of SclR on metabolites production in A. oryzae. The control strain and ∆sclR strain were cultivated in dextrin-polypeptone-yeast extract (DPY) liquid medium at 30 °C for 3 days and metabolites were extracted from strains. Liquid chromatography-mass spectrometry (LC-MS) analysis result showed that a total of 1,855 precursor molecules were obtained in the positive ion mode and 2,475 precursor molecules were obtained in the negative ion mode. Comparative analysis of the metabolome indicated that 259 were differentially expressed metabolites. Among of them, 161 metabolites were increased by 1.5-fold, and 98 metabolites were decreased by 1.5-fold in an sclR gene deletion strain compared to the control. Further identification of differentially expressed metabolites revealed that the production level of some organic acids, amino acids, and sugar alcohols were markedly changed in ∆sclR strain relative to control strain. Especially, some organic acids were identified to be intermediates in the citric acid cycle, which is a key metabolic pathway that connects carbohydrate, fat, and protein metabolism. The result also implied that the SclR is potentially involved in energy metabolism.

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Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation

Cited by 80 publications

References 54 publications

Gochujang prepared using rice and wheat koji partially alleviates high‐fat diet‐induced obesity in rats

Gochujang prepared using rice and wheat koji partially alleviates high‐fat diet‐induced obesity in rats

Food Metabolomics: A New Frontier in Food Analysis and its Application to Understanding Fermented Foods

Effects of SclR on metabolite production in Aspergillus oryzae

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