Metabolomics-Based Analyses of Dynamic Changes in Flavonoid Profiles in the Black Mulberry Winemaking Process

Abstract

To overcome the fruit’s perishability, mulberry wine has been developed as a method of preservation. However, dynamic changes in metabolites during mulberry wine fermentation have not been reported yet. In the present investigation, UHPLC-QE-MS/MS coupled with multivariate statistical analyses was employed to scrutinize the metabolic profiles, particularly the flavonoid profiles, throughout the process of vinification. In general, the major differential metabolites encompassed organic heterocyclic compounds, amino acids, phenylpropanoids, aromatic compounds, and carbohydrates. The contents of total sugar and alcohol play a primary role that drove the composition of amino acids, polyphenol, aromatic compound, and organic acid metabolites based on the Mantel test. Importantly, among the flavonoids, abundant in mulberry fruit, luteolin, luteolin-7-O-glucoside, (−)-epiafzelechin, eriodictyol, kaempferol, and quercetin were identified as the differential metabolic markers during blackberry wine fermentation and ripening. Flavonoid, flavone and flavonol biosynthesis were also identified to be the major metabolic pathways of flavonoids in 96 metabolic pathways. These results will provide new information on the dynamic changes in flavonoid profiles during black mulberry winemaking.

Succession of microbiota and its influence on the dynamics of volatile compounds in the semi-artificial inoculation fermentation of mulberry wine

“…Where, TS is total sugar content (g/L), F (g) is the number of grams of glucose corresponding to 5 mL of each of Fehling’s solution (Ⅰ, Ⅱ), V 1 (mL) is the volume of the sample taken, V 2 (mL) is the volume of sample diluted, V 3 (mL) is the volume of the consumed sample. The specific instruments and procedures are described in our previous paper ( Qin et al, 2023 ).…”

The development of nanocarriers for natural products

“…Meanwhile, Que and its derivatives are prone to decomposition during processing and metabolism (van der Sluis et al, 2005), and their stability is further impacted by pH and temperature, leading to extremely low bioavailability (Y. Qin et al, 2023). To overcome these limitations, nanocarriers, such as NPs, nanomicelles, and liposomes, have been designed to encapsulate Que.…”

“…Nonetheless, as Que is a planar molecule with a tightly packed structure and considerable intermolecular attraction, it is not readily dispersible in solvents, resulting in extremely low water solubility (J. Wang, Hao, et al, 2022). Meanwhile, Que and its derivatives are prone to decomposition during processing and metabolism (van der Sluis et al, 2005), and their stability is further impacted by pH and temperature, leading to extremely low bioavailability (Y. Qin et al, 2023). To overcome these limitations, nanocarriers, such as NPs, nanomicelles, and liposomes, have been designed to encapsulate Que.…”