Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste)

Lee, Gyu Min; Suh, Dong Ho; Jung, Eun Joo; Lee, Choong Hwan

doi:10.3390/molecules21070921

Cited by 20 publications

(18 citation statements)

References 33 publications

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“…Importantly, SPME has the ability to extract VOCs from fermented foods, including soy sauce, soy paste, and related beverages [5,7,10,11]. Metabolomics has also been used to evaluate the nutritional quality of foods, plants, or fermentation products [12][13][14]. Recently, we have reported the time-correlated dynamic metabolomes and VOC profiles for the acetous fermentative production stages of vinegar employing the GC-TOF-MS and HS-SPME-GC-MS analyses [15].…”

Section: Introductionmentioning

confidence: 99%

Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amyloliquefaciens and Aspergillus oryzae

Seo¹,

Lee²,

Singh³

et al. 2018

Journal of Microbiology and Biotechnology

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Production of good Koji primarily depends upon the selection of substrate materials and fermentative microflora, which together influence the characteristic flavor and aroma. Herein, we performed comparative metabolomic analyses of volatile organic compounds (VOCs) and primary metabolites for Koji samples fermented individually with Bacillus amyloliquefaciens and Aspergillus oryzae. The VOCs and primary metabolites were analyzed using headspace solid phase microextraction (HS-SPME) followed by gas chromatography time-of-flight mass spectrometry (GC-TOF-MS). In particular, alcohols, ketones, and furans were mainly detected in Bacillus-fermented Koji (Bacillus Koji, BK), potentially due to the increased levels of lipid oxidation. A cheesy and rancid flavor was characteristic of Bacillus Koji, which is attributable to high content of typical 'off-flavor' compounds. Furthermore, the umami taste engendered by 2-methoxyphenol, (E,E)-2,4-decadienal, and glutamic acid was primarily detected in Bacillus Koji. Alternatively, malty flavor compounds (2-methylpropanal, 2-methylbutanal, 3-methylbutanal) and sweet flavor compounds (monosaccharides and maltol) were relatively abundant in Aspergillus-fermented Koji (Aspergillus Koji, AK). Hence, we argue that the VOC profile of Koji is largely determined by the rational choice of inocula, which modifies the primary metabolomes in Koji substrates, potentially shaping its volatolome as well as the aroma characteristics.

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Section: Introductionmentioning

confidence: 99%

Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amyloliquefaciens and Aspergillus oryzae

Seo¹,

Lee²,

Singh³

et al. 2018

Journal of Microbiology and Biotechnology

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“…Many studies have also examined the metabolites and functionality of gochujang Values are mean ± SE (n = 10). produced using different koji types Lee, Suh, et al, 2016). 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 .…”

Section: Discussionmentioning

confidence: 99%

“…Several studies have also found that bioactive compounds showed different patterns and bioactive properties depending on cereal types (Lee, Lee, et al, ; Lee, Shin, et al, ; Lee, Suh, Jung, & Lee, ; Shin et al, ). They used giant embryonic rice (GE rice), a mutant rice, YR233517Acp79, with an enlarged embryo and contains higher γ‐oryzanol, tocopherol, GABA, protein vitamins, essential amino acids, and minerals compared with normal embryonic rice (NE rice) (Chung, Lee, & Kang, ; Chung, Lo, Nam, Jin, & Kang, ; Seo et al, ).…”

Section: Introductionmentioning

confidence: 99%

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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“…Metabolomic studies coupled with chemometric methods including PCA and PLS regression analysis have been used to explore the relationships between the metabolome of diverse plant species and their genotypes, origins, vintages, qualities, and other specific attributes [ 94 , 95 , 96 , 97 , 98 , 99 ]. MP techniques are often used to evaluate the nutraceutical (nutritional or physiological) value of a single plant cultivar for quality control and breeding.…”

Section: Evaluation Of Green Tea Functionality Based On Its Composmentioning

confidence: 99%

A Phytochemical-Sensing Strategy Based on Mass Spectrometry Imaging and Metabolic Profiling for Understanding the Functionality of the Medicinal Herb Green Tea

2017

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Low-molecular-weight phytochemicals have health benefits and reduce the risk of diseases, but the mechanisms underlying their activities have remained elusive because of the lack of a methodology that can easily visualize the exact behavior of such small molecules. Recently, we developed an in situ label-free imaging technique, called mass spectrometry imaging, for visualizing spatially-resolved biotransformations based on simultaneous mapping of the major bioactive green tea polyphenol and its phase II metabolites. In addition, we established a mass spectrometry-based metabolic profiling technique capable of evaluating the bioactivities of diverse green tea extracts, which contain multiple phytochemicals, by focusing on their compositional balances. This methodology allowed us to simultaneously evaluate the relative contributions of the multiple compounds present in a multicomponent system to its bioactivity. This review highlights small molecule-sensing techniques for visualizing the complex behaviors of herbal components and linking such information to an enhanced understanding of the functionalities of multicomponent medicinal herbs.

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Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste)

Cited by 20 publications

References 33 publications

Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amyloliquefaciens and Aspergillus oryzae

Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of Koji Fermented with Bacillus amyloliquefaciens and Aspergillus oryzae

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

A Phytochemical-Sensing Strategy Based on Mass Spectrometry Imaging and Metabolic Profiling for Understanding the Functionality of the Medicinal Herb Green Tea

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