Metabonomics analysis of nonvolatile small molecules of beers during forced ageing

Yao, Jiwei; Zong, Xin; Cui, Chun; Mu, Lixia; Zhao, Haifeng

doi:10.1111/ijfs.13754

Cited by 10 publications

(5 citation statements)

References 25 publications

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“…The role of nucleosides in beer aging has been described as conspicuous in several studies 28 – 30 , pointing at 5-methylthioadenosine as a potential compound for oxidative staling. The occurrence of this metabolite from the methionine salvage pathway 31 could not be reproduced by Yao et al 32 in a forced-aging study and was not detected by 1 H-NMR in this work. A higher uridine concentration was found in historical beer with a lower level of adenosine/inosine.…”

Section: Resultscontrasting

confidence: 78%

Archeochemistry reveals the first steps into modern industrial brewing

Pieczonka

Zarnkow

Diederich

et al. 2022

Sci Rep

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A historical beer, dated to the German Empire era, was recently found in northern Germany. Its chemical composition represents a unique source of insights into brewing culture of the late nineteenth century when pioneer innovations laid the foundations for industrial brewing. Complementary analytics including metabolomics, microbiological, sensory, and beer attribute analysis revealed its molecular profile and certify the unprecedented good storage condition even after 130 years in the bottle. Comparing its chemical signature to that of four hundred modern brews allowed to describe molecular fingerprints teaching us about technological aspects of historical beer brewing. Several critical production steps such as malting and germ treatment, wort preparation and fermentation, filtration and storage, and compliance with the Bavarian Purity Law left detectable molecular imprints. In addition, the aging process of the drinkable brew could be analyzed on a chemical level and resulted in an unseen diversity of hops- and Maillard-derived compounds. Using this archeochemical forensic approach, the historical production process of a culturally significant beverage could be traced and the ravages of time made visible.

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Section: Resultscontrasting

confidence: 78%

Archeochemistry reveals the first steps into modern industrial brewing

Pieczonka

Zarnkow

Diederich

et al. 2022

Sci Rep

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“…The analysis of volatiles is useful for a variety of tasks in the quality control of fruit and nutraceuticals, such as genotype or geographic origin differentiation and maturity stage differentiation (Khalil et al, 2017;Tallapally et al, 2020). GC in tandem with high-throughput MS enabled the identification of volatiles, particularly in fruit flavour compounds to better understand their complex interactions (Yao et al, 2018;Colantonio et al, 2022). In addition, two-dimensional GC-MS (GC 9 GC-MS), provides better separation and peak capacity than conventional GC-MS with advanced chemometric analysis (Feizi et al, 2021;Daji et al, 2023).…”

Section: Gc-msmentioning

confidence: 99%

Recent progress in metabolomics research: insights into fruit metabolome, harvesting techniques and health‐promoting bioactives

Dadwal,

Aroor,

Joshi

et al. 2024

Int J of Food Sci Tech

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SummaryThe use of cutting‐edge omics technology to edible fruits has transformed the disciplines of fruit biology, pre‐ and post‐harvest investigations, metabolite biosynthesis and the identification of novel therapeutic fruit bioactives for health by leveraging varied omics data. Combining modern analytical chromatography tools (LC, GC) with mass spectrometry has significantly improved our ability to examine complex fruit tissues or extracted components, advancing our understanding of the fruit metabolome. Studies aiming at understanding the full metabolome and future quality characteristics have concentrated on quantifying the number of metabolites in edible fruit species and cultivars from diverse geographical locations. These studies have also helped to develop new databases for precise and comprehensive qualitative analysis of metabolites, allowing for the analysis of metabolite biosynthesis pathways to identify differences in metabolites among developed hybrids, metabolite origins and potential derivatives. Bioactive metabolite information is currently being utilised to manage illnesses, provide nutrition and creation of novel food products. Furthermore, this research has helped us better understand fruit quality and how metabolites interact with biological systems. In conclusion, this review emphasises the importance of metabolomics approaches in studying fruit metabolomes in the context of current research perspectives.

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“…The beer samples (twenty four bottles) without addition of highpurity oxygen was used as a control with a DO of 0.5 mg L À1 . Then, all beer samples were aged at 60°C for 7 days according to the method of Yao et al (2018) and Cai et al (2019).…”

Section: Oxygenation and Forced Ageing Treatment Of Beer Samplesmentioning

confidence: 99%

Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing

Zong

Yang

Jin

et al. 2020

Int J of Food Sci Tech

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Oxygen is contributing to the deterioration of the beer and shortening the shelf-life of the packaged product. The effect of dissolved oxygen (DO) on oxidative and structural characteristics of protein in beer during forced ageing was examined. Results showed that increased DO decreased obviously protein content in beer, and further reduced antioxidant activities of beer and lipid transfer protein 1 (LTP1). Meanwhile, the increase of DO decreased significantly the free thiol groups content and enhanced the disulfide bonds level in beer and LTP1. Results from circular dichroism, surface hydrophobicity and zeta-potential illustrated that the increase of DO dramatically changed the secondary and tertiary structure of LTP1 with the decrease in the surface hydrophobicity, a-helix and b-turn contents, and the increase in the random coil and negative zeta potential. These results indicated that increased DO could damage the structure of LTP1 and had a negative impact on oxidative stability of beer.

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Metabonomics analysis of nonvolatile small molecules of beers during forced ageing

Cited by 10 publications

References 25 publications

Archeochemistry reveals the first steps into modern industrial brewing

Archeochemistry reveals the first steps into modern industrial brewing

Recent progress in metabolomics research: insights into fruit metabolome, harvesting techniques and health‐promoting bioactives

Effect of dissolved oxygen on the oxidative and structural characteristics of protein in beer during forced ageing

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