Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, <i>Da‐jiang</i>

Zhang, Ping; Zhang, Pengfei; Xie, Mengxi; An, Feiyu; Qiu, Boshu; Wu, Rina

doi:10.1111/1750-3841.14146

Cited by 24 publications

(10 citation statements)

References 37 publications

(47 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…lightened and the bands of proteins <20 kD darkened after pre-fermentation; the bands of proteins >15 kD almost disappeared after ripening for 90 days, that is, the main proteins in soybean curd were almost all hydrolyzed, which was consistent with the changes of DH in Figure 2a, protein bands <15 kD significantly darkened. And these changes accorded with the findings of Actinomucor elegans (fermented furu) (Han et al, 2003) and naturally fermented soybean paste (Zhang, Zhang, Xie, An, Qiu, & Wu, 2018).…”

Section: Protein Hydrolysis Profile Of Furu During Fermentationsupporting

confidence: 86%

The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd

Wei

Regenstein

Zhou

2021

Journal of Food Science

View full text Add to dashboard Cite

The proteolysis and peptidomic profiles and potential bioactivities of fermented soybean curd (furu) during fermentation were studied. The degree of protein hydrolysis (DH) and peptide content significantly increased with fermentation time (p < 0.05), and reached the highest levels after ripening for 90 days. The variety and abundance of bioactive peptides in furu samples were fermentation-time dependent, and furu ripening for 30 and 90 days showed the highest similarity. An ACE-inhibitor and antioxidant peptides were the two main bioactive peptide components, and their abundance and bioactivities exhibited a significant increase with fermentation and reached the maximum levels at 90 days. All these results indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy-based fermented products, and their effects on health might be explored in future studies.Practical Application: This work indicated that microbial fermentation is an effective way to obtain bioactive peptides with soy-based fermented products.

show abstract

Section: Protein Hydrolysis Profile Of Furu During Fermentationsupporting

confidence: 86%

The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd

Wei

Regenstein

Zhou

2021

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Total protein extraction from fermented foods of interest is the first key step in metaproteomic studies. Factors like differences in cell wall structures and inherent microbial cell lysis resistance level affect protein extraction ( Zhang et al, 2018 ). For fish and vegetable products, another important factor aside from the characteristics of the microbial community is the heterogeneity in salinity and alkalinity of fish and vegetables, respectively ( Liu et al, 2021a ).…”

Section: Metaproteomic Analysis Methodsmentioning

confidence: 99%

Metaproteomics insights into fermented fish and vegetable products and associated microbes

Okeke

Ita

Egong

et al. 2021

Food Chemistry: Molecular Sciences

View full text Add to dashboard Cite

“…Of the 51 common proteins in dajiang , 25 are derived from microorganisms. The main microbial sources of fungal protein are Saccharomyces cerevisiae and Schizosaccharomyces , and the main microbial sources of bacterial protein are Enterococcus faecalis , Leuconostoc mesenteroides , Acinetobacter baumannii , and Bacillus subtilis (Zhang et al., 2018a), thus revealing the key microorganisms in dajiang fermentation.…”

Section: Application Of Metaproteomics In Tffbmentioning

confidence: 99%

Metaproteomics insights into traditional fermented foods and beverages

Yang

Fan

2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

Traditional fermented foods and beverages (TFFB) are important dietary components. Multi‐omics techniques have been applied to all aspects of TFFB research to clarify the composition and nutritional value of TFFB, and to reveal the microbial community, microbial interactions, fermentative kinetics, and metabolic profiles during the fermentation process of TFFB. Because of the advantages of metaproteomics in providing functional information, this technology has increasingly been used in research to assess the functional diversity of microbial communities. Metaproteomics is gradually gaining attention in the field of TFFB research because it can reveal the nature of microorganism function at the protein level. This paper reviews the common methods of metaproteomics applied in TFFB research; systematically summarizes the results of metaproteomics research on TFFB, such as sauces, wines, fermented tea, cheese, and fermented fish; and compares the differences in conclusions reached through metaproteomics versus other omics methods. Metaproteomics has great advantages in revealing the microbial functions in TFFB and the interaction between the materials and microbial community. In the future, metaproteomics should be further applied to the study of functional protein markers and protein interaction in TFFB; multi‐omics technology requires further integration to reveal the molecular nature of TFFB fermentation.

show abstract

Metaproteomics of Microbiota in Naturally Fermented Soybean Paste, Da‐jiang

Cited by 24 publications

References 37 publications

The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd

The fermentation‐time dependent proteolysis profile and peptidomic analysis of fermented soybean curd

Metaproteomics insights into fermented fish and vegetable products and associated microbes

Metaproteomics insights into traditional fermented foods and beverages

Contact Info

Product

Resources

About