Process specific differential metabolomes for industrial gochujang types (pepper paste) manufactured using white rice, brown rice, and wheat

Jang, Yu Kyung; Shin, Gi Ru; Jung, Eun Joo; Lee, Sunmin; Lee, Sarah; Singh, Devendra; Jang, Eun-Kyung; Shin, Dong Joo; Kim, Hye-Jin; Shin, Hye Won; Moon, Byoung Seok; Lee, Choong Hwan

doi:10.1016/j.foodchem.2017.04.154

Cited by 21 publications

(19 citation statements)

References 28 publications

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“…Recent studies on FSPs have elucidated the effects of manufacturing process [15] and fermentation time [16] on the change in total metabolite content. Further, the study on multiple FSPs focused only on the content of isoflavone, a well-known bioactive compound in FSPs [10].…”

Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach

Kwon

Lee

Lee³

et al. 2019

Metabolites

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Many ethnic fermented soybean products (FSPs) have long been consumed as seasoning and protein sources in East Asia. To evaluate the quality of various FSPs in East Asia, non-targeted metabolite profiling with multivariate analysis of six traditional FSPs (Natto; NT, Cheonggukjang; CG, Doenjang; DJ, Miso; MS, Doubanjiang; DB, Tianmianjiang; TM) was performed. Six FSPs could be clearly distinguished by principle component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Amino acid contents were relatively higher in NT and CG, sugar and sugar alcohol contents were relatively higher in MS and TM, isoflavone glycoside contents were relatively highest in CG, isoflavone aglycon contents were the highest in DJ, and soyasaponin contents were the highest in CG. Antioxidant activity and physicochemical properties were determined to examine the relationships between the FSPs and their antioxidant activities. We observed a negative correlation between isoflavone aglycon contents and 2,2’-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) activity. Furthermore, the order of ABTS activity of FSPs has a positive correlation with the order of soybean content in the six FSPs. Herein it was found that primary metabolites were affected by the main ingredients and secondary metabolites were most influenced by the fermentation time, and that soybean content contributed more to antioxidant activity than fermentation time.

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Section: Introductionmentioning

confidence: 99%

Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach

Kwon

Lee

Lee³

et al. 2019

Metabolites

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“…The overall metabolic profiles were similar in wheat and corn groups, inferring an equivalent nutritional level between the two groups. The condition is distinct in three industrial gochujang types, with large differences between metabolic profiles in wheat and rice types 36 …”

Section: Discussionmentioning

confidence: 99%

“…The condition is distinct in three industrial gochujang types, with large differences between metabolic profiles in wheat and rice types. 36 Correlation analysis between significantly dynamic microbes and differential metabolites was conducted to obtain in-depth insights. Several fungal genera showed significant correlations with the differential metabolites, while no significant bacteria-metabolite correlations were found, suggesting that fungi might be more effective in shaping the profiles of the metabolites in serofluid dish fermentation.…”

Section: Discussionmentioning

confidence: 99%

Microbial dynamics, metabolomic profiles, and the correlation between them during fermentation of serofluid dish

et al. 2020

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BACKGROUND: Serofluid dish, a traditional Chinese fermented food, possesses unique flavors and health beneficial effects. These properties are likely due to the sophisticated metabolic networks during fermentation, which are mainly driven by microbiota. However, the exact roles of metabolic pathways and the microbial community during this process remain equivocal. RESULTS: Here, we investigated the microbial dynamics by next-generation sequencing, and outlined a differential nontargeted metabolite profiling in the process of serofluid dish fermentation using the method of hydrophilic interaction liquid chromatography column with ultra-high-performance liquid chromatography-quadruple time-of-flight mass spectrometry. Lactobacillus was the leading genus of bacteria, while Pichia and Issatchenkia were the dominant fungi. They all accumulated during fermentation. In total, 218 differential metabolites were identified, of which organic acids, amino acids, sugar and sugar alcohols, fatty acids, and esters comprised the majority. The constructed metabolic network showed that tricarboxylic acid cycle, urea cycle, sugar metabolism, amino acids metabolism, choline metabolism, and flavonoid metabolism were regulated by the fermentation. Furthermore, correlation analysis revealed that the leading fungi, Pichia and Issatchenkia, were linked to organic acids, amino acid and sugar metabolism, flavonoids, and several other flavor and functional components. Antibacterial tests indicated the antibacterial effect of serofluid soup against Salmonella and Staphylococcus. CONCLUSION: This work provides new insights into the complex microbial and metabolic networks during serofluid dish fermentation, and a theoretical basis for the optimization of its industrial production.

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“…The pH was measured by a pH meter (Mettler Toledo, Shanghai, China). Titratable acidity represented by lactic acid was tested by acid-base titration (63). Protease activity was measured using the Folin-Ciocalteu method (64).…”

Section: Methodsmentioning

confidence: 99%

A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation

Jia

Niu

et al. 2020

Appl Environ Microbiol

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Humans have used high salinity for the production of bean-based fermented foods over thousands of years. Although high salinity can inhibit the growth of harmful microbes and select functional microbiota in an open environment, it also affects fermentation efficiency of bean-based fermented foods and has a negative impact on people’s health. Therefore, it is imperative to develop novel defined starter cultures for reduced-salt fermentation in a sterile environment. Here, we explored the microbial assembly and function in the fermentation of traditional Chinese broad bean paste with 12% salinity. The results revealed that the salinity and microbial interactions together drove the dynamic of community and pointed out that five dominant genera (Staphylococcus, Bacillus, Weissella, Aspergillus, and Zygosaccharomyces) may play different key roles in different fermentation stages. Then, core species were isolated from broad bean paste, and their salinity tolerance, interactions, and metabolic characteristics were evaluated. The results provided an opportunity to validate in situ predictions through in vitro dissection of microbial assembly and function. Last, we reconstructed the synthetic microbial community with five strains (Aspergillus oryzae, Bacillus subtilis, Staphylococcus gallinarum, Weissella confusa, and Zygosaccharomyces rouxii) under different salinities and realized efficient fermentation of broad bean paste for 6 weeks in a sterile environment with 6% salinity. In general, this work provided a bottom-up approach for the development of a simplified microbial community model with desired functions to improve the fermentation efficiency of bean-based fermented foods by deconstructing and reconstructing the microbial structure and function. IMPORTANCE Humans have mastered high-salinity fermentation techniques for bean-based fermented product preparation over thousands of years. High salinity was used to select the functional microbiota and conducted food fermentation production with unique flavor. Although a high-salinity environment is beneficial for suppressing harmful microbes in the open fermentation environment, the fermentation efficiency of functional microbes is partially inhibited. Therefore, application of defined starter cultures for reduced-salt fermentation in a sterile environment is an alternative approach to improve the fermentation efficiency of bean-based fermented foods and guide the transformation of traditional industry. However, the assembly and function of self-organized microbiota in an open fermentation environment are still unclear. This study provides a comprehensive understanding of microbial function and the mechanism of community succession in a high-salinity environment during the fermentation of broad bean paste so as to reconstruct the microbial community and realize efficient fermentation of broad bean paste in a sterile environment.

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Process specific differential metabolomes for industrial gochujang types (pepper paste) manufactured using white rice, brown rice, and wheat

Cited by 21 publications

References 28 publications

Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach

Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach

Microbial dynamics, metabolomic profiles, and the correlation between them during fermentation of serofluid dish

A Bottom-Up Approach To Develop a Synthetic Microbial Community Model: Application for Efficient Reduced-Salt Broad Bean Paste Fermentation

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