Untargeted LC-QTOF-MS/MS based metabolomics approach for revealing bioactive components in probiotic fermented coffee brews

Chan, Mei Zhi Alcine; Lau, Hazel; Lim, Si Ying; Li, Sam Fong Yau; Liu, Shao-Quan

doi:10.1016/j.foodres.2021.110656

Cited by 25 publications

(26 citation statements)

References 41 publications

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“…The kokumi effect and enzymatic origin of N - l -lactoyl-Phe stimulated our interest in quantifying its content in Chinese traditional fermented foods. Previous studies have identified N - l -lactoyl-Phe in coffee and sea bass muscle but without quantification. In comparison, N - l -lactoyl-Phe was quantified in cheese and varied widely between the different ages and brands .…”

Section: Discussionmentioning

confidence: 97%

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Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

Gao

Lin

Cui

et al. 2022

J. Agric. Food Chem.

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N-l-Lactoyl phenylalanine (N-l-lactoyl-Phe) has been identified as a taste-active contributor in many fermented foods. However, its preparation, taste property, and content in foodstuffs are little known to date. In the current study, two preparation technologies of N-l-lactoyl-Phe including heating and enzymatic methods were investigated. Other investigations include its taste property and quantification in several fermented foods. The results indicated that the heating preparation and enzymatic preparation only produced N-l-lactoyl-Phe instead of N-d-lactoyl-Phe in the presence of l-lactate/d-lactate and l-phenylalanine (Phe). A high yield (58.0% ± 0.7%) of N-l-lactoyl-Phe was achieved under the following conditions: Phe, lactate, CaO, and water at molar ratios of 1:8:0.3:9 kept at 100 °C for 3 h. With nine enzymes, a maximum yield of 21.2% ± 0.3% was achieved in the aqueous solution under mild operating conditions: 0.18 M Phe, 0.90 M lactate, 5 g/L Debitrase HYW 20, pH 8, and 55 °C for 24 h. The sensory evaluation revealed that N-l-lactoyl-Phe in water enhanced the salty and umami intensity. It also enhanced the thickness, mouthfulness, and continuity of salt solution, model broth, and chicken broth, revealing that N-l-lactoyl-Phe was a kokumi-active compound. The kokumi thresholds of N-l-lactoyl-Phe in these solutions were 50, 50, and 25 mg/L, respectively. N-l-Lactoyl-Phe was quantified in traditional Chinese fermented foods as 30.12 ± 0.28 mg/kg in preserved pickles, 14.11 ± 0.14 mg/kg in soybean paste, 4.87 ± 0.16 mg/kg in fermented bean, 0.71 ± 0.11 mg/kg in rice vinegar, and 20.34 ± 0.18 mg/kg in soy sauce. These results revealed the potential of N-l-lactoyl-Phe as a taste enhancer, presenting a new opportunity for the food industry.

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Section: Discussionmentioning

confidence: 97%

“…It was not until 2009 that N - l -lactoyl-Phe was identified as one of the taste contributors in aged cheeses . Since then, it has been identified in many foodstuffs like dry-cured ham, coffee, and sea bass muscle but the kokumi taste needed to be disclosed in more detail.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

Gao

Lin

Cui

et al. 2022

J. Agric. Food Chem.

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“…As early as 1997, N - Lac-AAs were shown to impart the taste characteristic of monosodium glutamate (MSG) . Subsequently, N -Lac-AAs were discovered as taste-active compounds and accumulated in the fermentation of cheese, in soy sauce, in coffee, and in meat products. , However, only a few reports revealed the explicit aroma and taste of N -Lac-AAs. Hofmann et al recently revealed the intrinsic taste of N - l- Lac -l -Gly, N - l- Lac -l -Ala, N - l- Lac -l -Glu, N - l- Lac -l -Gln, N - l- Lac -l -Asp, and N - l- Lac -l -Asn and added fullness, volume, and complexity to Korean kimchi .…”

Section: Introductionmentioning

confidence: 99%

Discovery of N-l-Lactoyl-l-Trp as a Bitterness Masker via Structure-Based Virtual Screening and a Sensory Approach

Zhao

Zhou

Cui

et al. 2023

J. Agric. Food Chem.

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N-Lactoyl-amino acid derivatives (N-Lac-AAs) are of increasing interest as potential taste-active compounds. The complexity and diversity of N-Lac-AAs pose a significant challenge to the effective discovery of taste-active N-Lac-AAs. Therefore, a structure-based virtual screening was used to identify taste-active N-Lac-AAs. Virtual screening results showed that N-lactoylhydrophobic amino acids had a higher affinity for taste receptors, specifically N-L-Lac-L-Trp. And then, N-L-Lac-L-Trp was synthesized in yields of 22.3% by enzymatic synthesis in the presence of L-lactate and L-Trp, and its chemical structure was confirmed by MS/MS and one-dimensional (1D) and two-dimensional (2D) NMR. Sensory evaluation revealed that N-L-Lac-L-Trp had a significant taste-masking effect on quinine, D-salicin, caffeine, and L-Trp, particularly L-Trp and caffeine. N-L-Lac-L-Trp had a better masking effect on the higher concentration of bitter compounds. It reduced the bitterness of caffeine (500 mg/L) and L-Trp (1000 mg/L) by approximately 20 and 26%, respectively. The result of the ligand−receptor interaction and a quantum mechanical analysis showed that N-L-Lac-L-Trp increased the binding affinity to the bitter receptor mainly through hydrogen bonding and lowering the electrostatic potential.

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“…Supernatant resulted was filtered using a 0.22 µm. The storage for all samples was at 4°C within 3 days prior to analyzed (Chan et al 2021).…”

Section: Sample Preparation For Metabolite Analysismentioning

confidence: 99%

Untargeted LC-QTOF-MS/MS Based Metabolomic Profile Approach of Bacterial Ferment Lysates and Skin Commensal Bacterial Cocktail Ferment Lysates

et al. 2023

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Microbial therapy has been increasingly developed in the medical and health fields and has triggered advances in the process of formulating skincare products. The skin microbiota becomes the target in the development of active ingredients to produce an optimal effect in the balance of its composition which leads to its usefulness in maintaining skin health and providing protection. Postbiotic bacteria can maintain homeostasis of the skin microbiome so that it has the potential to be used as an active ingredient in Active Pharmaceutical Ingredient (API) in skincare products and have broad benefits due to its various active substances. The aim of this study was to examine the metabolites profile contained in the bacterial fermented lysate fraction, which is also served as a marker in identifying the metabolite variations of the lysate fractions and their API dosage forms. Ferment lysate API preparations were prepared in the form of freeze dried and spray dried. The metabolite profile analysis was carried out using the untargeted LC-QTOF-MS/MS metabolomic approach and multivariate analysis. Result revealed 30 differential features of the putative metabolites, and by performing metabolites annotationfor their bioactivities through intensive literature research, such as antimicrobial, antioxidant, and anti-inflammatory, we elucidated these compounds are discovered in dry form of lysates.

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Untargeted LC-QTOF-MS/MS based metabolomics approach for revealing bioactive components in probiotic fermented coffee brews

Cited by 25 publications

References 41 publications

Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

Preparation and Taste Characteristics of Kokumi N-Lactoyl Phenylalanine in the Presence of Phenylalanine and Lactate

Discovery of N-l-Lactoyl-l-Trp as a Bitterness Masker via Structure-Based Virtual Screening and a Sensory Approach

Untargeted LC-QTOF-MS/MS Based Metabolomic Profile Approach of Bacterial Ferment Lysates and Skin Commensal Bacterial Cocktail Ferment Lysates

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