Untargeted Metabolomics reveals Doenjang metabolites affected by manufacturing process and microorganisms

Lee, Jang-Eun; Yun, Jeong-Hyun; Lee, Eunjung; Hong, Sang Pil

doi:10.1016/j.foodres.2022.111422

Cited by 14 publications

(18 citation statements)

References 29 publications

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“…The metabolites with a VIP value greater than 1.0 are usually considered as potential markers to the model being studied. Meanwhile, the t -test is commonly performed to estimate significant differences of metabolite contents among different groups of samples ( Lee et al, 2022 ). In this study, a total of 63 distinctive components ( Table 1 ) including various lipids, organic acids, hesperitin, hesperidin, and other compounds, were screened out between the pesticide-treated and control samples using analysis criteria of p -value <0.01 and VIP value > 1.0.…”

Section: Resultsmentioning

confidence: 99%

UPLC-Q-TOF/MS-based metabolomic analysis reveals the effects of asomate on the citrus fruit

Chen²,

Hou

et al. 2023

Current Research in Food Science

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Section: Resultsmentioning

confidence: 99%

UPLC-Q-TOF/MS-based metabolomic analysis reveals the effects of asomate on the citrus fruit

Chen²,

Hou

et al. 2023

Current Research in Food Science

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“…In conclusion, this study provided information about the molecular profile of Durian allowing it to differentiate among several ripening stages of this fruit according to their metabolites [132]. A similar approach was used to differentiate metabolites from two classes of Doenjang soybean–based food depending on their production process [133]. Besides finding differences in 55 metabolites between classes of Doenjang, an alteration in the concentration of metabolites was found, related to the type of microorganisms inoculated during the production process, such as Bacillus spp., Enterococcus faecium , Tetragenococcus halophilus , Aspergillus oryzae , Penicillium spp., and Saccharomyces cerevisia e. In this manner, this study allowed to differentiate traditional from modern Doenjang according to their metabolomic profile [133].…”

Section: Foodomics Applicationsmentioning

confidence: 99%

“…A similar approach was used to differentiate metabolites from two classes of Doenjang soybean–based food depending on their production process [133]. Besides finding differences in 55 metabolites between classes of Doenjang, an alteration in the concentration of metabolites was found, related to the type of microorganisms inoculated during the production process, such as Bacillus spp., Enterococcus faecium , Tetragenococcus halophilus , Aspergillus oryzae , Penicillium spp., and Saccharomyces cerevisia e. In this manner, this study allowed to differentiate traditional from modern Doenjang according to their metabolomic profile [133]. CE–TOF–MS also allowed to study the metabolite profiles of hot versus cold Chinese herbs [134].…”

Section: Foodomics Applicationsmentioning

confidence: 99%

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period March 2021 to March 2023

Domínguez‐Rodríguez,

Montero,

Herrero

et al. 2023

Electrophoresis

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This work presents a revision of the main applications of capillary electromigration (CE) methods in food analysis and Foodomics. Papers that were published during the period March 2021 to March 2023 are included. The work shows the multiple CE methods that have been developed and applied to analyze different types of molecules in foods and beverages. Namely, CE methods have been applied to analyze amino acids, biogenic amines, heterocyclic amines, peptides, proteins, phenols, polyphenols, pigments, lipids, carbohydrates, vitamins, DNAs, contaminants, toxins, pesticides, additives, residues, small organic and inorganic compounds, and other minor compounds. In addition, new CE procedures to perform chiral separation and for evaluating the effects of food processing as well as the last developments of microchip CE and new applications in Foodomics will be also discussed. The new procedures of CE to investigate food quality and safety, nutritional value, storage, and bioactivity are also included in the present review work.

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“…An untargeted metabolomics study helps to evaluate the changes in metabolite profiles that occur due to the manufacturing process compared to the traditional process of Kinema production, fermented soy product from North East India. Researchers have been able to identify 55 differential metabolites among traditional and modernized Doenjang (Lee et al, 2022). Among them, Arginine, Choline, Citric acid, Cytidine, Glucaric acid, and Hypoxanthine were highly abundant in modernized doenjang, while 2-Amino-isobutyric acid, 2-Phenyl-ethylamine, Citrulline, GABA, N5-Ethyl-glutamine, Putrescine, Stachydrine, Tryptamine, and Tyramine are high in traditional doenjang.…”

Section: Soy-based Fermented Foodsmentioning

confidence: 99%

Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques

Sarkar

Sha²,

Ghatani

2023

Front. Sustain. Food Syst.

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In the era of Omics, metabolomics and metaproteomics have emerged as powerful tools for the deep analysis of the fermentation of various foods. These two are relatively new in the field of science. However, they are already proven to be crucial for a more proper understanding of microbes, their interactions with hosts and surrounding environments, metabolic activity, and intracellular biochemical reactions. Metabolomics is a quantitative and qualitative determination study of metabolites of participated microbes in the process of fermentation that helps to analyze several biochemical pathways concerning chemical changes that occur during different stages of fermentation. Hence, it provides a deep insight into the microscopic world as well as helps to significantly enhance the available nutraceuticals and probiotic characterizations in fermented foods. Evaluating the possible pathways of microbes in generating particular compounds of interest is proven to be beneficial for increasing the bioavailability of nutraceuticals and nutrients. It can be utilized to reshape the general process of fermentation in a more improved and optimized way for better yielding of nutritive components while decreasing the antinutrient components in the specific product. Metabolomics studies can be used to modify strains based on specific needs, for example, different stress-tolerant microbial strains for the optimal production of desired metabolites in stressed conditions, modulation in metabolic pathways to naturally increase the bioavailability of beneficial compounds, etc. These “Omics” methods are paving the way for a more thorough understanding of microbial life, metabolism systems, and genetic characteristics regarding protein synthesis and are undoubtedly becoming a potent weapon or a universal key in modulating fermented food products in a more advanced and sustainable approach possible. This present review aims to constitute a relevant approach for understanding the metabolic processes that can occur or are currently occurring in a given system and for implementing novel strategies focused on solving production problems or improving sustainability.

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Untargeted Metabolomics reveals Doenjang metabolites affected by manufacturing process and microorganisms

Cited by 14 publications

References 29 publications

UPLC-Q-TOF/MS-based metabolomic analysis reveals the effects of asomate on the citrus fruit

UPLC-Q-TOF/MS-based metabolomic analysis reveals the effects of asomate on the citrus fruit

Capillary electromigration methods for food analysis and Foodomics: Advances and applications in the period March 2021 to March 2023

Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques

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