GC–MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics

Park, Seong-Eun; Yoo, Seung‐Min; Seo, Seung-Ho; Lee, Kyoung-In; Na, Chang-Su; Son, Hong-Seok

doi:10.1016/j.lwt.2015.12.046

Cited by 82 publications

(53 citation statements)

References 25 publications

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“…To explore the effect of salt on fermented foods more intensively, an untargeted metabolomic analysis using mass spectrometry (MS) with multivariate statistical analysis was applied. The metabolite profiles of fermented foods, including kimchi (Jang and others ; Park and others ) and fermented soy foods (Namgung and others ; Park and others ; Kang and others ; Kim and others ; Lee and others ; Wei and others ), have previously been analyzed using untargeted metabolomic analysis to find the relationship between the fermented foods and their nutritional quality. However, the effect of salt types with different mineral profiles on the sensory and nutritional qualities of kimchi has yet to be performed.…”

Section: Introductionmentioning

confidence: 99%

Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi

Kim

Lee

et al. 2017

Journal of Food Science

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The effects of purified salt (PS) and mineral-rich sea salt (MRS), both with different mineral profiles, on kimchi fermentation were studied using a culture-dependent 16S rRNA sequencing technique and mass-based metabolomic analysis. The different mineral profiles in the fermentation medium caused changes in the bacterial profiles of the 2 kimchi products. An increase of Leuconostoc species in MRS-kimchi decreased the Lactobacillus/Leuconostoc ratio, which led to changes in metabolites (including sugars, amino acids, organic acids, lipids, sulfur compounds, and terpenoids) associated with kimchi quality. Although further studies on the relationship between these salt types and kimchi fermentation are needed, these results suggested that the MRS treatment had positively affected the changes of the kimchi mineral contents, bacterial growth, and metabolite profiles, which are linked to kimchi quality.

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Section: Introductionmentioning

confidence: 99%

Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi

Kim

Lee

et al. 2017

Journal of Food Science

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“…The potential use of DSG and GA as an added nutrient source with RSM, for the growth of L. plantarum was investigated. To shed light behind the increased growth of L. plantarum when grown on DSG and RSM, as compared to GA and RSM, metabolomics was carried out using GC-MS (Park et al, 2015). Metabolites in DSG before fermentation were also analyzed.…”

Section: Utilization and Metabolism Of L Plantarum Using Dsg And Ga mentioning

confidence: 99%

Dual Use of a Biopolymer From Durian (Durio zibethinus) Seed as a Nutrient Source and Stabilizer for Spray Dried Lactobacillus Plantarum

Lee

Zhao

Kim

et al. 2018

Front. Sustain. Food Syst.

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The search for natural and sustainable biopolymers is increasing. Biopolymers are used in applications, such as to encapsulate and stabilize probiotic bacteria. Currently, this process requires many steps, including the separation of bacteria from the culture media after fermentation, which is energy intensive. In this study, we developed a strategy to use a natural biopolymer from durian seed, durian seed gum (DSG), to address these issues. DSG was used to serve dual roles, firstly as a nutrient source, and secondly as an encapsulating agent. DSG was used in synergy with reconstituted skim milk (RSM), to be a complete nutrient source, for probiotic bacteria Lactobacillus plantarum (L. plantarum). Usually RSM requires supplementation, with costly yeast extract. DSG was characterized to be a suitable nutrient source as it contains polysaccharides, organic acids, amino acids and fatty acids. In the presence of DSG and RSM, the growth of L. plantarum increased from 8.73 log CFU/mL to 13.86 log CFU/mL, at the end of 72 h. In comparison, when grown with commercial gum arabic (GA) and RSM, growth of L. plantarum reached a lower 11.49 log CFU/mL at 72 h. Metabolomics revealed that several metabolites, including lactose, depleted after fermentation, in the DSG and RSM treatment group, as compared to GA and RSM treatment group. This suggested that glycolysis were up regulated. This correlated with the increased growth, lactic acid, malic acid and fatty acids production by L. plantarum when it was grown on DSG and RSM. Next, the entire culture of L. plantarum with DSG and RSM was taken for spray drying, without the need to separate the bacteria from the culture media. DSG and RSM was able to stabilize L. plantarum, to remain viable at 10 log CFU/g after storage for 10 weeks. On the other hand, the viability was 8.8 log CFU/g when L. plantarum was spray dried with GA and RSM. This study demonstrated an innovative process and low-cost strategy to produce spray dried probiotic powder. DSG could be a potential low cost and sustainable replacement for GA, to develop other functional foods.

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“…Others include kimchi [62], myeolchi-aekjeot [66] and saeu-jeot [67]. These fermented food products, their corresponding metabolites and trend in terms of increases or decreases in reported metabolites are summarized in Table 1.…”

Section: Food Metabolomics Of Fermented Foodsmentioning

confidence: 99%

Food Metabolomics: A New Frontier in Food Analysis and its Application to Understanding Fermented Foods

Adebo¹,

Njobeh²,

AdeyinkaAdebiyi³

et al. 2017

Functional Food - Improve Health Through Adequate Food

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The emergence of food metabolomics, otherwise known as foodomics, has opened new frontiers and possibilities for scientists to characterize and simultaneously determine and obtain the comprehensive profile of the food metabolome. Qualitative and quantitative determinations of this metabolome offer insights into the underlying processes involved and details about the content of the food analytes. This had seemed technically challenging and impossible over time, but can now be done due to the advent of sophisticated analytical equipment and chemometric tools. The application of this technique offers enormous opportunities to obtain detailed information that can be correlated to various properties, functionalities and potentials in fermented foods. This chapter thus evaluated and documented studies presented in the literature on the food metabolomics study of fermented foods, with a view of appraising its prospects, applications and subsequent utilization in the study of fermented foods.

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GC–MS based metabolomics approach of Kimchi for the understanding of Lactobacillus plantarum fermentation characteristics

Cited by 82 publications

References 25 publications

Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi

Effects of Different Salt Treatments on the Fermentation Metabolites and Bacterial Profiles of Kimchi

Dual Use of a Biopolymer From Durian (Durio zibethinus) Seed as a Nutrient Source and Stabilizer for Spray Dried Lactobacillus Plantarum

Food Metabolomics: A New Frontier in Food Analysis and its Application to Understanding Fermented Foods

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