Metabolomic profiling reveals the relationship between taste-related metabolites and roasted aroma in aged pork

Tamura, Yoshio; Iwatoh, Shinji; Miyaura, Kazutoshi; Wada, Kōji; Kusano, Miyako

doi:10.1016/j.lwt.2021.112928

Cited by 20 publications

(12 citation statements)

References 40 publications

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“…The GC–TOF–MS‐based metabolomic was used in a recent study to investigate the taste‐related metabolites in aged pork. The hypoxanthine was found increasing after 14‐day aging (Tamura et al., 2022 ), which is consistent with the results of the present study. IMP, an important flavor substance giving umami taste in meat, has degradation products as important constituents in formation and development of meat flavor (Madruga et al., 2010 ).…”

Section: Discussionsupporting

confidence: 93%

“…Most of the free amino acids accumulated at day 8 indicated the progression of proteolysis of Tan lamb during aging. The changes in metabolite profiling during pork postmortem aging showed that phenylalanine, serine, and threonine accumulated after 14 days postmortem (Tamura et al., 2022 ). The variation tendency of these free amino acids in the present study is consistent with that in the previous studies.…”

Section: Discussionmentioning

confidence: 99%

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Proteomics and metabolomics combined study on endopathic changes of water‐soluble precursors in Tan lamb during postmortem aging

Chen

You

Luo

2022

Food Science & Nutrition

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Tan lamb is highly recommended breed in China. It is of great significance to understand the underlying mechanism of how water‐soluble flavor precursors metabolize in Tan lamb muscles during the postmortem aging period. In this study, we investigated the muscle pH, lactate dehydrogenase (LDH) activity, and the variations in water‐soluble flavor‐related metabolites. The proteome changes were profiled to provide insights into the biochemical changes affecting accumulation of water‐soluble flavor precursors in different aging stages (days 0, 4, and 8). The results indicated that pH value considerably decreased from day 0 to day 4, and increased from day 4 to day 8 (p < .05). The activity of LDH significantly increased from day 0 to day 4, and decreased from day 4 to day 8 (p < .05). Postmortem glycolysis was activated in 4 days, which directly affected the variations in metabolic enzymes and triggered the accumulation of flavor‐related carbohydrates. The free amino acids accumulated due to hydrolysis of structural proteins, with 3‐hydroxy‐L‐proline, aspartic acid, and methionine increasing from day 0 to day 4, and aspartic acid, serine, threonine, tyrosine, phenylalanine, and D‐phenylalanine from day 4 to day 8. The inosine and hypoxanthine accumulated due to the degradation of ATP. The results of the present study provide insightful information, revealing the differences in biochemical attributes in Tan lamb muscles caused by postmortem aging.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionmentioning

confidence: 99%

Proteomics and metabolomics combined study on endopathic changes of water‐soluble precursors in Tan lamb during postmortem aging

Chen

You

Luo

2022

Food Science & Nutrition

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“…Saturated aldehydes are lipid-derived volatiles produced mainly by the oxidation of oleic acid, a characteristic fatty acid of raw pork meat [ 52 , 53 , 54 ]. Regarding benzeneacetaldehyde, this compound could be synthesized using phenylalanine as a precursor through the Maillard reaction during the sterilization step of the MB10 since it is mainly detected in cooked meat [ 55 , 56 ]. It was noted that aldehyde content in the fermented MB10 was statistically lower ( p ≤ 0.05) in comparison with the control group, which corroborated the findings of Kwaw et al [ 57 ], which described a decline of aldehydes in mulberry juice when LAB fermentation was applied.…”

Section: Resultsmentioning

confidence: 99%

Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages

Nazareth

Calpe

Luz

et al. 2023

Foods

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The growing interest in functional foods has fueled the hunt for novel lactic acid bacteria (LAB) found in natural sources such as fermented foods. Thus, the aims of this study were to isolate, identify, characterize, and quantify LAB’s antifungal activity and formulate an ingredient for meat product applications. The overlay method performed a logical initial screening by assessing isolated bacteria’s antifungal activity in vitro. Next, the antifungal activity of the fermented bacteria-free supernatants (BFS) was evaluated by agar diffusion assay against six toxigenic fungi. Subsequently, the antifungal activity of the most antifungal BFS was quantified using the microdilution method in 96-well microplates. The meat broth that showed higher antifungal activity was selected to elaborate on an ingredient to be applied to meat products. Finally, antifungal compounds such as organic acids, phenolic acids, and volatile organic compounds were identified in the chosen-fermented meat broth. The most promising biological candidates belonged to the Lactiplantibacillus plantarum and Pediococcus pentosaceus. P. pentosaceus C15 distinguished from other bacteria by the production of antifungal compounds such as nonanoic acid and phenyl ethyl alcohol, as well as the higher production of lactic and acetic acid.

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“…The sugar moiety of the hydrolyzed glycosides was analyzed using methoxyaminetrimethylsilyl derivatization and analyzed using GC-MS [17]. Briefly, the glycoside extract was dissolved using 1 mL of methanol:chloroform:H 2 O (3:1:1, v/v/v), and mixed for 10 min.…”

Section: Sugar Moiety Analysismentioning

confidence: 99%

Free and Glycosidically Bound Volatile Compounds in Okinawan Pineapple (Ananas comosus)

et al. 2022

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Fruit plants produce various volatile compounds that emit distinct aroma characteristics and contribute to their flavor qualities. However, some of these substances, especially hydroxyl-group molecules, are in non-volatile glycosylated forms. This study aimed to determine free and glycosidically bound volatile compounds in three Okinawan pineapple cultivars (‘N67-10’, ‘Yugafu’, and ‘Yonekura’). The free volatile components of squashed pineapple juice were analyzed using solid-phase microextraction (SPME)–arrow-gas chromatography–flame ionization detection/mass spectrometry (GC-FID/MS). The glycosides were collected through solid-phase extraction, hydrolyzed by β-glucosidase, and the released volatile compounds were measured. The sugar moieties of the glycosides were confirmed using GC-MS, and their glycoside constituents were analyzed using liquid chromatography (LC)-MS. Okinawan pineapple varied in its content and composition of free volatile components, which were predominantly comprised of esters, followed by alcohols, terpenes, and ketones. Eight hydroxyl-group compounds, including chavicol, eugenol, geraniol, phenylethyl alcohol, benzyl alcohol, 2-ethyl-1-hexanol, 1-hexanol, and 3-methyl-2-butenol, were released from their glycosylated forms via enzymatic hydrolysis, wherein the amounts of most of them were greater in ‘Yonekura’ than in the other cultivars. Moreover, two glycosides, chavicol-O-β-D-glucopyranoside and eugenol-O-β-D-glucopyranoside, were identified in all the cultivars, wherein the aglycones of both glycosides could be potential odor sources of the medicinal-herbal aromas. These results provide important information regarding both volatile-aroma qualities and bounded-aroma resources in Okinawan pineapple for fresh consumption and agroindustrial processing.

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Metabolomic profiling reveals the relationship between taste-related metabolites and roasted aroma in aged pork

Cited by 20 publications

References 40 publications

Proteomics and metabolomics combined study on endopathic changes of water‐soluble precursors in Tan lamb during postmortem aging

Proteomics and metabolomics combined study on endopathic changes of water‐soluble precursors in Tan lamb during postmortem aging

Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages

Free and Glycosidically Bound Volatile Compounds in Okinawan Pineapple (Ananas comosus)

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