Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

Gao, Yaxin; Hou, Lizhen; Gao, Jie; Li, Danfeng; Tian, Zhiliang; Fan, Bin; Wang, Fengzhong; Li, Shuying

doi:10.3390/foods10102294

Cited by 50 publications

(21 citation statements)

References 156 publications

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“…Although microbiome technology has reached the field of fermented food and is producing significant results, it is still in its infancy compared to the field of the human microbiome. However, in recent years, shotgun metagenomics analysis has been performed on fermented foods [ 37 , 38 ], and further, it has begun to be applied to metabolomics [ 39 ] and metaproteomics [ 40 , 41 ]. Finally, research on the microbiome of fermented foods is focused on multi-omics technology that combines the above omics [ 42 ].…”

Section: Discussionmentioning

confidence: 99%

Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process

Seo

Lee

Park

et al. 2022

Foods

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As NGS (next-generation sequencing) technology develops, metagenomics-based microbial ecology, that is, microbiome research, has recently led to the science of fermented food. Based on the above technology, a study was conducted to understand the characteristics of vinegar made from bokbunja, a local crop in Gochang-gun, Korea. Physicochemical characteristics of vinegar, organic acid analysis, microbial community analysis, and electronic tongue analysis were explored while fermenting the vinegar for 70 days under eight fermentation conditions according to the concentration of bokbunja liquid (100% or 50%), type of fermenter (porcelain jar or stainless container), and fermentation environment (natural outdoor conditions or temperature/oxygen controlled). As a result, distinct microbial community patterns were found in the stage of acetic acid fermentation and, accordingly, this fermentation of Gochang vinegar is classified into three categories. Vinegar prepared by the traditional method of outdoor fermentation using jars showed characteristics of “Acetobacter (42.1%)/Lactobacillus (56.9%) fusion fermentation”. Under conditions where oxygen and temperature were controlled indoors using jars, characteristics of “Komagataeibacter (90.2%) fermentation” were found. “Lactobacillus (92.2%) fermentation” characteristics were discovered under natural outdoor conditions using stainless steel containers. These fermentation pattern differences were related to taxonomic phylogenetic diversity, which was also considered involved in determining organic acid production and taste. These results will be helpful as a scientific basis for understanding the fermentation characteristics of Gochang vinegar and developing high-value-added traditional vinegar products.

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Section: Discussionmentioning

confidence: 99%

Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process

Seo

Lee

Park

et al. 2022

Foods

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“…Live microorganisms that improve the host’s health when given in sufficient quantities are referred to as probiotics [ 137 ]. The ways in which probiotics improve the health characteristics of the mechanism are not completely clear, but usually we think of interference with pathogens, rejection or antagonism, immunomodulatory activity, anticancer and anti-mutation activity, the alleviation of lactose intolerance symptoms, lowering of serum cholesterol levels, lowering of blood pressure, prevention of and reduction in the incidence of diarrhea and duration, prevention of bacterial vaginal disease and urinary tract infection, maintenance of mucosal integrity, and improvement of periodontal quality [ 138 , 139 ].…”

Section: Probiotic Potential Of Fermented Mg Foodsmentioning

confidence: 99%

Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential

Qin

Wu²,

Shi³

et al. 2022

Foods

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Fermented minor grain (MG) foods often have unique nutritional value and functional characteristics, which are important for developing dietary culture worldwide. As a kind of special raw material in fermented food, minor grains have special functional components, such as trace elements, dietary fiber, and polyphenols. Fermented MG foods have excellent nutrients, phytochemicals, and bioactive compounds and are consumed as a rich source of probiotic microbes. Thus, the purpose of this review is to introduce the latest progress in research related to the fermentation products of MGs. Specific discussion is focused on the classification of fermented MG foods and their nutritional and health implications, including studies of microbial diversity, functional components, and probiotic potential. Furthermore, this review discusses how mixed fermentation of grain mixtures is a better method for developing new functional foods to increase the nutritional value of meals based on cereals and legumes in terms of dietary protein and micronutrients.

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“…Metabolomics, which is the study of the small molecular metabolites of an organism or cell in a specific physiological state, is used to identify novel metabolites or changes in the ratio of metabolites [ 7 ]. Metabolomics can be applied in various fields such as health [ 8 , 9 , 10 ], plant [ 11 , 12 ], environmental [ 13 , 14 ], and food and nutrition sciences [ 15 , 16 , 17 ]. Depending on the research purpose, it can be divided into untargeted and targeted metabolomics.…”

Section: Introductionmentioning

confidence: 99%

Integration of LC-MS-Based and GC-MS-Based Metabolic Profiling to Reveal the Effects of Domestication and Boiling on the Composition of Duck Egg Yolks

Tian

et al. 2023

Metabolites

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Egg yolks contain abundant lipids, proteins, and minerals that provide not only essential nutrients for embryonic development but also cheap sources of nutrients for consumers worldwide. Previous composition analyses of egg yolks primarily focused on nutrients such as lipids and minerals. However, few studies have reported the effects of domestication and heating on yolk composition and characteristics. The objective of this study was to investigate the impact of domestication and boiling on the metabolite contents of egg yolks via untargeted metabolomics using GC-MS and LC-MS. In this study, eggs were collected from Fenghua teals, captive mallards, and Shaoxing ducks. Twelve duck eggs (half raw and half cooked) were randomly selected from each variety, and the egg yolks were separated for metabolic profiling. The analysis identified 1205 compounds in the egg yolks. Domestication generated more differential metabolites than boiling, which indicated that the changes in the metabolome of duck egg yolk caused by domestication were greater than those caused by boiling. In a comparative analysis of domestic and mallard ducks, 48 overlapping differential metabolites were discovered. Among them, nine metabolites were upregulated in domesticated ducks, including monoolein, emodin, daidzein, genistein, and glycitein, which may be involved in lipid metabolism; some of them may also act as phytoestrogens (flavonoids). Another 39 metabolites, including imethylethanolamine, harmalan, mannitol, nornicotine, linoleic acid, diphenylamine, proline betaine, alloxanthin, and resolvin d1, were downregulated by domestication and were linked to immunity, anti-inflammatory, antibacterial, and antioxidant properties. Furthermore, four overlapping differential metabolites that included amino acids and dipeptides were discovered in paired comparisons of the raw and boiled samples. Our findings provided new insights into the molecular response of duck domestication and supported the use of metabolomics to examine the impact of boiling on the composition of egg yolks.

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Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

Cited by 50 publications

References 156 publications

Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process

Characteristics and Microbiome Profiling of Korean Gochang Bokbunja Vinegar by the Fermentation Process

Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential

Integration of LC-MS-Based and GC-MS-Based Metabolic Profiling to Reveal the Effects of Domestication and Boiling on the Composition of Duck Egg Yolks

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