Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach
Abstract
:1. Introduction
2. Results and Discussion
2.1. Metabolomic Profiling Combined Multivariate Analysis
2.1.1. Primary Metabolites of Six FSPs
2.1.2. Secondary Metabolites of Six FSPs
2.2. Correlation Assay between Bioactive Phenotypes and Metabolites
3. Materials and Methods
3.1. Chemicals and Reagents
3.2. Sample Preparation
3.2.1. Sample Information
3.2.2. Sample Extraction and Derivatization for Metabolite Profiling
3.3. GC-TOF-MS Analysis
3.4. LC-MS Analysis
3.5. Data Processing and Multivariate Statistical Analysis
3.6. Determination of Antioxidant Activity (by ABTS), Total Polyphenol Content (TPC), and Total Flavonoid Content (TFC)
3.7. Evaluation of Physicochemical Characteristics
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Sample No. | Product | General Main Ingredient | General Fermentation Period | Producer | ||
---|---|---|---|---|---|---|
Soybean | Cereal | Chili pepper | ||||
1 | Natto (NT) | 99.99% | - | - | 18 h | Shikaya Co., LTD |
2 | Suzusei Shokuhin Co., LTD | |||||
3 | Azuma Shokuhin Co., LTD | |||||
4 | Marumiya Co., LTD | |||||
5 | Takanofoods Co., LTD | |||||
6 | Cheonggukjang (CG) | 95%–99% | - | - | 2 days | YoungPyung |
7 | Seoilfarm | |||||
8 | PulDangGol | |||||
9 | JukHyangKong | |||||
10 | ChungHo food | |||||
11 | Doenjang (DJ) | 80%–95% | - | - | 1~3 years | Sambou |
12 | MooSooChon | |||||
13 | Greensoy | |||||
14 | Koreamac | |||||
15 | SunJae food | |||||
16 | Miso (MS) | 60% | 25%c | - | 2~12 months | Marusanai CO., LTD |
17 | Miyasaka Jozo CO., LTD | |||||
18 | Hanamaruki Foods Inc. | |||||
19 | Masuyamiso CO., LTD | |||||
20 | Marukome CO., LTD | |||||
21 | Doubanjiang (DB) | 20%b | 5%d | 40%–50% | over 1 year | Lee Kum Kee CO., LTD |
22 | Shandong Shinho Food Industries CO., LTD | |||||
23 | Haha Jiang Yuan CO., LTD | |||||
24 | Sichuan Dandan Pixian Bean Paste Group CO., LTD | |||||
25 | Kikkoman Corporation | |||||
26 | Tianmianjiang (TM) | 0%–30% | 20%–40% d | - | over 1 year | Hsien Erh Mei Foods Industry CO., LTD |
27 | Weihai Sihai Brewed CO., LTD | |||||
28 | Shandong Shinho Food Industries CO., LTD | |||||
29 | Tian Jin Limin Condiment CO., LTD | |||||
30 | Youki Food CO., LTD |
NT | CG | DJ | MS | DB | TM | |
---|---|---|---|---|---|---|
TPC f | 68 ± 5.88a | 63 ± 11a,b | 54 ± 4.44a,b | 57 ± 8.30a,b | 50 ± 16b | 54 ± 10a,b |
TFC g | 32 ± 5.00a | 32 ± 12a | 16 ± 2.42b | 10 ± 4.43b | 18 ± 7.24b | 21 ± 12a,b |
Reducing sugar content h | 1.94 ± 0.11d | 1.54 ± 0.29d | 3.22 ± 0.23b | 3.92 ± 0.46a | 2.58 ± 0.78c | 4.44 ± 0.27a |
Salinity i | 1.94 ± 0.11d | 1.54 ± 0.23d | 3.22 ± 0.18b | 3.36 ± 0.39a | 2.24 ± 0.65c | 3.78 ± 0.23a |
pH j | 7.16 ± 0.28a | 6.66 ± 0.14b | 5.72 ± 0.15c | 5.42 ± 0.05d | 4.51 ± 0.29e | 4.56 ± 0.25e |
Titratable acidity k | 6.07 ± 1.17b | 4.49 ± 1.73b | 10.19 ± 1.12a | 9.56 ± 1.85a | 6.07 ± 2.15b | 11.31 ± 2.31a |
Amino type nitrogen content l | 2976 ± 705b | 1336 ± 433c | 6161 ± 848a | 2634 ± 679b | 1790 ± 1519b,c | 2368 ± 346b,c |
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Kwon, Y.S.; Lee, S.; Lee, S.H.; Kim, H.J.; Lee, C.H. Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach. Metabolites 2019, 9, 183. https://doi.org/10.3390/metabo9090183
Kwon YS, Lee S, Lee SH, Kim HJ, Lee CH. Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach. Metabolites. 2019; 9(9):183. https://doi.org/10.3390/metabo9090183
Chicago/Turabian StyleKwon, Yong Sung, Sunmin Lee, Seung Hwa Lee, Hae Jin Kim, and Choong Hwan Lee. 2019. "Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach" Metabolites 9, no. 9: 183. https://doi.org/10.3390/metabo9090183