Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review
Abstract
:1. Introduction
2. Methodology
3. Metabolomics Workflow
3.1. Metabolomic Approaches Based on Different Separations and Instrumentation
3.1.1. NMR-Based Metabolomics
3.1.2. FT-IR-Based Metabolomics
3.1.3. GC-MS/LC-MS-Based Metabolomics
3.1.4. CE-MS-Based Metabolomics
3.1.5. Electronic Nose-Based Metabolomics
3.2. Metabolomic Analyses Based on Data Interpretation and Multivariate Statistics
Biobanks | Role | References |
---|---|---|
MestreNova | Data processing prediction, publication, verification; data storage and retrieval | [97] |
Progenesis QI | Data processing and normalization; qualitative, quantitative and identification of small molecules with significant changes | [98] |
SIMCA | Multivariate statistical analysis; pattern recognition of PCA, PLS-DA, OPLS-DA | [97,99,100,101] |
RStudio | Multivariate tool; heatmap of metabolites and their concentration changes | [97] |
HMDB | Physicochemical and biological properties; biomarker discovery; metabolic pathway information | [97,98,99,100,101] |
METLIN | Metabolite identification; metabolite structure; links to other databases | [98,100,101] |
PubChem | Biological properties of organic small molecule; metabolite structure; links to other databases | [100] |
MetaboAnalyst | Data analysis, visualization, and functional annotation; multivariate analysis; metabolite significance; pathway identification | [98,99,101] |
KEGG | Metabolic pathway; metabolite interactions; delivery of gene to metabolite function | [98,99,101] |
Mev | Hierarchical cluster analysis; heatmap of metabolites and their concentration changes | [100] |
Cytoscape | Interaction network visualization: correlation analysis linked to gene, protein, and metabolite expression | [99] |
4. Applications of Fermented Foods
4.1. Flavor
Fermented Foods | Microorganisms | Metabolomic Analysis | References | |
---|---|---|---|---|
Techniques | Compounds/Properties Analyzed | |||
Dajiang | Yeast, Aspergillus, Mucor, Rhizopus, Lactobacillus, Tetragenococcus | HS-SPME/GC-MS | Alcohols, esters, phenolic acids, aldehydes, ketones | [78] |
Red sufu | Monascus purpureus, Aspergilus oryzae, Actinomucor elegans | GC-MS, GC-MS-O, E-nose | Amino acids, organic acids | [119] |
Natto | Bacillus subtilis | GC-MS; NMR | Amino acids, organic acids, pyrazines; ammonia | [120,121,122] |
Cheese | Lactic acid bacteria | HS-SPME/GC-MS, FT-IR, E-nose | Lactose, lactate and citrate, amino acids, fatty acids | [113] |
Huangjiu | Yeast | GC/GC-MS, GC-O | Esters, linalool, neroidol, geranyl acetone, 2-pentyl-furan, methanethiol | [112,115] |
Baijiu | Yeast, Lactobacillus, Acetobacter | GC×GC-TOF/MS | Aromatic compounds, pyrazines | [116] |
Red wine | Yeast | HS-SPME-Arrow-GC-MS/MS | Piperitone, mintlactone, menthyl acetate, neomenthyl acetate | [79] |
Vinegar | Acetobacter, Lactobacillus | HS-SPME/GC-MS | Ethyl acetate, phenylethyl alcohol, acetoin, acetic acid | [124] |
Pu-erh tea | Monascus purpureus, Bacillus, Rasamsonia, Lichtheimia, Debaryomyces | HS-SPME/GC-MS | β-damascenone, methoxybenzene, 2,4-nonadienal, terpinene, linalool | [114,117] |
Siniperca chuatsi | Psychrilyobacter, Fusobacterium, Vibrio | HS-SPME/GC-MS | Alcohols, hydrocarbons, nitrogen compounds | [123] |
Shrimp paste | Salimicrobium, Lentibacillus, Lactobacillus, Tetragenococcus | HS-SPME/GC-MS | Alcohols, aldehydes, nitrogen compounds | [125] |
4.2. Nutrition and Function
Fermented Foods | Microorganisms | Metabolomic Analysis | References | |
---|---|---|---|---|
Techniques | Compounds | |||
Meju | Bacillus sp., Mucor sp., Aspergillus sp. | UPLC-Q/TOF-MS | Small peptides, amino acids, GABA | [132] |
Doenjang | Penicillium glabrum, Aspergillus oryzae | GC-TOF-MS, UPLC-Q/TOF-MS | Amino acids, organic acids, sugars and sugar alcohols, isoflavones | [133,134,135] |
Cheonggukujang (or miso, natto) | Bacillus subtilis, Mucor sp., Bacillus sp., Aspergillus sp.; E. faecium | UPLC-Q/TOF-MS | Phenolic compounds, peptides, GABA | [131,136] |
Cheese | Lactic acid bacteria | NMR | Lactose, uridine diphosphate-hexose, amino acids, organic acids, | [137] |
Yogurt | Lactic acid bacteria | UPLC-Triple/TOF-MS | Lipids, lipid-like molecules, small peptides, amino acids, GABA | [98,139] |
Wines | Yeasts, Lactobacillus, Acetobacter | NMR, FT-IR; GC/GC-TOF/MS; HPLC-MS; | Polyphenols, amino acids, ethanol, resveratrol, stilbenes | [49,116,146,147] |
Cabbage vinegar | Lactobacillus, Acetobacter | NMR, GC-MS | Organic acids, alcohols, sulfides (dimethyl sulfide, dimethyl disulfide, and dimethyl trisulfide) | [148] |
Pu-erh tea | Aspergillus pallidofulvus, Aspergillus sesamicola, Penicillium manginii | UHPLC-Q/TOF-MS | Phenolic compounds, amino acids | [105] |
Fermented fish sauce | Firmicutes, Proteobacteria, Fusobacteria | UHPLC-Q/TOF-MS | Small peptides, amino acids | [23] |
Pickle nozawana | Latilactobacillus curvatus, Levilactobacillus brevis | NMR, GC-MS | Organic acids, GABA, choline, 2,3-butanedione, acetoin, ethyl acetate | [149] |
4.3. Safety
Fermented Foods | Microorganisms | Metabolomic Analysis | References | |
---|---|---|---|---|
Techniques | Compounds/Components Analyzed | |||
Doenjang | Bacillus subtilis, Rhizopus, Mucor, Aspergillus sp. | GC-MS | Soyasaponins | [134] |
Cheonggukjang | Bacillus sp. | GC-TOF-MS, CE-TOF-MS | Soyasaponins | [21] |
Koji | Aspergillus oryzae, Bacillus amyloliquefaciens | GC-TOF-MS, UHPLC-MS/MS | Soyasaponins | [151] |
Vinegar | Bacillus subtilis, Rizhopus, Mucor, Aspergillus sp. | GC-MS | Benzoic acid, sorbic acid, dehydroacetic acid, ethyl paraben | [153] |
Fermented fish sauce | Firmicutes, Proteobacteria, Fusobacteria | UHPLC-Q/TOF-MS | Trimethylamine N-oxide, putrescine, cadaverine | [23] |
Shrimp paste, Pickles | Lentibacillus, Lactobacillus, Latilactobacillus, Tetragenococcus | GC-FID | Benzoic acid, sorbic acid, propionic acid | [154] |
Cheese | Lactic acid bacteria | GC/LC-MS, NMR, FI-TR | Pathogenic bacteria and its metabolites | [155] |
5. Conclusions and Future Prospects
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Gao, Y.; Hou, L.; Gao, J.; Li, D.; Tian, Z.; Fan, B.; Wang, F.; Li, S. Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review. Foods 2021, 10, 2294. https://doi.org/10.3390/foods10102294
Gao Y, Hou L, Gao J, Li D, Tian Z, Fan B, Wang F, Li S. Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review. Foods. 2021; 10(10):2294. https://doi.org/10.3390/foods10102294
Chicago/Turabian StyleGao, Yaxin, Lizhen Hou, Jie Gao, Danfeng Li, Zhiliang Tian, Bei Fan, Fengzhong Wang, and Shuying Li. 2021. "Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review" Foods 10, no. 10: 2294. https://doi.org/10.3390/foods10102294