Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products

Though varying metabolomes are believed to influence distinctive characteristics of different soy foods, an in-depth, comprehensive analysis of both soluble and volatile metabolites is largely unreported. The metabolite profiles of different soy products, including cheonggukjang, meju, doenjang, and...

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Autores principales:	Sang-Hee Lee, Sunmin Lee, Seung-Hwa Lee, Hae-Jin Kim, Digar Singh, Choong-Hwan Lee
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fermented soy product metabolomics volatolomics metabolic pathway Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/083e3c3092ea4642a3685776f0750df9
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spelling	oai:doaj.org-article:083e3c3092ea4642a3685776f0750df92021-11-25T17:31:57ZIntegrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products10.3390/foods101125162304-8158https://doaj.org/article/083e3c3092ea4642a3685776f0750df92021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2516https://doaj.org/toc/2304-8158Though varying metabolomes are believed to influence distinctive characteristics of different soy foods, an in-depth, comprehensive analysis of both soluble and volatile metabolites is largely unreported. The metabolite profiles of different soy products, including cheonggukjang, meju, doenjang, and raw soybean, were characterized using LC-MS (liquid chromatography–mass spectrometry), GC-MS (gas chromatography–mass spectrometry), and headspace solid-phase microextraction (HS-SPME) GC-MS. Principal component analysis (PCA) showed that the datasets for the cheonggukjang, meju, and doenjang extracts were distinguished from the non-fermented soybean across PC1, while those for cheonggukjang and doenjang were separated across PC2. Volatile organic compound (VOC) profiles were clearly distinct among doenjang and soybean, cheonggukjang, and meju samples. Notably, the relative contents of the isoflavone glycosides and DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) conjugated soyasaponins were higher in soybean and cheonggukjang, compared to doenjang, while the isoflavone aglycones, non-DDMP conjugated soyasaponins, and amino acids were significantly higher in doenjang. Most VOCs, including the sulfur containing compounds aldehydes, esters, and furans, were relatively abundant in doenjang. However, pyrazines, 3-methylbutanoic acid, maltol, and methoxyphenol were higher in cheonggukjang, which contributed to the characteristic aroma of soy foods. We believe that this study provides the fundamental insights on soy food metabolomes, which determine their nutritional, functional, organoleptic, and aroma characteristics.Sang-Hee LeeSunmin LeeSeung-Hwa LeeHae-Jin KimDigar SinghChoong-Hwan LeeMDPI AGarticlefermented soy productmetabolomicsvolatolomicsmetabolic pathwayChemical technologyTP1-1185ENFoods, Vol 10, Iss 2516, p 2516 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fermented soy product metabolomics volatolomics metabolic pathway Chemical technology TP1-1185
spellingShingle	fermented soy product metabolomics volatolomics metabolic pathway Chemical technology TP1-1185 Sang-Hee Lee Sunmin Lee Seung-Hwa Lee Hae-Jin Kim Digar Singh Choong-Hwan Lee Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products
description	Though varying metabolomes are believed to influence distinctive characteristics of different soy foods, an in-depth, comprehensive analysis of both soluble and volatile metabolites is largely unreported. The metabolite profiles of different soy products, including cheonggukjang, meju, doenjang, and raw soybean, were characterized using LC-MS (liquid chromatography–mass spectrometry), GC-MS (gas chromatography–mass spectrometry), and headspace solid-phase microextraction (HS-SPME) GC-MS. Principal component analysis (PCA) showed that the datasets for the cheonggukjang, meju, and doenjang extracts were distinguished from the non-fermented soybean across PC1, while those for cheonggukjang and doenjang were separated across PC2. Volatile organic compound (VOC) profiles were clearly distinct among doenjang and soybean, cheonggukjang, and meju samples. Notably, the relative contents of the isoflavone glycosides and DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4-one) conjugated soyasaponins were higher in soybean and cheonggukjang, compared to doenjang, while the isoflavone aglycones, non-DDMP conjugated soyasaponins, and amino acids were significantly higher in doenjang. Most VOCs, including the sulfur containing compounds aldehydes, esters, and furans, were relatively abundant in doenjang. However, pyrazines, 3-methylbutanoic acid, maltol, and methoxyphenol were higher in cheonggukjang, which contributed to the characteristic aroma of soy foods. We believe that this study provides the fundamental insights on soy food metabolomes, which determine their nutritional, functional, organoleptic, and aroma characteristics.
format	article
author	Sang-Hee Lee Sunmin Lee Seung-Hwa Lee Hae-Jin Kim Digar Singh Choong-Hwan Lee
author_facet	Sang-Hee Lee Sunmin Lee Seung-Hwa Lee Hae-Jin Kim Digar Singh Choong-Hwan Lee
author_sort	Sang-Hee Lee
title	Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products
title_short	Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products
title_full	Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products
title_fullStr	Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products
title_full_unstemmed	Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products
title_sort	integrated metabolomics and volatolomics for comparative evaluation of fermented soy products
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/083e3c3092ea4642a3685776f0750df9
work_keys_str_mv	AT sangheelee integratedmetabolomicsandvolatolomicsforcomparativeevaluationoffermentedsoyproducts AT sunminlee integratedmetabolomicsandvolatolomicsforcomparativeevaluationoffermentedsoyproducts AT seunghwalee integratedmetabolomicsandvolatolomicsforcomparativeevaluationoffermentedsoyproducts AT haejinkim integratedmetabolomicsandvolatolomicsforcomparativeevaluationoffermentedsoyproducts AT digarsingh integratedmetabolomicsandvolatolomicsforcomparativeevaluationoffermentedsoyproducts AT choonghwanlee integratedmetabolomicsandvolatolomicsforcomparativeevaluationoffermentedsoyproducts
_version_	1718412206283948032

Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products

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