Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm

Abstract Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high demand for food and nutraceutical industries. Such fermentations are frequently described as a succession of three main groups of microorganisms (i.e., yeast, lactic acid, and acetic acid bacteria),...

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Autores principales:	Fabio Herrera-Rocha, Mónica P. Cala, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez-López, María José Chica, Héctor Hugo Olarte, Miguel Fernández-Niño, Andrés Fernando Gonzalez Barrios
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/5aec7e3fcb6642ccbaefed90208b93ad
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spelling	oai:doaj.org-article:5aec7e3fcb6642ccbaefed90208b93ad2021-11-14T12:20:05ZDissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm10.1038/s41598-021-01427-82045-2322https://doaj.org/article/5aec7e3fcb6642ccbaefed90208b93ad2021-11-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-01427-8https://doaj.org/toc/2045-2322Abstract Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high demand for food and nutraceutical industries. Such fermentations are frequently described as a succession of three main groups of microorganisms (i.e., yeast, lactic acid, and acetic acid bacteria), each producing a relevant metabolite (i.e., ethanol, lactic acid, and acetic acid). Nevertheless, this view of fermentation overlooks two critical observations: the role of minor groups of microorganisms to produce valuable compounds and the influence of environmental factors (other than oxygen availability) on their biosynthesis. Dissecting the metabolome during spontaneous cocoa fermentation is a current challenge for the rational design of controlled fermentations. This study evaluates variations in the metabolic fingerprint during spontaneous fermentation of fine flavor cocoa through a multiplatform metabolomics approach. Our data suggested the presence of two phases of differential metabolic activity that correlate with the observed variations on temperature over fermentations: an exothermic and an isothermic phase. We observed a continuous increase in temperature from day 0 to day 4 of fermentation and a significant variation in flavonoids and peptides between phases. While the second phase, from day four on, was characterized for lower metabolic activity, concomitant with small upward and downward fluctuations in temperature. Our work is the first to reveal two phases of metabolic activity concomitant with two temperature phases during spontaneous cocoa fermentation. Here, we proposed a new paradigm of cocoa fermentation that considers the changes in the global metabolic activity over fermentation, thus changing the current paradigm based only on three main groups of microorganism and their primary metabolic products.Fabio Herrera-RochaMónica P. CalaJenny Lorena Aguirre MejíaClaudia M. Rodríguez-LópezMaría José ChicaHéctor Hugo OlarteMiguel Fernández-NiñoAndrés Fernando Gonzalez BarriosNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-18 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Fabio Herrera-Rocha Mónica P. Cala Jenny Lorena Aguirre Mejía Claudia M. Rodríguez-López María José Chica Héctor Hugo Olarte Miguel Fernández-Niño Andrés Fernando Gonzalez Barrios Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
description	Abstract Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high demand for food and nutraceutical industries. Such fermentations are frequently described as a succession of three main groups of microorganisms (i.e., yeast, lactic acid, and acetic acid bacteria), each producing a relevant metabolite (i.e., ethanol, lactic acid, and acetic acid). Nevertheless, this view of fermentation overlooks two critical observations: the role of minor groups of microorganisms to produce valuable compounds and the influence of environmental factors (other than oxygen availability) on their biosynthesis. Dissecting the metabolome during spontaneous cocoa fermentation is a current challenge for the rational design of controlled fermentations. This study evaluates variations in the metabolic fingerprint during spontaneous fermentation of fine flavor cocoa through a multiplatform metabolomics approach. Our data suggested the presence of two phases of differential metabolic activity that correlate with the observed variations on temperature over fermentations: an exothermic and an isothermic phase. We observed a continuous increase in temperature from day 0 to day 4 of fermentation and a significant variation in flavonoids and peptides between phases. While the second phase, from day four on, was characterized for lower metabolic activity, concomitant with small upward and downward fluctuations in temperature. Our work is the first to reveal two phases of metabolic activity concomitant with two temperature phases during spontaneous cocoa fermentation. Here, we proposed a new paradigm of cocoa fermentation that considers the changes in the global metabolic activity over fermentation, thus changing the current paradigm based only on three main groups of microorganism and their primary metabolic products.
format	article
author	Fabio Herrera-Rocha Mónica P. Cala Jenny Lorena Aguirre Mejía Claudia M. Rodríguez-López María José Chica Héctor Hugo Olarte Miguel Fernández-Niño Andrés Fernando Gonzalez Barrios
author_facet	Fabio Herrera-Rocha Mónica P. Cala Jenny Lorena Aguirre Mejía Claudia M. Rodríguez-López María José Chica Héctor Hugo Olarte Miguel Fernández-Niño Andrés Fernando Gonzalez Barrios
author_sort	Fabio Herrera-Rocha
title	Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
title_short	Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
title_full	Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
title_fullStr	Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
title_full_unstemmed	Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
title_sort	dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/5aec7e3fcb6642ccbaefed90208b93ad
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Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm

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