基于非靶向代谢组技术研究不同发酵温度酱油中代谢产物差异

Research on the differences of metabolites in soy sauce at different fermentation temperatures based on non-targeted metabolomics technology

中文关键词:  发酵温度，酱油，代谢组，差异代谢物，液相色谱-质谱联用

英文关键词:fermentation temperature  soy sauce  metabolome  differential metabolites  ultra performance liquid chromatography-tandem mass spectrometry

中文摘要:

      目的 基于非靶向代谢组学研究不同发酵温度(25、30、35、40℃)酱油中代谢产物差异。方法 采用超高效液相色谱-串联质谱法(ultra performance liquid chromatography-tandem mass spectrometry, UPLC-MS/MS)检测不同发酵温度的酱油样品的代谢物, 通过主成分分析(principal component analysis, PCA)、正交偏最小二乘判别分析法(orthogonal partial least square-discriminant analysis, OPLS-DA)等统计学分析, 筛选不同温度发酵酱油的差异代谢物。结果 4种不同发酵温度酱油样品共鉴定出14类266个代谢物。其中, 25℃下发酵酱油中氨基酸和有机酸类化合物的含量最高, 而35℃发酵酱油的中氨基酸、脂肪酸类和生物碱化合物的相对含量最高。通过OPLS-DA分析研究, 鉴定出了37种显著差异代谢物质(变量投影重要性>1), 包括有氨基酸9种, 糖类和有机酸各5种, 生物碱和脂肪酸各4种, 芳香类化合物3种, 香豆素类、胺类和酚类各2种, 黄酮类1种。结论 该研究明确了不同发酵温度酱油中的差异代谢物, 为酱油的调控与加工工艺的改善提供了理论参考。

英文摘要:

      Objective To study the metabolites in soy sauce at different fermentation temperatures (25, 30, 35, 40℃) by non-targeted metabolomics. Methods Ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) was used to detect the metabolites of soy sauce samples at different fermentation temperatures, and the different metabolites of soy sauce fermented at different temperatures were screened by statistical analysis such as principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA). Results Fourteen types of 266 metabolites were identified in 4 kinds of soy sauce samples with different fermentation temperatures. Among them, the content of amino acid and organic acids compounds in the fermented soy sauce at 25℃ were found to be the highest, while the relative content of amino acids, fatty acids, and alkaloid compounds in the fermented soy sauce at 35℃ exhibited the highest levels. Through OPLS-DA, 37 kinds of metabolites (variable importance in project>1) were identified, including 9 kinds of amino acids, 5 kinds of sugars and organic acids, 4 kinds of alkaloids and fatty acids, 3 kinds of aromatic compounds, 2 kinds of coumarins and derivatives, amines and phenols, and 1 kind of flavonoid. Conclusion The study identifies the different metabolites in soy sauce at different fermentation temperatures, and provides a theoretical reference for the regulation of soy sauce and the improvement of processing technology.