食品与发酵工业 >

2021 , Vol. 47 >Issue 8: 128 - 133

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025771

研究报告

基于非靶向代谢组学评价传统发酵对客家酸芥菜酚类化合物组成的影响

  • 唐富豪 ,
  • 滕建文 ,
  • 韦保耀 ,
  • 黄丽 ,
  • 夏宁 ,
  • 覃超
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  • (广西大学 轻工与食品工程学院,广西 南宁,530004)
硕士研究生(滕建文教授为通讯作者,E-mail:tjw1027@qq.com)

网络出版日期: 2021-05-20

基金资助

广西科技重大专项(桂科AA17204042)

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Evaluation of the influence of traditional fermentation on the composition of phenolic compounds in Hakka pickled mustard greens based on non-targeted metabolomics

  • TANG Fuhao ,
  • TENG Jianwen ,
  • WEI Baoyao ,
  • HUANG Li ,
  • XIA Ning ,
  • QIN Chao
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  • (Light industry and Food Engineering College, Guangxi university, Nanning 530004, China)

Online published: 2021-05-20

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摘要

芥菜的酚类物质组成及乳酸发酵对其影响仍未完全探明。该文采用高效液相色谱串联质谱的非靶向代谢组学,结合主成分分析、相关性分析和偏最小二乘判别分析等,对广西传统客家酸芥菜(客家擦菜)的原料和成品进行了酚类物质组成分析与对比。结果表明,新鲜芥菜和客家擦菜共初步定性检出136种酚类物质,其中119种(包括25种多酚类物质、34种酚酸物质、60种黄酮类物质)为芥菜产品中首次报道,例如大豆苷元、雌马酚。发酵改变了芥菜的酚类物质组成,其中发酵后原儿茶酸等7种酚酸、槲皮素等9种黄酮类物质和血竭素的含量显著升高,水杨酸等7种酚酸和槲皮素-3-O-葡萄糖醛酸苷等5种黄酮类物质的含量显著下降。通过KEGG数据库的比对分析可知,发酵后的酚类差异代谢物涉及发酵过程的7条代谢通路。基于非靶向代谢组学分析,该文首次较系统报道了芥菜及其乳酸发酵产品的酚类物质组成和它们的差异,为探明多酚物质在蔬菜乳酸发酵过程中的变化机制提供理论参考。

关键词： 发酵芥菜; 非靶向代谢组学; 多酚; 酚酸; 代谢通路

本文引用格式

唐富豪 , 滕建文 , 韦保耀 , 黄丽 , 夏宁 , 覃超 . 基于非靶向代谢组学评价传统发酵对客家酸芥菜酚类化合物组成的影响[J]. 食品与发酵工业, 2021 , 47(8) : 128 -133 . DOI: 10.13995/j.cnki.11-1802/ts.025771

Abstract

Compositions of phenolic substances in mustard greens and the impact of lactic acid fermentation on these substances have not been studied thoroughly. Therefore, phenolic compositions of the raw materials and finished products of traditional Hakka pickled mustard greens (Hakka sauerkraut) in Guangxi province were analyzed and compared by employing non-targeted metabolomics, high performance liquid chromatography tandem mass spectrometry, in combination with the principal component analysis, correlation analysis, and partial least squares discriminant analysis. Results showed that 136 phenolic substances were qualitatively detected in fresh mustard greens and Hakka sauerkraut, among which 119 (including 25 polyphenols, 34 phenolic acids, and 60 flavonoids) were found in mustard products for the first time, such as daidzein and equol. Fermentation changed the phenolic composition of mustard greens, after which the content of the following compounds significantly increased: seven phenolic acids including protocatechuic acid, nine flavonoids including quercetin, and dracorhodin. The contents of some compounds substantially decreased, such as salicylic acid and five flavonoids including quercetin-3-O-glucuronide. The comparative analysis based on the Kyoto Encyclopedia of Genes and Genomes (KEGG) database indicated that the differential phenolic metabolites involved seven metabolic pathways during the fermentation process. According to the non-targeted metabolome analysis, this research provides the first systematic report on the compositions of phenolic substances, while clarifying their differences in mustard greens and lactic acid fermentation products. Accordingly, a theoretical reference has been presented for the transformation mechanism of polyphenols during the lactic acid fermentation of vegetables.

Key words： pickled mustard greens; non-targeted metabolomics; polyphenols; phenolic acid; metabolic pathways

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