Gu Fenglin, Chen Yonggan, Hong Yinghua, Fang Yiming, Tan Lehe
Spice and Beverage Research Institute, CATAS, Wanning, 571533, Hainan, China.
Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture, Wanning, 571533, Hainan, China.
AMB Express. 2017 Dec;7(1):116. doi: 10.1186/s13568-017-0413-2. Epub 2017 Jun 5.
High-performance liquid chromatography-mass spectrometry (LC-MS) was used for comprehensive metabolomic fingerprinting of vanilla fruits prepared from the curing process. In this study, the metabolic changes of vanilla pods and vanilla beans were characterized using MS-based metabolomics to elucidate the biosynthesis of vanillin. The vanilla pods were significantly different from vanilla beans. Seven pathways of vanillin biosynthesis were constructed, namely, glucovanillin, glucose, cresol, capsaicin, vanillyl alcohol, tyrosine, and phenylalanine pathways. Investigations demonstrated that glucose, cresol, capsaicin, and vanillyl alcohol pathway were detected in a wide range of distribution in microbial metabolism. Thus, microorganisms might have participated in vanillin biosynthesis during vanilla curing. Furthermore, the ion strength of glucovanillin was stable, which indicated that glucovanillin only participated in the vanillin biosynthesis during the curing of vanilla.
高效液相色谱-质谱联用（LC-MS）用于对经过加工处理的香草果实进行全面的代谢组学指纹图谱分析。在本研究中，利用基于质谱的代谢组学对香草荚和香草豆的代谢变化进行表征，以阐明香草醛的生物合成过程。香草荚与香草豆存在显著差异。构建了七条香草醛生物合成途径，即葡萄糖香草醛、葡萄糖、甲酚、辣椒素、香草醇、酪氨酸和苯丙氨酸途径。研究表明，葡萄糖、甲酚、辣椒素和香草醇途径在微生物代谢中分布广泛。因此，微生物可能在香草加工过程中参与了香草醛的生物合成。此外，葡萄糖香草醛的离子强度稳定，这表明葡萄糖香草醛仅在香草加工过程中参与香草醛的生物合成。
