Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, P.R. China.
Key Laboratory of Magnetic Resonance in Biological Systems, State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Wuhan Institute of Physics and Mathematics, Chinese Academy of Science, P.R. China.
Food Funct. 2020 Apr 30;11(4):3095-3104. doi: 10.1039/c9fo02661d.
Soups show diverse health functions, which could be linked to their original nutrient profiles and metabolites derived from digestion. NMR spectroscopy is a robust and rapid method that unveils or identifies the chemical composition of food or food-derived metabolites. In the current study, the 1H-NMR spectroscopy approach was applied to identify the differences in metabolic profiling of two kinds of home-cooked freshwater fish soups (crucian carp and snakehead fish) before and after in vitro gastrointestinal digestion. The nutritional profiles of these soups were studied using the 1H-NMR method for the first time. Two metabolomics methods, PCA (Principal Component Analysis) and OPLS-DA (Orthogonal Partial Least Squares Discriminant Analysis), were used to analyze the data. On the whole, levels of amino acid metabolites such as valine (Val), tyrosine, choline, taurine (Tau) and glycine were higher in the crucian carp soup, whereas higher levels of fatty acids and unsaturated fatty acids were found in the snakehead soup. Furthermore, the high content of seven metabolites valine, leucine, EPA C20:5 (PUFA eicosapentaenoic acid), acetic acid, taurine, GPCho (phosphatidylcholine) and creatine showed an upward trend after simulated gastrointestinal digestion. The results demonstrate that the 1H-NMR metabolic profile of different fish soups can shed some light on our understanding of food functional properties and dietary therapy. Furthermore, changes of metabolites in digested fish soups could reveal information about chemical compounds which play important roles in the body.
汤品显示出多种健康功能，这可能与其原始的营养成分和消化衍生的代谢物有关。NMR 光谱学是一种强大而快速的方法，可以揭示或识别食物或食物衍生代谢物的化学组成。在当前的研究中，应用 1H-NMR 光谱学方法来鉴定两种家常淡水鱼汤（鲫鱼和黑鱼）在体外胃肠消化前后代谢谱的差异。这些汤的营养成分首次采用 1H-NMR 方法进行研究。采用两种代谢组学方法，主成分分析（PCA）和正交偏最小二乘法判别分析（OPLS-DA）对数据进行分析。总的来说，鲫鱼汤中氨基酸代谢物如缬氨酸（Val）、酪氨酸、胆碱、牛磺酸（Tau）和甘氨酸的水平较高，而黑鱼汤中脂肪酸和不饱和脂肪酸的水平较高。此外，七种代谢物缬氨酸、亮氨酸、二十碳五烯酸（PUFA 二十碳五烯酸）、乙酸、牛磺酸、GPCho（磷脂酰胆碱）和肌酸的高含量在模拟胃肠消化后呈上升趋势。结果表明，不同鱼汤的 1H-NMR 代谢谱可以帮助我们了解食物的功能特性和饮食疗法。此外，消化后的鱼汤中代谢物的变化可以揭示在体内发挥重要作用的化合物的信息。
