Chang William Chih-Wei, Chen Yi-Ting, Chen Hong-Jhang, Hsieh Chang-Wei, Liao Pao-Chi
Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan.
Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701, Taiwan.
J Agric Food Chem. 2020 Nov 25;68(47):14049-14058. doi: 10.1021/acs.jafc.0c04451. Epub 2020 Nov 9.
Aged black garlic (BG) is a functional food in global markets; however, very few studies have ventured into comprehensive profiling of BG metabolomes during the aging process. Herein, we exploited UHPLC-Orbitrap HRMS for a comparative metabolomics analysis. During the heat treatment, organosulfur compounds such as allicin, diallyl disulfide, ajoene, -allyl-l-cysteine (SAC), and γ-glutamyl-SAC were downregulated. Plenty of glycerophospholipids together with shikimate, aromatic amino acids, and vitamin B6 vitamers were significantly augmented; tryptophan was however consumed to generate downstream products manifested in nicotinate metabolism and aminobenzoate degradation. These secondary metabolites serve as signaling mediators or protectants against extreme thermal exposure. Besides, Heyns compounds and Amadori-rearrangement byproducts with potential mutagenic effects were concentrated. Together, our findings expand the known metabolome space of BG processing and better elucidate the reactivities of the key metabolites. We provide in-depth insights into the biochemical changes of BG that enable further functional or toxicological investigations of this popular food.
陈酿黑蒜（BG）是全球市场上的一种功能性食品；然而，很少有研究对黑蒜在陈酿过程中的代谢组进行全面分析。在此，我们利用超高效液相色谱-轨道阱高分辨质谱进行比较代谢组学分析。在热处理过程中，大蒜素、二烯丙基二硫化物、阿霍烯、S-烯丙基-L-半胱氨酸（SAC）和γ-谷氨酰-SAC等有机硫化合物含量下调。大量甘油磷脂以及莽草酸、芳香族氨基酸和维生素B6的维生素原显著增加；然而，色氨酸被消耗以产生下游产物，表现为烟酸代谢和氨基苯甲酸降解。这些次生代谢产物可作为信号介质或抵御极端热暴露的保护剂。此外，具有潜在诱变作用的海因斯化合物和阿马多里重排副产物也被浓缩。总之，我们的研究结果扩展了已知的黑蒜加工代谢组空间，并更好地阐明了关键代谢物的反应性。我们对黑蒜的生化变化提供了深入见解，以便对这种受欢迎的食品进行进一步的功能或毒理学研究。
