Research Group of Traditional Food, Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Food Biotechnology, Korea University of Science and Technology, Daejeon 34113, Republic of Korea.
Research Group of Traditional Food, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Food Res Int. 2022 Jul;157:111422. doi: 10.1016/j.foodres.2022.111422. Epub 2022 May 27.
Doenjang is a traditional Korean fermented soybean-based food that is now produced industrially as traditional Doenjang and modernized Doenjang, depending on the conditions of the manufacturing process. In this study, the effect of the production process on Doenjang metabolites was analyzed using untargeted capillary electrophoresis time-of-flight mass spectrometry (CE-TOF/MS). Of the 247 metabolites detected in 19 traditional and three modernized Doenjang samples, the level of 55 metabolites were significantly different between the two production groups. The S-plot of the orthogonal projection to latent structures-discriminant analysis (OPLS-DA) revealed that nine compounds (tryptamine, 2-phenylethylamine, citrulline, gamma-aminobutyric acid, putrescine, tyramine, 2-aminoisobutyric acid, stachydrine, and N-ethylglutamine) were highly distributed in the traditional group, and six compounds (arginine, citric acid, choline, cytidine, hypoxanthine, and glucaric acid) were considered distinguishable metabolites of the modernized group. Microbial community analysis indicated that the levels of these metabolites were significantly altered by the presence of Bacillus spp., Enterococcus faecium, Tetragenococcus halophilus, Aspergillus oryzae, Penicillium spp., and Saccharomyces cerevisiae. These findings will give better understanding of the influence of the manufacturing process on Doenjang production in terms of both microbial activity and metabolite profiles.
豆豉是一种传统的韩国发酵大豆食品，现在根据生产工艺的条件，工业化生产传统豆豉和现代豆豉。在这项研究中，使用非靶向毛细管电泳飞行时间质谱（CE-TOF/MS）分析了生产工艺对豆豉代谢物的影响。在 19 个传统豆豉和 3 个现代豆豉样品中检测到的 247 种代谢物中，两种生产组之间有 55 种代谢物的水平有显著差异。正交投影偏最小二乘判别分析（OPLS-DA）的 S-plot 显示，有 9 种化合物（色胺、2-苯乙胺、瓜氨酸、γ-氨基丁酸、腐胺、酪胺、2-氨基异丁酸、莨菪亭和 N-乙基谷氨酸）在传统组中高度分布，而 6 种化合物（精氨酸、柠檬酸、胆碱、胞苷、次黄嘌呤和葡萄糖醛酸）被认为是现代组的区别性代谢物。微生物群落分析表明，这些代谢物的水平因芽孢杆菌属、屎肠球菌、嗜盐四联球菌、米曲霉、青霉属和酿酒酵母的存在而发生显著变化。这些发现将更好地理解生产工艺对豆豉生产的微生物活性和代谢物谱的影响。
