Indrati Niken, Phonsatta Natthaporn, Poungsombat Patcha, Khoomrung Sakda, Sumpavapol Punnanee, Panya Atikorn
Food Microbiology and Safety Laboratory, Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand.
Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Khlong Luang, Thailand.
Front Nutr. 2022 Sep 8;9:934842. doi: 10.3389/fnut.2022.934842. eCollection 2022.
Sweet pickled mango named (MBC), a delicacy from the Southern part of Thailand, has a unique aroma and taste. The employed immersion processes (brining 1, brining 2, and immersion in a hypertonic sugar solution, sequentially) in the MBC production process bring changes to the unripe mango, which indicate the occurrence of metabolic profiles alteration during the production process. This occurrence was never been explored. Thus, this study investigated metabolic profile alteration during the MBC production process. The untargeted metabolomics profiling method was used to reveal the changes in volatile and non-volatile metabolites. Headspace solid-phase micro-extraction tandem with gas chromatography quadrupole time of flight (GC/QTOF) was employed for the volatile analysis, while metabolites derivatization for non-volatile analysis. In conclusion, a total of 82 volatile and 41 non-volatile metabolites were identified during the production process. Terpenes, terpenoids, several non-volatile organic acids, and sugars were the major mango metabolites that presented throughout the process. Gamma-aminobutyric acid (GABA) was only observed during the brining processes, which suggested the microorganism's stress response mechanism to an acidic environment and high chloride ions in brine. Esters and alcohols were abundant during the last immersion process, which had an important role in MBC flavor characteristics. The knowledge of metabolites development during the MBC production process would be beneficial for product development and optimization.
甜腌芒果（MBC）是泰国南部的一种美味佳肴，具有独特的香气和味道。MBC生产过程中采用的浸泡工艺（依次为腌制1、腌制2和浸泡在高渗糖溶液中）会给未成熟的芒果带来变化，这表明在生产过程中发生了代谢谱改变。这种情况从未被探索过。因此，本研究调查了MBC生产过程中的代谢谱变化。采用非靶向代谢组学分析方法来揭示挥发性和非挥发性代谢物的变化。顶空固相微萃取与气相色谱-四极杆飞行时间质谱联用（GC/QTOF）用于挥发性分析，而非挥发性分析则进行代谢物衍生化处理。总之，在生产过程中总共鉴定出82种挥发性代谢物和41种非挥发性代谢物。萜类、萜类化合物、几种非挥发性有机酸和糖类是整个过程中主要的芒果代谢物。γ-氨基丁酸（GABA）仅在腌制过程中观察到，这表明微生物对酸性环境和盐水中高氯离子的应激反应机制。酯类和醇类在最后一次浸泡过程中含量丰富，这对MBC的风味特征具有重要作用。了解MBC生产过程中的代谢物变化情况将有助于产品开发和优化。
