Qin Yanan, Xu Haotian, Chen Ya, Lei Jing, Sun Jingshuai, Zhao Yan, Lian Weijia, Zhang Minwei
Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science & Technology, Xinjiang University, Urumqi 830046, China.
Turpan Institute of Agricultural Sciences, Xinjiang Academy of Agricultural Sciences, Turpan 838000, China.
Foods. 2023 May 31;12(11):2221. doi: 10.3390/foods12112221.
To overcome the fruit's perishability, mulberry wine has been developed as a method of preservation. However, dynamic changes in metabolites during mulberry wine fermentation have not been reported yet. In the present investigation, UHPLC-QE-MS/MS coupled with multivariate statistical analyses was employed to scrutinize the metabolic profiles, particularly the flavonoid profiles, throughout the process of vinification. In general, the major differential metabolites encompassed organic heterocyclic compounds, amino acids, phenylpropanoids, aromatic compounds, and carbohydrates. The contents of total sugar and alcohol play a primary role that drove the composition of amino acids, polyphenol, aromatic compound, and organic acid metabolites based on the Mantel test. Importantly, among the flavonoids, abundant in mulberry fruit, luteolin, luteolin-7-O-glucoside, (-)-epiafzelechin, eriodictyol, kaempferol, and quercetin were identified as the differential metabolic markers during blackberry wine fermentation and ripening. Flavonoid, flavone and flavonol biosynthesis were also identified to be the major metabolic pathways of flavonoids in 96 metabolic pathways. These results will provide new information on the dynamic changes in flavonoid profiles during black mulberry winemaking.
为克服桑椹果实的易腐性，桑椹酒已被开发作为一种保存方法。然而，桑椹酒发酵过程中代谢物的动态变化尚未见报道。在本研究中，采用超高效液相色谱-四极杆飞行时间串联质谱联用技术（UHPLC-QE-MS/MS）结合多元统计分析方法，对桑椹酒酿造过程中的代谢谱，特别是黄酮类化合物谱进行了详细分析。总体而言，主要的差异代谢物包括有机杂环化合物、氨基酸、苯丙烷类、芳香族化合物和碳水化合物。基于Mantel检验，总糖和酒精含量在驱动氨基酸、多酚、芳香族化合物和有机酸代谢物组成方面起主要作用。重要的是，在桑椹果实中含量丰富的黄酮类化合物中，木犀草素、木犀草素-7-O-葡萄糖苷、（-）-表阿夫儿茶素、圣草酚、山奈酚和槲皮素被鉴定为桑椹酒发酵和成熟过程中的差异代谢标志物。在96条代谢途径中，黄酮类、黄酮和黄酮醇生物合成也被确定为黄酮类化合物的主要代谢途径。这些结果将为黑桑椹酿酒过程中黄酮类化合物谱的动态变化提供新的信息。
