State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China.
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, China; Department of Food Science and Nutrition, Faculty of Agriculture, Food and Environment, Sana'a University, Sana'a, Yemen.
J Chromatogr B Analyt Technol Biomed Life Sci. 2024 Jul 1;1241:124168. doi: 10.1016/j.jchromb.2024.124168. Epub 2024 May 23.
This study delves into the dynamic interplay of volatile compounds, free amino acids, and metabolites, meticulously exploring their transformations during oat fermentation. Analysis via gas chromatography-mass spectrometry (GC-MS) unveiled significant alterations: 72 volatile compounds in unfermented oats (NFO) and 60 in fermented oats (FO), reflecting the profound impact of Saccharomyces cerevisiae TU11 and Lactobacillus plantarum Heal19 on oat constituents. A marked increase in Heptane (5.7-fold) and specific alcohol compounds, like 2-methyl-1-propanol, 3-methyl-1-butanol, and Phenylethyl alcohol in FO samples, while reductions in Hexanal, Hexanoic acid, and Acetic acid were observed. Notably, 4 phenolic compounds emerged post-fermentation, revealing diverse microbial actions in flavor modulation. Orthogonal-partial least squares discriminant analysis (OPLS-DA) indicated a clear separation between NFO and FO, demonstrating distinct volatile compound profiles. Further analysis revealed a noteworthy decrease in all free amino acids except for a significant increase in serine during fermentation. Differential metabolite screening identified 354 metabolites with 219 upregulated and 135 down-regulated, uncovering critical markers like isophenoxazine and imidazole lactic acid. Correlation analyses unveiled intricate relationships between volatile compounds and diverse metabolites, illuminating underlying biochemical mechanisms shaping oat flavor profiles during fermentation.
本研究深入探讨了挥发性化合物、游离氨基酸和代谢物的动态相互作用，细致研究了它们在燕麦发酵过程中的转化。通过气相色谱-质谱联用（GC-MS）分析揭示了显著的变化：未发酵燕麦（NFO）中有 72 种挥发性化合物，发酵燕麦（FO）中有 60 种，这反映了酿酒酵母 TU11 和植物乳杆菌 Heal19 对燕麦成分的深远影响。在 FO 样品中，正庚烷（增加了 5.7 倍）和特定醇类化合物（如 2-甲基-1-丙醇、3-甲基-1-丁醇和苯乙醇）显著增加，而己醛、己酸和乙酸则减少。值得注意的是，发酵后出现了 4 种酚类化合物，揭示了微生物在风味调节中的多种作用。正交偏最小二乘判别分析（OPLS-DA）表明 NFO 和 FO 之间有明显的分离，表明挥发性化合物的图谱存在显著差异。进一步分析表明，除了发酵过程中丝氨酸显著增加外，所有游离氨基酸都有所减少。差异代谢物筛选鉴定出 354 种代谢物，其中 219 种上调，135 种下调，揭示了关键标志物，如异苯并恶嗪和咪唑乳酸。相关性分析揭示了挥发性化合物和多种代谢物之间的复杂关系，阐明了在发酵过程中塑造燕麦风味图谱的潜在生化机制。
