Guo Zhenhua, Cai Lijun, Liu Chuanxue, Zhang Yunjiang, Wang Linan, Liu Hao, Feng Yanjiang, Pan Guojun, Ma Wendong
Rice Research Institute of Heilongjiang Academy of Agricultural Sciences, Jiamusi 157041, China.
National Engineering Research Center of Plant Space Breeding, South China Agricultural University, Guangzhou 510642, China.
Foods. 2024 May 23;13(11):1617. doi: 10.3390/foods13111617.
Glutinous rice (GR), an important food crop in Asia, provides prolonged energy for the human body due to its high amylopectin content. The non-volatile metabolites generated by different cooking methods that affect the nutritional value and color of GR are still poorly understood. Herein, a widely targeted metabolomics approach was used to understand the effects of different cooking methods (steaming, baking, and frying) on the metabolite profiles of GR. Compared with other treatments, steamed GR had a brighter color and significantly lower contents of total sugar, starch, amylopectin, and amylose, at 40.74%, 14.13%, 9.78%, and 15.18%, respectively. Additionally, 70, 108, and 115 metabolites were significantly altered in the steaming, baking, and frying groups respectively, and amino acid and carbohydrate metabolism were identified as the representative metabolic pathways based on KEGG annotations. Further evaluation of 14 amino acids and 12 carbohydrates in steamed GR, especially 4-aminobutyric acid, suggested its high nutraceutical value. Additionally, multivariate analysis indicated that total sugar content, amylose content, beta-alanine methyl ester hydrochloride, and 4-aminobutyric acid played a critical role in color formation in raw and cooked GR. Finally, the levels of major amino acids and carbohydrates were quantified by conventional methods to verify the reliability of the metabolome. Consequently, this in-depth understanding of metabolite profiling in normal cooking methods has provided a foundation for the processing of GR products.
糯米（GR）是亚洲一种重要的粮食作物，因其高支链淀粉含量而为人体提供持久能量。不同烹饪方法产生的影响糯米营养价值和色泽的非挥发性代谢产物仍鲜为人知。在此，采用广泛靶向代谢组学方法来了解不同烹饪方法（蒸、烤和炸）对糯米代谢物谱的影响。与其他处理相比，蒸制的糯米颜色更亮，总糖、淀粉、支链淀粉和直链淀粉含量显著更低，分别为40.74%、14.13%、9.78%和15.18%。此外，蒸、烤和炸组分别有70、108和115种代谢物发生显著变化，基于KEGG注释，氨基酸和碳水化合物代谢被确定为代表性代谢途径。对蒸制糯米中14种氨基酸和12种碳水化合物的进一步评估，尤其是4-氨基丁酸，表明其具有较高的营养保健价值。此外，多变量分析表明，总糖含量、直链淀粉含量、β-丙氨酸甲酯盐酸盐和4-氨基丁酸在生熟糯米的色泽形成中起关键作用。最后，通过传统方法对主要氨基酸和碳水化合物的含量进行定量，以验证代谢组学的可靠性。因此，对正常烹饪方法中代谢物谱的深入了解为糯米产品的加工提供了基础。
