Jia Xiaohan, Wang Xinyi, Chen Hongfan, Liu Dayu, Deng Bo, Ao Ling, Yang Jianping, Nie Xin, Zhao Zhiping
College of Food and Biological Engineering, Chengdu University, Chengdu, China.
College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu, China.
Front Nutr. 2024 Aug 30;11:1450789. doi: 10.3389/fnut.2024.1450789. eCollection 2024.
Low-temperature and low-salt fermented Chinese kohlrabi (LSCK) represents a novel approach to producing low-salt kohlrabi without the need for desalination during processing, as compared to traditional techniques. However, the profile of its non-volatile metabolites remains unclear. In order to investigate the non-volatile metabolites and their changes in LSCK during fermentation, the LSCKs fermented for 0 day (0D), 45 days (45D) and 90 days (90D) were analyzed using LC-MS/MS non-targeted metabolomics coupled with multivariate statistical analysis. The results showed that 60, 74, and 68 differential metabolites were identified in the three groups A1 (0D and 45D), A2 (0D and 90D), and A3 (45D and 90D) (VIP >1, < 0.05, Log2FC >1), respectively. The differential metabolites were mainly amino acids, peptides, and analogues, fatty acyls, organic acids and derivatives, and carbohydrates and carbohydrate conjugates. Seventeen common differential metabolites were identified in A1, A2, and A3 groups. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis suggested that the alanine, aspartate and glutamate metabolism, butanoate metabolism, α-linolenic acid metabolism, arginine biosynthesis, and phenylalanine metabolism were significantly correlated with the differential metabolites. The present study elucidates for the first time the changes in non-volatile differential metabolites and their associated metabolic pathways in the novel Chinese low-salt kohlrabi, providing a theoretical basis for improving the industrial fermentation process of this innovative product.
与传统技术相比，低温低盐发酵苤蓝（LSCK）是一种无需在加工过程中进行脱盐就能生产低盐苤蓝的新方法。然而，其非挥发性代谢产物的概况仍不清楚。为了研究LSCK在发酵过程中的非挥发性代谢产物及其变化，采用液相色谱-串联质谱非靶向代谢组学结合多元统计分析方法，对发酵0天（0D）、45天（45D）和90天（90D）的LSCK进行了分析。结果表明，在A1（0D和45D）、A2（0D和90D）和A3（45D和90D）三组中分别鉴定出60、74和68种差异代谢产物（VIP>1，<0.05，Log2FC>1）。差异代谢产物主要为氨基酸、肽及其类似物、脂肪酰基、有机酸及其衍生物以及碳水化合物和碳水化合物缀合物。在A1、A2和A3组中鉴定出17种常见的差异代谢产物。京都基因与基因组百科全书（KEGG）分析表明，丙氨酸、天冬氨酸和谷氨酸代谢、丁酸代谢、α-亚麻酸代谢、精氨酸生物合成和苯丙氨酸代谢与差异代谢产物显著相关。本研究首次阐明了新型低盐苤蓝中非挥发性差异代谢产物的变化及其相关代谢途径，为改进该创新产品的工业发酵工艺提供了理论依据。
