Bai Lu, Li Zhiming, Zhang Shu, Feng Yuchao, Yu Miao, Wu Tong, Wang Changyuan
College of Food, Heilongjiang Bayi Agricultural University, Xingfeng Road 5, Daqing 163319, Heilongjiang Province, China.
National Coarse Cerealsl Engineering Research Center, Daqing 163319, Heilongjiang Province, China.
Food Chem X. 2024 Nov 15;24:101997. doi: 10.1016/j.fochx.2024.101997. eCollection 2024 Dec 30.
In the paper, metabolomics techniques based on UHPLC-QE-MS were used to study raw black beans, steaming black beans, and their in vitro digestion products. The results show that the three groups of raw black beans, atmospheric pressure-steamed black beans, and their in vitro digests comprised 922, 945, and 878 characteristic metabolites, respectively, dominated by amino acids, organic acids, polyphenols, and sugars. After screening the differential metabolites, content comparison, the content of amino acids, sugars, and phenolics in black beans was found to be increased after atmospheric steaming. During in vitro digestion, the amino acid content increased and the phenolic content decreased, with amino acid synthesis, phenolic degradation, and conversion predominating. This study provides data to support the changes in black beans metabolites during atmospheric steam processing and in vitro digestion.
在该论文中，基于超高效液相色谱-四极杆飞行时间质谱联用（UHPLC-QE-MS）的代谢组学技术被用于研究生黑豆、蒸煮黑豆及其体外消化产物。结果表明，生黑豆、常压蒸煮黑豆及其体外消化物这三组分别包含922种、945种和878种特征性代谢物，主要为氨基酸、有机酸、多酚和糖类。筛选差异代谢物并进行含量比较后发现，常压蒸煮后黑豆中氨基酸、糖类和酚类的含量增加。在体外消化过程中，氨基酸含量增加而酚类含量降低，主要发生氨基酸合成、酚类降解及转化。本研究为常压蒸煮加工及体外消化过程中黑豆代谢物的变化提供了数据支持。
