Zhadyra Sagyman, Tao Fei, Xu Ping
State Key Laboratory of Microbial Metabolism, School of Life Sciences and Biotechnology, Shanghai Jiao Tong University, Shanghai 200240, China.
Laboratory of Biotechnology, Research Institute for Biotechnology and Ecology, Zhetysu University, Taldykorgan 040009, Kazakhstan.
Foods. 2025 Aug 27;14(17):2995. doi: 10.3390/foods14172995.
Shubat, a traditional fermented camel milk from Kazakhstan, is renowned for its unique flavor and nutritional properties, though its volatile compound profile remains poorly characterized. In this study, headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (HS-SPME-GC×GC-ToFMS) was employed to qualitatively identify and semi-quantitatively analyze volatile metabolites in seven Shubat samples collected from four regions of Kazakhstan. Of the 372 volatile organic compounds initially detected, 202 were retained after screening, predominantly comprising esters, acids, alcohols, ketones, and aldehydes. Esters, acids, and alcohol were found to be the most abundant categories. Diversity analyses (α and β) revealed substantial variation across regions, likely influenced by Shubat's rich and region-specific microbiome. An UpSet analysis demonstrated that 75 volatile compounds were shared among all samples, accounting for over 87% of the total volatile content, indicating a chemically stable core. These findings underscore the chemical complexity of Shubat and provide novel insights into its metabolite composition, thereby establishing a foundation for future sensory, microbial, and quality-related research.
舒巴特是一种源自哈萨克斯坦的传统发酵骆驼奶，以其独特的风味和营养特性而闻名，不过其挥发性化合物谱仍未得到充分表征。在本研究中，采用顶空固相微萃取结合全二维气相色谱 - 飞行时间质谱法（HS-SPME-GC×GC-ToFMS）对从哈萨克斯坦四个地区采集的七个舒巴特样品中的挥发性代谢物进行定性鉴定和半定量分析。在最初检测到的372种挥发性有机化合物中，筛选后保留了202种，主要包括酯类、酸类、醇类、酮类和醛类。发现酯类、酸类和醇类是最丰富的类别。多样性分析（α和β）显示不同地区之间存在显著差异，这可能受到舒巴特丰富且具有地区特异性的微生物群的影响。一项UpSet分析表明，所有样品中共有75种挥发性化合物，占总挥发性成分的87%以上，表明存在一个化学稳定的核心。这些发现强调了舒巴特的化学复杂性，并为其代谢物组成提供了新的见解，从而为未来的感官、微生物和质量相关研究奠定了基础。
