Dissook Sivamoke, Thongkumkoon Patcharawadee, Noisagul Pitiporn, Sriaporn Chanenath, Suwannapat Sirikunlaya, Pramoonchakko Weeraya, Suksawat Manida, Kulthawatsiri Thanaporn, Phetcharaburanin Jutarop, Chewonarin Teera, Ruangsuriya Jetsada
Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand.
Center of Multidisciplinary Technology for Advanced Medicine (CMUTEAM), Faculty of Medicine, Chiang Mai University, Chiang Mai 50200, Thailand.
Foods. 2025 Aug 30;14(17):3070. doi: 10.3390/foods14173070.
Tuanao, a traditional Northern Thai fermented soybean product, was profiled with an integrated multi-omics workflow to clarify how microbes and metabolites co-evolve during household fermentation. Soybeans were fermented spontaneously for three days; samples from four time points were analyzed by shotgun metagenomics alongside 1H-NMR and UHPLC-ESI-QTOF-MS/MS metabolomics. spp. (phylum Bacilliota) quickly supplanted early Enterobacterales and dominated the mature microbiome. The rise of coincided with genes for peptide and carbohydrate utilization and with the accumulation of acetate, free amino acids (glutamine, leucine, alanine, valine) and diverse oligopeptides, whereas citrate and glucose-1-phosphate were depleted. This -linked metabolic shift indicates that Tuanao is a promising source of probiotics and bioactive compounds. Our study provides the first system-level view of Tuanao fermentation and offers molecular markers to guide starter-culture design and quality control.
图阿瑙（Tuanao）是泰国北部一种传统的发酵大豆制品，采用综合多组学工作流程对其进行分析，以阐明在家庭发酵过程中微生物和代谢产物是如何共同进化的。大豆自然发酵三天；通过鸟枪法宏基因组学以及1H-NMR和UHPLC-ESI-QTOF-MS/MS代谢组学对四个时间点的样本进行分析。芽孢杆菌属（Bacilliota门）迅速取代了早期的肠杆菌目，并在成熟微生物群中占据主导地位。芽孢杆菌属的兴起与肽和碳水化合物利用基因以及乙酸盐、游离氨基酸（谷氨酰胺、亮氨酸、丙氨酸、缬氨酸）和多种寡肽的积累同时发生，而柠檬酸盐和葡萄糖-1-磷酸则减少。这种与芽孢杆菌属相关的代谢转变表明图阿瑙是益生菌和生物活性化合物的一个有前景的来源。我们的研究提供了图阿瑙发酵的首个系统层面的观点，并提供了分子标记以指导发酵剂培养设计和质量控制。
