Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis
文献类型： 外文期刊
作者： Li, Zhihua 1 ; Zhao, Chi 1 ; Dong, Ling 1 ; Huan, Yu 2 ; Yoshimoto, Miwa 3 ; Zhu, Yongqing 1 ; Tada, Ipputa 3 ; Wang, Xiaohang 4 ; Zhao, Shuang 4 ; Zhang, Fengju 1 ; Li, Liang 4 ; Arita, Masanori 3 ;
作者机构： 1.Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Peoples R China
2.SCIEX Analyt Instrument Trading Co, China Applicat Serv Ctr, Shanghai 200335, Peoples R China
3.Natl Inst Genet, Bioinformat & DDBJ Ctr, Mishima, Shizuoka 4118540, Japan
4.Univ Alberta, Dept Chem, Edmonton, AB T6G 2G2, Canada
5.RIKEN, Ctr Sustainable Resource Sci, Yokohama, Kanagawa 2300045, Japan
关键词： cereal vinegar; GC-MS; UHPLC-QTOF-MS; chemical isotope labeling; metabolomics; small peptides
期刊名称：METABOLITES （ 影响因子：5.581； 五年影响因子：5.531 ）
ISSN：
年卷期： 2022 年 12 卷 5 期
页码：
收录情况： SCI
摘要： Vinegar is used as an acidic condiment and preservative worldwide. In Asia, various black vinegars are made from different combinations of grains, such as Sichuan bran vinegar (SBV), Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), and Fujian Monascus vinegar (FMV) in China and Ehime black vinegar in Japan (JBV). Understanding the chemical compositions of different vinegars can provide information about nutritional values and the quality of the taste. This study investigated the vinegar metabolome using a combination of GC-MS, conventional LC-MS, and chemical isotope labeling LC-MS. Different types of vinegar contained different metabolites and concentrations. Amino acids and organic acids were found to be the main components. Tetrahydroharman-3-carboxylic acid and harmalan were identified first in vinegar. Various diketopiperazines and linear dipeptides contributing to different taste effects were also detected first in vinegar. Dipeptides, 3-phenyllactic acid, and tyrosine were found to be potential metabolic markers for differentiating vinegars. The differently expressed pathway between Chinese and Japanese vinegar was tryptophan metabolism, while the main difference within Chinese vinegars was aminoacyl-tRNA biosynthesis metabolism. These results not only give insights into the metabolites in famous types of cereal vinegar but also provide valuable knowledge for making vinegar with desirable health characteristics.
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