您好，欢迎访问中国农业科学院 机构知识库！

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

Untargeted metabolomics analysis of non-volatile metabolites and dynamic changes of antioxidant capacity in Douchi with edible mushroom by-products

文献类型： 外文期刊

作者： Rong, Pei-Xiu 1 ; He, Xiao-Qin 2 ; Ayyash, Mutamed 3 ; Liu, Yi 2 ; Wu, Ding-Tao 1 ; Geng, Fang 1 ; Li, Hua-Bin 4 ; Ng, Siew Bee 5 ; Liu, Hong-Yan 2 ; Gan, Ren-You 5 ;

作者机构： 1.Chengdu Univ, Sichuan Engn & Technol Res Ctr Coarse Cereal Indus, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc,Minist Agr & Rural Affa, Chengdu 610106, Peoples R China

2.Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Chengdu Natl Agr Sci & Technol Ctr, Chengdu 610213, Peoples R China

3.United Arab Emirates Univ, Coll Agr & Vet Med, Dept Food Sci, POB 15551, Al Ain, U Arab Emirates

4.Sun Yat Sen Univ, Sch Publ Hlth, Dept Nutr, Guangdong Prov Key Lab Food Nutr & Hlth, Guangzhou 510080, Peoples R China

5.ASTAR, Singapore Inst Food & Biotechnol Innovat SIFBI, Singapore, Singapore

关键词： Singapore; Douchi; Fermentation; UPLC-MS/MS; Metabolomics; Antioxidant activity

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 431 卷

页码：

收录情况： SCI

摘要： This study investigated the non-volatile metabolites and antioxidant activity of Douchi, an edible mushroom byproduct. A total of 695 non-volatile metabolites were detected using UPLC-MS/MS-based metabolomics analysis, and the greatest impact on metabolite composition was observed during Koji-making and the first 5 days of postfermentation. Throughout the fermentation process, 366 differential metabolites were identified, with flavonoids being the most prominent followed by amino acids and their derivatives, which were found to be important for the quality of edible mushroom by-product Douchi (EMD). The antioxidant capacity of EMD significantly increased with the longer fermentation time, which might be associated with the conversion of isoflavone glycosides to aglycones, amino acids and their derivatives, free fatty acids, group A saponins, and phenolic acids. These findings suggested that different fermentation phases of EMD significantly affected the non-volatile metabolite profile and antioxidant capacity.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台