Cargando…

Analysis of Metabolic Components of JUNCAO Wine Based on GC-QTOF-MS

JUNCAO wine fermentation metabolites are closely related to the final quality of the product. Currently, there are no studies of dynamic metabolite changes during fermentation of JUNCAO wine. Here, we used gas chromatography quadrupole time-of-flight mass spectrometry (GC-QTOF-MS) metabolomics and m...

Descripción completa

Detalles Bibliográficos
Autores principales: Fan, Jinlin, Xiao, Zheng, Qiu, Wanwei, Zhao, Chao, Yi, Chao, Lin, Dongmei, Lin, Zhanxi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252805/
https://www.ncbi.nlm.nih.gov/pubmed/37297498
http://dx.doi.org/10.3390/foods12112254
_version_ 1785056258384986112
author Fan, Jinlin
Xiao, Zheng
Qiu, Wanwei
Zhao, Chao
Yi, Chao
Lin, Dongmei
Lin, Zhanxi
author_facet Fan, Jinlin
Xiao, Zheng
Qiu, Wanwei
Zhao, Chao
Yi, Chao
Lin, Dongmei
Lin, Zhanxi
author_sort Fan, Jinlin
collection PubMed
description JUNCAO wine fermentation metabolites are closely related to the final quality of the product. Currently, there are no studies of dynamic metabolite changes during fermentation of JUNCAO wine. Here, we used gas chromatography quadrupole time-of-flight mass spectrometry (GC-QTOF-MS) metabolomics and multivariate statistical analysis to explore the relationship between metabolites and fermentation time. A total of 189 metabolites were annotated throughout the fermentation process. The principal component analysis (PCA) revealed a clear separation between the samples in the early and late stages of fermentation. A total of 60 metabolites were annotated as differential during the fermentation (variable importance in the projection, VIP > 1, and p < 0.05), including 21 organic acids, 10 amino acids, 15 sugars and sugar alcohols, and 14 other metabolites. Pathway analysis showed that the most commonly influenced pathways (impact value > 0.1 and p < 0.05) were tricarboxylic acid cycle, alanine, aspartic acid and glutamic acid metabolism, pyrimidine metabolism, and other 10 metabolic pathways. Moreover, integrated metabolic pathways are generated to understand the conversion and accumulation of differential metabolites. Overall, these results provide a comprehensive overview of metabolite changes during fermentation of JUNCAO wine.
format Online
Article
Text
id pubmed-10252805
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-102528052023-06-10 Analysis of Metabolic Components of JUNCAO Wine Based on GC-QTOF-MS Fan, Jinlin Xiao, Zheng Qiu, Wanwei Zhao, Chao Yi, Chao Lin, Dongmei Lin, Zhanxi Foods Article JUNCAO wine fermentation metabolites are closely related to the final quality of the product. Currently, there are no studies of dynamic metabolite changes during fermentation of JUNCAO wine. Here, we used gas chromatography quadrupole time-of-flight mass spectrometry (GC-QTOF-MS) metabolomics and multivariate statistical analysis to explore the relationship between metabolites and fermentation time. A total of 189 metabolites were annotated throughout the fermentation process. The principal component analysis (PCA) revealed a clear separation between the samples in the early and late stages of fermentation. A total of 60 metabolites were annotated as differential during the fermentation (variable importance in the projection, VIP > 1, and p < 0.05), including 21 organic acids, 10 amino acids, 15 sugars and sugar alcohols, and 14 other metabolites. Pathway analysis showed that the most commonly influenced pathways (impact value > 0.1 and p < 0.05) were tricarboxylic acid cycle, alanine, aspartic acid and glutamic acid metabolism, pyrimidine metabolism, and other 10 metabolic pathways. Moreover, integrated metabolic pathways are generated to understand the conversion and accumulation of differential metabolites. Overall, these results provide a comprehensive overview of metabolite changes during fermentation of JUNCAO wine. MDPI 2023-06-03 /pmc/articles/PMC10252805/ /pubmed/37297498 http://dx.doi.org/10.3390/foods12112254 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Fan, Jinlin
Xiao, Zheng
Qiu, Wanwei
Zhao, Chao
Yi, Chao
Lin, Dongmei
Lin, Zhanxi
Analysis of Metabolic Components of JUNCAO Wine Based on GC-QTOF-MS
title Analysis of Metabolic Components of JUNCAO Wine Based on GC-QTOF-MS
title_full Analysis of Metabolic Components of JUNCAO Wine Based on GC-QTOF-MS
title_fullStr Analysis of Metabolic Components of JUNCAO Wine Based on GC-QTOF-MS
title_full_unstemmed Analysis of Metabolic Components of JUNCAO Wine Based on GC-QTOF-MS
title_short Analysis of Metabolic Components of JUNCAO Wine Based on GC-QTOF-MS
title_sort analysis of metabolic components of juncao wine based on gc-qtof-ms
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252805/
https://www.ncbi.nlm.nih.gov/pubmed/37297498
http://dx.doi.org/10.3390/foods12112254
work_keys_str_mv AT fanjinlin analysisofmetaboliccomponentsofjuncaowinebasedongcqtofms
AT xiaozheng analysisofmetaboliccomponentsofjuncaowinebasedongcqtofms
AT qiuwanwei analysisofmetaboliccomponentsofjuncaowinebasedongcqtofms
AT zhaochao analysisofmetaboliccomponentsofjuncaowinebasedongcqtofms
AT yichao analysisofmetaboliccomponentsofjuncaowinebasedongcqtofms
AT lindongmei analysisofmetaboliccomponentsofjuncaowinebasedongcqtofms
AT linzhanxi analysisofmetaboliccomponentsofjuncaowinebasedongcqtofms