Cargando…
Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation
Rice koji, used early in the manufacturing process for many fermented foods, produces diverse metabolites and enzymes during fermentation. Using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS), ultrahigh-performance liquid chromatography linear trap quadrupole ion trap tandem mass sp...
Autores principales: | , , , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2016
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273993/ https://www.ncbi.nlm.nih.gov/pubmed/27314317 http://dx.doi.org/10.3390/molecules21060773 |
_version_ | 1783377515556896768 |
---|---|
author | Lee, Da Eun Lee, Sunmin Jang, Eun Seok Shin, Hye Won Moon, Byoung Seok Lee, Choong Hwan |
author_facet | Lee, Da Eun Lee, Sunmin Jang, Eun Seok Shin, Hye Won Moon, Byoung Seok Lee, Choong Hwan |
author_sort | Lee, Da Eun |
collection | PubMed |
description | Rice koji, used early in the manufacturing process for many fermented foods, produces diverse metabolites and enzymes during fermentation. Using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS), ultrahigh-performance liquid chromatography linear trap quadrupole ion trap tandem mass spectrometry (UHPLC-LTQ-IT-MS/MS), and multivariate analysis we generated the metabolite profiles of rice koji produced by fermentation with Aspergillus oryzae (RK_AO) or Bacillus amyloliquefaciens (RK_BA) for different durations. Two principal components of the metabolomic data distinguished the rice koji samples according to their fermenter species and fermentation time. Several enzymes secreted by the fermenter species, including α-amylase, protease, and β-glucosidase, were assayed to identify differences in expression levels. This approach revealed that carbohydrate metabolism, serine-derived amino acids, and fatty acids were associated with rice koji fermentation by A. oryzae, whereas aromatic and branched chain amino acids, flavonoids, and lysophospholipids were more typical in rice koji fermentation by B. amyloliquefaciens. Antioxidant activity was significantly higher for RK_BA than for RK_AO, as were the abundances of flavonoids, including tricin, tricin glycosides, apigenin glycosides, and chrysoeriol glycosides. In summary, we have used MS-based metabolomics and enzyme activity assays to evaluate the effects of using different microbial species and fermentation times on the nutritional profile of rice koji. |
format | Online Article Text |
id | pubmed-6273993 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-62739932018-12-28 Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation Lee, Da Eun Lee, Sunmin Jang, Eun Seok Shin, Hye Won Moon, Byoung Seok Lee, Choong Hwan Molecules Article Rice koji, used early in the manufacturing process for many fermented foods, produces diverse metabolites and enzymes during fermentation. Using gas chromatography time-of-flight mass spectrometry (GC-TOF-MS), ultrahigh-performance liquid chromatography linear trap quadrupole ion trap tandem mass spectrometry (UHPLC-LTQ-IT-MS/MS), and multivariate analysis we generated the metabolite profiles of rice koji produced by fermentation with Aspergillus oryzae (RK_AO) or Bacillus amyloliquefaciens (RK_BA) for different durations. Two principal components of the metabolomic data distinguished the rice koji samples according to their fermenter species and fermentation time. Several enzymes secreted by the fermenter species, including α-amylase, protease, and β-glucosidase, were assayed to identify differences in expression levels. This approach revealed that carbohydrate metabolism, serine-derived amino acids, and fatty acids were associated with rice koji fermentation by A. oryzae, whereas aromatic and branched chain amino acids, flavonoids, and lysophospholipids were more typical in rice koji fermentation by B. amyloliquefaciens. Antioxidant activity was significantly higher for RK_BA than for RK_AO, as were the abundances of flavonoids, including tricin, tricin glycosides, apigenin glycosides, and chrysoeriol glycosides. In summary, we have used MS-based metabolomics and enzyme activity assays to evaluate the effects of using different microbial species and fermentation times on the nutritional profile of rice koji. MDPI 2016-06-14 /pmc/articles/PMC6273993/ /pubmed/27314317 http://dx.doi.org/10.3390/molecules21060773 Text en © 2016 by the authors. 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 (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Lee, Da Eun Lee, Sunmin Jang, Eun Seok Shin, Hye Won Moon, Byoung Seok Lee, Choong Hwan Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation |
title | Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation |
title_full | Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation |
title_fullStr | Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation |
title_full_unstemmed | Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation |
title_short | Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji Fermentation |
title_sort | metabolomic profiles of aspergillus oryzae and bacillus amyloliquefaciens during rice koji fermentation |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273993/ https://www.ncbi.nlm.nih.gov/pubmed/27314317 http://dx.doi.org/10.3390/molecules21060773 |
work_keys_str_mv | AT leedaeun metabolomicprofilesofaspergillusoryzaeandbacillusamyloliquefaciensduringricekojifermentation AT leesunmin metabolomicprofilesofaspergillusoryzaeandbacillusamyloliquefaciensduringricekojifermentation AT jangeunseok metabolomicprofilesofaspergillusoryzaeandbacillusamyloliquefaciensduringricekojifermentation AT shinhyewon metabolomicprofilesofaspergillusoryzaeandbacillusamyloliquefaciensduringricekojifermentation AT moonbyoungseok metabolomicprofilesofaspergillusoryzaeandbacillusamyloliquefaciensduringricekojifermentation AT leechoonghwan metabolomicprofilesofaspergillusoryzaeandbacillusamyloliquefaciensduringricekojifermentation |