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Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm

Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high demand for food and nutraceutical industries. Such fermentations are frequently described as a succession of three main groups of microorganisms (i.e., yeast, lactic acid, and acetic acid bacteria), each prod...

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Autores principales: Herrera-Rocha, Fabio, Cala, Mónica P., Aguirre Mejía, Jenny Lorena, Rodríguez-López, Claudia M., Chica, María José, Olarte, Héctor Hugo, Fernández-Niño, Miguel, Gonzalez Barrios, Andrés Fernando
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8578666/
https://www.ncbi.nlm.nih.gov/pubmed/34754023
http://dx.doi.org/10.1038/s41598-021-01427-8
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author Herrera-Rocha, Fabio
Cala, Mónica P.
Aguirre Mejía, Jenny Lorena
Rodríguez-López, Claudia M.
Chica, María José
Olarte, Héctor Hugo
Fernández-Niño, Miguel
Gonzalez Barrios, Andrés Fernando
author_facet Herrera-Rocha, Fabio
Cala, Mónica P.
Aguirre Mejía, Jenny Lorena
Rodríguez-López, Claudia M.
Chica, María José
Olarte, Héctor Hugo
Fernández-Niño, Miguel
Gonzalez Barrios, Andrés Fernando
author_sort Herrera-Rocha, Fabio
collection PubMed
description Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high demand for food and nutraceutical industries. Such fermentations are frequently described as a succession of three main groups of microorganisms (i.e., yeast, lactic acid, and acetic acid bacteria), each producing a relevant metabolite (i.e., ethanol, lactic acid, and acetic acid). Nevertheless, this view of fermentation overlooks two critical observations: the role of minor groups of microorganisms to produce valuable compounds and the influence of environmental factors (other than oxygen availability) on their biosynthesis. Dissecting the metabolome during spontaneous cocoa fermentation is a current challenge for the rational design of controlled fermentations. This study evaluates variations in the metabolic fingerprint during spontaneous fermentation of fine flavor cocoa through a multiplatform metabolomics approach. Our data suggested the presence of two phases of differential metabolic activity that correlate with the observed variations on temperature over fermentations: an exothermic and an isothermic phase. We observed a continuous increase in temperature from day 0 to day 4 of fermentation and a significant variation in flavonoids and peptides between phases. While the second phase, from day four on, was characterized for lower metabolic activity, concomitant with small upward and downward fluctuations in temperature. Our work is the first to reveal two phases of metabolic activity concomitant with two temperature phases during spontaneous cocoa fermentation. Here, we proposed a new paradigm of cocoa fermentation that considers the changes in the global metabolic activity over fermentation, thus changing the current paradigm based only on three main groups of microorganism and their primary metabolic products.
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spelling pubmed-85786662021-11-12 Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm Herrera-Rocha, Fabio Cala, Mónica P. Aguirre Mejía, Jenny Lorena Rodríguez-López, Claudia M. Chica, María José Olarte, Héctor Hugo Fernández-Niño, Miguel Gonzalez Barrios, Andrés Fernando Sci Rep Article Cocoa fermentation plays a crucial role in producing flavor and bioactive compounds of high demand for food and nutraceutical industries. Such fermentations are frequently described as a succession of three main groups of microorganisms (i.e., yeast, lactic acid, and acetic acid bacteria), each producing a relevant metabolite (i.e., ethanol, lactic acid, and acetic acid). Nevertheless, this view of fermentation overlooks two critical observations: the role of minor groups of microorganisms to produce valuable compounds and the influence of environmental factors (other than oxygen availability) on their biosynthesis. Dissecting the metabolome during spontaneous cocoa fermentation is a current challenge for the rational design of controlled fermentations. This study evaluates variations in the metabolic fingerprint during spontaneous fermentation of fine flavor cocoa through a multiplatform metabolomics approach. Our data suggested the presence of two phases of differential metabolic activity that correlate with the observed variations on temperature over fermentations: an exothermic and an isothermic phase. We observed a continuous increase in temperature from day 0 to day 4 of fermentation and a significant variation in flavonoids and peptides between phases. While the second phase, from day four on, was characterized for lower metabolic activity, concomitant with small upward and downward fluctuations in temperature. Our work is the first to reveal two phases of metabolic activity concomitant with two temperature phases during spontaneous cocoa fermentation. Here, we proposed a new paradigm of cocoa fermentation that considers the changes in the global metabolic activity over fermentation, thus changing the current paradigm based only on three main groups of microorganism and their primary metabolic products. Nature Publishing Group UK 2021-11-09 /pmc/articles/PMC8578666/ /pubmed/34754023 http://dx.doi.org/10.1038/s41598-021-01427-8 Text en © The Author(s) 2021 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Article
Herrera-Rocha, Fabio
Cala, Mónica P.
Aguirre Mejía, Jenny Lorena
Rodríguez-López, Claudia M.
Chica, María José
Olarte, Héctor Hugo
Fernández-Niño, Miguel
Gonzalez Barrios, Andrés Fernando
Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
title Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
title_full Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
title_fullStr Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
title_full_unstemmed Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
title_short Dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
title_sort dissecting fine-flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8578666/
https://www.ncbi.nlm.nih.gov/pubmed/34754023
http://dx.doi.org/10.1038/s41598-021-01427-8
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