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Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis

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 bla...

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Autores principales: Li, Zhihua, Zhao, Chi, Dong, Ling, Huan, Yu, Yoshimoto, Miwa, Zhu, Yongqing, Tada, Ipputa, Wang, Xiaohang, Zhao, Shuang, Zhang, Fengju, Li, Liang, Arita, Masanori
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9144210/
https://www.ncbi.nlm.nih.gov/pubmed/35629931
http://dx.doi.org/10.3390/metabo12050427
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author Li, Zhihua
Zhao, Chi
Dong, Ling
Huan, Yu
Yoshimoto, Miwa
Zhu, Yongqing
Tada, Ipputa
Wang, Xiaohang
Zhao, Shuang
Zhang, Fengju
Li, Liang
Arita, Masanori
author_facet Li, Zhihua
Zhao, Chi
Dong, Ling
Huan, Yu
Yoshimoto, Miwa
Zhu, Yongqing
Tada, Ipputa
Wang, Xiaohang
Zhao, Shuang
Zhang, Fengju
Li, Liang
Arita, Masanori
author_sort Li, Zhihua
collection PubMed
description 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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spelling pubmed-91442102022-05-29 Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis Li, Zhihua Zhao, Chi Dong, Ling Huan, Yu Yoshimoto, Miwa Zhu, Yongqing Tada, Ipputa Wang, Xiaohang Zhao, Shuang Zhang, Fengju Li, Liang Arita, Masanori Metabolites Article 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. MDPI 2022-05-10 /pmc/articles/PMC9144210/ /pubmed/35629931 http://dx.doi.org/10.3390/metabo12050427 Text en © 2022 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
Li, Zhihua
Zhao, Chi
Dong, Ling
Huan, Yu
Yoshimoto, Miwa
Zhu, Yongqing
Tada, Ipputa
Wang, Xiaohang
Zhao, Shuang
Zhang, Fengju
Li, Liang
Arita, Masanori
Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis
title Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis
title_full Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis
title_fullStr Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis
title_full_unstemmed Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis
title_short Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis
title_sort comprehensive metabolomic comparison of five cereal vinegars using non-targeted and chemical isotope labeling lc-ms analysis
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9144210/
https://www.ncbi.nlm.nih.gov/pubmed/35629931
http://dx.doi.org/10.3390/metabo12050427
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