Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1H-NMR-Based Metabolomics Article Swipe
Jalal Uddin
,
Samra Yasmin
,
Ghulam Mustafa Kamal
,
Mufarreh Asmari
,
Muhammad Saqib
,
Heyu Chen
·
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.3390/metabo14050285
YOU?
·
· 2024
· Open Access
·
· DOI: https://doi.org/10.3390/metabo14050285
Fermentation parameters, especially the duration, are important in imparting a peculiar taste and flavor to soy sauce. The main purpose of this research was to monitor metabolic changes occurring during the various time intervals of the fermentation process. NMR-based metabolomics was used to monitor the compositional changes in soy sauce during fermentation. The 1H-NMR spectra of the soy sauce samples taken from the fermentation tanks at 0 to 8 months were analyzed using 1H-NMR spectroscopy, and the obtained spectra were analyzed by multivariate statistical analysis. The Principal Component Analysis (PCA) and Partial Least Square Discriminate analysis (PLSDA) revealed the separation of samples fermented for various time durations under identical conditions. Key metabolites shown by corresponding loading plots exhibited variations in amino acids (lysine, threonine, isoleucine, etc.), acetate, glucose, fructose, sucrose, ethanol, glycerol, and others. The levels of ethanol in soy sauce increased with longer fermentation durations, which can be influenced by both natural fermentation and the intentional addition of ethanol as a preservative. The study shows that the variation in metabolite can be very efficiently monitored using 1H-NMR-based metabolomics, thus suggestion to optimize the time duration to get the soy sauce product with the desired taste and flavor.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/metabo14050285
- OA Status
- gold
- Cited By
- 7
- References
- 46
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4396937848
All OpenAlex metadata
Raw OpenAlex JSON
- OpenAlex ID
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https://openalex.org/W4396937848Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/metabo14050285Digital Object Identifier
- Title
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Changes in Metabolite Profiles of Chinese Soy Sauce at Different Time Durations of Fermentation Studied by 1H-NMR-Based MetabolomicsWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2024Year of publication
- Publication date
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2024-05-15Full publication date if available
- Authors
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Jalal Uddin, Samra Yasmin, Ghulam Mustafa Kamal, Mufarreh Asmari, Muhammad Saqib, Heyu ChenList of authors in order
- Landing page
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https://doi.org/10.3390/metabo14050285Publisher landing page
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YesWhether a free full text is available
- OA status
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goldOpen access status per OpenAlex
- OA URL
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https://doi.org/10.3390/metabo14050285Direct OA link when available
- Concepts
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Fermentation, Chemistry, Food science, Metabolite, Metabolomics, Flavor, Preservative, Sucrose, Taste, Proton NMR, Glycerol, Chromatography, Biochemistry, Organic chemistryTop concepts (fields/topics) attached by OpenAlex
- Cited by
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7Total citation count in OpenAlex
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2025: 6, 2024: 1Per-year citation counts (last 5 years)
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10Other works algorithmically related by OpenAlex
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