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Publishing Language: Chinese

Metabolite Characteristics Analysis During Fermentation of Laobaigan Baijiu Based on Non-Targeted Metabonomics Technology

Xiaojie GENG1, Erbao CHEN1, Zhiying MA1, Xinlei WANG2, Bowen WANG1(), Fuping ZHENG1(), Jinyuan SUN1, Yuhang ZHANG2, Zexia LI2
Key Laboratory of Brewing Molecular Engineering of China Light Industry/Beijing Laboratory of Food Quality and Safety/Key Laboratory of Alcoholic Quality and Safety of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
Hebei Hengshui Laobaigan Liquor Co. Ltd., Hengshui 053000, China
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Abstract

Metabolites during Baijiu fermentation process are closely related to its unique style characteristics. Characteristics and succession of metabolites for Laobaigan Baijiu during its fermentation process have not been comprehensively analyzed. The metabolites of fermented grains during the fermentation process of Laobaigan Baijiu were identified by ultra-high performance liquid chromatography-tandem mass spectrometer. The differential metabolites were screened by principal component analysis and significant difference analysis, and then the possible metabolic pathways of these differential metabolites were annotated by KEGG database. Results showed that 2 157 metabolites were detected in 9 samples of fermented grains with different fermentation time, of which 172 were extremely significant different metabolites (VIP>2, P<0.01, |log2 (FC)|>0.1). In different stages of fermentation, the expression levels of various metabolites were different. In the early stage of fermentation (0-8 d), there were the most differential metabolites, with 128 extremely significant differential metabolites (P<0.01). The metabolism of amino acids, peptides and their analogs, lipids, heterocyclic compounds, carbohydrates, and carbohydrate conjugates was significantly up-regulated. In the middle stage (8-17 d), there were 22 metabolites with extremely significant differences (P<0.01). The metabolism of amino acids, peptides and their analogs was significantly up-regulated (8-14 d), and lipids metabolism was up-regulated first and then down-regulated, while flavonoids metabolism was down-regulated first and then up-regulated. In the later stage (17-36 d), there were 33 metabolites with extremely significant differences, and the metabolism of amino acids, peptides and their analogs, and lipids was up-regulated first and then down-regulated. In addition, 104 metabolic pathways were annotated by KEGG database, and the metabolic network diagram was depicted accordingly. In different stages of fermentation, some metabolic pathways such as carbohydrate metabolism, lipid metabolism, flavonoid metabolism, and amino acid metabolism became more active mainly in the early stage of fermentation (P<0.05), flavonoid metabolism was more active in the middle stage of fermentation (P<0.05), lipid metabolism and amino acid metabolism were more vigorous in the late stage of fermentation (P<0.05). Eighteen metabolites, such as serine, glutamine, and aspartate semialdehyde, showed significant differences in several fermentation stages, and they annotated galactose metabolism, glycine, serine and threonine metabolism, arginine and proline metabolism, phenylalanine, tyrosine and tryptophan biosynthesis, and glycerophosphate metabolism, which may be the potential pathways to produce flavor compounds. Based on metabonomics technology, the characteristics and succession of metabolites during the fermentation process of Laobaigan Baijiu were revealed, which could provide a theoretical basis for analyzing the flavor metabolism mechanism during the fermentation process of Laobaigan Baijiu.

Keywords

Laobaiganflavor compoundsfermented grainsmetabolomicsmetabolic pathway
CLC number: TS262.3 Document code: A Article ID: 2095-6002(2024)04-0045-16

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Journal of Food Science and Technology
Volume 42 Issue 4,
July 2024
Pages 45-60
DOI: 10.12301/spxb202400133
Cite this article:
GENG X, CHEN E, MA Z, et al. Metabolite Characteristics Analysis During Fermentation of Laobaigan Baijiu Based on Non-Targeted Metabonomics Technology. Journal of Food Science and Technology, 2024, 42(4): 45-60. https://doi.org/10.12301/spxb202400133
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