Process specific differential metabolomes for industrial gochujang types (pepper paste) manufactured using white rice, brown rice, and wheat

Abstract

The metabolic perplexes for gochujang (GCJ) fermentative bioprocess, a traditional Korean pepper paste, has largely remain equivocal for preparative conditions and raw material (RM) additives exacerbating its commercial standardization. Herein, we outlined a differential non-targeted metabolite profiling for three GCJ (white rice-WR; brown rice-BR; wheat-WT) under varying processing steps (P1 - fermentation; P2 - meju addition; P3 - ripening; and P4 - red pepper addition). We correlated the process specific metabolomes with corresponding physicochemical factors, enzymatic phenotypes, and bioactivities for GCJ-types. The P1 was characterized by a uniform increase in the levels of RM-derived lysoPCs. In contrast, P2 was observed with proportionally higher levels of meju-released isoflavones and soyasaponins in WR-GCJ, followed by BR and WT-GCJ. The P3 involved a cumulative increase in primary metabolites in all GCJ samples except lower organic acid contents in WT-GCJ. The pepper derived flavonoids and alkaloids were selectively increased while P4 in all GCJ-types.

Keywords: Capsaicin (PubChem CID: 1548943); Daidzin (PubChem CID: 107971); Dihydrocapsaicin (PubChem CID: 107982); Enzymes; Genistein (PubChem CID: 5280961); Gochujang; Isoleucine (PubChem CID: 6306); LysoPC (18:2) (PubChem CID: 11005824); Metabolomics; Physicochemical factors; Production processes; Serine (PubChem CID: 5951); Soyasaponin I (PubChem CID: 122097); Valine (PubChem CID: 6287); myo-Inositol (PubChem CID: 892).