Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process

Niken Indrati; Natthaporn Phonsatta; Patcha Poungsombat; Sakda Khoomrung; Punnanee Sumpavapol; Atikorn Panya

doi:10.3389/fnut.2022.934842

Metabolic profiles alteration of Southern Thailand traditional sweet pickled mango during the production process

Front Nutr. 2022 Sep 8:9:934842. doi: 10.3389/fnut.2022.934842. eCollection 2022.

Authors

Niken Indrati¹, Natthaporn Phonsatta², Patcha Poungsombat^{3

4}, Sakda Khoomrung^{3

4

5}, Punnanee Sumpavapol¹, Atikorn Panya²

Affiliations

¹ Food Microbiology and Safety Laboratory, Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Songkhla, Thailand.
² Food Biotechnology Research Team, Functional Ingredients and Food Innovation Research Group, National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand Science Park, Khlong Luang, Thailand.
³ Metabolomics and Systems Biology, Department of Biochemistry, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand.
⁴ Siriraj Metabolomics and Phenomics Center, Faculty of Medicine Siriraj Hospital, Mahidol University, Bangkok, Thailand.
⁵ Department of Chemistry and Center of Excellence for Innovation in Chemistry (PERCH-CIC), Faculty of Science, Mahidol University, Bangkok, Thailand.

Abstract

Sweet pickled mango named Ma-Muang Bao Chae-Im (MBC), a delicacy from the Southern part of Thailand, has a unique aroma and taste. The employed immersion processes (brining 1, brining 2, and immersion in a hypertonic sugar solution, sequentially) in the MBC production process bring changes to the unripe mango, which indicate the occurrence of metabolic profiles alteration during the production process. This occurrence was never been explored. Thus, this study investigated metabolic profile alteration during the MBC production process. The untargeted metabolomics profiling method was used to reveal the changes in volatile and non-volatile metabolites. Headspace solid-phase micro-extraction tandem with gas chromatography quadrupole time of flight (GC/QTOF) was employed for the volatile analysis, while metabolites derivatization for non-volatile analysis. In conclusion, a total of 82 volatile and 41 non-volatile metabolites were identified during the production process. Terpenes, terpenoids, several non-volatile organic acids, and sugars were the major mango metabolites that presented throughout the process. Gamma-aminobutyric acid (GABA) was only observed during the brining processes, which suggested the microorganism's stress response mechanism to an acidic environment and high chloride ions in brine. Esters and alcohols were abundant during the last immersion process, which had an important role in MBC flavor characteristics. The knowledge of metabolites development during the MBC production process would be beneficial for product development and optimization.

Keywords: GC/Q-TOF; non-volatile metabolites; production processes; sweet pickled mango; untargeted metabolomics profiling; volatile metabolites.