Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics

Jing-Jing Wang; Wang-Wei Zhang; Zi-Jing Guan; Kiran Thakur; Fei Hu; Mohammad Rizwan Khan; Jian-Guo Zhang; Zhao-Jun Wei

doi:10.1016/j.foodchem.2023.136770

Exploring the effects of the fermentation method on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine based on LC-MS metabolomics

Food Chem. 2023 Dec 1:428:136770. doi: 10.1016/j.foodchem.2023.136770. Epub 2023 Jul 5.

Authors

Jing-Jing Wang¹, Wang-Wei Zhang¹, Zi-Jing Guan², Kiran Thakur³, Fei Hu⁴, Mohammad Rizwan Khan⁵, Jian-Guo Zhang⁶, Zhao-Jun Wei⁷

Affiliations

¹ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.
² School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: guanzj@mail.hfut.edu.cn.
³ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China. Electronic address: kumarikiran@hfut.edu.cn.
⁴ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China. Electronic address: hufei@hfut.edu.cn.
⁵ Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia. Electronic address: mrkhan@KSU.EDU.SA.
⁶ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China. Electronic address: zhangjianguo@hfut.edu.cn.
⁷ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; School of Biological Science and Engineering, Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, North Minzu University, Yinchuan 750021, China. Electronic address: zjwei@hfut.edu.cn.

PMID: 37421664
DOI: 10.1016/j.foodchem.2023.136770

Abstract

This study aimed to examine the effect of fermentation methods on the quality of Lycium barbarum and Polygonatum cyrtonema compound wine (LPW) by combining non-targeted metabolomic approaches with chemometrics and path profiling to determine the chemical and metabolic properties of LPW. The results demonstrated that SRA had higher leaching rates of total phenols and flavonoids, reaching 4.20 ± 0.10 v/v ethanol concentration. According to LC-MS non-targeting genomics, the metabolic profiles of LPW prepared by different mixtures of fermentation methods (Saccharomyces cerevisiae RW; Debaryomyces hansenii AS2.45) of yeast differed significantly. Amino acids, phenylpropanoids, flavonols, etc., were identified as the differential metabolites between different comparison groups. The pathways of tyrosine metabolism, biosynthesis of phenylpropanoids, and metabolism of 2-oxocarboxylic acids enriched 17 distinct metabolites. SRA stimulated the production of tyrosine and imparted a distinctive saucy aroma to the wine samples, providing a novel research concept for the microbial fermentation-based production of tyrosine.

Keywords: Debaryomyces hansenii AS2.45; Fermentation products; LC-MS; LPW; Saccharomyces cerevisiae RW.

MeSH terms

Chromatography, Liquid
Fermentation
Lycium* / metabolism
Metabolomics / methods
Polygonatum* / metabolism
Saccharomyces cerevisiae / metabolism
Tandem Mass Spectrometry
Tyrosine / metabolism
Wine* / analysis

Substances

Tyrosine