Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review
Summary Legumes are vital food sources in global diets, especially in developing nations, offering affordability, nutrition, and sustainability. Legumes are rich bioactive compounds as well as in macro‐ and micro‐nutrients and help combat protein‐energy malnutrition. Fermentation is a food processin...
Gespeichert in:
| Veröffentlicht in: | International journal of food science & technology 2024-06, Vol.59 (6), p.4234-4250 |
|---|---|
| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 4250 |
|---|---|
| container_issue | 6 |
| container_start_page | 4234 |
| container_title | International journal of food science & technology |
| container_volume | 59 |
| creator | Akanni, Gabriel Bidemi Adebo, Oluwafemi Ayodeji |
| description | Summary
Legumes are vital food sources in global diets, especially in developing nations, offering affordability, nutrition, and sustainability. Legumes are rich bioactive compounds as well as in macro‐ and micro‐nutrients and help combat protein‐energy malnutrition. Fermentation is a food processing technique that enhances nutritional content, digestibility and overall composition, rendering fermented legumes like dawadawa, natto, tempeh, and kinema dietary sources worldwide. This simple process leads to significant perturbations in the numerous metabolites contained in legumes and subsequent fermented products. Such metabolites including bioactive constituents, vitamins, minerals, volatile compounds, lipids, amino acids, among others contribute to the flavour, aroma, nutritional value and health beneficial properties of fermented legume products. Modifications in these complex constituents might be somewhat challenging to investigate and understand thus necessitating a robust technique such as metabolomics. Metabolomics as an analytical approach can elucidate how fermentation alters the composition of fermented legumes revealing compositional changes, nutritional enhancements, and impacts of fermentation conditions and microbial metabolism. This review emphasises fermented legumes' dietary importance, the transformative role of fermentation, and the effectiveness of metabolomics in unravelling complex biochemical changes during legume fermentation, providing insights into nutritional, sensory and safety aspects of fermented legumes.
Metabolomics, as an analytical approach, can elucidate how fermentation alters the composition of fermented legumes. This review emphasises fermented legumes' dietary importance, the transformative role of fermentation, and the effectiveness of metabolomics in unravelling complex biochemical changes during legume fermentation, providing insights into nutritional, sensory and safety aspects of fermented legumes. |
| doi_str_mv | 10.1111/ijfs.17122 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_3053679769</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>3053679769</sourcerecordid><originalsourceid>FETCH-LOGICAL-c2962-2ed9b18423172fddfd10c4314dfafa9d0b3ca305e3aa3aa400cfd917ef45cf3f3</originalsourceid><addsrcrecordid>eNp9kFtLAzEQhYMouFZf_AUB34StuezF-CbFaqXigwq-hWwyKVn2UpNdS_-9qeuzw8DA8J0zw0HokpI5jXXjahvmtKSMHaGE8iJPWcHoMUqIyEmaZ4yforMQakII42WWoM8XGFTVN24AvAU_jL5Sg-u7gF2HLfgWugEMbmAzthCwChiaUTujDtsxuG6D28mhb50Od1hhD98OdufoxKomwMXfnKGP5cP74ildvz6uFvfrVDNRsJSBERW9jY_RklljrKFEZ5xmxiqrhCEV14qTHLhSsTNCtDWClmCzXFtu-QxdTb5b33-NEAZZ96Pv4kkZZbwoRVmISF1PlPZ9CB6s3HrXKr-XlMhDcvKQnPxNLsJ0gneugf0_pFw9L98mzQ_EmHKh</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>3053679769</pqid></control><display><type>article</type><title>Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review</title><source>OUP_牛津大学出版社OA刊</source><source>Wiley Online Library Journals Frontfile Complete</source><creator>Akanni, Gabriel Bidemi ; Adebo, Oluwafemi Ayodeji</creator><creatorcontrib>Akanni, Gabriel Bidemi ; Adebo, Oluwafemi Ayodeji</creatorcontrib><description>Summary
Legumes are vital food sources in global diets, especially in developing nations, offering affordability, nutrition, and sustainability. Legumes are rich bioactive compounds as well as in macro‐ and micro‐nutrients and help combat protein‐energy malnutrition. Fermentation is a food processing technique that enhances nutritional content, digestibility and overall composition, rendering fermented legumes like dawadawa, natto, tempeh, and kinema dietary sources worldwide. This simple process leads to significant perturbations in the numerous metabolites contained in legumes and subsequent fermented products. Such metabolites including bioactive constituents, vitamins, minerals, volatile compounds, lipids, amino acids, among others contribute to the flavour, aroma, nutritional value and health beneficial properties of fermented legume products. Modifications in these complex constituents might be somewhat challenging to investigate and understand thus necessitating a robust technique such as metabolomics. Metabolomics as an analytical approach can elucidate how fermentation alters the composition of fermented legumes revealing compositional changes, nutritional enhancements, and impacts of fermentation conditions and microbial metabolism. This review emphasises fermented legumes' dietary importance, the transformative role of fermentation, and the effectiveness of metabolomics in unravelling complex biochemical changes during legume fermentation, providing insights into nutritional, sensory and safety aspects of fermented legumes.
Metabolomics, as an analytical approach, can elucidate how fermentation alters the composition of fermented legumes. This review emphasises fermented legumes' dietary importance, the transformative role of fermentation, and the effectiveness of metabolomics in unravelling complex biochemical changes during legume fermentation, providing insights into nutritional, sensory and safety aspects of fermented legumes.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/ijfs.17122</identifier><language>eng</language><publisher>Oxford: Wiley Subscription Services, Inc</publisher><subject>Amino acids ; Aroma ; Bioactive compounds ; Biological activity ; Composition ; Constituents ; Developing countries ; Digestibility ; Fermentation ; Fermented food ; fermented foods ; Flavors ; Food processing ; Food sources ; LDCs ; Legumes ; Lipid metabolism ; Lipids ; Malnutrition ; Metabolites ; Metabolomics ; Microorganisms ; Nutrients ; nutrition ; Nutritive value ; Perturbation ; Protein-energy malnutrition ; Sensory evaluation ; sugars ; Tempeh ; Vitamins ; Volatile compounds</subject><ispartof>International journal of food science & technology, 2024-06, Vol.59 (6), p.4234-4250</ispartof><rights>2024 The Authors. published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF).</rights><rights>2024. This article is published under http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2962-2ed9b18423172fddfd10c4314dfafa9d0b3ca305e3aa3aa400cfd917ef45cf3f3</cites><orcidid>0000-0002-6734-9667 ; 0000-0002-3757-5137</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fijfs.17122$$EPDF$$P50$$Gwiley$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fijfs.17122$$EHTML$$P50$$Gwiley$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>Akanni, Gabriel Bidemi</creatorcontrib><creatorcontrib>Adebo, Oluwafemi Ayodeji</creatorcontrib><title>Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review</title><title>International journal of food science & technology</title><description>Summary
Legumes are vital food sources in global diets, especially in developing nations, offering affordability, nutrition, and sustainability. Legumes are rich bioactive compounds as well as in macro‐ and micro‐nutrients and help combat protein‐energy malnutrition. Fermentation is a food processing technique that enhances nutritional content, digestibility and overall composition, rendering fermented legumes like dawadawa, natto, tempeh, and kinema dietary sources worldwide. This simple process leads to significant perturbations in the numerous metabolites contained in legumes and subsequent fermented products. Such metabolites including bioactive constituents, vitamins, minerals, volatile compounds, lipids, amino acids, among others contribute to the flavour, aroma, nutritional value and health beneficial properties of fermented legume products. Modifications in these complex constituents might be somewhat challenging to investigate and understand thus necessitating a robust technique such as metabolomics. Metabolomics as an analytical approach can elucidate how fermentation alters the composition of fermented legumes revealing compositional changes, nutritional enhancements, and impacts of fermentation conditions and microbial metabolism. This review emphasises fermented legumes' dietary importance, the transformative role of fermentation, and the effectiveness of metabolomics in unravelling complex biochemical changes during legume fermentation, providing insights into nutritional, sensory and safety aspects of fermented legumes.
Metabolomics, as an analytical approach, can elucidate how fermentation alters the composition of fermented legumes. This review emphasises fermented legumes' dietary importance, the transformative role of fermentation, and the effectiveness of metabolomics in unravelling complex biochemical changes during legume fermentation, providing insights into nutritional, sensory and safety aspects of fermented legumes.</description><subject>Amino acids</subject><subject>Aroma</subject><subject>Bioactive compounds</subject><subject>Biological activity</subject><subject>Composition</subject><subject>Constituents</subject><subject>Developing countries</subject><subject>Digestibility</subject><subject>Fermentation</subject><subject>Fermented food</subject><subject>fermented foods</subject><subject>Flavors</subject><subject>Food processing</subject><subject>Food sources</subject><subject>LDCs</subject><subject>Legumes</subject><subject>Lipid metabolism</subject><subject>Lipids</subject><subject>Malnutrition</subject><subject>Metabolites</subject><subject>Metabolomics</subject><subject>Microorganisms</subject><subject>Nutrients</subject><subject>nutrition</subject><subject>Nutritive value</subject><subject>Perturbation</subject><subject>Protein-energy malnutrition</subject><subject>Sensory evaluation</subject><subject>sugars</subject><subject>Tempeh</subject><subject>Vitamins</subject><subject>Volatile compounds</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>24P</sourceid><sourceid>WIN</sourceid><recordid>eNp9kFtLAzEQhYMouFZf_AUB34StuezF-CbFaqXigwq-hWwyKVn2UpNdS_-9qeuzw8DA8J0zw0HokpI5jXXjahvmtKSMHaGE8iJPWcHoMUqIyEmaZ4yforMQakII42WWoM8XGFTVN24AvAU_jL5Sg-u7gF2HLfgWugEMbmAzthCwChiaUTujDtsxuG6D28mhb50Od1hhD98OdufoxKomwMXfnKGP5cP74ildvz6uFvfrVDNRsJSBERW9jY_RklljrKFEZ5xmxiqrhCEV14qTHLhSsTNCtDWClmCzXFtu-QxdTb5b33-NEAZZ96Pv4kkZZbwoRVmISF1PlPZ9CB6s3HrXKr-XlMhDcvKQnPxNLsJ0gneugf0_pFw9L98mzQ_EmHKh</recordid><startdate>202406</startdate><enddate>202406</enddate><creator>Akanni, Gabriel Bidemi</creator><creator>Adebo, Oluwafemi Ayodeji</creator><general>Wiley Subscription Services, Inc</general><scope>24P</scope><scope>WIN</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QO</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7U5</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-6734-9667</orcidid><orcidid>https://orcid.org/0000-0002-3757-5137</orcidid></search><sort><creationdate>202406</creationdate><title>Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review</title><author>Akanni, Gabriel Bidemi ; Adebo, Oluwafemi Ayodeji</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2962-2ed9b18423172fddfd10c4314dfafa9d0b3ca305e3aa3aa400cfd917ef45cf3f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Amino acids</topic><topic>Aroma</topic><topic>Bioactive compounds</topic><topic>Biological activity</topic><topic>Composition</topic><topic>Constituents</topic><topic>Developing countries</topic><topic>Digestibility</topic><topic>Fermentation</topic><topic>Fermented food</topic><topic>fermented foods</topic><topic>Flavors</topic><topic>Food processing</topic><topic>Food sources</topic><topic>LDCs</topic><topic>Legumes</topic><topic>Lipid metabolism</topic><topic>Lipids</topic><topic>Malnutrition</topic><topic>Metabolites</topic><topic>Metabolomics</topic><topic>Microorganisms</topic><topic>Nutrients</topic><topic>nutrition</topic><topic>Nutritive value</topic><topic>Perturbation</topic><topic>Protein-energy malnutrition</topic><topic>Sensory evaluation</topic><topic>sugars</topic><topic>Tempeh</topic><topic>Vitamins</topic><topic>Volatile compounds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Akanni, Gabriel Bidemi</creatorcontrib><creatorcontrib>Adebo, Oluwafemi Ayodeji</creatorcontrib><collection>Wiley Open Access</collection><collection>Wiley Online Library Free Content</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Biotechnology Research Abstracts</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Akanni, Gabriel Bidemi</au><au>Adebo, Oluwafemi Ayodeji</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review</atitle><jtitle>International journal of food science & technology</jtitle><date>2024-06</date><risdate>2024</risdate><volume>59</volume><issue>6</issue><spage>4234</spage><epage>4250</epage><pages>4234-4250</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><abstract>Summary
Legumes are vital food sources in global diets, especially in developing nations, offering affordability, nutrition, and sustainability. Legumes are rich bioactive compounds as well as in macro‐ and micro‐nutrients and help combat protein‐energy malnutrition. Fermentation is a food processing technique that enhances nutritional content, digestibility and overall composition, rendering fermented legumes like dawadawa, natto, tempeh, and kinema dietary sources worldwide. This simple process leads to significant perturbations in the numerous metabolites contained in legumes and subsequent fermented products. Such metabolites including bioactive constituents, vitamins, minerals, volatile compounds, lipids, amino acids, among others contribute to the flavour, aroma, nutritional value and health beneficial properties of fermented legume products. Modifications in these complex constituents might be somewhat challenging to investigate and understand thus necessitating a robust technique such as metabolomics. Metabolomics as an analytical approach can elucidate how fermentation alters the composition of fermented legumes revealing compositional changes, nutritional enhancements, and impacts of fermentation conditions and microbial metabolism. This review emphasises fermented legumes' dietary importance, the transformative role of fermentation, and the effectiveness of metabolomics in unravelling complex biochemical changes during legume fermentation, providing insights into nutritional, sensory and safety aspects of fermented legumes.
Metabolomics, as an analytical approach, can elucidate how fermentation alters the composition of fermented legumes. This review emphasises fermented legumes' dietary importance, the transformative role of fermentation, and the effectiveness of metabolomics in unravelling complex biochemical changes during legume fermentation, providing insights into nutritional, sensory and safety aspects of fermented legumes.</abstract><cop>Oxford</cop><pub>Wiley Subscription Services, Inc</pub><doi>10.1111/ijfs.17122</doi><tpages>17</tpages><orcidid>https://orcid.org/0000-0002-6734-9667</orcidid><orcidid>https://orcid.org/0000-0002-3757-5137</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0950-5423 |
| ispartof | International journal of food science & technology, 2024-06, Vol.59 (6), p.4234-4250 |
| issn | 0950-5423 1365-2621 |
| language | eng |
| recordid | cdi_proquest_journals_3053679769 |
| source | OUP_牛津大学出版社OA刊; Wiley Online Library Journals Frontfile Complete |
| subjects | Amino acids Aroma Bioactive compounds Biological activity Composition Constituents Developing countries Digestibility Fermentation Fermented food fermented foods Flavors Food processing Food sources LDCs Legumes Lipid metabolism Lipids Malnutrition Metabolites Metabolomics Microorganisms Nutrients nutrition Nutritive value Perturbation Protein-energy malnutrition Sensory evaluation sugars Tempeh Vitamins Volatile compounds |
| title | Metabolite perturbations in fermented legumes as elucidated using metabolomics: a review |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-20T17%3A07%3A03IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Metabolite%20perturbations%20in%20fermented%20legumes%20as%20elucidated%20using%20metabolomics:%20a%20review&rft.jtitle=International%20journal%20of%20food%20science%20&%20technology&rft.au=Akanni,%20Gabriel%20Bidemi&rft.date=2024-06&rft.volume=59&rft.issue=6&rft.spage=4234&rft.epage=4250&rft.pages=4234-4250&rft.issn=0950-5423&rft.eissn=1365-2621&rft_id=info:doi/10.1111/ijfs.17122&rft_dat=%3Cproquest_cross%3E3053679769%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=3053679769&rft_id=info:pmid/&rfr_iscdi=true |