The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids
[Display omitted] •Changes in phenolsand indoles substances in brine were determined by HS-SPME-GC-MS.•Key flavor substances in brine were phenol, p-cresol, indole, and 3-methylindole.•A network diagram of the formation of phenols and indoles substances was constructed.•Metabolic reaction of precurs...
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| Veröffentlicht in: | Food chemistry 2022-10, Vol.392, p.133253-133253, Article 133253 |
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| creator | Tang, Hui Li, Pao Chen, Lin Ma, Jin-Kui Guo, Hong-Hui Huang, Xiao-Chen Zhong, Rui-Min Jing, Si-Qun Jiang, Li-Wen |
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•Changes in phenolsand indoles substances in brine were determined by HS-SPME-GC-MS.•Key flavor substances in brine were phenol, p-cresol, indole, and 3-methylindole.•A network diagram of the formation of phenols and indoles substances was constructed.•Metabolic reaction of precursor AAA (aromatic amino acid) generate flavor substance.•Key bacteria and enzyme genes for producing flavor substances were revealed.
Understanding the formation mechanism of the flavor compounds in stinky tofu brine is crucial for controlling the flavor quality of Changsha stinky tofu. Dynamic changes in associated bacteria, enzymes, and differential metabolites in the metabolic pathway of aromatic amino acids in brine were investigated. Results showed that phenol (0.39～89.96 μg/mL), p-cresol (0.19～389.62 μg/mL), indole (1.14～242.97 μg/mL), 3-methylindole (0.14～3.00 μg/mL) were the key flavor substances of brine. The main associated bacteria Clostridiales bacterium SYSU GA17129, Aneurinibacillus aneurinilyticus, and Anaerosalibacter massiliensis were significantly positively correlated with key flavor substances (P |
| doi_str_mv | 10.1016/j.foodchem.2022.133253 |
| format | Article |
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•Changes in phenolsand indoles substances in brine were determined by HS-SPME-GC-MS.•Key flavor substances in brine were phenol, p-cresol, indole, and 3-methylindole.•A network diagram of the formation of phenols and indoles substances was constructed.•Metabolic reaction of precursor AAA (aromatic amino acid) generate flavor substance.•Key bacteria and enzyme genes for producing flavor substances were revealed.
Understanding the formation mechanism of the flavor compounds in stinky tofu brine is crucial for controlling the flavor quality of Changsha stinky tofu. Dynamic changes in associated bacteria, enzymes, and differential metabolites in the metabolic pathway of aromatic amino acids in brine were investigated. Results showed that phenol (0.39～89.96 μg/mL), p-cresol (0.19～389.62 μg/mL), indole (1.14～242.97 μg/mL), 3-methylindole (0.14～3.00 μg/mL) were the key flavor substances of brine. The main associated bacteria Clostridiales bacterium SYSU GA17129, Aneurinibacillus aneurinilyticus, and Anaerosalibacter massiliensis were significantly positively correlated with key flavor substances (P < 0.05). The main associated enzymes were transaminase, decarboxylase, and lyase. In summary, phenol and p-cresol were formed by the metabolism of tyrosine and phenylalanine through five reaction chains, and indole and 3-methylindole were formed by the metabolism of tryptophan through one and three reaction chains, respectively.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2022.133253</identifier><identifier>PMID: 35649310</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>Aromatic amino acids ; HS-SPME/GC-MS ; Metabolomics ; Metagenomics ; Stinky tofu brine</subject><ispartof>Food chemistry, 2022-10, Vol.392, p.133253-133253, Article 133253</ispartof><rights>2022 Elsevier Ltd</rights><rights>Copyright © 2022 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c368t-ba2672562b1b9b5c8da1e66cb8d51b13998abb1cf5a4312d6546ee5c96cbdf583</citedby><cites>FETCH-LOGICAL-c368t-ba2672562b1b9b5c8da1e66cb8d51b13998abb1cf5a4312d6546ee5c96cbdf583</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814622012158$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27903,27904,65309</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/35649310$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Tang, Hui</creatorcontrib><creatorcontrib>Li, Pao</creatorcontrib><creatorcontrib>Chen, Lin</creatorcontrib><creatorcontrib>Ma, Jin-Kui</creatorcontrib><creatorcontrib>Guo, Hong-Hui</creatorcontrib><creatorcontrib>Huang, Xiao-Chen</creatorcontrib><creatorcontrib>Zhong, Rui-Min</creatorcontrib><creatorcontrib>Jing, Si-Qun</creatorcontrib><creatorcontrib>Jiang, Li-Wen</creatorcontrib><title>The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>[Display omitted]
•Changes in phenolsand indoles substances in brine were determined by HS-SPME-GC-MS.•Key flavor substances in brine were phenol, p-cresol, indole, and 3-methylindole.•A network diagram of the formation of phenols and indoles substances was constructed.•Metabolic reaction of precursor AAA (aromatic amino acid) generate flavor substance.•Key bacteria and enzyme genes for producing flavor substances were revealed.
Understanding the formation mechanism of the flavor compounds in stinky tofu brine is crucial for controlling the flavor quality of Changsha stinky tofu. Dynamic changes in associated bacteria, enzymes, and differential metabolites in the metabolic pathway of aromatic amino acids in brine were investigated. Results showed that phenol (0.39～89.96 μg/mL), p-cresol (0.19～389.62 μg/mL), indole (1.14～242.97 μg/mL), 3-methylindole (0.14～3.00 μg/mL) were the key flavor substances of brine. The main associated bacteria Clostridiales bacterium SYSU GA17129, Aneurinibacillus aneurinilyticus, and Anaerosalibacter massiliensis were significantly positively correlated with key flavor substances (P < 0.05). The main associated enzymes were transaminase, decarboxylase, and lyase. In summary, phenol and p-cresol were formed by the metabolism of tyrosine and phenylalanine through five reaction chains, and indole and 3-methylindole were formed by the metabolism of tryptophan through one and three reaction chains, respectively.</description><subject>Aromatic amino acids</subject><subject>HS-SPME/GC-MS</subject><subject>Metabolomics</subject><subject>Metagenomics</subject><subject>Stinky tofu brine</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNqFkE1P3DAQQK2qFSyUv4B87CWLP9aOc2uFSkFC6oWeLX-MtV6SmHoSpP33TbrQa09zefNG8wi55mzLGdc3h20qJYY9DFvBhNhyKYWSH8iGm1Y2LWvFR7JhkpnG8J0-JxeIB8aYYNyckXOp9K6TnG1IfdoDTaUObsplpAOEvRszDkhLos9wpKl3r6VSnD1ObgyANI8Upzw-H-lU0kx9zSNQ7xAi_WuYnC_9olgNrpbVHKgb8lioCzniZ_IpuR7h6m1ekl93359u75vHnz8ebr89NkFqMzXeCd0KpYXnvvMqmOg4aB28iYp7LrvOOO95SMrtJBdRq50GUKFbkJiUkZfky8n7UsvvGXCyQ8YAfe9GKDPaVd8y2fEV1Sc01IJYIdmXmgdXj5Yzu_a2B_ve26697an3snj9dmP2A8R_a--BF-DrCYDl09cM1WLIsHSMuUKYbCz5fzf-AJWklpQ</recordid><startdate>20221030</startdate><enddate>20221030</enddate><creator>Tang, Hui</creator><creator>Li, Pao</creator><creator>Chen, Lin</creator><creator>Ma, Jin-Kui</creator><creator>Guo, Hong-Hui</creator><creator>Huang, Xiao-Chen</creator><creator>Zhong, Rui-Min</creator><creator>Jing, Si-Qun</creator><creator>Jiang, Li-Wen</creator><general>Elsevier Ltd</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20221030</creationdate><title>The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids</title><author>Tang, Hui ; Li, Pao ; Chen, Lin ; Ma, Jin-Kui ; Guo, Hong-Hui ; Huang, Xiao-Chen ; Zhong, Rui-Min ; Jing, Si-Qun ; Jiang, Li-Wen</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c368t-ba2672562b1b9b5c8da1e66cb8d51b13998abb1cf5a4312d6546ee5c96cbdf583</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Aromatic amino acids</topic><topic>HS-SPME/GC-MS</topic><topic>Metabolomics</topic><topic>Metagenomics</topic><topic>Stinky tofu brine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Tang, Hui</creatorcontrib><creatorcontrib>Li, Pao</creatorcontrib><creatorcontrib>Chen, Lin</creatorcontrib><creatorcontrib>Ma, Jin-Kui</creatorcontrib><creatorcontrib>Guo, Hong-Hui</creatorcontrib><creatorcontrib>Huang, Xiao-Chen</creatorcontrib><creatorcontrib>Zhong, Rui-Min</creatorcontrib><creatorcontrib>Jing, Si-Qun</creatorcontrib><creatorcontrib>Jiang, Li-Wen</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Tang, Hui</au><au>Li, Pao</au><au>Chen, Lin</au><au>Ma, Jin-Kui</au><au>Guo, Hong-Hui</au><au>Huang, Xiao-Chen</au><au>Zhong, Rui-Min</au><au>Jing, Si-Qun</au><au>Jiang, Li-Wen</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2022-10-30</date><risdate>2022</risdate><volume>392</volume><spage>133253</spage><epage>133253</epage><pages>133253-133253</pages><artnum>133253</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>[Display omitted]
•Changes in phenolsand indoles substances in brine were determined by HS-SPME-GC-MS.•Key flavor substances in brine were phenol, p-cresol, indole, and 3-methylindole.•A network diagram of the formation of phenols and indoles substances was constructed.•Metabolic reaction of precursor AAA (aromatic amino acid) generate flavor substance.•Key bacteria and enzyme genes for producing flavor substances were revealed.
Understanding the formation mechanism of the flavor compounds in stinky tofu brine is crucial for controlling the flavor quality of Changsha stinky tofu. Dynamic changes in associated bacteria, enzymes, and differential metabolites in the metabolic pathway of aromatic amino acids in brine were investigated. Results showed that phenol (0.39～89.96 μg/mL), p-cresol (0.19～389.62 μg/mL), indole (1.14～242.97 μg/mL), 3-methylindole (0.14～3.00 μg/mL) were the key flavor substances of brine. The main associated bacteria Clostridiales bacterium SYSU GA17129, Aneurinibacillus aneurinilyticus, and Anaerosalibacter massiliensis were significantly positively correlated with key flavor substances (P < 0.05). The main associated enzymes were transaminase, decarboxylase, and lyase. In summary, phenol and p-cresol were formed by the metabolism of tyrosine and phenylalanine through five reaction chains, and indole and 3-methylindole were formed by the metabolism of tryptophan through one and three reaction chains, respectively.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>35649310</pmid><doi>10.1016/j.foodchem.2022.133253</doi><tpages>1</tpages></addata></record> |
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| subjects | Aromatic amino acids HS-SPME/GC-MS Metabolomics Metagenomics Stinky tofu brine |
| title | The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids |
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