摘要
本研究通过非靶向代谢组学技术对油莎豆粕精酿啤酒后发酵期呈味物质进行生物信息学模型构建。分析结果显示,最小二乘法分析与主成分分析表明试验结果的可信度高;层次聚类分析结果显示,平行样本具有相似的代谢物合成模式,且能够聚为同类;啤酒后发酵期差异代谢物分析共鉴定到417种显著差异表达的代谢物,其中有3种上调差异代谢物、30种下调代谢物。京都百科通路分析(KEGG)结果表明,差异代谢物定位到18条代谢通路中,半乳糖代谢、色氨酸代谢、味觉转导、淀粉和蔗糖代谢以及苯丙氨酸、酪氨酸和色氨酸的生物合成等生物学功能的呈味物质代谢途径在后发酵期发挥了重要作用。本研究可为揭示油莎豆粕精酿啤酒的风味与口感形成机理提供参考。
A bioinformatics model was constructed for the flavored substances in the post-fermentation period of craft beer by non-targeted metabolomics.The least squares analysis and principal component analysis showed that the experimental results had high reliability.The results of hierarchical clustering analysis showed that the parallel samples had similar metabolite synthesis patterns and could be clustered into the similar groups.A total of 417 metabolites with significant differential expression were identified by differential metabolites during the post-fermentation period of beer,including 3 up-regulated metabolites and 30 down-regulated metabolites.KEGG results showed that the differential metabolites were localized into 18 metabolic pathways,and the metabolic pathways offlavored substances with biological functions such as galactose metabolism,tryptophan metabolism,taste transduction,starch and sucrose metabolism,and biosynthesis of phenylalanine,tyrosine,and tryptophan played important roles in the post-fermentation period.This study provides a reference for revealing theflavor and taste formation mechanism of baked meal of de-fat yellow nut sedge.
作者
张育宁
潘骏伟
杨思琦
李鸿月
钱召影
罗雅萌
翟巧茹
张雷
ZHANG Yuning;PAN Junwei;YANG Siqi;LI Hongyue;QIAN Zhaoying;LUO Yameng;ZHAI Qiaoru;ZHANG Lei(School of Food Engineering,Jilin Agriculture and Technology University,Jilin 132101)
出处
《中国食品添加剂》
CAS
北大核心
2023年第12期91-97,共7页
China Food Additives
基金
2022年吉林农业科技学院国家级大学生创新创业训练计划项目(202211439024)
2022年吉林省教育厅科学基金(JJKH20220391KJ)。
关键词
油莎豆粕
精酿啤酒
后发酵期
代谢组
生信分析
baked meal of de-fat yellow nut sedge
craft beer
post-fermentation stage
metabolic group
bioinformatics analysis
作者简介
张育宁(2002-),女,本科,研究方向:食品科学与工程。;通信作者:张雷(1984-),男,博士,副教授,研究方向:农产品贮藏与加工。
