C-13-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces

CORC > 武汉物理与数学研究所 > 中国科学院武汉物理与数学研究所 > 磁共振基础研究部

	C-13-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces
	Kamal, Ghulam Mustafa 1,2; Yuan, Bin 1,2; Hussain, Abdullah Ijaz 3; Wang, Jie 1; Jiang, Bin 1; Zhang, Xu 1; Liu, Maili 1
刊名	MOLECULES
	2016-09-01
卷号	21 期号:9
关键词	soy sauce NMR metabolomics PCA OPLS-DA metabolites fermentation
英文摘要	It has been a strong consumer interest to choose high quality food products with clear information about their origin and composition. In the present study, a total of 22 Asian soy sauce samples have been analyzed in terms of C-13-NMR spectroscopy. Spectral data were analyzed by multivariate statistical methods in order to find out the important metabolites causing the discrimination among typical soy sauces from different Asian regions. It was found that significantly higher concentrations of glutamate in Chinese red cooking (CR) soy sauce may be the result of the manual addition of monosodium glutamate (MSG) in the final soy sauce product. Whereas lower concentrations of amino acids, like leucine, isoleucine and valine, observed in CR indicate the different fermentation period used in production of CR soy sauce, on the other hand, the concentration of some fermentation cycle metabolites, such as acetate and sucrose, can be divided into two groups. The concentrations of these fermentation cycle metabolites were lower in CR and Singapore Kikkoman (SK), whereas much higher in Japanese shoyu (JS) and Taiwan (China) light (TL), which depict the influence of climatic conditions. Therefore, the results of our study directly indicate the influences of traditional ways of fermentation, climatic conditions and the selection of raw materials and can be helpful for consumers to choose their desired soy sauce products, as well as for researchers in further authentication studies about soy sauce.
WOS标题词	Science & Technology ; Physical Sciences
类目[WOS]	Chemistry, Organic
研究领域[WOS]	Chemistry
关键词[WOS]	TETRAGENOCOCCUS-HALOPHILUS TH221 ; NMR-BASED METABOLOMICS ; LACTIC-ACID BACTERIA ; C-13 NMR ; PATTERN-RECOGNITION ; GEOGRAPHIC REGION ; BLOOD-PRESSURE ; COFFEE BEANS ; CLASSIFICATION ; ORIGIN
收录类别	SCI
语种	英语
WOS记录号	WOS:000385479800065
内容类型	期刊论文
源URL	[http://ir.wipm.ac.cn/handle/112942/9603]
专题	武汉物理与数学研究所_磁共振基础研究部
作者单位	1.Chinese Acad Sci, Key Lab Magnet Resonance Biol Syst, State Key Lab Magnet Resonance & Atom & Mol Phys, Ctr Magnet Resonance,Wuhan Inst Phys & Math, Wuhan 430071, Peoples R China 2.Univ Chinese Acad Sci, Beijing 100049, Peoples R China 3.Univ Faisalabad, Govt Coll, Inst Chem, Faisalabad 38000, Pakistan
推荐引用方式 GB/T 7714	Kamal, Ghulam Mustafa,Yuan, Bin,Hussain, Abdullah Ijaz,et al. C-13-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces[J]. MOLECULES,2016,21(9).
APA	Kamal, Ghulam Mustafa.,Yuan, Bin.,Hussain, Abdullah Ijaz.,Wang, Jie.,Jiang, Bin.,...&Liu, Maili.(2016).C-13-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces.MOLECULES,21(9).
MLA	Kamal, Ghulam Mustafa,et al."C-13-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces".MOLECULES 21.9(2016).