Analysis of metabolite differences in Jiang-shui from different regions based on untargeted metabolomics

Abstract

Keywords:
• Jiang-shui,
• non-targeted metabolomics,
• differential metabolite,
• biologically active substance,
• metabolic pathway

References

1. [1]

   吴燕.特色自然发酵浆水中乳酸菌的筛选、表征及应用[D].无锡:江南大学,2019. WU Y.Screening,characterization and application of lactic acid bacteria in characteristic natural fermented Jiangshui[D].Wuxi:Jiangnan University,2019.
   

2. [2]

   李慧玲,王彦儒,刘亚平.浆水菜制作及深加工研究进展[J].农产品加工,2020(22):82-86. LI H L,WANG Y R,LIU Y P.Research progress on the preparation and deep processing of Jiangshui vegetable[J].Farm Products Processing,2020
   (22):82-86.

3. [3]

   ZHANG J,WU S S,ZHAO L H,et al.Culture-dependent and-independent analysis of bacterial community structure in Jiangshui,a traditional Chinese fermented vegetable food[J].LWT-Food Science and Technology,2018,96:244-250.

4. [4]

   刘阳.汉中浆水发酵过程中微生物群落演替及乳酸菌筛选和基因组解析[D].汉中:陕西理工大学,2024. LIU Y.Microbial community succession during fermentation of Hanzhong Jiangshui,and screening and genome analysis of lactic acid bacteria [D].Hanzhong:Shaanxi University of Technology,2024.
   

5. [5]

   贾雄飞.不同蔬菜浆水营养成分分析与芹菜浆水饮料研制[D].杨凌:西北农林科技大学,2018. JIA X F.Analysis of nutrient composition of different Jiangshui and development of celery Jiangshui beverage[D].Yangling:Northwest Agriculture and Forestry University,2018.
   

6. [6]

   温宗茂,陈葆,李杰玉,等.发展浆水(酸菜)产业大有可为:天水市浆水(酸菜)产业发展情况调研报告[J].发展,2021(12):65-71. WEN Z M,CHEN B,LI J Y,et al.There is a bright future for the development of pulp (sauerkraut)industry:A survey report on the development of pulp (sauerkraut)industry in Tianshui city[J].Developing,2021
   (12):65-71.

7. [7]

   王丽萍,李珊妮,柴春蓉,等.传统发酵食品浆水工艺对其品质影响研究进展[J].湖北农业科学,2019,58(S1):7-9.
   WANG L P,LI S N,CHAI C R,et al.Research progress on the effect of traditional fermented food serofluid dish technology on its quality[J].Hubei Agricultural Sciences,2019,58(S1):7-9.

8. [8]

   李宏珍,贠建民,贾亚莉,等.浆水传统酿制过程中挥发性物质的动态变化[J].食品与机械,2016,32(6):29-33.
   LI H Z,YUN J M,JIA Y L,et al.Dynamic changes of volatile components in whey during traditional brewing processing[J].Food and Machinery,2016,32(6):29-33.

9. [9]

   代安娜,丁波,张晓蒙,等.不同工艺条件对浆水品质的影响及风味物质分析[J].中国食品卫生杂志,2021,33(4):497-502.
   DAI A N,DING B,ZHANG X M,et al.Effect different process conditions on quality of Jiangshui and determination of flavor substances[J].Chinese Journal of Food Hygiene,2021,33(4):497-502.

10. [10]

    李多佳,贠建民,姚博,等.不同加热处理对浆水挥发性成分变化的影响[J].食品与发酵工业,2017,43(2):115-121.
    

11. [11]

    TAN D F,MA A J,WANG S L,et al.Effects of the oxygen content and light intensity on milk photooxidation using untargeted metabolomic analysis[J].Journal of Agricultural and Food Chemistry,2021,69(26):7488-7497.

12. [12]

    FORMISANO L,MIRAS-MORENO B,CIRIELLO M,et al.Between light and shading:Morphological,biochemical,and metabolomics insights into the influence of blue photoselective shading on vegetable seedlings[J].Frontiers in Plant Science,2022,13:890830.

13. [13]

    LI D J,YUN J M,YAO B,et al.Effect of different heat treatments on the volatile flavor components of Jiangshui[J].Food and Fermentation Industries,2017,43(2):115-121.

14. [14]

    王芮东,李楠,卫博慧,等.不同发酵方式萝卜泡菜中有机酸的变化分析[J].中国调味品,2021,46(5):139-143.
    WANG R D,LI N,WEI B H,et al.Analysis of the changes of organic acids in pickled radish with different fermentation methods[J].China Condiment,2021,46(5):139-143.

15. [15]

    李倩倩.小西芹浆水发酵中的微生物与代谢物分析及其对小鼠肠道菌群的体外调节作用[D].西安:陕西师范大学,2018. LI Q Q.Analysis of microorganisms and metabolites in the fermentation of celery Jiangshui and its in vitro regulatory effect on mouse intestinal flora[D].Xi’an:Shaanxi Normal University,2018.
    

16. [16]

    王益娟,周芳,焦文娟,等.基于非靶向代谢组学的药膳鱼汤代谢产物差异分析[J].中国调味品,2024,49(5):148-155.
    WANG Y J,ZHOU F,JIAO W J,et al.Differential analysis of metabolites in medicinal diet fish soup based on non-targeted metabonomics[J].China Condiment,2024,49(5):148-155.

17. [17]

    SU Y L,LUO H L,HUANG C C,et al.Galectin-1 overexpression activates the FAK/PI3K/AKT/mTOR pathway and is correlated with upper urinary urothelial carcinoma progression and survival[J].Cells,2020,9(4):806.

18. [18]

    LIU D,QI Y M,ZHAO N,et al.Multivariate analysis reveals effect of glutathione-enriched inactive dry yeast on amino acids and volatile components of kiwi wine[J].Food Chemistry,2020,329:127086.

19. [19]

    WANG J Q,MEI S,JIN C,et al.Discovery of taste-active metabolites in Lactobacillus plantarum-fermented chili sauce via web-based computational analysis[J].Food Science and Human Wellness,2025,14(2):9250048.

20. [20]

    韩鑫玉.基于3-脱氢莽草酸单元多重响应有机荧光探针的构建及应用[D].曲阜:曲阜师范大学,2023. HAN X Y.Construction and application of organic fluorescent probes with multi-response based on 3-dehydroshikimic acid unit[D].Qufu:Qufu Normal University,2023.
    

21. [21]

    宁德山,罗其昌,陈阳,等.生物活性物质微胶囊化应用研究进展[J].食品研究与开发,2024,45(14):193-200.
    NING D S,LUO Q C,CHEN Y,et al.Research progress in the microencapsulation of bioactive substances[J].Food Research and Development,2024,45(14):193-200.

22. [22]

    SEHRAWAT R,RATHEE P,AKKOL E K,et al.Phenolic acids-versatile natural moiety with numerous biological applications[J].Current Topics in Medicinal Chemistry,2022,22(18):1472-1484.

23. [23]

    马子甲,张凯杰,陆胜民,等.不同品种芹菜可食部分的降压活性成分及其体外血管紧张素转换酶抑制活性[J].浙江农业学报,2021,33(12):2415-2422.
    MA Z J,ZHANG K J,LU S M,et al.Antihypertensive active components in edible parts of different varieties of celeries and their in vitro angiotensin converting enzyme inhibitory activities[J].Acta Agriculturae Zhejiangensis,2021,33(12):2415-2422.

24. [24]

    于康英,宋绍征,鲍红光,等.B族维生素对抑郁症患者情绪和认知功能的影响[J].中国食品工业,2024(19):128-130. YU K Y,SONG S Z,BAO H G,et al.Effects of B vitamins on emotional and cognitive functions of patients with depression[J].China Food Industry,2024
    (19):128-130.

25. [25]

    张哲川,梁晓琳,张玉双,等.浆水发酵过程中有机酸的变化及其抑菌性能和体外抗氧化能力[J].中国食品学报,2024,24(4):159-169.
    ZHANG Z C,LIANG X L,ZHANG Y S,et al.The changes of organic acids and it’s bacteriostatic properties and antioxidant capacity in vitro during Jiangshui fermentation[J].Journal of Chinese Institute of Food Science and Technology,2024,24(4):159-169.

26. [26]

    吴燕,伏二伟,桑学财,等.传统浆水中乳酸菌的筛选及抑菌性能分析[J].食品研究与开发,2019,40(22):42-48.
    WU Y,FU E W,SANG X C,et al.Isolation of lactic acid bacteria in Jiangshui celery and analysis of antimicrobial properties[J].Food Research and Development,2019,40(22):42-48.

27. [27]

    龙应霞.延胡索酸在动物体内的作用机理及应用[J].饲料研究,2020,43(10):117-119.
    LONG Y X.Mechanism of fumarate in animals and application in animals production[J].Feed Research,2020,43(10):117-119.

Proportional views