https://scholars.lib.ntu.edu.tw/handle/123456789/572879
標題: | Comparative UHPLC-Q-Orbitrap HRMS-Based Metabolomics Unveils Biochemical Changes of Black Garlic during Aging Process | 作者: | Chang W.C.-W Chen Y.-T HONG-JHANG CHEN Hsieh C.-W Liao P.-C. |
關鍵字: | Amino acids; Functional food; Heat treatment; International trade; Sulfur compounds; Amadori rearrangements; Aromatic amino acid; Biochemical changes; Comparative metabolomics; Diallyl disulfide; Glycerophospholipids; Organosulfur compounds; Secondary metabolites; Metabolites; garlic; high performance liquid chromatography; metabolome; metabolomics; Chromatography, High Pressure Liquid; Garlic; Metabolome; Metabolomics | 公開日期: | 2020 | 卷: | 68 | 期: | 47 | 起(迄)頁: | 14049-14058 | 來源出版物: | Journal of Agricultural and Food Chemistry | 摘要: | Aged black garlic (BG) is a functional food in global markets; however, very few studies have ventured into comprehensive profiling of BG metabolomes during the aging process. Herein, we exploited UHPLC-Orbitrap HRMS for a comparative metabolomics analysis. During the heat treatment, organosulfur compounds such as allicin, diallyl disulfide, ajoene, S-allyl-l-cysteine (SAC), and ?-glutamyl-SAC were downregulated. Plenty of glycerophospholipids together with shikimate, aromatic amino acids, and vitamin B6 vitamers were significantly augmented; tryptophan was however consumed to generate downstream products manifested in nicotinate metabolism and aminobenzoate degradation. These secondary metabolites serve as signaling mediators or protectants against extreme thermal exposure. Besides, Heyns compounds and Amadori-rearrangement byproducts with potential mutagenic effects were concentrated. Together, our findings expand the known metabolome space of BG processing and better elucidate the reactivities of the key metabolites. We provide in-depth insights into the biochemical changes of BG that enable further functional or toxicological investigations of this popular food. ? |
URI: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85096582109&doi=10.1021%2facs.jafc.0c04451&partnerID=40&md5=e2e814bae794ada405b2bf8e1b9690ba https://scholars.lib.ntu.edu.tw/handle/123456789/572879 |
ISSN: | 218561 | DOI: | 10.1021/acs.jafc.0c04451 |
顯示於: | 食品科技研究所 |
在 IR 系統中的文件,除了特別指名其著作權條款之外,均受到著作權保護,並且保留所有的權利。