C-13-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces
文献类型：期刊论文
| 作者 | Kamal, Ghulam Mustafa1,2; Yuan, Bin1,2; Hussain, Abdullah Ijaz3; Wang, Jie1; Jiang, Bin1; Zhang, Xu1; Liu, Maili1 |
| 刊名 | MOLECULES
 |
| 出版日期 | 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 |
| 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). |
入库方式： OAI收割
来源：武汉物理与数学研究所
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