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Metabolites
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Emerging Applications of Metabolomics in Fermented Food
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Emerging Applications of Metabolomics in Fermented Food

A special issue of Metabolites (ISSN 2218-1989). This special issue belongs to the section "Food Metabolomics".

Deadline for manuscript submissions: 31 December 2024 | Viewed by 4837

Special Issue Editors

Prof. Dr. Eiichiro Fukusaki

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Guest Editor
Department of Biotechnology, Graduate School of Engineering, Osaka University, Suita, Japan
Interests: food metabolomics; fermented food; fermentation; fermentation microorganisms; flavor; food secondary function; sensory evaluation; food ternary function; health-promoting function; nutrition
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Akira Oikawa

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Guest Editor
Graduate School of Agriculture, Kyoto University, Kyoto, Japan
Interests: metabolomics; bioorganic chemistry; analytical chemistry; photochemistry; food chemistry; natural products
Dr. Yasuyo Sekiyama

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Guest Editor
Research Center for Advanced Analysis, National Agriculture and Food Research Organization, Tsukuba, Japan
Interests: bioorganic chemistry; NMR metabolomics; NMR microscopy; natural product chemistry
Dr. Kazuhiro Iwashita

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Guest Editor
National Research Institute of Brewing, Higashihiroshima, Japan
Interests: brewing; Japanese sake; rice-koji

Special Issue Information

Dear Colleagues,

Metabolomics is a science based on comprehensive metabolite analysis and has recently attracted attention as a method for describing the properties and states of plant, animals and/or microorganisms based on their metabolite profiles. Considering food as a research target, metabolomics is useful for analyzing the performance and function of food itself.

Fermented foods are unique foods that are highly palatable and exhibit complex flavors (secondary functions of foods) and are extremely useful, often having health-promoting functions (tertiary functions of foods). However, the relationships among flavor, tertiary functions, and metabolite profiles of fermented foods are complex and synergistic, and their elucidation is not easy.

For this Special Issue, we welcome submissions presenting metabolomics research results that contribute to the elucidation of the functions of fermented foods.

Specifically, we welcome submissions concerned with the following topics:

1) Metabolomics studies that contribute to the elucidation of the relationship between the flavors of fermented foods and their components;

2) Metabolomics research contributing to the elucidation of health-promoting functions of fermented foods;

3) Research on microorganisms involved in fermented foods;

4) Metabolomics research contributing to the elucidation of the relationship between fermented foods and intestinal microflora.

Prof. Dr. Eiichiro Fukusaki
Prof. Dr. Akira Oikawa
Dr. Yasuyo Sekiyama
Dr. Kazuhiro Iwashita
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Metabolites is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food metabolomics
  • fermented food
  • fermentation
  • fermentation microorganisms
  • flavor
  • food secondary function
  • sensory evaluation
  • health-promoting function
  • food ternary function
  • nutrition

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Published Papers (3 papers)

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Research

14 pages, 3096 KiB  
Article
Tracking Metabolite Variations during the Degradation of Vegetables in Rice Bran Bed with Intact-State Nuclear Magnetic Resonance Spectroscopy
by Kengo Ito, Ryusei Yamamoto and Yasuyo Sekiyama
Metabolites 2024, 14(7), 391; https://doi.org/10.3390/metabo14070391 - 19 Jul 2024
Viewed by 909
Abstract
Fermentation—a process of compound degradation by microorganisms—is a traditional food processing method utilized worldwide for the long-term preservation of fresh foods. In recent years, fermented foods have gained attention as health foods. Fermentation increases the nutritional value of ingredients, producing complex flavors and [...] Read more.
Fermentation—a process of compound degradation by microorganisms—is a traditional food processing method utilized worldwide for the long-term preservation of fresh foods. In recent years, fermented foods have gained attention as health foods. Fermentation increases the nutritional value of ingredients, producing complex flavors and aromas. To identify unknown components in fermented foods, it is necessary to analyze compounds and conditions nondestructively and comprehensively. We performed intact-state nuclear magnetic resonance (NMR) spectroscopy using intermolecular single quantum coherence (iSQC) to detect the degradation of vegetables directly and nondestructively. We used two types of vegetables and a rice bran bed (nukazuke), which is used for traditional vegetable fermentation in Japan. Major metabolites such as saccharides, organic acids, and amino acids were identified in iSQC-sliced spectra. Comparing NMR signal intensities during degradation revealed the transition of metabolites characteristic of lactic acid fermentation. A pathway-based network analysis showed pathways involved in amino acid metabolism and lactic acid fermentation. Our analytical approach with intact-state NMR spectroscopy using iSQC demonstrated that it may be effective in other experimental systems, allowing for the evaluation of phenomena that have been conventionally overlooked in their true state. Full article
(This article belongs to the Special Issue Emerging Applications of Metabolomics in Fermented Food)
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14 pages, 3930 KiB  
Article
Investigation of Rhizopus oligosporus Metabolites in Fermented Wheat Bran and Its Bio Function in Alleviating Colitis in Mice Model
by Afifah Zahra Agista, Yu-Shan Chien, Takuya Koseki, Hazuki Nagaoka, Takuto Ohnuma, Yusuke Ohsaki, Chiu-Li Yeh, Suh-Ching Yang, Ardiansyah, Slamet Budijanto, Michio Komai and Hitoshi Shirakawa
Metabolites 2024, 14(7), 359; https://doi.org/10.3390/metabo14070359 - 26 Jun 2024
Viewed by 1942
Abstract
Wheat bran (WB) is a low-value by-product of the wheat milling industry. Solid-state fermentation with Rhizopus oligosporus is performed to improve WB’s nutritional quality (RH). Twenty-five mice (11-week-old C57BL/6N male mice) were divided into three groups. The first group was fed a control [...] Read more.
Wheat bran (WB) is a low-value by-product of the wheat milling industry. Solid-state fermentation with Rhizopus oligosporus is performed to improve WB’s nutritional quality (RH). Twenty-five mice (11-week-old C57BL/6N male mice) were divided into three groups. The first group was fed a control diet (n = 8), the second group a 10% WB-supplemented diet (n = 8), and the last group had a 10% RH-supplemented diet (n = 9). The diet treatment was administered for 4 days before dextran sodium sulfate (DSS, 3% in drinking water) was administered for 9 days. RH supplementation prevented bodyweight loss and reduced the disease activity index in mice. An increase in the level of SCFAs in mouse intestines was detected post-RH supplementation, suggesting that SCFAs might have contributed to its anti-colitis effect. Metabolome analysis was conducted to explore other bioactive compounds in RH. R. oligosporus fermentation significantly increased the amounts of ergothioneine, arginine, branched-chain amino acids, and adenosine in wheat bran. All of these compounds are known to have antioxidant and anti-inflammatory capacities. These bioactive compounds might also have contributed to the RH’s ability to ameliorate DSS-induced colitis. Full article
(This article belongs to the Special Issue Emerging Applications of Metabolomics in Fermented Food)
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15 pages, 4025 KiB  
Article
Time-Course Metabolomic Analysis: Production of Betaine Structural Analogs by Fungal Fermentation of Seaweed
by Nao Inoue, Keisuke Tsuge, Teruyoshi Yanagita, Akira Oikawa and Koji Nagao
Metabolites 2024, 14(4), 201; https://doi.org/10.3390/metabo14040201 - 3 Apr 2024
Cited by 1 | Viewed by 1283
Abstract
Betaine structural analogs are compounds characterized by the presence of positive and negative charges in a single molecule and have been reported to have physiological properties, such as anti-inflammatory activities. In this study, we performed a metabolomic analysis of metabolite composition changes during [...] Read more.
Betaine structural analogs are compounds characterized by the presence of positive and negative charges in a single molecule and have been reported to have physiological properties, such as anti-inflammatory activities. In this study, we performed a metabolomic analysis of metabolite composition changes during the fermentation of Neopyropia yezoensis, an edible red alga, with Aspergillus oryzae for 72 h. The results indicated that three specific betaine structural analogs (betaine, stachydrine, and carnitine) exhibited significant changes in production by the end of the 72 h fermentation period. Time-course analysis suggested that betaine was generated from the precursor choline at 12–24 h during the late stage of fungal growth, while stachydrine was generated from the precursor-related compound glutamic acid at 48–72 h during the sporulation stage. However, the contribution of the precursor lysine to the increased production of carnitine during the 12–72 h period was unclear. This study provides useful information on the efficient production of betaine structural analogs by the fungal fermentation of seaweed as well as various other food materials. Full article
(This article belongs to the Special Issue Emerging Applications of Metabolomics in Fermented Food)
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