Comprehensive Metabolite Profiling of Four Different Beans Fermented by Aspergillus oryzae
Abstract
:1. Introduction
2. Results and Discussion
2.1. Metabolite Profiling of Four Different Beans before Fermentation
2.2. Metabolite Changes of the Four Different Beans during Aspergillus-Oryzae-Mediated Fermentation
2.2.1. Multivariate Statistical Analyses and Heatmap Analyses of the Four Beans during Fermentation
2.2.2. Metabolite Pathway Analysis of the Four Beans Fermented with A. oryzae over Time
2.3. Antioxidant Activity, Total Flavonoid and Phenolic Contents
3. Materials and Methods
3.1. Chemicals and Reagents
3.2. Microbial Cultures and Bean Fermentation
3.3. Sample Preparation
3.4. Gas Chromatography Time-of-Flight Mass Spectrometry Analysis
3.5. Liquid Chromatography-Linear Trap Quadrupole-Orbitrap-Tandem Mass Spectrometry Analysis
3.6. Data Processing and Multivariate Statistical Analysis
3.7. Antioxidant Activity and Total Flavonoid and Phenolic Contents
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Lee, Y.H.; Lee, N.-R.; Lee, C.H. Comprehensive Metabolite Profiling of Four Different Beans Fermented by Aspergillus oryzae. Molecules 2022, 27, 7917. https://doi.org/10.3390/molecules27227917
Lee YH, Lee N-R, Lee CH. Comprehensive Metabolite Profiling of Four Different Beans Fermented by Aspergillus oryzae. Molecules. 2022; 27(22):7917. https://doi.org/10.3390/molecules27227917
Chicago/Turabian StyleLee, Yeon Hee, Na-Rae Lee, and Choong Hwan Lee. 2022. "Comprehensive Metabolite Profiling of Four Different Beans Fermented by Aspergillus oryzae" Molecules 27, no. 22: 7917. https://doi.org/10.3390/molecules27227917