Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis
Vinegar is used as an acidic condiment and preservative worldwide. In Asia, various black vinegars are made from different combinations of grains, such as Sichuan bran vinegar (SBV), Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), and Fujian Monascus vinegar (FMV) in China and Ehime bla...
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| Format: | Article |
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MDPI AG
2022-05-01
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| Series: | Metabolites |
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| Online Access: | https://www.mdpi.com/2218-1989/12/5/427 |
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| author | Zhihua Li Chi Zhao Ling Dong Yu Huan Miwa Yoshimoto Yongqing Zhu Ipputa Tada Xiaohang Wang Shuang Zhao Fengju Zhang Liang Li Masanori Arita |
| author_facet | Zhihua Li Chi Zhao Ling Dong Yu Huan Miwa Yoshimoto Yongqing Zhu Ipputa Tada Xiaohang Wang Shuang Zhao Fengju Zhang Liang Li Masanori Arita |
| author_sort | Zhihua Li |
| collection | DOAJ |
| description | Vinegar is used as an acidic condiment and preservative worldwide. In Asia, various black vinegars are made from different combinations of grains, such as Sichuan bran vinegar (SBV), Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), and Fujian Monascus vinegar (FMV) in China and Ehime black vinegar in Japan (JBV). Understanding the chemical compositions of different vinegars can provide information about nutritional values and the quality of the taste. This study investigated the vinegar metabolome using a combination of GC-MS, conventional LC-MS, and chemical isotope labeling LC-MS. Different types of vinegar contained different metabolites and concentrations. Amino acids and organic acids were found to be the main components. Tetrahydroharman-3-carboxylic acid and harmalan were identified first in vinegar. Various diketopiperazines and linear dipeptides contributing to different taste effects were also detected first in vinegar. Dipeptides, 3-phenyllactic acid, and tyrosine were found to be potential metabolic markers for differentiating vinegars. The differently expressed pathway between Chinese and Japanese vinegar was tryptophan metabolism, while the main difference within Chinese vinegars was aminoacyl-tRNA biosynthesis metabolism. These results not only give insights into the metabolites in famous types of cereal vinegar but also provide valuable knowledge for making vinegar with desirable health characteristics. |
| first_indexed | 2024-03-10T03:26:07Z |
| format | Article |
| id | doaj.art-7dda28341eb943ff9fac8a2eb45668ab |
| institution | Directory Open Access Journal |
| issn | 2218-1989 |
| language | English |
| last_indexed | 2024-03-10T03:26:07Z |
| publishDate | 2022-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Metabolites |
| spelling | doaj.art-7dda28341eb943ff9fac8a2eb45668ab2023-11-23T12:07:16ZengMDPI AGMetabolites2218-19892022-05-0112542710.3390/metabo12050427Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS AnalysisZhihua Li0Chi Zhao1Ling Dong2Yu Huan3Miwa Yoshimoto4Yongqing Zhu5Ipputa Tada6Xiaohang Wang7Shuang Zhao8Fengju Zhang9Liang Li10Masanori Arita11Institute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, ChinaInstitute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, ChinaInstitute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, ChinaChina Application Service Center, SCIEX Analytical Instrument Trading Co., Shanghai 200335, ChinaBioinformation and DDBJ Center, National Institute of Genetics, Mishima 411-8540, JapanInstitute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, ChinaBioinformation and DDBJ Center, National Institute of Genetics, Mishima 411-8540, JapanDepartment of Chemistry, University of Alberta, Edmonton, AB T6G 2G2, CanadaDepartment of Chemistry, University of Alberta, Edmonton, AB T6G 2G2, CanadaInstitute of Agro-Products Processing Science and Technology, Sichuan Academy of Agricultural Sciences, Chengdu 610066, ChinaDepartment of Chemistry, University of Alberta, Edmonton, AB T6G 2G2, CanadaBioinformation and DDBJ Center, National Institute of Genetics, Mishima 411-8540, JapanVinegar is used as an acidic condiment and preservative worldwide. In Asia, various black vinegars are made from different combinations of grains, such as Sichuan bran vinegar (SBV), Shanxi aged vinegar (SAV), Zhenjiang aromatic vinegar (ZAV), and Fujian Monascus vinegar (FMV) in China and Ehime black vinegar in Japan (JBV). Understanding the chemical compositions of different vinegars can provide information about nutritional values and the quality of the taste. This study investigated the vinegar metabolome using a combination of GC-MS, conventional LC-MS, and chemical isotope labeling LC-MS. Different types of vinegar contained different metabolites and concentrations. Amino acids and organic acids were found to be the main components. Tetrahydroharman-3-carboxylic acid and harmalan were identified first in vinegar. Various diketopiperazines and linear dipeptides contributing to different taste effects were also detected first in vinegar. Dipeptides, 3-phenyllactic acid, and tyrosine were found to be potential metabolic markers for differentiating vinegars. The differently expressed pathway between Chinese and Japanese vinegar was tryptophan metabolism, while the main difference within Chinese vinegars was aminoacyl-tRNA biosynthesis metabolism. These results not only give insights into the metabolites in famous types of cereal vinegar but also provide valuable knowledge for making vinegar with desirable health characteristics.https://www.mdpi.com/2218-1989/12/5/427cereal vinegarGC-MSUHPLC-QTOF-MSchemical isotope labelingmetabolomicssmall peptides |
| spellingShingle | Zhihua Li Chi Zhao Ling Dong Yu Huan Miwa Yoshimoto Yongqing Zhu Ipputa Tada Xiaohang Wang Shuang Zhao Fengju Zhang Liang Li Masanori Arita Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis Metabolites cereal vinegar GC-MS UHPLC-QTOF-MS chemical isotope labeling metabolomics small peptides |
| title | Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis |
| title_full | Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis |
| title_fullStr | Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis |
| title_full_unstemmed | Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis |
| title_short | Comprehensive Metabolomic Comparison of Five Cereal Vinegars Using Non-Targeted and Chemical Isotope Labeling LC-MS Analysis |
| title_sort | comprehensive metabolomic comparison of five cereal vinegars using non targeted and chemical isotope labeling lc ms analysis |
| topic | cereal vinegar GC-MS UHPLC-QTOF-MS chemical isotope labeling metabolomics small peptides |
| url | https://www.mdpi.com/2218-1989/12/5/427 |
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