Metabolomic and proteomic profiling reveals the formation mechanism of volatile flavor in egg whites during fermentation by Streptococcus thermophilus
文献类型： 外文期刊
作者： Jia, Jie 1 ; Duan, Jiayi 1 ; Bao, Shihan 1 ; Zhang, Xixi 1 ; Jia, Xin 1 ; Ye, Jianzhi 2 ; Liu, Yuanjing 2 ; Liu, Xuebo 1 ; Duan, Xiang 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, 28 Xi nong Rd, Yangling 712100, Peoples R China
2.Chinese Acad Trop Agr Sci, Proc Res Inst, Zhanjiang 524001, Peoples R China
关键词： HS-SPME/GC-MS; Aroma; Odor; Proteome; Metabolic pathway; KEGG
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 466 卷
页码：
收录情况： SCI
摘要： In this study, the flavor of egg whites was significantly improved by lactic acid fermentation, and the metabolic networks of metabolites, volatile compounds, and enzymes were established using gas chromatography-mass spectrometry, metabolomic, and proteomic. Results indicate that among ten types of common lactic acid bacteria, Streptococcus thermophilus endowed egg white with the most pleasant flavor through increasing aldehydes, ketones, alcohols, esters, terpenoids, and aromatic compounds. Amino acid catabolism was the predominant pathway for generating most aldehydes, alcohols, acids, and esters. The changes in the organic acids and derivatives (mainly amino acids, peptides, and analogues) concentration during fermentation are attributed to the hydrolysis of egg white proteins by proteinases and peptidases, and the regulation of enzymes involved in amino acid biosynthesis and other reactions. This study provides a valuable reference for future investigations focusing on regulating the flavor release of egg whites.
- 相关文献
作者其他论文 更多>>
-
A novel controlled-release Zn2+ supplementation based on egg yolk phosvitin: Structural, physicochemical and release characteristics
作者：Liu, Yuanjing;Zeng, Shaodong;Chen, Wuhai;Ye, Jianzhi;Dong, Mengxue;Sun, Yusha;Duan, Xiang
关键词：Zinc supplementation; Release controllability; Phosvitin; Metal chelation
-
Integrated analyses of characterization and transcriptome reveal the adaptive response mechanism of Bacillus cereus FCHN 7-1 in cadmium adsorption
作者：Chen, Yinyan;Fang, Zhijia;Ye, Jianzhi;Pan, Xiaowei;Liang, Yaohui;Chen, Yinyan;Fang, Zhijia;Iddrisu, Lukman;Ye, Jianzhi;Gooneratne, Ravi
关键词：Bacillus cereus; Adsorption; Cadmium; Extracellular polymeric substances (EPS); Adaptive response
-
Deciphering the lipid composition and metabolic patterns of cashew apple: A comprehensive lipidomic analysis
作者：Ma, Huifang;Zeng, Shaodong;Pan, Xiaowei;Pan, Zheng;Liu, Lili;Liu, Yijun;Ye, Jianzhi;Liu, Yijun;Liu, Yijun;Huang, Haijie;Huang, Haijie;Huang, Haijie
关键词：Cashew apple; Oils; Lipids; Ultra-high performance liquid; chromatography-electrospray ionization quad-; rupole time-of-flight mass spectrometry (UPLC-; ESI-TOF-MS)
-
Egg matrices alleviate long-term florfenicol-induced behavioral alterations via the gut microbiota and host metabolism in mice
作者：Bai, Jie;Gong, Yan;Ge, Junlin;Pei, Jiawen;He, Yuxi;Zhang, Leshan;Liu, Xuebo;Duan, Xiang;Min, Yuna;Yang, Xiujuan;Luo, Cheng
关键词：
-
Comparison and evaluation of L. reuteri and L. rhamnosus-fermented egg yolk on the physicochemical and flavor properties of cookies
作者：Jia, Jie;Deng, Xiaofan;Jia, Xin;Guo, Chunfeng;Liu, Xuebo;Duan, Xiang;Liu, Yuanjing;Liu, Yuanjing
关键词：Biscuit; Aroma; Texture; Fermentation; Sense
-
Mangrove fungi in action: Novel bioremediation strategy for high-chloride wastewater
作者：Han, Zhiping;Luo, Xingqian;Wang, Haizhou;Ma, Jie;Shi, Sien;Ye, Jianzhi;Moh, Edward S. X.;Ge, Xin
关键词：Dechlorination; Chloromethane production; Aspergillus aculeatus; Salt stress response; Eco-friendly treatment
-
Replacing traditional coffee appraisers with inductively coupled plasma - mass spectrometry (ICP-MS): From manual sensory evaluation to scientific analysis
作者：Pan, Xiaowei;Ye, Jianzhi;Liang, Yaohui;Zhan, Guoyan;Pan, Xiaowei;Yan, Wenjing;Liao, Wenzhen;Yang, Xingfen;He, Qi;Dong, Hao;Wu, Xiaopeng
关键词：Coffee; Geographic origin; Plasma mass spectrometry (ICP-MS); Fisher discriminant analysis (FDA); Principal component analysis
