LC-MS based metabolomics analysis of okara fermented by Bacillus subtilis DC-15: Insights into nutritional and functional profile

Qi Zhan; Kiran Thakur; Jing-Yu Feng; Yun-Yang Zhu; Jian-Guo Zhang; Zhao-Jun Wei

doi:10.1016/j.foodchem.2023.135656

LC-MS based metabolomics analysis of okara fermented by Bacillus subtilis DC-15: Insights into nutritional and functional profile

Food Chem. 2023 Jul 1:413:135656. doi: 10.1016/j.foodchem.2023.135656. Epub 2023 Feb 10.

Authors

Qi Zhan¹, Kiran Thakur², Jing-Yu Feng³, Yun-Yang Zhu⁴, Jian-Guo Zhang⁵, Zhao-Jun Wei⁶

Affiliations

¹ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China. Electronic address: 1102916739@qq.com.
² School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China. Electronic address: kumarikiran@hfut.edu.cn.
³ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: 494234437@qq.com.
⁴ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China. Electronic address: 2396259605@qq.com.
⁵ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China. Electronic address: zhangjianguo@hfut.edu.cn.
⁶ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China; Ningxia Key Laboratory for the Development and Application of Microbial Resources in Extreme Environments, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China. Electronic address: zjwei@hfut.edu.cn.

PMID: 36780856
DOI: 10.1016/j.foodchem.2023.135656

Abstract

Recent studies emphasize the improved nutritional and functional status of fermented okara; however, little is known about the metabolite change during fermentation and how it alters metabolic pathways. A metabolomics approach based on untargeted LC-MS reveals metabolic changes in okara fermented by Bacillus subtilis DC-15. We identified 761 differential metabolites, with the highest abundances found in amino acids, dipeptides, fatty acids, small molecule sugars, and vitamins. Moreover, these identified metabolites were mapped to their respective biosynthesis pathways in order to gain a better understanding of the biochemical reactions triggered by fermentation. Based on Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis, 485 metabolites were enriched to metabolism-related pathways. They include 37 carbohydrate metabolites, 79 amino acid metabolites, and 22 lipid metabolites. As a result of okara fermentation, we observed a gradual enrichment of metabolites and stabilization of the compounds.

Keywords: Bacillus subtilis DC-15; Fermentation; LC–MS; Metabolomics; Okara.

MeSH terms

Bacillus subtilis*
Chromatography, Liquid
Fermentation
Metabolomics
Tandem Mass Spectrometry*