Journal
FOOD BIOSCIENCE
Volume 50, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.fbio.2022.102054
Keywords
Fermented coix seed; Monascus purpureus; Untargeted metabolomics; Metabolites
Categories
Funding
- National Natural Science Foundation of China [(2022) 76]
- Scientific Research Foundation for Introduction of Talents of Guizhou University [(2018) 81]
- Agriculture Committee of Guizhou Province [(2018) 5254]]
- Edible Bean Engineering Technology Research Center of Guizhou Province
- [32260583]
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This study used LC-MS to investigate the differential metabolites of coix seed after fermentation by Monascus purpureus. The results showed that fermentation significantly increased the contents of amino acids, peptides, and steroids in coix seed metabolites. The findings suggest that Monascus purpureus fermentation can successfully transform coix seed, improving its functional activities.
In this study, an untargeted metabolomics method based on LC-MS was used to investigate the differential metabolites of coix seed after fermentation by Monascus purpureus. The compounds with highly correlated var-iable importance in projection (VIP) values of orthogonal partial least squares discriminant analysis (OPLS-DA) were selected as the important metabolites of coix seed samples. Coix seed was fermented by M. purpureus for 9 d. The color value units (CVU) of pigment in fermented coix seed reached 157.47 CVU/g, and the contents of total phenols and total flavonoids were 0.32 mg/g and 1.2 mg/g, respectively. A total of 270 differential metabolites were detected, including amino acids, peptides, fatty acids, phenols, steroids, and their derivatives, of which the relative contents of 187 metabolites showed a significant upward trend (p < 0.05). Amino acids, peptides and analogues accounted for the largest proportion at 26%, among which most metabolites were enriched. For example, N-alpha-acetyllysine, L-tryptophan and L-arginine exhibited a fold change (FC) of 6200.87, 330.29, and 35.59, respectively. In particular, the detected steroid metabolites accounted for 3% of the total metabolites, and they all participated in the same pathway, in which androsterone, 2-methoxyestrone and etiocholanolone were upregulated. The synthesis of these steroids was related to the precursors and enzymes in the pathway, such as dehydroepiandrosterone, androstenedione, and 3beta-hydroxy-delta5-steroid dehydrogenase (HSD3B). The re-sults of this study reveal M. purpureus fermentation can successfully transform coix seed, improving the func-tional activities of metabolites. Thus, this process has high development value with important applications in the food industry.
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