Comparison of Traditional and Commercial Vinegars Based on Metabolite Profiling and Antioxidant Activity
2
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
Metabolite profiles of seven commercial vinegars and two traditional vinegars were performed by gas chromatography time-of-flight mass spectrometry with multivariate statistical analysis. During alcohol fermentation, yeast, nuruk, and koji were used as sugars for nutrients and as fermentation substrates. Commercial and traditional vinegars were significantly separated in the principal component analysis and orthogonal partial least square discriminant analysis. Six sugars and sugar alcohols, three organic acids, and two other components were selected as different metabolites. Target analysis by ultra-performance liquid chromatography quadruple-time-of-flight mass spectrometry and liquid chromatographyion trap-mass spectrometry/mass spectrometry were used to detect several metabolites having antioxidant activity, such as cyanidin-3-xylosylrutinoside, cyanidin-3-rutinoside, and quercetin, which were mainly detected in Rural Korean Black raspberry vinegar (RKB). These metabolites contributed to the highest antioxidant activity measured in RKB among the nine vinegars. This study revealed that MS-based metabolite profiling was useful in helping to understand the metabolite differences between commercial and traditional vinegars and to evaluate the association between active compounds of vinegar and antioxidant activity.
Abstract
Metabolite profiles of seven commercial vinegars and two traditional vinegars were performed by gas chromatography time-of-flight mass spectrometry with multivariate statistical analysis. During alcohol fermentation, yeast, nuruk, and koji were used as sugars for nutrients and as fermentation substrates. Commercial and traditional vinegars were significantly separated in the principal component analysis and orthogonal partial least square discriminant analysis. Six sugars and sugar alcohols, three organic acids, and two other components were selected as different metabolites. Target analysis by ultra-performance liquid chromatography quadruple-time-of-flight mass spectrometry and liquid chromatographyion trap-mass spectrometry/mass spectrometry were used to detect several metabolites having antioxidant activity, such as cyanidin-3-xylosylrutinoside, cyanidin-3-rutinoside, and quercetin, which were mainly detected in Rural Korean Black raspberry vinegar (RKB). These metabolites contributed to the highest antioxidant activity measured in RKB among the nine vinegars. This study revealed that MS-based metabolite profiling was useful in helping to understand the metabolite differences between commercial and traditional vinegars and to evaluate the association between active compounds of vinegar and antioxidant activity.
참고문헌 (32)
- Benzie IF, "The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay", Anal. Biochem, 239, pp.70~76 (1996)
- Budak HN, "Antioxidant activity and phenolic content of wine vinegars produced by two different techniques", J. Sci. Food Agric, 90, pp.2021~2026 (2010)
- Chen JC, "Simultaneous determination of acetoin and tetramethylpyrazine in traditional vinegars by HPLC method", Food Chem, 122, pp.1247~1252 (2010)
- Chen PN, "Mulberry anthocyanins, cyanidin 3-rutinoside and cyanidin 3-glucoside, exhibited an inhibitory effect on the migration and invasion of a human lung cancer cell line", Cancer Lett, 235, pp.248~259 (2006)
- 정명근, "복분자 안토시아닌 분획의 항산화, 항암 및 면역증진 효과", 한국약용작물학회지, 20(4), pp.259~269 (2012), 한국약용작물학회[DOI]
- Cuevas-Rodriìguez EO, "Characterization of anthocyanins and proanthocyanidins in wild and domesticated Mexican blackberries (Rubus spp.)", J. Agric. Food Chem, 58, pp.7458~7464 (2010)
- Greco E, "Antioxidant capacity and total reducing power of balsamic and traditional balsamic vinegar from Modena and Reggio Emilia by conventional chemical assays", Food Sci. Technol, 48, pp.114~120 (2013)
- Hashimoto M, "Separation and characterization of the immunostimulatory components in unpolished rice black vinegar (Kurozu)", J. Biosci. Bioeng, 21, pp.1729~1734 (2012)
- Hassimotto NMA, "Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps", J. Agric. Food Chem, 53, pp.2928~2935 (2005)
- 홍성민, "오이를 이용한 기능성 식초 음료 개발", 한국식품영양과학회지, 41(7), pp.927~935 (2012), 한국식품영양과학회[DOI]
- 정창호, "In vitro Antioxidant Properties and Phenolic Composition of Korean Commercial Vinegars", Food Science and Biotechnology, 18(5), pp.1258~1262 (2009), 한국식품과학회
- 조덕조, "시판 사과식초의 산도에 따른 품질특성 비교", 한국식품과학회지, 44(6), pp.699~703 (2012), 한국식품과학회[DOI]
- Jung ES, "Metabolite profiling of the short-term responses of rice leaves (Oryza sativa cv. Ilmi) cultivated under different LED lights and its correlations with antioxidant activities", Plant Sci, 210, pp.61~69 (2013)
- Kawaii S, "Quantitation of flavonoid constituents in citrus fruits", J. Agric. Food Chem, 47, pp.3565~3571 (1999)
- Kim J, "Effect of fermented soybean product (Cheonggukjang)intake on metabolic parameters in mice fed a high-fat diet", Mol. Nutr. Food Res, 57, pp.1886~1891 (2013)
- Kim SA, "Simultaneous determination of bioactive phenolic compounds in the stem extract of Rhus verniciflua stokes by high performance liquid chromatography", Food Chem, 141, pp.3813~3819 (2013)
- 김선희, "Physicochemical Properties and Antioxidant Activities of Commercial Vinegar Drinks in Korea", Food Science and Biotechnology, 21(6), pp.1729~1734 (2012), 한국식품과학회[DOI]
- Kwon SH, "Preparation method of fruit vinegars by two stage fermentation and beverages including vinegar", Food Ind. Nutr, 5, pp.18~24 (2000)
- Lee S, "Mass spectrometry-based metabolite profiling and antioxidant activity of aloe vera (Aloe barbadensis miller) in different growth stages", J. Agric. Food Chem, 60, pp.11222~11228 (2012)
- 이수원, "Effect of Nuruk and Fermentation Method on Organic Acid and Volatile Compounds in Brown Rice Vinegar", Food Science and Biotechnology, 21(2), pp.453~460 (2012), 한국식품과학회[DOI]
- Su Yun Lee, "Mass Spectrometry-Based Metabolite Profiling and Bacterial Diversity Characterization of Korean Traditional Meju During Fermentation", Journal of Microbiology and Biotechnology, 22(11), pp.1523~1531 (2012), 한국미생물·생명공학회[DOI]
- Morales LM, "Multivariate analysis of commercial and laboratory produced sherry wine vinegars: influence of acetification and aging", Eur. Food Res. Technol, 212, pp.676~682 (2001)
- Nielsen MS, "Protection by fungal starters against growth and secondary metabolite production of fungal spoilers of cheese", Food Microbiol, 42, pp.91~99 (1998)
- Ordoudi SA, "Pomegranate juice functional constituents after alcoholic and acetic acid fermentation", J. Funct. Foods, 8, pp.161~168 (2014)
- 박송이, "복분자 식초의 품질특성과 항산화활성", 산업식품공학, 16(4), pp.340~346 (2012), 한국산업식품공학회
- Qiu J, "Antioxidant activities of aged oat vinegar in vitro and in mouse serum and liver", J. Sci. Food Agric, 90, pp.1951~1958 (2010)
- Re R, "Antioxidant activity applying an improved ABTS radical cation decolorization assay", Free Radic. Biol. Med, 26, pp.1231~1237 (1999)
- 서하나, "Effect of Glasswort (Salicornia herbacea L.) on Microbial Community Variations in the Vinegar-making Process and Vinegar Characteristics", Journal of Microbiology and Biotechnology, 20(9), pp.1322~1330 (2010), 한국미생물·생명공학회
- Sugiyama A, "Acute cardiovascular effects of a new beverage made of wine vinegar and grape juice, assessed using an in vivo rat", Nutr. Res, 23, pp.1291~1296 (2003)
- Tian Q, "Characterization of a new anthocyanin in black raspberries (Rubus occidentalis) by liquid chromatography electrospray ionization tandem mass spectrometry", Food Chem, 94, pp.465~468 (2006)
- Yong JJ, "Current trends and future prospects in the Korean vinegar industry", Food Sci. Ind, 42, pp.52~59 (2009)
- Yukiko Y, "Antihypertensive effect of quercetin in rats fed with a high-fat high-sucrose diet", Biosci. Biotechnol. Biochem, 70, pp.933~939 (2006)