Discovery of chemical composition changes in black garlic processing using untargeted mass spectrometry-based metabolomics

Abstract

In recent years people have drawn their attention to black garlic a kind of heat-treated product of garlic and applied it to functional food because of the potential health benefits An untargeted metabolomics approach focusing on comprehensive characterizations of molecules in the biological system has the potential to expand the horizons in the study of chemical changes in black garlic during the thermal process The main objective of this study is to exploit suspect screening and untargeted approaches via ultrahigh-performance liquid chromatography-orbitrap high resolution mass spectrometry (UHPLC-Orbitrap HRMS) for profiling garlic metabolome to provide multi-aspect knowledge of the black garlic production Three batches of samples were analyzed and the overlapped region was further subjected to a statistical cutoff of Student's t-test p10 The features of significance were then selected for MS/MS analysis A total of 50 probable structures including 8 organosulfur compounds 33 organic acids amino acids and derivatives and 9 lipids and derivatives were identified Organosulfur compounds were decreased along with the heat process; instead most of the glycerophospholipids together with shikimate aromatic amino acids and vitamin B6 vitamers were significantly augmented while tryptophan consumed to generate downstream products of nicotinate metabolism aminobenzoate degradation and Maillard reaction Besides Heyns byproducts that potentially produce mutagenic effects were concentrated Herein we introduced metabolomics approaches for the comparative analysis and portray chemical composition changes of black garlic processing Our findings provide in-depth insights into the black garlic production as well as guidance for future biological and food safety research

Date of Award	2020
Original language	English
Supervisor	Pao-Chi Liao (Supervisor)