TY - JOUR
T1 - Comparative UHPLC-Q-Orbitrap HRMS-Based Metabolomics Unveils Biochemical Changes of Black Garlic during Aging Process
AU - Chang, William Chih Wei
AU - Chen, Yi Ting
AU - Chen, Hong Jhang
AU - Hsieh, Chang Wei
AU - Liao, Pao Chi
N1 - Funding Information:
This work was supported by the Ministry of Science and Technology, Taiwan [grant numbers MOST108-2113-M-006-008 and MOST109-2113-M-006-015].
Funding Information:
The authors acknowledge the mass spectrometry analysis supported by the Metabolomics Core Facility, Scientific Instrument Center at Academia Sinica (Taipei, Taiwan), NTU Consortia of Key Technologies and NTU Instrumentation center (Taipei, Taiwan), Instrument Center of National Cheng Kung University (Tainan, Taiwan), and Joint Center for Instruments and Researches, College of Bioresources and Agriculture, National Taiwan University (Taipei, Taiwan). The authors would like to thank Ms. Gui-Ru Xie for technical assistance with UHPLC-Q-Orbitrap HRMS analysis. The authors wish to thank Shin Kang Biotech Co., Ltd. (Tainan, Taiwan) for their kind assistance on the thermal processing of black garlic. The Shin Kang Biotech had no role in the design, analysis, or writing of this article.
PY - 2020/11/25
Y1 - 2020/11/25
N2 - Aged black garlic (BG) is a functional food in global markets; however, very few studies have ventured into comprehensive profiling of BG metabolomes during the aging process. Herein, we exploited UHPLC-Orbitrap HRMS for a comparative metabolomics analysis. During the heat treatment, organosulfur compounds such as allicin, diallyl disulfide, ajoene, S-allyl-l-cysteine (SAC), and ?-glutamyl-SAC were downregulated. Plenty of glycerophospholipids together with shikimate, aromatic amino acids, and vitamin B6 vitamers were significantly augmented; tryptophan was however consumed to generate downstream products manifested in nicotinate metabolism and aminobenzoate degradation. These secondary metabolites serve as signaling mediators or protectants against extreme thermal exposure. Besides, Heyns compounds and Amadori-rearrangement byproducts with potential mutagenic effects were concentrated. Together, our findings expand the known metabolome space of BG processing and better elucidate the reactivities of the key metabolites. We provide in-depth insights into the biochemical changes of BG that enable further functional or toxicological investigations of this popular food.
AB - Aged black garlic (BG) is a functional food in global markets; however, very few studies have ventured into comprehensive profiling of BG metabolomes during the aging process. Herein, we exploited UHPLC-Orbitrap HRMS for a comparative metabolomics analysis. During the heat treatment, organosulfur compounds such as allicin, diallyl disulfide, ajoene, S-allyl-l-cysteine (SAC), and ?-glutamyl-SAC were downregulated. Plenty of glycerophospholipids together with shikimate, aromatic amino acids, and vitamin B6 vitamers were significantly augmented; tryptophan was however consumed to generate downstream products manifested in nicotinate metabolism and aminobenzoate degradation. These secondary metabolites serve as signaling mediators or protectants against extreme thermal exposure. Besides, Heyns compounds and Amadori-rearrangement byproducts with potential mutagenic effects were concentrated. Together, our findings expand the known metabolome space of BG processing and better elucidate the reactivities of the key metabolites. We provide in-depth insights into the biochemical changes of BG that enable further functional or toxicological investigations of this popular food.
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U2 - 10.1021/acs.jafc.0c04451
DO - 10.1021/acs.jafc.0c04451
M3 - Article
C2 - 33166446
AN - SCOPUS:85096582109
VL - 68
SP - 14049
EP - 14058
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 47
ER -