TY - JOUR
T1 - Metabolomic profiling of Cheonggukjang during fermentation by 1H NMR spectrometry and principal components analysis
AU - Choi, Hyung Kyoon
AU - Yoon, Jung Hye
AU - Kim, Young Suk
AU - Kwon, Dae Young
N1 - Funding Information:
This work was supported by research grants from Korea Science and Engineering Foundation (KOSEF) for Biofoods Research Program, Ministry of Science and Technology, Republic of Korea.
PY - 2007/2
Y1 - 2007/2
N2 - Metabolomic analysis of extracts of Cheonggukjang was carried out using 1H nuclear magnetic resonance (NMR) spectrometry and principal components analysis (PCA). The major peaks in the 1H NMR spectra of the 50% methanol fraction were assigned to isoleucine/leucine, lactate, alanine, acetic acid, citric acid, choline, fructose, sucrose, tyrosine, phenylalanine and formic acid. The first two principle components (PC1 and PC2) of the 1H NMR spectra of the aqueous fraction allowed discrimination of Cheonggukjang extracts of samples obtained after different periods of fermentation. These two principal components cumulatively accounted for 98.5% of the total variation of all variables. The major peaks within the 1H NMR spectra that contributed to discrimination of different samples were assigned to isoleucine/leucine, lactate, acetic acid, citric acid, choline, fructose, glucose and sucrose. This metabolomic analysis of samples of Cheonggukjang extract demonstrates that NMR and PCA can be used to obtain standard trajectory plots and related information for Cheonggukjang and other fermented foods.
AB - Metabolomic analysis of extracts of Cheonggukjang was carried out using 1H nuclear magnetic resonance (NMR) spectrometry and principal components analysis (PCA). The major peaks in the 1H NMR spectra of the 50% methanol fraction were assigned to isoleucine/leucine, lactate, alanine, acetic acid, citric acid, choline, fructose, sucrose, tyrosine, phenylalanine and formic acid. The first two principle components (PC1 and PC2) of the 1H NMR spectra of the aqueous fraction allowed discrimination of Cheonggukjang extracts of samples obtained after different periods of fermentation. These two principal components cumulatively accounted for 98.5% of the total variation of all variables. The major peaks within the 1H NMR spectra that contributed to discrimination of different samples were assigned to isoleucine/leucine, lactate, acetic acid, citric acid, choline, fructose, glucose and sucrose. This metabolomic analysis of samples of Cheonggukjang extract demonstrates that NMR and PCA can be used to obtain standard trajectory plots and related information for Cheonggukjang and other fermented foods.
KW - H NMR
KW - Cheonggukjang
KW - Metabolomic analysis
KW - Principal component analysis
UR - http://www.scopus.com/inward/record.url?scp=33846230144&partnerID=8YFLogxK
U2 - 10.1016/j.procbio.2006.07.014
DO - 10.1016/j.procbio.2006.07.014
M3 - Article
AN - SCOPUS:33846230144
SN - 1359-5113
VL - 42
SP - 263
EP - 266
JO - Process Biochemistry
JF - Process Biochemistry
IS - 2
ER -