Exploring the flavor changes in mung bean flour through Lactobacillus fermentation: insights from volatile compounds and non-targeted metabolomics analysis.

Publisher: John Wiley & Sons Country of Publication: England NLM ID: 0376334 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1097-0010 (Electronic) Linking ISSN: 00225142 NLM ISO Abbreviation: J Sci Food Agric Subsets: MEDLINE

Publication: <2005-> : Chichester, West Sussex : John Wiley & Sons
Original Publication: London, Society of Chemical Industry.

Fermentation* ; Volatile Organic Compounds*/metabolism ; Volatile Organic Compounds*/chemistry ; Volatile Organic Compounds*/analysis ; Flour*/analysis ; Flour*/microbiology ; Vigna*/metabolism ; Vigna*/chemistry ; Vigna*/microbiology ; Vigna*/growth & development ; Metabolomics* ; Flavoring Agents*/metabolism ; Flavoring Agents*/chemistry ; Odorants*/analysis ; Lactobacillus*/metabolism ; Taste*; Humans ; Seeds/chemistry ; Seeds/metabolism ; Seeds/microbiology ; Lactobacillus plantarum/metabolism

Background: Mung beans are highly nutritious but their leguminous flavor limits their development. Lactic acid bacteria (LAB) fermentation can decrease unwanted bean flavors in legumes and enhance their flavor. This study examined the influence of Lactobacillus fermentation on the flavor characteristics of mung bean flour (MBF) using volatile compounds and non-targeted metabolomics.
Results: Lactobacillus plantarum LP90, Lactobacillus casei LC89, and Lactobacillus acidophilus LA85 eliminated 61.37%, 48.29%, and 43.73%, respectively, of the primary bean odor aldehydes from MBF. The relative odor activity value (ROAV) results showed that fermented mung bean flour (FMBF) included volatile chemicals that contributed to fruity, flowery, and milky aromas. These compounds included ethyl acetate, hexyl formate, 3-hydroxy-2-butanone, and 2,3-butanedione. The levels of amino acids with a fresh sweet flavor increased significantly by 93.89, 49.40, and 35.27% in LP90, LC89, and LA85, respectively. A total of 49 up-regulated and 13 down-regulated significantly differential metabolites were annotated, and ten metabolic pathways were screened for contributing to the flavor. The correlation between important volatile compounds and non-volatile substances relies on two primary metabolic pathways: the citric acid cycle pathway and the amino acid metabolic system.
Conclusion: The flavor of MBF was enhanced strongly by the process of Lactobacillus fermentation, with LP90 having the most notable impact. These results serve as a reference for identifying the flavor of FMBF. © 2024 Society of Chemical Industry.
(© 2024 Society of Chemical Industry.)

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231111111800 Development and demonstration of functional ingredients for high protein slow sugar food oriented to nutrition and health; Henan Province 'Double First-Class' Project - Food Science and Technology

Keywords: Lactobacillus fermentation; flavor characteristics; mung bean; non‐targeted metabolomics; volatile compounds

0 (Volatile Organic Compounds)
0 (Flavoring Agents)

Date Created: 20240416 Date Completed: 20240806 Latest Revision: 20240806

20240806

10.1002/jsfa.13545

38625751