Comparative metabolomics analysis of the fermented plant-based meat analogue of soybean proteins

• Published in: Food bioscience 2023-12, Vol.56, p.103143, Article 103143
• Main Authors: Lou, Jiamiao, Ou, Mingjuan, Teng, Yang, Guo, Yuxing, Pan, Daodong, Yang, Hua, Wu, Zhen
• Format: Article
• Language: English
• Subjects: color; Comparative metabolomic; Fermentation; Flavor; glutathione; Lactobacillus; meat; metabolites; metabolomics; Monascus purpureus; Plant-based meat analogue (PBMA); Rhodotorula rubra; soy protein; Soybean protein; soybeans
• ISSN: 2212-4292; 2212-4306
• DOI: 10.1016/j.fbio.2023.103143

For the past few years, the research on plant-based meat analogue (PBMA) has gained increased attention, and the metabolites in the PBMA playing a crucial role in determining the quality of the products. In this study, PBMA was fermented using a complex strain starter comprising Rhodotorula mucilaginosa, Monascus purpureus and Lactiplantibacillus plantarum at an optimized ratio of 5%, 1.5% and 2%, respectively. By using metabolomics based on LC-MS/MS, the metabolites were investigated during their mixed fermentation, and significant metabolites related to the meaty flavor and color were detected in different strain-starter treated between a and d groups, such as the upregulation Glutathione and Methyl (indol-3-yl) acetate that produce meaty flavors in the fermentation process. Meat-like pigments, especially β-carotene accumulated significantly after fermentation with the addition of three strain starters at a ratio of R. mucilaginosa 5%, M. purpureus 1.5% and L. plantarum 2%, providing PBMA with a good meat-like color stimulation. This study suggests that soybean protein accumulates meaty flavor with acid and ester metabolites, and color stimulation through metabolic modulation by β-carotene production during the yeasts and Lactobacillus fermentation. In conclusion, this study provides a fermentation approach for producing PBMA with meat-like flavor and color. In this study, PBMA was fermented with the complex strain starter Rhodotorula mucilaginosa, Monascus purpureus and Lactiplantibacillus plantarum. By using metabolomics based on LC-MS/MS, the metabolite profile differences were found in different strain starter treated groups. Some pigments, especially β-carotene accumulated significantly after fermentation with the addition of three strain starters, which gives PBMA a good meat like color stimulation. It suggests that soybean protein accumulates color through metabolic modulation by β-carotene production accumulation during the yeasts and Lactobacillus fermentation, which provides an approach for the producing of fermented PBMA with meat-like flavor and color. [Display omitted] •Plant-based meat analogue fermentation with the complex strain starter can enhance the meat-like color and flavor.•Comparative metabolomic is an effective strategy for metabolites analysis during the plant-based meat analogue fermentation.•β-carotene accumulation significantly during the plant-based meat analogue fermentation with the complex strains.