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Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities
Numerous varieties of doenjang are manufactured by many food companies using different ingredients and fermentation processes, and thus, the qualities such as taste and flavor are very different. Therefore, in this study, we compared many products, specifically, 19 traditional doenjang (TD) and 17 i...
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| Published in: | Foods 2021-06, Vol.10 (6), p.1377 |
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| creator | Soung, Song-Hui Lee, Sunmin Lee, Seung-Hwa Kim, Hae-Jin Lee, Na-Rae Lee, Choong-Hwan |
| description | Numerous varieties of doenjang are manufactured by many food companies using different ingredients and fermentation processes, and thus, the qualities such as taste and flavor are very different. Therefore, in this study, we compared many products, specifically, 19 traditional doenjang (TD) and 17 industrial doenjang (ID). Subsequently, we performed non-targeted metabolite profiling, and multivariate statistical analysis to discover distinct metabolites in two types of doenjang. Amino acids, organic acids, isoflavone aglycones, non-DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4- one) soyasaponins, hydroxyisoflavones, and biogenic amines were relatively abundant in TD. On the contrary, contents of dipeptides, lysophospholipids, isoflavone glucosides and DDMP-conjugated soyasaponin, precursors of the above-mentioned metabolites, were comparatively higher in ID. We also observed relatively higher antioxidant, protease, and β-glucosidase activities in TD. Our results may provide valuable information on doenjang to consumers and manufacturers, which can be used while selecting and developing new products. |
| doi_str_mv | 10.3390/foods10061377 |
| format | article |
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Therefore, in this study, we compared many products, specifically, 19 traditional doenjang (TD) and 17 industrial doenjang (ID). Subsequently, we performed non-targeted metabolite profiling, and multivariate statistical analysis to discover distinct metabolites in two types of doenjang. Amino acids, organic acids, isoflavone aglycones, non-DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4- one) soyasaponins, hydroxyisoflavones, and biogenic amines were relatively abundant in TD. On the contrary, contents of dipeptides, lysophospholipids, isoflavone glucosides and DDMP-conjugated soyasaponin, precursors of the above-mentioned metabolites, were comparatively higher in ID. We also observed relatively higher antioxidant, protease, and β-glucosidase activities in TD. Our results may provide valuable information on doenjang to consumers and manufacturers, which can be used while selecting and developing new products.</description><identifier>ISSN: 2304-8158</identifier><identifier>EISSN: 2304-8158</identifier><identifier>DOI: 10.3390/foods10061377</identifier><identifier>PMID: 34203585</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Aglycones ; Amines ; Amino acids ; Antioxidants ; biochemical phenotypes ; Biogenic amines ; Cellobiase ; Correlation analysis ; Discriminant analysis ; doenjang ; Fermentation ; Flavor ; Food science ; Glucosidase ; Glucosides ; Ingredients ; Isoflavones ; Metabolites ; Metabolomics ; Microorganisms ; Multivariate statistical analysis ; non-targeted metabolite profiling ; Organic acids ; Phenols ; Principal components analysis ; Quality standards ; Sodium ; Software ; Soyasaponin ; Soybeans ; Statistical analysis ; Statistical methods ; β-Glucosidase</subject><ispartof>Foods, 2021-06, Vol.10 (6), p.1377</ispartof><rights>2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2021 by the authors. 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c458t-162b01ea44cc2e9f8fc2ef960fca3d7a8b1359ad0c24ccaee834c140516903233</citedby><cites>FETCH-LOGICAL-c458t-162b01ea44cc2e9f8fc2ef960fca3d7a8b1359ad0c24ccaee834c140516903233</cites><orcidid>0000-0002-1985-0692</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2544783790/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2544783790?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,25753,27924,27925,37012,37013,44590,53791,53793,74998</link.rule.ids></links><search><creatorcontrib>Soung, Song-Hui</creatorcontrib><creatorcontrib>Lee, Sunmin</creatorcontrib><creatorcontrib>Lee, Seung-Hwa</creatorcontrib><creatorcontrib>Kim, Hae-Jin</creatorcontrib><creatorcontrib>Lee, Na-Rae</creatorcontrib><creatorcontrib>Lee, Choong-Hwan</creatorcontrib><title>Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities</title><title>Foods</title><description>Numerous varieties of doenjang are manufactured by many food companies using different ingredients and fermentation processes, and thus, the qualities such as taste and flavor are very different. Therefore, in this study, we compared many products, specifically, 19 traditional doenjang (TD) and 17 industrial doenjang (ID). Subsequently, we performed non-targeted metabolite profiling, and multivariate statistical analysis to discover distinct metabolites in two types of doenjang. Amino acids, organic acids, isoflavone aglycones, non-DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4- one) soyasaponins, hydroxyisoflavones, and biogenic amines were relatively abundant in TD. On the contrary, contents of dipeptides, lysophospholipids, isoflavone glucosides and DDMP-conjugated soyasaponin, precursors of the above-mentioned metabolites, were comparatively higher in ID. We also observed relatively higher antioxidant, protease, and β-glucosidase activities in TD. Our results may provide valuable information on doenjang to consumers and manufacturers, which can be used while selecting and developing new products.</description><subject>Aglycones</subject><subject>Amines</subject><subject>Amino acids</subject><subject>Antioxidants</subject><subject>biochemical phenotypes</subject><subject>Biogenic amines</subject><subject>Cellobiase</subject><subject>Correlation analysis</subject><subject>Discriminant analysis</subject><subject>doenjang</subject><subject>Fermentation</subject><subject>Flavor</subject><subject>Food science</subject><subject>Glucosidase</subject><subject>Glucosides</subject><subject>Ingredients</subject><subject>Isoflavones</subject><subject>Metabolites</subject><subject>Metabolomics</subject><subject>Microorganisms</subject><subject>Multivariate statistical analysis</subject><subject>non-targeted metabolite profiling</subject><subject>Organic acids</subject><subject>Phenols</subject><subject>Principal components analysis</subject><subject>Quality standards</subject><subject>Sodium</subject><subject>Software</subject><subject>Soyasaponin</subject><subject>Soybeans</subject><subject>Statistical analysis</subject><subject>Statistical methods</subject><subject>β-Glucosidase</subject><issn>2304-8158</issn><issn>2304-8158</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNpdkktv1DAURi0EotXQJftIbNgEbF87cTZIw5THSEUsKGvrxo-pR4k92EmBf0-mUyEGbz4_jo-s60vIS0bfAHT0rU_JFkZpw6Btn5BLDlTUikn19J_5BbkqZU-X0TFQwJ-TCxCcglTykoQvbsI-DWkMpn6Pxdlqk8YD5lBSrJKvbjPaMIUUcagw2mob7VymHJbldXJxj3FXfcPxMLhS_QzTXbWOC_0rWJzCvavWZonlvisvyDOPQ3FXj7ki3z9-uN18rm--ftpu1je1EVJNNWt4T5lDIYzhrvPKL-G7hnqDYFtUPQPZoaWGLwQ6p0AYJqhkTUeBA6zI9uS1Cff6kMOI-bdOGPTDRso7jXkKZnCa075vDEjJpBWqQzSyZT1KaNFTD-3iendyHeZ-dNa4OGUczqTnJzHc6V2614oDP5Z7RV4_CnL6Mbsy6TEU44YBo0tz0VwKJSg9fseKvPoP3ac5L2V_oESroO2OVH2iTE6lZOf_PoZRfewJfdYT8AdSfKpL</recordid><startdate>20210615</startdate><enddate>20210615</enddate><creator>Soung, Song-Hui</creator><creator>Lee, Sunmin</creator><creator>Lee, Seung-Hwa</creator><creator>Kim, Hae-Jin</creator><creator>Lee, Na-Rae</creator><creator>Lee, Choong-Hwan</creator><general>MDPI AG</general><general>MDPI</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QR</scope><scope>7T7</scope><scope>7X2</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-1985-0692</orcidid></search><sort><creationdate>20210615</creationdate><title>Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities</title><author>Soung, Song-Hui ; Lee, Sunmin ; Lee, Seung-Hwa ; Kim, Hae-Jin ; Lee, Na-Rae ; Lee, Choong-Hwan</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c458t-162b01ea44cc2e9f8fc2ef960fca3d7a8b1359ad0c24ccaee834c140516903233</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Aglycones</topic><topic>Amines</topic><topic>Amino acids</topic><topic>Antioxidants</topic><topic>biochemical phenotypes</topic><topic>Biogenic amines</topic><topic>Cellobiase</topic><topic>Correlation analysis</topic><topic>Discriminant analysis</topic><topic>doenjang</topic><topic>Fermentation</topic><topic>Flavor</topic><topic>Food science</topic><topic>Glucosidase</topic><topic>Glucosides</topic><topic>Ingredients</topic><topic>Isoflavones</topic><topic>Metabolites</topic><topic>Metabolomics</topic><topic>Microorganisms</topic><topic>Multivariate statistical analysis</topic><topic>non-targeted metabolite profiling</topic><topic>Organic acids</topic><topic>Phenols</topic><topic>Principal components analysis</topic><topic>Quality standards</topic><topic>Sodium</topic><topic>Software</topic><topic>Soyasaponin</topic><topic>Soybeans</topic><topic>Statistical analysis</topic><topic>Statistical methods</topic><topic>β-Glucosidase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Soung, Song-Hui</creatorcontrib><creatorcontrib>Lee, Sunmin</creatorcontrib><creatorcontrib>Lee, Seung-Hwa</creatorcontrib><creatorcontrib>Kim, Hae-Jin</creatorcontrib><creatorcontrib>Lee, Na-Rae</creatorcontrib><creatorcontrib>Lee, Choong-Hwan</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Agricultural Science Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>ProQuest Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central</collection><collection>Engineering Research Database</collection><collection>SciTech Premium Collection (Proquest) (PQ_SDU_P3)</collection><collection>Agriculture Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Foods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Soung, Song-Hui</au><au>Lee, Sunmin</au><au>Lee, Seung-Hwa</au><au>Kim, Hae-Jin</au><au>Lee, Na-Rae</au><au>Lee, Choong-Hwan</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities</atitle><jtitle>Foods</jtitle><date>2021-06-15</date><risdate>2021</risdate><volume>10</volume><issue>6</issue><spage>1377</spage><pages>1377-</pages><issn>2304-8158</issn><eissn>2304-8158</eissn><abstract>Numerous varieties of doenjang are manufactured by many food companies using different ingredients and fermentation processes, and thus, the qualities such as taste and flavor are very different. Therefore, in this study, we compared many products, specifically, 19 traditional doenjang (TD) and 17 industrial doenjang (ID). Subsequently, we performed non-targeted metabolite profiling, and multivariate statistical analysis to discover distinct metabolites in two types of doenjang. Amino acids, organic acids, isoflavone aglycones, non-DDMP (2,3-dihydro-2,5-dihydroxy-6-methyl-4H-pyran-4- one) soyasaponins, hydroxyisoflavones, and biogenic amines were relatively abundant in TD. On the contrary, contents of dipeptides, lysophospholipids, isoflavone glucosides and DDMP-conjugated soyasaponin, precursors of the above-mentioned metabolites, were comparatively higher in ID. We also observed relatively higher antioxidant, protease, and β-glucosidase activities in TD. Our results may provide valuable information on doenjang to consumers and manufacturers, which can be used while selecting and developing new products.</abstract><cop>Basel</cop><pub>MDPI AG</pub><pmid>34203585</pmid><doi>10.3390/foods10061377</doi><orcidid>https://orcid.org/0000-0002-1985-0692</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Foods, 2021-06, Vol.10 (6), p.1377 |
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| subjects | Aglycones Amines Amino acids Antioxidants biochemical phenotypes Biogenic amines Cellobiase Correlation analysis Discriminant analysis doenjang Fermentation Flavor Food science Glucosidase Glucosides Ingredients Isoflavones Metabolites Metabolomics Microorganisms Multivariate statistical analysis non-targeted metabolite profiling Organic acids Phenols Principal components analysis Quality standards Sodium Software Soyasaponin Soybeans Statistical analysis Statistical methods β-Glucosidase |
| title | Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities |
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