Widely targeted metabolomics analysis reveals the effect of soybean hull polysaccharides on nonvolatile components of plant-based yogurt and its metabolic pattern

• Published in: International journal of biological macromolecules 2024-11, Vol.279 (Pt 2), p.135144, Article 135144
• Main Authors: Fan, Xiangrong, Liu, Xiaoqing, Yan, Yaxin, Hua, Dong, Luo, Ke, Hao, Sijia, Zhu, Danshi, Zhou, Dayu, Liu, He
• Format: Article
• Language: English
• Subjects: Amino Acids - analysis; Amino Acids - metabolism; Glycine max - chemistry; Glycine max - metabolism; Hexuronic Acids; Metabolic Networks and Pathways; Metabolome; Metabolomics - methods; Plant-based yogurt; Polysaccharides - chemistry; Soybean hull polysaccharides; Widely targeted metabolomics; Yogurt - analysis
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.135144

Soybean hull polysaccharides (SHPS) enhance the physicochemical properties of plant-based yogurt. However, their effects on the nutritional profile and biochemical mechanisms remain unclear. This study aimed to assess the impact of SHPS addition on the nonvolatile components of plant-based yogurt and its underlying mechanisms through widely targeted metabolomics analysis. The results demonstrated that the addition of SHPS (0.2 %–1.0 % w/v) enhanced the levels of free amino acids, sugars, and organic acids, with the addition of 0.6 % w/v being particularly effective in improving yogurt quality. Widely targeted metabolomics analysis revealed 278 differential metabolites between yogurt supplemented with 0.6 % SHPS (SPY) and the control sample. SHPS increased the content of various metabolites, including amino acids and derivatives, saccharides, organic acids, and flavonoids, among others. Key metabolic pathways affected by SHPS included pantothenate and CoA biosynthesis; valine, leucine, and isoleucine biosynthesis; and benzoate degradation. As the primary component of SHPS, galacturonic acid affected the metabolic products in yogurt by participating in the pentose and glucuronate interconversions and ascorbate and aldarate metabolism pathways. These findings elucidate the role of SHPS in modulating the nutritional composition of plant-based yogurt, offering valuable insights into its functional mechanisms in food processing. [Display omitted] •Soybean hull polysaccharides (SHPS) enhanced nonvolatile metabolites in yogurt.•SHPS enhanced the contents of free amino acids, sugars, and organic acids in yogurt.•There are 278 different metabolites between SHPS-added yogurt and control.•Key pathway: pantothenate/CoA biosynthesis; valine, leucine, isoleucine biosynthesis.