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Differential Metabolic Signatures in Naturally and Lactic Acid Bacteria (LAB) Fermented Ting (A Southern African Food) With Different Tannin Content, as Revealed by Gas Chromatography Mass Spectrometry (GC-MS)-based Metabolomics

Differential Metabolic Signatures in Naturally and Lactic Acid Bacteria (LAB) Fermented Ting (A Southern African Food) With Different Tannin Content, as Revealed by Gas Chromatography Mass Spectrometry (GC-MS)-based Metabolomics

Oluwafemi Ayodeji Adebo, Eugenie Kayitesi, Fidele Tugizimana, Patrick Berka Njobeh

Food Res Int. 2019 Jul;121:326-335.

PMID: 31108755

Abstract:

Fermented whole grain (WG) sorghum food products including WG-ting can be obtained from different sample sources and fermentation conditions, leading subsequently to variations in the molecular composition of the products. There is however, a lack of detailed understanding and description of differential molecular profiles of these food products. Thus, the current study is a nontargeted gas chromatography-mass spectrometry (GC-MS)-based metabolomics approach to descriptively elucidate metabolic profiles of two WG-sorghum types [high tannin (HT) and low tannin (LT)] and their derived WG-ting products obtained via fermentation. Metabolites were extracted with 80% aqueous methanol and analyzed on a gas chromatography high resolution time of flight mass spectrometry (GC-HRTOF-MS) system. Chemometric methods such as principal component analysis (PCA) and orthogonal partial least square-discriminant analysis (OPLS-DA) were applied to mine the generated data. Our results showed that tannin contents influenced the composition of the raw sorghum and derived WG-ting samples. Metabolite signatures that differentiated raw HT- and LT-sorghum included cyclic compounds, pesticides, 2,4-di-tert-butylphenol, fatty acid esters, and sugar derivatives. Furthermore, fermentation of the HT- and LT-sorghum into WG-ting led to an increase in the levels of fatty acids, fatty acid esters and some other compounds which are vital from a dietary and health context. Equally observed were reduction of some phenols, cyclic compounds, a pesticide and ketone. Thus, the results demonstrated that the inherent metabolic composition of raw sorghum would lead to differential metabolic changes in the fermented products such as WG-ting, with subsequent dietary and health implications. Fermenting ting with Lactobacillus fermentum FUA 3321 was most desirable as relevant metabolites were observed in both HT- and LT-ting samples. Furthermore, the study highlights the applicability of GC-MS metabolomics in understanding WG-ting fermentation.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AS2121362	Low Level Pesticides 2			Price

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