Microbial Intervention in the Soaking Step during Tempeh Preparation to Modulate B Vitamin Contents: A Metabolomics Approach.

B vitamins are integral in maintaining human health. Owing to its high B vitamin contents, tempeh serves as an excellent plant-based option to achieve an adequate intake of these nutrients through diet. In order to investigate the metabolomic profile of tempeh and modulate the contents of vitamins B and B in it, we employed microbial interventions using two species of lactic acid bacteria (LAB) and various inoculum sizes in the soaking step during tempeh production.

Metabolite and Sensory Profiling of Microwave-Assisted and Ultrasonic-Assisted Alkalized Cocoa Powders.

Microwave (MA)- and ultrasonic-assisted (UA) alkalization were applied to cocoa powders for 5, 10, and 15 min to investigate their effects on metabolite composition, sensory profile, and consumer liking. Widely targeted gas chromatography-mass spectrometry (GC-MS) analysis showed alkalization altered metabolite profiles: Natural cocoa powders contained more amino acids, sugars, and flavonoids, while alkalized samples had elevated organic acids. Compared to conventionally alkalized (CA) samples, only UA15 showed a significant increase in 3,4-dihydroxybenzoic acid.

Metabolites and nutritional variations of phenotypic diversity in Kopyor coconut (Cocos nucifera L. var. Kopyor).

Kopyor (Cocos nucifera L. var. Kopyor) is a distinct coconut variant resulting from a genetic mutation that alters the endosperm.

Biotransformation of medicarpin from homopterocarpin by Aspergillus niger and its biological characterization.

The objective of this study was to convert homopterocarpin derived from Pterocarpus macrocarpus Kurz. heartwood to medicarpin using Aspergillus niger (strain UI X-172) and assess its antioxidant, antiplasmodial, and anticancer activities in silico and in vitro. This study highlighted biotransformation of homopterocarpin to medicarpin via demethylation.

Correlation between sensory attributes and Metabolomic profiles of cocoa liquor from different cacao genotypes.

Flavor is a critical quality of cacao beans and is significantly influenced by the genotype. Relying solely on sensory evaluation to describe the complex flavors of different cacao genotypes is insufficient because of the reliance on human expertise and the need for robust validation. This study aimed to enhance the understanding of flavor quality in different cacao genotypes by investigating the correlation between sensory attributes and metabolite profiles using metabolomics-based approach and sensory analysis.

Metabolic profiling reveals distinctive ripening dynamics in ethylene-treated Musa balbisiana cv. 'Pisang Klutuk Wulung' compared to commercial Cavendish banana.

As an important crop, bananas still encounter fruit quality and shelf-life problems that are affected by the ripening process. Improving postharvest technologies may effectively address these challenges, such as by studying the ripening mechanism of banana cultivars with a slow ripening process. A banana cultivar that exhibits this characteristic is Musa balbisiana cv.

Characterization of fine-flavor cocoa in parent-hybrid combinations using metabolomics approach.

Fine-flavored cocoa is generally characterized by fresh bean color and sensory characteristics. However, these methods cannot be applied to progenies/hybrids because their colors may vary depending on their parents. Additionally, sensory evaluation lacks universal quality standards, necessitating robust complementary characterization methods.

Characteristics of kopyor coconut (Cocos nucifera L.) using sensory analysis and metabolomics-based approach.

Kopyor is a coconut with unique characteristics from Indonesia, one of the largest coconut producers in the world. Kopyor is an edible mature coconut with soft endosperm. Although this fruit is one of the most popular coconuts in the world, there are limited studies on its properties, including its sensory attributes and metabolite profiles.

Identification of potential quality markers in Indonesia's Arabica specialty coffee using GC/MS-based metabolomics approach.

Introduction: The cupping test is a widely used method for quality assessment of Arabica coffee. However, the cupping test is limited by the low number of certified panelists and the low throughput. Therefore, an analytical-based quality assessment may be a promising tool to complement the cupping test.

Chitosan-based coating enriched with melezitose alters primary metabolites in fresh-cut pineapple during storage.

Demand for minimally processed fresh fruit is increasing due to its convenience. However, the distribution of fresh-cut fruits is limited because of their short shelf life. Pineapple, a popular tropical fruit, sold in fresh-cut form has a shelf life of approximately 5-7 days at 4 °C.

Improvement of the functional value of green soybean (edamame) using germination and tempe fermentation: A comparative metabolomics study.

Green soybean, also known as edamame, is a legume with high nutritional and functional value. Despite its growing popularity and potential health benefits, the functionality of green soybean has not been thoroughly studied. Previous research on the functionality of green soybean has largely focused on a limited number of specific, well-studied, bioactive metabolites, without comprehensively investigating the metabolome of this legume.

Effects of n-butanol production on metabolism and the photosystem in Synecococcus elongatus PCC 7942 based on metabolic flux and target proteome analyses.

Although n-butanol (BuOH) is an ideal fuel because of its superior physical properties, it has toxicity to microbes. Previously, a Synechococcus elongatus PCC 7942 derivative strain that produces BuOH from CO was developed by introducing six heterologous genes (BUOH-SE strain). To identify the bottleneck in BuOH production, the effects of BuOH production and its toxicity on central metabolism and the photosystem were investigated.

Metabolite Changes in Indonesian Production from Raw Soybeans to Over-Fermented .

is fermented soybean from Java, Indonesia, that can serve as a functional food due to its high nutritional content and positive impact on health. Although the fermentation process is known to affect its nutrient content, changes in the metabolite profile during production have not been comprehensively examined. Thus, this research applied a metabolomics approach to investigate the metabolite profile in each step of production, from soybean soaking to over-fermentation.

Antioxidant Activity and Metabolite Profiling of Extracts Using Gas Chromatography-Mass Spectrometry.

The potential application of , a mangrove species, as traditional medicine has been widely linked to its high secondary metabolite and antioxidant contents. However, few studies have been reported to identify and classify active metabolites responsible for such excellent biological activities. Therefore, the aim of this work was to determine the antioxidant activity, identify the metabolite profiles, and predict the metabolites acting as antioxidants in extract using a gas chromatography-mass spectrometry (GC-MS)-based metabolomics approach.

Metabolomics-driven strain improvement: A mini review.

In recent years, mass spectrometry-based metabolomics has been established as a powerful and versatile technique for studying cellular metabolism by comprehensive analysis of metabolites in the cell. Although there are many scientific reports on the use of metabolomics for the elucidation of mechanism and physiological changes occurring in the cell, there are surprisingly very few reports on its use for the identification of rate-limiting steps in a synthetic biological system that can lead to the actual improvement of the host organism. In this mini review, we discuss different strategies for improving strain performance using metabolomics data and compare the application of metabolomics-driven strain improvement techniques in different host microorganisms.

Investigation of the effect of processing on the component changes of single-origin chocolate during the bean-to-bar process.

Chocolate is one of the most popular sweets in the world. In recent years, the bean-to-bar process for chocolate production has attracted global attention. Bean-to-bar is a method of managing the whole production process from cocoa beans to chocolate bars, including single-origin chocolate (SOC).

Unique metabolite profiles of Indonesian cocoa beans from different origins and their correlation with temperature.

Chocolate flavors vary depending on the origin of the cocoa beans used. Differences in soil, microorganisms, and environmental factors contribute to the formation of flavor precursors in cocoa beans. During cocoa bean fermentation, environmental temperature has been shown to alter metabolite concentrations.

Metabolomics approach to elucidate the importance of count size in commercial penaeid shrimps: white leg shrimp (Litopenaeus vannamei) and black tiger shrimp (Penaeusmonodon).

Currently, count size is applied globally as a grading standard to sell head-less shell-on farmed shrimp. Although count size does not indicate directly the quality of shrimp, the price of shrimp generally increases proportionally with the increase of shrimp size. The importance of the size of white leg shrimp has been previously reported, where a strong correlation was found between size and metabolome data.

Dynamic Changes in the Bacterial Community and Metabolic Profile during Fermentation of Low-Salt Shrimp Paste (Terasi).

Low-salt shrimp paste, or terasi, is an Indonesian fermented food made from planktonic shrimp mixed with a low concentration of salt. Since high daily intake of sodium is deemed unhealthy, reduction of salt content in shrimp paste production is desired. Until now, there is no reported investigation on the bacterial population and metabolite composition of terasi during fermentation.

Application of gas chromatography-mass spectrometry-based metabolomics in food science and technology.

Metabolomics is a tool used for quantitative assessment of metabolites that has been applied extensively in the field of food science. Recently, metabolomics-based gas chromatography-mass spectrometry (GC/MS) is becoming a common tool for analyzing, not only volatile compounds, but also non-volatile compounds due to the development of various derivatization methods. Although several studies have reviewed the application of metabolomics in food science, this present review article specifically focuses on metabolomics research using GC/MS for analysis of non-volatile compounds such as sugars, amino acids, and organic acids.

Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles.

Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar by metabolome analysis, gas chromatography/mass spectrometry, and sensory attribute evaluation.