Discovery of taste-active metabolites in Lactobacillus plantarum-fermented chili sauce via web-based computational analysis  

作　　者：Jiaqi Wang Sen Mei Chi Jin Muhammad Aamer Mehmood Qing Zhang Weili Li Tao Wu 

机构地区：[1]Food Microbiology Key Laboratory of Sichuan Province,Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Xihua University,Chengdu 610039,China [2]Department of Bioinformatics and Biotechnology,Government College University,Faisalabad 38000,Pakistan

出　　处：《Food Science and Human Wellness》2025年第2期740-748,共9页食品科学与人类健康(英文)

基　　金：the financial support from Sichuan Technology Development Program,China(2020YFN0056,2021ZHCG0051,2020YFN0094,2021YFN0048,2020YFN0151);the Natural Science Foundation of Sichuan Province(2022NSFSC0105);Pidu 100 Innovative Talents Program(2022)。

摘　　要：The utilization of Lactobacillus plantarum(LP)in chili sauce production is well-known for its capacity to enhance product quality and sensory attributes.However,there is still limited knowledge regarding the taste-active metabolites in the sauce.To bridge this gap,our study employed metabolomics and webbased computational tools to investigate the dynamic changes of taste-active metabolites during chili sauce fermentation.By leveraging the advantages of the feature-based molecular network(FBMN),we conducted a rapid annotation of metabolites,successfully identifying 205 metabolites,a considerable portion of which were previously unreported.Through the utilization of the Virtual Taste tool,we identified dihydrosphingosine,lactic acid,isoleucine,phytosphingosine,and gluconic acid as potential taste indicators for quality control.Pathway enrichment analysis further supported their primary involvement in key biochemical pathways,including amino acid t RNA biosynthesis,phenylalanine,tyrosine,tryptophan biosynthesis,and sphingolipid metabolism.This investigation provides valuable insights into the underlying mechanisms contributing to the distinctive flavor profile of chili sauce.

关 键 词：Chili sauce Lactobacillus plantarum Feature-based molecular network Metabolomics TASTE 

分 类 号：R28[医药卫生—中药学]