Mass Spectrometry-Based Metabolite Profiling and Bacterial Diversity Characterization of Korean Traditional Meju During Fermentation
![]() |
Lee, Su Yun
(Departments of Bioscience and Biotechnology, KonKuk University)
Kim, Hyang Yeon (Departments of Bioscience and Biotechnology, KonKuk University) Lee, Sarah (Departments of Bioscience and Biotechnology, KonKuk University) Lee, Jung Min (Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University) Muthaiya, Maria John (Departments of Bioscience and Biotechnology, KonKuk University) Kim, Beom Seok (Division of Biotechnology, College of Life Sciences and Biotechnology, Korea University) Oh, Ji Young (Food Research Institute, CJ CheilJedang Corporation) Song, Chi Kwang (Food Research Institute, CJ CheilJedang Corporation) Jeon, Eun Jung (Food Research Institute, CJ CheilJedang Corporation) Ryu, Hyung Seok (Food Research Institute, CJ CheilJedang Corporation) Lee, Choong Hwan (Departments of Bioscience and Biotechnology, KonKuk University) |
1 | Shin, Z. I., R. Yu, S. A. Park, D. K. Chung, C. W. Ahn, H. S. Nam, et al. 2001. His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. J. Agric. Food Chem. 49: 3004-3009. DOI ScienceOn |
2 | Solms, J. 1969. Taste of amino acids, peptides, and proteins. J. Agric. Food Chem. 17: 686-688. DOI |
3 | Weisburg, W. G., S. M. Barns, D. A. Pelletier, and D. J. Lane. 1991. 16S ribosomal DNA amplification for phylogenetic study. J. Bacteriol. 173: 697-703. |
4 | Yang, H. J. and S. Park, V. Pak, K. R. Chung, and D. Y. Kwon. 2011. Fermented soybean products and their bioactive compounds, pp 21-49. H. El-Shemy (ed.). Soybean and Health, InTech. |
5 | Ko, B. K., H. J. Ahn, F. Van den berg, C. H. Lee, and Y. S. Hong. 2009. Metabolomic insight into soy sauce through 1H NMR spectroscopy. J. Agric. Food Chem. 57: 6862-6870. DOI ScienceOn |
6 | Kwon, D. Y., J. W. Daily III, and H. J. Kim. 2010. Antidiabetic effects of fermented soybean products on type 2 diabetes. Nutr. Res. 30: 1-13. DOI ScienceOn |
7 | Lee, J. H., T. W. Kim, H. Lee, and H. C. Chang. 2010. Determination of microbial diversity in meju, fermented cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis. Lett. Appl. Microbiol. 51: 388-394. DOI ScienceOn |
8 | Metsa-Ketela, M., L. Halo, E. Munukka, J. Hakala, P. Mantsala, and K. Ylihonko. 2002. Molecular evolution of aromatic polyketides and comparative sequence analysis of polyketide ketosynthase and 16S ribosomal DNA genes from various Streptomyces species. Appl. Environ. Microbiol. 68: 4472-4479. DOI ScienceOn |
9 | Mital, B. K. and K. H. Steinkraus. 1975. Utilization of oligosaccharides by lactic-acid bacteria during fermentation of soymilk. J. Food Sci. 40:114-118. DOI |
10 | Nam, Y. D., S. Y. Lee, and S. I. Lim. 2012. Microbial community analysis of Korean soybean pastes by next-generation sequencing. Int. J. Food Microbiol. 155: 36-42. DOI ScienceOn |
11 | Namgung, H. J., H. J. Park, I. H. Cho, H. K. Choi, D. Y. Kwon, S. M. Shim, and Y. S. Kim. 2010. Metabolite profiling of doenjang, fermented soybean paste, during fermentation. J. Sci. Food Agric. 90: 1926-1935. |
12 | Oude Elferink, S. J., J. Krooneman, J. C. Gottschal, S. F. Spoelstra, F. Faber, and F. Driehuis. 2001. Anaerobic conversion of lactic acid to acetic acid and 1,2-propanediol by Lactobacillus buchneri. Appl. Environ. Microbiol. 67: 125-132. DOI ScienceOn |
13 | Rodriguez Sanoja, R., J. Morlon-Guyot, J. Jore, J. Pintado, N. Juge, and J. P. Guyot. 2000. Comparative characterization of complete and truncated forms of Lactobacillus amylovorus alpha-amylase and role of the C-terminal direct repeats in rawstarch binding. Appl. Environ. Microbiol. 66: 3350-3356. DOI ScienceOn |
14 | Park, K. Y., K. O. Jung, S. H. Rhee, and Y. H. Choi. 2003. Antimutagenic effects of doenjang (Korean fermented soypaste) and its active compounds. Mut. Res. 523-524: 43-53. |
15 | Park, M. K., I. H. Cho, S. Lee, H. K. Choi, D. Y. Kwon, and Y. S. Kim. 2010. Metabolite profiling of cheonggukjang, a fermented soybean paste, during fermentation by gas chromatographymass spectrometry and principal component analysis. Food Chem. 122: 1313-1319. DOI ScienceOn |
16 | Pyo, Y. E., T. C. Lee, and Y. C. Lee. 2005. Effect of lactic acid fermentation on enrichment of antioxidant properties and bioactive isoflavones in soybean. J. Food Sci. 70: 215-220. |
17 | Rostagno, M. A., A. Villares, E. Guillamon, A. Garcia-Lafuente, and J. A. Martinez. 2009. Sample preparation for the analysis of isoflavones from soybeans and soy foods. J. Chromatogr. A 1216: 2-29. DOI ScienceOn |
18 | Shibata, K., D. M. Flores, G. Kobayashi, and K. Sonomotoa. 2007. Direct l-lactic acid fermentation with sago starch by a novel amylolytic lactic acid bacterium, Enterococcus faecium. Enzyme Microb. Technol. 41: 149-155. DOI ScienceOn |
19 | Egounlety, M. and O. C. Aworh. 2003. Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean. J. Food Eng. 56: 249-254. DOI ScienceOn |
20 | Farag, M. A., D. V. Huhman, Z. Lei, and L. W. Sumner. 2007. Metabolic profiling and systematic identification of flavonoids and isoflavonoids in roots and cell suspension cultures of Medicago truncatula using HPLC-UV-ESI-MS and GC-MS. Phytochemistry 68: 342-354. DOI ScienceOn |
21 | Jung, K. O., S. Y. Park, and K. Y. Park. 2006. Longer aging time increases the anticancer and antimetastatic properties of doenjang. Nutrition 22: 539-545. DOI ScienceOn |
22 | Goodacre, R., S. Vaidyanathan, W. B. Dunn, G. G. Harrigan, and D. B. Kell. 2004. Metabolomics by numbers: Acquiring and understanding global metabolite data. Trends Biotechnol. 22: 245-252. DOI ScienceOn |
23 | Izumi, T., M. K. Piskula, S. Osawa, A. Obata, K. Tobe, M. Saito, et al. 2000. Soy isoflavone aglycones are absorbed faster and in higher amounts than their glucosides in humans. J. Nutr. 130: 1695-1699. |
24 | John, R. P., G. S. Anisha, K. M. Nampoothiria, and A. Pandeya. 2009. Direct lactic acid fermentation: Focus on simultaneous saccharification and lactic acid production. Biotechnol. Adv. 27: 145-152. |
25 | Kaneuchi, C., M. Seki, and K. Komagata. 1988. Production of succinic acid from citric acid and related acids by Lactobacillus strains. Appl. Environ. Microbiol. 54: 3053-3056. |
26 | Kang, H. J., H. J. Yang, M. J. Kim, E. S. Han, H. J. Kim, and D. Y. Kwon. 2011. Metabolomic analysis of meju during fermentation by ultra performance liquid chromatographyquadrupoletime of flight mass spectrometry (UPLC-Q-TOF MS). Food Chem. 127: 1056-1064. DOI ScienceOn |
27 | Kawamura, S., K. Nagao, and T. Kasai. 1977. Determination of free monosaccharides and detection of sugar alcohols in mature soybean seeds. J. Nutr. Sci. Vitaminol. 23: 249-255. DOI |
28 | Kim, A. J., J. N. Choi, S. B. Park, S. H. Yeo, J. H. Choi, and C. H. Lee. 2010. GC-MS based metabolite profiling of rice koji fermentation by various fungi. Biosci. Biotechnol. Biochem. 74: 2267-2272. DOI ScienceOn |
29 | Kim, T. W., J. H. Lee, S. E. Kim, M. H. Park, H. C. Chang, and H. Y. Kim. 2009. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis. Int. J. Food Microbiol. 131: 265-271. DOI ScienceOn |
30 | Kim, J. Y., J. N. Choi, D. J. Kang, G. H. Son, Y. S. Kim, H. K. Choi, et al. 2011. Correlation between antioxidative activities and metabolite changes during cheonggukjang fermentation. Biosci. Biotechnol. Biochem. 75: 732-739. DOI ScienceOn |
31 | Kim, Y. S., M. C. Kim, S. W. Kwon, S. J. Kim, I. C. Park, J. O. Ka, and H. Y. Weon. 2011. Analyses of bacterial communities in Meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods. J. Microbiol. 49: 340-348. DOI |
32 | Knapp, D. R. 1979. Handbook of Analytical Derivatization Reactions, pp. 2-6. John Wiley and Sons, New York. |
33 | Altschul, S. F., T. L. Madden, A. A. Sch ffer, J. Zhang, Z. Zhang, W. Miller, and D. J. Lipman. 1997. Gapped BLAST and PSI-BLAST; a new generation of protein database search programs. Nucleic Acids Res. 25: 3389-3402. DOI ScienceOn |
34 | Arbona, V., D. J. Iglesias, M. Talon, and A. G. Cadenas. 2009. Plant phenotype demarcation using nontargeted LC-MS and GC-MS metabolite profiling. J. Agric. Food Chem. 57: 7338-7347. DOI ScienceOn |
35 | Baek, J. G., S. M. Shim, D. Y. Kwon, H. K. Choi, C. H. Lee, and Y. S. Kim. 2010. Metabolite profiling of cheonggukjang, a fermented soybean paste, inoculated with various Bacillus strains during fermentation. Biosci. Biotechnol. Biochem. 74: 1860-1868. DOI ScienceOn |
36 | Cha, M. H. and J. F. Park. 2001. Isolation and characterization of the strain producing angiotensin converting enzyme inhibitor from soy sauce. J. Korean Soc. Food Sci. Nutr. 30: 594-599. |
37 | Dettmer, K., P. A. Aronov, and B. D. Hammock. 2007. Mass spectrometry-based metabolomics. Mass Spectrom. Rev. 26: 51-78. DOI ScienceOn |
38 | Cho, D. H. and W. J. Lee. 1970. Microbiological studies of Korean native soy sauce fermentation. J. Korean Agric. Chem. Soc. 13: 35-42. |
39 | Choi, K. S., H. C. Chung, J. D. Choi, K. I. Kwon, M. H. Im, Y. J. Kim, and J. S. Seo. 1999. Effects of meju manufacturing periods on the fermentation characteristics of kanjang, Korean traditional soy sauce. J. Korean Soc. Agric. Chem. Biotechnol. 42: 277-282. |
![]() |