AI Article Synopsis
- The study investigates the metabolic processes involved in the fermentation of gochujang, focusing on different raw materials like white rice, brown rice, and wheat.
- It examines how various processing steps, including fermentation, meju addition, ripening, and red pepper addition, affect the levels of specific metabolites and their physicochemical properties.
- Findings suggest that each processing step uniquely influences metabolite profiles, with notable differences in compound levels and bioactivities among the three types of gochujang, highlighting challenges in standardizing production.
Article Abstract
The metabolic perplexes for gochujang (GCJ) fermentative bioprocess, a traditional Korean pepper paste, has largely remain equivocal for preparative conditions and raw material (RM) additives exacerbating its commercial standardization. Herein, we outlined a differential non-targeted metabolite profiling for three GCJ (white rice-WR; brown rice-BR; wheat-WT) under varying processing steps (P1 - fermentation; P2 - meju addition; P3 - ripening; and P4 - red pepper addition). We correlated the process specific metabolomes with corresponding physicochemical factors, enzymatic phenotypes, and bioactivities for GCJ-types. The P1 was characterized by a uniform increase in the levels of RM-derived lysoPCs. In contrast, P2 was observed with proportionally higher levels of meju-released isoflavones and soyasaponins in WR-GCJ, followed by BR and WT-GCJ. The P3 involved a cumulative increase in primary metabolites in all GCJ samples except lower organic acid contents in WT-GCJ. The pepper derived flavonoids and alkaloids were selectively increased while P4 in all GCJ-types.
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| http://dx.doi.org/10.1016/j.foodchem.2017.04.154 | DOI Listing |
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