Difference Analysis of White, Red, and Grey Sufu: Crosstalk between Metabolomics, Proteomics, and Microbiomics

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Chenning Zhang, Ying Li, Tao He, Mo Sun, Yuanyang Shao
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Abstract

The present study aimed to systematically analyse the differences in metabolites, proteins, and the microbiota among white sufu (WS), red sufu (RS), and grey sufu (GS) by integrating multi-omics detection techniques. First, the various metabolites in sufu were identified through widely targeted metabolomics. Then, differential proteins in sufu were screened, and the principal functions of differential proteins were further mined using proteomic techniques. Finally, the microbiota in the sufu were analysed via 16S rRNA sequencing technology to observe differences in the microbial composition. The results showed that approximately 306 metabolites were present in the three kinds of sufu. Among them, there are 448 differential metabolites in RS and WS, 412 differential metabolites in WS and GS, and 517 differential metabolites in RS and GS. A total of 4663 proteins were identified. Among them, 448 differential proteins were found in RS and WS, 412 differential proteins were identified in WS and GS, and 517 differential proteins were detected in RS and GS. Approximately 77 types of microbes were distributed among three kinds of sufu. The population of WS is mainly distributed with 55.3% of protobacteria and 42.5% of Firmicutes. Proteobacteria and Firmicutes were the dominant microbial phyla common to the three kinds of sufu: the dominant bacteria in WS, RS, and GS were Enterobacter, Pantoea, and Kluyveromyces. The integrative crosstalk of multi-omics analysis illustrated that the metabolites, proteins, and microorganisms in sufu are closely interrelated and together produce unique amino acids in different kinds of sufu.

Abstract Image

白色、红色和灰色苏木的差异分析:代谢组学、蛋白质组学和微生物组学之间的相互联系
本研究旨在通过整合多组学检测技术,系统分析白苏福(WS)、红苏福(RS)和灰苏福(GS)在代谢物、蛋白质和微生物区系方面的差异。首先,通过广泛的靶向代谢组学鉴定了豆腐中的各种代谢物。然后,筛选出豆腐中的差异蛋白质,并利用蛋白质组学技术进一步挖掘差异蛋白质的主要功能。最后,通过 16S rRNA 测序技术分析了豆腐中的微生物群,以观察微生物组成的差异。结果表明,三种豆腐中含有约 306 种代谢物。其中,RS 和 WS 的差异代谢物有 448 个,WS 和 GS 的差异代谢物有 412 个,RS 和 GS 的差异代谢物有 517 个。共鉴定出 4663 个蛋白质。其中,在 RS 和 WS 中发现了 448 个差异蛋白质,在 WS 和 GS 中鉴定出 412 个差异蛋白质,在 RS 和 GS 中检测到 517 个差异蛋白质。约 77 种微生物分布在三种苏木中。WS的种群主要分布有55.3%的原生细菌和42.5%的固着菌。蛋白菌和固着菌是三种苏木共同的优势微生物门类:WS、RS和GS中的优势菌分别是肠杆菌、泛氏菌和克鲁酵母菌。多组学分析的综合串联说明,豆腐中的代谢物、蛋白质和微生物之间存在密切联系,并共同产生了不同种类豆腐中的独特氨基酸。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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