Physicochemical and structural characterization coupled with untargeted metabolomics analysis of metabolic variations in different bamboo shoot powders

Abstract

Bamboo shoot powder (BSP) has strong potential in food processing and health due to its nutrients and functions. This study examined the physicochemical, structural, and metabolomic characteristics of four BSP varieties: Phyllostachys pubescens (PPSP), Chimonobambusa quadrangularis (CQSP), Dendrocalamus latiflorus Munro (DMSP), and Dendrocalamopsis oldhami (DOSP), using methods such as physicochemical analysis, thermogravimetric analysis, X-ray diffraction, scanning electron microscopy, and untargeted metabolomics. CQSP, with the highest protein content, had large, irregular particles and strong adsorption capacity. DOSP excelled in dietary fiber, water-holding, oil-holding, and swelling capacities. DMSP showed the strongest diffraction intensity, sheet-like fibrous structures, and high crystallinity. PPSP, known for excellent flowability, had smooth, flat particles with a high proportion of amorphous structures. Metabolomic analysis identified 76 unique metabolites in DOSP, 30 in DMSP, 55 in PPSP, and 90 in CQSP, revealing 296 organic acid and 340 lipid differences between DMSP, CQSP, and DOSP, respectively.1-pyrroline-2-carboxylic acid emerged as a key marker distinguishing CQSP, DMSP, and DOSP. Metabolite profiles differed by variety: DOSP was rich in indole, quinic, and shikimic acids; DMSP contained abundant polyphenols and indoles; PPSP showed enhanced aromatic amino acid metabolism; CQSP was enriched in L-glutamine, L-glutamic acid, and carotenoid biosynthesis. This study provides firstly comprehensive comparison of BSP varieties' physicochemical, structural, and metabolomic traits, providing a theoretical basis for health-focused foods.