Metabolite fingerprinting of buckwheat in the malting process
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ORIGINAL PAPER
Metabolite fingerprinting of buckwheat in the malting process Xinchi Zhao1,2 · Chongwei Li3 · Yumeng Jiang1,2 · Meiting Wang1,2 · Binchen Wang1,2 · Lin Xiao1,2 · Xianbing Xu1,2 · Duo Chai1,2 · Liang Dong1,2,4 Received: 12 May 2020 / Accepted: 4 November 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract With aims to better optimize and improve the industrial buckwheat maling process, metabolite analysis was carried out by gas chromatography–mass spectrometry (GC/MS) and high pressure liquid chromatography (HPLC) to investigate the time-dependent metabolic changes during buckwheat malting. Sixty-four metabolites, which covered a broad spectrum of polar (e.g. amino acids, sugars, acids and phenolic compounds) and non-polar (e.g. fatty acid methyl esters, free fatty acids, sterols) buckwheat constituents with low molecular weights, were identified and quantified. Results show that content of polar metabolites, such as sugars and amino acids, increased during malting. Meanwhile, levels of most of non-pollar metabolites, including fatty acid methyl esters, free fatty acids and sterols changed very little or kept constant. The statistical assessment of the metabolic data was derived by principal component analysis (PCA). Results demonstrate that the metabolic changes during the buckwheat malting process can be reflected by time-dependent shifts in the PCA loading scores. The analysis of the loadings further showed that polar metabolites, including sugars, amino acids and some of phenolic acid compounds, were the major contributors of the malting time-driven changes during buckwheat malting. The changing rule of these metabolites was explored nutritionally. Free fatty acids were the superior energy supplier during steeping and initial germination phase compared with sugars in the buckwheat malting process. Buckwheat malt is a potential material for the beer brewing industry. Keywords Metabolite fingerprinting · Buckwheat · Malt · Malting
Introduction Buckwheat is one of the pseudocereal crops grown in China and certain countries in Europe [1]. Its composition is similar to cereals, such as barley. Buckwheat has gained wide attention in recent years and is considered as an alternative
* Duo Chai [email protected] * Liang Dong [email protected] 1
School of Food Science and Technology, Dalian Polytechnic University, 116034 Dalian, Liaoning, China
2
National Engineering Research Center of Seafood, 116034 Dalian, Liaoning, China
3
Engineering Research Center of Agricultural Microbiology Technology, Ministry of Education, Heilongjiang University, 150500 Harbin, Heilongjiang, China
4
School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Qinggongyuan Road No.1, 116034 Dalian, China
crop for organic healthy food, because it contains bioactive phenolic compounds, such as rutin and fagopyrin [2, 3]. These phenolic compounds were claimed to possess better radical scavenging abilities and antiox
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