GSH对霞多丽葡萄酒模拟氧化代谢产物影响的广泛靶向代谢组学分析

IF 3.3 3区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Fermentation-Basel Pub Date : 2023-09-06 DOI:10.3390/fermentation9090815
Deyan Gao, Cong Wang, Hongmei Shi, Hongmin Liang
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引用次数: 0

摘要

研究了还原型谷胱甘肽(GSH)对霞多丽葡萄酒在模拟氧化条件下贮藏过程中非挥发性和挥发性代谢产物的影响。鉴定了在白葡萄酒贮藏过程中起关键作用的谷胱甘肽代谢产物。在本研究中,将0、10和20 mg/L的GSH添加到葡萄酒样品中,并在45°C下储存45天。补充0 mg/L GSH的葡萄酒样品用作对照(CK)。储存45天的样品通过超高效液相色谱-串联质谱法和气相色谱-串列质谱法进行分析。共检测到1107种非挥发性代谢产物,鉴定出617种挥发性代谢产物。使用>1.0的投影变量重要性(VIP)和≥2.0的折叠变化(FC)来筛选差异代谢物。共筛选出59种重要的非挥发性代谢产物和39种差异挥发性代谢产物。在非挥发性代谢产物中,17种物质下调,16种物质上调。挥发性代谢产物中,3种物质下调,19种物质上调。经过分析,发现一些脂质在非挥发性物质的变化中起着重要作用。本研究为进一步应用谷胱甘肽提高白葡萄酒氧化稳定性提供了理论支持。
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Widely Targeted Metabonomic Analysis to Study Effect of GSH on Metabolites of Chardonnay Wine during Simulated Oxidation
The effects of reduced glutathione (GSH) on non-volatile and volatile metabolites of Chardonnay wine during storage under simulated oxidation were investigated. The metabolites of GSH, which play a key role in the storage of white wine, were identified. In this study, GSHs at 0, 10, and 20 mg/L were added to wine samples and stored at 45 °C for 45 days. Wine samples supplemented with 0 mg/L GSH were used as controls (CK). The samples stored for 45 days were analyzed via ultra-high performance liquid chromatography–tandem mass spectrometry and gas chromatography–tandem mass spectrometry. A total of 1107 non-volatile metabolites were detected, and 617 volatile metabolites were identified. Variable Importance in Projection (VIP) of >1.0 and Fold Change (FC) of ≧2.0 were used to screen differential metabolites. A total of 59 important non-volatile and 39 differential volatile metabolites were screened. Among the non-volatile metabolites, 17 substances were down-regulated, whereas 16 substances were up-regulated. Among the volatile metabolites, 3 substances were down-regulated, while 19 substances were up-regulated. After analysis, some lipids were found to play an important role in the changes to non-volatile substances. This study provides theoretical support for further application of GSH in increasing the oxidation stability of white wine.
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来源期刊
Fermentation-Basel
Fermentation-Basel BIOTECHNOLOGY & APPLIED MICROBIOLOGY-
CiteScore
3.80
自引率
18.90%
发文量
594
审稿时长
7 weeks
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