LC–MS based metabolomics analysis of okara fermented by Bacillus subtilis DC-15: Insights into nutritional and functional profile

• Published in: Food chemistry Vol. 413; p. 135656
• Main Authors: Zhan, Qi, Thakur, Kiran, Feng, Jing-Yu, Zhu, Yun-Yang, Zhang, Jian-Guo, Wei, Zhao-Jun
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.07.2023
• Subjects: Bacillus subtilis; Bacillus subtilis DC-15; Chromatography, Liquid; Fermentation; LC–MS; Metabolomics; Okara; Tandem Mass Spectrometry; Metabolomics; Bacillus subtilis DC-15; Fermentation; LC–MS; Okara
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.135656

[Display omitted] •LC–MS-based metabolomics revealed metabolic changes in okara fermented by Bacillus subtilis.•The gradual enrichment of the metabolites and stabilization was reported after fermentation.•Total 761 differential metabolites were identified as carbohydrates, lipid, and protein.•485 Metabolites were mainly enriched to amino acid pathway and sugar metabolisms pathway.•Omics data and interpretation can unveil the health potential of fermented okara and related foods. Recent studies emphasize the improved nutritional and functional status of fermented okara; however, little is known about the metabolite change during fermentation and how it alters metabolic pathways. A metabolomics approach based on untargeted LC–MS reveals metabolic changes in okara fermented by Bacillus subtilis DC-15. We identified 761 differential metabolites, with the highest abundances found in amino acids, dipeptides, fatty acids, small molecule sugars, and vitamins. Moreover, these identified metabolites were mapped to their respective biosynthesis pathways in order to gain a better understanding of the biochemical reactions triggered by fermentation. Based on Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis, 485 metabolites were enriched to metabolism-related pathways. They include 37 carbohydrate metabolites, 79 amino acid metabolites, and 22 lipid metabolites. As a result of okara fermentation, we observed a gradual enrichment of metabolites and stabilization of the compounds.