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Comparative Metabolome Profiling for Revealing the Effects of Different Cooking Methods on Glutinous Rice Longjing57 (Oryza sativa L. var. Glutinosa)

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Title: Comparative Metabolome Profiling for Revealing the Effects of Different Cooking Methods on Glutinous Rice Longjing57 (Oryza sativa L. var. Glutinosa)
Authors: Zhenhua Guo, Lijun Cai, Chuanxue Liu, Yunjiang Zhang, Linan Wang, Hao Liu, Yanjiang Feng, Guojun Pan, Wendong Ma
Source: Foods, Vol 13, Iss 11, p 1617 (2024)
Publisher Information: MDPI AG, 2024.
Publication Year: 2024
Collection: LCC:Chemical technology
Subject Terms: glutinous rice, cooking, widely targeted metabolome, multivariate analysis, Chemical technology, TP1-1185
More Details: Glutinous rice (GR), an important food crop in Asia, provides prolonged energy for the human body due to its high amylopectin content. The non-volatile metabolites generated by different cooking methods that affect the nutritional value and color of GR are still poorly understood. Herein, a widely targeted metabolomics approach was used to understand the effects of different cooking methods (steaming, baking, and frying) on the metabolite profiles of GR. Compared with other treatments, steamed GR had a brighter color and significantly lower contents of total sugar, starch, amylopectin, and amylose, at 40.74%, 14.13%, 9.78%, and 15.18%, respectively. Additionally, 70, 108, and 115 metabolites were significantly altered in the steaming, baking, and frying groups respectively, and amino acid and carbohydrate metabolism were identified as the representative metabolic pathways based on KEGG annotations. Further evaluation of 14 amino acids and 12 carbohydrates in steamed GR, especially 4-aminobutyric acid, suggested its high nutraceutical value. Additionally, multivariate analysis indicated that total sugar content, amylose content, beta-alanine methyl ester hydrochloride, and 4-aminobutyric acid played a critical role in color formation in raw and cooked GR. Finally, the levels of major amino acids and carbohydrates were quantified by conventional methods to verify the reliability of the metabolome. Consequently, this in-depth understanding of metabolite profiling in normal cooking methods has provided a foundation for the processing of GR products.
Document Type: article
File Description: electronic resource
Language: English
ISSN: 2304-8158
Relation: https://www.mdpi.com/2304-8158/13/11/1617; https://doaj.org/toc/2304-8158
DOI: 10.3390/foods13111617
Access URL: https://doaj.org/article/fa81d004ab204be58d3498b7df7c3819
Accession Number: edsdoj.fa81d004ab204be58d3498b7df7c3819
Database: Directory of Open Access Journals
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  Data: Comparative Metabolome Profiling for Revealing the Effects of Different Cooking Methods on Glutinous Rice Longjing57 (Oryza sativa L. var. Glutinosa)
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  Data: <searchLink fieldCode="AR" term="%22Zhenhua+Guo%22">Zhenhua Guo</searchLink><br /><searchLink fieldCode="AR" term="%22Lijun+Cai%22">Lijun Cai</searchLink><br /><searchLink fieldCode="AR" term="%22Chuanxue+Liu%22">Chuanxue Liu</searchLink><br /><searchLink fieldCode="AR" term="%22Yunjiang+Zhang%22">Yunjiang Zhang</searchLink><br /><searchLink fieldCode="AR" term="%22Linan+Wang%22">Linan Wang</searchLink><br /><searchLink fieldCode="AR" term="%22Hao+Liu%22">Hao Liu</searchLink><br /><searchLink fieldCode="AR" term="%22Yanjiang+Feng%22">Yanjiang Feng</searchLink><br /><searchLink fieldCode="AR" term="%22Guojun+Pan%22">Guojun Pan</searchLink><br /><searchLink fieldCode="AR" term="%22Wendong+Ma%22">Wendong Ma</searchLink>
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  Data: Foods, Vol 13, Iss 11, p 1617 (2024)
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  Data: Glutinous rice (GR), an important food crop in Asia, provides prolonged energy for the human body due to its high amylopectin content. The non-volatile metabolites generated by different cooking methods that affect the nutritional value and color of GR are still poorly understood. Herein, a widely targeted metabolomics approach was used to understand the effects of different cooking methods (steaming, baking, and frying) on the metabolite profiles of GR. Compared with other treatments, steamed GR had a brighter color and significantly lower contents of total sugar, starch, amylopectin, and amylose, at 40.74%, 14.13%, 9.78%, and 15.18%, respectively. Additionally, 70, 108, and 115 metabolites were significantly altered in the steaming, baking, and frying groups respectively, and amino acid and carbohydrate metabolism were identified as the representative metabolic pathways based on KEGG annotations. Further evaluation of 14 amino acids and 12 carbohydrates in steamed GR, especially 4-aminobutyric acid, suggested its high nutraceutical value. Additionally, multivariate analysis indicated that total sugar content, amylose content, beta-alanine methyl ester hydrochloride, and 4-aminobutyric acid played a critical role in color formation in raw and cooked GR. Finally, the levels of major amino acids and carbohydrates were quantified by conventional methods to verify the reliability of the metabolome. Consequently, this in-depth understanding of metabolite profiling in normal cooking methods has provided a foundation for the processing of GR products.
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