摘要
Oats are a nutritious and versatile cereal,but their potential as a functional food can be enhanced through solidstate fermentation(SSF).This study investigates the impact of SSF on the soluble proteins,peptides,molecular weight(MW),and free amino acids of oats,aiming to explore the complex relationship between amino acid composition and metabolic profiles.By utilizing advanced metabolomics techniques,this study highlights the influence of fermentation on the nutritional and functional properties of oats,providing insights into its potential applications in the food industry.Results showed that fermented samples had lower pH values,soluble protein and peptide,and total amino-acid contents.Additionally,fermentation significantly altered the MW distribution,as high MW proteins and peptides decreased while medium and small MW increased.Similarly,fermentation changed amino-acid composition,increasing the proportions of sweet and umami amino acids while decreasing the bitter amino acids,enhancing the oats-based food taste.Moreover,based on the KEGG database,a number of metabolic pathways were identified in the fermented oats,and protein metabolism was found to be more active.Correlation analyses revealed complex relationships between amino acids and various metabolites,providing insights into the biochemical mechanisms that shape oat taste profiles during fermentation.
基金
supported by the National Natural Science Foundation of China(32072254)
the China Agriculture Research System(CARS-08-G19)
the National Key Research and Development Program of China(2022YFF1100502,2022YFD2100303)
the Key Technology Research and Development Program in Xinjiang Uygur Autonomous Region(2022A02009-3)
The Jiangsu Funding Program for Excellent Postdoctoral Talent.
