Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat
IntroductionBlack-bone chicken meat is rich in nutritional substances and bioactive compounds. Stewing is a traditional and healthy cooking style for black-bone chicken meat. However, the alteration of metabolites in chicken meat during stewing is still unknown.MethodsA comprehensive analysis of Lue...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2024-11-01
|
| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2024.1479607/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846151809536622592 |
|---|---|
| author | Ling Wang Ling Wang Ling Wang Guojin Li Jie Gao Jia Cheng Jia Cheng Jia Cheng Zhengnan Yuan Hongzhao Lu Hongzhao Lu Hongzhao Lu Hongzhao Lu Wenxian Zeng Wenxian Zeng Wenxian Zeng Wenxian Zeng Tao Zhang Tao Zhang Tao Zhang Tao Zhang |
| author_facet | Ling Wang Ling Wang Ling Wang Guojin Li Jie Gao Jia Cheng Jia Cheng Jia Cheng Zhengnan Yuan Hongzhao Lu Hongzhao Lu Hongzhao Lu Hongzhao Lu Wenxian Zeng Wenxian Zeng Wenxian Zeng Wenxian Zeng Tao Zhang Tao Zhang Tao Zhang Tao Zhang |
| author_sort | Ling Wang |
| collection | DOAJ |
| description | IntroductionBlack-bone chicken meat is rich in nutritional substances and bioactive compounds. Stewing is a traditional and healthy cooking style for black-bone chicken meat. However, the alteration of metabolites in chicken meat during stewing is still unknown.MethodsA comprehensive analysis of Lueyang black-bone chicken meat metabolites was performed in fresh chicken meat (FM), short-term heat-pretreated meat (PM), fully cooked meat (CM) and chicken soup (CS) via untargeted metabolomics.ResultsBy comparison, 200, 992 and 891 significantly differentially metabolites (DMs) were identified in the PM vs. FM, CM vs. FM and CS vs. FM comparisons, respectively. These DMs mainly included amino acids, peptides, carbohydrates and lipids. During the heating process, the abundances of Ser, Ala, Tyr, niacinamide, galactose, guanosine 3′-monophosphate and inosine 5′-monophosphate in chicken meat significantly decreased and were partially dissolved in the soup. Due to the hydrolysis of phospholipids, the relative contents of unsaturated lipids, especially a range of lysophosphatidylcholines, lysophosphatidylethanolamines, arachidonic acid and derivatives, increased in fully cooked meat.DiscussionPretreatment had little impact on the changes in metabolites in chicken meat. During stewing, the dissolved amino acids, carbohydrates and nucleic acids could enhance the taste quality of chicken soup, and the high abundance of unsaturated lipids could promote the nutritional quality of black-bone chicken meat. In summary, these data provide helpful information for nutritional quality studies on the metabolite profiles of black-bone chicken meat. |
| format | Article |
| id | doaj-art-204b51addfc943059dc35cf91aabfe38 |
| institution | Kabale University |
| issn | 2296-861X |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj-art-204b51addfc943059dc35cf91aabfe382024-11-27T04:34:35ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2024-11-011110.3389/fnut.2024.14796071479607Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meatLing Wang0Ling Wang1Ling Wang2Guojin Li3Jie Gao4Jia Cheng5Jia Cheng6Jia Cheng7Zhengnan Yuan8Hongzhao Lu9Hongzhao Lu10Hongzhao Lu11Hongzhao Lu12Wenxian Zeng13Wenxian Zeng14Wenxian Zeng15Wenxian Zeng16Tao Zhang17Tao Zhang18Tao Zhang19Tao Zhang20School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, ChinaShaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Hanzhong, ChinaQinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development, Shaanxi University of Technology, Hanzhong, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, ChinaShaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment, Shaanxi University of Technology, Hanzhong, ChinaShaanxi Baiweiyuan Network Technology Company, Hanzhong, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, ChinaShaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Hanzhong, ChinaQinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development, Shaanxi University of Technology, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment, Shaanxi University of Technology, Hanzhong, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, ChinaShaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Hanzhong, ChinaQinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development, Shaanxi University of Technology, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment, Shaanxi University of Technology, Hanzhong, ChinaSchool of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, ChinaShaanxi University Engineering Research Center of Quality Improvement and Safety Control of Qinba Special Meat Products, Hanzhong, ChinaQinba Mountain Area Collaborative Innovation Center of Bioresources Comprehensive Development, Shaanxi University of Technology, Hanzhong, ChinaQinba State Key Laboratory of Biological Resources and Ecological Environment, Shaanxi University of Technology, Hanzhong, ChinaIntroductionBlack-bone chicken meat is rich in nutritional substances and bioactive compounds. Stewing is a traditional and healthy cooking style for black-bone chicken meat. However, the alteration of metabolites in chicken meat during stewing is still unknown.MethodsA comprehensive analysis of Lueyang black-bone chicken meat metabolites was performed in fresh chicken meat (FM), short-term heat-pretreated meat (PM), fully cooked meat (CM) and chicken soup (CS) via untargeted metabolomics.ResultsBy comparison, 200, 992 and 891 significantly differentially metabolites (DMs) were identified in the PM vs. FM, CM vs. FM and CS vs. FM comparisons, respectively. These DMs mainly included amino acids, peptides, carbohydrates and lipids. During the heating process, the abundances of Ser, Ala, Tyr, niacinamide, galactose, guanosine 3′-monophosphate and inosine 5′-monophosphate in chicken meat significantly decreased and were partially dissolved in the soup. Due to the hydrolysis of phospholipids, the relative contents of unsaturated lipids, especially a range of lysophosphatidylcholines, lysophosphatidylethanolamines, arachidonic acid and derivatives, increased in fully cooked meat.DiscussionPretreatment had little impact on the changes in metabolites in chicken meat. During stewing, the dissolved amino acids, carbohydrates and nucleic acids could enhance the taste quality of chicken soup, and the high abundance of unsaturated lipids could promote the nutritional quality of black-bone chicken meat. In summary, these data provide helpful information for nutritional quality studies on the metabolite profiles of black-bone chicken meat.https://www.frontiersin.org/articles/10.3389/fnut.2024.1479607/fullblack-bone chickenstewingchicken soupuntargeted metabolomicsunsaturated lipids |
| spellingShingle | Ling Wang Ling Wang Ling Wang Guojin Li Jie Gao Jia Cheng Jia Cheng Jia Cheng Zhengnan Yuan Hongzhao Lu Hongzhao Lu Hongzhao Lu Hongzhao Lu Wenxian Zeng Wenxian Zeng Wenxian Zeng Wenxian Zeng Tao Zhang Tao Zhang Tao Zhang Tao Zhang Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat Frontiers in Nutrition black-bone chicken stewing chicken soup untargeted metabolomics unsaturated lipids |
| title | Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat |
| title_full | Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat |
| title_fullStr | Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat |
| title_full_unstemmed | Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat |
| title_short | Untargeted metabolomics reveals the alteration of metabolites during the stewing process of Lueyang black-bone chicken meat |
| title_sort | untargeted metabolomics reveals the alteration of metabolites during the stewing process of lueyang black bone chicken meat |
| topic | black-bone chicken stewing chicken soup untargeted metabolomics unsaturated lipids |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2024.1479607/full |
| work_keys_str_mv | AT lingwang untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT lingwang untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT lingwang untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT guojinli untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT jiegao untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT jiacheng untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT jiacheng untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT jiacheng untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT zhengnanyuan untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT hongzhaolu untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT hongzhaolu untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT hongzhaolu untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT hongzhaolu untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT wenxianzeng untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT wenxianzeng untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT wenxianzeng untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT wenxianzeng untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT taozhang untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT taozhang untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT taozhang untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat AT taozhang untargetedmetabolomicsrevealsthealterationofmetabolitesduringthestewingprocessoflueyangblackbonechickenmeat |