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Metabolomic profiling of Cheonggukjang during fermentation by 1H NMR spectrometry and principal components analysis

Paper ID Volume ID Publish Year Pages File Format Full-Text
35966 45116 2007 4 PDF Available
Title
Metabolomic profiling of Cheonggukjang during fermentation by 1H NMR spectrometry and principal components analysis
Abstract

Metabolomic analysis of extracts of Cheonggukjang was carried out using 1H nuclear magnetic resonance (NMR) spectrometry and principal components analysis (PCA). The major peaks in the 1H NMR spectra of the 50% methanol fraction were assigned to isoleucine/leucine, lactate, alanine, acetic acid, citric acid, choline, fructose, sucrose, tyrosine, phenylalanine and formic acid. The first two principle components (PC1 and PC2) of the 1H NMR spectra of the aqueous fraction allowed discrimination of Cheonggukjang extracts of samples obtained after different periods of fermentation. These two principal components cumulatively accounted for 98.5% of the total variation of all variables. The major peaks within the 1H NMR spectra that contributed to discrimination of different samples were assigned to isoleucine/leucine, lactate, acetic acid, citric acid, choline, fructose, glucose and sucrose. This metabolomic analysis of samples of Cheonggukjang extract demonstrates that NMR and PCA can be used to obtain standard trajectory plots and related information for Cheonggukjang and other fermented foods.

Keywords
Metabolomic analysis; Cheonggukjang; 1H NMR; Principal component analysis
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Metabolomic profiling of Cheonggukjang during fermentation by 1H NMR spectrometry and principal components analysis
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 42, Issue 2, February 2007, Pages 263–266
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us