Journal of Microbiology and Biotechnology

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Metabolite Profiling and Microbial Community of Traditional Meju Show Primary and Secondary Metabolite Differences Correlated with Antioxidant Activities

  • Song, Da Hye (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Chun, Byung Hee (Department of Life Science, Chung-Ang University) ;
  • Lee, Sunmin (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Reddy, Chagam Koteswara (Department of Bioscience and Biotechnology, Konkuk University) ;
  • Jeon, Che Ok (Department of Life Science, Chung-Ang University) ;
  • Lee, Choong Hwan (Department of Bioscience and Biotechnology, Konkuk University)
  • Received : 2020.07.21
  • Accepted : 2020.09.01
  • Published : 2020.11.28
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Abstract

Meju, a type of fermented soybean paste, is used as a starter in the preparation of various Korean traditional soybean-based foods. In this study, we performed Illumina-MiSeq paired-end sequencing for microbial communities and mass spectrometry analysis for metabolite profiling to investigate the differences between 11 traditional meju products from different regions across Korea. Even though the bacterial and fungal communities showed remarkable variety, major genera including Bacillus, Enterococcus, Variovorax, Pediococcus, Weissella, and Aspergillus were detected in every sample of meju. The metabolite profile patterns of the 11 samples were clustered into two main groups: group I (M1-5) and group II (M6-11). The metabolite analysis indicated a relatively higher amino acid content in group I, while group II exhibited higher isoflavone, soyasaponin, and lysophospholipid contents. The bioactivity analysis proved that the ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical-scavenging activity was higher in group II and the FRAP (ferric reducing antioxidant power) activity was higher in group I. The correlation analysis revealed that the ABTS activity was isoflavonoid, lipid, and soyasaponin related, whereas the FRAP activity was amino acid and flavonoid related. These results suggest that the antioxidant activities of meju are critically influenced by the microbiome and metabolite dynamics.

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References

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