posted on 2023-12-19, 13:38authored byJoão
A. Rodrigues, Evla Ferro, Rita Araújo, Ana V. Henriques, Ana M. Gomes, Marta W. Vasconcelos, Ana M. Gil
Untargeted nuclear magnetic resonance (NMR) metabolomics
was used
to evaluate compositional changes during yogurt fermentation upon
lupin enrichment compared to traditional conditions. Lupin significantly
changed the sample metabolic profile and its time course dynamics,
seemingly delaying microbial action. The levels of organic and amino
acids were significantly altered, along with those of some sugars,
nucleotides, and choline compounds. Lupin seemed to favor acetate
and formate synthesis, compared to that of citrate and fumarate; a
higher formate levels may suggest increased levels of Streptococcus thermophilus action, compared toLactobacillus bulgaricus. Lupin-yogurt was poorer
in hippurate, lactose (and hence lactate), galactose, glucose-1-phosphate,
and galactose-1-phosphate, containing higher orotate levels (possibly
related to increased uridine derivatives), among other differences.
Trigonelline was confirmed as a lupin marker, possibly together with
glutamate and histidine. Other metabolite trajectories remained unchanged
upon lupin addition, unveiling unaffected underlying processes. These
results demonstrate the usefulness of untargeted NMR metabolomics
to understand/develop new foodstuffs and their production processes,
highlighting the identity of a variety of bioactive metabolites with
importance for human health.