Untargeted LC-QTOF-MS/MS based metabolomics approach for revealing bioactive components in probiotic fermented coffee brews. (November 2021)

• Record Type: Journal Article
• Authors: Chan, Mei Zhi Alcine; Lau, Hazel; Lim, Si Ying; Li, Sam Fong Yau; Liu, Shao-Quan
• Is Part Of: Food research international. Volume 149(2021)
• Publication Date: 2021-11
• Subjects: Quadrupole time-of-flight mass spectrometry -- Metabolic footprint -- Lacticaseibacillus rhamnosus GG -- Saccharomyces boulardii CNCM-I745 -- Biotransformation -- Functional food -- Postbiotic -- Non-dairy; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110656
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Coffee brews were fermented with L. rhamnosus GG, and/or S. boulardii CNCM-I745. Untargeted metabolomics approach discriminated differentially fermented coffees. Postbiotics (e.g. aromatic amino acid catabolites) were generated by the bacteria. Postbiotics (e.g. isopropylmalic acid, fatty acids) were produced by the yeast. Results justify additional potential functionalities of probiotic fermented foods. Abstract: Amidst trends in non-dairy probiotic foods and functional coffees, we recently developed a fermented coffee brew containing high live counts of the probiotics Lacticaseibacillus rhamnosus GG and Saccharomyces boulardii CNCM-I745. However, probiotic fermentation did not alter levels of principal coffee bioactive components based on targeted analyses. Here, to provide therapeutic justification compared to other non-fermented coffee brews, we aimed to discover postbiotics in coffee brews fermented with L. rhamnosus GG and/or S. boulardii CNCM-I745. By using an untargeted LC-QTOF-MS/MS based metabolomics approach coupled with validated multivariate analyses, 37 differential metabolites between fermentation treatments were putatively annotated. These include the production of postbiotics such as 2-isopropylmalate by S. boulardii CNCM-I745, and aromatic amino acid catabolites (indole-3-lactate, p -hydroxyphenyllactate, 3-phenyllactate), and hydroxydodecanoic acid by L. rhamnosus GG. Overall, LC-QTOF based untargeted metabolomics can be an effective approach to uncover postbiotics, which may substantiate additional potential functionalities of probiotic fermented foods compared to their non-fermented counterparts.