UPLC/ESI-MS/MS analysis of compositional changes for organosulfur compounds in garlic (Allium sativum L.) during fermentation.
In this study, we used liquid chromatography coupled to ion trap mass spectrometry (MS) for the quantification of 11 organosulfur compounds and analysis of their compositional changes in garlic during fermentation using 3 different microbe strains. The calibration curves of all 11 analytes exhibited good linearity (R⩾0.995), and the mean recoveries measured at three concentrations were greater than 81.63% with relative standard deviations of less than 12.79%. Investigation of the compositional changes revealed that the γ-glutamyl peptides content in fermented blanched garlic reduced, whereas the content of the compounds in biosynthesis of S-allyl-l-cysteines from γ-glutamyl peptides increased significantly. Our results also indicated that starter cultures can be used selectively in the production of fermented garlic to increase the amounts of the desired organosulfur compounds.
Food Analysis Center, Korea Food Research Institute, 516 Backhyun-dong, Bundang-gu, Sungnam-si, Gyeonggi-Do 463-746, Republic of Korea.
Sunyoung
S
Kim
Research Group of Gut Microbiome, Korea Food Research Institute, 516 Backhyun-dong, Bundang-gu, Sungnam-si, Gyeonggi-Do 463-746, Republic of Korea.
So-Lim
SL
Park
Food Analysis Center, Korea Food Research Institute, 516 Backhyun-dong, Bundang-gu, Sungnam-si, Gyeonggi-Do 463-746, Republic of Korea.
Sanghee
S
Lee
Research Group of Gut Microbiome, Korea Food Research Institute, 516 Backhyun-dong, Bundang-gu, Sungnam-si, Gyeonggi-Do 463-746, Republic of Korea; University of science and technology (UST), Daejeon 305-350, Republic of Korea.
So-Young
SY
Lee
Department of Biotechnology, CHA University, 335 Pangyo-ro, Bundang-gu, Seongnam, Gyeonggi-Do 13488, Republic of Korea.
Sungho
S
Ko
Food Analysis Center, Korea Food Research Institute, 516 Backhyun-dong, Bundang-gu, Sungnam-si, Gyeonggi-Do 463-746, Republic of Korea. Electronic address: myyoo@kfri.re.kr.
Miyoung
M
Yoo
D002853:Chromatography, Liquid; D005285:Fermentation; D005737:Garlic / Q000737:chemistry* / Q000382:microbiology; D017365:Spices / Q000032:analysis* / Q000382:microbiology; D013457:Sulfur Compounds / Q000032:analysis / Q000378:metabolism*; D053719:Tandem Mass Spectrometry
D013457:Sulfur Compounds
Allium sativum; Garlic; LC/MS/MS; Organosulfur compounds; S-alk(en)yl-l-cysteines sulfoxides