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Fermentation metabolomics (Fungi/Bacteria/Human intenstine)

혈장 분석을 통한 댕댕이, 꾸지뽕 혼합 콩 발효 식품의 항비만 효과 연구
Fig 2. Principal component analysis (PCA; A: positive mode, B: negative mode) score plots and heatmap (C) derived from UPLC-Q-TOF-MS data on CLM during fermentation; ●CLM0h (unfermented CLM), ●FCLM8h (CLM fermented for 8 h), ●FCLM16h (CLM fermented for 16 h), ●FCLM24h (CLM fermented for 24 h), ●FCLM32h (CLM fermented for 32 h), ●FCLM40h (CLM fermented for 40 h), ■FCLM60h (CLM fermented for 60 h). Each data point shown on the heatmap was normalized by the mean values of each set.
Fig 6. PLS-DA score plots (A) and box-whisker plots (B) of statistically significant metabolites showing a tendency for restoration as a result of administration of CLM, FCLM, or xenical in the mouse model of high-fat diet (HFD)-induced obesity; ND (normal-diet group), HD (high-fat diet group), HX (HFD with xenical administrated group), HCLM (HFD with CLM administrated group), HFCLM (HFD with FCLM administrated group). The statistical analysis was performed by an independent t test in comparison with the HD group (# p value < 0.05, *p value < 0.05).

Comparison of Metabolites Variation and Antiobesity Effects of Fermented versus Nonfermented Mixtures of Cudrania tricuspidata, Lonicera caerulea, and Soybean According to Fermentation in vitro and in vivo , Suh DH and Lee CH et al., Plos one 2016

산업적 공정으로 제조된 메주의 숙성기간 동안의 대사체 분석
Fig. 1. Processing method and basic information (pH and salinity) of doenjang (a). PLS-DA score plots and loading plots derived from the GC?TOF-MS (b and c) and UPLC?QTOF - MS (d and e) data sets of doenjang samples collected at different processing steps (soybean, +; steaming and drying, d; meju fermentation, N; brining, j; doenjangaging,?). Plot annotation: 1, lactic acid; 2, malonic acid; 3, succinic acid; 4, malic acid; 5, citric acid; 6, alanine; 7, valine; 8, leucine; 9, isoleucine; 10, proline; 11, glycine; 12, serine; 13, threonine; 14, methionine; 15, aspartic acid; 16, pyroglutamic acid; 17, c-aminobutyric acid; 18, glutamic acid; 19, phenylalanine; 20, glutamine; 21, ornithine; 22, lysine; 23, histidine; 24, tyrosine; 25, glycerol; 26, arabinose; 27, arabitol; 28, fructose; 29, mannose; 30, galactose; 31, glucose; 32, mannitol; 33, inositol; 34, sucrose; 35, maltose; 36, melibiose; 37, raffinose; 38, palmitic acid; 39, linoeic acid; 40, oleic acid; 41, linolenic acid; 42, stearic acid; 43, urcil; 44, malonyldaidzin; 45, malonylglycitin; 46, malonylgenistin; 47, acetyldaidzin; 48, acetylglycitin; 49, acetylgenistin; 50, daidzin; 51, glycitin; 52, genistin; 53, daidzein; 54, glycitein; 55, genistein; 56, soyasaponin I; 57, soyasaponin II; 58, soyasaponin III; 59, soyasaponin IV; 60, soyasaponin V; 61, soyasaponin cg; 62, soyasaponin ca; 63, soyasaponin Bd; 64, soyasaponin Be.
Fig. 2. Primary metabolite changes of doenjang during processing. (A) carbohydrate metabolism, (B) amino acid metabolism, (C) fatty acid metabolism. Fold changes were calculated (peak area [log10]) as the ratio of each sample to soybeans.

Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing,
Lee SY and Lee CH et al., http://dx.doi.org/10.1016/j.foodchem.2014.05.089