Spontaneous fermentation tunes purine metabolism of tomato by modifying bacterical diversity: Based on metabonomics and microbiomics

• DOI: 10.1016/j.lwt.2023.115486
• Publication Date: 2023-11-01T04:43:47Z
• Authors: Xiaojuan Song; Qingli Zhou; Xiefei Li; Qun Huang; Yan Zhou
• Keywords: Purine metabolism; Uracil; Hypoxanthine; Inosine; Xanthine

Guizhou's tomato sour soup (TSS) is a spontaneous fermented food enjoyed by the Miao and Dong ethnic groups. This study utilized non-targeted UPLC-Q/TOF-MS-based metabolomics Illumina Miseq sequencing for assessing metabolic changes occurring between fresh tomatoes TSS. The pH value, titratable acidity, lactic acid acetic content of were measured as 3.18, 33.44 mmol/100 g, 41.78 g/kg, 3.98 respectively. TSS identified total 1,502 metabolite ion features. Compared to tomatoes, exhibited lower levels nucleic acids peptides, but higher organic lipids. Through fermentation, about 26 metabolism pathways, including nucleotide metabolism, purine pyrimidine alanine, significantly altered. analysis indicated negative association (including Guanine monophosphate (GMP), adenosine, guanine, uracil, uridine, inosine) presence Brevibacterium, Nocardiopsis, Serratia, Sutterella, Limnobacter, Collinsella. Additionally, certain purines found be negatively correlated with Lactobacillus, Bifidobacterium, Akkermansia. highlights potential valuable resource isolating purine-degrading bacteria suggests its healthy option individuals hyperuricemia (HUA) gout.