Evaluation of the bitter components of bamboo shoots using a metabolomics approach.
Food Funct
; 10(1): 90-98, 2019 Jan 22.
Article
em En
| MEDLINE
| ID: mdl-30560250
ABSTRACT
Bamboo shoots, most of which are bitter in taste, are a traditional vegetable eaten in Asia. However, our understanding of the components responsible for this bitterness is limited. In this study, we used metabolomic and phytochemical analyses to scientifically study bamboo shoot bitterness. Based on oral evaluation, 16 common bamboo shoots were categorized into four bitterness groups. The most bitter species was Pleioblastus amarus. Thus, we isolated and performed a detailed spectroscopic analysis of 14 main compounds from this species. The correlation between the concentration of these components and bitterness in four representative bamboo shoot species was then analyzed by UPLC-MRM-MS and PLS-DA. It appears that bamboo shoot bitterness is largely due to l-phenylalanine, uridine, l-omithine, l-tryptophan, and adenine, with l-phenylalanine being the greatest contributor. In addition to identifying the primary component involved in bamboo shoot bitterness, this study also outlines a novel method for evaluating the bitterness of natural foods.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Verduras
/
Brotos de Planta
/
Bambusa
/
Aromatizantes
Limite:
Adult
/
Female
/
Humans
/
Male
/
Middle aged
Idioma:
En
Revista:
Food Funct
Ano de publicação:
2019
Tipo de documento:
Article
País de afiliação:
China