基于电子舌和非靶向代谢组学分析不同灵芝菌株滋味和差异代谢物

Analysis of Taste and Differential Metabolites of Different Ganoderma lucidum Strains Based on Electronic Tongue and Non-targeted Metabolomics

为探究不同灵芝菌株的滋味和代谢物差异性,以不同灵芝菌株的子实体为样品,采用电子舌测定21个不同灵芝菌株水提液滋味,使用超高效液相色谱和质谱的非靶向代谢组学技术,结合主成分分析(Principal component analysis,PCA)、正交偏最小二乘判别分析(Orthogonal partial least squares-discriminant analysis,OPLS-DA)等统计学方法对滋味聚类分析的结果选取出3个灵芝菌株(GL229、GL219、GL236)水提液进行代谢物鉴定分析。结果表明,不同灵芝菌株水提液的酸味、鲜味、苦味和咸味响应值差异比较大。3个不同灵芝菌株水提液样品共鉴定出6057个代谢物,GL219与GL229、GL236与GL229、GL219与GL236之间的差异代谢物分别有1282、1311、1966个。其中,3个对比组间共有差异代谢产物有123个,组间共有差异代谢产物包括有机酸及其衍生物、苯环类化合物、有机氧化合物、有机杂环化合物、脂类和类脂类化合物等,主要差异代谢物有Jamaicamide C、 2-异丙基苹果酸(2-Isopropylmalicacid)、 1-萘胺(1-Naphthylamine)、对羟基苯乙胺(Tyramine)、京尼平(Genipin)等。差异代谢物L-谷氨酰胺(L-Glutamine)、谷氨酰胺(Glutamine)、辛可宁(Cinchonine)、龙葵次碱(Solanidine)、苯乙醛(Phenylacetaldehyde)和去氢胆酸(Dehydrocholic acid)是滋味物质,对不同灵芝菌株水提液的滋味差异有一定的贡献作用。本研究说明代谢组学可用于分析不同滋味的灵芝的代谢物差异,可为灵芝滋味物质基础提供一定的理论依据。

In order to explore the differences of taste and metabolites of different Ganoderma lucidum strains,the fruiting bodies of different Ganoderma lucidum strains were taken as samples,the taste of aqueous extracts of 21 different Ganoderma lucidum strains were determined by electronic tongue.The non-targeted metabonomics techniques of ultra high performance liquid chromatography and mass spectrometry were used.Combined with principal component analysis(PCA)and orthogonal partial least square discriminant analysis(OPLS-DA)and other statistical methods based on the results of taste cluster analysis,three different Ganoderma lucidum strains(GL229,GL219,GL236)were selected for metabolite identification and analysis.The results showed that the response values of sour,umami,bitter and salty taste of water extracts of different Ganoderma lucidum strains were quite different.A total of 6057 metabolites were identified from the water extracts of three different Ganoderma lucidum strains.There were 1282,1311 and 1966 differential metabolites between GL219 and GL229,GL236 and GL229,GL219 and GL236,respectively.There were 123 differential metabolites among the three control groups,including organic acids and their derivatives,benzene ring compounds,organic oxygen compounds,organic heterocyclic compounds,lipids and lipid compounds.The main differential metabolites were Jamaicamide C,2-isopropylmalicacid,1-naphthylamine,tyramine,genipin and so on.The differential metabolites L-glutamine,glutamine,cinchonine,solanidine,phenylacetaldehyde and dehydrocholicacid were flavor substances,which contributed to the taste differences of water extracts of different Ganoderma lucidum strains.This study showed that metabonomics could be used to analyze the compositions differences of Ganoderma lucidum with different taste.Therefore,it could provide a theoretical basis for the material basis of Ganoderma lucidum taste.