Effects of Food Processing on the Nutrient Composition of Pyropia yezoensis Products Revealed by NMR-based Metabolomic Analysis

Yangfang Ye¹, Rui Yang¹, Yongjiang Lou¹, Juanjuan Chen¹, Xiaojun Yan^1, and Huiru Tang²

¹School of Marine Sciences, Ningbo University, Ningbo, China

²State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics, Wuhan Institute of Physics and Mathematics, Chinese Academy of Sciences, Wuhan, China

Cite this paper:
Yangfang Ye, Rui Yang, Yongjiang Lou, Juanjuan Chen, Xiaojun Yan and Huiru Tang. Effects of Food Processing on the Nutrient Composition of Pyropia yezoensis Products Revealed by NMR-based Metabolomic Analysis. Journal of Food and Nutrition Research. 2014; 2(10):749-756. doi: 10.12691/jfnr-2-10-15

Abstract

The laver product is processed from fresh thallus of Pyropia yezoensis by washing, cutting, roasting, and seasoning. The nutrient composition of raw materials, semi-finished products, and finished products of P. yezoensis was systematically characterized using NMR spectroscopy and multivariate data analysis. The results showed that the nutrient composition of P. yezoensis was dominated by 11 amino acids, 11 carboxylic acids, four choline metabolites, and four sugars. The seasoning unsurprisingly caused a significant elevation in the levels of sucrose, glucose, and glutamate in the finished products, up to 38.67 ± 4.91 mg/g, 4.22 ± 0.55 mg/g, and 17.60 ± 1.93 mg/g, respectively. However, other food processing procedures such as washing and roasting may be also responsible for widespread changes of nutrient composition including amino acids, carboxylic acids, choline metabolites, laminitol, floridoside, and isofloridoside from raw materials to finished products of seaweed. Typically, the levels of choline-O-sulfate and isofloridoside were respectively decreased to 5.93 ± 0.86 mg/g and 0.67 ± 0.09 mg/g after food processing. These findings offer essential information for the effects of food processing on the nutrient composition of seaweed products and demonstrate that NMR-based metabolomic strategy is of important values for understanding the effects of food processing on the quality and taste of seaweed products.

Keywords:
Pyropia yezoensis nutritional value Pyropia yezoensis processing nuclear magnetic resonance (NMR) of Pyropia yezoensis components multivariate data analysis

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	Asamizu, E, Nakajima, M, Kitade, Y, Saga, N, Nakamura, Y, & Tabata, S. (2003). Comparison of RNA expression profiles between the two generations of Porphyra yezoensis (Rhodophyta), based on expressed sequence tag frequency analysis. Journal of Phycology, 39 (5), 923-930.
[2]	Tseng, CK. (2004). The past, present and future of phycology in China. Hydrobiologia, 512, 11-20.
[3]	Santoso, J, Gunji, S, Yoshie-Stark, Y, & Suzuki, T. (2010). Mineral contents of Indonesian seaweeds and mineral solubility affected by basic cooking. Food Science and Technology Research, 12 (1), 59-66.
[4]	Chan, JC-C, Cheung, PC-K, & Ang, PO. (1997). Comparative studies on the effect of three drying methods on the nutritional composition of seaweed Sargassum hemiphyllum (Turn.) C. Ag.. J Journal of Agricultural and Food Chemistry, 45 (8), 3056-3059.
[5]	Noda, H. (1993). Health benefits and nutritional properties of nori. Journal of Applied Phycology, 5, 255-258.
[6]	Zhang, WY, Chen, H, Wang, SJ, Xia, ZH, Fei, XG, & Tan, RX. (2001). An acidic polysaccharide with xylose branches from Porphyra yezoensis. Chinese Science Bulletin, 46 (3), 207-209.
[7]	Zhou, CS, & Ma, HL. (2006). Ultrasonic degradation of polysaccharide from a red algae (Porphyra yezoensis). Journal of Agricultural and Food Chemistry, 54 (6), 2223-2228.
[8]	Takahashi, K, Hirano, Y, Araki, S, & Hattori, M. (2000). Emulsifying ability of porphyran prepared from dried nori, Porphyra yezoensis, a red alga. Journal of Agricultural and Food Chemistry, 48 (7), 2721-2725.
[9]	Hirano, Y, Hattori, M, & Takahashi, K. (2005). Interaction of porphyran with a hydrophobic surface and stabilization of liposomes. Journal of Agricultural and Food Chemistry, 53 (25), 9800-9804.
[10]	Miyamoto, E, Yabuta, Y, Kwak, CS, Enomoto, T, & Watanabe, F. (2009). Characterization of vitamin B12 compounds from Korean purple lavor (Porphyra sp.) products. Journal of Agricultural and Food Chemistry, 57 (7), 2793-2796.
[11]	Qu, WJ, Ma, HL, Pan, ZL, Luo, L, Wang, ZB, & He, RH. (2010). Preparation and antihypertensive activity of peptides from Porphyra yezoensis. Food Chemistry, 123 (1), 14-20.
[12]	Niwa, K, Furuita, H, & Aruga, Y. (2003). Free amino acid contents of the gametophytic blades from the green mutant conchocelis and the heterozygous conchocelis in Porhyra yezoensis Ueda (Bangiales, Rhodophyta). Journal of Applied Phycology, 15, 407-413.
[13]	Niwa, K, Furuita, H, & Yamamoto, T. (2008). Changes of growth characteristics and free amino acid content of cultivated Porhyra yezoensis Ueda (Bangiales Rhodophyta) blades with the progression of the number of harvests in a nori farm. Journal of Applied Phycology, 20, 687-693.
[14]	Tarachiwin, L, Ute, K, Kobayashi, A, & Fukusaki, E. (2007). 1H NMR based metabolomic profiling in the evaluation of Japanese green tea quality. Journal of Agricultural and Food Chemistry, 55 (23), 9330-9336.
[15]	Cho, IH, Kim, YS, & Choi, HK. (2007). Metabolomic discrimination of different grades of pine-mushroom (Tricholoma matsutake Sing) using 1H NMR spectrometry and multivariate data analysis. Journal of Pharmaceutical and Biomedical Analysis, 43 (3), 900-904.
[16]	Choi, H-K, Yoon, J-H, Kim, Y-S, & Kwon, DY. (2007). Metabolomic profiling of Cheonggukjang during fermentation by 1H NMR spectrometry and principal components analysis. Process Biochemistry, 42 (2), 263-266.
[17]	Ko, B-K, Ahn, H-J, van den Berg, F, Lee, C-H, & Hong, Y-S. (2009). Metabolomic insight into soy sauce through 1H NMR spectroscopy. Journal of Agricultural and Food Chemistry, 57 (15), 6862-6870.
[18]	Ye, YF, Zhang, LM, Tang, HR, & Yan, XJ. (2012). Survey of nutrients and quality assessment of crab paste by 1H NMR spectroscopy and multivariate data analysis. Chinese Science Bulletin, 57(25), 3353-3362.
[19]	Ye, YF, Zhang, LM, Yang, R, Luo, QJ, Chen, HM, Yan, XJ, & Tang HR. (2013). Metabolic phenotypes associated with high-temperature tolerance of Porphyra haitanensis strains. Journal of Agricultural and Food Chemistry, 61 (35), 8356-8363.
[20]	Xiao, CN, Hao, FH, Qin, XR, Wang, YL, & Tang, HR. (2009). An optimized buffer system for NMR-based urinary metabonomics with effective pH control, chemical shift consistency and dilution minimization. Analyst, 134: 916-925.
[21]	Xiao, CN, Dai, H, Liu, HB, Wang, YL, & Tang, HR. (2008). Revealing the metabonomic variation of rosemary extracts using 1H NMR spectroscopy and multivariate data analysis. Journal of Agricultural and Food Chemistry, 56 (21), 10142-10153.
[22]	Dai, H, Xiao, CN, Liu, HB, & Tang, HR. (2010). Combined NMR and LC-MS analysis reveals the metabonomic change in Salvia miltiorrhiza Bunge induced by water depletion. Journal of Proteome Research, 9 (3), 1460-1475.
[23]	Eriksson, L, Trygg, J, & Wold, S. (2008). CV-ANOVA for significance testing of PLS and OPLS (R) models. Journal of Chemometrics, 22 (11-12), 594-600.
[24]	Cloarec, O, Dumas, ME, Trygg, J, Craig, A, Barton, RH, Lindon, JC, Nicholson, JK, & Holmes, E. (2005). Evaluation of the orthogonal projection on latent structure model limitations caused by chemical shift variability and improved visualization of biomarker changes in 1H NMR spectroscopic metabonomic studies. Analytical Chemistry, 77 (2), 517-526.
[25]	Fan, TWM. (1996). Metabolite profiling by one- and two-dimensional NMR analysis of complex mixtures. Progress in Nuclear Magnetic Resonance Spectroscopy, 28, 161-219.
[26]	Fan, TWM, & Lane, AN. (1996). Structure-based profiling of metabolites and isotopomers by NMR. Progress in Nuclear Magnetic Resonance Spectroscopy, 52, 69-117.
[27]	Yoshie, Y, Suzuki, T, Shirai, T, & Hirano, T. (1994). Changes in the contents of dietary fibers, minerals, free amino acids, and fatty acids during processing of dried nori. Nippon Suisan Gakkaishi, 60, 117-123.
[28]	Chen, DW, Zhang, M, & Shretha, S. (2007). Compositional characteristics and nutritional quality of Chinese mitten crab (Eriocheir sinensis). Food Chemistry, 103 (4), 1343-1349.
[29]	Stapleton, PP, Charles, RP, Redmond, HP, & Bouchier-Hayes, DJ. (1997). Taurine and human nutrition, Clinical Nutrition, 16, 103-108.
[30]	Kurihara, K. (2009). Glutamate: from discovery as a food flavor to role as a basic taste (umami). The American Journal of Clinical Nutrition, 90 (3), 719S-722S.