Composition of tempeh metabolome from three seeds (Phaseolus vulgaris L., Glycine max L. and Cicer arietinum L.) treated with two fungi (Rhizopus oryzae and Rhizopus stolonifer)

Abstract

Abstract The black beans, soybeans, and chickpeas are three of the seeds that make up the top 10 most important grains in the world food industry. Fermentation is an important process that changes the organoleptic and nutritional properties of foods. Fermented foods using strains of Rhizopus spp., and seeds-like based (also known as tempeh) have aroused special interest. The aim of this study was to conduct a comparative analysis of the metabolome of three distinct seeds before and after fermentation with two nonpathogenic funguses (Rhizopus oryzae and Rhizopus stolonifer) using a targeted metabolomic approach. A total of 43 biochemical molecules (12 amino acids and 31 acylcarnitines) were measured in three different seeds fermented by two fungi using mass spectrometer. In the three pulses, the most abundant amino acid was Arg and the most abundant acylcarnitine was C8:1, both of which decreased substantially after 24h exposure to fungi, except for Glma that increases.