Difference Analysis of White, Red, and Grey Sufu: Crosstalk between Metabolomics, Proteomics, and Microbiomics

Abstract

The present study aimed to systematically analyse the differences in metabolites, proteins, and the microbiota among white sufu (WS), red sufu (RS), and grey sufu (GS) by integrating multi‐omics detection techniques. First, the various metabolites in sufu were identified through widely targeted metabolomics. Then, differential proteins in sufu were screened, and the principal functions of differential proteins were further mined using proteomic techniques. Finally, the microbiota in the sufu were analysed via 16S rRNA sequencing technology to observe differences in the microbial composition. The results showed that approximately 306 metabolites were present in the three kinds of sufu. Among them, there are 448 differential metabolites in RS and WS, 412 differential metabolites in WS and GS, and 517 differential metabolites in RS and GS. A total of 4663 proteins were identified. Among them, 448 differential proteins were found in RS and WS, 412 differential proteins were identified in WS and GS, and 517 differential proteins were detected in RS and GS. Approximately 77 types of microbes were distributed among three kinds of sufu. The population of WS is mainly distributed with 55.3% of protobacteria and 42.5% of Firmicutes. Proteobacteria and Firmicutes were the dominant microbial phyla common to the three kinds of sufu: the dominant bacteria in WS, RS, and GS were Enterobacter, Pantoea, and Kluyveromyces. The integrative crosstalk of multi‐omics analysis illustrated that the metabolites, proteins, and microorganisms in sufu are closely interrelated and together produce unique amino acids in different kinds of sufu.