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Unveiling molecular changes in guabiju during Aspergillus brasiliensis cultivation: insights from untargeted metabolomics

ABSTRACT:

Black aspergilli exhibit remarkable bioconversion potential by transforming plant matrices into bioactive compounds, although their metabolic processes remain underexplored. This study investigated the biotransformation of metabolites during the solid-state cultivation of guabiju (Myrcianthes pungens) by Aspergillus brasiliensis using an LC-MS-based untargeted metabolomics approach, aiming to elucidate dynamic changes in metabolite profiles over 0, 3, 7, 10 and 15 days of cultivation. Key metabolites, such as gallic acid, epigallocatechin, mono- and di- O-galloylquinic acids, quercetin and citric acid, increased during cultivation, with a significant rise in gallic acid release and citric acid production observed after seven days. Fungal metabolites including hexylitaconic acid also increased, indicating potential to produce itaconic acid-derived compounds. Data analysis indicated that most significant metabolic changes occurred within the first seven days, especially for tannin hydrolysis and organic acid production. These findings highlighted the potential of A. brasiliensis to enhance fermented foods through targeted biotransformation.

INSTRUMENT(S): Liquid Chromatography MS - negative - reverse phase, Liquid Chromatography MS - positive - reverse phase

PROVIDER: MTBLS12436 | MetaboLights | 2025-08-08

REPOSITORIES: MetaboLights

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Project description:A koji mold Aspergillus kawachii is used for making a Japanese distilled spirit, shochu. During making shochu, A. kawachii is grown in a solid-state culture comprised of steamed grains such as rice or barley, termed koji, to convert the starch to glucose and also to produce citric acid. During this process, cultivation temperature of A. kawachii is generally controlled by raising to 40M-BM-0C and then lowering to 30M-BM-0C. The cultivation at 40M-BM-0C and the following at lower temperature of 30M-BM-0C has important roles in the elevated activity of amylase and starting an accumulation of a large amount of citric acid, respectively. In this study, we investigated the effect of temperature on the gene expression of A. kawachii when barley was used as ingredient for making koji. The results of DNA microarray and gene ontology analysis showed that the expression of genes involved in the metabolic processes of glycerol, trehalose, and pentose phosphate that branch from glycolysis was down-regulated by shifting the cultivation temperature from 40M-BM-0C from 30M-BM-0C. In addition, reduction in the expression of the genes related with heat shock responses and increasing in the expression of the genes related with amino acid transport after the temperature lowering were found to be significant change. These results suggested that the cultivation at 40M-BM-0C is stressful event for the A. kawachii and the heat adaption lead to the depression of citric acid accumulation through activation of the branching pathways from glycolysis. The gene expression profile obtained in this study will help to understand the gene regulation during koji-making process to optimize A. kawachii as industrial microorganism. Gene expression of Aspergillus kawachii in barley koji was measured at 25, 26.5, and 44 hours at two different temperature control. Three independent experiments were performed at each time (25, 26.5, or 44 hours) using different barley koji for each expreriment.

			Action	DRS
	B0_1neg.mzML	Mzml
	B0_2neg.mzML	Mzml
	B0_3neg.mzML	Mzml
	B10_1neg.mzML	Mzml
	B10_2neg.mzML	Mzml

Dataset Information

Unveiling molecular changes in guabiju during Aspergillus brasiliensis cultivation: insights from untargeted metabolomics

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