MetaboLightsapplication/xmlftp://ftp.ebi.ac.uk/pub/databases/metabolights/studies/public/MTBLS14885/m_MTBLS14885_LC-MS_negative_reverse-phase-1_maf.tsvftp://ftp.ebi.ac.uk/pub/databases/metabolights/studies/public/MTBLS14885/m_MTBLS14885_LC-MS_positive_reverse-phase-1_maf.tsvftp://ftp.ebi.ac.uk/pub/databases/metabolights/studies/public/MTBLS14885/a_MTBLS14885_LC-MS_negative_reverse-phase.txtftp://ftp.ebi.ac.uk/pub/databases/metabolights/studies/public/MTBLS14885/a_MTBLS14885_LC-MS_positive_reverse-phase.txtftp://ftp.ebi.ac.uk/pub/databases/metabolights/studies/public/MTBLS14885/i_Investigation.txtftp://ftp.ebi.ac.uk/pub/databases/metabolights/studies/public/MTBLS14885/s_MTBLS14885.txtprimary200OKftp://ftp.ebi.ac.uk/pub/databases/metabolights/studies/public/MTBLS14885Metabolites were annotated and identified by matching their accurate experimental mass-to-charge ratios (m/z) and MS/MS fragmentation spectra against reference standards as well as online databases, including METLIN, HMDB, and PubChem, with a mass tolerance threshold of 10 ppm.MetaboLightsPublicLiquid Chromatography MS - negative - reverse-phaseLiquid Chromatography MS - positive - reverse-phaseChromatographic separation was performed on an Agilent 1290 Infinity HPLC system. The metabolites were separated using an ACQUITY UPLC BEH C18 column (1.7 um, 2.1 mm x 100 mm; Waters) maintained at 40 degrees C. Mobile phase A consisted of 0.1% formic acid in water, and mobile phase B consisted of 0.1% formic acid in acetonitrile. The gradient elution was performed at a flow rate of 0.4 mL/min to achieve optimal resolution of intracellular and extracellular yeast metabolites.Exploring the interactions between polyphenols in the fermented grains of sauce-flavor Baijiu and Saccharomyces cerevisiae based on transcriptomic and metabolomic approaches.chao chenGuizhou Moutai Co., Ltd.culture supernatantmass spectrometry assayMetabolites in the yeast fermentation supernatant were extracted by adding ice-cold methanol/acetonitrile (1:1, v/v) to precipitate proteins and extract polar to semi-polar compounds. The mixture was vortexed for 30s, incubated at -20 degrees C for 1 h, and then centrifuged at 14,000 g for 15 min at 4 degrees C. The supernatant was collected, dried under room temperature, and reconstituted in mobile phase prior to injection.Saccharomyces cerevisiaehttps://www.ebi.ac.uk/metabolights/MTBLS14885chao chen. Guizhou Moutai Co., Ltd.. 625603032@qq.com.Raw LC-MS data files were converted to mzXML format using ProteoWizard MSConvert. Peak detection, alignment, retention time correction, and extraction were performed using XCMS package in R environment. The resulting peak intensity matrix was normalized against internal standards and total chromatogram intensity before downstream statistical and pathways analyses.Treatment625603032@qq.com<p>For metabolomic analyses, S. cerevisiae was cultured for 48 hours in medium supplemented with 2 mg/mL Jiupei polyphenol extract (JPE). The JPE possessed a total phenolic purity of 30.3%, resulting under 2 mg/mL supplementation in a total dissolved phenolic concentration of 0.606 mg/mL in the culture medium. The calculated concentrations of the twelve major monomeric ingredients in JPE (including taxifolin at ~74.65 mg/L, protocatechuic acid at ~5.58 mg/L, and cyanidin at ~4.66 mg/L, among others) are detailed in Table S1, which was mapped based on the HPLC quantification profile of Jiupei established in our previous study (Ni et al., 2024). The discrepancy in sampling time was deliberate: while 24 h was sufficient to monitor the acute kinetic response during the exponential growth phase, the 48 h time point was selected to allow the yeast to reach a stable metabolic state under sustained polyphenol stress, thereby ensuring the sufficient accumulation of biotransformation products for accurate metabolomic profiling and capturing the steady-state transcriptomic signature of adaptation. The culture was centrifuged under optimal conditions, after which the supernatant was retained for metabolomic analysis.</p>MetabolomicsMetabolomicsLC-MSuntargeted analysisAgilent 1290 Infinity HPLCSaccharomyces cerevisiaeThermo Scientific Q Exactive Plusculture supernatantexperimental sampleMetabolomicsLC-MSuntargeted analysisAgilent 1290 Infinity HPLCSaccharomyces cerevisiaeThermo Scientific Q Exactive Plusculture supernatantexperimental sampleMass spectrometry analysis was carried out on a Thermo Scientific Q Exactive Plus mass spectrometer operated in ESI positive and negative polarity scanning modes. The mass scan range was set to m/z 70-1050 with a resolution of 70,000. ESI source settings were optimized as follows: spray voltage 3.5 kV, capillary temperature 320 degrees C, sheath gas flow rate 40 arb, and auxiliary gas flow rate 10 arb.falseExploring the interactions between polyphenols in the fermented grains of sauce-flavor Baijiu and Saccharomyces cerevisiae based on transcriptomic and metabolomic approachesPolyphenols are abundant in the raw materials (sorghum and wheat) used for sauce-flavor Baijiu fermentation, yet their interactions with the key brewing microorganism (Saccharomyces cerevisiae), remain poorly characterized. This study employed integrated transcriptomic and metabolomic approaches to investigate these interactions, revealing that major polyphenols had no significant impact on the growth kinetics of S. cerevisiae. Transcriptomic profiling identified 119 differentially expressed genes, comprising 90 up-regulated and 29 down-regulated genes. Genes associated with cell wall integrity, plasma membrane function, and transmembrane transport were significantly induced, indicating that S. cerevisiae adapts to polyphenolic stress through these pathways to maintain cellular homeostasis. Metabolomic analysis demonstrated efficient biotransformation of polyphenols during fermentation, with 22 polyphenols (e.g., naringin, taxifolin, caffeic acid) converted into 20 derivatives (e.g., 4-vinylphenol, benzoic acid). Integrated multi-omics analysis suggested that up-regulation of genes encoding oxidoreductases (e.g., OYE), esterases (e.g., EHT1), and hydrolases (e.g., EXG) might contribute to this bioconversion process. These findings elucidate the mechanistics interplay between polyphenols and S. cerevisiae, providing theoretical support for understanding the biochemical basis of sauce-flavor Baijiu fermentation.2026-06-292026-06-29MTBLS14885