Endogenous Peptides Identified in Soy Sauce Aroma Style Baijiu Which Interacts with the Main Flavor Compounds During the Distillation Process

Overview

Journal Foods

Specialty Biotechnology

Date 2022 Nov 11

PMID 36359952

Authors

Xu Zhang

Xinshe Li

Yunhao Zhao

Qiang Wu

Yong Wan

Yougui Yu

Affiliations

Soon will be listed here.

Abstract

Endogenous peptides in Chinese baijiu have been recently reported. However, little information is available on their correlation with the main flavor substances. One hundred and forty-six peptides, consisting of more bitter amino acids and key amino acids responsible for bioactivity, were identified in tail liquor using liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). Additionally, the content of endogenous peptides increased gradually with distillation time, showing a high negative correlation with total esters ( = -0.929) and total alcohol ( = -0.964) but presented a moderate positive correlation with the total acid content ( = 0.714). The results of the correlation analysis between them were further proved by molecular docking, which showed that these endogenous peptides in baijiu interacted with the main flavor substances via hydrogen bonds. This study clarifies the dynamic changes of endogenous peptides during distillation and provides a theoretical reference for the relationship between these peptides and the main flavor substances.

Citing Articles

Identification of Oligopeptides in the Distillates from Various Rounds of Soy Sauce-Flavored Baijiu and Their Effect on the Ester-Acid-Alcohol Profile in Baijiu.

Wu Q, Tian S, Zhang X, Zhao Y, Yu Y Foods. 2025; 14(2).

PMID: 39856954 PMC: 11764888. DOI: 10.3390/foods14020287.

Identification and Free Radical Scavenging Activity of Oligopeptides from Mixed-Distillate Fermented Baijiu Grains and Soy Sauce Residue.

Zhao Y, Liu X, Zhang S, Wang Z, Tian S, Wu Q Metabolites. 2024; 14(6).

PMID: 38921433 PMC: 11205538. DOI: 10.3390/metabo14060298.

References

Huang M, Huo J, Wu J, Zhao M, Sun J, Zheng F . Structural characterization of a tetrapeptide from Sesame flavor-type Baijiu and its interactions with aroma compounds. Food Res Int. 2019; 119:733-740. DOI: 10.1016/j.foodres.2018.10.055. View

He F, Duan J, Zhao J, Li H, Sun J, Huang M . Different distillation stages Baijiu classification by temperature-programmed headspace-gas chromatography-ion mobility spectrometry and gas chromatography-olfactometry-mass spectrometry combined with chemometric strategies. Food Chem. 2021; 365:130430. DOI: 10.1016/j.foodchem.2021.130430. View

Vorobyev A, Hamidane H, Tsybin Y . Electron capture dissociation product ion abundances at the X amino acid in RAAAA-X-AAAAK peptides correlate with amino acid polarity and radical stability. J Am Soc Mass Spectrom. 2009; 20(12):2273-83. DOI: 10.1016/j.jasms.2009.08.019. View

Scalone G, Cucu T, De Kimpe N, De Meulenaer B . Influence of Free Amino Acids, Oligopeptides, and Polypeptides on the Formation of Pyrazines in Maillard Model Systems. J Agric Food Chem. 2015; 63(22):5364-72. DOI: 10.1021/acs.jafc.5b01129. View

Wang R, Yang H, Yang X, Cao B . Four phenolic acids determined by an improved HPLC method with a programmed ultraviolet wavelength detection and their relationships with lignin content in 13 agricultural residue feeds. J Sci Food Agric. 2012; 93(1):53-60. DOI: 10.1002/jsfa.5727. View

Kurien B, Scofield R . Application of Heat to Quickly Stain and Destain Proteins Stained with Coomassie Blue. Methods Mol Biol. 2018; 1853:37-45. DOI: 10.1007/978-1-4939-8745-0_6. View

Huang M, Huo J, Wu J, Zhao M, Zheng F, Sun J . Interactions between p-Cresol and Ala-Lys-Arg-Ala (AKRA) from Sesame-Flavor-Type Baijiu. Langmuir. 2018; 34(42):12549-12559. DOI: 10.1021/acs.langmuir.8b02662. View

Nakahara T, Yamaguchi H, Uchida R . Effect of temperature on the stability of various peptidases during peptide-enriched soy sauce fermentation. J Biosci Bioeng. 2011; 113(3):355-9. DOI: 10.1016/j.jbiosc.2011.11.008. View

Zhang L, Jiang Y, Yin Z, Sun J, Li H, Sun X . Isolation and evaluation of two angiotensin-I-converting enzyme inhibitory peptides from fermented grains (Jiupei) used in Chinese Baijiu production. RSC Adv. 2022; 8(65):37451-37461. PMC: 9089422. DOI: 10.1039/c8ra07251e. View

10.

Zheng Q, Wang Z, Xiong A, Hu Y, Su Y, Zhao K . Elucidating oxidation-based flavour formation mechanism in the aging process of Chinese distilled spirits by electrochemistry and UPLC-Q-Orbitrap-MS/MS. Food Chem. 2021; 355:129596. DOI: 10.1016/j.foodchem.2021.129596. View

11.

Zhang R, Wu Q, Xu Y . Lichenysin, a cyclooctapeptide occurring in Chinese liquor jiannanchun reduced the headspace concentration of phenolic off-flavors via hydrogen-bond interactions. J Agric Food Chem. 2014; 62(33):8302-7. DOI: 10.1021/jf502053g. View

12.

Allmer J . Algorithms for the de novo sequencing of peptides from tandem mass spectra. Expert Rev Proteomics. 2011; 8(5):645-57. DOI: 10.1586/epr.11.54. View

13.

Peng L, Kong X, Wang Z, Ai-Lati A, Ji Z, Mao J . Baijiu vinasse as a new source of bioactive peptides with antioxidant and anti-inflammatory activity. Food Chem. 2020; 339:128159. DOI: 10.1016/j.foodchem.2020.128159. View

14.

Wang C, Zhao F, Bai Y, Li C, Xu X, Kristiansen K . In vitro digestion mimicking conditions in young and elderly reveals marked differences between profiles and potential bioactivity of peptides from meat and soy proteins. Food Res Int. 2022; 157:111215. DOI: 10.1016/j.foodres.2022.111215. View

15.

Stalikas C . Extraction, separation, and detection methods for phenolic acids and flavonoids. J Sep Sci. 2007; 30(18):3268-95. DOI: 10.1002/jssc.200700261. View

16.

Ardo Y . Flavour formation by amino acid catabolism. Biotechnol Adv. 2006; 24(2):238-42. DOI: 10.1016/j.biotechadv.2005.11.005. View

17.

Wu C, Liu J, Zhang X . [Determination of organic acids in the root exudates of Cr-hyperaccumulator Swartz using high performance liquid chromatography]. Se Pu. 2018; 36(2):167-172. DOI: 10.3724/SP.J.1123.2017.09009. View

18.

Hong J, Tian W, Zhao D . Research progress of trace components in sesame-aroma type of baijiu. Food Res Int. 2020; 137:109695. DOI: 10.1016/j.foodres.2020.109695. View

19.

Wu Q, Li Y, Peng K, Wang X, Ding Z, Liu L . Isolation and Characterization of Three Antihypertension Peptides from the Mycelia of (Agaricomycetes). J Agric Food Chem. 2019; 67(29):8149-8159. DOI: 10.1021/acs.jafc.9b02276. View

20.

Ding X, Wu C, Huang J, Zhou R . Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process. J Food Sci. 2015; 80(11):C2373-81. DOI: 10.1111/1750-3841.13072. View