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Gas chromatography coupled with mass spectrometry-based metabolomics for the classification of tempe from different regions and production processes in Indonesia
Kadar A.D.a,b, Aditiawati P.b, Astawan M.c, Putri S.P.a,b, Fukusaki E.a
a Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, 565-0871, Japan
b Department of Biotechnology, School of Life Sciences and Technology, Institut Teknologi Bandung, Bandung, 40132, Indonesia
c Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Darmaga Campus, Bogor, 16002, Indonesia
[vc_row][vc_column][vc_row_inner][vc_column_inner][vc_separator css=”.vc_custom_1624529070653{padding-top: 30px !important;padding-bottom: 30px !important;}”][/vc_column_inner][/vc_row_inner][vc_row_inner layout=”boxed”][vc_column_inner width=”3/4″ css=”.vc_custom_1624695412187{border-right-width: 1px !important;border-right-color: #dddddd !important;border-right-style: solid !important;border-radius: 1px !important;}”][vc_empty_space][megatron_heading title=”Abstract” size=”size-sm” text_align=”text-left”][vc_column_text]© 2018 The Society for Biotechnology, JapanTempe, a fermented soybean originally from Indonesia, is an excellent protein source with high nutritional quality. Differences in the production process and unique fermentation condition in different regions result in varieties of tempe. Despite its high cultural and economic values, there are very few studies on the characterization of tempe based on the differences of production process and geographical origin. Metabolomics is a powerful tool assessing food quality, food safety, and determination of origin and varietal differences. In this study, metabolomics is applied for the study of Indonesian tempe obtained from various regions and different production processes. Seventeen samples were collected from 6 different cities in Java Island, which were produced by local tempe crafters (traditional), semi-modern industry and modern industry. Untargeted metabolomics by gas chromatography coupled with mass spectrometry (GC/MS) was implemented to discriminate various kinds of tempe and identify metabolites that are associated with these differences. Results showed that tempe produced in different places clustered together according to the cities and their production category. Sugars and amino acids groups were found to be primary compounds that contributed to this result. This is the first report that address the metabolic differences between different varieties of tempe from different regions and production processes. The knowledge from this study is important for future development of tempe production.[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Author keywords” size=”size-sm” text_align=”text-left”][vc_column_text]Fermentation conditions,Fermented soybeans,Geographical origins,Indonesians,Metabolite profiles,Metabolomics,Nutritional qualities,Production process,Fermentation,Gas Chromatography-Mass Spectrometry,Geography,Indonesia,Metabolomics,Plant Extracts,Soy Foods,Soybeans[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Indexed keywords” size=”size-sm” text_align=”text-left”][vc_column_text]Food metabolomics,Gas chromatography coupled with mass spectrometry,Indonesian tempe,Metabolite profile,Untargeted metabolomics[/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”Funding details” size=”size-sm” text_align=”text-left”][vc_column_text][{‘$’: ‘This study is funded by the “Start-up funding for early career researchers” from the Ministry of Education, Culture, Sports, Science and Technology , Japanese Government awarded to Sastia P. Putri. We would like to thank Rumah Tempe Indonesia for their kind assistance in providing samples of tempe from different areas in Indonesia. This study will be a part of the doctoral dissertation submitted by Adinda Darwati Kadar to the Department of Advanced Science and Biotechnology, Osaka University, as one of her graduation requirements.’}, {‘$’: ‘This study is funded by the ?Start-up funding for early career researchers? from the Ministry of Education, Culture, Sports, Science and Technology, Japanese Government awarded to Sastia P. Putri. We would like to thank Rumah Tempe Indonesia for their kind assistance in providing samples of tempe from different areas in Indonesia. This study will be a part of the doctoral dissertation submitted by Adinda Darwati Kadar to the Department of Advanced Science and Biotechnology, Osaka University, as one of her graduation requirements.’}][/vc_column_text][vc_empty_space][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][vc_empty_space][megatron_heading title=”DOI” size=”size-sm” text_align=”text-left”][vc_column_text]https://doi.org/10.1016/j.jbiosc.2018.03.020[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/4″][vc_column_text]Widget Plumx[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator css=”.vc_custom_1624528584150{padding-top: 25px !important;padding-bottom: 25px !important;}”][/vc_column][/vc_row]