Lachancea thermotoleransとLactiplantibacillus plantarumで発酵させた使用済みコーヒーかすアルコール飲料のアンターゲットLC-QTOF-MS/MSベースのメタボロミクス Untargeted LC-QTOF-MS/MS-based metabolomics of spent coffee grounds alcoholic beverages fermented with Lachancea thermotolerans and Lactiplantibacillus plantarum
Yunjiao Liu, Yuyun Lu, Shao Quan Liu
Food Research International Available online: 21 March 2023
•Spent coffee grounds (SCG) were fermented with L. thermotolerans, and/or L. plantarum.
•UPLC-QTOF-MS/MS was applied to identify bioactive metabolites.
•Coculturing enriched the SCG beverage with more bioactive compounds.
•L. plantarum produced more phenolic metabolites (e.g., hydroxycinnamic acids).
Spent coffee grounds (SCG) is a solid waste generated from coffee brewing. We recently developed a novel SCG hydrolysate-derived alcoholic beverage fermented with Lachancea thermotolerans Concerto and Lactiplantibacillus plantarum ML Prime. To further understand the potential health benefits of the fermented SCG hydrolysate alcoholic beverage, an untargeted metabolomics-based approach (UPLC-QTOF-MS/MS) was applied to detect and identify bioactive metabolites especially low molecular weight compounds. Our results showed that, compared to yeast monoculture-fermented SCG alcoholic beverages, yeast-lactic acid bacterial coculture enriched the beverage with a range of bioactive compounds especially aromatic and branched-chain amino acid derivatives (e.g., 4-hydroxyphenyl lactic acid, phenyl lactic acid, indole lactic acid, (S)-(-)-2-hydroxyisocaproic acid, and 4-hydroxyphenyl ethanol). Although some endogenous phenolic compounds were metabolized during fermentation, many phenolic metabolites (e.g., vinyl phenols, dihydrocaffeic acid, 3,4-dihydroxybenzoic acid, 4-hydroxycoumarin) were produced. Our study provided a theoretical basis for further valorization of SCG hydrolysates from the health benefits point of view and the findings may be extended to other fermented products.