NMR paper NMR- and LCMS-metabolomics studies on non-organic versus organic soybeans (Glycine max), and their fermentation by Rhizopus oligosporus

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[NMR paper] NMR- and LCMS-metabolomics studies on non-organic versus organic soybeans (Glycine max), and their fermentation by Rhizopus oligosporus

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NMR processing:

MDD

NMR assignment:

Backbone:

Side-chains:

NOEs:

Structure from NMR restraints:

Ab initio:

Fragment-based:

Rosetta-NMR (Robetta)

Template-based:

GeNMR

I-TASSER

Refinement:

Amber

Structure from chemical shifts:

Fragment-based:

Homology-based:

Torsion angles from chemical shifts:

Preditor

TALOS

Promega- Proline

Secondary structure from chemical shifts:

CSI (via RCI server)

TALOS

MICS caps, β-turns

d2D

PECAN

Flexibility from chemical shifts:

RCI

Interactions from chemical shifts:

HADDOCK

Chemical shifts re-referencing:

NMR model quality:

NOEs, other restraints:

Chemical shifts:

RDCs:

Pseudocontact shifts:

Protein geomtery:

SAVES2 or SAVES4

Quality Control Check

NMR spectrum prediction:

FANDAS

MestReS

V-NMR

Flexibility from structure:

Backbone S2

Methyl S2

B-factor

Molecular dynamics:

Gromacs

Amber

Antechamber

Chemical shifts prediction:

From structure:

Shiftx2

Sparta+

Camshift

CH3shift- Methyl

ArShift- Aromatic

ShiftS

Proshift

PPM

CheShift-2- Cα

From sequence:

Shifty

Camcoil

Poulsen_rc_CS

Disordered proteins:

MAXOCC

Format conversion & validation:

CCPN

From NMR-STAR 3.1

Validate NMR-STAR 3.1

NMR sample preparation:

Protein disorder:

DisMeta

Protein solubility:

Isotope labeling:

Solid-state NMR:

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11-25-2022, 09:46 PM

nmrlearner

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NMR- and LCMS-metabolomics studies on non-organic versus organic soybeans (Glycine max), and their fermentation by Rhizopus oligosporus

NMR- and LCMS-metabolomics studies on non-organic versus organic soybeans (Glycine max), and their fermentation by Rhizopus oligosporus

CONCLUSION: Chemical profiles of non-organic and organic soybeans exhibited no significant difference. However, the metabolites profile of the unfermented soybean that is higher in sugars shifted to higher amino acids and organic acids after fermentation, thereby potentially enhancing their nutritional value. This article is protected by copyright. All rights reserved.

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