Metabolomics and GC–IMS Reveal the Flavor and Metabolite Profiles of Loquat Leaf Fermented With Poria Cocos Mycelium

Publication Date

6-1-2026

Document Type

Article

Publication Title

Food Bioscience

Volume

80

DOI

10.1016/j.fbio.2026.108988

Abstract

Loquat leaf is used as food and medicine in Asian countries. Microbial fermentation is widely used to improve the flavor and functions of food raw materials. However, research concerning fermented loquat leaves remains notably scarce at present. In this study, loquat leaf was fermented with Poria cocos, Schizophyllum commune, Tremella sanguinea, Stropharia rugosoannulata, Pleurotus ostreatus, Volvariella volvacea, Morchella esculenta, respectively. The contents of terpenoids, flavonoids, and phenolic compounds significantly increased in fermented loquat leaf using P. cocos. Based on the result, the effects of P. cocos fermentation on the flavor and metabolite profiles of loquat leaves were investigated by employing gas chromatography-ion mobility spectrometry (GC-IMS) and non-targeted metabolomics analysis. GC-IMS identified 60 volatile organic compounds (VOCs), primarily aldehydes and alcohols. The relative content of aldehydes and alcohols increased after fermentation by Poria cocos. Multivariate statistical modeling revealed 19 signature VOCs that mediated flavor differentiation between sample cohorts. Metabolomics identified 3612 metabolites, mainly including amino acids and their derivatives (28.10%), organic acids (12.93%), and benzene derivatives (10.91%). Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis revealed that the differential metabolites were mainly associated with amino acid metabolism, aromatic compound degradation, arachidonic acid pathways, and terpenoid backbone biosynthesis. A combined analysis of the 19 VOCs with VIP >1 from GC-IMS and the differential metabolites identified in untargeted metabolomics revealed that biosynthesis of nucleotide sugars and amino acid metabolism played central roles in the formation of fermented flavor. Our results provided a new direction for the research and application of loquat leaves and medicinal edible fungi.

Funding Number

2021-620-000-001-031

Funding Sponsor

Hubei Agricultural Science and Technology Innovation Center

Keywords

GC-IMS, Loquat leaves, Poria cocos, Solid-state fermentation, Untargeted metabolomics

Department

Nutrition, Food Science and Packaging

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