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. 2025 Aug 25;13(9):e70839.
doi: 10.1002/fsn3.70839. eCollection 2025 Sep.

Taste Enhancement in Japanese Black Wagyu Beef Fed With Sake Lees: Insights From Metabolomic and Sensory Evaluations

Hitomi Shikano  1 , Kazuki Komatsu  2 , Fumiya Koga  2 , Meguru Hara  3 , Kazuaki Yoshinaga  1 , Naoto Ishikawa  1 , Shu Taira  1
Affiliations

Taste Enhancement in Japanese Black Wagyu Beef Fed With Sake Lees: Insights From Metabolomic and Sensory Evaluations

Hitomi Shikano et al. Food Sci Nutr. .

Abstract

This study investigated the effects of sake lees (SL) supplementation on the taste characteristics of Japanese Black Wagyu beef. Analytical sensory testing and taste sensor analysis demonstrated significantly higher sweetness scores in the SL-fed group. Liquid chromatography-mass spectrometry (LC-MS) identified increased levels of amino acids, nucleotides, and glucose 1-phosphate, compounds associated with sweetness and umami perception. Metabolomic pathway analysis indicated upregulation of the tricarboxylic acid (TCA) cycle and purine metabolism in SL-fed cattle, suggesting enhanced energy metabolism and glycogen accumulation. These metabolic changes were consistent with sensory data, highlighting the potential of SL as a functional feed additive for improving beef palatability. This integrative approach combining sensory and chemical profiling provides new insight into taste enhancement mechanisms in livestock products.

Keywords: livestock; meat; omics analysis.

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Conflict of interest statement

The authors declare no conflicts of interest.

Figures

FIGURE 1
FIGURE 1
Glycogen content in 100 g of beef with SL group and control. The cattle were used independent samples: SL group (n = 20) and control group (n = 18).
FIGURE 2
FIGURE 2
Beef extraction metabolite levels of SL group and control. PLS‐DA score plot showing that beef of SL group and control formed different clusters. The cattle were used independent samples: SL group (n = 20) and control group (n = 18).
FIGURE 3
FIGURE 3
Volcano plot showing significantly upregulated metabolites in beef from SL‐fed cattle compared to control. Metabolites located in the upper left quadrant (p < 0.05, log2 fold change < −0.4) are considered significantly increased in the SL‐fed group.
FIGURE 4
FIGURE 4
Metabolites of sweetness and umami showed statistical differences in levels between SL group and control. Box of red; control, green; SL group.
FIGURE 5
FIGURE 5
Factor loadings calculated from the VIP score of the PLS‐DA. X‐axis is the correlation coefficient for compounds that are increased in SL group. Bar of red; amino acids and oligo‐peptides, green; nucleotides, purple; sugar related compounds, yellow; organic acids, blue; other metabolites.
FIGURE 6
FIGURE 6
Enrichment analysis was performed with the KEGG database in beef with SL group and control. *; Metabolic pathways in which 3 or more metabolites.
FIGURE 7
FIGURE 7
G1P showed statistical difference in level between SL group and control. The cattle were used independent samples: SL group (n = 20) and control group (n = 18).
See this image and copyright information in PMC

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