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Mancuso L, Manis C, Murgia A, Isola M, Salis A, Piras F, Caboni P, Cao G. Effect of ZnO Nanoparticles on Human Bone Marrow Mesenchymal Stem Cells: Viability, Morphology, Particles Uptake, Cell Cycle and Metabolites. ACTA ACUST UNITED AC 2018. [DOI: 10.13005/bbra/2684] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Despite the growing interest in nanoparticles (NPs), the evaluation of their safety use has to be deeply considered, but standardized procedures for the evaluation of their toxicity have not been defined. In vitro methods are ideal in toxicology research because they can rapidly provide reproducible results while preventing the use of animals. Primary cells are considered a better option as model systems for predicting toxicological behavior, although several cell types do not survive enough in culture and isolated cells can have substantial variability when obtained from different donors. Recently, a new test for acute toxicity based on the use of human bone marrow mesenchymal stem cells (hBMMSCs) has been developed and successfully tested in our laboratory following the ICCVAM (Interagency Coordinating Committee on the Validation of Alternative Methods) guidelines [1]. Along these lines, the aim of this study is to evaluate the acute cytotoxicity of ZnO nanoparticles using the new toxicity test based on hBMMSCs, while comparing their behavior with respect to the toxicity of ZnO micrometer ones. For this reason, we assessed the citotoxicity by performing Neutral Red assay, the cellular uptake by transmission electron microscopy and the effects on hBMMSCs cycle by FACS analysis. Furthermore, we also analyzed by means of GC-MS the polar metabolite profile of hBMMSCs samples treated with ZnO micro- and nanoparticles. Our results show that despite the slight differences in terms of cytotoxicity, nano and microparticles show a very different behavior with respect to their effects on hBMMSCs cycle, metabolite profile and cellular uptake.
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Affiliation(s)
- Luisa Mancuso
- Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, Piazza d'Armi, Cagliari, Italy
| | - Cristina Manis
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale, 72, Cagliari, Italy
| | - Antonio Murgia
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale, 72, Cagliari, Italy
| | - Michela Isola
- Department of Biomedical Sciences, University Citadel of Monserrato - University of Cagliari, S.S. 554 - Bivio for Sestu, 09042-Monserrato-Cagliari- Italy
| | - Andrea Salis
- Department of Chemical and Geological Sciences, University Citadel of Monserrato - University of Cagliari -CSGI and CNBS, S.S. 554 - Bivio for Sestu, 09042-Monserrato-Cagliari- Italy
| | - Federica Piras
- P.O. Armando Businco. Servizio di diagnistica citofluorimetrica e trattamento delle cellule staminali. SC Ematologia e Centro Trapianti Midollo Osseo; Via Edward Jenner 09121 Cagliari
| | - Pierluigi Caboni
- Department of Life and Environmental Sciences, University of Cagliari, Via Ospedale, 72, Cagliari, Italy
| | - Giacomo Cao
- Department of Mechanical, Chemical and Materials Engineering, University of Cagliari, Piazza d'Armi, Cagliari, Italy
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DA Costa Lima M, DA Conceição ML, Schaffner DW, DE Souza EL. Intrinsic Parameters and Bacterial Growth Prediction in a Brazilian Minimally Ripened Cheese (Coalho) during Refrigerated Storage. J Food Prot 2018; 81:1800-1809. [PMID: 30299978 DOI: 10.4315/0362-028x.jfp-18-265] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study evaluated the microbiological and physicochemical characteristics in different commercial brands of a Brazilian minimally ripened (coalho) cheese during 60 days of storage under refrigeration. Combinations of maximum and minimum values of water activity and pH determined in cheese samples at refrigeration temperature (7°C) were used in a bacterial growth prediction analysis. Maximum growth rate (Grmax) was estimated for different pathogenic and/or spoilage bacteria using the ComBase Predictor. Results of microbiological characterization analyses showed persistent high counts for all monitored microbial groups ( Lactobacillus spp., Lactococcus spp., Enterococcus spp., Staphylococcus spp., Enterobacteriaceae, proteolytic and lipolytic microorganisms, and fungi) in cheese samples; no dominant microbial group was observed over time. Values of pH (6.03 ± 0.16 to 7.28 ± 0.55), acidity (0.15% ± 0.09% to 0.66% ± 0.26%), sodium chloride (1.05% ± 0.19% to 1.97% ± 0.75%), and water activity (0.948 ± 0.020 to 0.974 ± 0.012) did not vary in cheese samples during storage. Estimated Grmax values for the tested bacteria were in the range of 0.004 to 0.044 log CFU/h. Highest Grmax values (0.005 to 0.044 log CFU/h) were predicted for the psychrotrophic Aeromonas hydrophila, Listeria monocytogenes, Pseudomonas spp., and Yersinia enterocolitica. Grmax values predicted for Escherichia coli, Salmonella spp., and Staphylococcus aureus were in the range of 0.004 to 0.016 log CFU/h. These results indicate unsatisfactory microbiological characteristics of commercially available coalho cheese. Physicochemical characteristics of commercial coalho cheese stored under refrigeration allow bacterial growth to occur, indicating higher risk for fast growth of contaminant bacteria in this product.
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Affiliation(s)
- Maiara DA Costa Lima
- 1 Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Paraíba, 58051-900 Brazil
| | - Maria Lúcia DA Conceição
- 1 Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Paraíba, 58051-900 Brazil
| | - Donald W Schaffner
- 2 Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, USA
| | - Evandro Leite DE Souza
- 1 Laboratório de Microbiologia de Alimentos, Departamento de Nutrição, Universidade Federal da Paraíba, João Pessoa, Paraíba, 58051-900 Brazil
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Rocchetti G, Lucini L, Gallo A, Masoero F, Trevisan M, Giuberti G. Untargeted metabolomics reveals differences in chemical fingerprints between PDO and non-PDO Grana Padano cheeses. Food Res Int 2018; 113:407-413. [DOI: 10.1016/j.foodres.2018.07.029] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 07/19/2018] [Accepted: 07/23/2018] [Indexed: 12/14/2022]
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Afshari R, Pillidge CJ, Dias DA, Osborn AM, Gill H. Cheesomics: the future pathway to understanding cheese flavour and quality. Crit Rev Food Sci Nutr 2018; 60:33-47. [DOI: 10.1080/10408398.2018.1512471] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Roya Afshari
- School of Science, RMIT University, Bundoora, Victoria, Australia
| | | | - Daniel A. Dias
- School of Health and Biomedical Sciences, RMIT University, Bundoora, Victoria, Australia
| | - A. Mark Osborn
- School of Science, RMIT University, Bundoora, Victoria, Australia
| | - Harsharn Gill
- School of Science, RMIT University, Bundoora, Victoria, Australia
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Rezac S, Kok CR, Heermann M, Hutkins R. Fermented Foods as a Dietary Source of Live Organisms. Front Microbiol 2018; 9:1785. [PMID: 30197628 PMCID: PMC6117398 DOI: 10.3389/fmicb.2018.01785] [Citation(s) in RCA: 210] [Impact Index Per Article: 35.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2018] [Accepted: 07/17/2018] [Indexed: 01/08/2023] Open
Abstract
The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation. Many fermented foods also contain live microorganisms that may improve gastrointestinal health and provide other health benefits, including lowering the risk of type two diabetes and cardiovascular diseases. The number of organisms in fermented foods can vary significantly, depending on how products were manufactured and processed, as well as conditions and duration of storage. In this review, we surveyed published studies in which lactic acid and other relevant bacteria were enumerated from the most commonly consumed fermented foods, including cultured dairy products, cheese, fermented sausage, fermented vegetables, soy-fermented foods, and fermented cereal products. Most of the reported data were based on retail food samples, rather than experimentally produced products made on a laboratory scale. Results indicated that many of these fermented foods contained 105-7 lactic acid bacteria per mL or gram, although there was considerable variation based on geographical region and sampling time. In general, cultured dairy products consistently contained higher levels, up to 109/mL or g. Although few specific recommendations and claim legislations for what constitutes a relevant dose exist, the findings from this survey revealed that many fermented foods are a good source of live lactic acid bacteria, including species that reportedly provide human health benefits.
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Affiliation(s)
| | | | | | - Robert Hutkins
- Department of Food Science and Technology, University of Nebraska—Lincoln, Lincoln, NE, United States
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Biofilm formation, pigment production and motility in Pseudomonas spp. isolated from the dairy industry. Food Control 2018. [DOI: 10.1016/j.foodcont.2017.11.018] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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A Metabolomics Approach Uncovers Differences between Traditional and Commercial Dairy Products in Buryatia (Russian Federation). Molecules 2018; 23:molecules23040735. [PMID: 29565828 PMCID: PMC6017790 DOI: 10.3390/molecules23040735] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 03/20/2018] [Accepted: 03/21/2018] [Indexed: 11/22/2022] Open
Abstract
Commercially available and traditional dairy products differ in terms of their manufacturing processes. In this study, commercially available and traditionally fermented cheese, yogurt, and milk beverages were analyzed and compared. The metabolomic technique of ultra-performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF) in the MSE mode was used in combination with statistical methods, including univariate analysis and chemometric analysis, to determine the differences in metabolite profiles between commercially and traditionally fermented dairy products. The experimental results were analyzed statistically and showed that traditional and commercial dairy products were well differentiated in both positive and negative ion modes, with significant differences observed between the samples. After screening for metabolite differences, we detected differences between traditional milk beverages and yogurt and their commercial counterparts in terms of the levels of compounds such as l-lysine, l-methionine, l-citrulline, l-proline, l-serine, l-valine and l-homocysteine, and of short peptides such as Asp-Arg, Gly-Arg, His-Pro, Pro-Asn. The greatest difference between commercially available and traditional cheese was in the short peptide composition, as commercially available and traditional cheese is rich in short peptides.
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Mi Z, Kwok LY, Xue J, Wang Y, Zhang H, Chen Y. Fermentation dynamics ofLactobacillus helveticusH9 revealed by ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13723] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Zhihui Mi
- Key Laboratory of Dairy Biotechnology and Engineering; Ministry of Education; Inner Mongolia Agricultural University; Huhhot 010018 China
- Key Laboratory of Dairy Products Processing; Ministry of Agriculture; Inner Mongolia Agricultural University; Huhhot 010018 China
| | - Lai-yu Kwok
- Key Laboratory of Dairy Biotechnology and Engineering; Ministry of Education; Inner Mongolia Agricultural University; Huhhot 010018 China
- Key Laboratory of Dairy Products Processing; Ministry of Agriculture; Inner Mongolia Agricultural University; Huhhot 010018 China
| | - Jiangang Xue
- Inner Mongolia Yili Industrial Group Limited by Share Ltd.; Huhhot 010018 China
| | - Yuenan Wang
- Key Laboratory of Dairy Biotechnology and Engineering; Ministry of Education; Inner Mongolia Agricultural University; Huhhot 010018 China
- Key Laboratory of Dairy Products Processing; Ministry of Agriculture; Inner Mongolia Agricultural University; Huhhot 010018 China
| | - Heping Zhang
- Key Laboratory of Dairy Biotechnology and Engineering; Ministry of Education; Inner Mongolia Agricultural University; Huhhot 010018 China
- Key Laboratory of Dairy Products Processing; Ministry of Agriculture; Inner Mongolia Agricultural University; Huhhot 010018 China
| | - Yongfu Chen
- Key Laboratory of Dairy Biotechnology and Engineering; Ministry of Education; Inner Mongolia Agricultural University; Huhhot 010018 China
- Key Laboratory of Dairy Products Processing; Ministry of Agriculture; Inner Mongolia Agricultural University; Huhhot 010018 China
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Zheng X, Li K, Shi X, Ni Y, Li B, Zhuge B. Potential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds. Microbiologyopen 2017; 7. [PMID: 29277964 PMCID: PMC5822340 DOI: 10.1002/mbo3.533] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2017] [Revised: 07/26/2017] [Accepted: 08/08/2017] [Indexed: 11/13/2022] Open
Abstract
Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation during ripening. To develop ripening cultures, we isolated 123 yeasts from 25 cheese products in Kazak, and identified 87 isolates by the D1/D2 domain of the large subunit rRNA gene sequence. Pichia kudriavzevii was the dominant yeast in Kazak cheese, followed by Kluyveromyces marxianus and Kluyveromyces lactis. Of these, the ability to exhibit enzyme of dominant isolates and contribution to the typical flavor of cheeses was assessed. Enzyme producing yeast strains were inoculated in Hazak cheese‐like medium and volatile compounds were identified by head space solid phase micro extraction coupled to gas chromatography and mass spectroscopy. Pichia kudriavzevii N‐X displayed the strongest extracellular proteolytic and activity on skim milk agar and produced a range of aroma compounds (ethanol, ethyl acetate, 3‐methylbutanol, and acetic acid) for Kazak cheese flavor, could be explored as ripening cultures in commercial production of Kazak cheeses.
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Affiliation(s)
- Xiaoji Zheng
- The Key Lab of Industrial Biotechnology of Ministry of Education, Research Centre of Industrial Microorganisms, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China.,College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Kaixiong Li
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Xuewei Shi
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Yongqing Ni
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Baokun Li
- College of Food Sciences, Shihezi University, Shihezi, Xinjiang Uighur Autonomy Region, China
| | - Bin Zhuge
- The Key Lab of Industrial Biotechnology of Ministry of Education, Research Centre of Industrial Microorganisms, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu Province, China
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Faberi A, Compagnone D, Fuselli F, La Mantia A, Mascini M, Montesano C, Rocchi R, Sergi M. Italian Cheeses Discrimination by Means of δ13C and δ15N Isotopic Ratio Mass Spectrometry. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-1110-0] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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61
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Sun HZ, Shi K, Wu XH, Xue MY, Wei ZH, Liu JX, Liu HY. Lactation-related metabolic mechanism investigated based on mammary gland metabolomics and 4 biofluids' metabolomics relationships in dairy cows. BMC Genomics 2017; 18:936. [PMID: 29197344 PMCID: PMC5712200 DOI: 10.1186/s12864-017-4314-1] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Accepted: 11/16/2017] [Indexed: 01/12/2023] Open
Abstract
Background Lactation is extremely important for dairy cows; however, the understanding of the underlying metabolic mechanisms is very limited. This study was conducted to investigate the inherent metabolic patterns during lactation using the overall biofluid metabolomics and the metabolic differences from non-lactation periods, as determined using partial tissue-metabolomics. We analyzed the metabolomic profiles of four biofluids (rumen fluid, serum, milk and urine) and their relationships in six mid-lactation Holstein cows and compared their mammary gland (MG) metabolomic profiles with those of six non-lactating cows by using gas chromatography-time of flight/mass spectrometry. Results In total, 33 metabolites were shared among the four biofluids, and 274 metabolites were identified in the MG tissues. The sub-clusters of the hierarchical clustering analysis revealed that the rumen fluid and serum metabolomics profiles were grouped together and highly correlated but were separate from those for milk. Urine had the most different profile compared to the other three biofluids. Creatine was identified as the most different metabolite among the four biofluids (VIP = 1.537). Five metabolic pathways, including gluconeogenesis, pyruvate metabolism, the tricarboxylic acid cycle (TCA cycle), glycerolipid metabolism, and aspartate metabolism, showed the most functional enrichment among the four biofluids (false discovery rate < 0.05, fold enrichment >2). Clear discriminations were observed in the MG metabolomics profiles between the lactating and non-lactating cows, with 54 metabolites having a significantly higher abundance (P < 0.05, VIP > 1) in the lactation group. Lactobionic acid, citric acid, orotic acid and oxamide were extracted by the S-plot as potential biomarkers of the metabolic difference between lactation and non-lactation. The TCA cycle, glyoxylate and dicarboxylate metabolism, glutamate metabolism and glycine metabolism were determined to be pathways that were significantly impacted (P < 0.01, impact value >0.1) in the lactation group. Among them, the TCA cycle was the most up-regulated pathway (P < 0.0001), with 7 of the 10 related metabolites increased in the MG tissues of the lactating cows. Conclusions The overall biofluid and MG tissue metabolic mechanisms in the lactating cows were interpreted in this study. Our findings are the first to provide an integrated insight and a better understanding of the metabolic mechanism of lactation, which is beneficial for developing regulated strategies to improve the metabolic status of lactating dairy cows. Electronic supplementary material The online version of this article (10.1186/s12864-017-4314-1) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Hui-Zeng Sun
- Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou, 310058, People's Republic of China
| | - Kai Shi
- Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou, 310058, People's Republic of China
| | - Xue-Hui Wu
- Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou, 310058, People's Republic of China
| | - Ming-Yuan Xue
- Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou, 310058, People's Republic of China
| | - Zi-Hai Wei
- Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou, 310058, People's Republic of China
| | - Jian-Xin Liu
- Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou, 310058, People's Republic of China
| | - Hong-Yun Liu
- Institute of Dairy Science, MoE Key Laboratory of Molecular Animal Nutrition, College of Animal Sciences, Zhejiang University, Hangzhou, 310058, People's Republic of China.
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AH J, Tagalpallewar GP. Functional properties of Mozzarella cheese for its end use application. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:3766-3778. [PMID: 29085119 PMCID: PMC5643830 DOI: 10.1007/s13197-017-2886-z] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/13/2017] [Accepted: 09/20/2017] [Indexed: 11/25/2022]
Abstract
Cheese is an extremely versatile food product that has a wide range of flavor, textures and end uses. The vast majority of cheese is eaten not by itself, but as part of another food. As an ingredient in foods, cheese is required to exhibit functional characteristics in the raw as well as cooked forms. Melting, stretching, free-oil formation, elasticity and browning are the functional properties considered to be significant for Mozzarella cheese. When a cheese is destined for its end use, some of its unique characteristics play a significant role in the products acceptability. For instance pH of cheese determines the cheese structure which in turn decides the cheese shredability and meltability properties. The residual galactose content in cheese mass determines the propensity of cheese to brown during baking. Development of 'tailor-made cheese' involves focusing on manipulation of such unique traits of cheese in order to obtain the desired characteristics for its end use application suiting the varied consumer's whims and wishes. This comprehensive review paper will provide an insight to the cheese maker regarding the factors determining the functional properties of cheese and also for the pizza manufacturers to decide which age of cheese to be used which will perform well in baking applications.
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Affiliation(s)
- Jana AH
- Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388 110 India
| | - Govind P. Tagalpallewar
- Department of Food Processing Technology, College of Food Processing Technology and Bio-Energy, Anand Agricultural University, Anand, Gujarat 388 110 India
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Puig-Castellví F, Alfonso I, Tauler R. Untargeted assignment and automatic integration of 1H NMR metabolomic datasets using a multivariate curve resolution approach. Anal Chim Acta 2017; 964:55-66. [PMID: 28351639 DOI: 10.1016/j.aca.2017.02.010] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2016] [Revised: 02/09/2017] [Accepted: 02/10/2017] [Indexed: 01/06/2023]
Abstract
In this article, we propose the use of the Multivariate Curve Resolution - Alternating Least Squares (MCR-ALS) chemometrics method to resolve the 1H NMR spectra and concentration of the individual metabolites in their mixtures in untargeted metabolomics studies. A decision tree-based strategy is presented to optimally select and implement spectra estimates and equality constraints during MCR-ALS optimization. The proposed method has been satisfactorily evaluated using different 1H NMR metabolomics datasets. In a first study, 1H NMR spectra of the metabolites in a simulated mixture were successfully recovered and assigned. In a second study, more than 30 metabolites were characterized and quantified from an experimental unknown mixture analyzed by 1H NMR. In this work, MCR-ALS is shown to be a convenient tool for metabolite investigation and sample screening using 1H NMR, and it opens a new path for performing metabolomics studies with this chemometric technique.
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Affiliation(s)
- Francesc Puig-Castellví
- Department of Environmental Chemistry, Institute of Environmental Assessment and Water Research (IDAEA-CSIC), Barcelona, Spain
| | - Ignacio Alfonso
- Department of Biological Chemistry and Molecular Modelling, Institute of Advanced Chemistry of Catalonia (IQAC-CSIC), Barcelona, Spain
| | - Romà Tauler
- Department of Environmental Chemistry, Institute of Environmental Assessment and Water Research (IDAEA-CSIC), Barcelona, Spain.
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Li J, Zheng Y, Xu H, Xi X, Hou Q, Feng S, Wuri L, Bian Y, Yu Z, Kwok LY, Sun Z, Sun T. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses. BMC Microbiol 2017; 17:13. [PMID: 28068902 PMCID: PMC5223556 DOI: 10.1186/s12866-016-0911-4] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2016] [Accepted: 12/10/2016] [Indexed: 12/19/2022] Open
Abstract
BACKGROUND In Kazakhstan, traditional artisanal cheeses have a long history and are widely consumed. The unique characteristics of local artisanal cheeses are almost completely preserved. However, their microbial communities have rarely been reported. The current study firstly generated the Single Molecule, Real-Time (SMRT) sequencing bacterial diversity profiles of 6 traditional artisanal cheese samples of Kazakhstan origin, followed by comparatively analyzed the microbiota composition between the current dataset and those from cheeses originated from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy. RESULTS Across the Kazakhstan cheese samples, a total of 238 bacterial species belonging to 14 phyla and 140 genera were identified. Lactococcus lactis (28.93%), Lactobacillus helveticus (26.43%), Streptococcus thermophilus (12.18%) and Lactobacillus delbrueckii (12.15%) were the dominant bacterial species for these samples. To further evaluate the cheese bacterial diversity of Kazakhstan cheeses in comparison with those from other geographic origins, 16S rRNA datasets of 36 artisanal cheeses from Belgium, Russian Republic of Kalmykia (Kalmykia) and Italy were retrieved from public databases. The cheese bacterial microbiota communities were largely different across sample origins. By principal coordinate analysis (PCoA) and multivariate analysis of variance (MANOVA), the structure of the Kazakhstan artisanal cheese samples was found to be different from those of the other geographic origins. Furthermore, the redundancy analysis (RDA) identified 16 bacterial OTUs as the key variables responsible for such microbiota structural difference. CONCLUSION Our results together suggest that the diversity of bacterial communities in different groups is stratified by geographic region. This study does not only provide novel information on the bacterial microbiota of traditional artisanal cheese of Kazakhstan at species level, but also interesting insights into the bacterial diversity of artisanal cheeses of various geographical origins.
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Affiliation(s)
- Jing Li
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Yi Zheng
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Haiyan Xu
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Xiaoxia Xi
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Qiangchuan Hou
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Shuzhen Feng
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Laga Wuri
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Yanfei Bian
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Zhongjie Yu
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Lai-Yu Kwok
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Zhihong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China
| | - Tiansong Sun
- Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Hohhot, 010018, People's Republic of China.
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Characterization of donkey milk and metabolite profile comparison with human milk and formula milk. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.070] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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Murgia A, Mancuso L, Manis C, Caboni P, Cao G. GC-MS metabolomics analysis of mesenchymal stem cells treated with copper oxide nanoparticles. Toxicol Mech Methods 2016; 26:611-619. [DOI: 10.1080/15376516.2016.1220654] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Vernocchi P, Del Chierico F, Putignani L. Gut Microbiota Profiling: Metabolomics Based Approach to Unravel Compounds Affecting Human Health. Front Microbiol 2016. [PMID: 27507964 DOI: 10.3389/fmicb.2016.01144]+[] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The gut microbiota is composed of a huge number of different bacteria, that produce a large amount of compounds playing a key role in microbe selection and in the construction of a metabolic signaling network. The microbial activities are affected by environmental stimuli leading to the generation of a wide number of compounds, that influence the host metabolome and human health. Indeed, metabolite profiles related to the gut microbiota can offer deep insights on the impact of lifestyle and dietary factors on chronic and acute diseases. Metagenomics, metaproteomics and metabolomics are some of the meta-omics approaches to study the modulation of the gut microbiota. Metabolomic research applied to biofluids allows to: define the metabolic profile; identify and quantify classes and compounds of interest; characterize small molecules produced by intestinal microbes; and define the biochemical pathways of metabolites. Mass spectrometry and nuclear magnetic resonance spectroscopy are the principal technologies applied to metabolomics in terms of coverage, sensitivity and quantification. Moreover, the use of biostatistics and mathematical approaches coupled with metabolomics play a key role in the extraction of biologically meaningful information from wide datasets. Metabolomic studies in gut microbiota-related research have increased, focusing on the generation of novel biomarkers, which could lead to the development of mechanistic hypotheses potentially applicable to the development of nutritional and personalized therapies.
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Affiliation(s)
- Pamela Vernocchi
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCS Rome, Italy
| | - Federica Del Chierico
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCS Rome, Italy
| | - Lorenza Putignani
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCSRome, Italy; Unit of Parasitology, Bambino Gesù Children's Hospital, IRCCSRome, Italy
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70
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Vernocchi P, Del Chierico F, Putignani L. Gut Microbiota Profiling: Metabolomics Based Approach to Unravel Compounds Affecting Human Health. Front Microbiol 2016. [PMID: 27507964 DOI: 10.3389/fmicb.2016.01144] [] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Abstract
The gut microbiota is composed of a huge number of different bacteria, that produce a large amount of compounds playing a key role in microbe selection and in the construction of a metabolic signaling network. The microbial activities are affected by environmental stimuli leading to the generation of a wide number of compounds, that influence the host metabolome and human health. Indeed, metabolite profiles related to the gut microbiota can offer deep insights on the impact of lifestyle and dietary factors on chronic and acute diseases. Metagenomics, metaproteomics and metabolomics are some of the meta-omics approaches to study the modulation of the gut microbiota. Metabolomic research applied to biofluids allows to: define the metabolic profile; identify and quantify classes and compounds of interest; characterize small molecules produced by intestinal microbes; and define the biochemical pathways of metabolites. Mass spectrometry and nuclear magnetic resonance spectroscopy are the principal technologies applied to metabolomics in terms of coverage, sensitivity and quantification. Moreover, the use of biostatistics and mathematical approaches coupled with metabolomics play a key role in the extraction of biologically meaningful information from wide datasets. Metabolomic studies in gut microbiota-related research have increased, focusing on the generation of novel biomarkers, which could lead to the development of mechanistic hypotheses potentially applicable to the development of nutritional and personalized therapies.
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Affiliation(s)
- Pamela Vernocchi
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCS Rome, Italy
| | - Federica Del Chierico
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCS Rome, Italy
| | - Lorenza Putignani
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCSRome, Italy; Unit of Parasitology, Bambino Gesù Children's Hospital, IRCCSRome, Italy
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Caboni P, Murgia A, Porcu A, Demuru M, Pulina G, Nudda A. Gas chromatography-mass spectrometry metabolomics of goat milk with different polymorphism at the αS1-casein genotype locus. J Dairy Sci 2016; 99:6046-6051. [DOI: 10.3168/jds.2015-10537] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2015] [Accepted: 05/01/2016] [Indexed: 12/29/2022]
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Vernocchi P, Del Chierico F, Putignani L. Gut Microbiota Profiling: Metabolomics Based Approach to Unravel Compounds Affecting Human Health. Front Microbiol 2016; 7:1144. [PMID: 27507964 PMCID: PMC4960240 DOI: 10.3389/fmicb.2016.01144] [Citation(s) in RCA: 239] [Impact Index Per Article: 29.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2016] [Accepted: 07/08/2016] [Indexed: 12/12/2022] Open
Abstract
The gut microbiota is composed of a huge number of different bacteria, that produce a large amount of compounds playing a key role in microbe selection and in the construction of a metabolic signaling network. The microbial activities are affected by environmental stimuli leading to the generation of a wide number of compounds, that influence the host metabolome and human health. Indeed, metabolite profiles related to the gut microbiota can offer deep insights on the impact of lifestyle and dietary factors on chronic and acute diseases. Metagenomics, metaproteomics and metabolomics are some of the meta-omics approaches to study the modulation of the gut microbiota. Metabolomic research applied to biofluids allows to: define the metabolic profile; identify and quantify classes and compounds of interest; characterize small molecules produced by intestinal microbes; and define the biochemical pathways of metabolites. Mass spectrometry and nuclear magnetic resonance spectroscopy are the principal technologies applied to metabolomics in terms of coverage, sensitivity and quantification. Moreover, the use of biostatistics and mathematical approaches coupled with metabolomics play a key role in the extraction of biologically meaningful information from wide datasets. Metabolomic studies in gut microbiota-related research have increased, focusing on the generation of novel biomarkers, which could lead to the development of mechanistic hypotheses potentially applicable to the development of nutritional and personalized therapies.
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Affiliation(s)
- Pamela Vernocchi
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCSRome, Italy
| | - Federica Del Chierico
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCSRome, Italy
| | - Lorenza Putignani
- Unit of Human Microbiome, Genetic and Rare Diseases Area, Bambino Gesù Children's Hospital, IRCCSRome, Italy
- Unit of Parasitology, Bambino Gesù Children's Hospital, IRCCSRome, Italy
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