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Augustijn D, de Groot HJM, Alia A. HR-MAS NMR Applications in Plant Metabolomics. Molecules 2021; 26:molecules26040931. [PMID: 33578691 PMCID: PMC7916392 DOI: 10.3390/molecules26040931] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 02/05/2021] [Accepted: 02/06/2021] [Indexed: 12/24/2022] Open
Abstract
Metabolomics is used to reduce the complexity of plants and to understand the underlying pathways of the plant phenotype. The metabolic profile of plants can be obtained by mass spectrometry or liquid-state NMR. The extraction of metabolites from the sample is necessary for both techniques to obtain the metabolic profile. This extraction step can be eliminated by making use of high-resolution magic angle spinning (HR-MAS) NMR. In this review, an HR-MAS NMR-based workflow is described in more detail, including used pulse sequences in metabolomics. The pre-processing steps of one-dimensional HR-MAS NMR spectra are presented, including spectral alignment, baseline correction, bucketing, normalisation and scaling procedures. We also highlight some of the models which can be used to perform multivariate analysis on the HR-MAS NMR spectra. Finally, applications of HR-MAS NMR in plant metabolomics are described and show that HR-MAS NMR is a powerful tool for plant metabolomics studies.
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Affiliation(s)
- Dieuwertje Augustijn
- Leiden Institute of Chemistry, Leiden University, P.O. Box 9502, 2300 RA Leiden, The Netherlands;
- Correspondence: (D.A.); (A.A.)
| | - Huub J. M. de Groot
- Leiden Institute of Chemistry, Leiden University, P.O. Box 9502, 2300 RA Leiden, The Netherlands;
| | - A. Alia
- Leiden Institute of Chemistry, Leiden University, P.O. Box 9502, 2300 RA Leiden, The Netherlands;
- Institute of Medical Physics and Biophysics, University of Leipzig, Härtelstr. 16–17, D-04107 Leipzig, Germany
- Correspondence: (D.A.); (A.A.)
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Jensen HM, Bertram HC. The magic angle view to food: magic-angle spinning (MAS) NMR spectroscopy in food science. Metabolomics 2019; 15:44. [PMID: 30868337 DOI: 10.1007/s11306-019-1504-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Accepted: 03/04/2019] [Indexed: 01/16/2023]
Abstract
Nuclear Magnetic Resonance (NMR) spectroscopy has been used in food science and nutritional studies for decades and is one of the major analytical platforms in metabolomics. Many foods are solid or at least semi-solid, which denotes that the molecular motions are restricted as opposed to in pure liquids. While the majority of NMR spectroscopy is performed on liquid samples and a solid material gives rise to constraints in terms of many chemical analyses, the magic angle thrillingly enables the application of NMR spectroscopy also on semi-solid and solid materials. This paper attempts to review how magic-angle spinning (MAS) NMR is used from 'farm-to-fork' in food science.
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Affiliation(s)
- Henrik Max Jensen
- DuPont Nutrition Biosciences ApS, Edwin Rahrsvej 38, 8220, Brabrand, Denmark
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13C quantification in heterogeneous multiphase natural samples by CMP-NMR using stepped decoupling. Anal Bioanal Chem 2018; 410:7055-7065. [DOI: 10.1007/s00216-018-1306-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2018] [Revised: 07/03/2018] [Accepted: 08/03/2018] [Indexed: 01/29/2023]
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Khan MIH, Nagy SA, Karim MA. Transport of cellular water during drying: An understanding of cell rupturing mechanism in apple tissue. Food Res Int 2017; 105:772-781. [PMID: 29433273 DOI: 10.1016/j.foodres.2017.12.010] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/21/2017] [Accepted: 12/03/2017] [Indexed: 11/29/2022]
Abstract
The cellular structure of food tissue is complex, and it is difficult to understand the morphological changes during drying. Three different cellular environments, namely intracellular space, intercellular space, and cell wall in food tissue contain a different proportion of water. It is crucial to understand the moisture migration mechanisms from different cellular environments during drying for improving energy efficiency and for ensuring better quality dried foods. Due to the lack of sufficient understanding of transport mechanisms of different types of water, existing mathematical models for food drying have been developed without considering these components separately. Therefore, the main aim of the present work is to investigate the transport mechanisms of cellular water during drying. Experiments were performed using 1H NMR T2 relaxometry to investigate the proportion of different types of water at various stages of drying, taking apple as a sample. It was found that intercellular water migrates from intracellular region to the intercellular spaces mainly through rupturing of the cell membranes during drying of apple tissue. The cell membrane ruptures take place at various stages of drying rather than collapsing at one time. Interestingly, the trends of rupturing the cell membranes follow mostly a uniform pattern as rupturing takes places almost at a regular interval. The results were compared with the rupturing mechanism in the low porous material (potato) reported in authors' previous study. It was also observed that most of the cell membranes of potato tissue rupture at middle stages of drying while apple tissues rapture mostly uniformly. The penetration rate of heat energy with the pressure gradient between intracellular and intercellular environments are the predominant factors that cause the rupturing the cell membranes.
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Affiliation(s)
- Md Imran H Khan
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia; Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur, Gazipur-1700, Bangladesh
| | - Szilvia Anett Nagy
- Pécs Diagnostics Center, H-7623 Pécs, Rét Street 2, Hungary; MTA - PTE Neurobiology of Stress Research Group, H-7624 Pécs, Ifjúság Street 20, Hungary
| | - M A Karim
- Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Queensland, Australia.
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5
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Khan MIH, Karim MA. Cellular water distribution, transport, and its investigation methods for plant-based food material. Food Res Int 2017; 99:1-14. [PMID: 28784465 DOI: 10.1016/j.foodres.2017.06.037] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2017] [Revised: 06/12/2017] [Accepted: 06/17/2017] [Indexed: 01/19/2023]
Abstract
Heterogeneous and hygroscopic characteristics of plant-based food material make it complex in structure, and therefore water distribution in its different cellular environments is very complex. There are three different cellular environments, namely the intercellular environment, the intracellular environment, and the cell wall environment inside the food structure. According to the bonding strength, intracellular water is defined as loosely bound water, cell wall water is categorized as strongly bound water, and intercellular water is known as free water (FW). During food drying, optimization of the heat and mass transfer process is crucial for the energy efficiency of the process and the quality of the product. For optimizing heat and mass transfer during food processing, understanding these three types of waters (strongly bound, loosely bound, and free water) in plant-based food material is essential. However, there are few studies that investigate cellular level water distribution and transport. As there is no direct method for determining the cellular level water distributions, various indirect methods have been applied to investigate the cellular level water distribution, and there is, as yet, no consensus on the appropriate method for measuring cellular level water in plant-based food material. Therefore, the main aim of this paper is to present a comprehensive review on the available methods to investigate the cellular level water, the characteristics of water at different cellular levels and its transport mechanism during drying. The effect of bound water transport on quality of food product is also discussed. This review article presents a comparative study of different methods that can be applied to investigate cellular water such as nuclear magnetic resonance (NMR), bioelectric impedance analysis (BIA), differential scanning calorimetry (DSC), and dilatometry. The article closes with a discussion of current challenges to investigating cellular water.
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Affiliation(s)
- Md Imran H Khan
- Science and Engineering Faculty, Queensland University of Technology (QUT), 2 George St, Brisbane, QLD 4000, Australia; Department of Mechanical Engineering, Dhaka University of Engineering & Technology, Gazipur 1700, Bangladesh
| | - M A Karim
- Science and Engineering Faculty, Queensland University of Technology (QUT), 2 George St, Brisbane, QLD 4000, Australia.
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6
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Li H, Yang S, Saravanamurugan S, Riisager A. Glucose Isomerization by Enzymes and Chemo-catalysts: Status and Current Advances. ACS Catal 2017. [DOI: 10.1021/acscatal.6b03625] [Citation(s) in RCA: 111] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Hu Li
- State-Local Joint Engineering Laboratory for Comprehensive Utilization of Biomass, Center for R&D of Fine Chemicals, Guizhou University, Guiyang 550025, PR China
| | - Song Yang
- State-Local Joint Engineering Laboratory for Comprehensive Utilization of Biomass, Center for R&D of Fine Chemicals, Guizhou University, Guiyang 550025, PR China
| | | | - Anders Riisager
- Centre
for Catalysis and Sustainable Chemistry, Department of Chemistry, Technical University of Denmark, DK-2800 Kongens Lyngby, Denmark
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7
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Investigation of bound and free water in plant-based food material using NMR T 2 relaxometry. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.10.015] [Citation(s) in RCA: 81] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Hu W, Sun DW, Pu H, Pan T. Recent Developments in Methods and Techniques for Rapid Monitoring of Sugar Metabolism in Fruits. Compr Rev Food Sci Food Saf 2016; 15:1067-1079. [DOI: 10.1111/1541-4337.12225] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2016] [Revised: 07/26/2016] [Accepted: 07/26/2016] [Indexed: 12/22/2022]
Affiliation(s)
- Weihong Hu
- School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 510641 P. R. China
- Academy of Contemporary Food Engineering, Guangzhou Higher Education Mega Center; South China Univ. of Technology; Guangzhou 510006 P. R. China
| | - Da-Wen Sun
- School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 510641 P. R. China
- Academy of Contemporary Food Engineering, Guangzhou Higher Education Mega Center; South China Univ. of Technology; Guangzhou 510006 P. R. China
- Food Refrigeration and Computerized Food Technology, Univ. College Dublin, Agriculture and Food Science Centre; Natl. Univ. of Ireland; Belfield Dublin 4 Ireland
| | - Hongbin Pu
- School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 510641 P. R. China
- Academy of Contemporary Food Engineering, Guangzhou Higher Education Mega Center; South China Univ. of Technology; Guangzhou 510006 P. R. China
| | - Tingtiao Pan
- School of Food Science and Engineering; South China Univ. of Technology; Guangzhou 510641 P. R. China
- Academy of Contemporary Food Engineering, Guangzhou Higher Education Mega Center; South China Univ. of Technology; Guangzhou 510006 P. R. China
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Bhatia A, Meena B, Shukla SK, Sidhu OP, Upreti DK, Mishra A, Roy R, Nautiyal CS. Determination of Pentacyclic Triterpenes fromBetula utilisby High-Performance Liquid Chromatography and High-Resolution Magic Angle Spinning Nuclear Magnetic Resonance Spectroscopy. ANAL LETT 2016. [DOI: 10.1080/00032719.2016.1165243] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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10
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Santos A, Fonseca F, Lião L, Alcantara G, Barison A. High-resolution magic angle spinning nuclear magnetic resonance in foodstuff analysis. Trends Analyt Chem 2015. [DOI: 10.1016/j.trac.2015.05.003] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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André M, Piotto M, Caldarelli S, Dumez JN. Ultrafast high-resolution magic-angle-spinning NMR spectroscopy. Analyst 2015; 140:3942-6. [PMID: 25946235 DOI: 10.1039/c5an00653h] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We demonstrate the acquisition of ultrafast 2D NMR spectra of semi-solid samples, with a high-resolution magic-angle-spinning setup. Using a recent double-quantum NMR pulse sequence in optimised synchronisation conditions, high-quality 2D spectra can be recorded for a sample under magic-angle spinning. An illustration is given with a semi-solid sample of banana pulp.
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Affiliation(s)
- Marion André
- Institut de Chimie des Substances Naturelles, CNRS UPR 2301, Avenue de la Terrasse, 91190 Gif-sur-Yvette, France.
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Simmler C, Nikolić D, Lankin DC, Yu Y, Friesen JB, van Breemen RB, Lecomte A, Le
Quémener C, Audo G, Pauli G. Orthogonal Analysis Underscores the Relevance of Primary and Secondary Metabolites in Licorice. JOURNAL OF NATURAL PRODUCTS 2014; 77:1806-16. [PMID: 25080313 PMCID: PMC4143180 DOI: 10.1021/np5001945] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2014] [Indexed: 05/03/2023]
Abstract
Licorice botanicals are produced from the roots of Glycyrrhiza species (Fabaceae), encompassing metabolites of both plant and rhizobial origin. The composition in both primary and secondary metabolites (1°/2°Ms) reflects the physiologic state of the plant at harvest. Interestingly, the relative abundance of 1°Ms vs 2°Ms in licorice extracts remains undetermined. A centrifugal partition chromatography (CPC) method was developed to purify liquiritin derivatives that represent major bioactive 2°Ms and to concentrate the polar 1°Ms from the crude extract of Glycyrrhiza uralensis. One objective was to determine the purity of the generated reference materials by orthogonal UHPLC-UV/LC-MS and qHNMR analyses. The other objectives were to evaluate the presence of 1°Ms in purified 2°Ms and define their mass balance in a crude botanical extract. Whereas most impurities could be assigned to well-known 1°Ms, p-hydroxybenzylmalonic acid, a new natural tyrosine analogue, was also identified. Additionally, in the most polar fraction, sucrose and proline represented 93% (w/w) of all qHNMR-quantified 1°Ms. Compared to the 2°Ms, accounting for 11.9% by UHPLC-UV, 1°Ms quantified by qHNMR defined an additional 74.8% of G. uralensis extract. The combined orthogonal methods enable the mass balance characterization of licorice extracts and highlight the relevance of 1°Ms, and accompanying metabolites, for botanical quality control.
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Affiliation(s)
- Charlotte Simmler
- UIC/NIH
Center for Botanical Dietary Supplements Research, Department of Medicinal
Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago, 833 South Wood Street, Chicago, Illinois 60612, United
States
| | - Dejan Nikolić
- UIC/NIH
Center for Botanical Dietary Supplements Research, Department of Medicinal
Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago, 833 South Wood Street, Chicago, Illinois 60612, United
States
| | - David C. Lankin
- UIC/NIH
Center for Botanical Dietary Supplements Research, Department of Medicinal
Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago, 833 South Wood Street, Chicago, Illinois 60612, United
States
| | - Yang Yu
- UIC/NIH
Center for Botanical Dietary Supplements Research, Department of Medicinal
Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago, 833 South Wood Street, Chicago, Illinois 60612, United
States
| | - J. Brent Friesen
- Physical
Sciences Department, Rosary College of Arts and Sciences, Dominican University, River Forest, Illinois 60305, United States
| | - Richard B. van Breemen
- UIC/NIH
Center for Botanical Dietary Supplements Research, Department of Medicinal
Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago, 833 South Wood Street, Chicago, Illinois 60612, United
States
| | - Alicia Lecomte
- Armen
Instrument, Z.I. de Kermelin, 16 Rue Ampère, F-56890 Saint Avé, France
| | - Céline Le
Quémener
- Armen
Instrument, Z.I. de Kermelin, 16 Rue Ampère, F-56890 Saint Avé, France
| | - Grégoire Audo
- Armen
Instrument, Z.I. de Kermelin, 16 Rue Ampère, F-56890 Saint Avé, France
| | - Guido
F. Pauli
- UIC/NIH
Center for Botanical Dietary Supplements Research, Department of Medicinal
Chemistry and Pharmacognosy, College of Pharmacy, University of Illinois at Chicago, 833 South Wood Street, Chicago, Illinois 60612, United
States
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