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Ghini V, Meoni G, Vignoli A, Di Cesare F, Tenori L, Turano P, Luchinat C. Fingerprinting and profiling in metabolomics of biosamples. PROGRESS IN NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY 2023; 138-139:105-135. [PMID: 38065666 DOI: 10.1016/j.pnmrs.2023.10.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 10/13/2023] [Accepted: 10/15/2023] [Indexed: 12/18/2023]
Abstract
This review focuses on metabolomics from an NMR point of view. It attempts to cover the broad scope of metabolomics and describes the NMR experiments that are most suitable for each sample type. It is addressed not only to NMR specialists, but to all researchers who wish to approach metabolomics with a clear idea of what they wish to achieve but not necessarily with a deep knowledge of NMR. For this reason, some technical parts may seem a bit naïve to the experts. The review starts by describing standard metabolomics procedures, which imply the use of a dedicated 600 MHz instrument and of four properly standardized 1D experiments. Standardization is a must if one wants to directly compare NMR results obtained in different labs. A brief mention is also made of standardized pre-analytical procedures, which are even more essential. Attention is paid to the distinction between fingerprinting and profiling, and the advantages and disadvantages of fingerprinting are clarified. This aspect is often not fully appreciated. Then profiling, and the associated problems of signal assignment and quantitation, are discussed. We also describe less conventional approaches, such as the use of different magnetic fields, the use of signal enhancement techniques to increase sensitivity, and the potential of field-shuttling NMR. A few examples of biomedical applications are also given, again with the focus on NMR techniques that are most suitable to achieve each particular goal, including a description of the most common heteronuclear experiments. Finally, the growing applications of metabolomics to foodstuffs are described.
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Affiliation(s)
- Veronica Ghini
- Magnetic Resonance Center (CERM), University of Florence, Sesto Fiorentino, Italy; Department of Chemistry "Ugo Schiff", University of Florence, Sesto Fiorentino, Italy
| | - Gaia Meoni
- Magnetic Resonance Center (CERM), University of Florence, Sesto Fiorentino, Italy; Department of Chemistry "Ugo Schiff", University of Florence, Sesto Fiorentino, Italy
| | - Alessia Vignoli
- Magnetic Resonance Center (CERM), University of Florence, Sesto Fiorentino, Italy; Department of Chemistry "Ugo Schiff", University of Florence, Sesto Fiorentino, Italy
| | - Francesca Di Cesare
- Magnetic Resonance Center (CERM), University of Florence, Sesto Fiorentino, Italy; Department of Chemistry "Ugo Schiff", University of Florence, Sesto Fiorentino, Italy
| | - Leonardo Tenori
- Magnetic Resonance Center (CERM), University of Florence, Sesto Fiorentino, Italy; Department of Chemistry "Ugo Schiff", University of Florence, Sesto Fiorentino, Italy; Consorzio Interuniversitario Risonanze Magnetiche Metallo Proteine (CIRMMP), Sesto Fiorentino, Italy
| | - Paola Turano
- Magnetic Resonance Center (CERM), University of Florence, Sesto Fiorentino, Italy; Department of Chemistry "Ugo Schiff", University of Florence, Sesto Fiorentino, Italy; Consorzio Interuniversitario Risonanze Magnetiche Metallo Proteine (CIRMMP), Sesto Fiorentino, Italy.
| | - Claudio Luchinat
- Consorzio Interuniversitario Risonanze Magnetiche Metallo Proteine (CIRMMP), Sesto Fiorentino, Italy; Giotto Biotech S.r.l., Sesto Fiorentino, Italy.
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Vit P, van der Meulen J, Diaz M, Pedro SR, Esperança I, Zakaria R, Beckh G, Maza F, Meccia G, Engel MS. Impact of genus ( Geotrigona, Melipona, Scaptotrigona) in the targeted 1H-NMR organic profile, and authenticity test by interphase emulsion of honey processed in cerumen pots by stingless bees in Ecuador. Curr Res Food Sci 2022; 6:100386. [PMID: 36846470 PMCID: PMC9947262 DOI: 10.1016/j.crfs.2022.11.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2021] [Revised: 09/08/2022] [Accepted: 11/02/2022] [Indexed: 11/13/2022] Open
Abstract
The biodiversity of Ecuadorian stingless bees is almost 200 species. Traditional pot-honey harvest in Ecuador is mostly done from nests of the three genera selected here Geotrigona Moure, 1943, Melipona Illiger, 1806, and Scaptotrigona Moure, 1942. The 20 pot-honey samples collected from cerumen pots and three ethnic honeys "abeja de tierra", "bermejo", and "cushillomishki" were analyzed for qualitative and quantitative targeted 1H-NMR honey profiling, and for the Honey Authenticity Test by Interphase Emulsion (HATIE). Extensive data of targeted organic compounds (41 parameters) were identified, quantified, and described. The three honey types were compared by ANOVA. Amino acids, ethanol, hydroxymethylfurfural, aliphatic organic acids, sugars, and markers of botanical origin. The number of phases observed with the HATIE were one in Scaptotrigona and three in Geotrigona and Melipona honeys. Acetic acid (19.60 ± 1.45 g/kg) and lactic acid (24.30 ± 1.65 g/kg) were particularly high in Geotrigona honey (in contrast to 1.3 g/kg acetic acid and 1.6 g/kg lactic acid in Melipona and Scaptotrigona), and with the lowest fructose + glucose (18.39 ± 1.68) g/100g honey compared to Melipona (52.87 ± 1.75) and Scaptotrigona (52.17 ± 0.60). Three local honeys were tested using PCA (Principal Component Analysis), two were assigned with a correct declared bee origin, but "bermejo" was not a Melipona and grouped with the Scaptotrigona cluster. However after HCA (Hierarchical Cluster Analysis) the three honeys were positioned in the Melipona-Scaptotrigona cluster. This research supports targeted 1H-NMR-based profiling of pot-honey metabolomics approach for multi-parameter visualization of organic compounds, as well as descriptive and pertained multivariate statistics (HCA and PCA) to discriminate the stingless bee genus in a set of Geotrigona, Melipona and Scaptotrigona honey types. The NMR characterization of Ecuadorian honey produced by stingless bees emphasizes the need for regulatory norms. A final note on stingless bee markers in pot-honey metabolites which should be screened for those that may extract phylogenetic signals from nutritional traits of honey. Scaptotrigona vitorum honey revealed biosurfactant activity in the HATIE, originating a fingerprint Honey Biosurfactant Test (HBT) for the genus in this set of pot-honeys.
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Affiliation(s)
- Patricia Vit
- Food Science Department, Faculty of Pharmacy and Bioanalysis, Universidad de Los Andes, Mérida, 5101, Venezuela
| | | | - Maria Diaz
- Quality Services International GmbH, 28199, Bremen, Germany
| | - Silvia R.M. Pedro
- Biology Department, Universidade de São Paulo, Ribeirão Preto, Brazil
| | - Isabelle Esperança
- Institute of Chemistry, Universidad Federal de Rio de Janeiro, Rio de Janeiro, RJ, 21945970, Brazil
| | - Rahimah Zakaria
- Department of Physiology, School of Medical Sciences, Universiti Sains Malaysia, Kota Bharu, Malaysia
| | - Gudrun Beckh
- Quality Services International GmbH, 28199, Bremen, Germany
| | - Favian Maza
- Faculty of Agricultural and Livestock Sciences, Universidad Técnica de Machala, Machala, El Oro province, Ecuador
| | - Gina Meccia
- Research Institute, Faculty of Pharmacy and Bioanalysis, Universidad de Los Andes, Mérida 5101, Venezuela
| | - Michael S. Engel
- Division of Entomology, Natural History Museum, Department of Ecology & Evolutionary Biology, 1501 Crestline Drive-Suite 140, University of Kansas, Lawrence, KS, USA
- Division of Invertebrate Zoology, American Museum of Natural History, Central Park West at 79th Street, New York, NY, 10024, USA
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Hegazi NM, Elghani GEA, Farag MA. The super-food Manuka honey, a comprehensive review of its analysis and authenticity approaches. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 59:2527-2534. [DOI: 10.1007/s13197-021-05181-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/30/2021] [Accepted: 06/15/2021] [Indexed: 11/25/2022]
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4
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Wang Z, Ren P, Wu Y, He Q. Recent advances in analytical techniques for the detection of adulteration and authenticity of bee products - A review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021; 38:533-549. [PMID: 33705260 DOI: 10.1080/19440049.2020.1871081] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Bee products have been considered as functional foods for a long time in China because of their wide range of biological activity. China has the largest number of bee colonies and the highest production of bee products in the world. Major bee products include honey, royal jelly, propolis and bee pollen. In recent years, consumption of bee products in China has been increasing due to an increased public awareness of their nutritional and health benefits. With the development of the Chinese economy and the improvement of people's living standards, high-end and gift-oriented products have become more popular and bee products are one of the options. However, the production of bee products cannot increase rapidly in short term and this is a driver for substantial economic-motivated adulteration. This is compounded by globalisation of supply chains which has also resulted in a rise in bee products fraud. These illicit products are eroding market prices and consumer trust, causing significant damage to the beekeeping industry. In order to provide information or solutions for regulators and consumers, in this article, we review he characteristics of bee products in China and the current situation regarding adulteration and authenticity of bee products. Moreover, advances in analytical techniques for detection of adulteration and authenticity of bee products including sensory techniques, DNA methods, isotope ratio mass spectrometry, spectroscopic techniques and mass spectrometry are reviewed. Finally, the applications and limitations of analytical methods in authentication are critically assessed. Suggestions are also put forward for the future management of China's bee products industry.
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Affiliation(s)
- Ziying Wang
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
| | - Pingping Ren
- Applied, Industrial and Clinical Division, Bruker Biospin GmbH, Rheinstetten, Germany
| | - Yongning Wu
- NHC Key Laboratory of Food Safety Risk Assessment, China National Center for Food Safety Risk Assessment, Beijing, China
| | - Qinghua He
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, China
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5
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The Application of NMR Spectroscopy and Chemometrics in Authentication of Spices. Molecules 2021; 26:molecules26020382. [PMID: 33450910 PMCID: PMC7828335 DOI: 10.3390/molecules26020382] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/08/2021] [Accepted: 01/11/2021] [Indexed: 11/23/2022] Open
Abstract
Spices and herbs are among the most commonly adulterated food types. This is because spices are widely used to process food. Spices not only enhance the flavor and taste of food, but they are also sources of numerous bioactive compounds that are significantly beneficial for health. The healing effects of spices are connected with their antimicrobial, anti-inflammatory and carminative properties. However, regular consumption of adulterated spices may cause fatal damage to our system because adulterants in most cases are unhealthy. For that reason, the appropriate analytical methods are necessary for quality assurance and to ensure the authenticity of spices. Spectroscopic methods are gaining interest as they are fast, require little or no sample preparation, and provide rich structural information. This review provides an overview of the application of NMR spectroscopy combined with chemometric analysis to determine the quality and adulteration of spices.
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Cao R, Liu X, Liu Y, Zhai X, Cao T, Wang A, Qiu J. Applications of nuclear magnetic resonance spectroscopy to the evaluation of complex food constituents. Food Chem 2020; 342:128258. [PMID: 33508899 DOI: 10.1016/j.foodchem.2020.128258] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 09/10/2020] [Accepted: 09/27/2020] [Indexed: 11/18/2022]
Abstract
Due to a number of unparalleled advantages such as fastness, accuracy, intactness, nuclear magnetic resonance spectroscopy (NMR) has fulfilled a significant role in determining structures and dynamics of various physical, chemical and biological systems in the field of food analysis. This study introduced the principle of NMR, key NMR techniques such as 1H NMR, DOSY, NOESY, HSQC, etc., and the knowledge of NMR applications on the evaluation of complex food system, especially the interactions of food components. The reviewed research work provides sufficient evidence that NMR spectroscopy has been an invaluable tool and will play an increasingly important role in specific technical support for food assessment. In addition, NMR combined with various other technologies could give a complete picture of the mechanism of the performance of functional food compounds, which are vital for human health and influence the intrinsic food properties during processing, storage and transportation at the molecular level.
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Affiliation(s)
- Ruge Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China; State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Xinru Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yuqian Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xuqing Zhai
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Tianya Cao
- Institute of Food Science and Technology, Henan Agricultural University, Zhengzhou 450000, China
| | - Aili Wang
- Key laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), College of Pharmacy and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Ju Qiu
- Institute of Food and Nutrition Development, Ministry of Agriculture, Haidian, Beijing 100081, China.
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Karabagias IK, Vlasiou M, Kontakos S, Drouza C, Kontominas MG, Keramidas AD. Geographical discrimination of pine and fir honeys using multivariate analyses of major and minor honey components identified by 1H NMR and HPLC along with physicochemical data. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3040-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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8
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Burns DT, Dillon A, Warren J, Walker MJ. A Critical Review of the Factors Available for the Identification and Determination of Mānuka Honey. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1154-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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9
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Spiteri M, Rogers KM, Jamin E, Thomas F, Guyader S, Lees M, Rutledge DN. Combination of 1H NMR and chemometrics to discriminate manuka honey from other floral honey types from Oceania. Food Chem 2017; 217:766-772. [DOI: 10.1016/j.foodchem.2016.09.027] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2015] [Revised: 05/30/2016] [Accepted: 09/05/2016] [Indexed: 11/25/2022]
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10
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Application of analytical methods in authentication and adulteration of honey. Food Chem 2017; 217:687-698. [DOI: 10.1016/j.foodchem.2016.09.001] [Citation(s) in RCA: 147] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2016] [Revised: 08/31/2016] [Accepted: 09/01/2016] [Indexed: 01/22/2023]
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11
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Pagès G, Gilard V, Martino R, Malet-Martino M. Pulsed-field gradient nuclear magnetic resonance measurements (PFG NMR) for diffusion ordered spectroscopy (DOSY) mapping. Analyst 2017; 142:3771-3796. [DOI: 10.1039/c7an01031a] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The advent of Diffusion Ordered SpectroscopY (DOSY) NMR has enabled diffusion coefficients to be routinely measured and used to characterize chemical systems in solution. Indeed, DOSY NMR allows the separation of the chemical entities present in multicomponent systems and provides information on their intermolecular interactions as well as on their size and shape.
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Affiliation(s)
- G. Pagès
- INRA
- AgroResonance – UR370 Qualité des Produits Animaux
- Saint Genès Champanelle
- France
| | - V. Gilard
- Groupe de RMN Biomédicale
- Laboratoire de Synthèse et Physicochimie de Molécules d'Intérêt Biologique
- UMR CNRS 5068
- Université de Toulouse
- 31062 Toulouse cedex 9
| | - R. Martino
- Groupe de RMN Biomédicale
- Laboratoire de Synthèse et Physicochimie de Molécules d'Intérêt Biologique
- UMR CNRS 5068
- Université de Toulouse
- 31062 Toulouse cedex 9
| | - M. Malet-Martino
- Groupe de RMN Biomédicale
- Laboratoire de Synthèse et Physicochimie de Molécules d'Intérêt Biologique
- UMR CNRS 5068
- Université de Toulouse
- 31062 Toulouse cedex 9
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12
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Novel assay of antibacterial components in manuka honey using lucigenin-chemiluminescence-HPLC. Anal Chim Acta 2016; 954:151-158. [PMID: 28081810 DOI: 10.1016/j.aca.2016.12.004] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2016] [Revised: 08/29/2016] [Accepted: 12/03/2016] [Indexed: 11/23/2022]
Abstract
Five components (hydrogen peroxide, methylglyoxal, dihydroxyacetone, fructose and glucose) of New Zealand manuka honey (Leptospermum scoparium) were analyzed using lucigenin chemiluminescence high-performance liquid chromatography (lucigenin-CL-HPLC). We focused on active oxygen species produced from the components in order to easily detect these five components contained in manuka honey. H2O2 and O2- generated from these components were identified by lucigenin-CL and electron spin resonance (ESR), and the bactericidal effect of ROS was confirmed using E. coli. The previously reported assays for Manuka honey components have low specificities and require complicated preprocessing methods. As our results, the detection and identification of these components were possible within 30 min in lucigenin-CL-HPLC system, without any special treatment. It is considered that lucigenin-CL-HPLC is useful for the quality control and the analysis of various honey.
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Spiteri M, Dubin E, Cotton J, Poirel M, Corman B, Jamin E, Lees M, Rutledge D. Data fusion between high resolution (1)H-NMR and mass spectrometry: a synergetic approach to honey botanical origin characterization. Anal Bioanal Chem 2016; 408:4389-401. [PMID: 27086012 DOI: 10.1007/s00216-016-9538-4] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2016] [Revised: 03/29/2016] [Accepted: 04/01/2016] [Indexed: 01/07/2023]
Abstract
A data fusion approach was applied to a commercial honey data set analysed by (1)H-nuclear magnetic resonance (NMR) 400 MHz and liquid chromatography-high resolution mass spectrometry (LC-HRMS). The latter was performed using two types of mass spectrometers: an Orbitrap-MS and a time of flight (TOF)-MS. Fifty-six honey samples from four monofloral origins (acacia, orange blossom, lavender and eucalyptus) and multifloral sources from various geographical origins were analysed using the three instruments. The discriminating power of the results was examined by PCA first considering each technique separately, and then combining NMR and LC-HRMS together with or without variable selection. It was shown that the discriminating potential is increased through the data fusion, allowing for a better separation of eucalyptus, orange blossom and lavender. The NMR-Orbitrap-MS and NMR-TOF-MS mid-level fusion models with variable selection were preferred as a good discrimination was obtained with no misclassification observed for the latter. This study opens the path to new comprehensive food profiling approaches combining more than one technique in order to benefit from the advantages of several technologies. Graphical Abstract Data fusion between high resolution 1H-NMR and mass spectrometry.
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Affiliation(s)
- Marc Spiteri
- Eurofins Analytics France, Rue Pierre Adolphe Bobierre, B.P. 42301, 44323, Nantes, Cedex 3, France
| | - Elodie Dubin
- Eurofins Analytics France, Rue Pierre Adolphe Bobierre, B.P. 42301, 44323, Nantes, Cedex 3, France
| | - Jérôme Cotton
- Profilomic, 31 rue d'Aguesseau, 92100, Boulogne-Billancourt, France
| | - Marion Poirel
- Profilomic, 31 rue d'Aguesseau, 92100, Boulogne-Billancourt, France
| | - Bruno Corman
- Profilomic, 31 rue d'Aguesseau, 92100, Boulogne-Billancourt, France
| | - Eric Jamin
- Eurofins Analytics France, Rue Pierre Adolphe Bobierre, B.P. 42301, 44323, Nantes, Cedex 3, France.
| | - Michèle Lees
- Eurofins Analytics France, Rue Pierre Adolphe Bobierre, B.P. 42301, 44323, Nantes, Cedex 3, France
| | - Douglas Rutledge
- UMR Genial, AgroParisTech, INRA, Université Paris-Saclay, 91300, Massy, France
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14
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Babushkina TA, Klimova TP, Kudashov AA, Novikov VV, Peregudov AS. NMR and water relaxation of floral honey samples from wild and domesticated bees. Biophysics (Nagoya-shi) 2016. [DOI: 10.1134/s0006350916010048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
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15
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Mannina L, Sobolev AP, Coppo E, Di Lorenzo A, Nabavi SM, Marchese A, Daglia M. Antistaphylococcal activity and metabolite profiling of manuka honey (Leptospermum scoparium L.) after in vitro simulated digestion. Food Funct 2016; 7:1664-70. [DOI: 10.1039/c5fo01409c] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The antistaphylococcal activity against methicillin-susceptible and -resistant Staphylococcus aureus and the metabolite profiling of manuka honey (MH) were investigated before and after in vitro simulated digestion.
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Affiliation(s)
- Luisa Mannina
- Dipartimento di Chimica e Tecnologie del Farmaco
- Sapienza Università di Roma
- Italy
- Istituto di Metodologie Chimiche
- Laboratorio di Risonanza Magnetica “Annalaura Segre”
| | - Anatoly P. Sobolev
- Istituto di Metodologie Chimiche
- Laboratorio di Risonanza Magnetica “Annalaura Segre”
- CNR
- Italy
| | - Erika Coppo
- Microbiology Unit
- DISC
- University of Genoa and IRCSS San Martino - IST
- Italy
| | - Arianna Di Lorenzo
- Department of Drug Sciences
- Medicinal Chemistry and Pharmaceutical Technology Section
- University of Pavia
- Italy
| | - Seyed Mohammad Nabavi
- Applied Biotechnology Research Center
- Baqiyatallah University of Medical Sciences
- Tehran
- Iran
| | - Anna Marchese
- Microbiology Unit
- DISC
- University of Genoa and IRCSS San Martino - IST
- Italy
| | - Maria Daglia
- Department of Drug Sciences
- Medicinal Chemistry and Pharmaceutical Technology Section
- University of Pavia
- Italy
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16
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Application of diffusion ordered-1H-nuclear magnetic resonance spectroscopy to quantify sucrose in beverages. Food Chem 2015; 171:8-12. [DOI: 10.1016/j.foodchem.2014.08.105] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2013] [Revised: 04/02/2014] [Accepted: 08/23/2014] [Indexed: 11/19/2022]
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17
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Abstract
Advanced analytical techniques in honey characterization.
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Affiliation(s)
- Roberto Consonni
- Istituto per lo Studio delle Macromolecole
- Lab. NMR
- CNR
- 20133 Milan
- Italy
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18
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Beitlich N, Koelling-Speer I, Oelschlaegel S, Speer K. Differentiation of manuka honey from kanuka honey and from jelly bush honey using HS-SPME-GC/MS and UHPLC-PDA-MS/MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:6435-6444. [PMID: 24941132 DOI: 10.1021/jf501818f] [Citation(s) in RCA: 56] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
In the present study, pollen-identical pure manuka and kanuka honeys and an Australian jelly bush honey were analyzed for the nonvolatiles by UHPLC-PDA-MS/MS and for the volatiles by HS-SPME-GC/MS. A chromatographic profile matchup by means of characteristic marker compounds achieved a clear discrimination between manuka, kanuka, and jelly bush honey. UHPLC-PDA profiles of manuka honey show leptosin, acetyl-2-hydroxy-4-(2-methoxyphenyl)-4-oxobutanate, 3-hydroxy-1-(2-methoxyphenyl)-penta-1,4-dione, kojic acid, 5-methyl-3-furancarboxylic acid, and two unknown compounds as prominent, kanuka honey was characterized by 4-methoxyphenyllactic acid, methyl syringate, p-anisic acid, and lumichrome. 2-Methylbenzofuran, 2'-hydroxyacetophenone, and 2'-methoxyacetophenone were markant volatiles for manuka honey, whereas kanuka honey was characterized by 2,6,6-trimethyl-2-cyclohexene-1,4-dione, phenethyl alcohol, p-anisaldehyde, and an unknown compound in HS-SPME-GC/MS. The jelly bush honey differed from the manuka honey by higher contents of 2-methoxybenzoic acid and an individual unknown substance in the PDA profile and by lower intensities of 2'-methoxyacetophenone, higher concentrations of cis-linalool oxide, and 3,4,5-trimethylphenol in the HS-SPME-GC/MS profile.
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Affiliation(s)
- Nicole Beitlich
- Food Chemistry Department, Technische Universität Dresden , Bergstrasse 66, 01069 Dresden, Germany
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Maddocks SE, Jenkins RE. Honey: a sweet solution to the growing problem of antimicrobial resistance? Future Microbiol 2014; 8:1419-29. [PMID: 24199801 DOI: 10.2217/fmb.13.105] [Citation(s) in RCA: 62] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
Abstract
Resistance to antibiotics continues to rise and few new therapies are on the horizon. Honey has good antibacterial activity against numerous microorganisms of many different genera and no honey-resistant phenotypes have yet emerged. The mechanisms of antimicrobial activity are just beginning to be understood; however, it is apparent that these are diverse and often specific for certain groups or even species of bacteria. Manuka honey has been most thoroughly characterized and is commercially available as a topical medical treatment for wound infections. Furthermore, since most data are available for this honey, there is a considerable focus on it in this review. It is becoming evident that honeys are more than just bactericidal, as they impact on biofilm formation, quorum sensing and the expression of virulence factors. With this in mind, honey represents an attractive antimicrobial treatment that might have the potential to be used alongside current therapies as a prophylactic or to treat wound infection with multidrug-resistant bacteria in future.
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Affiliation(s)
- Sarah E Maddocks
- Cardiff School of Health Sciences, Cardiff Metropolitan University, Western Avenue, Llandaff, CF5 2YB, UK
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Lu J, Turnbull L, Burke CM, Liu M, Carter DA, Schlothauer RC, Whitchurch CB, Harry EJ. Manuka-type honeys can eradicate biofilms produced by Staphylococcus aureus strains with different biofilm-forming abilities. PeerJ 2014; 2:e326. [PMID: 24711974 PMCID: PMC3970805 DOI: 10.7717/peerj.326] [Citation(s) in RCA: 95] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2014] [Accepted: 03/10/2014] [Indexed: 11/20/2022] Open
Abstract
Chronic wounds are a major global health problem. Their management is difficult and costly, and the development of antibiotic resistance by both planktonic and biofilm-associated bacteria necessitates the use of alternative wound treatments. Honey is now being revisited as an alternative treatment due to its broad-spectrum antibacterial activity and the inability of bacteria to develop resistance to it. Many previous antibacterial studies have used honeys that are not well characterized, even in terms of quantifying the levels of the major antibacterial components present, making it difficult to build an evidence base for the efficacy of honey as an antibiofilm agent in chronic wound treatment. Here we show that a range of well-characterized New Zealand manuka-type honeys, in which two principle antibacterial components, methylglyoxal and hydrogen peroxide, were quantified, can eradicate biofilms of a range of Staphylococcus aureus strains that differ widely in their biofilm-forming abilities. Using crystal violet and viability assays, along with confocal laser scanning imaging, we demonstrate that in all S. aureus strains, including methicillin-resistant strains, the manuka-type honeys showed significantly higher anti-biofilm activity than clover honey and an isotonic sugar solution. We observed higher anti-biofilm activity as the proportion of manuka-derived honey, and thus methylglyoxal, in a honey blend increased. However, methylglyoxal on its own, or with sugar, was not able to effectively eradicate S. aureus biofilms. We also demonstrate that honey was able to penetrate through the biofilm matrix and kill the embedded cells in some cases. As has been reported for antibiotics, sub-inhibitory concentrations of honey improved biofilm formation by some S. aureus strains, however, biofilm cell suspensions recovered after honey treatment did not develop resistance towards manuka-type honeys. New Zealand manuka-type honeys, at the concentrations they can be applied in wound dressings are highly active in both preventing S. aureus biofilm formation and in their eradication, and do not result in bacteria becoming resistant. Methylglyoxal requires other components in manuka-type honeys for this anti-biofilm activity. Our findings support the use of well-defined manuka-type honeys as a topical anti-biofilm treatment for the effective management of wound healing.
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Affiliation(s)
- Jing Lu
- The ithree institute, University of Technology Sydney, Sydney, NSW, Australia
| | - Lynne Turnbull
- The ithree institute, University of Technology Sydney, Sydney, NSW, Australia
| | - Catherine M. Burke
- The ithree institute, University of Technology Sydney, Sydney, NSW, Australia
| | - Michael Liu
- The ithree institute, University of Technology Sydney, Sydney, NSW, Australia
| | - Dee A. Carter
- School of Molecular Bioscience, University of Sydney, Sydney, NSW, Australia
| | | | | | - Elizabeth J. Harry
- The ithree institute, University of Technology Sydney, Sydney, NSW, Australia
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Liu YG, Sun BG, Tian HY, Huang TG, Zhi LQ, Jin J, Huang YM. Detection and enantiomeric distribution of 2-hydroxy-5-methyl-3-hexanone and 3-hydroxy-5-methyl-2-hexanone in commercial eucalyptus honey. FLAVOUR FRAG J 2013. [DOI: 10.1002/ffj.3167] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Yong-guo Liu
- School of Food Chemistry, Beijing Key Laboratory of Flavor Chemistry; Beijing Technology and Business University; Beijing; 100048; China
| | - Bao-guo Sun
- School of Food Chemistry, Beijing Key Laboratory of Flavor Chemistry; Beijing Technology and Business University; Beijing; 100048; China
| | - Hong-yu Tian
- School of Food Chemistry, Beijing Key Laboratory of Flavor Chemistry; Beijing Technology and Business University; Beijing; 100048; China
| | - Tian-ge Huang
- School of Food Chemistry, Beijing Key Laboratory of Flavor Chemistry; Beijing Technology and Business University; Beijing; 100048; China
| | - Lei-qiang Zhi
- School of Food Chemistry, Beijing Key Laboratory of Flavor Chemistry; Beijing Technology and Business University; Beijing; 100048; China
| | - Jie Jin
- School of Food Chemistry, Beijing Key Laboratory of Flavor Chemistry; Beijing Technology and Business University; Beijing; 100048; China
| | - Yan-mei Huang
- School of Food Chemistry, Beijing Key Laboratory of Flavor Chemistry; Beijing Technology and Business University; Beijing; 100048; China
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