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Sánchez-Rodríguez R, Terriente-Palacios C, García-Olmo J, Osorio S, Rodríguez-Ortega MJ. Combined Metabolomic and NIRS Analyses Reveal Biochemical and Metabolite Changes in Goat Milk Kefir under Different Heat Treatments and Fermentation Times. Biomolecules 2024; 14:816. [PMID: 39062530 PMCID: PMC11274602 DOI: 10.3390/biom14070816] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Revised: 07/03/2024] [Accepted: 07/06/2024] [Indexed: 07/28/2024] Open
Abstract
Dairy products are an important source of protein and other nutrients in the Mediterranean diet. In these countries, the most common sources of milk for producing dairy products are cow, goat, sheep, and buffalo. Andalusia is traditionally the largest producer of goat milk in Spain. Kefir is a fermented product made from bacteria and yeasts and has health benefits beyond its nutritional properties. There is a lack of knowledge about the molecular mechanisms and metabolites that bring about these benefits. In this work, the combination of analytical techniques (GC-FID, UHPLC-MS-QToF, GC-QqQ-MS, and GC-ToF-MS) resulted in the detection of 105 metabolites in kefir produced with goat milk from two different thermal treatments (raw and pasteurized) fermented at four time points (12, 24, 36, and 48 h, using 0 h as the control). Of these, 27 metabolites differed between kefir produced with raw and pasteurized milk. These changes could possibly be caused by the effect of pasteurization on the microbial population in the starting milk. Some interesting molecules were identified, such as shikimic acid, dehydroabietic acid, GABA, and tyramine, which could be related to antibacterial properties, strengthening of the immune system, and arterial pressure. Moreover, a viability assay of the NIRS technique was performed to evaluate its use in monitoring the fermentation and classification of samples, which resulted in a 90% accuracy in comparison to correctly classified samples according to their fermentation time. This study represents the most comprehensive metabolomic analysis of goat milk kefir so far, revealing the intricate changes in metabolites during fermentation and the impact of milk treatment.
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Affiliation(s)
- Rubén Sánchez-Rodríguez
- Departamento de Bioquímica y Biología Molecular, Universidad de Córdoba, Campus de Excelencia Internacional CeiA3, 14071 Córdoba, Spain;
| | - Carlos Terriente-Palacios
- Institute for Mediterranean and Subtropical Horticulture “La Mayora”, Department of Molecular Biology and Biochemistry, University of Málaga-Consejo Superior de Investigaciones Científicas (IHSM-CSIC-UMA), 29071 Málaga, Spain; (C.T.-P.); (S.O.)
| | - Juan García-Olmo
- Servicio Central de Apoyo a la Investigación, Universidad de Córdoba, Campus de Excelencia Internacional CeiA3, 14071 Córdoba, Spain;
| | - Sonia Osorio
- Institute for Mediterranean and Subtropical Horticulture “La Mayora”, Department of Molecular Biology and Biochemistry, University of Málaga-Consejo Superior de Investigaciones Científicas (IHSM-CSIC-UMA), 29071 Málaga, Spain; (C.T.-P.); (S.O.)
| | - Manuel J. Rodríguez-Ortega
- Departamento de Bioquímica y Biología Molecular, Universidad de Córdoba, Campus de Excelencia Internacional CeiA3, 14071 Córdoba, Spain;
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2
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Magarelli M, Novielli P, De Filippis F, Magliulo R, Di Bitonto P, Diacono D, Bellotti R, Tangaro S. Explainable artificial intelligence and microbiome data for food geographical origin: the Mozzarella di Bufala Campana PDO Case of Study. Front Microbiol 2024; 15:1393243. [PMID: 38887708 PMCID: PMC11180736 DOI: 10.3389/fmicb.2024.1393243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2024] [Accepted: 05/13/2024] [Indexed: 06/20/2024] Open
Abstract
Identifying the origin of a food product holds paramount importance in ensuring food safety, quality, and authenticity. Knowing where a food item comes from provides crucial information about its production methods, handling practices, and potential exposure to contaminants. Machine learning techniques play a pivotal role in this process by enabling the analysis of complex data sets to uncover patterns and associations that can reveal the geographical source of a food item. This study aims to investigate the potential use of explainable artificial intelligence for identifying the food origin. The case of study of Mozzarella di Bufala Campana PDO has been considered by examining the composition of the microbiota in each samples. Three different supervised machine learning algorithms have been compared and the best classifier model is represented by Random Forest with an Area Under the Curve (AUC) value of 0.93 and the top accuracy of 0.87. Machine learning models effectively classify origin, offering innovative ways to authenticate regional products and support local economies. Further research can explore microbiota analysis and extend applicability to diverse food products and contexts for enhanced accuracy and broader impact.
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Affiliation(s)
- Michele Magarelli
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Pierfrancesco Novielli
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy
- Istituto Nazionale di Fisica Nucleare, Sezione di Bari, Bari, Italy
| | - Francesca De Filippis
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Naples, Italy
| | - Raffaele Magliulo
- Dipartimento di Agraria, Università degli Studi di Napoli Federico II, Naples, Italy
| | - Pierpaolo Di Bitonto
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Domenico Diacono
- Istituto Nazionale di Fisica Nucleare, Sezione di Bari, Bari, Italy
| | - Roberto Bellotti
- Istituto Nazionale di Fisica Nucleare, Sezione di Bari, Bari, Italy
- Dipartimento Interateneo di Fisica M. Merlin, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Sabina Tangaro
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy
- Istituto Nazionale di Fisica Nucleare, Sezione di Bari, Bari, Italy
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3
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Biegalski J, Cais-Sokolińska D. Innovative Covering Liquids Stabilising Water-Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping. Foods 2024; 13:581. [PMID: 38397558 PMCID: PMC10887899 DOI: 10.3390/foods13040581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 02/12/2024] [Accepted: 02/13/2024] [Indexed: 02/25/2024] Open
Abstract
This study analyses the possibility of changing the composition of the covering liquid in which mozzarella cheese is stored. The characterisation of mozzarella cheese consumed fresh and during later culinary use as a pizza topping was carried out. Mozzarella cheese from cow's milk and reconstituted sheep's milk were used for this study. The cheese was stored in whey-based covering liquid to which single or double amounts of lactose and/or citric acid (w/w) were added. The results obtained during laboratory analysis showed that the addition of lactose and/or citric acid to the covering liquid significantly impacted the mass of the cheese and the changes that can occur during later culinary use. The observed changes in the cheese during storage in the covering liquid were confirmed by the characteristics of the liquid itself. The smallest mass changes were related to cheeses stored in a covering liquid with double the amount of lactose and a single amount of citric acid. This cheese also displayed positive changes in all assessed descriptors (texture, melt, and colour). The amount of leachate from the cheese was small and occurred relatively late after unpacking and quartering. Based on the results of the study, changes made to the composition of the covering liquids can positively affect the characteristics of mozzarella cheese. Additionally, this data allows for the creation of specialised mozzarella cheeses that can pique the consumer's interest.
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Affiliation(s)
- Jakub Biegalski
- Department of Dairy and Process Engineering, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, ul. Wojska Polskiego 31/33, 60-624 Poznań, Poland;
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4
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Levante A, Bertani G, Marrella M, Mucchetti G, Bernini V, Lazzi C, Neviani E. The microbiota of Mozzarella di Bufala Campana PDO cheese: a study across the manufacturing process. Front Microbiol 2023; 14:1196879. [PMID: 37649628 PMCID: PMC10462780 DOI: 10.3389/fmicb.2023.1196879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Accepted: 06/30/2023] [Indexed: 09/01/2023] Open
Abstract
Introduction Mozzarella di Bufala Campana PDO cheese (MBC) is a globally esteemed Italian cheese. The traditional cheesemaking process of MBC relies on natural whey starter culture, water buffalo's milk, and the local agroecosystem. Methods In this study, the microbial ecology of intermediate samples of MBC production, coming from two dairies with slightly different cheesemaking technology (dairy M large producer, and dairy C medium-small), was investigated using 16S rRNA amplicon sequencing. This research aimed to provide insights into the dynamics of microbial consortia involved in various cheesemaking steps. Results and discussion All samples, except for raw buffalo milk, exhibited a core microbiome predominantly composed of Streptococcus spp. and Lactobacillus spp., albeit with different ratios between the two genera across the two MBC producers. Notably, the microbiota of the brine from both dairies, analyzed using 16S amplicon sequencing for the first time, was dominated by the Lactobacillus and Streptococcus genera, while only dairy C showed the presence of minor genera such as Pediococcus and Lentilactobacillus. Intriguingly, the final mozzarella samples from both producers displayed an inversion in the dominance of Lactobacillus spp. over Streptococcus spp. in the microbiota compared to curd samples, possibly attributable to the alleviation of thermal stress following the curd stretching step. In conclusion, the different samples from the two production facilities did not exhibit significant differences in terms of the species involved in MBC cheesemaking. This finding confirms that the key role in the MBC cheesemaking process lies with a small-sized microbiome primarily composed of Streptococcus and Lactobacillus spp.
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Affiliation(s)
- Alessia Levante
- Department of Food and Drug, University of Parma, Parma, Italy
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5
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Zhang X, Zheng Y, Liu Z, Su M, Cao W, Zhang H. Review of the applications of metabolomics approaches in dairy science: From factory to human. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12948] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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6
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Akarca G, Atık A, Atık İ, Denızkara AJ. A comparison study on functional and textural properties of mozzarella cheeses made from bovine and buffalo milks using different starter cultures. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/22/2023]
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7
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Wang X, Li Z, Feng T, Luo X, Xue L, Mao C, Cui K, Li H, Huang J, Huang K, Rehman SU, Shi D, Wu D, Ruan J, Liu Q. Chromosome-level genome and recombination map of the male buffalo. Gigascience 2022; 12:giad063. [PMID: 37589307 PMCID: PMC10433102 DOI: 10.1093/gigascience/giad063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2022] [Revised: 03/20/2023] [Accepted: 07/13/2023] [Indexed: 08/18/2023] Open
Abstract
BACKGROUND The swamp buffalo (Bubalus bubalis carabanesis) is an economically important livestock supplying milk, meat, leather, and draft power. Several female buffalo genomes have been available, but the lack of high-quality male genomes hinders studies on chromosome evolution, especially Y, as well as meiotic recombination. RESULTS Here, a chromosome-level genome with a contig N50 of 72.2 Mb and a fine-scale recombination map of male buffalo were reported. We found that transposable elements (TEs) and structural variants (SVs) may contribute to buffalo evolution by influencing adjacent gene expression. We further found that the pseudoautosomal region (PAR) of the Y chromosome is subject to stronger purification selection. The meiotic recombination map showed that there were 2 obvious recombination hotspots on chromosome 8, and the genes around them were mainly related to tooth development, which may have helped to enhance the adaption of buffalo to inferior feed. Among several genomic features, TE density has the strongest correlation with recombination rates. Moreover, the TE subfamily, SINE/tRNA, is likely to play a role in driving recombination into SVs. CONCLUSIONS The male genome and sperm sequencing will facilitate the understanding of the buffalo genomic evolution and functional research.
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Affiliation(s)
- Xiaobo Wang
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan 528225, China
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
- Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
| | - Zhipeng Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Tong Feng
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Xier Luo
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Lintao Xue
- Reproductive Medical and Genetic Center, The People's Hospital of Guangxi Zhuang Autonomous Region, Nanning, Guangxi 530021, China
| | - Chonghui Mao
- Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
| | - Kuiqing Cui
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan 528225, China
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Hui Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Jieping Huang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Kongwei Huang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Saif-ur Rehman
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Deshun Shi
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
| | - Dongdong Wu
- State Key Laboratory of Genetic Resources and Evolution, Kunming Institute of Zoology, Chinese Academy of Sciences, Kunming, Yunnan 650223, China
| | - Jue Ruan
- Shenzhen Branch, Guangdong Laboratory of Lingnan Modern Agriculture, Genome Analysis Laboratory of the Ministry of Agriculture and Rural Affairs, Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518120, China
| | - Qingyou Liu
- Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, School of Life Science and Engineering, Foshan University, Foshan 528225, China
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning 530005, China
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8
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Ricci M, Gasperi F, Betta E, Menghi L, Endrizzi I, Cliceri D, Franceschi P, Aprea E. Multivariate data analysis strategy to monitor Trentingrana cheese real-scale production through volatile organic compounds profiling. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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9
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Fusco V, Chieffi D, De Angelis M. Invited review: Fresh pasta filata cheeses: Composition, role, and evolution of the microbiota in their quality and safety. J Dairy Sci 2022; 105:9347-9366. [DOI: 10.3168/jds.2022-22254] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 07/12/2022] [Indexed: 11/17/2022]
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10
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Zhang X, Zheng Y, Feng J, Zhou R, Ma M. Integrated metabolomics and high-throughput sequencing to explore the dynamic correlations between flavor related metabolites and bacterial succession in the process of Mongolian cheese production. Food Res Int 2022; 160:111672. [DOI: 10.1016/j.foodres.2022.111672] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 06/27/2022] [Accepted: 07/07/2022] [Indexed: 11/04/2022]
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11
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Akarca G, Yildirim G. Effects of the probiotic bacteria on the quality properties of mozzarella cheese produced from different milk. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3408-3418. [PMID: 35875239 PMCID: PMC9304467 DOI: 10.1007/s13197-021-05324-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/02/2021] [Accepted: 11/09/2021] [Indexed: 06/15/2023]
Abstract
The aim of the study was evaluating the effect of probiotic bacteria on chemical values, texture profile and sensory attributes of Mozzarella cheese which produced from cow and buffalo milk during the storage. The acidity, dry matter content, amount of protein and ripening index of sample increased throughout the storage (P < 0.05). Storage time influenced acidity, dry matter content, amount of protein and ripening index of samples (P < 0.001). Lightness and redness decreased while yellowness increased (P < 0.05). Storage time influenced lightness and yellowness of samples (P < 0.001). TPA parameters increased. The count of Lactobacillus acidophilus increased during the storage (P < 0.05) but Bifidobacterium lactis spp. animalis count increased first 14 days of storage and later decreased (P < 0.05). The samples produced from buffalo milk by adding probiotic bacteria had the highest sensory scores.
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Affiliation(s)
- Gökhan Akarca
- Department of Food Engineering, Engineering Faculty, Afyon Kocatepe University, 03200 Afyonkarahisar, Turkey
| | - Gamze Yildirim
- Department of Food Engineering, Engineering Faculty, Afyon Kocatepe University, 03200 Afyonkarahisar, Turkey
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12
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Zhang X, Zheng Y, Zhou R, Ma M. Comprehensive identification of molecular profiles related to sensory and nutritional changes in Mongolian cheese during storage by untargeted metabolomics coupled with quantification of free amino acids. Food Chem 2022; 386:132740. [PMID: 35339083 DOI: 10.1016/j.foodchem.2022.132740] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2021] [Revised: 03/16/2022] [Accepted: 03/16/2022] [Indexed: 11/04/2022]
Abstract
Non-targeted metabolomics was used to study metabolites with low molecular weight which may contribute to quality deterioration of Mongolian cheese during storage. Microbiological analysis, pH, FAAs (free amino acids), volatile compounds, and sensory evaluation of the cheese during storage were also studied. A total of 278 metabolites were identified in Mongolian cheese, of which 51 metabolites were used as differential metabolites, including amino acids, peptides, organic acids, lipids, and carbohydrates. Bitter amino acids, bitter peptide (Phe-Ile), and organic acids (sinapic acid, butyric acid) increased during storage. Metabolic pathway analysis showed that differential metabolites were mainly related to amino acid metabolism, such as β-alanine metabolism and glycine, serine, and threonine metabolism. Moreover, accompanied with the increased contents of short-chain fatty acids, 2-undecanone and ethyl esters, strength of odor and unpleasant smell increased but overall acceptability decreased during Mongolian cheese storage. This research provides suitable strategies for quality control of Mongolian cheese during shelf life.
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Affiliation(s)
- Xin Zhang
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China
| | - Ran Zhou
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China; Quality Supervision, Inspection and Testing Center for Cold Storage and Refrigeration Equipment, Ministry of Agriculture, Shanghai, China.
| | - Ming Ma
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
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13
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Zheng S, Wu W, Zhang Y, Hu P, Li J, Jiang J. Improvement of tomato sour soup fermentation by
Lacticaseibacillus casei
H1
addition. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Shasha Zheng
- College of Brewing and Food Engineering Guizhou University Guiyang China
| | - Wenyan Wu
- College of Brewing and Food Engineering Guizhou University Guiyang China
| | - Yulong Zhang
- College of Brewing and Food Engineering Guizhou University Guiyang China
| | - Ping Hu
- College of Brewing and Food Engineering Guizhou University Guiyang China
| | - Juan Li
- College of Brewing and Food Engineering Guizhou University Guiyang China
| | - Jingzhu Jiang
- College of Brewing and Food Engineering Guizhou University Guiyang China
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14
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Advancement of omics techniques for chemical profile analysis and authentication of milk. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.06.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Biçer Y, Telli AE, Sönmez G, Turkal G, Telli N, Uçar G. Investigation of Changes in Culturable Lactic Microflora During Freeze Storage in Cow and Goat Milk Kefirs by
High‐Throughput
Sequencing. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yusuf Biçer
- Selcuk University Faculty of Veterinary Medicine Department of Food Hygiene and Technology 42130 Konya Turkey
| | - A. Ezgi Telli
- Selcuk University Faculty of Veterinary Medicine Department of Food Hygiene and Technology 42130 Konya Turkey
| | - Gonca Sönmez
- Selcuk University Faculty of Veterinary Medicine Department of Genetics 42130 Konya Turkey
| | - Gamze Turkal
- Selcuk University Faculty of Veterinary Medicine Department of Food Hygiene and Technology 42130 Konya Turkey
| | - Nihat Telli
- Konya Technical University Vocational School of Technical Sciences Department of Food Processing 42250 Konya Turkey
| | - Gürkan Uçar
- Selcuk University Faculty of Veterinary Medicine Department of Food Hygiene and Technology 42130 Konya Turkey
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Yuan X, Shi W, Jiang J, Li Z, Fu P, Yang C, Rehman SU, Pauciullo A, Liu Q, Shi D. Comparative metabolomics analysis of milk components between Italian Mediterranean buffaloes and Chinese Holstein cows based on LC-MS/MS technology. PLoS One 2022; 17:e0262878. [PMID: 35077464 PMCID: PMC8789157 DOI: 10.1371/journal.pone.0262878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/29/2021] [Accepted: 01/06/2022] [Indexed: 01/08/2023] Open
Abstract
Buffalo and cow milk have a very different composition in terms of fat, protein, and total solids. For a better knowledge of such a difference, the milk metabolic profiles and characteristics of metabolites was investigated in Italian Mediterranean buffaloes and Chinese Holstein cows were investigated by liquid chromatography tandem-mass spectrometry (LC-MS/MS) in this study. Totally, 23 differential metabolites were identified to be significantly different in the milk from the two species of which 15 were up-regulated and 8 down-regulated in Italian Mediterranean buffaloes. Metabolic pathway analysis revealed that 4 metabolites (choline, acetylcholine, nicotinamide and uric acid) were significantly enriched in glycerophospholipid metabolism, nicotinate and nicotinamide metabolism, glycine, serine and threonine metabolism, as well as purine metabolism. The results provided further insights for a deep understanding of the potential metabolic mechanisms responsible for the different performance of Italian Mediterranean buffaloes' and Chinese Holstein cows' milk. The findings will offer new tools for the improvement and novel directions for the development of dairy industry.
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Affiliation(s)
- Xiang Yuan
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| | - Wen Shi
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| | - Jianping Jiang
- Guangxi Engineering Technology Research Center of Chinese Medicinal Materials Stock Breeding, Guangxi Botanical Garden of Medicinal Plants, Nanning, China
| | - Zhipeng Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| | - Penghui Fu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| | - Chunyan Yang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| | - Saif ur Rehman
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| | - Alfredo Pauciullo
- Department of Agricultural, Forest and Food Sciences, University of Torino, Grugliasco (TO), Italy
- * E-mail: (AP); (QL); (DS)
| | - Qingyou Liu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
- * E-mail: (AP); (QL); (DS)
| | - Deshun Shi
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
- * E-mail: (AP); (QL); (DS)
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17
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Putri SP, Ikram MMM, Sato A, Dahlan HA, Rahmawati D, Ohto Y, Fukusaki E. Application of gas chromatography-mass spectrometry-based metabolomics in food science and technology. J Biosci Bioeng 2022; 133:425-435. [DOI: 10.1016/j.jbiosc.2022.01.011] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 01/21/2022] [Accepted: 01/21/2022] [Indexed: 12/23/2022]
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18
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Hyuk Suh J. Critical review: metabolomics in dairy science - evaluation of milk and milk product quality. Food Res Int 2022; 154:110984. [DOI: 10.1016/j.foodres.2022.110984] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/20/2021] [Accepted: 12/27/2021] [Indexed: 12/13/2022]
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19
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Isolation and Identification of Lactic Acid Bacteria from Natural Whey Cultures of Buffalo and Cow Milk. Foods 2022; 11:foods11020233. [PMID: 35053966 PMCID: PMC8774387 DOI: 10.3390/foods11020233] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2021] [Revised: 12/24/2021] [Accepted: 01/11/2022] [Indexed: 11/17/2022] Open
Abstract
In southern Italy, some artisanal farms produce mozzarella and caciocavallo cheeses by using natural whey starter (NWS), whose microbial diversity is responsible for the characteristic flavor and texture of the final product. We studied the microbial community of NWS cultures of cow’s milk (NWSc) for the production of caciocavallo and buffalo’s milk (NWSb) for the production of mozzarella, both from artisanal farms. Bacterial identification at species and strain level was based on an integrative strategy, combining culture-dependent (sequencing of the 16S rDNA, species/subspecies-specific Polymerase Chain Reaction (PCR) and clustering by Random Amplified Polymorphic DNA-Polymerase Chain Reaction (RAPD-PCR) and culture-independent (next-generation sequencing analysis, NGS) approaches. Results obtained with both approaches showed the occurrence of five species of lactic acid bacteria in NWSb (Lactococcus lactis subsp. lactis, Lactobacillus fermentum, Streptococcus thermophilus, Lactobacillus delbrueckii, and Lactobacillus helveticus) and five species in NWSc (Lc. lactis subsp. lactis, Enterococcus faecium, and S. thermophilus, Lb. helveticus, and Lb. delbrueckii), with the last two found only by the NGS analysis. Moreover, RAPD profiles, performed on Lc. lactis subsp. lactis different isolates from both NWSs, showed nine strains in NWSb and seven strains in NWSc, showing a microbial diversity also at strain level. Characterization of the microbiota of natural whey starters aims to collect new starter bacteria to use for tracing microbial community during the production of artisanal cheeses, in order to preserve their quality and authenticity, and to select new Lactic Acid Bacteria (LAB) strains for the production of functional foods.
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20
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Anastasiou R, Kazou M, Georgalaki M, Aktypis A, Zoumpopoulou G, Tsakalidou E. Omics Approaches to Assess Flavor Development in Cheese. Foods 2022; 11:188. [PMID: 35053920 PMCID: PMC8775153 DOI: 10.3390/foods11020188] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/03/2022] [Accepted: 01/09/2022] [Indexed: 12/27/2022] Open
Abstract
Cheese is characterized by a rich and complex microbiota that plays a vital role during both production and ripening, contributing significantly to the safety, quality, and sensory characteristics of the final product. In this context, it is vital to explore the microbiota composition and understand its dynamics and evolution during cheese manufacturing and ripening. Application of high-throughput DNA sequencing technologies have facilitated the more accurate identification of the cheese microbiome, detailed study of its potential functionality, and its contribution to the development of specific organoleptic properties. These technologies include amplicon sequencing, whole-metagenome shotgun sequencing, metatranscriptomics, and, most recently, metabolomics. In recent years, however, the application of multiple meta-omics approaches along with data integration analysis, which was enabled by advanced computational and bioinformatics tools, paved the way to better comprehension of the cheese ripening process, revealing significant associations between the cheese microbiota and metabolites, as well as their impact on cheese flavor and quality.
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Affiliation(s)
- Rania Anastasiou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece; (M.K.); (M.G.); (A.A.); (G.Z.); (E.T.)
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21
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Gonçalves FC, de Oliveira VM, Martins FT, Lião LM, Ferri PH, Queiroz Júnior LHK. Predicting chemical shelf life of mozzarella cheese submitted to irregular refrigeration practices by Nuclear Magnetic Resonance spectroscopy and statistical analysis. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104229] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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22
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23
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Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production. Braz J Microbiol 2021; 53:303-316. [PMID: 34661886 DOI: 10.1007/s42770-021-00629-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Accepted: 09/30/2021] [Indexed: 10/20/2022] Open
Abstract
The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated. The isolates were characterized by Gram staining and catalase test, by the ability to grow at different conditions: temperatures, pH, concentrations of NaCl, and production of CO2 from glucose. The biodiversity and succession of 152 LAB isolated during cheese production were evaluated by 16S rRNA gene sequencing, Random Amplified Polymorphic DNA (RAPD-PCR), and Restriction Fragment Length Polymorphism (RFLP-PCR) techniques. Most of the strains grow well at 30 °C and are tolerant to 6.5% of NaCl, and in general, the best pH for growing was 9.6. Leuconostoc mesenteroides, Lacticaseibacillus casei, Limosilactobacillus fermentum, and Enterococcus sp. were prevalent and present in almost all steps of production. The LAB strains are typically found in the traditional Italian cheese, except the Leuconostoc citreum species. Sixty clusters were obtained by RAPD-PCR with 85% of similarity (114 isolates) while most of the LAB was clustered with 100% of similarity by the RFLP-PCR technique. The applied techniques enabled a valuable elucidation of the LAB biodiversity and succession, contributing to a better understanding of the specific microbial cultures with a technological aptitude of this cheese.
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24
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Faccia M, Natrella G, Gambacorta G. Analysis of the water‐soluble compounds as a tool for discriminating traditional and industrial high moisture mozzarella made with citric acid. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15091] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Michele Faccia
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
| | - Giuseppe Natrella
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
| | - Giuseppe Gambacorta
- Department of Soil, Plant and Food Sciences University of Bari Via Amendola 165/A Bari 70126 Italy
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25
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Zhao Z, Ning C, Chen L, Zhao Y, Yang G, Wang C, Chen N, Zhang Z, Li S. Impacts of manufacture processes and geographical regions on the microbial profile of traditional Chinese cheeses. Food Res Int 2021; 148:110600. [PMID: 34507745 DOI: 10.1016/j.foodres.2021.110600] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2021] [Revised: 07/07/2021] [Accepted: 07/08/2021] [Indexed: 10/20/2022]
Abstract
The microbiota of cheese plays a critical role in determining its organoleptic and other physicochemical properties. Thus, assessing the composition of the cheese microbiota community would help promote the growth of desirable taxa and ultimately to optimize flavor, quality and safety. Here we measured microbial diversity, microbiota composition, short-chain fatty acids, and free amino acids in two traditional cheese-making strategies, Rushan and Rubing, processed in parallel from Lijiang, Eryuan, and Dengchuan of Yunnan province, China. We found distinct microbiota composition, and microbial diversity and richness in both Rushan and Rubing across all three regions, which were proportional to the scale of the cities where the cheeses were sampled. Furthermore, we found positive associations of Streptococcus and Acinetobacter with butyric acid, Phe and Tyr, which were negatively correlated with Lactococcus. For the first time, we provide evidence that environmental microbial contamination in cheese can be correlated with the manufacturing procedures and geographical regions. This should be paid more attention in upcoming cheese microbiota studies.
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Affiliation(s)
- Zijian Zhao
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Chao Ning
- School of Archaeology and Museology, Peking University, Beijing 100871, China; Max Planck Institute for the Science of Human History, Jena 07745, Germany.
| | - Long Chen
- Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Yujuan Zhao
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Ge Yang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Chao Wang
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Naishi Chen
- Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Zhaoye Zhang
- Jilin Academy of Agricultural Sciences, Changchun 130033, China
| | - Shengyu Li
- Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences, Changchun 130033, China
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26
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Allen MM, Pike OA, Kenealey JD, Dunn ML. Metabolomics of acid whey derived from Greek yogurt. J Dairy Sci 2021; 104:11401-11412. [PMID: 34454763 DOI: 10.3168/jds.2021-20442] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 06/16/2021] [Indexed: 11/19/2022]
Abstract
Acid whey, a byproduct of Greek yogurt production, has little commercial value due to its low protein content and is also environmentally harmful when disposed of as waste. However, as a product of microbial fermentation, acid whey could be a rich source of beneficial metabolites associated with fermented foods. This study increases understanding of acid whey composition by providing a complete metabolomic profile of acid whey. Commercial and laboratory-made Greek yogurts, prepared with 3 different bacterial culture combinations, were evaluated. Samples of uncultured milk and cultured whey from each batch were analyzed. Ultra-high-performance liquid chromatography-tandem mass spectrometry metabolomics were used to separate and identify 477 metabolites. Compared with uncultured controls, acid whey from fermented yogurt showed decreases in some metabolites and increases in others, presumably due to the effects of microbial metabolism. Additional metabolites appeared in yogurt whey but not in the uncultured control. Therefore, the effect of microbial fermentation is complex, leading to increases or decreases in potentially bioactive bovine metabolites while generating new microbial compounds that may be beneficial. Metabolite production was significantly affected by combinations of culturing organisms and production location. Differences between laboratory-made and commercial samples could be caused by different starting ingredients, environmental factors, or both.
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Affiliation(s)
- Muriel M Allen
- Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT 84602
| | - Oscar A Pike
- Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT 84602
| | - Jason D Kenealey
- Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT 84602
| | - Michael L Dunn
- Department of Nutrition, Dietetics and Food Science, Brigham Young University, Provo, UT 84602.
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27
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Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese. Catalysts 2021. [DOI: 10.3390/catal11080967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Cheese ripening causes intense proteolysis, particularly when the cheese contains starter cultures. Several studies have shown the presence of bioactive peptides in goat’s milk cheeses with antioxidant activity. Mexican goat cheeses’ peptide fractions were evaluated at different ripening stages. Additionally, they were correlated with their antioxidant activity. Proteolysis was measured in the acid-soluble nitrogen and non-protein nitrogen fractions using reverse-phase high-performance liquid chromatography. While the antioxidant activity in both nitrogenous fractions was determined using a 2,2-diphenyl-1-picrylhydrazyl solution. Analyzed cheeses showed peptides fraction in the retention time of 2.05, 18.36, and 50.11 min for acid-soluble fraction and non-protein protein nitrogen, and showed antioxidant activity from the first day of ripening to 73% discoloration in the DPPH solution at 55 ripening days. Obtained results suggested that ripened Mexican goat cheese had a DPPH radical scavenging activity related to peptides present originally in the milk or released by starter culture action during cheese ripening.
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28
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Rocchetti G, O’Callaghan TF. Application of metabolomics to assess milk quality and traceability. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.04.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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29
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Abstract
Lactobacillus strains with the potential of protecting fresh dairy products from spoilage were studied. Metabolism and antifungal activity of different L. plantarum, L. brevis, and L. sakei strains, isolated from Sardinian dairy and meat products, were assessed. The metabolite fingerprint of each strain was obtained by GC-MS and data submitted to multivariate statistical analysis. The discriminant analysis correctly classified samples to the Lactobacillus species and indicated that, with respect to the other species, L. plantarum had higher levels of organic acids, while L. brevis and L. sakei showed higher levels of sugars than L. plantarum. Partial Least Square (PLS) regression correlated the GC-MS metabolites to the antifungal activity (p < 0.05) of Lactobacillus strains and indicated that organic acids and oleamide are positively related with this ability. Some of the metabolites identified in this study have been reported to possess health promoting proprieties. These overall results suggest that the GC-MS-based metabolomic approach is a useful tool for the characterization of Lactobacillus strains as biopreservatives.
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30
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Ohto Y, Putri SP, Suantika G, Fukusaki E. Investigation of the characteristics of different shrimps by species and habitat using gas chromatography/mass spectrometry based metabolomics. J Biosci Bioeng 2021; 132:258-264. [PMID: 34127378 DOI: 10.1016/j.jbiosc.2021.04.008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 04/19/2021] [Accepted: 04/20/2021] [Indexed: 11/18/2022]
Abstract
Approximately 6.5 million tons of shrimp are consumed annually worldwide. The price of shrimp is greatly influenced by species and habitat (e.g., farmed vs wild-caught). In recent years, false labeling has become a problem in the shrimp industry. False labeling can include species, habitat (whether farmed or wild-caught). This problem is motivated by the potential for economic benefit, and significantly reduces the consumer reliability of food. As a first step in establishing a detection method, we took a metabolomics approach to elucidate phenotypic diversity by assessing genetic differences and environmental factors. Metabolites identified by gas chromatography/mass spectrometry (GC/MS) analysis were subjected to multivariate analysis to identify metabolites that correlated with shrimp species and habitat. The characteristics based on species and habitat were observed respectively. For species, the classification approximately tended to be based on taxonomy. It suggests that species different have strong effect on metabolite profiles. In particular, the difference between Panaediae and Pandalidae was significantly observed, and some fatty acids such as palmitoleic acid and elaidic acid are abundant in Pandalidae. Among Pandalidae, Japanese tiger shrimp was characterized by metabolites related to purine metabolism. For habitat, farmed shrimp had a high amino acid content, and wild caught shrimp had a high fatty acid content. Habitat-based separation was observed in Indonesian black tiger shrimp samples, indicating that metabolites such as glycolic acid, phosphate, and pentadecanoic acid are characteristic components of natural black tiger shrimp.
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Affiliation(s)
- Yukina Ohto
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Sastia P Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
| | - Gede Suantika
- School of Life Sciences and Technology, Bandung Institute of Technology, Bandung, Jawa Barat 40132, Indonesia
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
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31
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Unno R, Suzuki T, Matsutani M, Ishikawa M. Evaluation of the Relationships Between Microbiota and Metabolites in Soft-Type Ripened Cheese Using an Integrated Omics Approach. Front Microbiol 2021; 12:681185. [PMID: 34168634 PMCID: PMC8219077 DOI: 10.3389/fmicb.2021.681185] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2021] [Accepted: 05/12/2021] [Indexed: 01/04/2023] Open
Abstract
Cheese ripening is effected by various microorganisms and results in the characteristic flavors of cheese. Owing to the complexity of the microbiota involved, the relationship between microorganisms and components during ripening remains unclear. In this study, metagenomics and metabolomics were integrated to reveal these relationships in three kinds of surface mold-ripened cheeses and two kinds of bacterial smear-ripened cheeses. The microbiota is broadly divided into two groups to correspond with different cheese types. Furthermore, surface mold-ripened cheese showed similar microbiota regardless of the cheese variety, whereas bacterial smear-ripened cheese showed specific microbiota characterized by marine bacteria (MB) and halophilic and alkaliphilic lactic acid bacteria for each cheese variety. In the metabolite analysis, volatile compounds suggested differences in cheese types, although organic acids and free amino acids could not determine the cheese characteristics. On the other hand, Spearman correlation analysis revealed that the abundance of specific bacteria was related to the formation of specific organic acids, free amino acids, and volatile compounds. In particular, MB was positively correlated with esters and pyrazines, indicating their contribution to cheese quality. These methodologies and results further our understanding of microorganisms and allow us to select useful strains for cheese ripening.
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Affiliation(s)
- Ryosuke Unno
- Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, Tokyo, Japan
| | - Toshihiro Suzuki
- Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, Tokyo, Japan
| | | | - Morio Ishikawa
- Department of Fermentation Science, Faculty of Applied Bioscience, Tokyo University of Agriculture, Tokyo, Japan
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32
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Clawin‐Rädecker I, De Block J, Egger L, Willis C, Da Silva Felicio MT, Messens W. The use of alkaline phosphatase and possible alternative testing to verify pasteurisation of raw milk, colostrum, dairy and colostrum-based products. EFSA J 2021; 19:e06576. [PMID: 33968255 PMCID: PMC8085980 DOI: 10.2903/j.efsa.2021.6576] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
Abstract
Pasteurisation of raw milk, colostrum, dairy or colostrum-based products must be achieved using at least 72°C for 15 s, at least 63°C for 30 min or any equivalent combination, such that the alkaline phosphatase (ALP) test immediately after such treatment gives a negative result. For cows' milk, a negative result is when the measured activity is ≤ 350 milliunits of enzyme activity per litre (mU/L) using the ISO standard 11816-1. The use and limitations of an ALP test and possible alternative methods for verifying pasteurisation of those products from other animal species (in particular sheep and goats) were evaluated. The current limitations of ALP testing of bovine products also apply. ALP activity in raw ovine milk appears to be about three times higher and in caprine milk about five times lower than in bovine milk and is highly variable between breeds. It is influenced by season, lactation stage and fat content. Assuming a similar pathogen inactivation rate to cows' milk and based on the available data, there is 95-99% probability (extremely likely) that pasteurised goat milk and pasteurised sheep milk would have an ALP activity below a limit of 300 and 500 mU/L, respectively. The main alternative methods currently used are temperature monitoring using data loggers (which cannot detect other process failures such as cracked or leaking plates) and the enumeration of Enterobacteriaceae (which is not suitable for pasteurisation verification but is relevant for hygiene monitoring). The inactivation of certain enzymes other than ALP may be more suitable for the verification of pasteurisation but requires further study. Secondary products of heat treatment are not suitable as pasteurisation markers due to the high temperatures needed for their production. More research is needed to facilitate a definitive conclusion on the applicability of changes in native whey proteins as pasteurisation markers.
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33
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Impact of DNA extraction methods on 16S rRNA-based profiling of bacterial communities in cheese. J Microbiol Methods 2021; 184:106210. [PMID: 33774112 DOI: 10.1016/j.mimet.2021.106210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 03/22/2021] [Accepted: 03/22/2021] [Indexed: 11/21/2022]
Abstract
Numerous factors associated with sample preparation, DNA extraction, primer choice, sequencing platform and data analysis can affect the accuracy of 16S rRNA sequencing results. The DNA extraction method is considered critical for the success of sequencing as it can be the source of considerable variations in the analysis of the microbiome. In this study, the impact of various DNA extraction methods on the results of analysis of bacterial communities in cheese was evaluated. DNA was isolated from Mozzarella as a model cheese using optimized bead-based homogenization followed by different extraction procedures. Five commercial kits and two open-formula DNA extraction protocols were evaluated for amplicon sequencing of a 16S rRNA fragment of ~1460 bp. In addition, model cheese samples artificially contaminated by defined concentrations of Listeria monocytogenes and Escherichia coli, as representatives of Gram positive and Gram negative bacteria, were analysed. Six out of seven DNA extraction procedures were found to be able to provide amplifiable bacterial DNA suitable for 16S rRNA sequence analysis, but individual extraction procedures led to variable results. In particular, lysis supported with bead-beating led to a higher proportion of G+ bacteria in relative abundance profiles, probably because of the more efficient cell wall disruption. Artificially added bacterial species were reliably detected with a quantitative response. The results demonstrated a risk in comparing the data on bacterial communities in cheese when different DNA extraction protocols are used and highlighted the need to choose a standardized approach when comparison across multiple sequencing runs is required.
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34
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Zhu D, Kebede B, McComb K, Hayman A, Chen G, Frew R. Milk biomarkers in relation to inherent and external factors based on metabolomics. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2020.12.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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35
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Chen Y, MacNaughtan W, Jones P, Yang Q, Williams H, Foster T. Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110306] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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36
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Sharma H, Ramanathan R. Gas chromatography-mass spectrometry based metabolomic approach to investigate the changes in goat milk yoghurt during storage. Food Res Int 2020; 140:110072. [PMID: 33648294 DOI: 10.1016/j.foodres.2020.110072] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 12/15/2020] [Accepted: 12/22/2020] [Indexed: 02/08/2023]
Abstract
The overall goal was to utilize a gas chromatography spectrometry based metabolomics approach to investigate the metabolite changes in goat milk yoghurt during storage. A total of 129 metabolites were identified in goat milk yoghurt during 28 days refrigerated storage. Among 129, 39 metabolites were differentially regulated (p < 0.05) wherein 22 were upregulated (UR) and 17 were downregulated (DR). 17 (9 UR, 8 DR), 20 (11 UR, 9 DR) and 2 (both UR) differential metabolites were identified during storage period of 0-14, 14-28, and 0-28 days, respectively. Metabolic pathway analysis revealed that aminoacyl-tRNA biosynthesis, phenylalanine, tyrosine and tryptophan biosynthesis and phenylalanine metabolism altered during 0-14 days storage; while fatty acid biosynthesis, and propanoate metabolism altered during 14-28 days of storage. Metabolite-gene interaction analysis identified genes regulated by differentially expressed metabolites. Functional annotation of interacted genes in corroboration with that of KEGG pathway analysis provided the probable mechanisms that altered the metabolites during storage. These findings reveal comprehensive insights into the metabolite alterations during storage. This research provides practical information for developing goat milk yoghurt with enhanced bio-activities and would aid in future investigations into the nutritional research and isolation of functional compounds.
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Affiliation(s)
- Heena Sharma
- National Dairy Research Institute, Karnal, Haryana, India; Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, USA.
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK, USA.
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37
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Pisano MB, Rosa A, Putzu D, Cesare Marincola F, Mossa V, Viale S, Fadda ME, Cosentino S. Influence of Autochthonous Putative Probiotic Cultures on Microbiota, Lipid Components and Metabolome of Caciotta Cheese. Front Microbiol 2020; 11:583745. [PMID: 33193226 PMCID: PMC7609418 DOI: 10.3389/fmicb.2020.583745] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2020] [Accepted: 09/29/2020] [Indexed: 12/16/2022] Open
Abstract
The present study was undertaken to produce probiotic Caciotta cheeses from pasteurized ewes' milk by using different combinations of autochthonous microbial cultures, containing putative probiotic strains, and evaluate their influence on gross composition, lipid components, sensory properties and microbiological and metabolite profiles of the cheeses throughout ripening process. A control cheese was produced using commercial starter cultures. The hydrophilic molecular pools (mainly composed by amino acids, organic acids, and carbohydrates) were characterized by means of 1H NMR spectroscopy, while the cholesterol, α-tocopherol and fatty acid composition by HPLC-DAD/ELSD techniques. Conventional culturing and a PCR-DGGE approach using total cheese DNA extracts were used to analyze cheese microbiota and monitor the presence and viability of starters and probiotic strains. Our findings showed no marked differences for gross composition, total lipids, total cholesterol, and fatty acid levels among all cheeses during ripening. Differently, the multivariate statistical analysis of NMR data highlighted significant variations in the cheese' profiles both in terms of maturation time and strains combination. The use of autochthonous cultures and adjunct probiotic strains did not adversely affect acceptability of the cheeses. Higher levels of lactobacilli (viability of 108-109 cfu/g of cheese) were detected in cheeses made with the addition of probiotic autochthonous strains with respect to control cheese during the whole ripening period, suggesting the adequacy of Caciotta cheese as a carrier for probiotic bacteria delivery.
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Affiliation(s)
- Maria Barbara Pisano
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Antonella Rosa
- Department of Biomedical Sciences, University of Cagliari, Cagliari, Italy
| | - Danilo Putzu
- Department of Biomedical Sciences, University of Cagliari, Cagliari, Italy
| | | | - Valentina Mossa
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Silvia Viale
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Maria Elisabetta Fadda
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
| | - Sofia Cosentino
- Department of Medical Sciences and Public Health, University of Cagliari, Cagliari, Italy
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38
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Sen C, Ray PR, Bhattacharyya M. A critical review on metabolomic analysis of milk and milk products. INT J DAIRY TECHNOL 2020. [DOI: 10.1111/1471-0307.12745] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Chandrakanta Sen
- Department of Dairy Chemistry West Bengal University of Animal and Fishery Sciences Mohanpur Nadia West Bengal 741252 India
| | - Pinaki Ranjan Ray
- Department of Dairy Chemistry West Bengal University of Animal and Fishery Sciences Mohanpur Nadia West Bengal 741252 India
| | - Mahasweta Bhattacharyya
- Department of Dairy Chemistry West Bengal University of Animal and Fishery Sciences Mohanpur Nadia West Bengal 741252 India
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Saidi V, Sheikh-Zeinoddin M, Kobarfard F, Soleimanian-Zad S, Sedaghat Doost A. Profiling of bioactive metabolites during the ripening of a semi-hard non-starter culture cheese to detect functional dietary neurotransmitters. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2020. [DOI: 10.1016/j.bcab.2020.101734] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Saidi V, Sheikh-Zeinoddin M, Kobarfard F, Soleimanian-Zad S. Bioactive characteristics of a semi-hard non-starter culture cheese made from raw or pasteurized sheep's milk. 3 Biotech 2020; 10:85. [PMID: 32089980 PMCID: PMC7000560 DOI: 10.1007/s13205-020-2075-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2019] [Accepted: 01/18/2020] [Indexed: 02/07/2023] Open
Abstract
In this study, the effect of pasteurization and use of starter cultures on physicochemical, microbiological and functional properties of a traditional Iranian semi-hard cheese (Lighvan cheese) was evaluated during stages of ripening (1, 60, 120 days). Profiles of polar metabolites were analyzed by gas-chromatography mass-spectrometry (GC-MS). Considerable free amino acids such as gamma-aminobutyric acid (GABA) were found in samples that have higher microbial communities i.e. raw sheep's milk without use of starter cultures and pasteurized sheep's milk cheese with co-culture. However, GABA was not found in pasteurized sheep's milk cheese without starter culture during ripening. Conclusively, the application of the starter culture could reduce the ripening time of sheep's milk cheese and could be an appropriate approach to increase the functionality of the sheep's milk cheese.
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Affiliation(s)
- Vahideh Saidi
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111 Isfahan, Iran
| | - Mahmoud Sheikh-Zeinoddin
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111 Isfahan, Iran
| | - Farzad Kobarfard
- Department of Medicinal Chemistry, School of Pharmacy, Shahid Beheshti University of Medical Sciences, 11369 Tehran, Iran
| | - Sabihe Soleimanian-Zad
- Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, 84156-83111 Isfahan, Iran
- Research Institute for Biotechnology and Bioengineering, Isfahan University of Technology, 84156-83111 Isfahan, Iran
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Li H, Huang K, Wang P, Feng T, Shi D, Cui K, Luo C, Shafique L, Qian Q, Ruan J, Liu Q. Comparison of Long Non-Coding RNA Expression Profiles of Cattle and Buffalo Differing in Muscle Characteristics. Front Genet 2020; 11:98. [PMID: 32174968 PMCID: PMC7054449 DOI: 10.3389/fgene.2020.00098] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2019] [Accepted: 01/29/2020] [Indexed: 02/02/2023] Open
Abstract
Buffalo meat consist good qualitative characteristics as it contains “thined tender” which is favorable for cardavascular system. However, the regulatory mechanisms of long non-coding RNA (lncRNA), differences in meat quality are not well known. The chemical-physical parameters revealed the muscle quality of buffalo that can be equivalent of cattle, but there are significant differences in shearing force and muscle fiber structure. Then, we examined lncRNA expression profiles of buffalo and cattle skeletal muscle that provide first insights into their potential roles in buffalo myogenesis. Here, we profiled the expression of lncRNA in cattle and buffalo skeletal muscle tissues, and 16,236 lncRNA candidates were detected with 865 up-regulated lncRNAs and 1,296 down-regulated lncRNAs when comparing buffalo to cattle muscle tissue. We constructed coexpression and ceRNA networks, and found lncRNA MSTRG.48330.7, MSTRG.30030.4, and MSTRG.203788.46 could be as competitive endogenous RNA (ceRNA) containing potential binding sites for miR-1/206 and miR-133a. Tissue expression analysis showed that MSTRG.48330.7, MSTRG.30030.4, and MSTRG.203788.46 were highly and specifically expressed in muscle tissue. Present study may be used as a reference tool for starting point investigations into the roles played by several of those lncRNAs during buffalo myogenesis.
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Affiliation(s)
- Hui Li
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| | - Kongwei Huang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| | - Pengcheng Wang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| | - Tong Feng
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China.,Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| | - Deshun Shi
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| | - Kuiqing Cui
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| | - Chan Luo
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| | - Laiba Shafique
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China
| | - Qian Qian
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| | - Jue Ruan
- Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
| | - Qingyou Liu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-Bioresources, Guangxi University, Nanning, China.,Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen, China
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42
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Natrella G, Faccia M, Lorenzo JM, De Palo P, Gambacorta G. Short communication: Sensory characteristics and volatile organic compound profile of high-moisture mozzarella made by traditional and direct acidification technology. J Dairy Sci 2020; 103:2089-2097. [PMID: 31954576 DOI: 10.3168/jds.2019-17059] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2019] [Accepted: 11/19/2019] [Indexed: 11/19/2022]
Abstract
In the present study, the sensory characteristics and the volatile organic compound (VOC) profiles of high-moisture mozzarella made by different acidification techniques were compared. The cheeses were manufactured at the same dairy by fermentation by autochthonous natural whey starter (traditional backslopping method) and direct acidification with citric acid (the most used industrial technology). Three cheesemaking trials were performed from February to June using raw milk from a single farm. The mozzarella samples were subjected to assessment of the chemical, microbiological, and sensory characteristics and to VOC analysis by headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry. The relevant microbiological differences found between the 2 types of products were reflected in different sensory and VOC profiles. The cheeses were clearly discriminated by the panel, and traditional mozzarella had higher intensity attributes. The most discriminating descriptors were elasticity, overall odor and taste intensity, sour milk and fruity/vegetable odors, sour taste, and aftertaste. Even though some variability was observed among the trials, the VOC profile of traditional product was always much more complex than that obtained by direct acidification. In both products the carbonyl compounds were the most abundant chemical class, accounting for about 50% of the total. In detail, 51 compounds were identified in the entire set of samples, and their contribution to cheese aroma was roughly estimated by calculating the odor activity values on the basis of the odor thresholds available in the literature. The results allowed hypothesizing that only 12 of them could play a primary role. The most important among the odor-active compounds was 3-methyl-butanal that can both derive from metabolism of lactic acid bacteria and yeasts. The results of the study may be very useful in view of European Union PDO labeling of the traditional product, in terms of protecting it from imitations.
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Affiliation(s)
- G Natrella
- Department of Soil, Plant and Food Science, University of Bari, via G. Amendola 165/a, 70126 Bari, Italy
| | - M Faccia
- Department of Soil, Plant and Food Science, University of Bari, via G. Amendola 165/a, 70126 Bari, Italy.
| | - J M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, ParqueTecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain
| | - P De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, S.P. per Casamassima km 3, 70010, Valenzano, Bari, Italy
| | - G Gambacorta
- Department of Soil, Plant and Food Science, University of Bari, via G. Amendola 165/a, 70126 Bari, Italy
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A Preliminary Study on Metabolome Profiles of Buffalo Milk and Corresponding Mozzarella Cheese: Safeguarding the Authenticity and Traceability of Protected Status Buffalo Dairy Products. Molecules 2020; 25:molecules25020304. [PMID: 31940896 PMCID: PMC7024333 DOI: 10.3390/molecules25020304] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2019] [Revised: 01/06/2020] [Accepted: 01/10/2020] [Indexed: 01/11/2023] Open
Abstract
The aim of this study is to combine advanced GC-MS and metabolite identification in a robust and repeatable technology platform to characterize the metabolome of buffalo milk and mozzarella cheese. The study utilized eleven dairies located in a protected designation of origin (PDO) region and nine dairies located in non-PDO region in Italy. Samples of raw milk (100 mL) and mozzarella cheese (100 g) were obtained from each dairy. A total of 185 metabolites were consistently detected in both milk and mozzarella cheese. The PLS-DA score plots clearly differentiated PDO and non-PDO milk and mozzarella samples. For milk samples, it was possible to divide metabolites into two classes according to region: those with lower concentrations in PDO samples (galactopyranoside, hydroxybuthyric acid, allose, citric acid) and those with lower concentrations in non-PDO samples (talopyranose, pantothenic acid, mannobiose, etc.,). The same was observed for mozzarella samples with the proportion of some metabolites (talopyranose, 2, 3-dihydroxypropyl icosanoate, etc.,) higher in PDO samples while others (tagatose, lactic acid dimer, ribitol, etc.,) higher in non-PDO samples. The findings establish the utility of GC-MS together with mass spectral libraries as a powerful technology platform to determine the authenticity, and create market protection, for “Mozzarella di Bufala Campana.”
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Bao W, Huang X, Liu J, Han B, Chen J. Influence of Lactobacillus brevis on metabolite changes in bacteria-fermented sufu. J Food Sci 2020; 85:165-172. [PMID: 31898817 DOI: 10.1111/1750-3841.14968] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Revised: 10/23/2019] [Accepted: 10/28/2019] [Indexed: 12/27/2022]
Abstract
Sufu is a form of food derived from traditional Chinese fermented soybean. It has a unique flavor and contains abundant nutrients. With demands for healthy food on the rise, a higher level of sufu functionality is required. In fermentation of soybean-derived products, lactic acid bacteria (LAB) are widely used as an adjunct culture, which provides health benefits and enhances flavor of food. Among LAB, Lactobacillus brevis has the potential to generate γ-aminobutyric acid (GABA), which is well-known for its physiological functions. In this study, L. brevis was added to bacteria-fermented sufu to evaluate its impacts on sufu quality. Sufu was produced via co-inoculation with Bacillus subtilis and L. brevis (group A sufu) or a single inoculation with B. subtilis (group B sufu). Metabolite changes in the two groups during fermentation were investigated and physicochemical changes were observed. The results indicated that the addition of L. brevis increased the concentration of GABA and decreased the concentrations of histamine and serotonin. The concentrations of volatile compounds, such as esters and acids, especially 2-methyl-butanoic acid ethyl ester, as well as the concentrations of phenylethyl alcohol and 3-methyl-butanol were significantly higher in group A. Inoculation of L. brevis changed the metabolite profile of sufu and improved its functionality and safety of edibility. The current study explored the potential of applying L. brevis to the manufacture of bacteria-fermented sufu.
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Affiliation(s)
- Wenjing Bao
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
| | - Xiaoning Huang
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
| | - Jingjing Liu
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Library, Beijing Univ. of Chemical Technology, Beijing, China
| | - Beizhong Han
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
| | - Jingyu Chen
- Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural Univ., Beijing, China
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Gao B, Holroyd SE, Moore JC, Laurvick K, Gendel SM, Xie Z. Opportunities and Challenges Using Non-targeted Methods for Food Fraud Detection. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8425-8430. [PMID: 31322874 DOI: 10.1021/acs.jafc.9b03085] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
In recent years, non-targeted methods have been a popular "buzz" phrase in food fraud detection. Using analytical instrumentation techniques, non-targeted methods have been developed and applied in many food and agricultural situations. However, confusion and misstatements remain regarding how the methods are used. This perspective will discuss the definitions related to non-targeted testing, the procedure of developing and validating methods, the techniques and data analysis, and opportunities and challenges regarding the use of this class of analytical methods. The perspective seeks to provide readers with the latest information regarding recent advances in the use of non-targeted methods.
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Affiliation(s)
- Boyan Gao
- Institute of Food and Nutraceutical Science, School of Agriculture and Biology , Shanghai Jiao Tong University , Shanghai 200240 , People's Republic of China
| | - Stephen E Holroyd
- Fonterra Research and Development Centre , Dairy Farm Road , Palmerston North 4442 , New Zealand
| | - Jeffrey C Moore
- United States Pharmacopeial Convention , 12601 Twinbrook Parkway , Rockville , Maryland 20852 , United States
| | - Kristie Laurvick
- United States Pharmacopeial Convention , 12601 Twinbrook Parkway , Rockville , Maryland 20852 , United States
| | - Steven M Gendel
- United States Pharmacopeial Convention , 12601 Twinbrook Parkway , Rockville , Maryland 20852 , United States
| | - Zhuohong Xie
- United States Pharmacopeial Convention , 12601 Twinbrook Parkway , Rockville , Maryland 20852 , United States
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46
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Khattab AR, Guirguis HA, Tawfik SM, Farag MA. Cheese ripening: A review on modern technologies towards flavor enhancement, process acceleration and improved quality assessment. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.03.009] [Citation(s) in RCA: 70] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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47
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Metagenomic profiles of different types of Italian high-moisture Mozzarella cheese. Food Microbiol 2019; 79:123-131. [DOI: 10.1016/j.fm.2018.12.007] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 10/23/2018] [Accepted: 12/05/2018] [Indexed: 02/06/2023]
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48
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Caboni P, Maxia D, Scano P, Addis M, Dedola A, Pes M, Murgia A, Casula M, Profumo A, Pirisi A. A gas chromatography-mass spectrometry untargeted metabolomics approach to discriminate Fiore Sardo cheese produced from raw or thermized ovine milk. J Dairy Sci 2019; 102:5005-5018. [PMID: 31005329 DOI: 10.3168/jds.2018-15885] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Accepted: 02/25/2019] [Indexed: 02/03/2023]
Abstract
Thermization is a sub-pasteurization heat treatment of cheese milk (at 57-68°C for 15-30 s) aimed to reduce the number of undesirable microbial contaminants with reduced heat damage to the indigenous milk enzymes. In this work, the effects of milk thermization on the compositional parameters, proteolysis indices, free fatty acid levels, and low molecular weight metabolite profiles of ovine cheese were studied. Cheese samples at different ripening stages and produced in 2 different periods of the year were analyzed. While the effects of milk thermization on cheese macro-compositional parameters and free fatty acid levels were not evident due to the predominant effects of milk seasonality and cheese ripening stage, the gas chromatography-mass spectrometry based metabolomics approach of ovine cheese produced from raw and thermized milk highlighted strong differences at the metabolite level. Discriminant analysis applied to gas chromatography-mass spectrometry data provided an excellent classification model where cheese samples were correctly classified as produced from raw or thermized milk. The metabolites that mostly changed due to the thermization process belonged to the classes of free amino acids and saccharides. Gas chromatography-mass spectrometry-based metabolomics has proven to be a valid tool to study the effect of mild heat treatments on the polar metabolite profile in ovine cheese.
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Affiliation(s)
- P Caboni
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, 09124 Cagliari, Italy.
| | - D Maxia
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, 09124 Cagliari, Italy; Department of Chemistry, University of Pavia, viale Taramelli 12, 27100 Pavia, Italy
| | - P Scano
- Department of Chemical and Geological Sciences, University of Cagliari, SS 554 km 4.5, 09042 Monserrato, Cagliari, Italy; Institute for Macromolecular Studies (CNR-ISMAC), Via Corti 12, 20133 Milano, Italy
| | - M Addis
- Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Loc. Bonassai, 07040 Olmedo, Italy
| | - A Dedola
- Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Loc. Bonassai, 07040 Olmedo, Italy
| | - M Pes
- Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Loc. Bonassai, 07040 Olmedo, Italy
| | - A Murgia
- Department of Biochemistry and Cambridge Systems Biology Centre, University of Cambridge, 80 Tennis Court Road, Cambridge, CB2 1GA, United Kingdom
| | - M Casula
- Department of Life and Environmental Sciences, University of Cagliari, via Ospedale 72, 09124 Cagliari, Italy
| | - A Profumo
- Department of Chemistry, University of Pavia, viale Taramelli 12, 27100 Pavia, Italy
| | - A Pirisi
- Agris Sardegna, Servizio Ricerca Prodotti di Origine Animale, Loc. Bonassai, 07040 Olmedo, Italy
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50
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Böhme K, Calo-Mata P, Barros-Velázquez J, Ortea I. Recent applications of omics-based technologies to main topics in food authentication. Trends Analyt Chem 2019. [DOI: 10.1016/j.trac.2018.11.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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