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Maisl C, Doppler M, Seidl B, Bueschl C, Schuhmacher R. Untargeted Plant Metabolomics: Evaluation of Lyophilization as a Sample Preparation Technique. Metabolites 2023; 13:686. [PMID: 37367843 DOI: 10.3390/metabo13060686] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 05/10/2023] [Accepted: 05/15/2023] [Indexed: 06/28/2023] Open
Abstract
Lyophilization is a common method used for stabilizing biological samples prior to storage or to concentrate extracts. However, it is possible that this process may alter the metabolic composition or lead to the loss of metabolites. In this study, the performance of lyophilization is investigated in the example of wheat roots. To this end, native and 13C-labelled, fresh or already lyophilized root samples, and (diluted) extracts with dilution factors up to 32 and authentic reference standards were investigated. All samples were analyzed using RP-LC-HRMS. Results show that using lyophilization for the stabilization of plant material altered the metabolic sample composition. Overall, 7% of all wheat metabolites detected in non-lyophilized samples were not detected in dried samples anymore, and up to 43% of the remaining metabolites exhibited significantly increased or decreased abundances. With respect to extract concentration, less than 5% of the expected metabolites were completely lost by lyophilization and the recovery rates of the remaining metabolites were slightly reduced with increasing concentration factors to an average of 85% at an enrichment factor of 32. Compound annotation did not indicate specific classes of wheat metabolites to be affected.
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Affiliation(s)
- Christina Maisl
- Department of Agrobiotechnology IFA-Tulln, Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences, Vienna, Konrad-Lorenz-Str. 20, 3430 Tulln, Austria
| | - Maria Doppler
- Department of Agrobiotechnology IFA-Tulln, Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences, Vienna, Konrad-Lorenz-Str. 20, 3430 Tulln, Austria
- Core Facility Bioactive Molecules: Screening and Analysis, University of Natural Resources and Life Sciences, Vienna, Konrad-Lorenz-Str. 20, 3430 Tulln, Austria
| | - Bernhard Seidl
- Department of Agrobiotechnology IFA-Tulln, Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences, Vienna, Konrad-Lorenz-Str. 20, 3430 Tulln, Austria
| | - Christoph Bueschl
- Department of Agrobiotechnology IFA-Tulln, Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences, Vienna, Konrad-Lorenz-Str. 20, 3430 Tulln, Austria
| | - Rainer Schuhmacher
- Department of Agrobiotechnology IFA-Tulln, Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences, Vienna, Konrad-Lorenz-Str. 20, 3430 Tulln, Austria
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Clotting Properties of Onopordum tauricum (Willd.) Aqueous Extract in Milk of Different Species. Foods 2020; 9:foods9060692. [PMID: 32471174 PMCID: PMC7353650 DOI: 10.3390/foods9060692] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2020] [Revised: 05/24/2020] [Accepted: 05/25/2020] [Indexed: 11/17/2022] Open
Abstract
Plant proteases used in cheesemaking are easily available and could increase the acceptability of cheeses, otherwise hindered by ethical issues (e.g., religions, dietary habits, aversion to genetically engineered food and food ingredients). The milk clotting potential of Onopordum tauricum (Willd.) aqueous extract as an alternative to animal rennet was assessed for the first time in milk of different species (ewe, goat, cow). Among the aerial anatomical parts, i.e., receptacle, leaves, stems, and flowers, only the latter ones showed clotting properties. A response surface methodology (RSM) was used to explore the effects of three independent variables (temperature, pH, volume of coagulant) on the milk clotting activity (MCA) of the flower extract. A second-order polynomial model adequately described the experimental data and predicted a temperature value of 55 °C, a pH value of 4.9–5.7, and a volume of coagulant of 300–500 μL (added to 5 mL of milk) as optimal conditions to maximize the MCA. At a 35 °C temperature and natural milk pH of 6.7–6.8, the estimated MCA of the O. tauricum extract was 72–87, 69–86, and 75–151, in goat’s, ewe’s, and cow’s milk, respectively. In comparison, the MCA of calf rennet was 5.4–4.9, 3.3–14.7, and 4.9–16.7 times higher than that of the plant extract in goat’s, ewe’s, and cow’s milk, respectively.
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Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with Cynara cardunculus L. flowers and lactic acid bacteria. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:3431-3438. [PMID: 31274911 DOI: 10.1007/s13197-019-03828-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/12/2019] [Accepted: 05/08/2019] [Indexed: 10/26/2022]
Abstract
Jben is an Algerian traditional fresh cheese produced on a small scale in a limited area of east and west Algeria, in Maghnia and Nadrouma. It is manufactured from raw sheep, cow or goat milks, coagulated with dried flowers of wild thistle Cynara cardunculus L. without starter culture addition. In this work, Jben was made using cow and goat pasteurized milks to improve the microbiological quality. Milk was clotted with crude enzymatic extract of dried flowers of wild thistle C. cardunculus L. In order to obtain a better organoleptic characteristic, the assays of cheese making were realized with adding strains of lactic acid bacteria isolated from traditional cheeses. Physico-chemical and microbiological analyzes were carried out on the manufactured cheeses. Milk was clotted with 0.5% v/v by aqueous extract (40 g/L) of dried flowers of C. cardunculus L. Better organoleptic quality and higher cheese yield were obtained with goat milk. Cheese made from pasteurized goat's milk added with Lactococcus lactis subsp. lactis, and that added with the mixture of lactic acid bacteria strains L. lactis subsp. lactis, Lactococcus raffinolactis, Leuconostoc mesenteroïdes ssp. mesenteroïdes, were the most appreciated. It is believed that the activity of L. raffinolactis in dairy products may contribute to their final sensory characteristics.
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Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology. Food Chem 2017; 237:150-158. [PMID: 28763981 DOI: 10.1016/j.foodchem.2017.05.105] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 05/15/2017] [Accepted: 05/18/2017] [Indexed: 11/23/2022]
Abstract
The aim of this paper was to optimize extraction conditions of C. cardunculus rennet by response surface methodology, in order to maximize its milk-clotting activity (MCA). The second objective was to examine the effect of different amounts of the optimized extract and the type of milk, on technological characteristics of the obtained gels. Results of the central composite design showed that the optimum extraction conditions, corresponding to maximum MCA (9.550CAU/mL), were selected as follows: Grinding time 30s, pH 3, extraction time 50min and solid to liquid ratio 15g/100mL. According to technological properties, it can be concluded that C. cardunculus extract exhibited an excellent efficiency on raw milk, in term of dynamic moduli and gel firmness, as compared to chymosin. A good gelation time and WHC were also obtained. Consequently, the optimized C. cardunculus rennet has the potential to be employed as an efficient milk-clotting agent.
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Shabani R, Shahidi S, Rafe A. Rheological and structural properties of enzyme-induced gelation of milk proteins by ficin and Polyporus badius. Food Sci Nutr 2017; 6:287-294. [PMID: 29564094 PMCID: PMC5849915 DOI: 10.1002/fsn3.553] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2017] [Accepted: 10/31/2017] [Indexed: 11/11/2022] Open
Abstract
The rheological and microstructural characteristics of ewes’ milk curd obtained by coagulating with milk‐clotting enzymes, including ficin extract and Polyporus badius were evaluated. The gelation of milk was examined by small amplitude oscillatory shear measurements (SAOS). Different concentrations of ficin and P. badius extracts (1, 3, and 5%) were utilized to coagulate milk proteins. The ewes’ samples containing ficin and mushroom enzymes were heated from 25 to 45°C at a heating rate 1°C/min and kept for 30 min. Then, the curds were cooled down to 25°C with the same heating rate. The ficin extract could induce stronger gels at 45°C and 5% ficin. Similar results were also found for 5% P. badius extract and incubation at 45°C. However, P.badius gels achieved a network with more viscous characteristics and had a softer texture than ficin gels. Therefore, it may be concluded the induced gels with mushroom had higher moisture and lower protein contents, which related to the high proteolytic activity of P. badius. The microstructure survey showed that the mushroom‐induced gel had a more compact structure. By increasing enzyme concentration, both gels showed a coarser and more compact protein network. Whereas, the P. badius gels had more fusions and folds which indicate the greater proteolysis occurred during gelation and there was greater breakdown of protein. Our findings suggest the application of ficin and P. badius enzymes to develop a novel procedure to coagulate milk proteins and providing new structures in food systems.
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Affiliation(s)
- Reihaneh Shabani
- Department of Food Science and TechnologyCollage of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Seyed‐Ahmad Shahidi
- Department of Food Science and TechnologyCollage of Agriculture and Food ScienceAyatollah Amoli BranchIslamic Azad UniversityAmolIran
| | - Ali Rafe
- Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST)MashhadIran
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Qazalbash MA, Masud T, Sammi S, Khan RS, Latif A. Effect of different storage conditions on coagulating properties and cheese quality of Withania coagulans
extract. INT J DAIRY TECHNOL 2017. [DOI: 10.1111/1471-0307.12481] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Tariq Masud
- Food Technology; Institute of Food and Nutritional Sciences; PMAS-Arid Agriculture University; Rawalpindi Pakistan
| | - Shehla Sammi
- Agricultural Sciences; University of Haripur; Haripur Pakistan
| | - Rao Sanaullah Khan
- Institute for Community (Health) Development; University Sultan Zainal Abidin; Terengganu Malaysia
| | - Asia Latif
- Food Technology; University of Arid Agriculture Rawalpindi; Rawalpindi Pakistan
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Pereira NDLA, Fernández-Gimenez AV. Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimpPleoticus muelleriand their use as milk-clotting enzymes for cheese manufacture. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13285] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nair de los Angeles Pereira
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas); Buenos Aires Argentina
- Instituto de Investigaciones Marinas y Costeras; Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Mar del Plata-CONICET; Funes 3350 7600 Mar del Plata Argentina
| | - Analia Verónica Fernández-Gimenez
- CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas); Buenos Aires Argentina
- Instituto de Investigaciones Marinas y Costeras; Facultad de Ciencias Exactas y Naturales; Universidad Nacional de Mar del Plata-CONICET; Funes 3350 7600 Mar del Plata Argentina
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Ordiales E, Martín A, Benito MJ, Ruiz-Moyano S, Gallardo G, Córdoba MDG. Characterisation of the vegetable rennets used for ‘Torta del Casar’ cheesemaking by a protein profile method. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12254] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Elena Ordiales
- Agricultura; Centro Tecnológico Nacional Agroalimentario Extremadura; CTAEX. Ctra. Villafranco a Balboa km 1.2. Villafranco del Guadiana 06195 Badajoz Spain
| | - Alberto Martín
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; University of Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Maria J Benito
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; University of Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Santiago Ruiz-Moyano
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; University of Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Gustavo Gallardo
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; University of Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Maria de Guia Córdoba
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; University of Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
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Beigomi M, Mohammadifar MA, Hashemi M, rohani MG, Senthil K, Valizadeh M. Biochemical and rheological characterization of a protease from fruits of Withania coagulans with a milk-clotting activity. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0247-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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11
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García V, Rovira S, Boutoial K, Álvarez D, López MB. A comparison of the use of thistle (Cynara cardunculus L.) and artichoke (Cynara scolymus L.) aqueous extracts for milk coagulation. ACTA ACUST UNITED AC 2014. [DOI: 10.1007/s13594-014-0197-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Ordiales E, Martín A, Benito MJ, Fernández M, Casquete R, de Guía Córdoba M. Influence of the technological properties of vegetable rennet (Cynara cardunculus) on the physicochemical, sensory and rheological characteristics of ‘Torta del Casar’ cheese. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12129] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Elena Ordiales
- Agricultura; Centro Tecnológico Agroalimentario Extremadura (CTAEX); Ctra. Villafranco a Balboa km. 1.2, Villafranco del Guadiana 06195 Badajoz Spain
| | - Alberto Martín
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - María José Benito
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Margarita Fernández
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - Rocío Casquete
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
| | - María de Guía Córdoba
- Nutrición y Bromatología; Escuela de Ingenierías Agrarias; Universidad de Extremadura; Ctra. de Cáceres s/n 06071 Badajoz Spain
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Şengül M, Erkaya T, Dervişoğlu M, Aydemir O, Gül O. Compositional, biochemical and textural changes during ripening of Tulum cheese made with different coagulants. INT J DAIRY TECHNOL 2014. [DOI: 10.1111/1471-0307.12120] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Mustafa Şengül
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240 Erzurum Turkey
| | - Tuba Erkaya
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240 Erzurum Turkey
| | - Muhammet Dervişoğlu
- Department of Food Engineering; Faculty of Engineering; Ondokuz Mayıs University; 55139 Samsun Turkey
| | - Oğuz Aydemir
- Department of Food Engineering; Faculty of Engineering; Çankırı Karatekin University; 18100 Çankırı Turkey
| | - Osman Gül
- Vocational Collage of Yesilyurt Demir Celik; Ondokuz Mayıs University; 55139 Samsun Turkey
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Proteolytic effect of Cynara cardunculus rennet for use in the elaboration of ‘Torta del Casar’ cheese. J DAIRY RES 2013; 80:429-38. [DOI: 10.1017/s0022029913000411] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The purpose of this work was to analyse the influence of rennet from different Cynara cardunculus plants, selected for its clotting and proteolytic activity on caseins, on the characteristics of manufactured ‘Torta del Casar’ cheeses. After classifying the cardoon according to proteolytic activity into five groups of greater or lesser activity, 16 batches of cheeses were made with rennet derived from different wild cardoon plants. We observed a major development of the proteolysis during ripening leading to the generation of non-protein nitrogen compounds. Especially noteworthy was the relationship of amino acid nitrogen (AN) generation with rennet clotting activity after 24 h of maceration, and the fact that the production of biogenic amines was not related to the proteolytic activity of the rennet. The activities of the rennet observed ‘in vitro’ were also developed ‘in vivo’ in the cheeses, with the different rennets used affecting the final sensory characteristics of cheeses. The rennet with high clotting activity after 24 h of maceration was positively correlated with the creaminess, viscosity, and acceptability of the cheese. However, the high proteolytic activity rennet negatively influenced the acidity, bitterness, and creaminess parameters. Therefore the most appropriate cardoons for making this cheese are those with higher clotting activities and moderate proteolytic activities especially on β-casein. The use of controlled and characterised cardoons in the manufacturing process of Torta del Casar is fundamental to obtaining the homogeneous product demanded by the Torta del Casar Registry of the Protected Designation of Origin.
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Technological characterisation by free zone capillary electrophoresis (FCZE) of the vegetable rennet (Cynara cardunculus) used in “Torta del Casar” cheese-making. Food Chem 2012. [DOI: 10.1016/j.foodchem.2012.01.012] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Kumari M, Sharma A, Jagannadham M. Religiosin B, a milk-clotting serine protease from Ficus religiosa. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.122] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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17
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Pardo M, Bruno M, Sequeiros C, Trejo S, López L, Caffini N, Natalucci C. New plant endopeptidases with potential application in cheesemaking. ACTA ALIMENTARIA 2010. [DOI: 10.1556/aalim.39.2010.2.12] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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18
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Bornaz S, Guizani N, Fellah N, Sahli A, Slama MB, Attia H. Effect of Plant Originated Coagulants and Chymosin on Ovine Milk Coagulation. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910802144238] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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19
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Chazarra S, Sidrach L, López-Molina D, Rodríguez-López JN. Characterization of the milk-clotting properties of extracts from artichoke (Cynara scolymus, L.) flowers. Int Dairy J 2007. [DOI: 10.1016/j.idairyj.2007.04.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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The partial purification and properties of pepsin obtained from Turkey proventriculus. BIOTECHNOL BIOPROC E 2007. [DOI: 10.1007/bf02931070] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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