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Ralli E, Spyros A. A Study of Greek Graviera Cheese by NMR-Based Metabolomics. Molecules 2023; 28:5488. [PMID: 37513360 PMCID: PMC10385548 DOI: 10.3390/molecules28145488] [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: 05/27/2023] [Revised: 07/13/2023] [Accepted: 07/14/2023] [Indexed: 07/30/2023] Open
Abstract
Graviera is a very popular yellow hard cheese produced in mainland Greece and the Aegean islands, and in three PDO (protected denomination of origin) locations. Apart from geographic location, type of milk and production practices are also factors that affect cheese composition, and make this dairy product unique in taste and aroma. In this work, 1H nuclear magnetic resonance (NMR) spectroscopy in combination with chemometrics has been used to determine the metabolite profile (40 compounds) of graviera cheese produced in different geographic locations, with emphasis on cheeses produced on the island of Crete. Organic acids and amino acids were the main components quantified in the polar cheese fraction, while the fatty acid (FA) composition of the lipid fraction was also obtained. Analysis of variance (Anova) of the dataset showed that γ-aminobutyric acid (GABA), conjugated linoleic acids (CLA) and linoleic acid differentiate gravieras produced in different areas of Crete, and that the total amino acid content was higher in cheeses produced in eastern Crete. Targeted discriminant analysis models classified gravieras produced in mainland Greece, Cyclades and Crete based on differences in 1,2-diglycerides, sterols, GABA and FA composition. Targeted and untargeted orthogonal partial least squares discriminant analysis (OPLS-DA) models were capable of differentiating gravieras produced in the island of Crete and hold promise as the basis for the authentication of PDO graviera products.
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Affiliation(s)
- Evangelia Ralli
- NMR Laboratory, Department of Chemistry, University of Crete, Voutes Campus, 710 03 Heraklion, Crete, Greece
| | - Apostolos Spyros
- NMR Laboratory, Department of Chemistry, University of Crete, Voutes Campus, 710 03 Heraklion, Crete, Greece
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Andersen J, Bosetti M, Mancini A, Solovyev P, Nardin T, Bontempo L, Larcher R, Franciosi E. Improvement of Caciotta-like cheese nutritional value by means of enrichment with blackcurrant ( Ribes nigrum) and Cornelian cherry ( Cornus mas). Front Nutr 2023; 9:1023490. [PMID: 36846023 PMCID: PMC9950642 DOI: 10.3389/fnut.2022.1023490] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Accepted: 12/08/2022] [Indexed: 02/12/2023] Open
Abstract
Introduction In this study, we supplemented models of Caciotta-like cheese with blackcurrant (Ribes nigrum) and Cornelian cherry (Cornus mas), as they have a high content of polyphenols, known as phytochemicals associated with health benefits. We evaluated the microbial composition, organoleptic aspects, total phenolic content, and chemical composition of model cheeses enriched with blackcurrant and Cornelian cherry. Methods Two different suppliers have been tested: a conventional and an organic one. Two different conditions of preparation (freeze-dried and not freeze-dried) were tested in two different amounts (0.3 and 0.6% dry weight w/v milk volume). Polyphenols were determined using Folin-Ciocalteu reaction and spectrometry; microbial community was determined with selective 24 media and plate counts; composition was determined using nuclear magnetic resonance spectrometry. Organoleptic tests with an untrained panel have been performed. Results The enrichments with blackcurrant and Cornelian cherry increased the total polyphenol content in model cheeses, in particular, when blackcurrant and Cornelian cherry were from conventional farming. Blackcurrant-enriched cheeses showed higher counts of lactic acid bacteria, higher levels of organic acids, amino acids, gamma-aminobutyric acid, histamine, and lower amount of monosaccharides deriving from bacterial lactose fermentation in cheese, suggesting a positive effect of blackcurrant compounds on the growth and activity of lactic acid bacteria. The enrichments did not affect the acceptance of the cheese, neither by blackcurrant nor by Cornelian cherry incorporation, with the exception of the appearance. Discussion Overall, we showed that cheeses enriched with blackcurrant or Cornelian cherry from conventional farming increased the bioactive potential of the dairy product without having an adverse effect on the microbial community, physiochemical properties, or organoleptic properties.
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Affiliation(s)
- Jonas Andersen
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Maddalena Bosetti
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Andrea Mancini
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Pavel Solovyev
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Tiziana Nardin
- Technology Transfer Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Luana Bontempo
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Roberto Larcher
- Technology Transfer Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), San Michele all'Adige, Italy,*Correspondence: Elena Franciosi ✉
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Hong NTX, Linh NTH, Baruah K, Thuy DTB, Phuoc NN. The Combined Use of Pediococcus pentosaceus and Fructooligosaccharide Improves Growth Performance, Immune Response, and Resistance of Whiteleg Shrimp Litopenaeus vannamei Against Vibrio parahaemolyticus. Front Microbiol 2022; 13:826151. [PMID: 35283820 PMCID: PMC8914372 DOI: 10.3389/fmicb.2022.826151] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 01/14/2022] [Indexed: 01/12/2023] Open
Abstract
In this study, we evaluated the effect of probiotic bacteria Pediococcus pentosaceus supplemented at different inclusion levels in a control diet [basal diet containing 0.5% fructooligosaccharide (FOS)] on the growth performance, feed conversion ratio, immune response, and the disease resistance of whiteleg shrimp Litopenaeus vannamei juveniles against Vibrio parahaemolyticus. A control diet with 0.5% FOS but without P. pentosaceus supplementation (Control) was prepared. In addition, three other test diets were also formulated: control diet supplemented with P. pentosaceus at (i) 1 × 106 cfu g-1 diet (P1), (ii) 1 × 107 cfu g-1 diet (P2), or (iii) 1 × 108 cfu g-1 diet (P3). After a 60-day feeding trial, the experimental shrimps were challenged with V. parahaemolyticus. The results showed that dietary supplementation of P. pentosaceus significantly improved the growth performance and immune responses of L. vannamei juveniles. The juveniles that were fed with a P2 or P3 diet recorded the maximum increase in the final body weight, final length, weight gain, and survival rate. The total hemocyte counts, phenoloxidase, and lysozyme activity of shrimp fed with either of these two diets were significantly enhanced. The results also showed that juveniles fed with a P2 or P3 diet exhibited significantly lower mortality when challenged with V. parahaemolyticus. Overall results suggested that a combination of P. pentosaceus at the inclusion level of 1 × 107 cfu g-1 diet (P2) and 0.5% FOS could be considered as a potential synbiotic formulation for improving the growth, health, and robustness of L. vannamei.
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Affiliation(s)
- Nguyen Thi Xuan Hong
- Faculty of Fisheries, University of Agriculture and Forestry, Hue University, Hue, Vietnam
| | - Nguyen Thi Hue Linh
- Faculty of Fisheries, University of Agriculture and Forestry, Hue University, Hue, Vietnam
| | - Kartik Baruah
- Department of Animal Nutrition and Management, Aquaculture Nutraceuticals Research Group, Faculty of Veterinary Medicine and Animal Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Do Thi Bich Thuy
- Faculty of Engineering and Food Technology, University of Agriculture and Forestry, Hue University, Hue, Vietnam
| | - Nguyen Ngoc Phuoc
- Faculty of Fisheries, University of Agriculture and Forestry, Hue University, Hue, Vietnam
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Ye TT, Liu J, Wan P, Liu SY, Wang QZ, Chen DW. Investigation of the effect of polar components in cream on the flavor of heated cream based on NMR and GC-MS methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112940] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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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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6
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Metabolic profiling of probiotic low-sodium prato cheese with flavour enhancers: Usefulness of NMR spectroscopy and chemometric tools. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.104992] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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7
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Balthazar CF, Guimarães JT, Silva R, Filho EGA, Brito ES, Pimentel TC, Rodrigues S, Esmerino EA, Silva MC, Raices RSL, Granato D, Duarte MCKH, Freitas MQ, Cruz AG. Effect of probiotic Minas Frescal cheese on the volatile compound and metabolic profiles assessed by nuclear magnetic resonance spectroscopy and chemometric tools. J Dairy Sci 2021; 104:5133-5140. [PMID: 33663866 DOI: 10.3168/jds.2020-19172] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Accepted: 12/11/2020] [Indexed: 12/14/2022]
Abstract
This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (α-lactose and β-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds. Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids. The control cheese was characterized by the highest concentration of benzoic acid and fatty acids, resulting in a higher number of volatile alcohols and esters. No differences were observed for α-lactose, β-lactose, and citric acid contents. A clear separation of probiotic and control Minas Frescal cheese was obtained using 1H nuclear magnetic resonance spectra, demonstrating that the addition of probiotic culture altered the metabolic profile of Minas Frescal cheese. Overall, the findings suggested that the addition of probiotic culture promoted the proteolysis in the fresh cheeses, decreased the lipolysis, and altered the volatile compounds. Furthermore, nuclear magnetic resonance spectroscopy coupled to chemometrics tools could be used to differentiate probiotic and conventional cheeses.
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Affiliation(s)
- Celso F Balthazar
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil; Department of Food Science, Faculty of Food Engineering, State University of Campinas, 13083-862, Campinas-SP, Brazil
| | - Jonas T Guimarães
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Ramon Silva
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil; Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil
| | - Elenilson G A Filho
- Department of Food Technology, Federal University of Ceará, 60440-900 Fortaleza-CE, Brazil; Embrapa Tropical Agroindustry, 60511-110 Fortaleza-CE, Brazil
| | - Edyr S Brito
- Embrapa Tropical Agroindustry, 60511-110 Fortaleza-CE, Brazil
| | | | - Sueli Rodrigues
- Department of Food Technology, Federal University of Ceará, 60440-900 Fortaleza-CE, Brazil
| | - Erick A Esmerino
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Marcia Cristina Silva
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil
| | - Renata S L Raices
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil
| | - Daniel Granato
- Food Processing and Quality, Production Systems Unit, Natural Resources Institute Finland (Luke), FI-02150 Espoo, Finland
| | - Maria Carmela K H Duarte
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Mõnica Q Freitas
- Department of Food Science and Technology, Faculty of Veterinary, Federal Fluminense University (UFF), 24230-340 Niterói-RJ, Brazil
| | - Adriano G Cruz
- Department of Food, Federal Institute of Rio de Janeiro (IFRJ), 20270-021 Rio de Janeiro-RJ, Brazil.
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Loudiyi M, Temiz HT, Sahar A, Haseeb Ahmad M, Boukria O, Hassoun A, Aït-Kaddour A. Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage. Crit Rev Food Sci Nutr 2020; 62:3063-3087. [PMID: 33381982 DOI: 10.1080/10408398.2020.1862754] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The application of spectroscopic techniques can help in alleviating problems encountered during the processing of milk and dairy products. Indeed, traditional analytical methods (e.g., physicochemical measurements, sensory, chromatography) are relatively expensive, time-consuming, and require chemicals and sophisticated analytical equipment, and skilled operators. Hence, there is a need to develop faster and less costly methods for accurately monitoring changes in the quality of milk and other dairy products during processing and storage.Many nondestructive and noninvasive instrumental techniques are available for inline and online monitoring of food. These include fluorescence spectroscopy, mid-infrared (MIR), near-infrared (NIR), nuclear magnetic resonance (NMR), etc. These techniques are usually used in combination with chemometric tools a to explore the information present in spectral data.This review article will discuss the potential of the above-mentioned spectroscopic techniques for monitoring chemical modifications of dairy products and the prediction of their functional properties during processing. The advantages and disadvantages of each technique are also discussed in this review. Finally, some conclusions are drawn, and the future trends of these methods are presented.
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Affiliation(s)
| | | | - Amna Sahar
- Department of Food Engineering/National Institute of Food Science and Technology, University of Agriculture Faisalabad, Faisalabad, Pakistan
| | | | - Oumayma Boukria
- Applied Organic Chemistry Laboratory, Sciences and Techniques Faculty, Sidi Mohamed Ben Abedallah University, Fez, Morocco
| | - Abdo Hassoun
- Nofima, Norwegian Institute of Food, Norway Tromsø
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9
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Impact of Lactobacillus paracasei IMC502 in coculture with traditional starters on volatile and non-volatile metabolite profiles in yogurt. Process Biochem 2020. [DOI: 10.1016/j.procbio.2020.07.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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10
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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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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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12
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Effects of fructans and probiotics on the inhibition of Klebsiella oxytoca and the production of short-chain fatty acids assessed by NMR spectroscopy. Carbohydr Polym 2020; 248:116832. [PMID: 32919546 DOI: 10.1016/j.carbpol.2020.116832] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2020] [Revised: 07/22/2020] [Accepted: 07/24/2020] [Indexed: 12/12/2022]
Abstract
Generally, the selection of fructans prebiotics and probiotics for the formulation of a symbiotic has been based on arbitrary considerations and in vitro tests that fail to take into account competitiveness and other interactions with autochthonous members of the intestinal microbiota. However, such analyzes may be a valuable step in the development of the symbiotic. The present study, therefore, aims to investigate the effect of lactobacilli strains and fructans (prebiotic compounds) on the growth of the intestinal competitor Klebsiella oxytoca, and to assess the correlation with short-chain fatty acids production. The short-chain fatty acids formed in the fermentation of the probiotic/prebiotic combination were investigated using NMR spectroscopy, and the inhibitory activities were assessed by agar diffusion and co-culture methods. The results showed that Lactobacillus strains can inhibit K. oxytoca, and that this antagonism is influenced by the fructans source and probably associated with organic acid production.
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Kandasamy S, Yoo J, Yun J, Kang HB, Seol KH, Ham JS. 1H HRMAS-NMR based metabolic fingerprints for discrimination of cheeses based on sensory qualities. Saudi J Biol Sci 2020; 27:1446-1461. [PMID: 32489280 PMCID: PMC7254036 DOI: 10.1016/j.sjbs.2020.04.043] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 04/19/2020] [Accepted: 04/25/2020] [Indexed: 12/23/2022] Open
Abstract
In this study, the 1H HRMAS-NMR (High-resolution Magic Angle Spinning-Nuclear Magnetic Resonance) spectra of 52 cheese samples obtained from the South Korean dairy farms were evaluated for their metabolic profiling and intensities associating with the sensory qualities. The NMR profiles displayed a broad range of compounds comprising amino acids, carbohydrates, organic acids, and phospholipids. Afterwards, the cheese samples were categorized into three groups (more likeness - G1, moderate likeness - G2, less likeness - G3), in relating to their sensory scores. The NMR data of the samples were later investigated through multivariate statistical tools to define the variations in metabolic fingerprints of every cheese sample and their intensities hailing in individual sensory groups. The unsupervised PCA employing all cheese samples unveiled the uniqueness in metabolite profiles of the brown and cheddar type cheeses (outliers). Moreover, Gouda and other types of cheeses displayed samples positioning in respective of their metabolite profiles. The pairwise comparison of sensory groups in the supervised models perceived better separation in OPLS-DA than PLS-DA. The corresponding VIP (PLS-DA) and loading (OPLS-DA) plots revealed amino acids and organic acids (lactate, citrate) as significant variables. The discrimination of G 1 Gouda type of cheeses against G 2 and G 3 was highly associated with their citrate levels. Further investigation using heatmaps displayed clear differentiation between each sensory group in terms of the levels of amino acids, lactate, citrate, phospholipids, and glycerol, conveying these variations are likely due to proteolytic and metabolic processes in cheese ripening. This study concluded that 1H HRMAS-NMR metabolite profile of the Korean cheeses is consistence with their sensory qualities. Further, the candidate metabolites identified in this study confers their potential application as biomarkers in cheese industries for faster and effective validation of sensory characteristics.
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Affiliation(s)
- Sujatha Kandasamy
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Jayeon Yoo
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Jeonghee Yun
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Han Byul Kang
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Kuk-Hwan Seol
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
| | - Jun-Sang Ham
- Animal Products Research and Development Division, National Institute of Animal Science, Rural Development Administration, Wanju 55365, Republic of Korea
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Coimbra PT, Bathazar CF, Guimarães JT, Coutinho NM, Pimentel TC, Neto RP, Esmerino EA, Freitas MQ, Silva MC, Tavares MI, Cruz AG. Detection of formaldehyde in raw milk by time domain nuclear magnetic resonance and chemometrics. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.107006] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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15
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Modifications of the volatile and nonvolatile metabolome of goat cheese due to adjunct of non-starter lactic acid bacteria. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108576] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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16
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Panthi RR, Sundekilde UK, Kelly AL, Hennessy D, Kilcawley KN, Mannion DT, Fenelon MA, Sheehan JJ. Influence of herd diet on the metabolome of Maasdam cheeses. Food Res Int 2019; 123:722-731. [PMID: 31285022 DOI: 10.1016/j.foodres.2019.05.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 05/09/2019] [Accepted: 05/16/2019] [Indexed: 11/19/2022]
Abstract
The untargeted metabolic profiles of ripened Maasdam cheese samples prepared from milk derived from three herd groups, fed: (1) indoors on total mixed ration (TMR), or outdoors on (2) grass only pasture (GRA) or (3) grass and white clover pasture (CLO) were studied using high resolution nuclear magnetic resonance (1H NMR), high resolution magic angle spinning nuclear magnetic resonance (1H HRMAS NMR) and headspace (HS) gas chromatography mass spectrometry (GC-MS). A total of 31 compounds were identified using 1H NMR and 32 volatile compounds including 7 acids, 5 esters, 4 alcohols, 4 ketones, 4 sulfur compounds, 2 aldehydes, 3 hydrocarbons, 2 terpenes and a lactone were identified using GC-MS in Maasdam cheeses ripened for 97-d. On comparing the 1H NMR metabolic profiles, TMR-derived cheese had higher levels of citrate compared to GRA-derived cheese. The toluene content of cheese was significantly higher in GRA or CLO compared to TMR cheeses and dimethyl sulfide was identified only in CLO-derived cheese samples as detected using HS GC-MS. These compounds are proposed as indicator compounds for Maasdam cheese derived from pasture-fed milk. Clear differences between outdoor or indoor feeding systems in terms of cheese metabolites were detected in the lipid phase, as indicated by principal component analysis (PCA) from 1H HRMAS NMR spectra, although differences based on PCA of all 1H NMR spectra and HS-GC-MS were less clear. Overall, this study presented the metabolite profile and identified specific compounds which may be useful for discriminating between ripened Maasdam cheese and related cheese varieties manufactured from indoor or outdoor herd-feeding systems.
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Affiliation(s)
- Ram R Panthi
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork T12YN60, Ireland.
| | - Ulrik K Sundekilde
- Department of Food Science, Faculty of Science and Technology, Aarhus University, Kirstinebjergvej, Årslev DK-5792, Denmark.
| | - Alan L Kelly
- School of Food and Nutritional Sciences, University College Cork, Cork T12YN60, Ireland.
| | - Deirdre Hennessy
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - Kieran N Kilcawley
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - David T Mannion
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - Mark A Fenelon
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
| | - Jeremiah J Sheehan
- Teagasc Food Research Centre Moorepark, Fermoy Co. Cork P61C996, Ireland.
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Florentino-Ramos E, Villa-Ruano N, Hidalgo-Martínez D, Ramírez-Meraz M, Méndez-Aguilar R, Velásquez-Valle R, Zepeda-Vallejo LG, Pérez-Hernández N, Becerra-Martínez E. 1H NMR-based fingerprinting of eleven Mexican Capsicum annuum cultivars. Food Res Int 2019; 121:12-19. [PMID: 31108732 DOI: 10.1016/j.foodres.2019.03.025] [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: 12/22/2018] [Revised: 03/08/2019] [Accepted: 03/10/2019] [Indexed: 02/06/2023]
Abstract
Approximately 90% of the chili peppers consumed in the world are harvested in Mexico. The present article describes the untargeted 1H NMR-based metabolomic profiling of 11 cultivars of Capsicum annuum species which are routinely consumed worldwide. The metabolomic fingerprinting detected via 1H NMR contained 44 metabolites including sugars, amino acids, organic acids, polyphenolic acids and alcohols which were identified by comparison with the literature data, with Chenomx database and by 2D NMR. Statistical approaches based on principal component analysis (PCA) and linear discriminant analysis (LDA) were used to classify the Capsicum annuum cultivars according to their metabolite profile. LDA revealed metabolomic differences and similarities among Capsicum annuum cultivars, whereas hierarchical cluster analysis (HCA) significantly separated the cultivars according to the phylogenetic trees obtained. Substantial endogenous levels of free amino acids and carbohydrates were detected in all the studied cultivars but interestingly, Capsicum annuum cv. mirasol and C. annuum cv. chilaca contained almost three-fold more endogenous levels of vitamin C than the other cultivars. Considering that this antioxidant was found in crude aqueous extracts, its abundance could be directly proportional to its bioavailability for human nutrition. The results suggest that 1H NMR is an effective method to determine differences among cultivars of the Capsicum annuum species.
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Affiliation(s)
- Elideth Florentino-Ramos
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacateco, Delegación Gustavo A. Madero, Ciudad de México 07738, México
| | - Nemesio Villa-Ruano
- CONACyT-Centro Universitario de Vinculación y Transferencia de Tecnología, Benemérita Universidad Autónoma de Puebla, CP 72570 Puebla, México
| | - Diego Hidalgo-Martínez
- Department of Plant and Microbial Biology, University of California, 111 Koshland Hall, MC-3102, Berkeley, CA 94720-3102, USA
| | - Moisés Ramírez-Meraz
- INIFAP-Campo Experimental Las Huastecas, km 55 Carretera Tampico-Mante, Cuauhtémoc, Tamaulipas, México, CP 89610, México
| | - Reinaldo Méndez-Aguilar
- INIFAP-Campo Experimental Las Huastecas, km 55 Carretera Tampico-Mante, Cuauhtémoc, Tamaulipas, México, CP 89610, México
| | - Rodolfo Velásquez-Valle
- INIFAP-Campo Experimental Zacatecas, Km. 24.5 Carretera Zacatecas-Fresnillo, Apdo. Postal # 18, Calera de V. R., Zacatecas, México, CP 98500, México
| | - L Gerardo Zepeda-Vallejo
- Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Prol. de Carpio y Plan de Ayala S/N, Col. Santo Tomás, Delegación Miguel Hidalgo, Ciudad de México 11340, México
| | - Nury Pérez-Hernández
- Escuela Nacional de Medicina y Homeopatía, Instituto Politécnico Nacional, Guillermo Massieu Helguera, No. 239, Fracc, "La Escalera", Ticomàn, Ciudad de México 07320, México
| | - Elvia Becerra-Martínez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional, Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacateco, Delegación Gustavo A. Madero, Ciudad de México 07738, México.
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Scano P, Cagliani LR, Consonni R. 1H NMR characterisation of the lipid fraction and the metabolite profiles of Fossa (pit) cheese. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2018.10.007] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Chung HJ, Sim JH, Min TS, Choi HK. Metabolomics and Lipidomics Approaches in the Science of Probiotics: A Review. J Med Food 2018; 21:1086-1095. [PMID: 30004273 DOI: 10.1089/jmf.2017.4175] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023] Open
Abstract
The intestinal microflora plays important roles in the health of the host, such as nutrient processing and the modulation of intestinal immune responses. The constituents of the diet greatly affect the composition of the microbiota and its metabolites. The human intestinal microbiota is made up of around 100 trillion microbial cells encompassing at least 300 species. Consuming probiotics may lead to changes in the intestinal microflora that influence host health. Metabolomics is a powerful tool for revealing metabolic changes in biofluids, tissues, and organs of hosts induced by the consumption of probiotics, and lipidomics in particular is a technical approach that focuses on the analysis of lipids in various cells and biofluids. Metabolomics and lipidomics have been used to investigate intracellular and extracellular metabolites as well as for the nontargeted profiling and fingerprinting of metabolites. Based on metabolomics and lipidomics investigations, we reviewed the effects of consuming probiotics on metabolic profiles in controlled intestinal environments. We also discuss the associations between metabolic changes and human diseases after consuming probiotics in uncontrolled intestinal environments. In addition, we review the metabolic changes that take place within the food matrix during probiotic fermentation.
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Affiliation(s)
- Hyuk-Jin Chung
- 1 College of Pharmacy, Chung-Ang University , Seoul, Korea.,2 Korea Yakult Co., Ltd. , Yongin, Korea
| | | | - Tae-Sun Min
- 3 Faculty of Biotechnology, SARI, Jeju National University , Jeju, Korea
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Huynh TG, Shiu YL, Nguyen TP, Truong QP, Chen JC, Liu CH. Current applications, selection, and possible mechanisms of actions of synbiotics in improving the growth and health status in aquaculture: A review. FISH & SHELLFISH IMMUNOLOGY 2017; 64:367-382. [PMID: 28336489 DOI: 10.1016/j.fsi.2017.03.035] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/27/2016] [Revised: 03/16/2017] [Accepted: 03/17/2017] [Indexed: 06/06/2023]
Abstract
Synbiotics, a conjunction between prebiotics and probiotics, have been used in aquaculture for over 10 years. However, the mechanisms of how synbiotics work as growth and immunity promoters are far from being unraveled. Here, we show that a prebiotic as part of a synbiotic is hydrolyzed to mono- or disaccharides as the sole carbon source with diverse mechanisms, thereby increasing biomass and colonization that is established by specific crosstalk between probiotic bacteria and the surface of intestinal epithelial cells of the host. Synbiotics may indirectly and directly promote the growth of aquatic animals through releasing extracellular bacterial enzymes and bioactive products from synbiotic metabolic processes. These compounds may activate precursors of digestive enzymes of the host and augment the nutritional absorptive ability that contributes to the efficacy of food utilization. In fish immune systems, synbiotics cause intestinal epithelial cells to secrete cytokines which modulate immune functional cells as of dendritic cells, T cells, and B cells, and induce the ability of lipopolysaccharides to trigger tumor necrosis factor-α and Toll-like receptor 2 gene transcription leading to increased respiratory burst activity, phagocytosis, and nitric oxide production. In shellfish, synbiotics stimulate the proliferation and degranulation of hemocytes of shrimp due to the presence of bacterial cell walls. Pathogen-associated molecular patterns are subsequently recognized and bound by specific pattern-recognition proteins, triggering melanization and phagocytosis processes.
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Affiliation(s)
- Truong-Giang Huynh
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung 912, Taiwan, ROC; College of Aquaculture and Fisheries, CanTho University, CanTho, Viet Nam
| | - Ya-Li Shiu
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung 912, Taiwan, ROC
| | | | - Quoc-Phu Truong
- College of Aquaculture and Fisheries, CanTho University, CanTho, Viet Nam
| | - Jiann-Chu Chen
- Department of Aquaculture, College of Life Sciences, National Taiwan Ocean University, Keelung 202, Taiwan, ROC
| | - Chun-Hung Liu
- Department of Aquaculture, National Pingtung University of Science and Technology, Pingtung 912, Taiwan, ROC.
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Kamal M, Karoui R. Analytical methods coupled with chemometric tools for determining the authenticity and detecting the adulteration of dairy products: A review. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2015.07.007] [Citation(s) in RCA: 133] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Settachaimongkon S, van Valenberg HJ, Winata V, Wang X, Nout MR, van Hooijdonk TC, Zwietering MH, Smid EJ. Effect of sublethal preculturing on the survival of probiotics and metabolite formation in set-yoghurt. Food Microbiol 2015; 49:104-15. [DOI: 10.1016/j.fm.2015.01.011] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2014] [Revised: 01/23/2015] [Accepted: 01/31/2015] [Indexed: 01/05/2023]
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Settachaimongkon S, Nout MJR, Antunes Fernandes EC, van Hooijdonk TC, Zwietering MH, Smid EJ, van Valenberg HJ. The impact of selected strains of probiotic bacteria on metabolite formation in set yoghurt. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.04.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Maher AD, Rochfort SJ. Applications of NMR in dairy research. Metabolites 2014; 4:131-41. [PMID: 24958391 PMCID: PMC4018677 DOI: 10.3390/metabo4010131] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2013] [Revised: 01/28/2014] [Accepted: 02/18/2014] [Indexed: 12/03/2022] Open
Abstract
NMR is a robust analytical technique that has been employed to investigate the properties of many substances of agricultural relevance. NMR was first used to investigate the properties of milk in the 1950s and has since been employed in a wide range of studies; including properties analysis of specific milk proteins to metabolomics techniques used to monitor the health of dairy cows. In this brief review, we highlight the different uses of NMR in the dairy industry.
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Affiliation(s)
- Anthony D Maher
- Biosciences Research Division, Department of Environment and Primary Industries, 5 Ring Rd Bundoora, Victoria 3083, Australia.
| | - Simone J Rochfort
- Biosciences Research Division, Department of Environment and Primary Industries, 5 Ring Rd Bundoora, Victoria 3083, Australia.
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Dynamic metabolic and transcriptional profiling of Rhodococcus sp. strain YYL during the degradation of tetrahydrofuran. Appl Environ Microbiol 2014; 80:2656-64. [PMID: 24532074 DOI: 10.1128/aem.04131-13] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023] Open
Abstract
Although tetrahydrofuran-degrading Rhodococcus sp. strain YYL possesses tetrahydrofuran (THF) degradation genes similar to those of other tetrahydrofuran-degrading bacteria, a much higher degradation efficiency has been observed in strain YYL. In this study, nuclear magnetic resonance (NMR)-based metabolomics analyses were performed to explore the metabolic profiling response of strain YYL to exposure to THF. Exposure to THF slightly influenced the metabolome of strain YYL when yeast extract was present in the medium. The metabolic profile of strain YYL over time was also investigated using THF as the sole carbon source to identify the metabolites associated with high-efficiency THF degradation. Lactate, alanine, glutarate, glutamate, glutamine, succinate, lysine, trehalose, trimethylamine-N-oxide (TMAO), NAD(+), and CTP were significantly altered over time in strain YYL grown in 20 mM THF. Real-time quantitative PCR (RT-qPCR) revealed changes in the transcriptional expression levels of 15 genes involved in THF degradation, suggesting that strain YYL could accumulate several disturbances in osmoregulation (trehalose, glutamate, glutamine, etc.), with reduced glycolysis levels, an accelerated tricarboxylic acid cycle, and enhanced protein synthesis. The findings obtained through (1)H NMR metabolomics analyses and the transcriptional expression of the corresponding genes are complementary for exploring the dynamic metabolic profile in organisms.
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Piras C, Cesare Marincola F, Savorani F, Engelsen SB, Cosentino S, Viale S, Pisano MB. A NMR metabolomics study of the ripening process of the Fiore Sardo cheese produced with autochthonous adjunct cultures. Food Chem 2013; 141:2137-47. [DOI: 10.1016/j.foodchem.2013.04.108] [Citation(s) in RCA: 69] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 03/14/2013] [Accepted: 04/26/2013] [Indexed: 11/30/2022]
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28
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Ruyssen T, Janssens M, Van Gasse B, Van Laere D, Van der Eecken N, De Meerleer M, Vermeiren L, Van Hoorde K, Martins J, Uyttendaele M, De Vuyst L. Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.04.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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29
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In vitro fermentation of prebiotic oligosaccharides by Bifidobacterium lactis HN019 and Lactobacillus spp. Anaerobe 2013; 25:11-7. [PMID: 24239979 DOI: 10.1016/j.anaerobe.2013.11.001] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2013] [Revised: 10/03/2013] [Accepted: 11/01/2013] [Indexed: 11/23/2022]
Abstract
The utilisation of various prebiotic oligosaccharides by probiotic strains of Bifidobacterium lactis, Lactobacillus rhamnosus and Lactobacillus acidophilus was investigated in order to determine the synbiotic potential of various prebiotic/probiotic combinations. Analysis by HPLC and high-performance anion-exchange chromatography of the cell-free medium taken during growth of the three probiotic bacteria showed differences in the consumption of the various oligosaccharides. Analysis of galactooligosaccharides showed that both L. rhamnosus and B. lactis consumed mostly mono- and di-saccharide, while L. acidophilus consumed oligosaccharides up to trisaccharide. Both B. lactis and L. acidophilus utilised fructooligosaccharides and inulin, but showed different patterns of oligosaccharide consumption. Only L. rhamnosus grew on β-glucan oligosaccharides and preferentially consumed the trisaccharide. The results indicate the synbiotic potential of the various probiotic/prebiotic combinations, particularly L. acidophilus/galactooligosaccharides, L. acidophilus/fructooligosaccharides or inulin and L. rhamnosus/β-glucan oligosaccharides.
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Identification of Imitation Cheese and Imitation Ice Cream Based on Vegetable Fat Using NMR Spectroscopy and Chemometrics. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2013; 2013:367841. [PMID: 26904597 PMCID: PMC4745519 DOI: 10.1155/2013/367841] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/15/2013] [Revised: 05/21/2013] [Accepted: 05/22/2013] [Indexed: 11/17/2022]
Abstract
Vegetable oils and fats may be used as cheap substitutes for milk fat to manufacture imitation cheese or imitation ice cream. In this study, 400 MHz nuclear magnetic resonance (NMR) spectroscopy of the fat fraction of the products was used in the context of food surveillance to validate the labeling of milk-based products. For sample preparation, the fat was extracted using an automated Weibull-Stoldt methodology. Using principal component analysis (PCA), imitation products can be easily detected. In both cheese and ice cream, a differentiation according to the type of raw material (milk fat and vegetable fat) was possible. The loadings plot shows that imitation products were distinguishable by differences in their fatty acid ratios. Furthermore, a differentiation of several types of cheese (Edamer, Gouda, Emmentaler, and Feta) was possible. Quantitative data regarding the composition of the investigated products can also be predicted from the same spectra using partial least squares (PLS) regression. The models obtained for 13 compounds in cheese (R (2) 0.75-0.95) and 17 compounds in ice cream (R (2) 0.83-0.99) (e.g., fatty acids and esters) were suitable for a screening analysis. NMR spectroscopy was judged as suitable for the routine analysis of dairy products based on milk or on vegetable fat substitutes.
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Wei F, Furihata K, Koda M, Hu F, Kato R, Miyakawa T, Tanokura M. (13)C NMR-based metabolomics for the classification of green coffee beans according to variety and origin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:10118-25. [PMID: 22989016 DOI: 10.1021/jf3033057] [Citation(s) in RCA: 80] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/20/2023]
Abstract
(13)C NMR-based metabolomics was demonstrated as a useful tool for distinguishing the species and origins of green coffee bean samples of arabica and robusta from six different geographic regions. By the application of information on (13)C signal assignment, significantly different levels of 14 metabolites of green coffee beans were identified in the classifications, including sucrose, caffeine, chlorogenic acids, choline, amino acids, organic acids, and trigonelline, as captured by multivariate analytical models. These studies demonstrate that the species and geographical origin can be quickly discriminated by evaluating the major metabolites of green coffee beans quantitatively using (13)C NMR-based metabolite profiling.
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Affiliation(s)
- Feifei Wei
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo , 1-1-1 Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
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Rupa P, Mine Y. Recent advances in the role of probiotics in human inflammation and gut health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:8249-8256. [PMID: 22897745 DOI: 10.1021/jf301903t] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The gastrointestinal (GI) tract provides residence to an astounding number of bacterial species, which have profound effects on host biology, function, physiology, and immune response. Discovery of "symbiosis factors" from symbionts that facilitate the peaceful coexistence of microbiota and the host immune system are of interest. Symbionts synthesize immunomodulatory molecules that guide maturation of the immune system and have pivotal roles in many biological processes; however, individuals differ in the makeup of their GI microbiota, which is influenced by many external and internal factors such as diet, antibiotic use, and host genetics, which in turn influences health and disease outcomes. Various endogenous, genetic, and environmental factors influence GI development including species composition and health status of neonates, resulting in interactions that occur between the bacteria and the host. Mechanisms of probiotics involved in homeostasis of a balanced immune system have been inconclusive. The probable mechanism of action may be postulated as direct competition between pathogenic bacteria in the gut and/or immune modulation. This review focuses on probiotics in health and disease prevention, especially the biological importance of intestinal regulation of inflammatory processes that may be beneficial in a multitude of disorders both inside and outside the GI tract.
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Affiliation(s)
- Prithy Rupa
- Department of Food Science, University of Guelph , Guelph, Ontario, Canada N1G 2W1
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Rodrigues D, Rocha-Santos TA, Gomes AM, Goodfellow BJ, Freitas AC. Lipolysis in probiotic and synbiotic cheese: The influence of probiotic bacteria, prebiotic compounds and ripening time on free fatty acid profiles. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.10.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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