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de León-Solis C, Casasola V, Monterroso T. Metabolomics as a tool for geographic origin assessment of roasted and green coffee beans. Heliyon 2023; 9:e21402. [PMID: 38028010 PMCID: PMC10651463 DOI: 10.1016/j.heliyon.2023.e21402] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2023] [Revised: 10/02/2023] [Accepted: 10/20/2023] [Indexed: 12/01/2023] Open
Abstract
Coffee is widely consumed across the globe. The most sought out varieties are Arabica and Robusta which differ significantly in their aroma and taste. Furthermore, varieties cultivated in different regions are perceived to have distinct characteristics encouraging some producers to adopt the denomination of origin label. These differences arise from variations on metabolite content related to edaphoclimatic conditions and post-harvest management among other factors. Although sensory analysis is still standard for coffee brews, instrumental analysis of the roasted and green beans to assess the quality of the final product has been encouraged. Metabolomic profiling has risen as a promising approach not only for quality purposes but also for geographic origin assignment. Many techniques can be applied for sample analysis: chromatography, mass spectrometry, and NMR have been explored. The data collected is further sorted by multivariate analysis to identify similar characteristics among the samples, reduce dimensionality and/or even propose a model for predictive purposes. This review focuses on the evolution of metabolomic profiling for the geographic origin assessment of roasted and green coffee beans in the last 21 years, the techniques that are usually applied for sample analysis and also the most common approaches for the multivariate analysis of the collected data. The prospect of applying a wide range of analytical techniques is becoming an unbiased approach to determine the origin of different roasted and green coffee beans samples with great correlation. Predictive models worked accurately for the geographic assignment of unknown samples once the variety was known.
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Affiliation(s)
- Claudia de León-Solis
- Instituto de Investigaciones Químicas, Biológicas, Biomédicas y Biofísicas, Mariano Gálvez University, 3 Avenida 9-00 zona 2, 01002, Interior Finca El Zapote, Ciudad de Guatemala, Guatemala
| | - Victoria Casasola
- Instituto de Investigaciones Químicas, Biológicas, Biomédicas y Biofísicas, Mariano Gálvez University, 3 Avenida 9-00 zona 2, 01002, Interior Finca El Zapote, Ciudad de Guatemala, Guatemala
| | - Tania Monterroso
- Instituto de Investigaciones Químicas, Biológicas, Biomédicas y Biofísicas, Mariano Gálvez University, 3 Avenida 9-00 zona 2, 01002, Interior Finca El Zapote, Ciudad de Guatemala, Guatemala
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Amalia F, Irifune T, Takegami T, Yusianto, Sumirat U, Putri SP, Fukusaki E. Identification of potential quality markers in Indonesia's Arabica specialty coffee using GC/MS-based metabolomics approach. Metabolomics 2023; 19:90. [PMID: 37880543 PMCID: PMC10600306 DOI: 10.1007/s11306-023-02051-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Accepted: 09/08/2023] [Indexed: 10/27/2023]
Abstract
INTRODUCTION The cupping test is a widely used method for quality assessment of Arabica coffee. However, the cupping test is limited by the low number of certified panelists and the low throughput. Therefore, an analytical-based quality assessment may be a promising tool to complement the cupping test. A present, there is no report investigating quality marker candidates, focusing only on "specialty" grade Arabica coffee from Indonesia. OBJECTIVE This study identified the potential quality marker(s) in Arabica Specialty coffee at different stages (green beans, roasted beans, and brewed coffee. METHODS The metabolite profiles of ten different Arabica specialty-grade coffees were analyzed with different cup scores using gas chromatography-mass spectrometry (GC/MS). From the ten samples, green coffee beans, roasted coffee beans, and brewed coffee were selected. In addition, an orthogonal projection to latent structure (OPLS) regression analysis was conducted to obtain a potential quality marker based on the variable importance in projection (VIP). The potential quality marker(s) were validated by GC/MS metabolome profiling and OPLS analysis of different sets of samples consisting of 35 Arabica specialty-grade coffee samples. RESULTS In Arabica coffee samples, the OPLS model of the three stages showed galactinol to have a high VIP score. Galactinol showed a consistent positive correlation with cup scores at all stages of coffee production (green beans, roasted beans, and brewed coffee). The correlation suggests galactinol is a potential quality marker after further validation using different samples. CONCLUSION GC/MS combined with OPLS regression analysis suggested galactinol as a quality marker and provide an early screening method for Arabica coffee quality that complements the cupping test performed by certified panelists.
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Affiliation(s)
- Fitri Amalia
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
| | - Tomoya Irifune
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
| | - Tetsuji Takegami
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
| | - Yusianto
- Indonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, East Java, 68118, Indonesia
| | - Ucu Sumirat
- Indonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, East Java, 68118, Indonesia
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan.
- Industrial Biotechnology Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan.
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
- Industrial Biotechnology Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
- Osaka University Shimadzu Omics Innovation Research Laboratories, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
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Wang K, Wu K, Li N. Insect tea originated from ethnic minority regions in Southwest China: A review on the types, traditional uses, nutrients, chemistry and pharmacological activities. JOURNAL OF ETHNOPHARMACOLOGY 2023; 309:116340. [PMID: 36871677 DOI: 10.1016/j.jep.2023.116340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 02/11/2023] [Accepted: 02/26/2023] [Indexed: 06/18/2023]
Abstract
ETHNOPHARMACOLOGICAL RELEVANCE Insect tea is a special non-Camellia tea produced from the feces of insects in ethnic minority regions in Southwest China. Insect tea was recorded to have the traditional functions to treat summer heat, dampness, digestive disturbance, excessive phlegm, shortness of breath and otitis, etc. AIM OF THIS STUDY: This review provides an updated and comprehensive review of insect tea on the tea types, host plants, tea-producing insects, producing process, traditional uses, nutritional values, chemistry, pharmacological activities, biological safety and toxicity. Moreover, the general challenges and the possible suggestions on insect tea in future were also discussed. MATERIALS AND METHODS The relevant literature on insect tea was obtained from scientific database, including Elsevier, PubMed, Springer, Wiley, Web of Science, Google Scholar, SciFinder, China National Knowledge Infrastructure (CNKI), Baidu Scholar, Wanfang Database, etc. In addition, pertinent information available in Ph.D theses, MSc. dissertations, books, records, and some classical Chinese herbal literature were also included. The references cited in this review were up to September 2022. RESULTS Insect tea has been traditionally used as popular beverage with various medicinal functions in the ethnic minority regions in Southwest China for centuries. At present, ten types of insect teas are recorded in different regions. Ten species tea-producing insect and fifteen species host plants are used to in the production of the tea. Insect teas were rich in various nutrients including proteins, carbohydrates, fat, minerals, dietary fiber and Vitamins. A total of 71 compounds have been isolated from insect teas, mainly including flavonoids, ellagitannins, chlorogenic acids and other phenolic compounds as well as the alkaloids. Modern studies demonstrated that insect tea had a variety of pharmacological activities in vitro and in vivo, such as anti-diabetic, lipid-lowing and anti-hypertensive, hepato-protective, gastro-intestinal promoting, anti-cancer, anti-mutagenic, antioxidant, and anti-aging activity, etc. Moreover, existing experimental results showed that insect teas are non-toxicity and biological safety. CONCLUSION Insect tea is a unique and niche product originated in the ethnic minority regions of Southwest China with various health-promoting benefits. Phenolics including flavonoids, ellagitannins, chlorogenic acids were reported as the main chemical constituents identified from insect tea. Multiple pharmacological activities of insect tea have been reported, which indicated that it had great potential for further development and application as drugs and health-promoting products. However, more studies on the tea-producing insects, host plants, chemistry and pharmacological activity of insect tea, as well as the toxicology should be further investigated.
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Affiliation(s)
- Kaijin Wang
- School of Life Sciences, Anhui University, Hefei, 230601, PR China.
| | - Kefan Wu
- School of Life Sciences, Anhui University, Hefei, 230601, PR China
| | - Ning Li
- School of Pharmacy, Anhui Medical University, Hefei, 230032, PR China.
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Farag MA, Mohamed TA, El-Hawary EA, Abdelwareth A. Metabolite Profiling of Premium Civet Luwak Bio-Transformed Coffee Compared with Conventional Coffee Types, as Analyzed Using Chemometric Tools. Metabolites 2023; 13:metabo13020173. [PMID: 36837792 PMCID: PMC9960232 DOI: 10.3390/metabo13020173] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/19/2023] [Accepted: 01/20/2023] [Indexed: 01/27/2023] Open
Abstract
Luwak (civet) coffee is one of the most precious and exotic coffee commodities in the world. It has garnered an increasing reputation as the rarest and most expensive coffee, with an annual production. Many targeted analytical techniques have been reported for the discrimination of specialty coffee commodities, such as Luwak coffee, from other ordinary coffee. This study presents the first comparative metabolomics approach for Luwak coffee analysis compared to other coffee products, targeting secondary and aroma metabolites using nuclear magnetic resonance (NMR), gas chromatography (GC), or liquid chromatography (LC) coupled with mass spectrometry (MS). Chemometric modeling of these datasets showed significant classification among all samples and aided in identifying potential novel markers for Luwak coffee from other coffee samples. Markers have indicated that C. arabica was the source of Luwak coffee, with several new markers being identified, including kahweol, chlorogenic acid lactones, and elaidic acid. Aroma profiling using solid-phase micro-extraction (SPME) coupled with GC/MS revealed higher levels of guaiacol derivatives, pyrazines, and furans in roasted Luwak coffee compared with roasted C. arabica. Quantification of the major metabolites was attempted using NMR for Luwak coffee to enable future standardization. Lower levels of alkaloids (caffeine 2.85 µg/mg, trigonelline 0.14 µg/mg, and xanthine 0.03 µg/mg) were detected, compared with C. arabica. Other metabolites that were quantified in civet coffee included kahweol and difurfuryl ether at 1.37 and 0.15 µg/mg, respectively.
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Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, College of Pharmacy, Cairo University, Kasr El-Aini St., Cairo 11562, Egypt
- Correspondence:
| | - Tarik A. Mohamed
- Chemistry of Medicinal Plants Department, National Research Centre, 33 El-Bohouth St., Giza 12622, Egypt
| | - Enas A. El-Hawary
- Chemistry Department, School of Sciences & Engineering, The American University in Cairo, New Cairo 11835, Egypt
| | - Amr Abdelwareth
- Novartis Pharma, Cairo Site, El-Sawah St., Cairo 11551, Egypt
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Effects of Soaking Tempe in Vinegar on Metabolome and Sensory Profiles. Metabolites 2022; 12:metabo12010030. [PMID: 35050152 PMCID: PMC8781261 DOI: 10.3390/metabo12010030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 12/24/2021] [Accepted: 12/28/2021] [Indexed: 12/04/2022] Open
Abstract
Tempe is a fermented soybean food that is globally renowned for its high protein content. Methods of preparing tempe vary worldwide, and include soaking in vinegar before fermentation. This study aimed to determine the effects of soaking in vinegar by metabolome analysis, gas chromatography/mass spectrometry, and sensory attribute evaluation. Vinegar affected metabolism during tempe fermentation, which led to altered metabolite profiles in the final product. We validated the metabolite profiles of two types of tempe using triangle tests and rate-all-that-apply (RATA) tests, which revealed that the sensory attributes of a golden-brown color, ammonia smell, pleasant smell, salty flavor, and acceptance significantly differed (p < 0.05) between the two types of tempe. A high concentration of specific amino acids in the control tempe explained a strong ammonia smell, saltiness, and darker golden-brown sensory attributes. Tempe soaked in vinegar contained high concentrations of metabolites associated with a roasted aroma and cooked meat. In conclusion, most RATA panelists who were being introduced to tempe preferred that soaked in vinegar to the control that was not.
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Brooks C, Parr L, Smith JM, Buchanan D, Snioch D, Hebishy E. A review of food fraud and food authenticity across the food supply chain, with an examination of the impact of the COVID-19 pandemic and Brexit on food industry. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108171] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Osman MF, Lee SY, Sarbini SR, Mohd Faudzi SM, Khamis S, Zainudin BH, Shaari K. Metabolomics-Driven Discovery of an Introduced Species and Two Malaysian Piper betle L. Variants. PLANTS 2021; 10:plants10112510. [PMID: 34834873 PMCID: PMC8622403 DOI: 10.3390/plants10112510] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 10/26/2021] [Accepted: 11/01/2021] [Indexed: 11/23/2022]
Abstract
The differences in pungency of “sirih” imply the probable occurrence of several variants of Piper betle L. in Malaysia. However, the metabolite profiles underlying the pungency of the different variants remain a subject of further research. The differences in metabolite profiles of selected Malaysian P. betle variants were thus investigated; specifically, the leaf aqueous methanolic extracts and essential oils were analyzed via 1H-NMR and GC-MS metabolomics, respectively. Principal component analysis (PCA) of the 1H-NMR spectral data showed quantitative differences in the metabolite profiles of “sirih melayu” and “sirih india” and revealed an ambiguous group of samples with low acetic acid content, which was identified as Piper rubro-venosum hort. ex Rodigas based on DNA sequences of the internal transcribed spacer 2 (ITS2) region. The finding was supported by PCA of two GC-MS datasets of P. betle samples obtained from several states in Peninsular Malaysia, which displayed clustering of the samples into “sirih melayu” and “sirih india” groups. Higher abundance of chavicol acetate was consistently found to be characteristic of “sirih melayu”. The present research has provided preliminary evidence supporting the notion of occurrence of two P. betle variants in Malaysia based on chemical profiles, which may be related to the different genders of P. betle.
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Affiliation(s)
- Muhamad Faris Osman
- Natural Medicines and Products Research Laboratory (NaturMeds), Institute of Bioscience, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia; (M.F.O.); (S.Y.L.); (S.M.M.F.)
- Department of Pharmaceutical Chemistry, Kulliyyah of Pharmacy, International Islamic University Malaysia, Kuantan 25200, Pahang, Malaysia
| | - Soo Yee Lee
- Natural Medicines and Products Research Laboratory (NaturMeds), Institute of Bioscience, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia; (M.F.O.); (S.Y.L.); (S.M.M.F.)
| | - Shahrul Razid Sarbini
- Department of Crop Science, Faculty of Agricultural Science and Forestry, Universiti Putra Malaysia, Bintulu 97008, Sarawak, Malaysia;
| | - Siti Munirah Mohd Faudzi
- Natural Medicines and Products Research Laboratory (NaturMeds), Institute of Bioscience, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia; (M.F.O.); (S.Y.L.); (S.M.M.F.)
- Department of Chemistry, Faculty of Science, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia
| | - Shamsul Khamis
- Department of Biological Sciences and Biotechnology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, UKM, Bangi 43600, Selangor, Malaysia;
| | - Badrul Hisyam Zainudin
- Analytical Services Laboratory, Chemistry and Technology Division, Malaysian Cocoa Board, Cocoa Innovation and Technology Centre, Lot 12621 Kawasan Perindustrian Nilai, Nilai 71800, Negeri Sembilan, Malaysia;
| | - Khozirah Shaari
- Natural Medicines and Products Research Laboratory (NaturMeds), Institute of Bioscience, Universiti Putra Malaysia, UPM, Serdang 43400, Selangor, Malaysia; (M.F.O.); (S.Y.L.); (S.M.M.F.)
- Correspondence: ; Tel.: +60-13-3420686
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Lin Aung Y, Lorjaroenphon Y, Rumpagaporn P, Sae-tan S, Na Jom K. Comparative Investigation of Combined Metabolomics-Flavoromics during the Ripening of Mango ( Mangifera indica L.) cv. 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4'. PLANTS (BASEL, SWITZERLAND) 2021; 10:plants10102198. [PMID: 34686007 PMCID: PMC8541115 DOI: 10.3390/plants10102198] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/10/2021] [Accepted: 10/13/2021] [Indexed: 06/13/2023]
Abstract
A metabolomics-flavoromics approach was conducted to assess the micromolecules of 'Nam Dok Mai Si Thong' and 'Nam Dok Mai No. 4' mango cultivars from two seasons. During ripening, FAMEs, FFAs, fatty alcohols, sterols, and organic acids were dominant at 0-2 days, whereas amino acids, sugars, and volatile organic compounds, including esters, alcohols, ketones, aldehydes, and terpenes, were at higher levels at 4-8 days. Nine metabolites (palmitic/linoleic/linolenic/citric/malic acids, β-sitosterol, sucrose, glycine, and leucine) and two volatile organic compounds (ethyl octanoate/decanoate) were related to ripening-associated changes within eight days. During ripening, sucrose at 6-8 days, citric/malic acid at 0-2 days, glycine and leucine at 4 days, and ethyl octanoate and ethyl decanoate at 8 days could be used as quality biomarkers for Nam Dok Mai Si Thong; palmitic/linoleic/linolenic acids at 0 days and β-sitosterol at 0-4 days could be used as quality biomarkers for Nam Dok Mai No. 4.
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da Silva Vale A, de Melo Pereira GV, de Carvalho Neto DP, Sorto RD, Goés-Neto A, Kato R, Soccol CR. Facility-specific 'house' microbiome ensures the maintenance of functional microbial communities into coffee beans fermentation: implications for source tracking. ENVIRONMENTAL MICROBIOLOGY REPORTS 2021; 13:470-481. [PMID: 33399261 DOI: 10.1111/1758-2229.12921] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Accepted: 12/15/2020] [Indexed: 06/12/2023]
Abstract
This work aimed at studying the unconfirmed hypothesis predicting the existence of a connection between coffee farm microbiome and the resulting spontaneous fermentation process. Using Illumina-based amplicon sequencing, 360 prokaryotes and 397 eukaryotes were identified from coffee fruits and leaves, over-ripe fruits, water used for coffee de-pulping, depulped coffee beans, soil, and temporal fermentation samples at an experimental farm in Honduras. Coffee fruits and leaves were mainly associated with high incidence of Enterobacteriaceae, Pseudomonas, Colletotrichum, and Cladosporium. The proportion of Enterobacteriaceae was increased when leaves and fruits were collected on the ground compared to those from the coffee tree. Coffee farm soil showed the richest microbial diversity with marked presence of Bacillus. Following the fermentation process, microorganisms present in depulped coffee beans (Leuconostoc, Gluconobater, Pichia, Hanseniaspora, and Candida) represented more than 90% of the total microbial community, which produced lactic acid, ethanol, and several volatile compounds. The community ecology connections described in this study showed that coffee fruit provides beneficial microorganisms for the fermentation process. Enterobacteria, Colletotrichum, and other microbial groups present in leaves, fruit surface, over-ripe fruits, and soil may transfer unwanted aromas to coffee beans, so they should be avoided from having access to the fermentation tank.
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Affiliation(s)
- Alexander da Silva Vale
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba, PR, 81531-970, Brazil
| | | | - Dão Pedro de Carvalho Neto
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba, PR, 81531-970, Brazil
| | | | - Aristóteles Goés-Neto
- Institute of Biological Sciences, Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, 31270-901, Brazil
| | - Rodrigo Kato
- Institute of Biological Sciences, Federal University of Minas Gerais (UFMG), Belo Horizonte, MG, 31270-901, Brazil
| | - Carlos Ricardo Soccol
- Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba, PR, 81531-970, Brazil
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Amalia F, Aditiawati P, Yusianto, Putri SP, Fukusaki E. Gas chromatography/mass spectrometry-based metabolite profiling of coffee beans obtained from different altitudes and origins with various postharvest processing. Metabolomics 2021; 17:69. [PMID: 34254180 DOI: 10.1007/s11306-021-01817-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/09/2020] [Accepted: 07/02/2021] [Indexed: 11/29/2022]
Abstract
INTRODUCTION Coffee is a popular beverage because of its pleasant aroma and distinctive flavor. The flavor of coffee results from chemical transformations influenced by various intrinsic and extrinsic factors, including altitude, geographical origin, and postharvest processing. Despite is the importance of grading coffee quality, there is no report on the dominant factor that influences the metabolomic profile of green coffee beans and the correlated metabolites for each factor. OBJECTIVE This study investigated the total metabolite profile of coffees from different altitudes and coffees subjected to different postharvest processing. METHOD Arabica green coffee beans obtained from different geographical origins and different altitudes (400 and 800 m) and produced by different postharvest processes (dry, honey, and washed process) were used in this study. Coffee samples obtained from altitudes of 400-1600 m above sea level from various origins that were produced by the washed method were used for further study with regard to altitudes. Samples were subjected to gas chromatography/mass spectrometry (GC/MS) analysis and visualized using principal component analysis (PCA) and orthogonal partial least squares (OPLS) regression analysis. RESULTS The PCA results showed sample separation based on postharvest processing in PC1 and sample separation based on altitude in PC2. A clear separation between samples from different altitudes was observed if the samples were subjected to the same postharvest processing method, and the samples were of the same origin. Based on this result, OPLS analysis was conducted using coffee samples obtained from various altitudes with the same postharvest processing. An OPLS model using altitude as a response variable and 79 metabolites annotated from the GC/MS analysis as an explanatory variable was constructed with good R2 and Q2 values. CONCLUSION Postharvest processing was found to be the dominant factor affecting coffee metabolite composition; this was followed by geographical origin and altitude. The metabolites glutamic acid and galactinol were associated with the washed and honey process, while glycine, lysine, sorbose, fructose, glyceric acid, and glycolic acid were associated with the dry process. Two metabolites with high variable influence on projection scores in the OPLS model for altitude were inositol and serotonin, which showed positive and negative correlations, respectively. This is the first study to report characteristic coffee metabolites obtained from different altitudes.
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Affiliation(s)
- Fitri Amalia
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
| | - Pingkan Aditiawati
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha No.10, Lb. Siliwangi, Coblong, Kota Bandung, Jawa Barat, 40132, Indonesia
| | - Yusianto
- Indonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, Indonesia
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan.
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha No.10, Lb. Siliwangi, Coblong, Kota Bandung, Jawa Barat, 40132, Indonesia.
- Industrial Biotechnology Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan.
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
- Industrial Biotechnology Division, Institute for Open and Transdisciplinary Research Initiatives, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
- Osaka University Shimadzu Omics Innovation Research Laboratories, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
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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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Digested Civet Coffee Beans (Kopi Luwak)-An Unfortunate Trend in Specialty Coffee Caused by Mislabeling of Coffea liberica? Foods 2021; 10:foods10061329. [PMID: 34207718 PMCID: PMC8228563 DOI: 10.3390/foods10061329] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 06/03/2021] [Accepted: 06/07/2021] [Indexed: 11/24/2022] Open
Abstract
In the context of animal protection, the trend of digested coffees such as Kopi Luwak produced by civet cats in captivity should not be endorsed. Previous studies on such coffees may have been flawed by sample selection and misclassification. As wild civets may prefer Coffea liberica beans, due to their higher sugar content, the chemical differences may be caused by the Coffea species difference combined with a careful selection of ripe, defect-free cherries by the animals, rather than changes caused by digestion. This may also explain the observed differences between Kopi Luwak from wild civets (mainly C. liberica) compared to the one from animals in captivity (typically fed with C. arabica and/or C. canephora).
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13
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Liu H, Fan M, Fu X, Chen Y, Ye M, Guo H. Simultaneous Determination of Prostaglandin and Hormones in Excreta of Trogopterus xanthipes. J Chromatogr Sci 2021; 58:542-548. [PMID: 32405648 DOI: 10.1093/chromsci/bmaa017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2018] [Revised: 03/08/2020] [Accepted: 04/04/2020] [Indexed: 11/12/2022]
Abstract
The excreta of Trogopterus xanthipes (also called Wulingzhi in Chinese, WLZ) is a well-known traditional Chinese medicine used for the treatment of irregular menstruation in clinic. Few reports are available on the chemical profiling of WLZ. In this work, qualitative and quantitative analyses of endogenous prostaglandin and hormones in WLZ were performed using UHPLC-orbitrap-MSn. In total, 48 compounds were identified in urine of T. xanthipes. Furthermore, the contents of four target compounds were simultaneously quantitated in 20 batches of samples by UPLC-MS/MS. The quantitative method showed a good linear correlation (R > 0.995) in a wide range for each compound. The method had a high sensitivity with LOD (0.5-1.0 ng/mL) and LOQ (1.0-2.5 ng/mL). The intra- and inter-day precisions were < 9.17 (RSD %), and repeatability and stability were < 6.14 (RSD %). The recovery of the analytes varied between 85.8% and 97.3% at three different concentrations. The present integrated qualitative and quantitative assessment of WLZ provides an evaluation strategy to assess the constituent in traditional Chinese medicine.
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Affiliation(s)
- Haolong Liu
- School of Pharmaceutical Sciences, Peking University, 38 Xueyuan Road, Beijing 100191, China
- NMPA Key Laboratory for Quality Evaluation of Traditional Chinese Medicine (Traditional Chinese Patent Medicine), Beijing Key Laboratory of Analysis and Evaluation on Chinese Medicine, Beijing Institute for Drug Control, 25 Kexueyuan Road, Beijing 102206, China
| | - Miaoxuan Fan
- NMPA Key Laboratory for Quality Evaluation of Traditional Chinese Medicine (Traditional Chinese Patent Medicine), Beijing Key Laboratory of Analysis and Evaluation on Chinese Medicine, Beijing Institute for Drug Control, 25 Kexueyuan Road, Beijing 102206, China
| | - Xintong Fu
- NMPA Key Laboratory for Quality Evaluation of Traditional Chinese Medicine (Traditional Chinese Patent Medicine), Beijing Key Laboratory of Analysis and Evaluation on Chinese Medicine, Beijing Institute for Drug Control, 25 Kexueyuan Road, Beijing 102206, China
| | - Yougen Chen
- NMPA Key Laboratory for Quality Evaluation of Traditional Chinese Medicine (Traditional Chinese Patent Medicine), Beijing Key Laboratory of Analysis and Evaluation on Chinese Medicine, Beijing Institute for Drug Control, 25 Kexueyuan Road, Beijing 102206, China
| | - Min Ye
- School of Pharmaceutical Sciences, Peking University, 38 Xueyuan Road, Beijing 100191, China
| | - Hongzhu Guo
- NMPA Key Laboratory for Quality Evaluation of Traditional Chinese Medicine (Traditional Chinese Patent Medicine), Beijing Key Laboratory of Analysis and Evaluation on Chinese Medicine, Beijing Institute for Drug Control, 25 Kexueyuan Road, Beijing 102206, China
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14
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Febrina L, Happyana N, Syah YM. Metabolite profiles and antidiabetic activity of the green beans of Luwak (civet) coffees. Food Chem 2021; 355:129496. [PMID: 33780793 DOI: 10.1016/j.foodchem.2021.129496] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 02/25/2021] [Accepted: 02/25/2021] [Indexed: 01/15/2023]
Abstract
Metabolite profiles of green beans (the caged and the wild) Luwak (civet) coffees were evaluated by NMR techniques combined with chemometrics. The bioactivities of the green coffee beans were examined with antioxidant tests and an alpha-glucosidase inhibitory assay. Both are invitro tests related to the antidiabetic properties. Our results showed the civet coffees possessed unique metabolomes and were different from the regular arabica coffee. Both civet coffees were characterized by higher concentrations of alanine, citrate, lactate, malate, and trigonelline. Lactate and lipids were found as the most important compounds discriminating the caged civet coffee from the wild civet coffee. Bioactivity assays exhibited the antidiabetic activities of the civet coffees were better than the activity of the regular coffee. These results suggested that the civet coffees are promising functional foods reducing the diabetes risk. It is the first report evaluating metabolite profiles of both civet coffees using 1H NMR-based metabolomics.
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Affiliation(s)
- Lizma Febrina
- Organic Chemistry Division, Faculty of Mathematics and Natural Sciences, Bandung Institute of Technology, Jl. Ganesha 10, Bandung, West Java 40132, Indonesia; Faculty of Pharmacy, Mulawarman University, Samarinda, East-Borneo, Indonesia
| | - Nizar Happyana
- Organic Chemistry Division, Faculty of Mathematics and Natural Sciences, Bandung Institute of Technology, Jl. Ganesha 10, Bandung, West Java 40132, Indonesia.
| | - Yana Maolana Syah
- Organic Chemistry Division, Faculty of Mathematics and Natural Sciences, Bandung Institute of Technology, Jl. Ganesha 10, Bandung, West Java 40132, Indonesia
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15
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Coffee beyond the cup: analytical techniques used in chemical composition research—a review. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-020-03679-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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16
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Hayashi Y, Komatsu T, Iwashita K, Fukusaki E. 1H-NMR metabolomics-based classification of Japanese sake and comparative metabolome analysis by gas chromatography-mass spectrometry. J Biosci Bioeng 2021; 131:557-564. [PMID: 33593699 DOI: 10.1016/j.jbiosc.2020.12.008] [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: 05/28/2020] [Revised: 12/03/2020] [Accepted: 12/11/2020] [Indexed: 11/25/2022]
Abstract
Six categories of Japanese sake have been established by the National Tax Agency of Japan. In this system, the rice polishing ratio and the addition of alcohol are the main criteria for classification. The most common nuclear magnetic resonance (NMR) spectrometry method is 1H-NMR, and has higher throughput than gas chromatography-mass spectrometry (GC-MS) or liquid chromatography-mass spectrometry (LC-MS) analysis due to its short measurement time, easy sample preparation, and high reproducibility. However, owing to the production of dominant ethanol signals, metabolome analyses have not been used for classifying Japanese sake using 1H-NMR. In this study, a technique to selectively suppress ethanol signals was used to classify Japanese sake by 1H-NMR, and a model was constructed to predict the rice polishing ratio. The results were compared to those obtained by GC-MS. The suppression of ethanol signals enabled the detection of trace components by 1H-NMR. In a principal component analysis (PCA) score plot of 1H-NMR spectra with ethanol signal suppression, PC1 was associated with both the addition of alcohol and the rice polishing ratio. Additionally, the separation of samples observed was similar when PCA score plots of 1H-NMR and GC-MS data were compared. Similarly, to predict the rice polishing ratio using partial least squares regression analysis, a model was constructed using 1H-NMR data, and showed nearly similar values for precision and predictive performance with the model constructed using GC-MS data. These results suggest that metabolomic analyses of Japanese sake based on 1H-NMR spectral patterns may be useful for classification.
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Affiliation(s)
- Yuji Hayashi
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Takanori Komatsu
- Application Group, Marketing Division, JEOL Resonance Inc., 1-2 Musashino 3- Chome Akishima, Tokyo 196-8558, Japan
| | - Kazuhiro Iwashita
- National Research Institute of Brewing, 3-7-1, Kagamiyama, Higashihiroshima, Hiroshima 739-0046, Japan
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
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17
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Putri SLE, Suantika G, Situmorang ML, Christina J, Nikijuluw C, Putri SP, Fukusaki E. Shrimp count size: GC/MS-based metabolomics approach and quantitative descriptive analysis (QDA) reveal the importance of size in white leg shrimp (Litopenaeus vannamei). Metabolomics 2021; 17:19. [PMID: 33515101 DOI: 10.1007/s11306-020-01766-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Accepted: 12/26/2020] [Indexed: 11/25/2022]
Abstract
INTRODUCTION "Count size" is a term used to represent the number of shrimps in one pound or kilogram that applies globally in the shrimp industry. Based on shrimp body weight, count sizes range over the smallest (> 70) up to the largest size (U15) of shrimp. Large shrimps are considered highly palatable; therefore, they are priced higher than the small shrimps. However, the pricing of shrimp has not been based on scientific findings since there have been no studies reporting the correlation between shrimp quality and shrimp size. OBJECTIVE In this study, we aimed to investigate the importance of shrimp size in terms of metabolite profile and sensory properties. METHODS Nine groups of Litopenaeus vannamei, categorized based on their body weight similarity, were collected from various sampling sites regardless of the difference in days of culture (count size 16/20, 21/25, 26/30, 41/50, and 51/60). Gas chromatography/mass spectrometry (GC/MS)-based metabolomics analysis was employed to characterize their metabolite profiles. Furthermore, a robust PLS regression model was constructed to predict the shrimp size using metabolome data. Following this, the difference in sensory attributes among commercial shrimp count sizes 21/25-41/50 was confirmed using quantitative descriptive analysis (QDA). RESULTS Small shrimp (> 70-51/60) had higher accumulation of proteinogenic and non-proteinogenic amino acids, sugars, and organic acids compared to large shrimps (41/50-16/20). The QDA of commercial count sizes (21/25-41/50) performed by trained panelists showed that sweetness, juiciness, crispness, and red color attributes increased with an increase in shrimp size. Based on the PLS model, proline as a sweet-tasting metabolite also showed an increased level along with the shrimp size. CONCLUSIONS These findings demonstrate the importance of shrimp count size with regard to shrimp quality.
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Affiliation(s)
- Safira Latifa Erlangga 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, Institut Teknologi Bandung, Jalan Ganesha No. 10, Bandung, 40132, Indonesia
| | - Magdalena Lenny Situmorang
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jalan Ganesha No. 10, Bandung, 40132, Indonesia
| | - Josephine Christina
- Department of Food Science and Nutrition, School of Life Sciences, Indonesia International Institute for Life Sciences, Jl. Pulomas Barat No.Kav. 88, Jakarta, 13210, Indonesia
| | - Corazon Nikijuluw
- Department of Food Technology, School of Life Sciences, Indonesia International Institute for Life Sciences, Jl. Pulomas Barat No. Kav. 88, Jakarta, 13210, Indonesia
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan.
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
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18
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Abstract
Specialty coffee has gained immense popularity for its unique flavor and improved quality. There are large varieties of coffee trending every day due to the widened demand. Still, specialty coffee holds its place for its distinct processing inside the animal digestive system. Specialty coffees are also considered the most expensive due to coffee varieties with novelty in processing which leads to limited availability and less productivity. The digested coffee's uniqueness and rarity led to higher consumer demand, which paved the way for animal abuse in captivity and the production of fake authenticity to tackle the increased market requirement. In the context of coffee processing through conventional methods, the application of enzymes and microbes has brought about an improvement in coffee fermentation. Much research has been focused on the isolation of microbial cultures from the animal excreta and gastrointestinal tract. This review emphasizes the types of specialty coffee, its uniqueness compared to the traditional varieties, the bio-processing method of specialty coffee inside the animal gut and its taste profile.
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Affiliation(s)
- Ashika Raveendran
- Department of Spices, and Flavour Science, CSIR-Central Food Technological Research Institute under, Mysore, India.,Academy of Scientific & Innovative Research (AcSIR), Ghaziabad, Uttar Pradesh, India
| | - Pushpa S Murthy
- Department of Spices, and Flavour Science, CSIR-Central Food Technological Research Institute under, Mysore, India
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19
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Januschewski E, Bischof G, Thanh BN, Bergmann P, Jerz G, Winterhalter P, Heinz V, Juadjur A. Rapid UV/Vis Spectroscopic Dye Authentication Assay for the Determination and Classification of Reactive Dyes, Monascus Pigments, and Natural Dyes in Coloring Foodstuff. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11839-11845. [PMID: 33035423 DOI: 10.1021/acs.jafc.0c03676] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Food authenticity in the field of food dyes can be interpreted as the correctness of the coloring ingredients indicated. The Rapid UV/vis Spectroscopic Dye Authentication Assay (RaSDAY) presented in this work was used to verify the authenticity of water-soluble reddish colorings for food use. RaSDAY includes the processing of samples under different experimental conditions with pH variations and heat exposure. The absorbances measured are analyzed by principal component analysis and a k-nearest neighbors algorithm. As a result, classification of anthocyanins, betalains, and carmine and the detection of Monascus pigments, undeclared artificial food dyes, and reactive textile azo dyes can be performed by utilizing a rapid screening method. In 17 out of 20 samples of coloring food additives that were included in this work, reactive dyes, unpermitted Monascus pigments, and artificial food dyes were detected using the developed method. "Reactive Red 120", "Reactive Red 195", and "Reactive Red 198" were identified by subsequent 1H NMR spectroscopy in eight of those samples.
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Affiliation(s)
- Edwin Januschewski
- German Institute of Food Technologies, Chemical Analytics, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Greta Bischof
- German Institute of Food Technologies, Chemical Analytics, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Binh Nguyen Thanh
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Pia Bergmann
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Gerold Jerz
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Peter Winterhalter
- Technische Universität Braunschweig, Institute of Food Chemistry, Schleinitzstraße 20, 38106 Braunschweig, Germany
| | - Volker Heinz
- German Institute of Food Technologies, Chemical Analytics, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Andreas Juadjur
- German Institute of Food Technologies, Chemical Analytics, Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
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20
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Chen Y, Li G, Law HCH, Chen H, Lee SMY. Determination of Oxyphylla A Enantiomers in the Fruits of Alpinia oxyphylla by a Chiral High-Performance Liquid Chromatography-Multiple Reaction Monitoring-Mass Spectrometry Method and Comparison of Their In Vivo Biological Activities. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:11170-11181. [PMID: 32840366 DOI: 10.1021/acs.jafc.0c04031] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
(R)-Oxyphylla A, a natural product isolated from Alpinia oxyphylla Miquel as a food and medicinal plant, has been reported previously as a novel chiral compound that possesses a potential therapeutic value for Parkinson's disease (PD). A chiral high-performance liquid chromatography-multiple reaction monitoring-mass spectrometry method was developed to separate oxyphylla A enantiomers and to identify the presence of natural (S)-oxyphylla A for the first time. Twelve samples of dried A. oxyphylla fruits were analyzed in which a large variation in the abundance of enantiomers was observed. Moreover, (S)-oxyphylla A was less abundant in all tested samples, whereas fruits harvested from Hainan and Guangdong tended to have relatively higher total concentrations of enantiomers. Additionally, enantiomers exhibited comparable neuroprotective effects in the zebrafish model of PD without observed toxicity phenotype. The optimized enantioseparation method will be crucial for the quality control of A. oxyphylla and research on bioactivities facilitates the development of oxyphylla A as a potential therapeutic for neurodegenerative diseases.
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Affiliation(s)
- Yan Chen
- State Key Laboratory of Quality Research in Chinese Medicine and Institute of Chinese Medical Sciences, University of Macau, Room 7003, N22 Building, Avenide da Universidade, Taipa, Macao 999078, China
| | - Guohui Li
- State Key Laboratory of Quality Research in Chinese Medicine and Institute of Chinese Medical Sciences, University of Macau, Room 7003, N22 Building, Avenide da Universidade, Taipa, Macao 999078, China
| | - Henry Chun Hin Law
- State Key Laboratory of Quality Research in Chinese Medicine and Institute of Chinese Medical Sciences, University of Macau, Room 7003, N22 Building, Avenide da Universidade, Taipa, Macao 999078, China
| | - Huanxian Chen
- State Key Laboratory of Quality Research in Chinese Medicine and Institute of Chinese Medical Sciences, University of Macau, Room 7003, N22 Building, Avenide da Universidade, Taipa, Macao 999078, China
| | - Simon Ming-Yuen Lee
- State Key Laboratory of Quality Research in Chinese Medicine and Institute of Chinese Medical Sciences, University of Macau, Room 7003, N22 Building, Avenide da Universidade, Taipa, Macao 999078, China
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21
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Fujimoto H, Narita Y, Iwai K, Hanzawa T, Kobayashi T, Kakiuchi M, Ariki S, Wu X, Miyake K, Tahara Y, Ikezaki H, Fukunaga T, Toko K. Bitterness compounds in coffee brew measured by analytical instruments and taste sensing system. Food Chem 2020; 342:128228. [PMID: 33046282 DOI: 10.1016/j.foodchem.2020.128228] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 09/24/2020] [Accepted: 09/24/2020] [Indexed: 11/25/2022]
Abstract
We investigated the bitter compounds in coffee brews using multivariate analysis of the data obtained from analytical instrument and electronic taste sensor experiments. Coffee brews were prepared from coffee beans roasted to four different degrees. Each brew was fractionated into four fractions by liquid-liquid extraction. The relative amounts of 30 compounds in each fraction were analyzed by analytical instruments, and the bitterness response value of each fraction was analyzed by a taste sensor. Candidate bitter compounds in the coffee brews were identified with reference to their variable importance in projection and by coefficient of projection to latent structure regression (PLS-R) analysis. PLS-R analysis suggested that nicotinic acid, l-lactic acid, and nicotinamide contributed to the bitterness of the coffee brews. In fact, the coffee brews with added nicotinic acid, l-lactic acid, and nicotinamide had an increased bitterness response value compared to those without.
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Affiliation(s)
| | - Yusaku Narita
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | - Kazuya Iwai
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | - Taku Hanzawa
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | | | | | - Shingo Ariki
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | - Xiao Wu
- Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka, Japan.
| | - Kazunari Miyake
- Graduate School of Information Science and Electrical Engineering, Kyushu University, Fukuoka, Japan.
| | - Yusuke Tahara
- Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka, Japan.
| | | | - Taiji Fukunaga
- R&D Department, UCC Ueshima Coffee Co., Ltd., Hyogo, Japan.
| | - Kiyoshi Toko
- Research and Development Center for Five-Sense Devices, Kyushu University, Fukuoka, Japan; Institute for Advanced Study, Kyushu University, Fukuoka, Japan.
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22
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Watanabe H, Ng CH, Limviphuvadh V, Suzuki S, Yamada T. Gluconobacter dominates the gut microbiome of the Asian palm civet Paradoxurus hermaphroditus that produces kopi luwak. PeerJ 2020; 8:e9579. [PMID: 32821539 PMCID: PMC7396140 DOI: 10.7717/peerj.9579] [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: 03/11/2020] [Accepted: 06/30/2020] [Indexed: 01/08/2023] Open
Abstract
Coffee beans derived from feces of the civet cat are used to brew coffee known as kopi luwak (the Indonesian words for coffee and palm civet, respectively), which is one of the most expensive coffees in the world owing to its limited supply and strong market demand. Recent metabolomics studies have revealed that kopi luwak metabolites differ from metabolites found in other coffee beans. To produce kopi luwak, coffee beans are first eaten by civet cats. It has been proposed that fermentation inside the civet cat digestive tract may contribute to the distinctively smooth flavor of kopi luwak, but the biological basis has not been determined. Therefore, we characterized the microbiome of civet cat feces using 16S rRNA gene sequences to determine the bacterial taxa that may influence fermentation processes related to kopi luwak. Moreover, we compared this fecal microbiome with that of 14 other animals, revealing that Gluconobacter is a genus that is, uniquely found in feces of the civet cat. We also found that Gluconobacter species have a large number of cell motility genes, which may encode flagellar proteins allowing colonization of the civet gut. In addition, genes encoding enzymes involved in the metabolism of hydrogen sulfide and sulfur-containing amino acids were over-represented in Gluconobacter. These genes may contribute to the fermentation of coffee beans in the digestive tract of civet cats.
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Affiliation(s)
- Hikaru Watanabe
- School of Life Science and Technology, Tokyo Institute of Technology, Meguro, Tokyo, Japan
| | - Chong Han Ng
- Faculty of Information Science & Technology, Multimedia University, Jalan Ayer Keroh Lama, Melaka, Malaysia
| | - Vachiranee Limviphuvadh
- Bioinformatics Institute (BII), Agency for Science, Technology and Research (ASTAR), Singapore, Singapore
| | - Shinya Suzuki
- School of Life Science and Technology, Tokyo Institute of Technology, Meguro, Tokyo, Japan
| | - Takuji Yamada
- School of Life Science and Technology, Tokyo Institute of Technology, Meguro, Tokyo, Japan
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23
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Metabolomics fingerprint of Philippine coffee by SPME-GC-MS for geographical and varietal classification. Food Res Int 2020; 134:109227. [PMID: 32517906 DOI: 10.1016/j.foodres.2020.109227] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2020] [Revised: 04/02/2020] [Accepted: 04/06/2020] [Indexed: 01/08/2023]
Abstract
Volatile metabolites of Philippine Arabica and Robusta coffee beans in both forms standard (not-eaten by the Asian palm civet) and civet coffee grown in different Philippine regions were identified using the hyphenated technique headspace-solid phase microextraction-gas chromatography-mass spectrometry. A great number of volatile metabolites with a wide variety of functional groups were extracted and forty-seven prominent compounds were identified. The volatile metabolomics (volatilomics) fingerprint of Arabica coffees considerably differed from Robusta coffee and geographical origin slightly altered the fingerprint profile of coffee samples. Chemometric analysis such as principal component analysis (PCA) displayed a good classification between Arabica and Robusta coffee samples. Although Arabica coffee samples from different geographical origins were clustered separately from each other, the proximity of clusters between Arabica coffee samples which could be classified into one large group, indicated their close similarity of headspace metabolites. The distinction between Arabica samples and Robusta coffees was attributed through the PCA to several key volatile metabolites, in particular, higher quantities of acetic acid, furfural, 5-methylfurfural, 2-formylpyrrole and maltol and lower concentrations of 4-ethylguaiacol and phenol. These discriminating metabolites could represent useful quality markers to differentiate Arabica from Robusta coffee. Results revealed that the headspace metabolites in coffee provide significant information on its inherent aroma quality. Also, the findings suggested that the overall quality of Philippine coffee is variety and region-specific.
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24
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Yamana T, Taniguchi M, Nakahara T, Ito Y, Okochi N, Putri SP, Fukusaki E. Component Profiling of Soy-Sauce-Like Seasoning Produced from Different Raw Materials. Metabolites 2020; 10:metabo10040137. [PMID: 32244725 PMCID: PMC7240962 DOI: 10.3390/metabo10040137] [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: 02/29/2020] [Revised: 03/25/2020] [Accepted: 03/26/2020] [Indexed: 11/19/2022] Open
Abstract
Soy sauce is a traditional Japanese umami seasoning commonly made from soybeans, wheat, and salt water. Soy-sauce-like seasoning, made from other raw materials, such as rice and peas, has recently been developed. However, differences in the taste of soy-sauce-like seasoning, depending on the raw materials, have not been evaluated. Component profiling based on GC/MS combined with a paired comparison test were used to investigate the effect of raw materials on seasoning components and umami taste in five grain-based and four bean-based soy-sauce-like seasonings. In a principal component (PC) analysis, grain-based samples and bean-based samples were separated along the PC1 axis (explaining 48.1% of the total variance). Grain-based samples had a higher saccharide content, and bean-based samples had a higher amino acid content. Furthermore, differences in the umami intensity were also observed among sample types. This is the first detailed metabolomics study of the characteristic compounds and umami of a variety of soy-sauce-like seasonings made from different raw materials.
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Affiliation(s)
- Tomoyuki Yamana
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; (T.Y.); (M.T.); (S.P.P.)
| | - Moyu Taniguchi
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; (T.Y.); (M.T.); (S.P.P.)
| | - Takeharu Nakahara
- Research and Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba 278-0037, Japan; (T.N.); (Y.I.); (N.O.)
| | - Yusuke Ito
- Research and Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba 278-0037, Japan; (T.N.); (Y.I.); (N.O.)
| | - Natsuki Okochi
- Research and Development Division, Kikkoman Corporation, 338 Noda, Noda, Chiba 278-0037, Japan; (T.N.); (Y.I.); (N.O.)
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; (T.Y.); (M.T.); (S.P.P.)
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; (T.Y.); (M.T.); (S.P.P.)
- Correspondence: ; Tel.: +81-6-6879-7424
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Lachenmeier DW, Teipel J, Scharinger A, Kuballa T, Walch SG, Grosch F, Bunzel M, Okaru AO, Schwarz S. Fully Automated Identification of Coffee Species and Simultaneous Quantification of Furfuryl Alcohol Using NMR Spectroscopy. J AOAC Int 2020; 103:306-314. [PMID: 33241277 DOI: 10.1093/jaocint/qsz020] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Accepted: 10/22/2019] [Indexed: 11/14/2022]
Abstract
BACKGROUND Coffee is a popular beverage with two species, Coffea canephora and C. arabica, being commercially exploited. The quality and commercial value of coffee is dependent on species and processing. C. arabica typically obtains a higher price on the market compared to C. canephora. Coffee beans undergo roasting during processing, resulting in the formation of flavor compounds including furfuryl alcohol which has been classified by the International Agency for Research on Cancer as possibly carcinogenic to humans (Group 2B). OBJECTIVE The aim of this study was to identify coffee species and other properties using nuclear magnetic resonance (NMR) spectroscopy, specifically to conduct quantification of the roasting process contaminant furfuryl alcohol. METHOD The quantification of furfuryl alcohol was performed from the NMR spectra using the pulse length-based concentration (PULCON) methodology. Prior to NMR analysis, samples were extracted using deuterated chloroform. RESULTS Roasting experiments identified the maximum roasting temperature to be the most significant factor in the formation of furfuryl alcohol. Among the coffee species, C. canephora was found to contain a relatively lower amount of furfuryl alcohol compared to C. arabica. The roasting of wet processed coffee resulted in higher contents of furfuryl alcohol. Geographical origin and variety within species had no influence on the furfuryl alcohol content. CONCLUSION Validation results show that NMR spectroscopy is fit-for-purpose to obtain targeted information of coffee samples. HIGHLIGHTS The PULCON NMR methodology allows a simple, rapid and accurate determination of constituents of coffee.
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Affiliation(s)
- Dirk W Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Jan Teipel
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Andreas Scharinger
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Thomas Kuballa
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Stephan G Walch
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Strasse 3, 76187 Karlsruhe, Germany
| | - Franziska Grosch
- Karlsruhe Institute of Technology (KIT), Institute of Applied Bioscience, Department of Food Chemistry and Phytochemistry, Adenauerring 20a, 76131 Karlsruhe, Germany
| | - Mirko Bunzel
- Karlsruhe Institute of Technology (KIT), Institute of Applied Bioscience, Department of Food Chemistry and Phytochemistry, Adenauerring 20a, 76131 Karlsruhe, Germany
| | - Alex O Okaru
- University of Nairobi, Department of Pharmaceutical Chemistry, P.O. Box 19676-00202 Nairobi, Kenya
| | - Steffen Schwarz
- Coffee Consulate, Hans-Thoma-Straße 20, 68163 Mannheim, Germany
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Kim TJ, Park JG, Ahn SK, Kim KW, Choi J, Kim HY, Ha SH, Seo WD, Kim JK. Discrimination of Adzuki Bean ( Vigna angularis) Geographical Origin by Targeted and Non-Targeted Metabolite Profiling with Gas Chromatography Time-of-Flight Mass Spectrometry. Metabolites 2020; 10:E112. [PMID: 32192187 PMCID: PMC7143473 DOI: 10.3390/metabo10030112] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2020] [Revised: 03/06/2020] [Accepted: 03/16/2020] [Indexed: 12/11/2022] Open
Abstract
As international food trade increases, consumers are becoming increasingly interested in food safety and authenticity, which are linked to geographical origin. Adzuki beans (Vigna angularis) are cultivated worldwide, but there are no tools for accurately discriminating their geographical origin. Thus, our study aims to develop a method for discriminating the geographical origin of adzuki beans through targeted and non-targeted metabolite profiling with gas chromatography time-of-flight mass spectrometry combined with multivariate analysis. Orthogonal partial least squares discriminant analysis showed clear discrimination between adzuki beans cultivated in Korea and China. Non-targeted metabolite profiling showed better separation than targeted profiling. Furthermore, citric acid and malic acid were the most notable metabolites for discriminating adzuki beans cultivated in Korea and China. The geographical discrimination method combining non-targeted metabolite profiling and pareto-scaling showed excellent predictability (Q2 = 0.812). Therefore, it is a suitable prediction tool for the discrimination of geographical origin and is expected to be applicable to the geographical authentication of adzuki beans.
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Affiliation(s)
- Tae Jin Kim
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Korea; (T.J.K.); (J.G.P.); (S.K.A.); (K.W.K.); (J.C.)
| | - Jeong Gon Park
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Korea; (T.J.K.); (J.G.P.); (S.K.A.); (K.W.K.); (J.C.)
| | - Soon Kil Ahn
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Korea; (T.J.K.); (J.G.P.); (S.K.A.); (K.W.K.); (J.C.)
| | - Kil Won Kim
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Korea; (T.J.K.); (J.G.P.); (S.K.A.); (K.W.K.); (J.C.)
| | - Jaehyuk Choi
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Korea; (T.J.K.); (J.G.P.); (S.K.A.); (K.W.K.); (J.C.)
| | - Hyun Young Kim
- Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration, Wanju, Jeonbuk 55365, Korea;
| | - Sun-Hwa Ha
- Department of Genetic Engineering and Graduate School of Biotechnology, Kyung Hee University, Yongin 17104, Korea;
| | - Woo Duck Seo
- Division of Crop Foundation, National Institute of Crop Science, Rural Development Administration, Wanju, Jeonbuk 55365, Korea;
| | - Jae Kwang Kim
- Division of Life Sciences, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Korea; (T.J.K.); (J.G.P.); (S.K.A.); (K.W.K.); (J.C.)
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Mao X, Kusstatscher P, Li H, Chen X, Berg G, Yang M, Cernava T. Microbiome-Guided Exploration of the Microbial Assemblage of the Exotic Beverage "Insect Tea" Native to Southwestern China. Front Microbiol 2020; 10:3087. [PMID: 32063890 PMCID: PMC7000658 DOI: 10.3389/fmicb.2019.03087] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Accepted: 12/20/2019] [Indexed: 01/06/2023] Open
Abstract
Insect tea is a unique beverage that is native to Southwestern China and traditionally produced by local farmers in an elaborate process. It consists of insect larvae excrements that are commonly obtained from meal moths (Pyralis farinalis Linnaeus 1758) reared on a specific plant-based diet. We have reconstructed the whole production process under laboratory conditions in order to obtain microbiome-level insights into this uncommon beverage and to trace back the origin of the prevalent bacteria in the final product. The bacterial community composition was specific for each production stage, with a high proportion of Streptomycetacea, Pseudonocaridaceae, Enterococcaceae, and Enterobacteriaceae in the insect tea. A large proportion of the constituents was traced back to the producing insect (13.2%) and its excrements (43.8%), while the initial plant-based substrate for tea production was found to contribute only 0.6% of the traceable bacteria in the final product. Moreover, an enrichment of Enterobactericeae was observed during the analyzed process steps and verified with complementary analyses. The cultivation experiments indicated a high occurrence of viable bacteria in the tea at 2.7 × 105 ± 1.2 × 105 cfu g-1. The isolated bacteria included Bordetella petrii and Enterococcus spp. that were recovered from a commercial product. By implementing an integrative approach, the insect tea was shown to harbor a species-rich bacterial community that can be traced back to certain plant and insect microbiome constituents from distinct production steps. Moreover, the microbial profile of the insect tea was found to be unique for a food product so far and contained several bacterial groups that are considered from the current perspective as food contaminants or yet unreported in other beverages. Due to the high number of viable bacteria, the tea harbors a so far undescribed dynamic component that might have implications for human health.
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Affiliation(s)
- Xin Mao
- College of Forestry, Guizhou University, Guiyang, China
- Institute of Entomology, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory for Agricultural Pest Management of the Mountainous Region, Guiyang, China
| | - Peter Kusstatscher
- Institute of Environmental Biotechnology, Graz University of Technology, Graz, Austria
| | - Haoxi Li
- Guizhou Provincial Key Laboratory for Agricultural Pest Management of the Mountainous Region, Guiyang, China
- College of Tobacco Science, Guizhou University, Guiyang, China
| | - Xiaoyulong Chen
- Guizhou Provincial Key Laboratory for Agricultural Pest Management of the Mountainous Region, Guiyang, China
- College of Tobacco Science, Guizhou University, Guiyang, China
| | - Gabriele Berg
- Institute of Environmental Biotechnology, Graz University of Technology, Graz, Austria
| | - Maofa Yang
- Institute of Entomology, Guizhou University, Guiyang, China
- Guizhou Provincial Key Laboratory for Agricultural Pest Management of the Mountainous Region, Guiyang, China
- College of Tobacco Science, Guizhou University, Guiyang, China
| | - Tomislav Cernava
- Guizhou Provincial Key Laboratory for Agricultural Pest Management of the Mountainous Region, Guiyang, China
- Institute of Environmental Biotechnology, Graz University of Technology, Graz, Austria
- College of Tobacco Science, Guizhou University, Guiyang, China
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Okaru AO, Scharinger A, Rajcic de Rezende T, Teipel J, Kuballa T, Walch SG, Lachenmeier DW. Validation of a Quantitative Proton Nuclear Magnetic Resonance Spectroscopic Screening Method for Coffee Quality and Authenticity (NMR Coffee Screener). Foods 2020; 9:E47. [PMID: 31947906 PMCID: PMC7023380 DOI: 10.3390/foods9010047] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 12/23/2019] [Accepted: 01/01/2020] [Indexed: 11/16/2022] Open
Abstract
Monitoring coffee quality as a means of detecting and preventing economically motivated fraud is an important aspect of international commerce today. Therefore, there is a compelling need for rapid high throughput validated analytical techniques such as quantitative proton nuclear magnetic resonance (NMR) spectroscopy for screening and authenticity testing. For this reason, we sought to validate an 1H NMR spectroscopic method for the routine screening of coffee for quality and authenticity. A factorial experimental design was used to investigate the influence of the NMR device, extraction time, and nature of coffee on the content of caffeine, 16-O-methylcafestol (OMC), kahweol, furfuryl alcohol, and 5-hydroxymethylfurfural (HMF) in coffee. The method was successfully validated for specificity, selectivity, sensitivity, and linearity of detector response. The proposed method produced satisfactory precision for all analytes in roasted coffee, except for kahweol in canephora (robusta) coffee. The proposed validated method may be used for routine screening of roasted coffee for quality and authenticity control (i.e., arabica/robusta discrimination), as its applicability was demonstrated during the recent OPSON VIII Europol-Interpol operation on coffee fraud control.
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Affiliation(s)
- Alex O. Okaru
- Department of Pharmaceutical Chemistry, University of Nairobi, P.O. Box 19676-00202 Nairobi, Kenya;
| | - Andreas Scharinger
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany; (A.S.); (T.R.d.R.); (J.T.); (T.K.); (S.G.W.)
| | - Tabata Rajcic de Rezende
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany; (A.S.); (T.R.d.R.); (J.T.); (T.K.); (S.G.W.)
| | - Jan Teipel
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany; (A.S.); (T.R.d.R.); (J.T.); (T.K.); (S.G.W.)
| | - Thomas Kuballa
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany; (A.S.); (T.R.d.R.); (J.T.); (T.K.); (S.G.W.)
| | - Stephan G. Walch
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany; (A.S.); (T.R.d.R.); (J.T.); (T.K.); (S.G.W.)
| | - Dirk W. Lachenmeier
- Chemisches und Veterinäruntersuchungsamt (CVUA) Karlsruhe, Weissenburger Straße 3, 76187 Karlsruhe, Germany; (A.S.); (T.R.d.R.); (J.T.); (T.K.); (S.G.W.)
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Putri SP, Irifune T, Yusianto, Fukusaki E. GC/MS based metabolite profiling of Indonesian specialty coffee from different species and geographical origin. Metabolomics 2019; 15:126. [PMID: 31535287 DOI: 10.1007/s11306-019-1591-5] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/12/2019] [Accepted: 09/11/2019] [Indexed: 12/22/2022]
Abstract
INTRODUCTION The consumption of high quality coffee such as specialty Arabica and fine Robusta coffee is increasing steadily in recent years. Development of single origin coffee is an important strategy to maintain coffee quality, grade and high cupping score. Indonesia is a top exporting country for Arabica coffee with high variety of specialty coffees from different origins. Despite its long standing reputation in global coffee market, very few is known about the variability among Indonesian specialty coffees. OBJECTIVES This study aims to observe metabolite variability among Indonesian coffees from different species and geographical origins by means of non-targeted GC/MS metabolite profiling. METHODS Sixty-four compounds were tentatively identified from 16 green and roasted coffee beans from different species and cultivation areas in Indonesia and were subjected to principal component analysis (PCA). Ten Specialty Arabica coffee and five Fine Robusta representing all important high quality coffees of Indonesia were also analyzed independently to further classify Indonesian coffee according to their origin. RESULTS PCA results of 16 green and roasted coffee beans of different species and cultivation areas showed that samples were separated along PC1 based on different roasting condition (green and roasted) with 52.9% variance and were separated along PC2 based on different species with 19.3% variance. The result from this study showed the clustering of samples based on three major cultivation areas in Indonesia (western, central, eastern part). Metabolites showing higher concentration in Sulawesi, Papua, Flores and Sumatra samples were glycerol, glucuno-1,5-lactone, gluconic acid and sorbitol. A clear distinction in galactitol and galactinol concentration between all samples from eastern part of Indonesia and western and middle part of Indonesia was also observed. CONCLUSIONS Our results showed that each region (western, central and eastern part of Indonesia) has signature compounds that may serve as discriminant markers for coffee authentication. This is the first report on the classification of Indonesian specialty coffee based on their metabolic profiles and can act as a basis for marker identification for routine procedures in industry.
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Affiliation(s)
- Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan.
| | - Tomoya Irifune
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
| | - Yusianto
- Indonesian Coffee and Cocoa Research Institute, Jl. PB. Sudirman 90, Jember, Indonesia
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
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Cui S, Zhao N, Lu W, Zhao F, Zheng S, Wang W, Chen W. Effect of different Lactobacillus species on volatile and nonvolatile flavor compounds in juices fermentation. Food Sci Nutr 2019; 7:2214-2223. [PMID: 31367350 PMCID: PMC6657747 DOI: 10.1002/fsn3.1010] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 02/12/2019] [Accepted: 02/20/2019] [Indexed: 02/06/2023] Open
Abstract
Lactobacillus is the dominant genus during fruit and vegetable juices (FVFs) fermentation, which are the key factors for taste and flavor. This study was performed to investigate the effects of different Lactobacillus spp. on profile of volatile flavor compounds and nonvolatile taste compounds in FVFs fermentation. A total of 14 compounds were identified as discriminant flavor and taste markers for fermented FVFs via gas chromatography-mass spectrometry (GC-MS)-based multimarker profiling. The PCA score plot and PLS-DA showed that different FVFs were divided into three distinct types, suggesting that the different species significantly affect the volatile and nonvolatile compounds profiles of FVFs. Lactobacillus casei and Lactobacillus rhamnosus (Type A FVFs) might make a greater contribution to the umami taste. Lactobacillus plantarum and Lactobacillus acidophilus (Type B FVFs) make a greater contribution to the sour taste. Lactobacillus fermentum may be an potential critical contributor to produce volatile compounds. We reveal that different Lactobacillus strains play different roles in modifying these compounds related to flavor and taste features.
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Affiliation(s)
- Shumao Cui
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
- School of Food Science and TechnologyJiangnan UniversityWuxiChina
| | - Nan Zhao
- Institute of Agro‐Products Processing Science and TechnologySichuan Academy of Agriculture SciencesChengduChina
| | - Wenwei Lu
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
- School of Food Science and TechnologyJiangnan UniversityWuxiChina
| | - Fang Zhao
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
- School of Food Science and TechnologyJiangnan UniversityWuxiChina
| | | | | | - Wei Chen
- State Key Laboratory of Food Science and TechnologyJiangnan UniversityWuxiChina
- School of Food Science and TechnologyJiangnan UniversityWuxiChina
- National Engineering Research Center for Functional FoodJiangnan UniversityWuxiChina
- Beijing Innovation Centre of Food Nutrition and Human HealthBeijing Technology and Business University (BTBU)BeijingChina
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Mehari B, Redi-Abshiro M, Chandravanshi BS, Combrinck S, McCrindle R, Atlabachew M. GC-MS profiling of fatty acids in green coffee (Coffea arabica L.) beans and chemometric modeling for tracing geographical origins from Ethiopia. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3811-3823. [PMID: 30671959 DOI: 10.1002/jsfa.9603] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/26/2018] [Revised: 01/20/2019] [Accepted: 01/20/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND This study was aimed at the development of objective analytical method capable of verifying the production region of the coffee beans. One hundred samples of green coffee (Coffea arabica L.) beans from the major producing regions, comprising various sub-regional types, were studied for variations in their fatty acid compositions by using gas chromatography coupled with mass spectrometry. Principal component analysis (PCA) was used to visualize data trends. Linear discriminant analysis (LDA) was used to construct classification models. RESULTS Twenty-one different fatty acids were detected in all of the samples. The total fatty acid content varied from 83 to 204 g kg-1 across the regions. Oleic, linoleic, palmitic, stearic and arachidic acids were identified as the most discriminating compounds among the production regions. The recognition and prediction abilities of the LDA model for classification at regional level were 95% and 92%, respectively, and 92% and 85%, respectively, at sub-regional level. CONCLUSION Fatty acids contain adequate information for use as descriptors of the cultivation region of coffee beans. Chemometric methods based on fatty acid composition can be used to detect fraudulently labeled coffees, with regard to the production region. These can benefit the coffee production market by providing consumers with products of the expected quality. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Bewketu Mehari
- Department of Pharmaceutical Sciences, Tshwane University of Technology, Pretoria, South Africa
- Department of Chemistry, College of Natural Sciences, University of Gondar, Gondar, Ethiopia
| | - Mesfin Redi-Abshiro
- Department of Chemistry, College of Natural Sciences, Addis Ababa University, Addis Ababa, Ethiopia
| | | | - Sandra Combrinck
- Department of Pharmaceutical Sciences, Tshwane University of Technology, Pretoria, South Africa
| | - Rob McCrindle
- Department of Chemistry, Faculty of Science, Tshwane University of Technology, Pretoria, South Africa
| | - Minaleshewa Atlabachew
- Department of Chemistry, College of Natural Sciences, Bahir Dar University, Bahir Dar, Ethiopia
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Watanabe K, Tachibana S, Konishi M. Modeling growth and fermentation inhibition during bioethanol production using component profiles obtained by performing comprehensive targeted and non-targeted analyses. BIORESOURCE TECHNOLOGY 2019; 281:260-268. [PMID: 30825829 DOI: 10.1016/j.biortech.2019.02.081] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/16/2019] [Revised: 02/16/2019] [Accepted: 02/18/2019] [Indexed: 06/09/2023]
Abstract
Corn cob and corn stover hydrolysates are forms of lignocellulosic biomass that can be used in second generation bioethanol production and biorefinery processes. Growth and fermentation inhibitors generated during physicochemical and enzymatic hydrolysis decrease ethanol and biomaterial production during the subsequent biological processes. Here, estimates of growth and fermentation inhibition during bioethanol fermentation were made using component profiles of corn cobs and corn stover at different degrees of hydrolysis. The component profiles were acquired by non-targeted gas chromatography mass spectrometry and targeted high-performance liquid chromatography. Correlations between the comprehensive analysis results and yeast growth and ethanol production were modeled very accurately by partial-least-squares regression analysis. Acetate, apocynin, butyrovanillone, furfural, furyl hydroxymethyl ketone, m-methoxyacetophenone, palmitic acid, syringaldehyde, and xylose, were compounds with very variable importance in projection values and had negative correlation coefficients in the model. In fact, methoxyacetophenone, apocynin, and syringaldehyde inhibited fermentation more than furfural in equivalent concentration.
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Affiliation(s)
- Kazuki Watanabe
- Department of Biotechnology and Environmental Chemistry, Graduate School of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami, Hokkaido 090-8507, Japan
| | - Seiga Tachibana
- Department of Biotechnology and Environmental Chemistry, Faculty of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami, Hokkaido 090-8507, Japan
| | - Masaaki Konishi
- Biotechnology and Food Chemistry Course Program, School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami, Hokkaido 090-8507, Japan.
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Hori K, Koh FH, Tsumura K. A metabolomics approach using LC TOF-MS to evaluate oxidation levels of edible oils. FOOD ANAL METHOD 2019. [DOI: 10.1007/s12161-019-01525-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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R Parijadi AA, Ridwani S, Dwivany FM, Putri SP, Fukusaki E. A metabolomics-based approach for the evaluation of off-tree ripening conditions and different postharvest treatments in mangosteen (Garcinia mangostana). Metabolomics 2019; 15:73. [PMID: 31054000 DOI: 10.1007/s11306-019-1526-1] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Accepted: 04/10/2019] [Indexed: 01/25/2023]
Abstract
INTRODUCTION Metabolomics is an important tool to support postharvest fruit development and ripening studies. Mangosteen (Garcinia mangostana L.) is a tropical fruit with high market value but has short shelf-life during postharvest handling. Several postharvest technologies have been applied to maintain mangosteen fruit quality during storage. However, there is no study to evaluate the metabolite changes that occur in different harvesting and ripening condition. Additionally, the effect of postharvest treatment using a metabolomics approach has never been studied in mangosteen. OBJECTIVES The aims of this study were to evaluate the metabolic changes between different harvesting and ripening condition and to evaluate the effect of postharvest treatment in mangosteen. METHODS Mangosteen ripening stage were collected with several different conditions ("natural on-tree", "random on-tree" and "off-tree"). The metabolite changes were investigated for each ripening condition. Additionally, mangosteen fruit was harvested in stage 2 and was treated with several different treatments (storage at low temperature (LT; 12.3 ± 1.4 °C) and stress inducer treatment (methyl jasmonate and salicylic acid) in comparison with control treatment (normal temperature storage) and the metabolite changes were monitored over the course of 10 days after treatment. The metabolome data obtained from gas chromatography coupled with mass spectrometry were analyzed by multivariate analysis, including hierarchical clustering analysis, principal component analysis, and partial to latent squares analysis. RESULTS "On-tree" ripening condition showed the progression of ripening process in accordance with the accumulation of some aroma precursor metabolites in the flesh part and pectin breakdown in the peel part. Interestingly, similar trend was found in the "off-tree" ripening condition although the progression of ripening process observed through color changes occurred much faster compared to "on-tree" ripening. Additionally, low-temperature treatment is shown as the most effective treatment to prolong mangosteen shelf-life among all postharvest treatments tested in this study compared to control treatment. After postharvest treatment, a total of 71 and 65 metabolites were annotated in peel and flesh part of mangosteen, respectively. Several contributed metabolites (xylose, galactose, galacturonic acid, glucuronate, glycine, and rhamnose) were decreased after treatment in the peel part. However, low-temperature treatment did not show any significant differences compared to a room temperature treatment in the flesh part. CONCLUSIONS Our findings clearly indicate that there is a similar trend of metabolic changes between on-tree and off-tree ripening conditions. Additionally, postharvest treatment directly or indirectly influences many metabolic processes (cell-wall degrading process, sweet-acidic taste quality) during postharvest treatment.
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Affiliation(s)
- Anjaritha A R Parijadi
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan
| | - Sobir Ridwani
- Center of Tropical Horticultural Studies, Institut Pertanian Bogor, Jl. Raya Pajajaran, Bogor, 16144, Indonesia
| | - Fenny M Dwivany
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha No. 10, Bandung, Jawa Barat, 40132, Indonesia
| | - Sastia P Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka, 565-0871, Japan.
- School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha No. 10, 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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Tachibana S, Watanabe K, Konishi M. Estimating effects of yeast extract compositions on Escherichia coli growth by a metabolomics approach. J Biosci Bioeng 2019; 128:468-474. [PMID: 30975565 DOI: 10.1016/j.jbiosc.2019.03.012] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 02/20/2019] [Accepted: 03/15/2019] [Indexed: 01/12/2023]
Abstract
Bioprocess stability depends on the variety of yeast extract, which varies from lot-to-lots and between brands, thereby leading to variable bacterial growth and productivity in manufacturing processes. As a model experiment for good stability of bioprocesses, Escherichia coli growth in media containing different brands of yeast extract was evaluated and predicted using component-profiling and multivariate data analysis (metabolomics approach). The components of yeast extract were extracted from media containing varying concentrations of yeast extract and analyzed using gas chromatography-mass spectrometer. The yeast extract was categorized into three clades by principal component analysis (PCA). The E. coli growth using yeast extract showed approximately 30% difference at equivalent amount of supplementation. The bacterial growth in the media was estimated for the component profiles by partial least squares regression analysis (PLS-R). A predictive model was developed from the relationship between bacterial growth (as subjective attributes) and component profiles (as objective attributes), and correlation coefficients were calculated. Most of the amino acids in the media stimulated growth; however, methionine had negative effect on growth. In a culture validation, Asp, Val, Glu, and Try stimulated the bacterial growth, but Met inhibited. The other amino acids tested, Ser, Ile, Asp, Lys, Phe, Leu, Thr, and Gly did not show significant effects on the growth. The results indicate that the metabolomics approach can provide useful feedback information to improve the cultivation.
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Affiliation(s)
- Seiga Tachibana
- Department of Biotechnology and Environmental Chemistry, Kitami Institute of Technology, 165 Koen-cho, Kitami, Hokkaido 090-8507, Japan
| | - Kazuki Watanabe
- Department of Biotechnology and Environmental Chemistry, Graduate School of Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami, Hokkaido 090-8507, Japan
| | - Masaaki Konishi
- Biotechnology and Food Chemistry Course Program, School of Regional Innovation and Social Design Engineering, Kitami Institute of Technology, 165 Koen-cho, Kitami, Hokkaido 090-8507, Japan.
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Review: Potensi mikrobial selulase, xilanase, dan protease dalam fermentasi kopi luwak (Paradoxurus hermaphroditus) secara in vitro. JURNAL KIMIA SAINS DAN APLIKASI 2019. [DOI: 10.14710/jksa.22.2.58-66] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Kopi luwak adalah kopi bernilai tinggi dengan aroma dan rasa khas, yang dihasilkan dari biji kopi yang telah difermentasi sebagian dalam sistem pencernaan luwak (Paradoxurus hermaprodithus). Tingginya permintaan kopi ini dan produksi alami yang unik berimplikasi pada praktek pemaksaan dan penyiksaan hewan luwak, serta adanya kontroversi status kehalalan produk. Fermentasi in vitro menggunakan selulase, xilanase, dan protease yang diisolasi dari kotoran luwak tampaknya dapat menjadi alternatif proses untuk menghindari masalah pelecehan hewan, menjamin kehalalan produk serta memastikan keberlanjutan produksi kopi luwak. Kajian ini bertujuan untuk meringkas dan mensintesis peran tiga enzim ini (selulase, xilanase, dan protease) dalam fermentasi in vitro kopi luwak dan pengaruhnya pada karakteristik kimia dan sensori berdasarkan hasil-hasil penelitian terbaru. Hasil kajian menunjukkan bahwa fermentasi in vitro menggunakan selulase, xilanase, dan protease. biji kopi menghasilkan karakteristik kimia dan sensorik yang sama dengan yang dihasilkan melalui proses alami yang melibatkan hewan luwak.
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Esteki M, Regueiro J, Simal-Gándara J. Tackling Fraudsters with Global Strategies to Expose Fraud in the Food Chain. Compr Rev Food Sci Food Saf 2019; 18:425-440. [PMID: 33336950 DOI: 10.1111/1541-4337.12419] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2018] [Revised: 11/24/2018] [Accepted: 12/02/2018] [Indexed: 12/30/2022]
Abstract
Deliberate adulteration of food products is as old as food processing and production systems. Food adulteration is occurring increasingly often today. With globalization and complex distribution systems, adulteration may have a far-reaching impact and even adverse consequences on well-being. The means of the international community to confront and solve food fraud today are scattered and largely ineffective. A collective approach is needed to identify all stakeholders in the food supply chain, certify and qualify them, exclude those failing to meet applicable standards, and track food in a real time. This review provides some background into the drivers of fraudulent practices (economically motivated adulteration, food-industry perspectives, and consumers' perceptions of fraud) and discusses a wide range of the currently available technologies for detecting food adulteration followed by multivariate pattern recognition tools. Food chain integrity policies are discussed. Future directions in research, concerned not only with food adulterers but also with food safety and climate change, may be useful for researchers in developing interdisciplinary approaches to contemporary problems.
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Affiliation(s)
- M Esteki
- Dept. of Chemistry, Univ. of Zanjan, Zanjan, 45195-313, Iran
| | - J Regueiro
- Nutrition and Bromatology Group, Dept. of Analytical and Food Chemistry, Food Science and Technology Faculty, Univ. of Vigo - Ourense Campus, E-32004, Ourense, Spain
| | - J Simal-Gándara
- Nutrition and Bromatology Group, Dept. of Analytical and Food Chemistry, Food Science and Technology Faculty, Univ. of Vigo - Ourense Campus, E-32004, Ourense, Spain
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38
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Medina S, Pereira JA, Silva P, Perestrelo R, Câmara JS. Food fingerprints - A valuable tool to monitor food authenticity and safety. Food Chem 2018; 278:144-162. [PMID: 30583355 DOI: 10.1016/j.foodchem.2018.11.046] [Citation(s) in RCA: 89] [Impact Index Per Article: 14.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 11/02/2018] [Accepted: 11/08/2018] [Indexed: 12/18/2022]
Abstract
In recent years, food frauds and adulterations have increased significantly. This practice is motivated by fast economical gains and has an enormous impact on public health, representing an important issue in food science. In this context, this review has been designed to be a useful guide of potential biomarkers of food authenticity and safety. In terms of food authenticity, we focused our attention on biomarkers reported to specify different botanical or geographical origins, genetic diversity or production systems, while at the food safety level, molecular evidences of food adulteration or spoilage will be highlighted. This report is the first to combine results from recent studies in a format that allows a ready overview of metabolites (<1200 Da) and potentially molecular routes to monitor food authentication and safety. This review has therefore the potential to unveil important aspects in food adulteration and safety, contributing to improve the current regulatory frameworks.
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Affiliation(s)
- Sonia Medina
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
| | - Jorge A Pereira
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Pedro Silva
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - Rosa Perestrelo
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal
| | - José S Câmara
- CQM - Centro de Química da Madeira, Universidade da Madeira, Campus da Penteada, 9020-105 Funchal, Portugal.
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39
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Untargeted Metabolomics Analysis of Eggplant ( Solanum melongena L.) Fruit and Its Correlation to Fruit Morphologies. Metabolites 2018; 8:metabo8030049. [PMID: 30200482 PMCID: PMC6160926 DOI: 10.3390/metabo8030049] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 08/27/2018] [Accepted: 08/29/2018] [Indexed: 11/16/2022] Open
Abstract
Eggplant is one of the most widely cultivated vegetables in the world and has high biodiversity in terms of fruit shape, size, and color. Therefore, fruit morphology and nutrient content become important considerations for both consumers and breeders who develop new eggplant-based products. To gain insight on the diversity of eggplant metabolites, twenty-one eggplant accessions were analyzed by untargeted metabolomics using GC-MS and LC-MS. The dataset of eggplant fruit morphologies, and metabolites specific to different eggplant fruit accessions were used for correlation analysis. Untargeted metabolomics analysis using LC-MS and GC-MS was able to detect 136 and 207 peaks, respectively. Fifty-one (51) metabolites from the LC-MS analysis and 207 metabolites from the GC-MS analysis were putatively identified, which included alkaloids, terpenes, terpenoids, fatty acids, and flavonoids. Spearman correlation analysis revealed that 14 fruit morphologies were correlated with several metabolites. This information will be very useful for the development of strategies for eggplant breeding.
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Kadar AD, Aditiawati P, Astawan M, Putri SP, Fukusaki E. Gas chromatography coupled with mass spectrometry-based metabolomics for the classification of tempe from different regions and production processes in Indonesia. J Biosci Bioeng 2018; 126:411-416. [PMID: 29709442 DOI: 10.1016/j.jbiosc.2018.03.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2017] [Revised: 03/25/2018] [Accepted: 03/28/2018] [Indexed: 12/24/2022]
Abstract
Tempe, a fermented soybean originally from Indonesia, is an excellent protein source with high nutritional quality. Differences in the production process and unique fermentation condition in different regions result in varieties of tempe. Despite its high cultural and economic values, there are very few studies on the characterization of tempe based on the differences of production process and geographical origin. Metabolomics is a powerful tool assessing food quality, food safety, and determination of origin and varietal differences. In this study, metabolomics is applied for the study of Indonesian tempe obtained from various regions and different production processes. Seventeen samples were collected from 6 different cities in Java Island, which were produced by local tempe crafters (traditional), semi-modern industry and modern industry. Untargeted metabolomics by gas chromatography coupled with mass spectrometry (GC/MS) was implemented to discriminate various kinds of tempe and identify metabolites that are associated with these differences. Results showed that tempe produced in different places clustered together according to the cities and their production category. Sugars and amino acids groups were found to be primary compounds that contributed to this result. This is the first report that address the metabolic differences between different varieties of tempe from different regions and production processes. The knowledge from this study is important for future development of tempe production.
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Affiliation(s)
- Adinda Darwati Kadar
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Department of Biotechnology, School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha 10, Bandung 40132, Indonesia
| | - Pingkan Aditiawati
- Department of Biotechnology, School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha 10, Bandung 40132, Indonesia
| | - Made Astawan
- Department of Food Science and Technology, Faculty of Agricultural Technology and Engineering, Bogor Agricultural University, IPB Darmaga Campus, PO Box 220, Bogor 16002, Indonesia
| | - Sastia Prama Putri
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Department of Biotechnology, School of Life Sciences and Technology, Institut Teknologi Bandung, Jl. Ganesha 10, Bandung 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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41
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Thammarat P, Kulsing C, Wongravee K, Leepipatpiboon N, Nhujak T. Identification of Volatile Compounds and Selection of Discriminant Markers for Elephant Dung Coffee Using Static Headspace Gas Chromatography-Mass Spectrometry and Chemometrics. Molecules 2018; 23:E1910. [PMID: 30065213 PMCID: PMC6222725 DOI: 10.3390/molecules23081910] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 07/25/2018] [Accepted: 07/27/2018] [Indexed: 11/16/2022] Open
Abstract
Elephant dung coffee (Black Ivory Coffee) is a unique Thai coffee produced from Arabica coffee cherries consumed by Asian elephants and collected from their feces. In this work, elephant dung coffee and controls were analyzed using static headspace gas chromatography hyphenated with mass spectrometry (SHS GC-MS), and chemometric approaches were applied for multivariate analysis and the selection of marker compounds that are characteristic of the coffee. Seventy-eight volatile compounds belonging to 13 chemical classes were tentatively identified, including six alcohols, five aldehydes, one carboxylic acid, three esters, 17 furans, one furanone, 13 ketones, two oxazoles, four phenolic compounds, 14 pyrazines, one pyridine, eight pyrroles and three sulfur-containing compounds. Moreover, four potential discriminant markers of elephant dung coffee, including 3-methyl-1-butanol, 2-methyl-1-butanol, 2-furfurylfuran and 3-penten-2-one were established. The proposed method may be useful for elephant dung coffee authentication and quality control.
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Affiliation(s)
- Poowadol Thammarat
- Chromatographic Separation and Flavor Chemistry Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Chadin Kulsing
- Chromatographic Separation and Flavor Chemistry Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
- Center of Molecular Sensory Science, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | - Kanet Wongravee
- Chromatographic Separation and Flavor Chemistry Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
- Center of Molecular Sensory Science, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
- Sensor Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
| | | | - Thumnoon Nhujak
- Chromatographic Separation and Flavor Chemistry Research Unit, Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
- Center of Molecular Sensory Science, Faculty of Science, Chulalongkorn University, Bangkok 10330, Thailand.
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42
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Hoyos Ossa DE, Gil-Solsona R, Peñuela GA, Sancho JV, Hernández FJ. Assessment of protected designation of origin for Colombian coffees based on HRMS-based metabolomics. Food Chem 2018; 250:89-97. [DOI: 10.1016/j.foodchem.2018.01.038] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2017] [Revised: 12/18/2017] [Accepted: 01/03/2018] [Indexed: 10/18/2022]
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43
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Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E. Microbe participation in aroma production during soy sauce fermentation. J Biosci Bioeng 2018; 125:688-694. [PMID: 29366719 DOI: 10.1016/j.jbiosc.2017.12.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2017] [Revised: 12/04/2017] [Accepted: 12/07/2017] [Indexed: 01/28/2023]
Abstract
Soy sauce is a traditional Japanese fermented seasoning that contains various constituents such as amino acids, organic acids, and volatiles that are produced during the long fermentation process. Although studies regarding the correlation between microbes and aroma constituents have been performed, there are no reports about the influences of the microbial products, such as lactic acid, acetic acid, and ethanol, during fermentation. Because it is known that these compounds contribute to microbial growth and to changes in the constituent profile by altering the moromi environment, understanding the influence of these compounds is important. Metabolomics, the comprehensive study of low molecular weight metabolites, is a promising strategy for the deep understanding of constituent contributions to food characteristics. Therefore, the influences of microbes and their products such as lactic acid, acetic acid, and ethanol on aroma profiles were investigated using gas chromatography/mass spectrometry (GC/MS)-based metabolic profiling. The presence of aroma constituents influenced by microbes and chemically influenced by lactic acid, acetic acid, and ethanol were proposed. Most of the aroma constituents were not produced by adding ethanol alone, confirming the participation of yeast in aroma production. It was suggested that lactic acid bacterium relates to a key aromatic compound, 2,5-dimethyl-4-hydroxy-3(2H)-furanone. However, most of the measured aroma constituents changed similarly in both samples with lactic acid bacterium and acids. Thus, it was clear that the effect of lactic acid and acetic acid on the aroma profile was significant.
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Affiliation(s)
- Risa Harada
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan
| | - Masanobu Yuzuki
- Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan
| | - Kotaro Ito
- Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan
| | - Kazuki Shiga
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Research and Development Division, Kikkoman Corporation, 399 Noda, Noda, Chiba 278-0037, Japan
| | - Takeshi Bamba
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Division of Metabolomics, Research Center for Transomics Medicine, Medical Institute of Bioregulation, Kyushu University, 3-1-1 Maidashi, Higashi-ku, Fukuoka 812-8582, Japan
| | - Eiichiro Fukusaki
- Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan.
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44
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The Use of Partial Least Square Regression and Spectral Data in UV-Visible Region for Quantification of Adulteration in Indonesian Palm Civet Coffee. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2017; 2017:6274178. [PMID: 28913348 PMCID: PMC5585669 DOI: 10.1155/2017/6274178] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2017] [Revised: 06/12/2017] [Accepted: 07/18/2017] [Indexed: 11/17/2022]
Abstract
Asian palm civet coffee or kopi luwak (Indonesian words for coffee and palm civet) is well known as the world's priciest and rarest coffee. To protect the authenticity of luwak coffee and protect consumer from luwak coffee adulteration, it is very important to develop a robust and simple method for determining the adulteration of luwak coffee. In this research, the use of UV-Visible spectra combined with PLSR was evaluated to establish rapid and simple methods for quantification of adulteration in luwak-arabica coffee blend. Several preprocessing methods were tested and the results show that most of the preprocessing spectra were effective in improving the quality of calibration models with the best PLS calibration model selected for Savitzky-Golay smoothing spectra which had the lowest RMSECV (0.039) and highest RPDcal value (4.64). Using this PLS model, a prediction for quantification of luwak content was calculated and resulted in satisfactory prediction performance with high both RPD p and RER values.
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45
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Identifying novel fruit-related genes in Arabidopsis thaliana based on the random walk with restart algorithm. PLoS One 2017; 12:e0177017. [PMID: 28472169 PMCID: PMC5417634 DOI: 10.1371/journal.pone.0177017] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Accepted: 04/20/2017] [Indexed: 01/03/2023] Open
Abstract
Fruit is essential for plant reproduction and is responsible for protection and dispersal of seeds. The development and maturation of fruit is tightly regulated by numerous genetic factors that respond to environmental and internal stimulation. In this study, we attempted to identify novel fruit-related genes in a model organism, Arabidopsis thaliana, using a computational method. Based on validated fruit-related genes, the random walk with restart (RWR) algorithm was applied on a protein-protein interaction (PPI) network using these genes as seeds. The identified genes with high probabilities were filtered by the permutation test and linkage tests. In the permutation test, the genes that were selected due to the structure of the PPI network were discarded. In the linkage tests, the importance of each candidate gene was measured from two aspects: (1) its functional associations with validated genes and (2) its similarity with validated genes on gene ontology (GO) terms and KEGG pathways. Finally, 255 inferred genes were obtained, subsequent extensive analysis of important genes revealed that they mainly contribute to ubiquitination (UBQ9, UBQ8, UBQ11, UBQ10), serine hydroxymethyl transfer (SHM7, SHM5, SHM6) or glycol-metabolism (HXKL2_ARATH, CSY5, GAPCP1), suggesting essential roles during the development and maturation of fruit in Arabidopsis thaliana.
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46
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Differentiation of Chinese robusta coffees according to species, using a combined electronic nose and tongue, with the aid of chemometrics. Food Chem 2017; 229:743-751. [PMID: 28372239 DOI: 10.1016/j.foodchem.2017.02.149] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Revised: 02/18/2017] [Accepted: 02/28/2017] [Indexed: 01/19/2023]
Abstract
Electronic nose and tongue sensors and chemometric multivariate analysis were applied to characterize and classify 7 Chinese robusta coffee cultivars with different roasting degrees. Analytical data were obtained from 126 samples of roasted coffee beans distributed in the Hainan Province of China. Physicochemical qualities, such as the pH, titratable acidity (TA), total soluble solids (TSS), total solids (TS), and TSS/TA ratio, were determined by wet chemistry methods. Data fusion strategies were investigated to improve the performance of models relative to the performance of a single technique. Clear classification of all the studied coffee samples was achieved by principal component analysis, K-nearest neighbour analysis, partial least squares discriminant analysis, and a back-propagation artificial neural network. Quantitative models were established between the sensor responses and the reference physicochemical qualities, using partial least squares regression (PLSR). The PLSR model with a fusion data set was considered the best model for determining the quality parameters.
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47
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Harada R, Yuzuki M, Ito K, Shiga K, Bamba T, Fukusaki E. Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation. J Biosci Bioeng 2017; 123:203-208. [DOI: 10.1016/j.jbiosc.2016.08.010] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2016] [Revised: 08/28/2016] [Accepted: 08/29/2016] [Indexed: 12/17/2022]
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48
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Ground Roast Coffee: Review of Analytical Strategies to Estimate Geographic Origin, Species Authenticity and Adulteration by Dilution. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-016-0756-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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49
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50
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Jiang Z, Wang Y, Zheng Y, Yang J, Zhang L. Ultra high performance liquid chromatography coupled with triple quadrupole mass spectrometry and chemometric analysis of licorice based on the simultaneous determination of saponins and flavonoids. J Sep Sci 2016; 39:2928-40. [DOI: 10.1002/jssc.201600246] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2016] [Revised: 05/18/2016] [Accepted: 05/25/2016] [Indexed: 01/14/2023]
Affiliation(s)
- Zhenzuo Jiang
- Tianjin State Key Laboratory of Modern Chinese Medicine; Tianjin University of Traditional Chinese Medicine; Tianjin P. R. China
- Research and Development Center of TCM; Tianjin International Joint Academy of Biotechnology and Medicine; Tianjin P. R. China
| | - Yuefei Wang
- Tianjin State Key Laboratory of Modern Chinese Medicine; Tianjin University of Traditional Chinese Medicine; Tianjin P. R. China
- Research and Development Center of TCM; Tianjin International Joint Academy of Biotechnology and Medicine; Tianjin P. R. China
| | - Yunfeng Zheng
- School of Pharmacy; Nanjing University of Chinese Medicine; Nanjing P. R. China
| | - Jing Yang
- Tianjin State Key Laboratory of Modern Chinese Medicine; Tianjin University of Traditional Chinese Medicine; Tianjin P. R. China
- Research and Development Center of TCM; Tianjin International Joint Academy of Biotechnology and Medicine; Tianjin P. R. China
| | - Lei Zhang
- Tianjin State Key Laboratory of Modern Chinese Medicine; Tianjin University of Traditional Chinese Medicine; Tianjin P. R. China
- Research and Development Center of TCM; Tianjin International Joint Academy of Biotechnology and Medicine; Tianjin P. R. China
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