A Metabolomics Study by 1 H HRMAS NMR: From Sheep Milk to a Pressed-Curd Cheese: A Proof of Concept.

Autor: Castejón, David, Segura, José, Cruz-Díaz, Karen Paola, Remiro, Víctor, Fernández-Valle, María Encarnación, Romero de Ávila, María Dolores, Villa, Palmira, Cambero, María Isabel
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Zdroj: Analytica; Jun2024, Vol. 5 Issue 2, p170-186, 17p
Abstrakt: For the first time, High-Resolution Magic Angle Nuclear Magnetic Resonance spectroscopy (NMR-HRMAS) was applied to directly identify specific metabolites from a Spanish raw ewe's milk and enzymatic coagulation pressed-curd cheese (Protected Geographical Indication: Castellano) manufactured by two procedures (traditional/artisanal vs. industrial) and including the ewe's raw milk. The NMR parameters were optimized to study the complex matrixes of this type of cheese. In addition, conventional overcrowded 1H-NMR-HRMAS spectra were selectively simplified by a Carr–Purcell–Meiboom–Gill (CPMG) sequence or a stimulated echo pulse sequence by bipolar gradients (DIFF), thus modulating spin–spin relaxation times and diffusion of molecular components, respectively. 1H-NMR-HRMAS spectroscopy displayed important information about cheese metabolites, which can be associated with different manufacturing processes (industrial vs. traditional) and ripening times (from 2 to 90 days). These results support that this spectroscopy is a useful technique to monitor the ripening process, from raw milk to commercial ripened cheese, using a minimum intact sample, implying the absence of time-consuming sample pretreatments. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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