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

Castejón Ferrer, David; Segura Plaza, José Francisco; Cruz Díaz, Karen Paola; Remiro Yagüe, Víctor; Fernández Valle, María Encarnación; Romero De Ávila Hidalgo, María Dolores; Villa Valverde, Palmira; Cambero Rodríguez, María Isabel

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

Download

analytica-05-00011-v2.pdf (2.59 MB)

Official URL

https://doi.org/10.3390/analytica5020011

Publication date

2024

Authors

Castejón Ferrer, David

Segura Plaza, José Francisco

Cruz Díaz, Karen Paola

Remiro Yagüe, Víctor

Fernández Valle, María Encarnación

Romero De Ávila Hidalgo, María Dolores

Villa Valverde, Palmira

Cambero Rodríguez, María Isabel

Publisher

MDPI

Citations

Exportar

URI

https://hdl.handle.net/20.500.14352/105894

Citation

Castejón, D.; Segura, J.; Cruz-Díaz, K.P.; Remiro, V.; Fernández-Valle, M.E.; Romero de Ávila, M.D.; Villa, P.; Cambero, M.I. A Metabolomics Study by 1H HRMAS NMR: From Sheep Milk to a PressedCurd Cheese: A Proof of Concept. Analytica 2024, 5, 170–186. https:// doi.org/10.3390/analytica5020011

Abstract

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.

Description

This article belongs to the Collection "Analytical and Applied Chemistry: the challenges and opportunities for growth in the 21st century"
Autorizado por la editorial: portada, índice y primeras páginas de la obra.