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

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dc.contributor.authorCastejón Ferrer, David
dc.contributor.authorSegura Plaza, José Francisco
dc.contributor.authorCruz Díaz, Karen Paola
dc.contributor.authorRemiro Yagüe, Víctor
dc.contributor.authorFernández Valle, María Encarnación
dc.contributor.authorRomero De Ávila Hidalgo, María Dolores
dc.contributor.authorVilla Valverde, Palmira
dc.contributor.authorCambero Rodríguez, María Isabel
dc.date.accessioned2024-07-10T08:49:50Z
dc.date.available2024-07-10T08:49:50Z
dc.date.issued2024-04-13
dc.descriptionThis article belongs to the Collection "Analytical and Applied Chemistry: the challenges and opportunities for growth in the 21st century"
dc.descriptionAutorizado por la editorial: portada, índice y primeras páginas de la obra.
dc.description.abstractFor 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.
dc.description.departmentSección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)
dc.description.facultyFac. de Veterinaria
dc.description.refereedTRUE
dc.description.sponsorshipMinisterio de Ciencia, Innovación y Universidades (España)
dc.description.statuspub
dc.identifier.citationCastejón, 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
dc.identifier.doi10.3390/analytica5020011
dc.identifier.essn2673-4532
dc.identifier.officialurlhttps://doi.org/10.3390/analytica5020011
dc.identifier.urihttps://hdl.handle.net/20.500.14352/105894
dc.issue.number2
dc.journal.titleAnalytica
dc.language.isoeng
dc.page.final186
dc.page.initial170
dc.publisherMDPI
dc.relation.projectIDinfo:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107542RB-C22/ES/METODOLOGIAS DE RESONANCIA MAGNETICA NUCLEAR (RMN) COMO HERRAMIENTAS DE AUTOMATIZACION Y CONTROL EN EL SECTOR CARNICO/
dc.rightsAttribution 4.0 Internationalen
dc.rights.accessRightsopen access
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subject.cdu641
dc.subject.keywordFoodomics
dc.subject.keywordMetabolomics
dc.subject.keywordHRMAS-NMR
dc.subject.keywordCastellano cheese
dc.subject.keywordFatty acid
dc.subject.keywordAmino acid
dc.subject.ucmTecnología de los alimentos
dc.subject.unesco3309 Tecnología de Los Alimentos
dc.titleA Metabolomics Study by 1H HRMAS NMR: From Sheep Milk to a Pressed-Curd Cheese: A Proof of Concept
dc.typejournal article
dc.type.hasVersionVoR
dc.volume.number5
dspace.entity.typePublication
relation.isAuthorOfPublication6a7ae18a-be91-4154-ba36-03c6aec972c2
relation.isAuthorOfPublication7555003c-f428-4969-9333-941b580f4d86
relation.isAuthorOfPublication22a0098d-5a97-46ac-8dc2-077394506f2e
relation.isAuthorOfPublication.latestForDiscovery6a7ae18a-be91-4154-ba36-03c6aec972c2
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