Relationship between the Metabolite Profile and Technological Properties of Bovine Milk from Two Dairy Breeds Elucidated by NMR-Based Metabolomics

Abstract

The aim of the present study was to investigate the relationship between the metabolite profile of milk and important technological properties by using nuclear magnetic resonance (NMR)-based metabolomics. The metabolomics approach was introduced for the metabolic profiling of a set of milk samples from two dairy breeds representing a wide span in coagulation properties. The milk metabolite profiles obtained by proton and carbon NMR spectroscopy could be correlated to breed and, more interestingly, also with the coagulation profile, as established by traditional methods by using principal component analysis (PCA). The metabolites responsible for the separation into breed could mainly be ascribed to carnitine and lactose, whereas the metabolites varying in the samples with respect to coagulation properties included citrate, choline, carnitine, and lactose. The results found in the present study demonstrated a promising potential of NMR-based metabolomics for a rapid analysis and classification of milk samples, both of which are useful for the dairy industry.

Association between the bovine milk metabolome and rennet-induced coagulation properties of milk

“…It was shown recently that 16% of all milk from Swedish Red (SR) cows was classified as noncoagulating (NC; Poulsen et al, 2013). Furthermore, we have previously shown that the low-molecular-weight metabolites in milk are correlated with rennet-induced coagulation properties (Sundekilde et al, 2011).…”

RNA sequencing to study gene expression and single nucleotide polymorphism variation associated with citrate content in cow milk

“…In milk processing, it has been shown that cows with higher levels of citrate content in milk have better flavor profiles in fermentation and cheese aging and heat stability; however, high levels of citrate are also associated with poor coagulation properties (Sundekilde et al, 2011). This explains the common practice in commercial cheese making of adding calcium chloride in cheese making before the enzymatic coagulation step so coagulation takes place normally, but aging cheeses with high citrate levels develop better flavors (Dudley and Steele, 2005;Brickley et al, 2009).…”

“…Citrate content, choline, and carnitine are associated with milk coagulation properties (Sundekilde et al, 2011). Citrate is a normal constituent of milk and forms one of the main buffer systems that regulates the equilibrium between Ca 2+ and H + ions.…”

“…It is an intermediate in the tricarboxylic acid cycle and, in ruminants, plays a role in de novo FA synthesis by providing reducing equivalents in the form of NADPH (Faulkner and Peaker, 1982). High levels of citrate content are associated with poor coagulation properties of milk under natural conditions (Sundekilde et al, 2011). Citrate affects milk-processing characteristics because it interacts with other milk constituents to influences the coagulation of milk proteins, and its fermentation products yield distinct aromatic flavors characteristic of fermented milk products (Rosenthal, 1991).…”

Dynamic Metabolic and Transcriptional Profiling of Rhodococcus sp. Strain YYL during the Degradation of Tetrahydrofuran

“…The evaluation of the metabolic profile can be accomplished using a variety of analytical platforms, including gas chromatography-mass spectrometry, liquid chromatography-mass spectrometry, and nuclear magnetic resonance (NMR) spectroscopy. Compared with the two chromatographic platforms, NMR-based analysis requires simple and easy sample preparation, which is beneficial for minimizing changes in the chemical composition and reducing the loss of minor components (8,9); simultaneously monitors various organic chemical species (10,11); and shows the potential for efficient high-throughput screening (12). Therefore, the application of an NMR-based platform in metabolomics has been widely reported for studies with a variety of microorganisms, including studies of metabolic flux changes in Escherichia coli during heat (13) and superoxide (14) stresses and the role of genes in Saccharomyces cerevisiae (15,16).…”