Untargeted metabolomics allows to discriminate raw camel milk, heated camel milk, and camel milk powder

Li, Rongrong; Wang, Shuang; Zhang, Jiawei; Miao, Jing; Chen, Gangliang; Dong, Jing; Wu, Linying; Yue, Haitao; Yang, Jie

doi:10.1016/j.idairyj.2021.105140

Cited by 12 publications

(6 citation statements)

References 37 publications

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“…In the negative ion mode, a total of 82 differential metabolites were screened out, of which 32 presented a rising tendency and 50 were shown a downward trend after camel milk fermentation. Metabolites mainly contained organic acids, amino acids, esters, vitamins and other substances in positive ion mode, which were similar to those detected in camel milk by UHPLC combined with quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF/MS) expressed by Li et al [ 27 ]. In the negative ion mode, mainly detected metabolites were also organic acids, amino acids, esters, vitamins and other substances.…”

Section: Discussionmentioning

confidence: 54%

Analysis of metabolites of bactrain camel milk in Alxa of China before and after fermentation with fermenting agent TR1 based on untargeted LC-MS/MS based metabolomics

Xu¹,

Dong²,

Zhao

et al. 2023

Heliyon

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Section: Discussionmentioning

confidence: 54%

Analysis of metabolites of bactrain camel milk in Alxa of China before and after fermentation with fermenting agent TR1 based on untargeted LC-MS/MS based metabolomics

Xu¹,

Dong²,

Zhao

et al. 2023

Heliyon

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“…2021) and others (Li et al . 2022), in addition to the two main dairy products (yoghurt and cheese).…”

Section: Dairy Quality Evaluation Based On Metabolomicsmentioning

confidence: 99%

“…The metabolomic compositions of raw camels' milk, heated camels' milk (HCM) and camels' milk powder (CMP) were determined by UHPLC‐Q‐TOF/MS (Li et al . 2022). The largest amount of D‐lactose was present in the saccharide family; higher levels of two dipeptides, namely His‐Pro and Lys‐Trp, were detected in HCM and CMP; N‐acetylneuraminic acid was the glycosylamine with the highest concentration; and larixinic acid levels rose dramatically in HCM and CMP, potentially enhancing the flavour of the camels' milk.…”

Section: Dairy Quality Evaluation Based On Metabolomicsmentioning

confidence: 99%

Review of the applications of metabolomics approaches in dairy science: From factory to human

Zhang¹,

Zheng²,

Liu³

et al. 2023

Int J of Dairy Tech

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Dairy products are nutritious and are increasingly consumed as an important dietary component in China. Exploring the factors that affect the nutritional quality of dairy products and ensuring their safety have become the main focus of dairy research. The composition of metabolites in dairy products is large and complex. The levels and types of metabolites vary according to various factors in the process from factory to human dining table. Therefore, metabolites might be used to assess the nutritional value, traceability and authenticity, and physiological function of dairy products. This review's main goal is to introduce the most recent developments and applications of metabolomics as an efficient tool for comprehensively characterising the composition and dynamic changes of metabolites in the area of food science and nutrition research in the process of getting dairy products from factory to human. The examples are taken from the most relevant metabolomics work published from 2018 to 2022, focusing on potential marker metabolites and metabolic mechanisms related to dairy product quality, authenticity/traceability and dairy intake monitoring. The future direction of metabolomics in the field of dairy science was also discussed. This information will provide a reference for the further application of metabolomics technology to Chinese dairy products to develop their quality, safety and nutritional value.

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“…N-acetylneuraminic acid was a natural product with antioxidant effects. Studies have shown that it had a certain effect on the flavor of camel milk 41 . During the boiling process of fish skin, the N-acetylneuraminic acid content (Fig.…”

Section: Effects Of Different Metabolites On the Taste And Nutritiona...mentioning

confidence: 99%

Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow

Chen

Nie

et al. 2022

npj Sci Food

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This study mainly studied sensory and metabolite migration from the skin to the soup in the boiling process of tilapia skin using content analysis, electronic nose technique, electronic tongue technique, and metabolomics technique based on ultra-high performance liquid chromatography-mass spectrometry/mass spectrometry and gas chromatography-time-of-flight-mass spectrometry. The content changes, flavor changes, taste changes, metabolite numbers and differential metabolite numbers for both tilapia skin and soup mainly occurred in the initial 30 min. Moreover, the initial 10 min was the key period for the metabolite changes in the boiling process. Further, the differential metabolites in these three periods (0–10, 10–30, and 30–60 min) were identified to show the metabolites migration process. Six (adenine, gingerol, terephthalic acid, vanillin, pentanenitrile, and 2-pyrrolidinonede) and seven (butyramide, lysope(0:0/20:4(5z,8z,11z,14z)), lysope(22:6(4z,7z,10z,13z,16z,19z)/0:0), linoleic acid, N-acetylneuraminic acid, L-threose, and benzoin) chemicals were screened out in the differential metabolites of tilapia skin and soup, respectively, with Variable Importance in the Projection of >1 and p value of <0.05. This work would be beneficial to understand the sensory and metabolite migration in the preparation process of fish soup and provided a metabolomic analysis route to analyze metabolites migration in food.

show abstract

Untargeted metabolomics allows to discriminate raw camel milk, heated camel milk, and camel milk powder

Cited by 12 publications

References 37 publications

Analysis of metabolites of bactrain camel milk in Alxa of China before and after fermentation with fermenting agent TR1 based on untargeted LC-MS/MS based metabolomics

Analysis of metabolites of bactrain camel milk in Alxa of China before and after fermentation with fermenting agent TR1 based on untargeted LC-MS/MS based metabolomics

Review of the applications of metabolomics approaches in dairy science: From factory to human

Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow

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