Influence of herd diet on the metabolome of Maasdam cheeses

Olive Fruit Phenolic Profiling Using High Resolution-Magic Angle Spinning (HR-MAS) Solid-State NMR Spectroscopy

High Resolution-Magic Angle Spinning (HR-MAS) solid-state NMR spectroscopy is finding increasing application in the analysis of solid foods, bypassing the need for complicated solvent extraction procedures. In the present protocol, we report a simple analytical approach based on HR-MAS NMR spectroscopy for the phenolic profiling of olive fruits, flesh, or skin. This approach allows the facile characterization of phenolic compounds in olive fruits cultivated for extra-virgin olive oil production as a function of maturation and variety, in addition to processing technology for table olives.

High-resolution magic angle spinning NMR for intact biological specimen analysis: Initial discovery, recent developments, and future directions

High-resolution magic angle spinning (HRMAS) NMR, an approach for intact biological material analysis discovered more than 25 years ago, has been advanced by many technical developments and applied to many biomedical uses. This article provides a history of its discovery, first by explaining the key scientific advances that paved the way for HRMAS NMR's invention, and then by turning to recent developments that have profited from applying and advancing the technique during the last 5 years. Developments aimed at directly impacting healthcare include HRMAS NMR metabolomics applications within studies of human disease states such as cancers, brain diseases, metabolic diseases, transplantation medicine, and adiposity. Here, the discussion describes recent HRMAS NMR metabolomics studies of breast cancer and prostate cancer, as well as of matching tissues with biofluids, multimodality studies, and mechanistic investigations, all conducted to better understand disease metabolic characteristics for diagnosis, opportune windows for treatment, and prognostication. In addition, HRMAS NMR metabolomics studies of plants, foods, and cell structures, along with longitudinal cell studies, are reviewed and discussed. Finally, inspired by the technique's history of discoveries and recent successes, future biomedical arenas that stand to benefit from HRMAS NMR-initiated scientific investigations are presented.

Invited review: A 2020 perspective on pasture-based dairy systems and products

Grazing pasture is the basis for dairy production systems in regions with temperate climates, such as in Ireland, New Zealand, parts of Australia, the United States, and Europe. Milk and dairy products from cows on pasture-based farms predominantly consuming fresh grazed grass (typically classified as "grass-fed" milk) have been previously shown to possess a different nutrient profile, with potential nutritional benefits, compared with conventional milk derived from total mixed ration. Moreover, pasture-based production systems are considered more environmentally and animal welfare friendly by consumers. As such, there is significant potential for market capitalization on grass-fed dairy products. As competition in this space increases, the regulations of what constitutes as grass-fed vary between different regions of the world. With this in mind, there is a need for clear and independently accredited grass-fed standards, defining the grass-fed criteria for labeling of products as such, subsequently increasing the clarity and confidence for the consumer. This review outlines the numerous effects of pasture production systems on dairy product composition, nutritional profile, and sustainability, and highlights potential future methods for authentication.

Effect of probiotic Minas Frescal cheese on the volatile compound and metabolic profiles assessed by nuclear magnetic resonance spectroscopy and chemometric tools

This study aimed to evaluate the effect of Lacticaseibacillus casei 01 as a probiotic culture on the production of volatile organic compounds and metabolic profile of Minas Frescal cheese. Lactose (α-lactose and β-lactose), fatty acids (unsaturated and saturated), citric acid, tryptophan, and benzoic acid were the main compounds. Compared with the control cheese, probiotic cheese was characterized by the highest concentration of tryptophan and presented a higher number of volatile acids. The control cheese was characterized by the highest concentration of benzoic acid and fatty acids, resulting in a higher number of volatile alcohols and esters. No differences were observed for α-lactose, β-lactose, and citric acid contents. A clear separation of probiotic and control Minas Frescal cheese was obtained using ¹H nuclear magnetic resonance spectra, demonstrating that the addition of probiotic culture altered the metabolic profile of Minas Frescal cheese. Overall, the findings suggested that the addition of probiotic culture promoted the proteolysis in the fresh cheeses, decreased the lipolysis, and altered the volatile compounds. Furthermore, nuclear magnetic resonance spectroscopy coupled to chemometrics tools could be used to differentiate probiotic and conventional cheeses.

O’Sullivan M, Kerry JP, Kilcawley KN. A Cross-Cultural Evaluation of Liking and Perception of Salted Butter Produced from Different Feed Systems

Perception and liking among Irish, German and USA consumers of salted butter produced from different feed systems-outdoor grass (FS-GRSS), grass/clover (FS-CLVR), and indoor concentrate (FS-TMR)-was investigated. A consumer study was conducted in all three countries. Irish and German assessors participated in ranking descriptive analysis (RDA), whereas descriptive analysis (DA) was carried out by a trained panel in the USA. Volatile analysis was conducted to identify differences in aroma compounds related to cow diet. Overall, there was no significant difference in overall liking of the butters, among USA, German and Irish consumers, although cross-cultural preferences were evident. Sensory attribute differences based on cow diet were evident across the three countries, as identified by German and Irish assessors and trained USA panelists, which are likely influenced by familiarity. The abundance of specific volatile aromatic compounds, especially some aldehydes and ketones, were significantly impacted by the feed system and may also contribute to some of the perceived sensory attribute differences in these butters.

The Flavor of Dairy Products from Grass-Fed Cows

The milks used for manufacturing bovine dairy products are not all equal. The feeding regimen of lactating cows can widely vary, giving rise to remarkable compositional differences. Recently, grass-fed/based milk and transformed products are being taken into great consideration due to their more favorable nutritional characteristics and better sustainability over those from intensive systems. Besides these well-established aspects, the existence of differences in flavor is highly debated. The “cheese story tellers” consider it as a proven fact and tend to directly link the aroma of grass-based dairy products to the plants the animals ate. Unfortunately, this claim is not yet supported by scientific data. Actually, there is sufficient evidence of the presence of a distinctive aroma in milk from grass-fed cows, but the connection with specific aroma-active compounds is still in progress. In addition to this, the role of some compounds deriving from cow’s metabolism seems to be much more important than that of other compounds that directly derive from feed. The situation in transformed products, in particular cheese, is even more complicated due to the overlapping of flavor compounds originating from technological operations, microbial metabolism and enzyme activities during storage or ripening. Further work is still needed to answer the question, but the increasing application of a flavoromics approach to the studies should rapidly bring about a decisive contribution to the knowledge.