A Metabolomics Approach Uncovers Differences between Traditional and Commercial Dairy Products in Buryatia (Russian Federation)

Commercially available and traditional dairy products differ in terms of their manufacturing processes. In this study, commercially available and traditionally fermented cheese, yogurt, and milk beverages were analyzed and compared. The metabolomic technique of ultra-performance liquid chromatograph...

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Bibliographic Details
Published in:Molecules (Basel, Switzerland) Switzerland), 2018-03, Vol.23 (4), p.735
Main Authors: Pan, Lin, Yu, Jie, Mi, Zhihui, Mo, Lanxin, Jin, Hao, Yao, Caiqing, Ren, Dongyan, Menghe, Bilige
Format: Article
Language:English
Subjects:
Animals
Beverages
Cheese
Chromatography, High Pressure Liquid
Chromatography, Liquid
Citrulline
Dairy products
Dairy Products - analysis
Fermented milk products
Homocysteine
L-Homocysteine
L-Serine
Liquid chromatography
Lysine
Manufacturing industry
Mass spectrometry
Mass spectroscopy
Metabolomics
Metabolomics - methods
Methionine
Peptides
Proline
Quadrupoles
Statistical analysis
Statistical methods
Tandem Mass Spectrometry
Valine
Yogurt
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Summary:Commercially available and traditional dairy products differ in terms of their manufacturing processes. In this study, commercially available and traditionally fermented cheese, yogurt, and milk beverages were analyzed and compared. The metabolomic technique of ultra-performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF) in the MS mode was used in combination with statistical methods, including univariate analysis and chemometric analysis, to determine the differences in metabolite profiles between commercially and traditionally fermented dairy products. The experimental results were analyzed statistically and showed that traditional and commercial dairy products were well differentiated in both positive and negative ion modes, with significant differences observed between the samples. After screening for metabolite differences, we detected differences between traditional milk beverages and yogurt and their commercial counterparts in terms of the levels of compounds such as l-lysine, l-methionine, l-citrulline, l-proline, l-serine, l-valine and l-homocysteine, and of short peptides such as Asp-Arg, Gly-Arg, His-Pro, Pro-Asn. The greatest difference between commercially available and traditional cheese was in the short peptide composition, as commercially available and traditional cheese is rich in short peptides.
ISSN:1420-3049
1420-3049
DOI:10.3390/molecules23040735