Key Laboratory of Dairy Biotechnology and Engineering, Inner Mongolia Agricultural University, Education Ministry of China, Huhhot 010018, China.
Key Laboratory of Dairy Products Processing, Inner Mongolia Agricultural University, Ministry of Agricultural, Department of Food Science and Engineering, Hohhot 010018, China.
Molecules. 2018 Mar 22;23(4):735. doi: 10.3390/molecules23040735.
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.
市售和传统乳制品在生产工艺上存在差异。本研究对市售和传统发酵奶酪、酸奶和牛奶饮料进行了分析和比较。采用 UPLC-Q-TOF 结合 MS 模式的代谢组学技术，联合使用单变量分析和化学计量学分析等统计方法，确定市售和传统发酵乳制品代谢物图谱的差异。对实验结果进行了统计分析，结果表明，正、负离子模式下传统乳制品和商业乳制品均能很好地区分，样品间存在显著差异。经过对代谢物差异的筛选，我们发现传统牛奶饮料和酸奶与其商业对应物在 l-赖氨酸、l-蛋氨酸、l-瓜氨酸、l-脯氨酸、l-丝氨酸、l-缬氨酸和 l-高半胱氨酸等化合物以及 Asp-Arg、Gly-Arg、His-Pro、Pro-Asn 等短肽水平上存在差异。市售和传统奶酪之间的最大差异在于短肽组成，因为市售和传统奶酪富含短肽。
