Evaluation of Sample Preparation Methods for Inter-Laboratory Metabolomics Investigation of Streptomyces lividans TK24

In the past two decades, metabolomics has proved to be a valuable tool with many potential applications in different areas of science. However, there are still some challenges that need to be addressed, particularly for multicenter studies. These challenges are mainly attributed to various sources of fluctuation and unwanted variations that can be introduced at pre-analytical, analytical, and/or post-analytical steps of any metabolomics experiment. Thus, this study aimed at using Streptomyces lividans TK24 as the model organism in a cross-laboratory experiment in Manchester and Leuven to evaluate the reproducibility of a standard sample preparation method, and determine the optimal sample format (cell extract or quenched biomass) required to preserve the metabolic profile of the cells during cross-lab sample transportation and storage. Principal component analysis (PCA) scores plot of the gas chromatography-mass spectrometry (GC-MS) data from both laboratories displayed clear growth-dependent clustering patterns which was in agreement with the Procrustes analysis findings. In addition, the data generated in Manchester displayed tight clustering of cell pellets (quenched biomass) and metabolite extracts, confirming the stability of both sample formats during the transportation and storage period.

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Volatile compounds trigger the pleasant strong aroma of new cultivar Gama Melon Parfum during growth and maturation

Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering ◽

10.21776/ub.afssaae.2021.004.01.5 ◽

2021 ◽

Vol 4 (1) ◽

pp. 33-38

Author(s):

Umar Hafidz Asy'ari Hasbullah ◽

Supriyadi Supriyadi ◽

Budi Setiadi Daryono

Keyword(s):

Volatile Compounds ◽

Fruit Development ◽

Cucumis Melo ◽

Principal Component ◽

Female Parent ◽

Gas Chromatography Mass Spectrometry ◽

Phenotypic Characteristics ◽

Ripe Stage ◽

Cucumis Melo L ◽

And Storage

Melon (Cucumis melo L.) cv. Gama Melon Parfum (GMP) is the new cultivar from cross-breeding of Natsuno Omoide (NO3) female parent and Miyamauri (MR5) male with phenotypic characteristics that is prominent such as very strong pleasant aroma when ripe. The physiological characteristics will be changed which have an impact on the formation of volatile compounds during fruit development. Therefore, the profile of strong volatile aroma compounds during fruit development to is critical to be identified. The volatile compounds analysis was performed on fruits harvested at 7, 14, 21, 28, and 35 days after pollination and storage at -20°C. Gas chromatography-mass spectrometry (GC-MS) was used for volatile identification. The results showed some volatile compounds changed during fruit development consisted of 8 esters, 2 alcohols, 1 acid, 3 terpenoids, and 3 hydrocarbons. The profile of volatile compounds was dominated by esters, followed by alcohols and acid respectively. Interestingly, the characteristics of the volatile compounds can differentiate between the ripe stage and unripe stage using principal component analysis. The findings of this study can be used to improve the quality aroma of GMP.

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Effect of drying method and storage conditions on the essential oil yield and composition in Eugenia uniflora L. leaves

Revista Colombiana de Ciencias Hortícolas ◽

10.17584/rcch.2020v14i2.9281 ◽

2020 ◽

Vol 14 (2) ◽

Author(s):

Ana Lucia Alves De Assis ◽

Roger Raupp Cipriano ◽

Francine Lorena Cuquel ◽

Cícero Deschamps

Keyword(s):

Essential Oil ◽

Ambient Temperature ◽

Storage Period ◽

Storage Conditions ◽

Oil Yield ◽

Gas Chromatography Mass Spectrometry ◽

Drying Method ◽

Eugenia Uniflora ◽

And Storage ◽

Essential Oil Yield

The essential oil produced by Eugenia uniflora leaves is intensively used by the cosmetic, pharmaceutic and perfumery industries mainly because its antioxidant effect and antimicrobial and antihelmintic ativities. Drying and storage of the aromatic plant leaves can affect the yield and quality of its essential oil. This study aimed to evaluate the effect of drying method and storage conditions on the essential oil yield and composition in Eugenia uniflora leaves. The essential oil were extracted from dried leaves at ambient temperature and at 45°C for six drying periods (0, 6, 24, 48, 72 and 96 hours-h). The essential oil yield was also analysed after 0, 60, 120, and 180 days of storage in three types of packaging. The oil was extracted by hydrodistillation and the composition was determined by gas chromatography-mass spectrometry. Results showed that drying the leaves at ambient temperature and 45°C for 48 and 24 h, respectively, increased the essential oil yield. At 45°C the monoterpene and sesquiterpene compounds increased, with curzerene+viridiflorene identified as the major compounds. Package types did not affect the essential oil yield but the increase of the storage period decreased it.

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Quantitative Analysis Of X-Ray Images From Geological Materials

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s042482010013482x ◽

1990 ◽

Vol 48 (2) ◽

pp. 244-245

Author(s):

J. M. Paque ◽

R. Browning ◽

P. L. King ◽

P. Pianetta

Keyword(s):

Quantitative Analysis ◽

Bulk Composition ◽

Principal Component ◽

Analytical Description ◽

Bulk Sample ◽

Geological Samples ◽

X Ray ◽

Software And Hardware ◽

And Storage ◽

Insight Into

Geological samples typically contain many minerals (phases) with multiple element compositions. A complete analytical description should give the number of phases present, the volume occupied by each phase in the bulk sample, the average and range of composition of each phase, and the bulk composition of the sample. A practical approach to providing such a complete description is from quantitative analysis of multi-elemental x-ray images.With the advances in recent years in the speed and storage capabilities of laboratory computers, large quantities of data can be efficiently manipulated. Commercial software and hardware presently available allow simultaneous collection of multiple x-ray images from a sample (up to 16 for the Kevex Delta system). Thus, high resolution x-ray images of the majority of the detectable elements in a sample can be collected. The use of statistical techniques, including principal component analysis (PCA), can provide insight into mineral phase composition and the distribution of minerals within a sample.

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THYMUS VARIABILITY IN WHITE RATS EXPOSED TO FORMALDEHYDE

Ulyanovsk Medico-biological Journal ◽

10.34014/2227-1848-2019-2-105-116 ◽

2019 ◽

pp. 105-116

Author(s):

V.N. Voloshin ◽

I.S. Voloshina ◽

I.Yu. Vash

Keyword(s):

White Male ◽

Principal Component ◽

Middle Part ◽

Procrustes Analysis ◽

Male Rats ◽

Canonical Variables ◽

Generalized Procrustes Analysis ◽

White Rats ◽

Main Component ◽

Formaldehyde Inhalation

The aim of the paper is to study thymus variability in white rats, which were exposed to formaldehyde, and to compare these data with the indicators in control animals. Materials and Methods. The trial enrolled 72 white male rats, initial body weight 40–50 g. The animals were divided into 2 groups (36 rats in each). The first group consisted of control rats. Animals of the second group were exposed to formaldehyde inhalation, 2.766 mg/m3. To characterize the variability of the organ size, centroids were determined. The superposition of landmark configurations was performed using the generalized Procrustes analysis method, MorphoJ 1.06d program. The principal component analysis and canonical analysis of the obtained data were carried out. Results. One-Way ANOVA revealed a high level of intergroup differences in Procrust distance (F=1.34; p<0.0001). The significant effect of the duration of formaldehyde exposure on centroid size was established. The Kruskal-Wallis criterion was 19.778 (p=0.0014). The analysis of the principal components indicated that each of the first 10 components stands for more than 1 % of Procrustes coordinate variance. In this case, the first 7 components compatibly explain 91.398 % of thymus variability. The proportion of the first main component to the total variance of the Procrustes coordinates is 40.236 %. PC1 (-) shows changes in the thymus shape, mostly affecting the tops of its lobes, the middle part of the right boundary and the entire left thymus boundary. The scattering ellipses of the thymus ordinates in rats exposed to formaldehyde, in the first two canonical variables are located higher than those in the control animals. Conclusion. Formaldehyde inhalation leads to thymus changes in white rat. The most significant differences with control data are determined along the second canonical variable. Keywords: thymus, form, rat, formaldehyde, geometric morphometry. Цель. Изучение изменчивости формы тимуса белых крыс, находившихся в условиях влияния формальдегида, и сравнение этих данных с показателями, полученными у контрольных животных. Материалы и методы. Работа выполнена на 72 белых крысах-самцах с начальной массой тела 40–50 г. Животные были разделены на 2 серии (по 36 крыс). Первую серию составляли контрольные крысы. Животные второй серии подвергались ингаляционному воздействию формальдегида (ФА) в концентрации 2,766 мг/м3. Для характеристики изменчивости размеров органов определяли размер их центроидов. Процедуру суперимпозиции конфигураций ландмарок выполняли методом генерализованного прокрустова анализа с использованием программы MorphoJ 1.06d. Проводили анализ главных компонент и канонический анализ полученных данных. Результаты. Однофакторный дисперсионный анализ выявил высокий уровень межгрупповых различий по показателю прокрустовых расстояний (F=1,34; р<0,0001). Установлено значительное влияние продолжительности нахождения животных в условиях воздействия ФА на размер центроида. Критерий Краскела–Уоллиса составил 19,778 (р=0,0014). Анализ главных компонент указывал на то, что каждая из первых 10 компонент объясняет более 1 % дисперсии прокрустовых координат. При этом первые 7 компонент совместно объясняют 91,398 % изменчивости формы тимуса. Вклад первой главной компоненты в общую дисперсию прокрустовых координат составляет 40,236 %. РС1 (–) показывает изменения формы тимуса, в большей степени затрагивающие верхушки его долей, среднюю часть правого контура и весь левый контур тимуса. Эллипсы рассеивания ординат тимусов, принадлежащих крысам, подвергавшимся влиянию ФА, в пространстве первых двух канонических переменных расположены выше по отношению к таковым контрольных животных. Заключение. Ингаляционное воздействие формальдегида приводит к изменению формы тимуса белых крыс. Наибольшие различия с контрольными данными определяются вдоль второй канонической переменной. Ключевые слова: тимус, форма, крыса, формальдегид, геометрическая морфометрия.

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The Influence Mechanism of Temperature and Storage Period on Polarization Properties of Poly (Vinylidene Fluoride–Trifluoroethylene) Ultrathin Films

Membranes ◽

10.3390/membranes11050301 ◽

2021 ◽

Vol 11 (5) ◽

pp. 301

Author(s):

Xingjia Li ◽

Zhi Shi ◽

Xiuli Zhang ◽

Xiangjian Meng ◽

Zhiqiang Huang ◽

...

Keyword(s):

Ultrathin Films ◽

Remanent Polarization ◽

Vinylidene Fluoride ◽

Storage Period ◽

Testing Temperature ◽

Fatigue Properties ◽

Inhibition Mechanism ◽

Poly Vinylidene Fluoride ◽

High Level ◽

And Storage

The effect of testing temperature and storage period on the polarization fatigue properties of poly (vinylidene fluoride-trifluoroethylene) (P(VDF–TrFE)) ultrathin film devices were investigated. The experimental results show that, even after stored in air for 150 days, the relative remanent polarization (Pr/Pr(0)) of P(VDF–TrFE) of ultrathin films can keep at a relatively high level of 0.80 at 25 °C and 0.70 at 60 °C. To account for this result, a hydrogen fluoride (HF) formation inhibition mechanism was proposed, which correlated the testing temperature and the storage period with the microstructure of P(VDF–TrFE) molecular chain. Moreover, a theoretical model was constructed to describe the polarization fatigue evolution of P(VDF–TrFE) samples.

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Functional Properties of Antimicrobial Neem Leaves Extract Based Macroalgae Biofilms for Potential Use as Active Dry Packaging Applications

Polymers ◽

10.3390/polym13101664 ◽

2021 ◽

Vol 13 (10) ◽

pp. 1664

Author(s):

A. A. Oyekanmi ◽

U. Seeta Uthaya Kumar ◽

Abdul Khalil H. P. S. ◽

N. G. Olaiya ◽

A. A. Amirul ◽

...

Keyword(s):

Composite Film ◽

Functional Properties ◽

Storage Stability ◽

Storage Period ◽

Antimicrobial Activities ◽

Gas Chromatography Mass Spectrometry ◽

Ambient Conditions ◽

Neem Extract ◽

Control Film ◽

Neem Leaves

Antimicrobial irradiated seaweed–neem biocomposite films were synthesized in this study. The storage functional properties of the films were investigated. Characterization of the prepared films was conducted using SEM, FT-IR, contact angle, and antimicrobial test. The macroscopic and microscopic including the analysis of the functional group and the gas chromatography-mass spectrometry test revealed the main active constituents present in the neem extract, which was used an essential component of the fabricated films. Neem leaves’ extracts with 5% w/w concentration were incorporated into the matrix of seaweed biopolymer and the seaweed–neem bio-composite film were irradiated with different dosages of gamma radiation (0.5, 1, 1.5, and 2 kGy). The tensile, thermal, and the antimicrobial properties of the films were studied. The results revealed that the irradiated films exhibited improved functional properties compared to the control film at 1.5 kGy radiation dosage. The tensile strength, tensile modulus, and toughness exhibited by the films increased, while the elongation of the irradiated bio-composite film decreased compared to the control film. The morphology of the irradiated films demonstrated a smoother surface compared to the control and provided surface intermolecular interaction of the neem–seaweed matrix. The film indicated an optimum storage stability under ambient conditions and demonstrated no significant changes in the visual appearance. However, an increase in the moisture content was exhibited by the film, and the hydrophobic properties was retained until nine months of the storage period. The study of the films antimicrobial activities against Staphylococcus aureus (SA), and Bacillus subtilis (BS) indicated improved resistance to bacterial activities after the incorporation of neem leaves extract and gamma irradiation. The fabricated irradiated seaweed–neem bio-composite film could be used as an excellent sustainable packaging material due to its effective storage stability.

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Changes in Particle Size, Sedimentation, and Protein Microstructure of Ultra-High-Temperature Skim Milk Considering Plasmin Concentration and Storage Temperature

Molecules ◽

10.3390/molecules26082339 ◽

2021 ◽

Vol 26 (8) ◽

pp. 2339

Author(s):

So-Yul Yun ◽

Jee-Young Imm

Keyword(s):

Particle Size ◽

High Temperature ◽

Storage Temperature ◽

Whey Proteins ◽

Skim Milk ◽

Storage Period ◽

Sediment Analysis ◽

Sediment Formation ◽

And Storage ◽

Ultra High Temperature

Age gelation is a major quality defect in ultra-high-temperature (UHT) pasteurized milk during extended storage. Changes in plasmin (PL)-induced sedimentation were investigated during storage (23 °C and 37 °C, four weeks) of UHT skim milk treated with PL (2.5, 10, and 15 U/L). The increase in particle size and broadening of the particle size distribution of samples during storage were dependent on the PL concentration, storage period, and storage temperature. Sediment analysis indicated that elevated storage temperature accelerated protein sedimentation. The initial PL concentration was positively correlated with the amount of protein sediment in samples stored at 23 °C for four weeks (r = 0.615; p < 0.01), whereas this correlation was negative in samples stored at 37 °C for the same time (r = −0.358; p < 0.01) due to extensive proteolysis. SDS-PAGE revealed that whey proteins remained soluble over storage at 23 °C for four weeks, but they mostly disappeared from the soluble phase of PL-added samples after two weeks’ storage at 37 °C. Transmission electron micrographs of PL-containing UHT skim milk during storage at different temperatures supported the trend of sediment analysis well. Based on the Fourier transform infrared spectra of UHT skim milk stored at 23 °C for three weeks, PL-induced particle size enlargement was due to protein aggregation and the formation of intermolecular β-sheet structures, which contributed to casein destabilization, leading to sediment formation.

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Characterization of the Volatile Profile of Cultivated and Wild-Type Italian Celery (Apium graveolens L.) Varieties by HS-SPME/GC-MS

Applied Sciences ◽

10.3390/app11135855 ◽

2021 ◽

Vol 11 (13) ◽

pp. 5855

Author(s):

Samantha Reale ◽

Valter Di Cecco ◽

Francesca Di Donato ◽

Luciano Di Martino ◽

Aurelio Manzi ◽

...

Keyword(s):

Solid Phase ◽

Principal Component ◽

Apium Graveolens ◽

Gas Chromatography Mass Spectrometry ◽

Bioactive Metabolites ◽

Chemical Components ◽

Volatile Profile ◽

Wild Type ◽

Multivariate Statistical ◽

Clear Differentiation

Celery (Apium graveolens L.) is a vegetable belonging to the Apiaceae family that is widely used for its distinct flavor and contains a variety of bioactive metabolites with healthy properties. Some celery ecotypes cultivated in specific territories of Italy have recently attracted the attention of consumers and scientists because of their peculiar sensorial and nutritional properties. In this work, the volatile profiles of white celery “Sedano Bianco di Sperlonga” Protected Geographical Indication (PGI) ecotype, black celery “Sedano Nero di Torricella Peligna” and wild-type celery were investigated using head-space solid-phase microextraction combined with gas-chromatography/mass spectrometry (HS-SPME/GC-MS) and compared to that of the common ribbed celery. Exploratory multivariate statistical analyses were conducted using principal component analysis (PCA) on HS-SPME/GC-MS patterns, separately collected from celery leaves and petioles, to assess similarity/dissimilarity in the flavor composition of the investigated varieties. PCA revealed a clear differentiation of wild-type celery from the cultivated varieties. Among the cultivated varieties, black celery “Sedano Nero di Torricella Peligna” exhibited a significantly different composition in volatile profile in both leaves and petioles compared to the white celery and the prevalent commercial variety. The chemical components of aroma, potentially useful for the classification of celery according to the variety/origin, were identified.

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Influences of Smoking in Traditional and Industrial Conditions on Flavour Profile of Harbin Red Sausages by Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry

Foods ◽

10.3390/foods10061180 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1180

Author(s):

Xiaoyu Yin ◽

Qian Chen ◽

Qian Liu ◽

Yan Wang ◽

Baohua Kong

Keyword(s):

Mass Spectrometry ◽

Gas Chromatography ◽

Volatile Compounds ◽

Solid Phase ◽

Meat Products ◽

Principal Component ◽

Quality Characteristics ◽

Gas Chromatography Mass Spectrometry ◽

Two Dimensional ◽

Chromatography Mass Spectrometry

Smoking is mainly used to impart desirable flavour, colour and texture to the products. Various food smoking methods can be divided into traditional and industrial methods. The influences of three different smoking methods, including traditional smouldering smoke (TSS), industrial smouldering smoke (ISS) and industrial liquid smoke (ILS), on quality characteristics, sensory attributes and flavour profiles of Harbin red sausages were studied. The smoking methods had significant effects on the moisture content (55.74–61.72 g/100 g), L*-value (53.85–57.61), a*-value (11.97–13.15), b*-value (12.19–12.92), hardness (24.25–29.17 N) and chewiness (13.42–17.32). A total of 86 volatile compounds were identified by headspace solid phase microextraction combined with comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Among them, phenolic compounds were the most abundant compounds in the all sausages. Compared with sausages smoked with smouldering smoke, the ILS sausages showed the highest content of volatile compounds, especially phenols, alcohols, aldehydes and ketones. Principal component analysis showed that the sausages smoked with different methods had a good separation based on the quality characteristics and GC × GC-qMS data. These results will facilitate optimising the smoking methods in the industrial production of smoked meat products.

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Characterization of Basil Volatile Fraction and Study of Its Agronomic Variation by ASCA

Molecules ◽

10.3390/molecules26133842 ◽

2021 ◽

Vol 26 (13) ◽

pp. 3842

Author(s):

Alessandro D’Alessandro ◽

Daniele Ballestrieri ◽

Lorenzo Strani ◽

Marina Cocchi ◽

Caterina Durante

Keyword(s):

Food Industry ◽

Principal Component ◽

Component Analysis ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Fraction ◽

Combined Effects ◽

A Posteriori ◽

Aroma Profile ◽

Simultaneous Component Analysis

Basil is a plant known worldwide for its culinary and health attributes. It counts more than a hundred and fifty species and many more chemo-types due to its easy cross-breeds. Each species and each chemo-type have a typical aroma pattern and selecting the proper one is crucial for the food industry. Twelve basil varieties have been studied over three years (2018–2020), as have four different cuts. To characterize the aroma profile, nine typical basil flavour molecules have been selected using a gas chromatography–mass spectrometry coupled with an olfactometer (GC–MS/O). The concentrations of the nine selected molecules were measured by an ultra-fast CG e-nose and Principal Component Analysis (PCA) was applied to detect possible differences among the samples. The PCA results highlighted differences between harvesting years, mainly for 2018, whereas no observable clusters were found concerning varieties and cuts, probably due to the combined effects of the investigated factors. For this reason, the ANOVA Simultaneous Component Analysis (ASCA) methodology was applied on a balanced a posteriori designed dataset. All the considered factors and interactions were statistically significant (p < 0.05) in explaining differences between the basil aroma profiles, with more relevant effects of variety and year.

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