Combined Metabolomic and NIRS Analyses Reveal Biochemical and Metabolite Changes in Goat Milk Kefir under Different Heat Treatments and Fermentation Times
Dairy products are an important source of protein and other nutrients in the Mediterranean diet. In these countries, the most common sources of milk for producing dairy products are cow, goat, sheep, and buffalo. Andalusia is traditionally the largest producer of goat milk in Spain. Kefir is a ferme...
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MDPI AG
2024-07-01
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| Cyfres: | Biomolecules |
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| Mynediad Ar-lein: | https://www.mdpi.com/2218-273X/14/7/816 |
| _version_ | 1827178762324672512 |
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| author | Rubén Sánchez-Rodríguez Carlos Terriente-Palacios Juan García-Olmo Sonia Osorio Manuel J. Rodríguez-Ortega |
| author_facet | Rubén Sánchez-Rodríguez Carlos Terriente-Palacios Juan García-Olmo Sonia Osorio Manuel J. Rodríguez-Ortega |
| author_sort | Rubén Sánchez-Rodríguez |
| collection | DOAJ |
| description | Dairy products are an important source of protein and other nutrients in the Mediterranean diet. In these countries, the most common sources of milk for producing dairy products are cow, goat, sheep, and buffalo. Andalusia is traditionally the largest producer of goat milk in Spain. Kefir is a fermented product made from bacteria and yeasts and has health benefits beyond its nutritional properties. There is a lack of knowledge about the molecular mechanisms and metabolites that bring about these benefits. In this work, the combination of analytical techniques (GC-FID, UHPLC-MS-QToF, GC-QqQ-MS, and GC-ToF-MS) resulted in the detection of 105 metabolites in kefir produced with goat milk from two different thermal treatments (raw and pasteurized) fermented at four time points (12, 24, 36, and 48 h, using 0 h as the control). Of these, 27 metabolites differed between kefir produced with raw and pasteurized milk. These changes could possibly be caused by the effect of pasteurization on the microbial population in the starting milk. Some interesting molecules were identified, such as shikimic acid, dehydroabietic acid, GABA, and tyramine, which could be related to antibacterial properties, strengthening of the immune system, and arterial pressure. Moreover, a viability assay of the NIRS technique was performed to evaluate its use in monitoring the fermentation and classification of samples, which resulted in a 90% accuracy in comparison to correctly classified samples according to their fermentation time. This study represents the most comprehensive metabolomic analysis of goat milk kefir so far, revealing the intricate changes in metabolites during fermentation and the impact of milk treatment. |
| first_indexed | 2025-03-21T05:04:17Z |
| format | Article |
| id | doaj.art-b8f98f5a725447d583ca6068407762eb |
| institution | Directory Open Access Journal |
| issn | 2218-273X |
| language | English |
| last_indexed | 2025-03-21T05:04:17Z |
| publishDate | 2024-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Biomolecules |
| spelling | doaj.art-b8f98f5a725447d583ca6068407762eb2024-07-26T12:35:59ZengMDPI AGBiomolecules2218-273X2024-07-0114781610.3390/biom14070816Combined Metabolomic and NIRS Analyses Reveal Biochemical and Metabolite Changes in Goat Milk Kefir under Different Heat Treatments and Fermentation TimesRubén Sánchez-Rodríguez0Carlos Terriente-Palacios1Juan García-Olmo2Sonia Osorio3Manuel J. Rodríguez-Ortega4Departamento de Bioquímica y Biología Molecular, Universidad de Córdoba, Campus de Excelencia Internacional CeiA3, 14071 Córdoba, SpainInstitute for Mediterranean and Subtropical Horticulture “La Mayora”, Department of Molecular Biology and Biochemistry, University of Málaga-Consejo Superior de Investigaciones Científicas (IHSM-CSIC-UMA), 29071 Málaga, SpainServicio Central de Apoyo a la Investigación, Universidad de Córdoba, Campus de Excelencia Internacional CeiA3, 14071 Córdoba, SpainInstitute for Mediterranean and Subtropical Horticulture “La Mayora”, Department of Molecular Biology and Biochemistry, University of Málaga-Consejo Superior de Investigaciones Científicas (IHSM-CSIC-UMA), 29071 Málaga, SpainDepartamento de Bioquímica y Biología Molecular, Universidad de Córdoba, Campus de Excelencia Internacional CeiA3, 14071 Córdoba, SpainDairy products are an important source of protein and other nutrients in the Mediterranean diet. In these countries, the most common sources of milk for producing dairy products are cow, goat, sheep, and buffalo. Andalusia is traditionally the largest producer of goat milk in Spain. Kefir is a fermented product made from bacteria and yeasts and has health benefits beyond its nutritional properties. There is a lack of knowledge about the molecular mechanisms and metabolites that bring about these benefits. In this work, the combination of analytical techniques (GC-FID, UHPLC-MS-QToF, GC-QqQ-MS, and GC-ToF-MS) resulted in the detection of 105 metabolites in kefir produced with goat milk from two different thermal treatments (raw and pasteurized) fermented at four time points (12, 24, 36, and 48 h, using 0 h as the control). Of these, 27 metabolites differed between kefir produced with raw and pasteurized milk. These changes could possibly be caused by the effect of pasteurization on the microbial population in the starting milk. Some interesting molecules were identified, such as shikimic acid, dehydroabietic acid, GABA, and tyramine, which could be related to antibacterial properties, strengthening of the immune system, and arterial pressure. Moreover, a viability assay of the NIRS technique was performed to evaluate its use in monitoring the fermentation and classification of samples, which resulted in a 90% accuracy in comparison to correctly classified samples according to their fermentation time. This study represents the most comprehensive metabolomic analysis of goat milk kefir so far, revealing the intricate changes in metabolites during fermentation and the impact of milk treatment.https://www.mdpi.com/2218-273X/14/7/816fermented milkmetabolomemetabolitesnear-infrared spectroscopysample classification |
| spellingShingle | Rubén Sánchez-Rodríguez Carlos Terriente-Palacios Juan García-Olmo Sonia Osorio Manuel J. Rodríguez-Ortega Combined Metabolomic and NIRS Analyses Reveal Biochemical and Metabolite Changes in Goat Milk Kefir under Different Heat Treatments and Fermentation Times Biomolecules fermented milk metabolome metabolites near-infrared spectroscopy sample classification |
| title | Combined Metabolomic and NIRS Analyses Reveal Biochemical and Metabolite Changes in Goat Milk Kefir under Different Heat Treatments and Fermentation Times |
| title_full | Combined Metabolomic and NIRS Analyses Reveal Biochemical and Metabolite Changes in Goat Milk Kefir under Different Heat Treatments and Fermentation Times |
| title_fullStr | Combined Metabolomic and NIRS Analyses Reveal Biochemical and Metabolite Changes in Goat Milk Kefir under Different Heat Treatments and Fermentation Times |
| title_full_unstemmed | Combined Metabolomic and NIRS Analyses Reveal Biochemical and Metabolite Changes in Goat Milk Kefir under Different Heat Treatments and Fermentation Times |
| title_short | Combined Metabolomic and NIRS Analyses Reveal Biochemical and Metabolite Changes in Goat Milk Kefir under Different Heat Treatments and Fermentation Times |
| title_sort | combined metabolomic and nirs analyses reveal biochemical and metabolite changes in goat milk kefir under different heat treatments and fermentation times |
| topic | fermented milk metabolome metabolites near-infrared spectroscopy sample classification |
| url | https://www.mdpi.com/2218-273X/14/7/816 |
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