Bovine milk is a source of an array of (un)known (bioactive) compounds from a variety of molecular and chemical classes. Because of a such complex food matrix, accurate and sensitive analytical approaches are needed to identify newly formed molecules (e.g. bioactive milk non-nutrients or xenobiotics), to recognize chemical and enzymatic modifications which known milk components undergo upon processing, storage and in vitro digestion. In this perspective, tailored sample preparation followed by liquid chromatography/high resolution mass spectrometry (LC/HR-MS) represents a powerful analytical tool to solve some scientific issues in dairy sector. In this presentation, some of the current applications of MS in dairy science will be discussed with special regard to characterization of novel functional/(bio)active milk compounds [1], reliable identification of dairy markers (e.g. studying post-translational modifications [2], proteolytic phenomena [3–6], identification of bioactive non-nutrients [7–9]), traceability and confirmation of authenticity [10] of dairy products. [1] M. Stuknytė, S. Cattaneo, F. Masotti, I. De Noni, Food Chemistry, 168, 27–33 (2015) [2] S. Cattaneo, F. Masotti, L. Pellegrino, Journal of Agricultural and Food Chemistry, 57, 10689–10694 (2009) [3] S. Cattaneo, M. Stuknytė, L. Pellegrino, I. De Noni, Food Chemistry, 155, 179–185 (2014) [4] F. Masotti, I. De Noni, S. Cattaneo, M. Brasca, V. Rosi, M. Stuknyte, S. Morandi, L. Pellegrino, International Dairy Journal, 33, 90–96 (2013) [5] F. Masotti, J. A. Hogenboom, V. Rosi, I. De Noni, L. Pellegrino, International Dairy Journal, 20, 352–359 (2010) [6] S. Cattaneo, J. A. Hogenboom, F. Masotti, V. Rosi, L. Pellegrino, P. Resmini, Dairy Science and Technology, 88, 595–605 (2008) [7] V. Taverniti, M. Stuknyte, M. Minuzzo, S. Arioli, I. De Noni, C. Scabiosi, Z. Martinez Cordova, I. Junttila, S. Hämäläinen, H. Turpeinen, D. Mora, M. Karp, M. Pesu, S. Guglielmetti, Applied and Environmental Microbiology, 79, 1221–1231 (2013) [8] I. De Noni, S. Cattaneo, Food Chemistry, 119, 560–566 (2010) [9] I. De Noni, Food Chemistry, 110, 897–903 (2008) [10] R. Russo, V. Severino, A. Mendez, J. Lliberia, A. Parente, A. Chambery, Journal of Mass Spectrometry, 47, 1407–1414 (2012)

A mass spectrometry approach to dairy science / M. Stuknyte, S. Cattaneo, F. Masotti, I. De Noni. ((Intervento presentato al convegno 40 anni di HPLC-MS e FT-MS : stato dell'arte, novità, innovazione e strumentazione tenutosi a Milano nel 2014.

A mass spectrometry approach to dairy science

M. Stuknyte
Primo
;
S. Cattaneo
Secondo
;
F. Masotti
Penultimo
;
I. De Noni
Ultimo
2014

Abstract

Bovine milk is a source of an array of (un)known (bioactive) compounds from a variety of molecular and chemical classes. Because of a such complex food matrix, accurate and sensitive analytical approaches are needed to identify newly formed molecules (e.g. bioactive milk non-nutrients or xenobiotics), to recognize chemical and enzymatic modifications which known milk components undergo upon processing, storage and in vitro digestion. In this perspective, tailored sample preparation followed by liquid chromatography/high resolution mass spectrometry (LC/HR-MS) represents a powerful analytical tool to solve some scientific issues in dairy sector. In this presentation, some of the current applications of MS in dairy science will be discussed with special regard to characterization of novel functional/(bio)active milk compounds [1], reliable identification of dairy markers (e.g. studying post-translational modifications [2], proteolytic phenomena [3–6], identification of bioactive non-nutrients [7–9]), traceability and confirmation of authenticity [10] of dairy products. [1] M. Stuknytė, S. Cattaneo, F. Masotti, I. De Noni, Food Chemistry, 168, 27–33 (2015) [2] S. Cattaneo, F. Masotti, L. Pellegrino, Journal of Agricultural and Food Chemistry, 57, 10689–10694 (2009) [3] S. Cattaneo, M. Stuknytė, L. Pellegrino, I. De Noni, Food Chemistry, 155, 179–185 (2014) [4] F. Masotti, I. De Noni, S. Cattaneo, M. Brasca, V. Rosi, M. Stuknyte, S. Morandi, L. Pellegrino, International Dairy Journal, 33, 90–96 (2013) [5] F. Masotti, J. A. Hogenboom, V. Rosi, I. De Noni, L. Pellegrino, International Dairy Journal, 20, 352–359 (2010) [6] S. Cattaneo, J. A. Hogenboom, F. Masotti, V. Rosi, L. Pellegrino, P. Resmini, Dairy Science and Technology, 88, 595–605 (2008) [7] V. Taverniti, M. Stuknyte, M. Minuzzo, S. Arioli, I. De Noni, C. Scabiosi, Z. Martinez Cordova, I. Junttila, S. Hämäläinen, H. Turpeinen, D. Mora, M. Karp, M. Pesu, S. Guglielmetti, Applied and Environmental Microbiology, 79, 1221–1231 (2013) [8] I. De Noni, S. Cattaneo, Food Chemistry, 119, 560–566 (2010) [9] I. De Noni, Food Chemistry, 110, 897–903 (2008) [10] R. Russo, V. Severino, A. Mendez, J. Lliberia, A. Parente, A. Chambery, Journal of Mass Spectrometry, 47, 1407–1414 (2012)
Settore AGR/16 - Microbiologia Agraria
Settore AGR/15 - Scienze e Tecnologie Alimentari
Settore BIO/10 - Biochimica
Divisione di Spettrometria di Massa della Società Chimica Italiana
http://www.spettrometriadimassa.it/Congressi/MI-12dic2014/MI-12dic2014.html
A mass spectrometry approach to dairy science / M. Stuknyte, S. Cattaneo, F. Masotti, I. De Noni. ((Intervento presentato al convegno 40 anni di HPLC-MS e FT-MS : stato dell'arte, novità, innovazione e strumentazione tenutosi a Milano nel 2014.
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/254497
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