mass-spectrometry-congress-2018-scientifictracks

allied

academies

Page 35

Journal of Systems Biology & Proteome Research

Volume 2

J u n e 2 5 - 2 7 , 2 0 1 8 | D u b l i n , I r e l a n d

MASS SPECTROMETRY

AND PROTEOMICS

International Conference on

Monica Bononi et al., J Syst Biol Proteome Res 2018, Volume 2

GC-C-IRMS AND

H-NMR

CHARACTERIZATION OF SYNTHETIC

BIS(METHYL-THIO)METHANE IN

TRUFFLE FLAVORINGS

Monica Bononi

, Fernando Tateo

, Francesca Benevelli

A Pennetta

and

G De Benedetto

University of Milan, Italy

Bruker Italia S.r.l., Viale Lancetti, Italy

University of Salento, Italy

uber magnatum

(white truffle),

Tuber aestivum

(summer truffle), and Tuber

melanosporum

(black truffle) are the most well-known species belonging

to the genus Tuber F.H.Several reports have considered the constituents

responsible for the typical aroma and have also studied the quantitative and

qualitative fluctuations of these compounds, depending upon truffle type and

geographical origin [1-5]. The corresponding naturally-occurring identical

compound, easily synthesized by the petroleum oil industry and supported

in olive oil, is used as a flavoring agent for truffle flavored food products.

Among the “white truffle-like” flavored foods, extra virgin olive oil, flavored

with bis(methyl-thio)methane (BMTM), used as a seasoning occupies the

most important position in the market. The largely distributed flavored

seasoning offered an opportunity to characterize the synthetic BMTM by

Isotope Ratio Mass Spectrometry (IRMS) and Proton Nuclear Magnetic

Resonance (1H-NMR) spectroscopy. Analysis by GC-C-IRMS of various

samples of synthetic BMTM from different origins allowed the investigation

of the global δ 13C values. Analysis by 1H NMR of a synthetic standard and

of a “white truffle-like” flavor consisting of synthetic BMTM as the principal

component allowed the investigation of the isotopic distribution of 13C/12C

ratio in two characteristic sites of this molecule. An easily produced extract

using methanol-d4 allowed the identification and the characterization

of BMTM available in “white truffle-like” flavorings distributed on the

specialized flavorings market as synthetic BMTM supported in olive oil. The

data reported in this paper are the first GC-C-IRMS and 1H NMR contributions

to the characterization of synthetic BMTM available on the flavoring market

and in “white truffle” flavors used to prepare the seasoning produced by

dilution of BMTM in olive oil. Here, the behavior of 3D printed chitosan (CH)

or CH/hyaluronic acid-based scaffolds was explored in terms of mechanical,

morphological properties, and adsorbing properties of low molecular weight

molecules and proteins contained in Dulbecco’s modified medium High

Glucose (DMEM) and bovine fetal serum (FBS), as a function of the gelation

process. Scaffolds were made by a home-made 3D cryo-printing process

from formulations with different concentrations of chitosan and chitosan

and hyaluronic acid, gelled in 1.5 M potassium hydroxide, 1.5 M sodium

carbonate or 28% w / v ammonia vapors. The

water content of the scaffolds together with their

mechanical strength and SEM morphological

analyzes were evaluated. Finally, absorption

tests were performed in order to qualitatively

and qualitatively evaluate which substances the

scaffold absorbs from the fetal bovine serum

and the medium DMEM High Glucose. The

analysis conducted by triple quadrupole and

high resolution Orbitrap mass spectrometry,

revealed that the scaffolds are able to absorb

biological molecules present in medium and

serum, and electrostatic interactions are the

main driving forces. Furthermore, molecules

presenting an aromatic ring or a sulfur group

exhibited a preferred interaction pathway with

the CH/HA scaffolds. The results as a function

of the scaffold properties were presented and

discussed.

monica.bononi@unimi.it