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Preparation of drip samples from leg of lamb with extended shelf life for nuclear magnetic resonance metabolomics studies

journal contribution
posted on 2023-05-03, 22:11 authored by Linda SamuelssonLinda Samuelsson, Natalia Olivecrona, Nara Cônsolo, Marlon Martins dos ReisMarlon Martins dos Reis, Mariza ReisMariza Reis, Patrick Edwards
Metabolomics has been used for the analysis of meat samples for different applications. Using drip as a proxy for meat could offer an easy and non-invasive way of sampling meat, yielding a homogenous liquid sample easy to prepare for metabolomics analysis. There is currently no standard method for the preparation of drip samples for quantitative metabolomics. The aim of this study was to evaluate six different sample preparation methods for quantitative Nuclear Magnetic Resonance (NMR) metabolomics analysis of drip from a lamb leg with extended shelf life: centrifugation, ultrafiltration, and solvent precipitation using four different solvents or solvent mixtures. The six methods were evaluated based on protein removal efficiency, ability to quantify metabolites, metabolite concentrations, reproducibility, speed and relative cost. Three methods (ultrafiltration, solvent precipitation with either acetonitrile/acetone/methanol or chloroform/methanol) resulted in excellent protein removal, high concentrations of metabolites and high reproducibility and are therefore recommended for preparation of extended shelf life lamb leg drip samples for NMR metabolomics.

History

Rights statement

© 2020 Elsevier Ltd. All rights reserved.

Publication date

2020-09-02

Project number

  • Non revenue

Language

  • English

Does this contain Māori information or data?

  • No

Publisher

Elsevier

Journal title

Meat Science

ISSN

0309-1740

Citation

Samuelsson, L. M., Olivecrona, N., Cônsolo, N. N. B., Reis, M. M., Reis, M. G., & Edwards, P. J. B. (2020). Preparation of drip samples from leg of lamb with extended shelf life for nuclear magnetic resonance metabolomics studies. Meat Science, 172, 108304. doi:10.1016/j.meatsci.2020.108304

Report number

FBP 90314

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