Applications of Infrared and Raman Spectroscopies to Probiotic Investigation
Abstract
:1. Introduction
2. Brief Overview of the Fundamentals of Infrared and Raman Spectroscopies
Wavenumber (cm−1) | Assignment |
---|---|
~3500 | νO-H |
~3200 | Amide A of proteins |
2959 | ν(C-H3)as |
2934 | ν(C-H2)as |
2921 | ν(C-H2)as (fatty acids) |
2898 | νC-H (triple bond) |
2872 | ν(C-H3)s |
1741–1715 | ν(C-H2)s (fatty acids) |
~1695 | νC=O (carbonic and nucleic acids) |
~1685, ~1675 | Amide I from antiparallel β-sheets and β-turns of proteins |
~1655 | Amide I of α-helices of proteins |
~1637 | Amide I of β-sheets of proteins |
1548 | Amide II of proteins |
1515 | “Tyrosine” band |
1468 | δ(C-H2) |
~1400 | ν(C-O)s of COO− |
1310–1240 | Amide III of proteins |
1250–1220 | ν(P=O)as of PO2− |
1200–900 | C-O-C, C-O dominated by ring vibrations of carbohydrates C-O-P, P-O-P |
1085 | ν(P=O)s of PO2− |
720 | C-H rocking of >CH2 |
900–600 | “Fingerprint region” |
3. Analysis of the Spectral Information
4. Applications
4.1. Use of Vibrational Spectroscopic Methods in Taxonomy of Lactic Acid Bacteria and Probiotics
4.2. Use of Vibrational Spectroscopic Methods in the Preservation and Storage of Lactic Acid Bacteria and Probiotics
4.3. Use of Vibrational Spectroscopic Methods in Monitoring Lactic Acid Bacteria and Probiotics
4.4. Use of Vibrational Spectroscopic Imaging Techniques in the Study of Lactic Acid Bacteria and Probiotics
5. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Santos, M.I.; Gerbino, E.; Tymczyszyn, E.; Gomez-Zavaglia, A. Applications of Infrared and Raman Spectroscopies to Probiotic Investigation. Foods 2015, 4, 283-305. https://doi.org/10.3390/foods4030283
Santos MI, Gerbino E, Tymczyszyn E, Gomez-Zavaglia A. Applications of Infrared and Raman Spectroscopies to Probiotic Investigation. Foods. 2015; 4(3):283-305. https://doi.org/10.3390/foods4030283
Chicago/Turabian StyleSantos, Mauricio I., Esteban Gerbino, Elizabeth Tymczyszyn, and Andrea Gomez-Zavaglia. 2015. "Applications of Infrared and Raman Spectroscopies to Probiotic Investigation" Foods 4, no. 3: 283-305. https://doi.org/10.3390/foods4030283