A chemometric analysis of ligand-induced changes in intrinsic fluorescence of folate binding protein indicates a link between altered conformational structure and physico-chemical characteristics.

Ligand binding alters the conformational structure and physico-chemical characteristics of bovine folate binding protein (FBP). For the purpose of achieving further information we analyzed ligand (folate and methotrexate)-induced changes in the fluorescence landscape of FBP. Fluorescence excitation and emission two-dimensional (2D) spectra were recorded over a wide range of wavelengths on a Perkin-Elmer LS 55 spectrofluorometer at varying pH in different buffers, and the resulting three-dimensional data were subjected to a chemometric analysis, parallel factor analysis (PARAFAC).

Wavelength dependence of light-induced lipid oxidation and naturally occurring photosensitizers in cheese.

Degradation of the potential photosensitizers, riboflavin, chlorophyll, and porphyrin, in Danbo cheese by monochromatic light of wavelength 366, 436, or 546 nm was studied. Three cheeses were investigated, two conventional (16% fat and 25% fat) and one "organic" (25% fat). The effect of illumination was measured by fluorescence spectroscopy and analyzed using multiway and multivariate data analysis.

Fluorescence spectroscopy: a rapid tool for analyzing dairy products.

This paper gives a critical evaluation of the use of fluorescence spectroscopy for measuring chemical and physical changes in dairy products caused by processing and storage. Fluorescence spectroscopy is able to determine various properties of foods without use of chemicals and time-consuming sample preparation. This is shown by examples where the measurement of a given chemical parameter has been appropriately described and validated, as well as situations showing potential applications, but where further research and validation is required.

Application of fluorescence spectroscopy in the evaluation of light-induced oxidation in cheese.

Light-induced oxidation of semihard cheese has been evaluated by fluorescence spectroscopy. The cheese was packaged in two packaging materials and exposed to different storage conditions, which included light/dark storage, oxygen availability, and storage time (0, 4, 7, 14, 21, 42, 70, or 84 days). Fluorescence excitation-emission matrices (EEM) were analyzed by PARAFAC, which gave an estimation of the pure excitation and emission spectra of the fluorophores and the concentrations of these.

Fluorescence of muscle and connective tissue from cod and salmon.

Autofluorescence of salmon and cod muscle was measured and compared with autofluorescence of collagen type I and type V. Similarities between fluorescence of fish muscle and collagen were found in that the same peaks were obtained around 390, 430, and 480 nm. These similarities are supported by principal component analyses.