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© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Vibrational spectroscopy (mid-infrared (IR) and Raman) and its fingerprinting capabilities offer rapid, high-throughput, and non-destructive analysis of a wide range of sample types producing a characteristic chemical “fingerprint” with a unique signature profile. Nuclear magnetic resonance (NMR) spectroscopy and an array of mass spectrometry (MS) techniques provide selectivity and specificity for screening metabolites, but demand costly instrumentation, complex sample pretreatment, are labor-intensive, require well-trained technicians to operate the instrumentation, and are less amenable for implementation in clinics. The potential for vibration spectroscopy techniques to be brought to the bedside gives hope for huge cost savings and potential revolutionary advances in diagnostics in the clinic. We discuss the utilization of current vibrational spectroscopy methodologies on biologic samples as an avenue towards rapid cost saving diagnostics.

Details

Title
Vibrational Spectroscopy for Identification of Metabolites in Biologic Samples
Author
Hackshaw, Kevin V 1 ; Miller, Joseph S 2   VIAFID ORCID Logo  ; Aykas, Didem P 3   VIAFID ORCID Logo  ; Rodriguez-Saona, Luis 4 

 Department of Internal Medicine, Division of Rheumatology, Dell Medical School, The University of Texas, 1601 Trinity St, Austin, TX 78712, USA 
 Department of Medicine, Ohio University Heritage College of Osteopathic Medicine, Dublin, OH 43016, USA; [email protected] 
 Department of Food Science and Technology, Ohio State University, Columbus, OH 43210, USA; [email protected] (D.P.A.); [email protected] (L.R.-S.); Department of Food Engineering, Faculty of Engineering, Adnan Menderes University, Aydin 09100, Turkey 
 Department of Food Science and Technology, Ohio State University, Columbus, OH 43210, USA; [email protected] (D.P.A.); [email protected] (L.R.-S.) 
First page
4725
Publication year
2020
Publication date
2020
Publisher
MDPI AG
e-ISSN
14203049
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2550219011
Copyright
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.