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Nokhoijav E, Guba A, Vadadokhau U, Tőzsér J, Győri Z, Kalló G, Csősz É. Comparative Analysis of Amino Acid and Biogenic Amine Compositions of Fermented Grape Beverages. Metabolites 2023; 13:892. [PMID: 37623836 PMCID: PMC10456964 DOI: 10.3390/metabo13080892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 07/24/2023] [Accepted: 07/26/2023] [Indexed: 08/26/2023] Open
Abstract
Amino acids and biogenic amines are important components of food and beverages. In grape-derived products such as wine and wine vinegar, they can have different origins and can influence the odor and taste of the products. Their concentration is influenced by the grape variety, vintage, and winemaking process. In our study, we carried out an LC-MS-based comparative analysis of 22 grape-derived beverages, including three different wine types and four wine vinegar samples from the Tokaj region in Hungary. The concentrations of 23 amino acids and 10 biogenic amines were examined, and the differences among the sample types were analyzed. The differences in the concentrations of some metabolites between Aszú-Furmint pairs originating from the same wineries and year provide information on the effect of botrytized grape on wine composition. Our data can provide further evidence on how the production process shapes the metabolite content of beverages and highlight the nutritional value of wine vinegar.
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Affiliation(s)
- Erdenetsetseg Nokhoijav
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
- Doctoral School of Molecular Cellular and Immune Biology, University of Debrecen, 4032 Debrecen, Hungary
| | - Andrea Guba
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
- Doctoral School of Molecular Cellular and Immune Biology, University of Debrecen, 4032 Debrecen, Hungary
| | - Uladzislau Vadadokhau
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
- Doctoral School of Molecular Cellular and Immune Biology, University of Debrecen, 4032 Debrecen, Hungary
| | - József Tőzsér
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
| | - Zoltán Győri
- Institute of Nutrition, Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, 4032 Debrecen, Hungary;
| | - Gergő Kalló
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
| | - Éva Csősz
- Proteomics Core Facility, Department of Biochemistry and Molecular Biology, Faculty of Medicine, University of Debrecen, 4032 Debrecen, Hungary; (E.N.); (A.G.); (U.V.); (J.T.); (G.K.)
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Imanzadeh H, Sefid-Sefidehkhan Y, Afshary H, Afruz A, Amiri M. Nanomaterial-based electrochemical sensors for detection of amino acids. J Pharm Biomed Anal 2023; 230:115390. [PMID: 37079932 DOI: 10.1016/j.jpba.2023.115390] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 03/24/2023] [Accepted: 04/08/2023] [Indexed: 04/22/2023]
Abstract
Amino acids are the building blocks of proteins and muscle tissue. They also play a significant role in physiological processes related to energy, recovery, mood, muscle and brain function, fat burning and stimulating growth hormone or insulin secretion. Accurate determination of amino acids in biological fluids is necessary because any changes in their normal ranges in the body warn diseases like kidney disease, liver disease, type 2 diabetes and cancer. To date, many methods such as liquid chromatography, fluorescence mass spectrometry, etc. have been used for the determination of amino acids. Compared with the above techniques, electrochemical systems using modified electrodes offer a rapid, accurate, cheap, real-time analytical path through simple operations with high selectivity and sensitivity. Nanomaterials have found many interests to create smart electrochemical sensors in different application fields e.g. biomedical, environmental, and food analysis because of their exceptional properties. This review summarizes recent advances in the development of nanomaterial-based electrochemical sensors in 2017-2022 for the detection of amino acids in various matrices such as serum, urine, blood and pharmaceuticals.
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Affiliation(s)
- Hamideh Imanzadeh
- Department of Chemistry, University of Mohaghegh Ardabili, Ardabil, Iran
| | | | - Hosein Afshary
- Department of Chemistry, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Ali Afruz
- Department of Chemistry, University of Mohaghegh Ardabili, Ardabil, Iran
| | - Mandana Amiri
- Department of Chemistry, University of Mohaghegh Ardabili, Ardabil, Iran.
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3
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Baenas N, García-Viguera C, Domínguez-Perles R, Medina S. Winery By-Products as Sources of Bioactive Tryptophan, Serotonin, and Melatonin: Contributions to the Antioxidant Power. Foods 2023; 12:foods12081571. [PMID: 37107366 PMCID: PMC10137535 DOI: 10.3390/foods12081571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2023] [Revised: 03/29/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
The amino acid tryptophan and its derived molecules serotonin and melatonin are involved in a wide range of physiological functions that contribute significantly to human health, namely antioxidant, immune-active, and neurological properties. Grapes and wine are a source of these compounds, but their presence in wine by-products remains underexplored. Therefore, the aim of this work was the identification and quantification of tryptophan, serotonin, and melatonin in winery by-products (grape stems, grape pomace, and wine lees) by ultra-high performance liquid chromatography coupled to electrospray ionization and mass spectrometer with triple-quadrupole technology (UHPLC-ESI-QqQ-MS/MS), as well as the evaluation of the extracts obtained (by applying specific extraction conditions for each of them) for their antioxidant and reducing capacity (by three different and complementary methods: FRAP, ABTS•+, and ORAC). Furthermore, correlation analyses were developed to establish the contribution of the different analytes to the total antioxidant activity. The main results obtained pointed out grape stems as the by-product with the highest tryptophan content (96.28 mg/kg dw) and antioxidant capacity (142.86, 166.72, and 363.24 mmol TE/kg dw, FRAP, ABTS•+, and ORAC, respectively), while serotonin and melatonin were the predominant derivatives in grape pomace (0.086 and 0.902 µg/kg dw, respectively). The antioxidant capacity of the standards was also analysed at the concentrations found in the matrices studied. A significant correlation was found between the concentration of the pure tryptophan standard and the antioxidant capacity (ABTS•+, r2 = 0.891 at p < 0.001 (***); FRAP, r2 = 0.885 at p < 0.01 (**); and ORAC, r2 = 0.854 at p < 0.01 (**)). According to these results, winery by-products can be highlighted as valuable materials to be used as novel ingredients containing tryptophan, serotonin, and melatonin, while tryptophan was identified as the most relevant contributor (out of phenolic compounds) to the antioxidant capacity exhibited by wine by-products.
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Affiliation(s)
- Nieves Baenas
- Department of Food Technology, Food Science and Nutrition, Faculty of Veterinary Sciences, Regional Campus of International Excellence "Campus Mare-Nostrum", Campus de Espinardo, University of Murcia, 30100 Murcia, Spain
| | - Cristina García-Viguera
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de, Alimentos, CEBAS-CSIC, Campus of the University of Murcia-25, Espinardo, 30100 Murcia, Spain
| | - Raúl Domínguez-Perles
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de, Alimentos, CEBAS-CSIC, Campus of the University of Murcia-25, Espinardo, 30100 Murcia, Spain
| | - Sonia Medina
- Laboratorio de Fitoquímica y Alimentos Saludables (LabFAS), Departamento de Ciencia y Tecnología de, Alimentos, CEBAS-CSIC, Campus of the University of Murcia-25, Espinardo, 30100 Murcia, Spain
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4
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Wu Y, Zhao M, Xia Y, Sun W, Xiong G, Shi L, Qiao Y, Wu W, Ding A, Chen L, Wang L, Chen S. Deterioration of muscle quality caused by ammonia exposure in rainbow trout (Oncorhynchus mykiss). FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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5
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She Z, Zou H, You L. Tuning the selectivity of amino acid recognition with dynamic covalent bond constrained fluorophores in aqueous media. Org Biomol Chem 2022; 20:6897-6904. [PMID: 35972458 DOI: 10.1039/d2ob01361d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The recognition and discrimination of amino acids are generating continuous interest due to their importance. Herein we developed a series of dynamic covalent reaction constrained aldehyde-derived fluorescent probes for the binding of amino acids with tunable selectivity. Diverse emission behaviors were obtained via pH triggered movement of ring-chain tautomerization equilibrium of aldehyde probes. By taking advantage of the distinct pKa and reactivity of aldehyde probes and amino acids, unique fluorescence signaling patterns were generated, and the selectivity for amino acid recognition was further modulated. The selective recognition of Cys/Hcy was attained at pH 7.4 as a result of thiazolidine formation. The manipulation of the reactivity at pH 10 enabled the realization of high selectivity for His and Cys, respectively. Moreover, pH and redox stimuli-responsive dynamic covalent networks were constructed for the regulation of amino acid recognition. The strategies and results described should be appealing in many aspects, including dynamic assemblies, molecular sensing, biological labeling, and smart materials.
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Affiliation(s)
- Zijian She
- College of Chemistry and Material Science, Fujian Normal University, Fuzhou 350007, China.,State Key Laboratory of Structural Chemistry, Fujian Institute of Research on the Structure of Matter, Chinese Academy of Sciences, Fuzhou 350002, China.
| | - Hanxun Zou
- State Key Laboratory of Structural Chemistry, Fujian Institute of Research on the Structure of Matter, Chinese Academy of Sciences, Fuzhou 350002, China.
| | - Lei You
- College of Chemistry and Material Science, Fujian Normal University, Fuzhou 350007, China.,State Key Laboratory of Structural Chemistry, Fujian Institute of Research on the Structure of Matter, Chinese Academy of Sciences, Fuzhou 350002, China. .,Fujian Science & Technology Innovation Laboratory for Optoelectronic Information of China, Fuzhou 350108, China
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Li C, Lai X, Luo K, Zheng Y, Liu K, Wan X. Integrated metabolomic and transcriptomic analyses of two peanut (Arachis hypogaea L.) cultivars differing in amino acid metabolism of the seeds. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 185:132-143. [PMID: 35688083 DOI: 10.1016/j.plaphy.2022.05.037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/05/2022] [Revised: 04/14/2022] [Accepted: 05/30/2022] [Indexed: 05/02/2023]
Abstract
Peanut is an important economic crop worldwide. The content of amino acids, especially essential amino acids, is an important nutritional quality trait of peanut seeds. However, the regulation of amino acid metabolism in peanut seeds is poorly understood. Here, two peanut cultivars, Zhonghuahei 1 and Zhongkaihua 151, with high and low free amino acids in mature seeds, respectively, were selected to investigate the regulatory mechanisms of amino acids during seed development. Zhonghuahei 1 is composed of significantly higher arginine (Arg), asparagine (Asn), and glutamate (Glu) contents than Zhongkaihua 151. However, the metabolomic analyses indicated that the contents of most amino acids were significantly lower in Zhonghuahei 1 at the early developmental stage, while they were reverse at the middle and late stages. Transcriptomic analyses also revealed that the differentially expressed genes between the two cultivars during different stages were enriched in multiple pathways associated with amino acid metabolism. Among them, the Arg biosynthesis pathway showed different regulatory profiles between the two cultivars according to the temporal analysis of gene expression patterns. Subsequent gene co-expression network analysis showed that the gene module darkorange was significantly correlated with Arg content, with an enriched Arg biosynthesis pathway. Accordingly, a gene regulatory network for Arg biosynthesis and metabolism, including key genes (ALDH, ASS1, OTC, and GAD) and transcription factors (GATA, HEX, and ATF), was constructed. These findings provide insights into the regulatory network of amino acid metabolism in peanuts and provide candidate genes that can be applied to facilitate peanut breeding with desirable seeds.
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Affiliation(s)
- Chunmei Li
- Guangzhou Key Laboratory for Research and Development of Crop Germplasm Resources, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China.
| | - Xiaofeng Lai
- Guangzhou Key Laboratory for Research and Development of Crop Germplasm Resources, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China.
| | - Kaiqing Luo
- Guangzhou Key Laboratory for Research and Development of Crop Germplasm Resources, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China.
| | - Yixiong Zheng
- Guangzhou Key Laboratory for Research and Development of Crop Germplasm Resources, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China.
| | - Kai Liu
- Guangzhou Key Laboratory for Research and Development of Crop Germplasm Resources, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China.
| | - Xiaorong Wan
- Guangzhou Key Laboratory for Research and Development of Crop Germplasm Resources, Zhongkai University of Agriculture and Engineering, Guangzhou, 510225, China.
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7
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Kaddah MMY, Ali HM, Hammad SF, El-Malla SF. New quantification method for monitoring eighteen L-amino acids levels in schizophrenic patients by high-performance liquid chromatography coupled to tandem quadrupole mass spectrometer. Biomed Chromatogr 2022; 36:e5472. [PMID: 35906747 DOI: 10.1002/bmc.5472] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 07/07/2022] [Accepted: 07/26/2022] [Indexed: 11/07/2022]
Abstract
A fast, uncomplicated, sensitive, and fully validated high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) method has been developed for estimating L-amino acids in the plasma of schizophrenic patients. The gradient-elution chromatographic method was implemented with the Luna® PFP column (50 × 2.0 mm, 5-μm), and a mobile phase of 0.1% formic acid in water and methanol was used. The intraday and interday variability of the L-amino acids were less than 13.11%, and their accuracy ranged from 85.14 - 116.75% at the quality control levels and the lower limit of quantification (LLOQ) ranged from 2.5 - 15 nM. The extraction efficiency (apparent recovery) of amino acids from healthy plasma was employed by spiking the plasma with standard amino acids at the quality control levels. Their percentage recoveries ranged from 80.4% to 119.94%. Our method has a short run time and fast sample preparation compared with existing methods, which are suffered from long preparative steps and/or time-consuming analysis, restricted reagents, and suboptimal performance characteristics presently available technologies. Therefore, the proposed HPLC-MS/MS method was effectively applied for monitoring the L-amino acids in the plasma of schizophrenic patients and healthy volunteers.
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Affiliation(s)
- Mohamed M Y Kaddah
- Pharmaceutical and Fermentation Industries Development Center, City of Scientific Research and Technological Applications, Alexandria, Egypt
| | - Heba M Ali
- Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Tanta University, Tanta, Egypt
| | - Sherin F Hammad
- Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Tanta University, Tanta, Egypt
| | - Samah F El-Malla
- Department of Pharmaceutical Analytical Chemistry, Faculty of Pharmacy, Tanta University, Tanta, Egypt
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8
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Twenty years of amino acid determination using capillary electrophoresis: A review. Anal Chim Acta 2021; 1174:338233. [DOI: 10.1016/j.aca.2021.338233] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 01/14/2021] [Accepted: 01/16/2021] [Indexed: 12/28/2022]
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9
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Román-Camacho JJ, Mauricio JC, Santos-Dueñas IM, García-Martínez T, García-García I. Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach. Food Microbiol 2021; 98:103799. [PMID: 33875225 DOI: 10.1016/j.fm.2021.103799] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Revised: 03/20/2021] [Accepted: 03/30/2021] [Indexed: 11/16/2022]
Abstract
Vinegar is elaborated using a semi-continuous submerged culture of a complex microbiota of acetic acid bacteria. The genus Komagataeibacter provides much of the proteins of the metaproteome, being K. europaeus the main species working in this environment. In this work, the protein profile of the vinegar microbiota, obtained by means of liquid chromatography-tandem mass spectrometry (LC-MS/MS) in samples from different cycle times of an acetification process using an alcohol medium, has been used to describe the functional metaproteome throughout the process. The analysis was focused on Komagataeibacter species which supplied about 90% of the metaproteome and particularly K. europaeus which accounts for more than 70%. According to these results, the natural behaviour of a microbial community in vinegar has been predicted at a quantitative proteomic level. The results revealed that most of the identified proteins involved in the metabolism of amino acids, biosynthesis of proteins, and energy production related-metabolic pathways increased their expression throughout the cycle loading phase and afterwards experimented a decrease coming into play other proteins acting against acetic acid stress. These findings may facilitate a better understanding of the microbiota's role and contributing to obtain a quality product.
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Affiliation(s)
- Juan J Román-Camacho
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Severo Ochoa Building (C6), Agrifood Campus of International Excellence ceiA3, University of Cordoba, Ctra. N-IV-A, Km 396, 14014, Córdoba, Spain.
| | - Juan C Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Severo Ochoa Building (C6), Agrifood Campus of International Excellence ceiA3, University of Cordoba, Ctra. N-IV-A, Km 396, 14014, Córdoba, Spain.
| | - Inés M Santos-Dueñas
- Department of Inorganic Chemistry and Chemical Engineering, Chemical Engineering Area, Marie Curie Building (C3), Agrifood Campus of International Excellence ceiA3, University of Cordoba, Ctra. N-IV-A, Km 396, 14014, Córdoba, Spain.
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Severo Ochoa Building (C6), Agrifood Campus of International Excellence ceiA3, University of Cordoba, Ctra. N-IV-A, Km 396, 14014, Córdoba, Spain.
| | - Isidoro García-García
- Department of Inorganic Chemistry and Chemical Engineering, Chemical Engineering Area, Marie Curie Building (C3), Agrifood Campus of International Excellence ceiA3, University of Cordoba, Ctra. N-IV-A, Km 396, 14014, Córdoba, Spain.
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Palomino-Vasco M, Acedo-Valenzuela MI, Rodríguez-Cáceres MI, Mora-Díez N. Monitoring winemaking process using tyrosine influence in the excitation-emission matrices of wine. Food Chem 2020; 344:128721. [PMID: 33272754 DOI: 10.1016/j.foodchem.2020.128721] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Revised: 11/17/2020] [Accepted: 11/20/2020] [Indexed: 11/28/2022]
Abstract
Wine samples collected during the winemaking process have been analyzed employing a previously optimized UHPLC-FD method, determining their biogenic amines and amino acids profile. The results obtained have been submitted to a statistical analysis from which it was extracted that the most influential analyte was tyrosine. Thanks to its fluorescence, a method for its determination by excitation-emission matrices has been proposed. The accuracy of the method has been checked by means of Elliptical Joint Confidence Region test. The winemaking process has been monitored with this method, obtaining a faster and cheaper way to follow the process.
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Affiliation(s)
- Mónica Palomino-Vasco
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain.
| | - María Isabel Acedo-Valenzuela
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain
| | - María Isabel Rodríguez-Cáceres
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain
| | - Nielene Mora-Díez
- Department of Analytical Chemistry and Research Institute on Water, Climate Change and Sustainability (IACYS), Faculty of Sciences, University of Extremadura, Badajoz 06006, Spain
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Qiu X, Reynolds R, Johanningsmeier S, Truong VD. Determination of free amino acids in five commercial sweetpotato cultivars by hydrophilic interaction liquid chromatography-mass spectrometry. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103522] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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12
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Li X, Chen S, Dong B, Dai X. New insight into the effect of thermal hydrolysis on high solid sludge anaerobic digestion: Conversion pathway of volatile sulphur compounds. CHEMOSPHERE 2020; 244:125466. [PMID: 32050325 DOI: 10.1016/j.chemosphere.2019.125466] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2019] [Revised: 11/22/2019] [Accepted: 11/24/2019] [Indexed: 06/10/2023]
Abstract
Untreated sludge (total solids = 10%) and thermally hydrolysed sludge (total solids = 10%) were subjected to high-solid anaerobic digestion (HSAD) to study the effect of thermal hydrolysis pre-treatment (THP) on the conversion pathways of volatile sulphur compounds (VSCs). Typical VSCs were detected in the gas produced by THP at 160 °C for 30 min, including H2S, methyl mercaptan (MM), dimethyl sulphide (DMS) and dimethyl disulphide (DMDS). After THP, the organic sulphide ratio in the treated sludge had decreased from 96% to 90%, and inorganic sulphide had increased from 4% to 10%. In the THS (THP + HSAD) group, the productivity and total volume of VSCs were significantly increased. These results suggest that THP directly promotes converting organic sulphur (OS) into VSCs. Further tests revealed that THP increased the activity of reductases (adenine phosphate sulphate reductase and sulphite reductase), OS hydrolysis was the main source of VSCs in biogas, and MM could be converted into H2S (78%), DMS (18%) and DMDS (4%). These findings are used to elucidate the conversion pathway of sulphides in HSAD.
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Affiliation(s)
- Xin Li
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai, 200092, PR China.
| | - Sisi Chen
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai, 200092, PR China.
| | - Bin Dong
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai, 200092, PR China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai, PR China.
| | - Xiaohu Dai
- State Key Laboratory of Pollution Control and Resource Reuse, School of Environmental Science and Engineering, Tongji University, 1239 Siping Road, Shanghai, 200092, PR China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai, PR China.
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13
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Liu Y, Han F, Liu Y, Wang W. Determination of Biogenic Amines in Wine Using Modified Liquid-Liquid Extraction with High Performance Liquid Chromatography-Fluorescence Detector. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01710-w] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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14
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Rueda ÁA, Jurado JM, de Pablos F, León-Camacho M. Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content. Foods 2020; 9:E82. [PMID: 31940912 PMCID: PMC7022291 DOI: 10.3390/foods9010082] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 01/08/2020] [Accepted: 01/09/2020] [Indexed: 11/16/2022] Open
Abstract
In this paper, the differentiation of three ripening stages, postsalting, drying, and cellar, of Iberian dry-cured ham has been carried out according to their free amino acids contents. Eighteen L-amino acids, alanine, 2-aminobutanoic acid, aspartic acid, cysteine, glutamine, glycine, histidine, hydroxyproline, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tyrosine, and valine have been determined by gas chromatography with derivatization with N,O-bis(trimethylsilyl)-trifluoroacetamide. Gas chromatography-mass spectrometry was used to confirm the presence of the eighteen amino acids in the ham samples, and gas chromatography using a DB-17HT column and flame ionization detector was used for quantitative determination. Extraction with a mixture methanol-acetonitrile has been carried out, achieving recoveries in the range 52-164%. Methimazole was used as internal standard. Limits of detection ranged between 7.0 and 611.7 mg·kg-1. Free amino acids have been used as chemical descriptors to differentiate between the ripening stages. Principal component analysis and linear discriminant analysis have been used as chemometric techniques, achieving complete differentiation between the ripening stages. Alanine, tyrosine, glutamine, proline, 2-aminobutanoic acid, cysteine, and valine were the most differentiating amino acids.
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Affiliation(s)
- Ángela Alcazar Rueda
- Department of Analytical Chemistry, Faculty of Chemistry, University of Seville, calle Profesor García González 1, E-41012 Seville, Spain (J.M.J.); (F.d.P.)
| | - José Marcos Jurado
- Department of Analytical Chemistry, Faculty of Chemistry, University of Seville, calle Profesor García González 1, E-41012 Seville, Spain (J.M.J.); (F.d.P.)
| | - Fernando de Pablos
- Department of Analytical Chemistry, Faculty of Chemistry, University of Seville, calle Profesor García González 1, E-41012 Seville, Spain (J.M.J.); (F.d.P.)
| | - Manuel León-Camacho
- Lipid Characterization and Quality Department. Instituto de la Grasa (C.S.I.C.), Ctra. Utrera km 1, Campus Universitario Pablo de Olavide, Edificio 46, E-41013 Seville, Spain
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15
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Simultaneous Determination of Taurine, N-Acetylcysteine, Glycine and Methionine in Commercial Formulations by High-Performance Liquid Chromatography. Chromatographia 2019. [DOI: 10.1007/s10337-019-03808-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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16
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Compositional characterization study on high -molecular -mass polymeric polyphenols in red wines by chemical degradation. Food Res Int 2019; 123:440-449. [DOI: 10.1016/j.foodres.2019.04.056] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 04/17/2019] [Accepted: 04/23/2019] [Indexed: 12/25/2022]
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17
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Determination of free tyrosine in equestrian supplements by LC–MS/MS and comparison of its quantity with total free amino acids content in view of doping control. Microchem J 2019. [DOI: 10.1016/j.microc.2018.12.033] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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18
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Dynamic of biogenic amines and precursor amino acids during cabernet sauvignon vinification. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.029] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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19
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Karasinski J, Elguera JCT, Ibarra AAG, Wrobel K, Bulska E, Wrobel K. Comparative Evaluation of Red Wine from Various European Regions Using Mass Spectrometry Tools. ANAL LETT 2018. [DOI: 10.1080/00032719.2018.1442472] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jakub Karasinski
- Faculty of Chemistry, Biological and Chemical Research Centre, University of Warsaw, Warsaw, Poland
| | | | | | - Kazimierz Wrobel
- Department of Chemistry, University of Guanajuato, Guanajuato, Mexico
| | - Ewa Bulska
- Faculty of Chemistry, Biological and Chemical Research Centre, University of Warsaw, Warsaw, Poland
| | - Katarzyna Wrobel
- Department of Chemistry, University of Guanajuato, Guanajuato, Mexico
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20
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Yang W, Zhu G, Zhou G, Liu Y, Shao J, Xie B. Alterations of glutamine and glutamate levels in patients and rats with hepatocellular carcinoma. J LIQ CHROMATOGR R T 2018. [DOI: 10.1080/10826076.2018.1485034] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Wenlong Yang
- Department of Infectious Diseases, The Second Affiliated Hospital of Nanchang University, School of Pharmaceutical Science, Nanchang University, Nanchang, PR China
| | - Guojian Zhu
- Department of Infectious Diseases, The Second Affiliated Hospital of Nanchang University, School of Pharmaceutical Science, Nanchang University, Nanchang, PR China
- Department of Infectious Diseases, The Fifth People’s Hospital, Ganzhou, PR China
| | - Guanlin Zhou
- Department of Infectious Diseases, The Second Affiliated Hospital of Nanchang University, School of Pharmaceutical Science, Nanchang University, Nanchang, PR China
| | - Yan Liu
- Department of Infectious Diseases, The Second Affiliated Hospital of Nanchang University, School of Pharmaceutical Science, Nanchang University, Nanchang, PR China
| | - Jianghua Shao
- Jiangxi Provincial Key Laboratory of Molecular Medicine, The Second Affiliated Hospital of Nanchang University, Nanchang, PR China
| | - Baogang Xie
- Department of Infectious Diseases, The Second Affiliated Hospital of Nanchang University, School of Pharmaceutical Science, Nanchang University, Nanchang, PR China
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21
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Potentiometric sensors arrays based on perfluorinated membranes and silica nanoparticles with surface modified by proton-acceptor groups, for the determination of aspartic and glutamic amino acids anions and potassium cations. J Electroanal Chem (Lausanne) 2018. [DOI: 10.1016/j.jelechem.2018.03.028] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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22
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Abstract
Biogenic amines (BAs) are detrimental to health and originate in foods mainly from decarboxylation of the corresponding amino acid by the activity of exogenous enzymes released by various microorganisms. BAs can be generated at different stages of the wine production. Some of them are formed in the vineyard and are normal constituents of grapes with amounts varying with variety, soil type and composition, fertilization and climatic conditions during growth and degree of maturation. BAs can be also formed by the yeasts during the alcoholic fermentation (AF), as well as by the action of bacteria involved in the malolactic fermentation (MLF). As aminogenesis is a complex and multifactorial phenomenon, the studies carried out to identify the main vinification stage of BAs production yielded contradictory results. In particular, there is not a general consensus yet on which fermentation supports mostly the accumulation of BAs in wine. In this context, the aim of the present paper deals with the most recent results related with the influence of alcoholic and malolactic fermentation parameters on BAs-producer microorganism in wine.
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Ren J, Wang S, Ning Y, Wang M, Wang L, Zhang B, Zhu B. The impact of over-maturation on the sensory and nutritional quality of Gouqi (Chinese wolfberry) wine. JOURNAL OF THE INSTITUTE OF BREWING 2017. [DOI: 10.1002/jib.469] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Jie Ren
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
| | - Shaoyang Wang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
| | - Yan Ning
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
| | - Mengze Wang
- Ningxia Senmiao Goji Technology Development Co. Ltd.; Yinchuan Ningxia 750000 China
| | - Liying Wang
- Ningxia Senmiao Goji Technology Development Co. Ltd.; Yinchuan Ningxia 750000 China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Technology; Beijing Forestry University; Beijing 100083 China
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Oldekop ML, Rebane R, Herodes K. Dependence of matrix effect on ionization polarity during LC-ESI-MS analysis of derivatized amino acids in some natural samples. EUROPEAN JOURNAL OF MASS SPECTROMETRY (CHICHESTER, ENGLAND) 2017; 23:245-253. [PMID: 29028381 DOI: 10.1177/1469066717711026] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Matrix effect, the influence of co-eluting components on the ionization efficiency of the analyte, affects the trueness and precision of the LC-ESI-MS analysis. Derivatization can reduce or eliminate matrix effect, for example, diethyl ethoxymethylenemalonate (DEEMM) derivatives have shown less matrix effect compared to other derivatives. Moreover, the use of negative ion mode can further reduce matrix effect. In order to investigate the combination of derivatization and different ionization modes, an LC-ESI-MS/MS method using alternating positive/negative ion mode was developed and validated. The analyses in positive and negative ion modes had comparable limit of quantitation values. The influence of ESI polarity on matrix effect was investigated during the analysis of 22 DEEMM-derivatized amino acids in herbal extracts and honeys. Sample dilution approach was used for the evaluation of the presence of matrix effect. Altogether, 4 honeys and 11 herbal extracts were analyzed, and the concentrations of 22 amino acids in the samples are presented. In the positive ion mode, matrix effect was observed for several amino acid derivatives and the matrix effect was stronger in honey samples compared to the herbal extracts. The negative ion mode was free from matrix effect, with only few exceptions in honeys (average relative standard deviation over all analytes and matrices was 8%; SD = 7%). The matrix effect was eliminated in the positive ion mode by sample dilution and agreement between concentrations from the two ion modes was achieved for most amino acids. In conclusion, it was shown that the combination of derivatization and negative ion mode can be a powerful tool for minimizing matrix effect in more complicated applications.
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25
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Effects on grape amino acid concentration through foliar application of three different elicitors. Food Res Int 2017; 99:688-692. [DOI: 10.1016/j.foodres.2017.06.022] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2017] [Revised: 06/06/2017] [Accepted: 06/10/2017] [Indexed: 11/19/2022]
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26
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Nalazek-Rudnicka K, Wasik A. Development and validation of an LC-MS/MS method for the determination of biogenic amines in wines and beers. MONATSHEFTE FUR CHEMIE 2017; 148:1685-1696. [PMID: 28824206 PMCID: PMC5541114 DOI: 10.1007/s00706-017-1992-y] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2017] [Accepted: 05/02/2017] [Indexed: 11/28/2022]
Abstract
Abstract Biogenic amines are group of organic, basic, nitrogenous compounds that naturally occur in plant, microorganism, and animal organisms. Biogenic amines are mainly produced through decarboxylation of amino acids. They are formed during manufacturing of some kind of food and beverages such as cheese, wine, or beer. Histamine, cadaverine, agmatine, tyramine, putrescine, and β-phenylethylamine are the most common biogenic amines found in wines and beers. This group of compounds can be toxic at high concentrations; therefore, their control is very important. Analysis of biogenic amines in alcoholic drinks (beers and wines) was carried out by HPLC–MS/MS after their derivatization with p-toluenesulfonyl chloride (tosyl chloride). The developed method has been applied for analysis of seventeen biogenic amines in twenty-eight samples of lager beers and in twelve samples of different homemade wines (white grape, red grape, strawberry, chokeberry, black currant, plum, apple, raspberry, and quince). The developed method is sensitive and repeatable for majority of the analytes. It is versatile and can be used for the determination of biogenic amines in various alcoholic beverages. Graphical abstract ![]()
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Affiliation(s)
- Katarzyna Nalazek-Rudnicka
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland
| | - Andrzej Wasik
- Department of Analytical Chemistry, Faculty of Chemistry, Gdańsk University of Technology, ul. G. Narutowicza 11/12, 80-233 Gdańsk, Poland
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Mandl K, Silhavy-Richter K, Korntheuer K, Prinz M, Patzl-Fischerleitner E, Eder R. Influence of different yeasts on the amino acid pattern of rosé wine. BIO WEB OF CONFERENCES 2017. [DOI: 10.1051/bioconf/20170902014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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28
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Yin H, Zhang R, Xia M, Bai X, Mou J, Zheng Y, Wang M. Effect of aspartic acid and glutamate on metabolism and acid stress resistance of Acetobacter pasteurianus. Microb Cell Fact 2017; 16:109. [PMID: 28619110 PMCID: PMC5472864 DOI: 10.1186/s12934-017-0717-6] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2017] [Accepted: 06/05/2017] [Indexed: 11/25/2022] Open
Abstract
Background Acetic acid bacteria (AAB) are widely applied in food, bioengineering and medicine fields. However, the acid stress at low pH conditions limits acetic acid fermentation efficiency and high concentration of vinegar production with AAB. Therefore, how to enhance resistance ability of the AAB remains as the major challenge. Amino acids play an important role in cell growth and cell survival under severe environment. However, until now the effects of amino acids on acetic fermentation and acid stress resistance of AAB have not been fully studied. Results In the present work the effects of amino acids on metabolism and acid stress resistance of Acetobacter pasteurianus were investigated. Cell growth, culturable cell counts, acetic acid production, acetic acid production rate and specific production rate of acetic acid of A. pasteurianus revealed an increase of 1.04, 5.43, 1.45, 3.30 and 0.79-folds by adding aspartic acid (Asp), and cell growth, culturable cell counts, acetic acid production and acetic acid production rate revealed an increase of 0.51, 0.72, 0.60 and 0.94-folds by adding glutamate (Glu), respectively. For a fully understanding of the biological mechanism, proteomic technology was carried out. The results showed that the strengthening mechanism mainly came from the following four aspects: (1) Enhancing the generation of pentose phosphates and NADPH for the synthesis of nucleic acid, fatty acids and glutathione (GSH) throughout pentose phosphate pathway. And GSH could protect bacteria from low pH, halide, oxidative stress and osmotic stress by maintaining the viability of cells through intracellular redox equilibrium; (2) Reinforcing deamination of amino acids to increase intracellular ammonia concentration to maintain stability of intracellular pH; (3) Enhancing nucleic acid synthesis and reparation of impaired DNA caused by acid stress damage; (4) Promoting unsaturated fatty acids synthesis and lipid transport, which resulted in the improvement of cytomembrane fluidity, stability and integrity. Conclusions The present work is the study to show the effectiveness of Asp and Glu on metabolism and acid stress resistance of A. pasteurianus as well as their working mechanism. The research results will be helpful for development of nutrient salts, the optimization and regulation of high concentration of cider vinegar production process. Electronic supplementary material The online version of this article (doi:10.1186/s12934-017-0717-6) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Haisong Yin
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China.,School of Bioengineering, Tianjin Modern Vocational Technology College, Tianjin, 300350, People's Republic of China
| | - Renkuan Zhang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Menglei Xia
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Xiaolei Bai
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Jun Mou
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Yu Zheng
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China
| | - Min Wang
- Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science & Technology, Tianjin, 300457, People's Republic of China.
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Wang Y, Yang J, Guo Y, Wang H, Liu Y, Huang H, Xie B. A novel HPLC-UV method for determining alendronate in rat plasma through precolumn derivatization with phenyl isothiocyanate: Application to pharmacokinetics. J LIQ CHROMATOGR R T 2017. [DOI: 10.1080/10826076.2016.1263801] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yu Wang
- School of Pharmacy, Nanchang University, Nanchang, P. R. China
| | - Jing Yang
- School of Pharmacy, Nanchang University, Nanchang, P. R. China
| | - Yanfang Guo
- Department of Chemical Analysis, Jiangxi Institute for Drug Control, Nanchang, P. R. China
| | - Haipeng Wang
- School of Pharmacy, Nanchang University, Nanchang, P. R. China
| | - Yalan Liu
- School of Pharmacy, Nanchang University, Nanchang, P. R. China
| | - Huiming Huang
- School of Pharmacy, Nanchang University, Nanchang, P. R. China
| | - Baogang Xie
- School of Pharmacy, Nanchang University, Nanchang, P. R. China
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30
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Ouyang X, Wang S, Yuan G, Liu Y, Gu P, Zhang B, Zhu B. Comparison of amino acids, biogenic amines and ammonium ion of wines made of different types of fruits. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13300] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaoyu Ouyang
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Shaoyang Wang
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Guanshen Yuan
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Yaran Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Pan Gu
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety; Department of Food Science; College of Biological Sciences and Biotechnology; Beijing Forestry University; Beijing 100083 China
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31
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Ordóñez JL, Troncoso AM, García-Parrilla MDC, Callejón RM. Recent trends in the determination of biogenic amines in fermented beverages – A review. Anal Chim Acta 2016; 939:10-25. [DOI: 10.1016/j.aca.2016.07.045] [Citation(s) in RCA: 103] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2016] [Revised: 07/26/2016] [Accepted: 07/28/2016] [Indexed: 01/17/2023]
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Chinnici F, Durán-Guerrero E, Riponi C. Discrimination of some European vinegars with protected denomination of origin as a function of their amino acid and biogenic amine content. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:3762-3771. [PMID: 26676828 DOI: 10.1002/jsfa.7566] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/31/2015] [Revised: 11/17/2015] [Accepted: 12/03/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Twenty-three amino acids and 11 amines were quantified in 37 premium quality European vinegars (traditional balsamic vinegar of Modena, balsamic vinegars of Modena and vinegars of Jerez) by an HPLC-DAD method after derivatisation with diethyl ethoxymethylenmalonate. Data were assessed in the light of the differences in technology and raw materials. RESULTS The total amount of amino acids ranged from 136 mg kg(-1) to 1450 mg kg(-1) in traditional balsamic vinegar of Modena and balsamic vinegar of Modena, respectively. Jerez vinegars had a mean content from 351 mg kg(-1) to 921 mg kg(-1) . Proline, glycine and γ-aminobutyric acid were the main amino acids while isoleucine was only found in balsamic vinegar of Modena at a concentration of <1 mg kg(-1) . Traditional balsamic vinegar of Modena had the lowest amount of biogenic amines. However, for all the vinegars, their concentration did not raise health issues. Based on the entire dataset, samples were successfully segregated and classified by means of principal component and cluster analysis. CONCLUSION The amino acid and amine content in vinegars is influenced by the production process and raw materials. They may potentially contribute in characterising the European premium quality vinegars also for authentication or anti-fraud purposes. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Fabio Chinnici
- Agricultural and Food Sciences Department, University of Bologna, Piazza Goidanich, 60, 47521, Cesena, FC, Italy
| | - Enrique Durán-Guerrero
- Analytical Chemistry Department, Faculty of Sciences-CAIV, University of Cádiz Agrifood Campus of International Excellence (CeiA3), P.O. Box 40, Polígono Río San Pedro, Puerto Real, 11510, Cádiz, Spain
| | - Claudio Riponi
- Agricultural and Food Sciences Department, University of Bologna, Piazza Goidanich, 60, 47521, Cesena, FC, Italy
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Koyama M, Ogasawara Y, Endou K, Akano H, Nakajima T, Aoyama T, Nakamura K. Fermentation-induced changes in the concentrations of organic acids, amino acids, sugars, and minerals and superoxide dismutase-like activity in tomato vinegar. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2016.1188309] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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34
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Ordóñez JL, Cañete-Rodríguez AM, Callejón RM, Santos-Dueñas MI, Troncoso AM, García-García I, García-Parrilla MC. Effect of Gluconic Acid Submerged Fermentation of Strawberry Purée on Amino Acids and Biogenic Amines Profile. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12787] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- José L. Ordóñez
- Área de Nutrición y Bromatología. Facultad de Farmacia; Universidad de Sevilla; C/ P. García González nº2 41012 Sevilla Spain
| | - Ana M. Cañete-Rodríguez
- Departamento de Química Inorgánica e Ingeniería Química, Facultad de Ciencias; Label Campus Universitario de Rabanales; Universidad de Córdoba, Ctra. (a) de Madrid, km 396 14071 Córdoba Spain
| | - Raquel M. Callejón
- Área de Nutrición y Bromatología. Facultad de Farmacia; Universidad de Sevilla; C/ P. García González nº2 41012 Sevilla Spain
| | - M. Inés Santos-Dueñas
- Departamento de Química Inorgánica e Ingeniería Química, Facultad de Ciencias; Label Campus Universitario de Rabanales; Universidad de Córdoba, Ctra. (a) de Madrid, km 396 14071 Córdoba Spain
| | - Ana M. Troncoso
- Área de Nutrición y Bromatología. Facultad de Farmacia; Universidad de Sevilla; C/ P. García González nº2 41012 Sevilla Spain
| | - Isidoro García-García
- Departamento de Química Inorgánica e Ingeniería Química, Facultad de Ciencias; Label Campus Universitario de Rabanales; Universidad de Córdoba, Ctra. (a) de Madrid, km 396 14071 Córdoba Spain
| | - M. Carmen García-Parrilla
- Área de Nutrición y Bromatología. Facultad de Farmacia; Universidad de Sevilla; C/ P. García González nº2 41012 Sevilla Spain
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Gao J, Helmus R, Cerli C, Jansen B, Wang X, Kalbitz K. Robust analysis of underivatized free amino acids in soil by hydrophilic interaction liquid chromatography coupled with electrospray tandem mass spectrometry. J Chromatogr A 2016; 1449:78-88. [DOI: 10.1016/j.chroma.2016.04.071] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Revised: 03/24/2016] [Accepted: 04/25/2016] [Indexed: 12/14/2022]
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Passos HM, Cieslarova Z, Simionato AVC. CE-UV for the characterization of passion fruit juices provenance by amino acids profile with the aid of chemometric tools. Electrophoresis 2016; 37:1923-9. [PMID: 26800985 DOI: 10.1002/elps.201500483] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2015] [Revised: 12/21/2015] [Accepted: 01/05/2016] [Indexed: 11/08/2022]
Abstract
A separation method was developed in order to quantify free amino acids in passion fruit juices using CE-UV. A selective derivatization reaction with FMOC followed by MEKC analysis was chosen due to the highly interconnected mobilities of the analytes, enabling the separation of 22 amino acids by lipophilicity differences, as will be further discussed. To achieve such results, the method was optimized concerning BGE composition (concentrations, pH, and addition of organic modifier) and running conditions (temperature and applied voltage). The optimized running conditions were: a BGE composed by 60 mmol/L borate buffer at pH 10.1, 30 mmol/L SDS and 5 % methanol; running for 40 min at 23°C and 25 kV. The method was validated and applied on eight brands plus one fresh natural juice, detecting 12 amino acids. Quantification of six analytes combined with principal component analysis was capable to characterize different types of juices and showed potential to detect adulteration on industrial juices. Glutamic acid was found to be the most concentrated amino acid in all juices, exceeding 1 g/L in all samples and was also crucial for the correct classification of a natural juice, which presented a concentration of 22 g/L.
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Affiliation(s)
| | - Zuzana Cieslarova
- Institute of Chemistry, University of Campinas-Unicamp, Campinas, SP, Brazil
| | - Ana Valéria Colnaghi Simionato
- Institute of Chemistry, University of Campinas-Unicamp, Campinas, SP, Brazil.,National Institute of Science and Technology in Bioanalytics, Brazil
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Yin B, Li T, Zhang S, Li Z, He P. Sensitive Analysis of 33 Free Amino Acids in Serum, Milk, and Muscle by Ultra-High Performance Liquid Chromatography-Quadrupole-Orbitrap High Resolution Mass Spectrometry. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0463-0] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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38
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Gatti R. Development and Validation of a Liquid Chromatographic Method Useful for the Determination of Amino Acids in New and Commercial Alimentary Supplements. Chromatographia 2015. [DOI: 10.1007/s10337-015-2908-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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39
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Tomita R, Todoroki K, Machida K, Nishida S, Maruoka H, Yoshida H, Fujioka T, Nakashima M, Yamaguchi M, Nohta H. Assessment of the efficacy of anticancer drugs by amino acid metabolomics using fluorescence derivatization-HPLC. ANAL SCI 2015; 30:751-8. [PMID: 25007935 DOI: 10.2116/analsci.30.751] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Metabolomic studies conducted for evaluating cancer pathogenesis and progression by monitoring the amino acids metabolic balance hold great promise for assessing current and future anticancer treatments. We performed a comprehensive quantification of 21 amino acids concentrations in cultured human colorectal adenocarcinoma cells treated with the anticancer drugs 5-fluorouracil, irinotecan, and cisplatin. A precolumn fluorescence derivatization-HPLC method involving 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate was used. Amino acid concentration data were analyzed by principal-component analysis and partial least-squares multivariate statistical methods to represent samples on two-dimensional graphs. The hierarchical cluster analysis and linear discriminant analysis were used to classify the samples on the score plots. Unlike the cluster analysis approach, the linear discrimination analysis classification successfully distinguished anticancer drug-treated samples from the untreated controls. Moreover, three candidate amino acids (serine, aspartic acid, and methionine) were identified from the loading plots as potential biomarkers. Our proposed method might be able to evaluate the effectiveness of anticancer therapy even in small laboratories or medical institutions.
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Affiliation(s)
- Ryoko Tomita
- Faculty of Pharmaceutical Sciences, Fukuoka University
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40
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Jastrzębska A, Piasta AM, Szłyk E. Optimization of cheese sample preparation methodology for free amino acid analysis by capillary isotachophoresis. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2015.01.004] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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41
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Kim YH, Kim HJ, Shin JH, Bhatia SK, Seo HM, Kim YG, Lee YK, Yang YH, Park K. Application of diethyl ethoxymethylenemalonate (DEEMM) derivatization for monitoring of lysine decarboxylase activity. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.molcatb.2015.01.018] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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42
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Jagtap UB, Bapat VA. Wines from fruits other than grapes: Current status and future prospectus. FOOD BIOSCI 2015. [DOI: 10.1016/j.fbio.2014.12.002] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Nakamura H, Karakawa S, Watanabe A, Kawamata Y, Kuwahara T, Shimbo K, Sakai R. Measurement of (15)N enrichment of glutamine and urea cycle amino acids derivatized with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate using liquid chromatography-tandem quadrupole mass spectrometry. Anal Biochem 2015; 476:67-77. [PMID: 25681567 DOI: 10.1016/j.ab.2015.02.002] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2014] [Revised: 02/03/2015] [Accepted: 02/03/2015] [Indexed: 11/19/2022]
Abstract
6-Aminoquinolyl-N-hydroxysuccinimidyl carbamate (AQC) is an amino acid-specific derivatizing reagent that has been used for sensitive amino acid quantification by liquid chromatography-tandem quadrupole mass spectrometry (LC-MS/MS). In this study, we aimed to evaluate the ability of this method to measure the isotopic enrichment of amino acids and to determine the positional (15)N enrichment of urea cycle amino acids (i.e., arginine, ornithine, and citrulline) and glutamine. The distribution of the M and M+1 isotopomers of each natural AQC-amino acid was nearly identical to the theoretical distribution. The standard deviation of the (M+1)/M ratio for each amino acid in repeated measurements was approximately 0.1%, and the ratios were stable regardless of the injected amounts. Linearity in the measurements of (15)N enrichment was confirmed by measuring a series of (15)N-labeled arginine standards. The positional (15)N enrichment of urea cycle amino acids and glutamine was estimated from the isotopic distribution of unique fragment ions generated at different collision energies. This method was able to identify their positional (15)N enrichment in the plasma of rats fed (15)N-labeled glutamine. These results suggest the utility of LC-MS/MS detection of AQC-amino acids for the measurement of isotopic enrichment in (15)N-labeled amino acids and indicate that this method is useful for the study of nitrogen metabolism in living organisms.
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Affiliation(s)
- Hidehiro Nakamura
- Institute for Innovation, Ajinomoto, Kawasaki-ku, Kawasaki-shi 210-8681, Japan
| | - Sachise Karakawa
- Institute for Innovation, Ajinomoto, Kawasaki-ku, Kawasaki-shi 210-8681, Japan
| | - Akiko Watanabe
- Institute for Innovation, Ajinomoto, Kawasaki-ku, Kawasaki-shi 210-8681, Japan
| | - Yasuko Kawamata
- Institute for Innovation, Ajinomoto, Kawasaki-ku, Kawasaki-shi 210-8681, Japan
| | - Tomomi Kuwahara
- Institute for Innovation, Ajinomoto, Kawasaki-ku, Kawasaki-shi 210-8681, Japan
| | - Kazutaka Shimbo
- Institute for Innovation, Ajinomoto, Kawasaki-ku, Kawasaki-shi 210-8681, Japan
| | - Ryosei Sakai
- Institute for Innovation, Ajinomoto, Kawasaki-ku, Kawasaki-shi 210-8681, Japan.
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44
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Ordóñez JL, Sainz F, Callejón RM, Troncoso AM, Torija MJ, García-Parrilla MC. Impact of gluconic fermentation of strawberry using acetic acid bacteria on amino acids and biogenic amines profile. Food Chem 2015; 178:221-8. [PMID: 25704705 DOI: 10.1016/j.foodchem.2015.01.085] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2014] [Revised: 12/12/2014] [Accepted: 01/19/2015] [Indexed: 10/24/2022]
Abstract
This paper studies the amino acid profile of beverages obtained through the fermentation of strawberry purée by a surface culture using three strains belonging to different acetic acid bacteria species (one of Gluconobacter japonicus, one of Gluconobacter oxydans and one of Acetobacter malorum). An HPLC-UV method involving diethyl ethoxymethylenemalonate (DEEMM) was adapted and validated. From the entire set of 21 amino acids, multiple linear regressions showed that glutamine, alanine, arginine, tryptophan, GABA and proline were significantly related to the fermentation process. Furthermore, linear discriminant analysis classified 100% of the samples correctly in accordance with the microorganism involved. G. japonicus consumed glucose most quickly and achieved the greatest decrease in amino acid concentration. None of the 8 biogenic amines were detected in the final products, which could serve as a safety guarantee for these strawberry gluconic fermentation beverages, in this regard.
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Affiliation(s)
- J L Ordóñez
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain
| | - F Sainz
- Departamento Bioquímica y Biotecnología, Facultat d'Enologia, Universitat Rovira i Virgil, C/Marcel Li Domingo S-N, 43007 Tarragona, Spain
| | - R M Callejón
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain
| | - A M Troncoso
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain
| | - M J Torija
- Departamento Bioquímica y Biotecnología, Facultat d'Enologia, Universitat Rovira i Virgil, C/Marcel Li Domingo S-N, 43007 Tarragona, Spain
| | - M C García-Parrilla
- Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González n°2, 41012 Sevilla, Spain.
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45
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Carrera C, Ruiz-Rodríguez A, Palma M, Barroso CG. Ultrasound-assisted extraction of amino acids from grapes. ULTRASONICS SONOCHEMISTRY 2015; 22:499-505. [PMID: 24927904 DOI: 10.1016/j.ultsonch.2014.05.021] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Revised: 02/07/2014] [Accepted: 05/26/2014] [Indexed: 06/03/2023]
Abstract
Recent cultivar techniques on vineyards can have a marked influence on the final nitrogen content of grapes, specifically individual amino acid contents. Furthermore, individual amino acid contents in grapes are related to the final aromatic composition of wines. A new ultrasound-assisted method for the extraction of amino acids from grapes has been developed. Several extraction variables, including solvent (water/ethanol mixtures), solvent pH (2-7), temperature (10-70°C), ultrasonic power (20-70%) and ultrasonic frequency (0.2-1.0s(-)(1)), were optimized to guarantee full recovery of the amino acids from grapes. An experimental design was employed to optimize the extraction parameters. The surface response methodology was used to evaluate the effects of the extraction variables. The analytical properties of the new method were established, including limit of detection (average value 1.4mmolkg(-)(1)), limit of quantification (average value 2.6mmolkg(-)(1)), repeatability (average RSD=12.9%) and reproducibility (average RSD=15.7%). Finally, the new method was applied to three cultivars of white grape throughout the ripening period.
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Affiliation(s)
- Ceferino Carrera
- Andalusian Center for Wine Research, Agrifood Campus of International Excellence (ceiA3), University of Cádiz, Campus de Puerto Real, 11510 Puerto Real, Cádiz, Spain
| | - Ana Ruiz-Rodríguez
- Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cádiz, Spain
| | - Miguel Palma
- Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cádiz, Spain.
| | - Carmelo G Barroso
- Department of Analytical Chemistry, Faculty of Sciences, Agrifood Campus of International Excellence (ceiA3), University of Cádiz, Spain
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46
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Cationic permethylated 6-monoamino-6-monodeoxy-β-cyclodextrin as chiral selector of dansylated amino acids in capillary electrophoresis. J Pharm Biomed Anal 2014; 99:16-21. [DOI: 10.1016/j.jpba.2014.06.028] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2014] [Revised: 06/17/2014] [Accepted: 06/18/2014] [Indexed: 11/21/2022]
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47
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Kıvrak İ, Kıvrak Ş, Harmandar M. Free amino acid profiling in the giant puffball mushroom (Calvatia gigantea) using UPLC–MS/MS. Food Chem 2014; 158:88-92. [DOI: 10.1016/j.foodchem.2014.02.108] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2013] [Revised: 01/27/2014] [Accepted: 02/19/2014] [Indexed: 10/25/2022]
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48
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Study of the matrix effects and sample dilution influence on the LC–ESI–MS/MS analysis using four derivatization reagents. J Chromatogr B Analyt Technol Biomed Life Sci 2014; 967:147-55. [DOI: 10.1016/j.jchromb.2014.07.027] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2014] [Revised: 07/15/2014] [Accepted: 07/16/2014] [Indexed: 01/11/2023]
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49
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Kıvrak İ. Chemical constituents: water-soluble vitamins, free amino acids and sugar profile from Ganoderma adspersum. Nat Prod Res 2014; 29:518-23. [PMID: 25169839 DOI: 10.1080/14786419.2014.952234] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Ganoderma adspersum presents a rigid fruiting body owing to chitin content and having a small quantity of water or moisture. The utility of bioactive constituent of the mushroom can only be available by extraction for human usage. In this study, carbohydrate, water-soluble vitamin compositions and amino acid contents were determined in G. adspersum mushroom. The composition in individual sugars was determined by HPLC-RID, mannitol (13.04 g/100 g) and trehalose (10.27 g/100 g) being the most abundant sugars. The examination of water-soluble vitamins and free amino acid composition was determined by UPLC-ESI-MS/MS. Essential amino acid constituted 67.79% of total amino acid, which is well worth the attention with regard to researchers and consumers. In addition, G. adspersum, which is also significantly rich in B group vitamins and vitamin C, can provide a wide range of notable applications in the pharmaceutics, cosmetics, food and dietary supplement industries. G. adspersum revealed its value for pharmacy and nutrition fields.
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Affiliation(s)
- İbrahim Kıvrak
- a Department of Chemistry and Chemical Treatment Techniques , Mugla Vocational School of Higher Education, Mugla Sitki Koçman University , 48000 Mugla , Turkey
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50
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Álvarez-Cáliz C, Santos-Dueñas IM, García-Martínez T, Cañete-Rodríguez AM, Millán-Pérez MC, Mauricio JC, García-García I. Effect of biological ageing of wine on its nitrogen composition for producing high quality vinegar. FOOD AND BIOPRODUCTS PROCESSING 2014. [DOI: 10.1016/j.fbp.2013.07.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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