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Aly AA, Górecki T. Two-dimensional liquid chromatography with reversed phase in both dimensions: A review. J Chromatogr A 2024; 1721:464824. [PMID: 38522405 DOI: 10.1016/j.chroma.2024.464824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 03/14/2024] [Accepted: 03/16/2024] [Indexed: 03/26/2024]
Abstract
Two-dimensional liquid chromatography (2D-LC), and in particular comprehensive two-dimensional liquid chromatography (LC×LC), offers increased peak capacity, resolution and selectivity compared to one-dimensional liquid chromatography. It is commonly accepted that the technique produces the best results when the separation mechanisms in the two dimensions are completely orthogonal; however, the use of similar separation mechanisms in both dimensions has been gaining popularity as it helps avoid difficulties related to mobile phase incompatibility and poor column efficiency. The remarkable advantages of using reversed phase in both dimensions (RPLC×RPLC) over other separation mechanisms made it a promising technique in the separation of complex samples. This review discusses some physical and practical considerations in method development for 2D-LC involving the use of RP in both dimensions. In addition, an extensive overview is presented of different applications that relied on RPLC×RPLC and 2D-LC with reversed phase column combinations to separate components of complex samples in different fields including food analysis, natural product analysis, environmental analysis, proteomics, lipidomics and metabolomics.
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Affiliation(s)
- Alshymaa A Aly
- Analytical Chemistry Department, Faculty of Pharmacy, Minia University, Menia Governorate, Arab Republic of Egypt; Department of Chemistry, University of Waterloo, ON, Canada
| | - Tadeusz Górecki
- Department of Chemistry, University of Waterloo, ON, Canada.
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2
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Yu J, Zhang K, Wang Y, Zhai X, Wan X. Flavor perception and health benefits of tea. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 106:129-218. [PMID: 37722772 DOI: 10.1016/bs.afnr.2023.03.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/20/2023]
Abstract
As one of the most consumed non-alcoholic beverages in the world, tea is acclaimed for its pleasant flavor and various health benefits. Different types of tea present a distinctive flavor and bioactivity due to the changes in the composition and proportion of respective compounds. This article aimed to provide a more comprehensive understanding of tea flavor (including aroma and taste) and the character of tea in preventing and alleviating diseases. The recent advanced modern analytical techniques for revealing flavor components in tea, including enrichment, identification, quantitation, statistics, and sensory evaluation methodologies, were summarized in the following content. Besides, the role of tea in anti-cancer, preventing cardiovascular disease and metabolic syndrome, anti-aging and neuroprotection, and regulating gut microbiota was also listed in this article. Moreover, questions and outlooks were mentioned to objectify tea products' flavor quality and health benefits on a molecular level and significantly promote our understanding of the comprehensive value of tea as a satisfactory health beverage in the future.
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Affiliation(s)
- Jieyao Yu
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Kangyi Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Yijun Wang
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China.
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3
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Caño-Carrillo I, Gilbert-López B, Montero L, Martínez-Piernas AB, García-Reyes JF, Molina-Díaz A. Comprehensive and heart-cutting multidimensional liquid chromatography-mass spectrometry and its applications in food analysis. MASS SPECTROMETRY REVIEWS 2023. [PMID: 37056215 DOI: 10.1002/mas.21845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 03/07/2023] [Accepted: 03/13/2023] [Indexed: 06/19/2023]
Abstract
In food analysis, conventional one-dimensional liquid chromatography methods sometimes lack sufficient separation power due to the complexity and heterogeneity of the analyzed matrices. Therefore, the use of two-dimensional liquid chromatography (2D-LC) turns out to be a powerful tool to consider, especially when coupled to mass spectrometry (MS). This review presents the most remarkable 2D-LC-MS food applications reported in the last 10 years, including a critical discussion of the multiple approaches, modulation strategies as well as the importance of the optimization of the different analytical aspects that will condition the 2D-LC-MS performance. The presence of contaminants in food (food safety), the food quality, and authenticity or the relationship between the beneficial effects of food and human health are some of the fields in which most of the 2D-LC-MS applications are mainly focused. Both heart-cutting and comprehensive applications are described and discussed in this review, highlighting the potential of 2D-LC-MS for the analysis of such complex samples.
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Affiliation(s)
- Irene Caño-Carrillo
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
| | - Bienvenida Gilbert-López
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
- University Research Institute for Olives Grove and Olive Oil, University of Jaén, Jaén, Spain
| | - Lidia Montero
- Institute of Food Science Research-CIAL (CSIC-UAM), Madrid, Spain
| | - Ana B Martínez-Piernas
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
| | - Juan F García-Reyes
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
- University Research Institute for Olives Grove and Olive Oil, University of Jaén, Jaén, Spain
| | - Antonio Molina-Díaz
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
- University Research Institute for Olives Grove and Olive Oil, University of Jaén, Jaén, Spain
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4
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Caño-Carrillo I, Gilbert-López B, Montero L, Martínez-Piernas AB, García-Reyes JF, Molina-Díaz A. Comprehensive and heart-cutting multidimensional liquid chromatography-mass spectrometry and its applications in food analysis. MASS SPECTROMETRY REVIEWS 2023. [PMID: 37010157 DOI: 10.1002/mas.21843] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 03/07/2023] [Accepted: 03/13/2023] [Indexed: 06/19/2023]
Abstract
In food analysis, conventional one-dimensional liquid chromatography methods sometimes lack sufficient separation power due to the complexity and heterogeneity of the analysed matrices. Therefore, the use of two-dimensional liquid chromatography (2D-LC) turns out to be a powerful tool to consider, especially when coupled to mass spectrometry (MS). This review presents the most remarkable 2D-LC-MS food applications reported in the last 10 years, including a critical discussion of the multiple approaches, modulation strategies as well as the importance of the optimisation of the different analytical aspects that will condition the 2D-LC-MS performance. The presence of contaminants in food (food safety), the food quality and authenticity or the relationship between the beneficial effects of food and human health are some of the fields in which most of the 2D-LC-MS applications are mainly focused. Both heart-cutting and comprehensive applications are described and discussed in this review, highlighting the potential of 2D-LC-MS for the analysis of such complex samples.
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Affiliation(s)
- Irene Caño-Carrillo
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
| | - Bienvenida Gilbert-López
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
- University Research Institute for Olives Grove and Olive Oil, University of Jaén, Jaén, Spain
| | - Lidia Montero
- Institute of Food Science Research-CIAL (CSIC-UAM), Madrid, Spain
| | - Ana B Martínez-Piernas
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
| | - Juan F García-Reyes
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
- University Research Institute for Olives Grove and Olive Oil, University of Jaén, Jaén, Spain
| | - Antonio Molina-Díaz
- Analytical Chemistry Research Group, Department of Physical and Analytical Chemistry, University of Jaén, Jaén, Spain
- University Research Institute for Olives Grove and Olive Oil, University of Jaén, Jaén, Spain
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5
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Zhai X, Zhang L, Granvogl M, Ho CT, Wan X. Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques. Compr Rev Food Sci Food Saf 2022; 21:3867-3909. [PMID: 35810334 DOI: 10.1111/1541-4337.12999] [Citation(s) in RCA: 41] [Impact Index Per Article: 20.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2021] [Revised: 05/08/2022] [Accepted: 05/23/2022] [Indexed: 01/28/2023]
Abstract
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea flavor, in terms of both sensory aspects and chemical properties, is essential for manufacturers and consumers to maintain high quality of tea products and to correctly distinguish acceptable or unacceptable products. This article gives a comprehensive review on the aroma and off-flavor characteristics associated with 184 odorants. Although many efforts have been made toward the characterization of flavor compounds in different types of tea, modern flavor analytical techniques that affect the results of flavor analysis have not been compared and summarized systematically up to now. Thus, the overview mainly provides the instrumental flavor analytical techniques for both aroma and taste of tea (i.e., extraction and enrichment, qualitative, quantitative, and chemometric approaches) as well as descriptive sensory analytical methodologies for tea, which is helpful for tea flavor researchers. Flavor developments of tea evolved toward time-saving, portability, real-time monitoring, and visualization are also prospected to get a deeper insight into the influences of different processing techniques on the formation and changes of flavor compounds, especially desired flavor compounds and off-flavor substances present at (ultra)trace amounts in tea and tea products.
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Affiliation(s)
- Xiaoting Zhai
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Liang Zhang
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
| | - Michael Granvogl
- Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, Faculty of Natural Science, University of Hohenheim, Stuttgart, Germany
| | - Chi-Tang Ho
- Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Xiaochun Wan
- State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China
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6
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Shu N, Chen X, Sun X, Cao X, Liu Y, Xu YJ. Metabolomics identify landscape of food sensory properties. Crit Rev Food Sci Nutr 2022; 63:8478-8488. [PMID: 35435783 DOI: 10.1080/10408398.2022.2062698] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Sensory evaluation is a key component of food production strategy. The classical food sensory evaluation method is time-consuming, laborious, costly, and highly subjective. Since flavor (taste and smell), texture, and mouthfeel are all related to the chemical properties of food, there has been a growing interest in how they affect the senses of food. In the past decades, emerging metabolomics has received much attention in the field of sensory evaluation, because it not only offers a broad picture of chemical composition for sensory properties but also revealed their changes and functions in food proceeding. This article reviewed food chemicals regarding the flavor, smell, and texture of foods, and discussed the advantages and limitations of applying metabolomics approaches to sensory evaluation, including GC-MS, LC-MS, and NMR. Taken together, this review gives a comprehensive, critical overview of the current state, future challenges, and trends in metabolomics on food sensory properties.
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Affiliation(s)
- Nanxi Shu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xiaoying Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xian Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Xinyu Cao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Function Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, China
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7
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Liang L, Duan W, Zhao C, Zhang Y, Sun B. Recent Development of Two-Dimensional Liquid Chromatography in Food Analysis. FOOD ANAL METHOD 2022. [DOI: 10.1007/s12161-021-02190-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Pickrahn S, Dawid C, Babinger T, Schmid C, Brockhoff A, Meyerhof W, Hofmann T. Sensory-Guided Multidimensional Exploration of Antisweet Principles from Gymnema sylvestre (Retz) Schult. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5510-5527. [PMID: 33970622 DOI: 10.1021/acs.jafc.1c00994] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
We report on activity-guided investigation of the key antisweet principles of Gymnema sylvestre. Orosensory-guided fractionation by means of solid phase extraction, preparative 2D-LC, and semipreparative HPLC followed by accurate MS and 1D/2D NMR experiments revealed six known and three previously unknown gymnemic acids as the key constituents of seven highly sensory-active fractions. Localized via a modified comparative taste dilution analysis (cTDA) and taste modulation probability (TMP) based screening techniques, a strong intrinsic bitterness was also observed for gymnemic acids. In addition, the suppressive effects of the most abundant acids on the response of the human sweet taste receptor to sucrose were verified by means of a functional hTAS1R2/hTAS1R3 sweet taste receptor assay. This in vitro screening revealed large differences in antisweet activity among the isolated compounds, where gymnemic acids XV and XIX showed the highest sweet suppressing activity. This broad-based molecular characterization of the sweet taste inhibiting activity of Gymnema sylvestre will enable further insight into the molecular basis of sweet taste modulation at the receptor level.
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Affiliation(s)
- Stephen Pickrahn
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Corinna Dawid
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Timo Babinger
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Christian Schmid
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany
| | - Anne Brockhoff
- German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
| | - Wolfgang Meyerhof
- German Institute of Human Nutrition Potsdam-Rehbruecke, Arthur-Scheunert-Allee 114-116, 14558 Nuthetal, Germany
- Center for Integrative Physiology and Molecular Medicine, Saarland University, Kirrberger Straße 100, 66421 Homburg, Germany
| | - Thomas Hofmann
- Chair of Food Chemistry and Molecular Sensory Science, Technical University of Munich, Lise-Meitner-Straße 34, D-85354 Freising, Germany
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Li S, Tian Y, Jiang P, Lin Y, Liu X, Yang H. Recent advances in the application of metabolomics for food safety control and food quality analyses. Crit Rev Food Sci Nutr 2020; 61:1448-1469. [PMID: 32441547 DOI: 10.1080/10408398.2020.1761287] [Citation(s) in RCA: 141] [Impact Index Per Article: 35.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
As one of the omics fields, metabolomics has unique advantages in facilitating the understanding of physiological and pathological activities in biology, physiology, pathology, and food science. In this review, based on developments in analytical chemistry tools, cheminformatics, and bioinformatics methods, we highlight the current applications of metabolomics in food safety, food authenticity and quality, and food traceability. Additionally, the combined use of metabolomics with other omics techniques for "foodomics" is comprehensively described. Finally, the latest developments and advances, practical challenges and limitations, and requirements related to the application of metabolomics are critically discussed, providing new insight into the application of metabolomics in food analysis.
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Affiliation(s)
- Shubo Li
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Yufeng Tian
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Pingyingzi Jiang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Ying Lin
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Xiaoling Liu
- College of Light Industry and Food Engineering, Guangxi University, Nanning, China
| | - Hongshun Yang
- Department of Food Science & Technology, National University of Singapore, Singapore, Singapore
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Abstract
A wide variety of plant species provide edible seeds. Seeds are the dominant source of human calories and protein. The most important and popular seed food sources are cereals, followed by legumes and nuts. Their nutritional content of fiber, protein, and monounsaturated/polyunsaturated fats make them extremely nutritious. They are important additions to our daily food consumption. When consumed as part of a healthy diet, seeds can help reduce blood sugar, cholesterol, and blood pressure.
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Montero L, Herrero M. Two-dimensional liquid chromatography approaches in Foodomics – A review. Anal Chim Acta 2019; 1083:1-18. [DOI: 10.1016/j.aca.2019.07.036] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2019] [Revised: 07/17/2019] [Accepted: 07/19/2019] [Indexed: 01/29/2023]
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12
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Taddeo VA, Epifano F, Preziuso F, Fiorito S, Caron N, Rives A, de Medina P, Poirot M, Silvente-Poirot S, Genovese S. HPLC Analysis and Skin Whitening Effects of Umbelliprenin-containing Extracts of Anethum Graveolens, Pimpinella Anisum, and Ferulago Campestris. Molecules 2019; 24:E501. [PMID: 30704124 PMCID: PMC6384930 DOI: 10.3390/molecules24030501] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 01/23/2019] [Accepted: 01/29/2019] [Indexed: 11/16/2022] Open
Abstract
Umbelliprenin has recently been shown to have great potential as a skin whitening agent. Wishing to investigate the same effect in plant species known to biosynthesize this coumarin, three plants belonging to the Apiaceae family, namely Anethum graveolens L. (dill), Pimpinella anisum L. (anise), and Ferulago campestris (Besser) Grecescu (field ferula) were screened by HPLC analysis for their respective content of umbelliprenin in extracts obtained with different solvent mixtures and by maceration and ultrasound-assisted processes. EtOH was shown to be the best solvent, providing umbelliprenin yields ranging from 1.7% to 14.4% (with respect to the total amount of extract obtained). Extracts with the highest content of this farnesyloxycoumarin were then assayed as modulators of melanogenesis in cultured murine Melan A cells employing the same umbelliprenin obtained by chemical synthesis as the reference. A parallelism between the content of the coumarin and the recorded depigmenting effect (60% for the EtOH extract of F. campestris as the best value) was revealed for all plants extracts when applied at a dose of 100 μg/mL. Our results demonstrate that the same potential of umbelliprenin can be ascribed also to umbelliprenin-enriched plant extracts which reinforces enforce the widespread use of phyto-preparations for cosmetic purposes (e.g., A. graveolens).
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Affiliation(s)
- Vito Alessandro Taddeo
- Dipartimento di Farmacia, Università "G. d'Annunzio" of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti Scalo (CH), Italy.
| | - Francesco Epifano
- Dipartimento di Farmacia, Università "G. d'Annunzio" of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti Scalo (CH), Italy.
| | - Francesca Preziuso
- Dipartimento di Farmacia, Università "G. d'Annunzio" of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti Scalo (CH), Italy.
| | - Serena Fiorito
- Dipartimento di Farmacia, Università "G. d'Annunzio" of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti Scalo (CH), Italy.
| | - Nicolas Caron
- Société de Biotechnologie médicale, Affichem S.A., 9 Rue Saint Joseph, 31400 Toulouse, France.
| | - Arnaud Rives
- Société de Biotechnologie médicale, Affichem S.A., 9 Rue Saint Joseph, 31400 Toulouse, France.
| | - Philippe de Medina
- Cholesterol Metabolism and Therapeutic Innovations, Cancer Research Center of Toulouse (CRCT), UMR 1037, INSERM-Université de Toulouse, 31400 Toulouse, France.
| | - Marc Poirot
- Cholesterol Metabolism and Therapeutic Innovations, Cancer Research Center of Toulouse (CRCT), UMR 1037, INSERM-Université de Toulouse, 31400 Toulouse, France.
| | - Sandrine Silvente-Poirot
- Cholesterol Metabolism and Therapeutic Innovations, Cancer Research Center of Toulouse (CRCT), UMR 1037, INSERM-Université de Toulouse, 31400 Toulouse, France.
| | - Salvatore Genovese
- Dipartimento di Farmacia, Università "G. d'Annunzio" of Chieti-Pescara, Via dei Vestini 31, 66100 Chieti Scalo (CH), Italy.
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Wu X, Li W, Guo P, Zhang Z, Xu H. Rapid Trace Detection and Isomer Quantitation of Pesticide Residues via Matrix-Assisted Laser Desorption/Ionization Fourier Transform Ion Cyclotron Resonance Mass Spectrometry. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:3966-3974. [PMID: 29589938 DOI: 10.1021/acs.jafc.8b00427] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Matrix-assisted laser desorption/ionization Fourier transform ion cyclotron resonance mass spectrometry (MALDI-FTICR-MS) has been applied for rapid, sensitive, undisputed, and quantitative detection of pesticide residues on fresh leaves with little sample pretreatment. Various pesticides (insecticides, bactericides, herbicides, and acaricides) are detected directly in the complex matrix with excellent limits of detection down to 4 μg/L. FTICR-MS could unambiguously identify pesticides with tiny mass differences (∼0.017 75 Da), thereby avoiding false-positive results. Remarkably, pesticide isomers can be totally discriminated by use of diagnostic fragments, and quantitative analysis of pesticide isomers is demonstrated. The present results expand the horizons of the MALDI-FTICR-MS platform in the reliable determination of pesticides, with integrated advantages of ultrahigh mass resolution and accuracy. This method provides growing evidence for the resultant detrimental effects of pesticides, expediting the identification and evaluation of innovative pesticides.
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Affiliation(s)
- Xinzhou Wu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education , South China Agricultural University , Guangzhou 510642 , China
| | - Weifeng Li
- Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals and Guangdong Engineering and Technology Research Center for Ambient Mass Spectrometry , Guangdong Institute of Analysis , Guangzhou 510070 , China
| | - Pengran Guo
- Guangdong Provincial Key Laboratory of Emergency Test for Dangerous Chemicals and Guangdong Engineering and Technology Research Center for Ambient Mass Spectrometry , Guangdong Institute of Analysis , Guangzhou 510070 , China
| | - Zhixiang Zhang
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education , South China Agricultural University , Guangzhou 510642 , China
| | - Hanhong Xu
- State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, Key Laboratory of Natural Pesticide and Chemical Biology of the Ministry of Education , South China Agricultural University , Guangzhou 510642 , China
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14
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Harth L, Krah U, Linke D, Dunkel A, Hofmann T, Berger RG. Salt Taste Enhancing l-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:2344-2353. [PMID: 27509299 DOI: 10.1021/acs.jafc.6b02716] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Some l-arginyl dipeptides were recently identified as salt taste enhancers, thus opening the possibility to reduce dietary sodium uptake without compromising palatability. A screening of 15 basidiomycete fungi resulted in the identification of 5 species secreting a high peptidolytic activity (>3 kAU/mL; azocasein assay). PFP-LC-MS/MS and HILIC-MS/MS confirmed that l-arginyl dipeptides were liberated when casein or lysozyme served as substrate. Much higher yields of dipeptides (42-75 μmol/g substrate) were released from lysozyme than from casein. The lysozyme hydrolysate generated by the complex set of peptidases of Trametes versicolor showed the highest l-arginyl dipeptide yields and a significant salt taste enhancing effect in a model cheese matrix and in a curd cheese. With a broad spectrum of novel specific and nonspecific peptidases active in the slightly acidic pH range, T. versicolor might be a suitable enzyme source for low-salt dairy products.
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Affiliation(s)
- Lisa Harth
- Institut für Lebensmittelchemie , Leibniz Universität Hannover , Callinstraße 5 , 30167 Hannover , Germany
| | - Ulrike Krah
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Diana Linke
- Institut für Lebensmittelchemie , Leibniz Universität Hannover , Callinstraße 5 , 30167 Hannover , Germany
| | - Andreas Dunkel
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Thomas Hofmann
- Lehrstuhl für Lebensmittelchemie und molekulare Sensorik , Technische Universität München , Lise-Meitner-Straße 34 , 85354 Freising , Germany
| | - Ralf G Berger
- Institut für Lebensmittelchemie , Leibniz Universität Hannover , Callinstraße 5 , 30167 Hannover , Germany
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Charve J, Manganiello S, Glabasnia A. Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1863-1871. [PMID: 29397710 DOI: 10.1021/acs.jafc.7b05633] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/21/2023]
Abstract
Corn sauce, an ingredient obtained from the fermentation of enzymatically hydrolyzed corn starch and used in culinary applications to provide savory taste, was investigated in this study. The links between its sensory properties and taste compounds were assessed using a combination of analytical and sensory approaches. The analyses revealed that glutamic acid, sodium chloride, and acetic acid were the most abundant compounds, but they could not explain entirely the savory taste. The addition of other compounds, found at subthreshold concentrations (alanine, glutamyl peptides, and one Amadori compound), contributed partly to close the sensory gap between the re-engineered sample and the original product. Further chemical breakdown, by a sensory-guided fractionation approach, led to the isolation of two fractions with taste-modulating effects. Analyses by mass spectrometry and nuclear magnetic resonance showed that the fractions contained glutamyl peptides, pyroglutamic acid, glutamic acid, valine, N-formyl-glutamic acid, and N-acetyl-glutamine.
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16
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Bitter or not? BitterPredict, a tool for predicting taste from chemical structure. Sci Rep 2017; 7:12074. [PMID: 28935887 PMCID: PMC5608695 DOI: 10.1038/s41598-017-12359-7] [Citation(s) in RCA: 91] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Accepted: 09/07/2017] [Indexed: 11/16/2022] Open
Abstract
Bitter taste is an innately aversive taste modality that is considered to protect animals from consuming toxic compounds. Yet, bitterness is not always noxious and some bitter compounds have beneficial effects on health. Hundreds of bitter compounds were reported (and are accessible via the BitterDB http://bitterdb.agri.huji.ac.il/dbbitter.php), but numerous additional bitter molecules are still unknown. The dramatic chemical diversity of bitterants makes bitterness prediction a difficult task. Here we present a machine learning classifier, BitterPredict, which predicts whether a compound is bitter or not, based on its chemical structure. BitterDB was used as the positive set, and non-bitter molecules were gathered from literature to create the negative set. Adaptive Boosting (AdaBoost), based on decision trees machine-learning algorithm was applied to molecules that were represented using physicochemical and ADME/Tox descriptors. BitterPredict correctly classifies over 80% of the compounds in the hold-out test set, and 70–90% of the compounds in three independent external sets and in sensory test validation, providing a quick and reliable tool for classifying large sets of compounds into bitter and non-bitter groups. BitterPredict suggests that about 40% of random molecules, and a large portion (66%) of clinical and experimental drugs, and of natural products (77%) are bitter.
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17
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Coulerie P, Ratinaud Y, Moco S, Merminod L, Naranjo Pinta M, Boccard J, Bultot L, Deak M, Sakamoto K, Queiroz EF, Wolfender JL, Barron D. Standardized LC×LC-ELSD Fractionation Procedure for the Identification of Minor Bioactives via the Enzymatic Screening of Natural Extracts. JOURNAL OF NATURAL PRODUCTS 2016; 79:2856-2864. [PMID: 27792327 DOI: 10.1021/acs.jnatprod.6b00628] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
To identify natural bioactive compounds from complex mixtures such as plant extracts, efficient fractionation for biological screening is mandatory. In this context, a fully automated workflow based on two-dimensional liquid chromatography (2D-LC × LC) was developed, allowing for the production of hundreds of semipure fractions per extract. Moreover, the ELSD response was used for online sample weight estimation and automated concentration normalization for subsequent bioassays. To evaluate the efficiency of this protocol, an enzymatic assay was developed using AMP-activated protein kinase (AMPK). The activation of AMPK by nonactive extracts spiked with biochanin A, a known AMPK activator, was enhanced greatly when the fractionation workflow was applied compared to screening crude spiked extracts. The performance of the workflow was further evaluated on a red clover (Trifolium pratense) extract, which is a natural source of biochanin A. In this case, while the crude extract or 1D chromatography fractions failed to activate AMPK, semipure fractions containing biochanin A were readily localized when produced by the 2D-LC×LC-ELSD workflow. The automated fractionation methodology presented demonstrated high efficiency for the detection of bioactive compounds at low abundance in plant extracts for high-throughput screening. This procedure can be used routinely to populate natural product libraries for biological screening.
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Affiliation(s)
- Paul Coulerie
- Nestle Institute of Health Sciences , EPFL Innovation Park, H, CH-1015, Lausanne, Switzerland
- School of Pharmaceutical Sciences, EPGL, University of Geneva, University of Lausanne, CMU , 1, Rue Michel Servet, 1211, Geneva 4, Switzerland
| | - Yann Ratinaud
- Nestle Institute of Health Sciences , EPFL Innovation Park, H, CH-1015, Lausanne, Switzerland
| | - Sofia Moco
- Nestle Institute of Health Sciences , EPFL Innovation Park, H, CH-1015, Lausanne, Switzerland
| | - Loraine Merminod
- Nestle Institute of Health Sciences , EPFL Innovation Park, H, CH-1015, Lausanne, Switzerland
| | - Martine Naranjo Pinta
- Nestle Institute of Health Sciences , EPFL Innovation Park, H, CH-1015, Lausanne, Switzerland
| | - Julien Boccard
- School of Pharmaceutical Sciences, EPGL, University of Geneva, University of Lausanne, CMU , 1, Rue Michel Servet, 1211, Geneva 4, Switzerland
| | - Laurent Bultot
- Nestle Institute of Health Sciences , EPFL Innovation Park, H, CH-1015, Lausanne, Switzerland
| | - Maria Deak
- Nestle Institute of Health Sciences , EPFL Innovation Park, H, CH-1015, Lausanne, Switzerland
| | - Kei Sakamoto
- Nestle Institute of Health Sciences , EPFL Innovation Park, H, CH-1015, Lausanne, Switzerland
| | - Emerson Ferreira Queiroz
- School of Pharmaceutical Sciences, EPGL, University of Geneva, University of Lausanne, CMU , 1, Rue Michel Servet, 1211, Geneva 4, Switzerland
| | - Jean-Luc Wolfender
- School of Pharmaceutical Sciences, EPGL, University of Geneva, University of Lausanne, CMU , 1, Rue Michel Servet, 1211, Geneva 4, Switzerland
| | - Denis Barron
- Nestle Institute of Health Sciences , EPFL Innovation Park, H, CH-1015, Lausanne, Switzerland
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18
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Lelu JK, Liu Q, Alolga RN, Fan Y, Xiao WL, Qi LW, Li P. A new two-dimensional chromatographic method for separation of saponins from steamed Panax notoginseng. J Pharm Biomed Anal 2016; 125:355-9. [DOI: 10.1016/j.jpba.2016.04.019] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Revised: 04/12/2016] [Accepted: 04/14/2016] [Indexed: 12/26/2022]
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19
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Dai W, Qi D, Yang T, Lv H, Guo L, Zhang Y, Zhu Y, Peng Q, Xie D, Tan J, Lin Z. Nontargeted Analysis Using Ultraperformance Liquid Chromatography-Quadrupole Time-of-Flight Mass Spectrometry Uncovers the Effects of Harvest Season on the Metabolites and Taste Quality of Tea (Camellia sinensis L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:9869-78. [PMID: 26494158 DOI: 10.1021/acs.jafc.5b03967] [Citation(s) in RCA: 151] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
The chemical composition and taste quality of tea fluctuate seasonally. However, the compounds responsible for the seasonal variation of metabolic pattern and taste quality are far from clear. This study compared the metabolite profiles of green teas of nine varieties that were plucked in spring, summer, and autumn by using ultraperformance liquid chromatography-quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF/MS) on a reversed phase column. A multivariate analysis indicated distinct differences among the metabolite phenotypes of teas harvested in different seasons. Heat-map analysis and metabolic pathway analysis demonstrated that flavan-3-ols, theasinensins, procyanidins, quercetin-O-glycosides, apigenin-C-glycosides, and amino acids exhibited sharp seasonal fluctuations. An equivalent quantification of tea tastes showed that in summer and autumn teas, the bitterness and astringency were significantly elevated, whereas umami declined. Metabolite content comparisons and partial least-squares analysis suggested that several flavonoids and amino acids are mainly responsible for the seasonal variations in taste quality.
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Affiliation(s)
- Weidong Dai
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Dandan Qi
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Ting Yang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Haipeng Lv
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Li Guo
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Yue Zhang
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Yin Zhu
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Qunhua Peng
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Dongchao Xie
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Junfeng Tan
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
| | - Zhi Lin
- Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences , 9 Meiling South Road, Hangzhou, Zhejiang 310008, People's Republic of China
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