A sensitive and rapid UFLC-APCI-MS/MS bioanalytical method for quantification of endogenous and exogenous Vitamin K1 isomers in human plasma: Development, validation and first application to a pharmacokinetic study

Nannapaneni, Nagaraj Kumar; Jalalpure, Sunil; Muppavarapu, Rajendraprasad; Sirigiri, Sunil Kumar

doi:10.1016/j.talanta.2016.11.056

Cited by 15 publications

(3 citation statements)

References 30 publications

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“…First, from an analytical perspective, characterisation of bioactive food ingredients requires expensive and specialized instrumentation and methods to identify, quantify and biochemically characterise FFIs and, therefore, quality control standards need to be established. Numerous compound-specific bioanalytical methods and assays have been developed for the micronutrient classes of vitamins (Mitić et al, 2011;Nannapaneni et al, 2017;Zhang et al, 2019), essential fatty (Ichihara et al, 1996;Birjandi et al, 2014;Dołowy and Pyka, 2015) and amino acids (Fonseca et al, 2018;Virág et al, 2020) and minerals (trace elements) (Carapelli et al, 2020;Tempesta et al, 2020). While those methods have proven to be precise, they typically represent "one-off" methods, and are neither versatile nor high-throughput (Höller et al, 2018).…”

Section: Characterisation Of Functional Foodmentioning

confidence: 99%

Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides

et al. 2021

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Scientific research consistently demonstrates that diseases may be delayed, treated, or even prevented and, thereby, health may be maintained with health-promoting functional food ingredients (FFIs). Consumers are increasingly demanding sound information about food, nutrition, nutrients, and their associated health benefits. Consequently, a nutrition industry is being formed around natural foods and FFIs, the economic growth of which is increasingly driven by consumer decisions. Information technology, in particular artificial intelligence (AI), is primed to vastly expand the pool of characterised and annotated FFIs available to consumers, by systematically discovering and characterising natural, efficacious, and safe bioactive ingredients (bioactives) that address specific health needs. However, FFI-producing companies are lagging in adopting AI technology for their ingredient development pipelines for several reasons, resulting in a lack of efficient means for large-scale and high-throughput molecular and functional ingredient characterisation. The arrival of the AI-led technological revolution allows for the comprehensive characterisation and understanding of the universe of FFI molecules, enabling the mining of the food and natural product space in an unprecedented manner. In turn, this expansion of bioactives dramatically increases the repertoire of FFIs available to the consumer, ultimately resulting in bioactives being specifically developed to target unmet health needs.

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Section: Characterisation Of Functional Foodmentioning

confidence: 99%

Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides

et al. 2021

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“…But there is no method available in these monographs against related substances or degradation products estimation. A deep literature survey reveals that there are some articles regarding determination of Active Vitamin K1 in biological matrices, 3,8,9,12,14,15,18,22 or the HPLC method for determination of Vitamin K1 in pharmaceutical formulations. 2,7,16,19,20,21 These articles are applied to determine the Active (Phytonadione) only.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Determination of Phytonadione and Its Degradants by HPLC in Injectable Emulsion Formulation Used to Treat VKDB in Newborns

Ullah¹,

Rana²,

BHUIYAN³

2023

Curr. Res. Pharm. Sci.

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Phytonadione, also known as Phytomenadione or Vitamin K1 is used as an Injectable emulsion is used to Newborns for the precautionary treatment for Vitamin K Deficiency Bleeding (VKDB) during birth. In the current study, A Gradient, Sensitive & Cost effective HPLC method has been developed to determine and quantify the degradants of Phytonadione and Benzyl Alcohol into Phytonadione Injectable Emulsion. The chromatographic separation was performed by GL Sciences Inert sustain HP™ C18 (250 × 4.6 mm, 3.0 μ) column. The degradants were well separated by a gradient program started with the mixture of 25 mM Ammonium Acetate in water as buffer, pH 3.5 and Methanol in the ratio of 40: 60 V/V at the flow rate of 1.0 mL min‑1 and UV detection was performed at 254 nm. The degradation products from Phytonadione and Benzyl Alcohol were well resolved from the main peaks and its other impurities by the developed method. The method was validated by complying specificity/selectivity, linearity, limit of detection (LOD), limit of quantification (LOQ), accuracy and precision following ICH Q2 (R1). The developed method in this study could be applied for the analysis of routine quality control related substances of Phytonadione Injectable Emulsion, since there is no official monograph. KEYWORDS: Phytomenadione, Vitamin K, Method validation, Impurities, Degradants.

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“…It belongs to a class of naphthoquinone derivatives with biological activity in chlorophyll [2,3]. Vitamin K 1 is stable to air and moisture, but it is sensitive to light and alkaline conditions [4]. Vitamin K 1 is essential for the formation of liver zymogen and can regulate and control the synthesis of coagulation factors II, VII, IX, and X. Vitamin K 1 is used to treat bleeding disorders [5].…”

Section: Introductionmentioning

confidence: 99%

Extraction and Determination of Vitamin K1 in Foods by Ultrasound-Assisted Extraction, SPE, and LC-MS/MS

Zhang

Yang

et al. 2020

Molecules

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Vitamin K1 is one of the important hydrophobic vitamins in fat-containing foods. Traditionally, lipase is employed in the determination of vitamin K1 to remove the lipids, which makes the detection complex, time-consuming, and insensitive. In this study, the determination of vitamin K1 in fat-containing foods was developed based on ultrasound-assisted extraction (UAE), solid-phase extraction (SPE) combined with liquid chromatography–tandem mass spectrometry (LC-MS/MS). The optimal conditions for extraction of vitamin K1 were material–liquid ratio of 1:70 (g/mL), extraction temperature of 50 °C, extraction power of 700 W, extraction time of 50 min, material-wash fluid ratio of 1:60 (g/mL), and 8 mL of hexane/anhydrous ether (97:3, v/v) as the elution solvent. Then, vitamin K1 was analyzed on a ZORBAX SB-C18 column (50 mm × 2.1 mm, 1.8 μm) by gradient elution with water (0.01% formic acid) and methanol (0.01 formic acid + 2.5 mmol/L ammonium formate) as the mobile phase. The limit of detection (LOD) and limit of quantification (LOQ) were 0.05 and 0.16 μg/kg, respectively. Calibration curve was linear over the range of 10–500 ng/mL (R2 > 0.9988). The recoveries at three spiked levels were between 80.9% and 119.1%. The validation and application indicated that the proposed method was simple and sensitive in determination of vitamin K1 in fat-containing foods.

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A sensitive and rapid UFLC-APCI-MS/MS bioanalytical method for quantification of endogenous and exogenous Vitamin K1 isomers in human plasma: Development, validation and first application to a pharmacokinetic study

Cited by 15 publications

References 30 publications

Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides

Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides

Simultaneous Determination of Phytonadione and Its Degradants by HPLC in Injectable Emulsion Formulation Used to Treat VKDB in Newborns

Extraction and Determination of Vitamin K1 in Foods by Ultrasound-Assisted Extraction, SPE, and LC-MS/MS

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