A simple and rapid high-performance liquid chromatographic procedure for determination of furosine, a lysine-reducing sugar derivative

Chiang, Grace

doi:10.1021/jf00120a060

Cited by 54 publications

(34 citation statements)

References 5 publications

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“…However, these assay procedures require pretreatments of a sample and a relatively long time for measurement (Finot et al , 1981;Chiang, 1983;Resmini et al , 1990;Fink & Kessler, 1988). On the contrary, aminoreductone was detectable by XTT assay without a pretreatment.…”

Section: Resultsmentioning

confidence: 99%

Relationship between the XTT Reducibility and Aminoreductone Formed during the Maillard Reaction of Lactose: the Detection of Aminoreductone by HPLC

Shimamura

Ukeda

Sawamura

2004

FSTR

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The XTT (3¢ ¢ ¢ ¢-[1-(phenylamino)-carbonyl]-3,4-tetrazolium)-bis(4-methoxy-6-nitro)benzenesulfonic acid hydrate) reducibility of practical milk sample enables evaluation of the heat-treatment and storage conditions such as temperature and period. Based on the appearance of absorption maximum at 320 nm in a model heated solution, we suggested that aminoreductone formed during the Maillard reaction of lactose is involved in the reduction of XTT. In this report, the relationship between the XTT reducibility and the formation of aminoreductone was investigated more specifically using HPLC equipped with a photodiode array detector. Lactose and butylamine were heated at 100˚C for 15 min, and then analyzed by HPLC. A main peak with absorption maximum at 324 nm, which is thought to be aminoreductone, was recognized in the chromatogram of the heated reaction mixture. The peak corresponding to aminoreductone showed the XTT reducibility. After the addition of Cu 2؉ , the main peak and its ability to reduce XTT completely disappeared. Moreover, the formation of aminoreductone under various kinds of heating conditions linearly related with the XTT reducibility of the reaction mixture. These findings strongly suggested that the XTT-reducing substance formed during the Maillard reaction of lactose was aminoreductone.

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Section: Resultsmentioning

confidence: 99%

Relationship between the XTT Reducibility and Aminoreductone Formed during the Maillard Reaction of Lactose: the Detection of Aminoreductone by HPLC

Shimamura

Ukeda

Sawamura

2004

FSTR

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“…Chiang (107) recorded an increase in furosine from 0·91 mg/g in a control dry dog food to 1·52 mg/g after storage of 12 weeks at 22·28C. Storing the same control dry dog food for 12 weeks at 37·88C increased furosine levels to 3·19 mg/g.…”

Section: Van Rooijen Et Almentioning

confidence: 98%

The Maillard reaction and pet food processing: effects on nutritive value and pet health

et al. 2013

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The Maillard reaction, which can occur during heat processing of pet foods or ingredients, is known to reduce the bioavailability of essential amino acids such as lysine due to the formation of early and advanced Maillard reaction products (MRP) that are unavailable for utilisation by the body. Determination of the difference between total and reactive lysine by chemical methods provides an indication of the amount of early MRP present in foods, feeds and ingredients. Previous research reported that the difference between total and reactive lysine in pet foods can be up to 61·8 %, and foods for growing dogs may be at risk of supplying less lysine than the animal may require. The endogenous analogues of advanced MRP, advanced glycation endproducts, have been associated with age-related diseases in humans, such as diabetes and impaired renal function. It is unknown to what extent advanced MRP are present in pet foods, and if dietary MRP can be associated with the development of diseases such as diabetes and impaired renal function in pet animals. Avoidance of ingredients with high levels of MRP and processing conditions known to favour the Maillard reaction may be useful strategies to prevent the formation of MRP in manufactured pet food. Future work should further focus on understanding the effects of ingredient choice and processing conditions on the formation of early and advanced MRP, and possible effects on animal health.

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“…This amino compound, which derives from lysine, can be detected in acid hydrolysates of ε-deoxy-fructosyl-lysine (ε-DFL), the main stable Amadori compound produced during the early stage of the MR (19). Because the level of furosine can be related to processing and storage conditions (20) it is often used in food nutrition for lwt/vol. 29 (1996) No.…”

Section: Chemical Characterizationmentioning

confidence: 99%

The Maillard Reaction in Pasta: Preliminary Classification by Multivariate Techniques

Acquistucci

1996

LWT - Food Science and Technology

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A simple and rapid high-performance liquid chromatographic procedure for determination of furosine, a lysine-reducing sugar derivative

Cited by 54 publications

References 5 publications

Relationship between the XTT Reducibility and Aminoreductone Formed during the Maillard Reaction of Lactose: the Detection of Aminoreductone by HPLC

Relationship between the XTT Reducibility and Aminoreductone Formed during the Maillard Reaction of Lactose: the Detection of Aminoreductone by HPLC

The Maillard reaction and pet food processing: effects on nutritive value and pet health

The Maillard Reaction in Pasta: Preliminary Classification by Multivariate Techniques

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