Characterization of chiral amino acids from different milk origins using ultra-performance liquid chromatography coupled to ion-mobility mass spectrometry

Tian, He; Zheng, Nan; Li, Songli; Zhang, Yangdong; Zhao, Shengguo; Fang, Wen; Wang, Jiaqi

doi:10.1038/srep46289

Cited by 26 publications

(22 citation statements)

References 53 publications

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“…This may finally lead to noncompliance with the identification criteria . Nevertheless, multipeaks observed in the ion mobility trace can originate from differently charged positions in cluster ions or chiral isomers .…”

Section: Resultsmentioning

confidence: 99%

Evaluation and validation of an ion mobility quadrupole time‐of‐flight mass spectrometry pesticide screening approach

Bauer

Kuballa

Rohn

et al. 2018

J of Separation Science

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An ion mobility quadrupole time-of-flight mass spectrometry-based pesticide suspect screening methodology was developed and validated covering 20 plant-derived food matrices deriving from six commodity groups of different complexity according to the actual European Commission document SANTE/11813/2017 applying a QuEChERS sample preparation protocol. The method combines ultra-performance liquid chromatography, traveling wave ion mobility, and quadrupole time-of-flight mass spectrometry. Besides the determination of the physicochemical property collision cross-section and the establishment of a corresponding scientific suspect screening database comprising 280 pesticides for several pesticides, different protomers, sodium adducts, as well as dimers were identified in ion mobility spectrometry traces. Additionally, collision cross-section values were included in the validation requirements regarding chromatography and mass spectrometry for the detection of pesticides. A collision cross-section value window was analyzed within a tolerable error of ±2%. For this cross-matrix validation, screening detection limits were determined at concentration levels of 0.100 mg/kg (84% of the original pesticide scope), 0.010 mg/kg (56%), and 0.001 mg/kg (21%). By application of ion mobility spectrometry, the compound identification was improved due to independence of commodity of concern and concentration levels of analyte molecules, as false assignments are reduced by application of a collision cross-section range.

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Section: Resultsmentioning

confidence: 99%

Evaluation and validation of an ion mobility quadrupole time‐of‐flight mass spectrometry pesticide screening approach

Bauer

Kuballa

Rohn

et al. 2018

J of Separation Science

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“…As mentioned above, various kinds of d-amino acids are present in food, including raw ingredients and processed foods, such as vegetables [38], fruit [38], milk [39], and liquor [40]. Of these, fermentative foods, especially lactic acid fermentative foods, contain high amounts of d-amino acids [41], which are thought to be produced by the metabolic activities of various bacteria during the process of fermentation.…”

Section: D-amino Acids In Fermentative Foodsmentioning

confidence: 99%

d-Amino Acids and Lactic Acid Bacteria

Kobayashi

2019

Microorganisms

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Proteins are composed of l-amino acids except for glycine, which bears no asymmetric carbon atom. Accordingly, researchers have studied the function and metabolism of l-amino acids in living organisms but have paid less attention to the presence and roles of their d-enantiomers. However, with the recent developments in analytical techniques, the presence of various d-amino acids in the cells of various organisms and the importance of their roles have been revealed. For example, d-serine (d-Ser) and d-aspartate (d-Asp) act as neurotransmitters and hormone-like substances, respectively, in humans, whereas some kinds of d-amino acids act as a biofilm disassembly factor in bacteria. Interestingly, lactic acid bacteria produce various kinds of d-amino acids during fermentation, and many d-amino acids taste sweet, compared with the corresponding l-enantiomers. The influence of d-amino acids on human health and beauty has been reported in recent years. These facts suggest that the d-amino acids produced by lactic acid bacteria are important in terms of the taste and function of lactic-acid-fermented foods. Against this background, unique d-amino-acid-metabolizing enzymes have been searched for and observed in lactic acid bacteria. This review summarizes and introduces the importance of various d-amino acids in this regard.Proteins are basically made up of 20 kinds of α-amino acids in the form of monomers, and these amino acids have at least one asymmetric carbon, except for glycine. This yields 19 kinds of amino acid (glycine has been excepted) with l-and d-form varieties. As proteins are made up of l-amino acids, many researchers, in fields such as medical, food, and nutritional science, have paid close attention to l-amino acids, giving rise to considerable knowledge of l-amino acids, including proteins. Until the 1970s, many researchers thought that d-amino acids were rare in nature and did not play an important role in living organisms. After that, however, d-alanine (d-Ala), d-glutamate (d-Glu), and d-aspartate (d-Asp) were found in bacterial cell walls as constituents, and d-amino acids were observed to exist in nature. This finding led to the conclusion that d-amino acids were only rarely present in bacterial cell walls, but in the 1990s, the development of analytical techniques, such as chiral column chromatography, meant that various kinds of d-amino acids were identified in free forms in diverse organisms. These d-amino acids were initially considered to be derived from foods or enterobacteria, but it is now known that some parts of d-amino acids such as d-serine (d-Ser) and d-Asp can be synthesized in mammalian cells. d-Amino acids have similar physical and chemical characteristics with l-amino acids, but the physiological functions of d-amino acids are completely different with those of l-amino acids. For example, d-Ser works as neurotransmitter in the brain, but l-Ser has no such role. Furthermore, d-amino acids are uncommon in living organisms, compared with l-amino acids, and despite the fact that some d-...

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“…A number of different factors are associated with affecting the bioavailability of AA, including their chirality (L-or D-forms), concentrations provided, site of absorption, gastrointestinal health, transit time through the gastrointestinal tract and food matrix in which they are consumed [38,39]. Therefore, the mode of delivery has a strong potential to influence AA absorption, potentially making them more readily available in the body, as it may interact with several different factors resulting in a difference in the speed of the absorption or in some cases, even impaired absorption [39].…”

Section: The Bioavailability Of L-arg and L-citmentioning

confidence: 99%

The Physiological Effects of Amino Acids Arginine and Citrulline: Is There a Basis for Development of a Beverage to Promote Endurance Performance? A Narrative Review of Orally Administered Supplements

et al. 2020

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Nutritional and ergogenic aid supplementation is prevalent within athletic or general fitness populations, and is only continuing to gain momentum. Taken in isolation or as a combination, amino acid (AA) supplementation has the potential to increase endurance performance among other benefits. L-Arginine (L-Arg) and L-Citrulline (L-Cit) are two AAs proposed to increase endothelial nitric oxide (NO) synthesis, with potential additional physiological benefits, and therefore may contribute to enhanced performance outcomes such as increased power output, or time to exhaustion. However, the appropriate dose for promoting physiological and performance benefits of these AAs, and their potential synergistic effects remains to be determined. Therefore, the aim of this review was to evaluate the varied concentrations used in the current literature, assess the effects of L-Arg and L-Cit in combination on physiological responses and endurance performance, and consider if there is a fundamental basis for providing these supplements in the form of a beverage. A total of six studies were considered eligible for the review which utilized a range of 3–8 g of the AA constituents. The findings support the notion that supplementing with a combination of L-Arg and L-Cit may increase NO production, enhance vasodilation, and therefore increase performance capacity in athletes. A beverage as a carrier for the two AAs is worth considering; however, there remains limited research assessing these outcomes across a consistent range of concentrations in order to see their full potential.

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Characterization of chiral amino acids from different milk origins using ultra-performance liquid chromatography coupled to ion-mobility mass spectrometry

Cited by 26 publications

References 53 publications

Evaluation and validation of an ion mobility quadrupole time‐of‐flight mass spectrometry pesticide screening approach

Evaluation and validation of an ion mobility quadrupole time‐of‐flight mass spectrometry pesticide screening approach

d-Amino Acids and Lactic Acid Bacteria

The Physiological Effects of Amino Acids Arginine and Citrulline: Is There a Basis for Development of a Beverage to Promote Endurance Performance? A Narrative Review of Orally Administered Supplements

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