Detection of Maillard reaction products by a coupled HPLC-Fraction collector technique and FTIR characterization of Cu(II)-complexation with the isolated species

Ioannou, Aristos; Daskalakis, Vangelis; Varotsis, Constantinos

doi:10.1016/j.molstruc.2017.04.011

Cited by 15 publications

(17 citation statements)

References 28 publications

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“…The HPLC instrumental setup and the separation of individual MRP fractions were described in detail earlier. 7,8 The HPLC experimental setup consisted of a Varian 218 Prepstar Solvent Delivery Module, an Agilent Manual FL-Injection Valve, an Agilent 1260 Innity Variable Wavelength Detector (VWD) and an Agilent 440 LC Fraction Collector. HPLC analysis was performed on a 4.6 Â 250 mm, 5 mm particle size, Zorbax SB-Aq analytical column (Agilent Technologies).…”

Section: Hplc-fraction Collector Analysis Of Mrpsmentioning

confidence: 99%

“…Recently, the isolation of reaction products of asparagine with reducing sugars at high pH and temperature was explored by high performance liquid chromatography (HPLC) coupling methods. [6][7][8] Spectroscopic analysis of selected Maillard reaction products demonstrated the appearance of asparaginesaccharide conjugates. 7 These were shown to induce the formation of a hemichrome species in hemoglobin, which obstructs the ligand binding site irreversibly.…”

Section: Introductionmentioning

confidence: 99%

“…[6][7][8] Spectroscopic analysis of selected Maillard reaction products demonstrated the appearance of asparaginesaccharide conjugates. 7 These were shown to induce the formation of a hemichrome species in hemoglobin, which obstructs the ligand binding site irreversibly. 8 The intrinsic uorescence of tryptophans (W) and tyrosines (Y) in Hb has been used as an important probe in understanding the dynamics and conformational changes induced by ligand binding and to elucidate the binding location and relevant parameters related to binding interactions.…”

Section: Introductionmentioning

confidence: 99%

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Probing hemoglobin glyco-products by fluorescence spectroscopy

Ioannou

Varotsis

2019

RSC Adv.

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Section: Hplc-fraction Collector Analysis Of Mrpsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Probing hemoglobin glyco-products by fluorescence spectroscopy

Ioannou

Varotsis

2019

RSC Adv.

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“…from peptides, amino acids, proteins) and reducing sugars in the absence of catalytic enzymes will cause nonenzymatic browning (i.e., Maillard reaction). The browning often contributes to an improvement of the organoleptic properties of foods, through aroma development but it can also reduce nutritive value and certain functional properties (Estévez et al, ; Ioannou, Daskalakis, & Varotsis, ). The browning reaction occurs during industrial processing and home cooking of foods (Delgado‐Andrade, Seiquer, Haro, Castellano, & Navarro, ).…”

Section: Reactivity With Carbohydratesmentioning

confidence: 99%

“…The browning reaction occurs during industrial processing and home cooking of foods (Delgado‐Andrade, Seiquer, Haro, Castellano, & Navarro, ). Maillard reaction typically consists of three major stages, early, advanced, and final (Hodge, ; Ioannou et al, ). In the early stage, condensation (Schiff base reaction) of a free amine group from peptide side chain or N‐terminal with a reducing sugar occurs to form Amadori rearrangement products via an N‐substituted glycosylamine.…”

Section: Reactivity With Carbohydratesmentioning

confidence: 99%

Reactivity of peptides within the food matrix

Kamdem

Tsopmo

2017

J Food Biochem

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Numerous biological activities have been reported for peptides or peptide-rich fractions from hydrolyzed food proteins. Some of the properties of peptides include antioxidant, antimicrobial, anti-inflammation, antihypertensive, and immune system modulation. To evaluate the efficacy of peptides in vivo, foods have been used as carrier vehicles. However, there are many molecules in foods that can react or interact with peptides, thereby reducing the bioavailability or bioactivity of these peptides. The Schiff base reactions of peptides with reducing sugars are well established.Peptides can also react with oxidized lipids or reactive oxygen species. Secondary metabolites such as quinones in foods, can react as well with amine or thiol groups of peptides. All these reactions affect the concentration of peptides. This review summarizes and discusses some of the implication of those reactions on the availability of bioactive peptides within the food matrix.

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Towards robust cell culture processes — Unraveling the impact of media preparation by spectroscopic online monitoring

Brunner

Brosig

Losing

et al. 2019

Engineering in Life Sciences

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Biopharmaceutical manufacturing processes can be affected by variability in cell culture media, e.g. caused by raw material impurities. Although efforts have been made in industry and academia to characterize cell culture media and raw materials with advanced analytics, the process of industrial cell culture media preparation itself has not been reported so far. Within this publication, we first compare mid‐infrared and two‐dimensional fluorescence spectroscopy with respect to their suitability as online monitoring tools during cell culture media preparation, followed by a thorough assessment of the impact of preparation parameters on media quality. Through the application of spectroscopic methods, we can show that media variability and its corresponding root cause can be detected online during the preparation process. This methodology is a powerful tool to avoid batch failure and is a valuable technology for media troubleshooting activities. Moreover, in a design of experiments approach, including additional liquid chromatography–mass spectrometry analytics, it is shown that variable preparation parameters such as temperature, power input and preparation time can have a strong impact on the physico‐chemical composition of the media. The effect on cell culture process performance and product quality in subsequent fed‐batch processes was also investigated. The presented results reveal the need for online spectroscopic methods during the preparation process and show that media variability can already be introduced by variation in media preparation parameters, with a potential impact on scale‐up to a commercial manufacturing process.

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Detection of Maillard reaction products by a coupled HPLC-Fraction collector technique and FTIR characterization of Cu(II)-complexation with the isolated species

Cited by 15 publications

References 28 publications

Probing hemoglobin glyco-products by fluorescence spectroscopy

Probing hemoglobin glyco-products by fluorescence spectroscopy

Reactivity of peptides within the food matrix

Towards robust cell culture processes — Unraveling the impact of media preparation by spectroscopic online monitoring

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