Identification of irradiated meats by determining o- and m-tyrosine as markers

Chen, Si; Fan, Lihua; Song, Jun; Liu, Chenchen; Zhang, Hong

doi:10.1016/j.meatsci.2012.08.022

Cited by 6 publications

(4 citation statements)

References 13 publications

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“…270 μg/kg ( m -tyrosine) after treatment with 6 kGy . For the determination of the irradiation dose that had been applied to meat, the analysis by HPLC–MS/MS of both markers in the free form is still considered . Phenylalanine oxidation products as well as 3-chlorotyrosine were suggested as oxidative stress markers in human breast milk .…”

Section: Determination Of Individual Products Of Protein Oxidation In...mentioning

confidence: 99%

“…167 For the determination of the irradiation dose that had been applied to meat, the analysis by HPLC−MS/MS of both markers in the free form is still considered. 168 Phenylalanine oxidation products as well as 3-chlorotyrosine were suggested as oxidative stress markers in human breast milk. 169 The concentration of 3chlorotyrosine was higher than those of o-and m-tyrosines.…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

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Analysis of Protein Oxidation in Food and Feed Products

Hellwig

2020

J. Agric. Food Chem.

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Food and feed proteins are subject to oxidation reactions during production, processing, and storage. Several individual oxidized amino acids have been described in model systems and food; however, protein oxidation in food is still mostly assessed by the analysis of protein carbonylation. In the present review, the chemistry of protein oxidation and its implications for protein functionality, food flavor, and nutritional physiology are briefly summarized. Limitations of generic methods targeting redoxrelevant functional groups and properties of typical reaction products, such as the determination of protein carbonyls and fluorescence spectroscopy, are presented. Methods for the quantitation of individual oxidation products of susceptible amino acids, such as cysteine, methionine, phenylalanine, tyrosine, and tryptophan, are reported. Special regard is paid to limitations resulting from the required hydrolysis procedures and unintended formation of the analytes during sample pretreatment. If available, results from food analysis obtained by different methods are compared. Suggestions and requirements for future works on protein oxidation in food and nutrition are given.

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Section: Determination Of Individual Products Of Protein Oxidation In...mentioning

confidence: 99%

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 99%

Analysis of Protein Oxidation in Food and Feed Products

Hellwig

2020

J. Agric. Food Chem.

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“…Beside, tyrosine positional isomers can be generated from radiation induced chemical reactions of free phenylalanine as well as phenylalanine containing proteins, and so they can be used as markers in irradiated foods http for dose estimation. For example, the method of o-tyrosine detection by high-performance liquid chromatography (HPLC) or chromatography has been used for monitoring irradiated protein-rich foods [5,6]. Also, the accumulation of m-tyrosine in mammalian tissues has been used as an indicator for determining the oxidative stress and aging process [7].…”

Section: Instructionmentioning

confidence: 99%

Conformational and vibrational analyses of meta-tyrosine: An experimental and theoretical study

Yao

Zhang

Huang

2015

Spectrochimica Acta Part A: Molecular and Biomolecular Spectros

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“…The application of liquid chromatography-tandem mass spectrometry (LC-MS/MS) to determine 2-ACBs has been recently reported [16,[22][23][24][25]. Although the instrument is more Electronic supplementary material The online version of this article (doi:10.1007/s00216-016-9455-6) contains supplementary material, which is available to authorized users.…”

Section: Introductionmentioning

confidence: 99%

Determination of 2-alkylcyclobutanones by combining precolumn derivatization with 1-naphthalenyl hydrazine and ultra-performance liquid chromatography with fluorescence detection

et al. 2016

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2-Alkylcyclobutanones (2-ACBs) are uniquely formed when triglycerides-containing food products are exposed to ionizing radiation. Thus, 2-ACBs have been used as marker molecules to identify irradiated food. Most methods to determine 2-ACBs involve mass spectrometric detection after chromatographic separation. The spectrofluorometer is rarely used to determine 2-ACBs because these molecules do not fluoresce. In this study, we developed an ultra-performance liquid chromatography (UPLC) method to determine 2-ACBs. 2-ACBs were converted into fluorophores after reacting with 1-naphthalenyl hydrazine to facilitate their sensitive and selective detection using a fluorescence detector (FLD). Analysis of 2-ACBs using our developed UPLC-FLD method allows sensitive determination of 2-ACBs at a detection limit of 2 ng 2-ACBs per g of fat (30 pg/injection), which is significantly lower than that of existing analytical methods. After validation for trueness and precision, the method was applied to γ-irradiated chicken samples to determine their 2-ACB content. Comparative studies employing liquid chromatography-tandem mass spectrometric method revealed no systematic difference between the two methods, thereby demonstrating that the proposed UPLC-FLD method can be suitably used to determine 2-ACBs in irradiated foodstuffs. Graphical Abstract Determination of radiation-induced food-borne 2-dodecylcyclobutanone and 2-tetradecylcyclobutanone by combining 1-naphthalenyl hydrazine derivatization and ultra-performance liquid chromatography with fluorescence detection.

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Identification of irradiated meats by determining o- and m-tyrosine as markers

Cited by 6 publications

References 13 publications

Analysis of Protein Oxidation in Food and Feed Products

Analysis of Protein Oxidation in Food and Feed Products

Conformational and vibrational analyses of meta-tyrosine: An experimental and theoretical study

Determination of 2-alkylcyclobutanones by combining precolumn derivatization with 1-naphthalenyl hydrazine and ultra-performance liquid chromatography with fluorescence detection

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