Rapid determination of the various native forms of vitamin B6 and B2 in cow’s milk using ultra-high performance liquid chromatography

Schmidt, Anatol; Schreiner, Maximilian; Mayer, Hans

doi:10.1016/j.chroma.2017.04.009

Cited by 38 publications

(21 citation statements)

References 19 publications

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“…PLP is an enzymatic cofactor that bacteria use to improve the efficiency or activity of the GAD enzyme, thereby favoring the production of GABA (Li et al 2016). Although it has been previously reported that PLP may be present in milk in low concentrations (3 μM) (Schimdt et al 2017), in the present study, the PLP concentrations of 100 and 200 μM as an additive in milk were assessed. The results, depicted in Fig.…”

Section: Modification Of Fermentation Conditions To Increase Gaba Synmentioning

confidence: 96%

Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses

et al. 2020

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Purpose: The purpose of this study was to screen wild GABA-producing lactic acid bacteria (LAB) isolated from artisanal Mexican cheeses and to evaluate the fermentation conditions for the enhancement of the GABA yield in fermented milk. Methods: A qualitative test was carried out to select the GABA-producing LAB and the GABA was quantified by reversed-phase high-performance liquid chromatography in fermented milk (FM). Two inoculum concentrations (10 7 and 10 9 CFU/mL), two incubation temperatures (30 and 37°C), three glutamate concentrations (1, 3, and 5 g/L), and three pyridoxal 5′-phosphate (PLP) concentrations (0, 100, and 200 μM) were assessed to establish suitable conditions to enhance the GABA yield in FM. Results: Results showed that, from a total of 94 LAB strains, fermented milk with two Lactococcus lactis strains (L-571 or L-572) presented the highest GABA production. However, 37°C of incubation and 10 9 CFU/mL and 3 g/L of glutamate significantly led the highest GABA yield in FM with L-571. Further studies are needed to establish the optimum conditions for producing GABA by this strain, and in vivo studies may reveal its potential use as GABA-producing culture. Conclusion: These results highlight the importance of wild LAB strains in order to generate new alternatives and opportunities in the development of functional foods containing GABA.

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Section: Modification Of Fermentation Conditions To Increase Gaba Synmentioning

confidence: 96%

Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses

et al. 2020

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“…The commonly used extraction method for B complex vitamins analysis, including protein precipitation [ 108 , 113 , 117 , 123 ], acid hydrolysis and/or enzymatic treatment [ 109 , 114 , 118 ] and SPE [ 112 , 116 ]. Protein precipitation is a common method used for extraction of B complex vitamins from samples rich in protein like milk.…”

Section: Water-soluble Vitaminsmentioning

confidence: 99%

“…Protein precipitation is a common method used for extraction of B complex vitamins from samples rich in protein like milk. In a study by Schmidt et al [ 123 ], different protein precipitation reagent have been used include hydrochloric acid (HCI), trichloroacetic acid (TCA) and perchloric acid (PCA). HCI was found to be the most suitable for the study of native B 6 and B 2 vitamers in cow’s milk.…”

Section: Water-soluble Vitaminsmentioning

confidence: 99%

Recent Techniques in Nutrient Analysis for Food Composition Database

et al. 2020

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Food composition database (FCD) provides the nutritional composition of foods. Reliable and up-to date FCD is important in many aspects of nutrition, dietetics, health, food science, biodiversity, plant breeding, food industry, trade and food regulation. FCD has been used extensively in nutrition labelling, nutritional analysis, research, regulation, national food and nutrition policy. The choice of method for the analysis of samples for FCD often depends on detection capability, along with ease of use, speed of analysis and low cost. Sample preparation is the most critical stage in analytical method development. Samples can be prepared using numerous techniques; however it should be applicable for a wide range of analytes and sample matrices. There are quite a number of significant improvements on sample preparation techniques in various food matrices for specific analytes highlighted in the literatures. Improvements on the technology used for the analysis of samples by specific instrumentation could provide an alternative to the analyst to choose for their laboratory requirement. This review provides the reader with an overview of recent techniques that can be used for sample preparation and instrumentation for food analysis which can provide wide options to the analysts in providing data to their FCD.

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“…They play an important role in carbohydrate, fat and protein metabolism, healthy development of body, immunity against infections, and digestive functions [1−3]. Especially, vitamin B (such as vitamin B2, vitamin B9, and vitamin B12) is very important for human health [4,5]. The demand of the body for vitamin B2 increases during the growth and pregnancy in children and women.…”

Section: Introductionmentioning

confidence: 99%

Development of Rapid, Sensitive, and Effective Plasmonic Nanosensor for the Detection of Vitamins in Infact Formula and Milk Samples

Çimen

Deni̇zli̇

2020

Photonic Sens

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The aim of the present study is to develop a surface plasmon resonance sensor for the detection of vitamin B2, vitamin B9, and vitamin B12 in food samples by using the molecular imprinting technique. The vitamin B2, vitamin B9, and vitamin B12 imprinted and the non-imprinted surface plasmon resonance sensor chip surfaces were characterized by using contact angle measurements, atomic force microscopy, ellipsometry, and Fourier transform infrared-attenuated total reflectance. The real-time detection of vitamin B2, vitamin B9, and vitamin B12 was analyzed by using aqueous solutions in the concentration range of 0.01 ng/mL − 10 ng/mL for vitamin B2, 0.1 ng/mL − 8.0 ng/mL for vitamin B9, and 0.01 ng/mL − 1.5 ng/mL for vitamin B12. The limit of detection values was calculated as 1.6×10 −4 ng/mL for vitamin B2, 13.5×10 −4 ng/mL for vitamin B9, and 2.5×10 −4 ng/mL for vitamin B12, respectively. Selectivity experiments were performed by using vitamin B1 and vitamin B6. The reproducibility of surface plasmon resonance sensors was investigated both on the same day and on different days for four times. Validation studies of the prepared surface plasmon resonance (SPR) sensors were performed by liquid chromatography-tandem mass spectrometry (LC-MS/MS).

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Rapid determination of the various native forms of vitamin B6 and B2 in cow’s milk using ultra-high performance liquid chromatography

Cited by 38 publications

References 19 publications

Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses

Gamma-aminobutyric acid (GABA) production in milk fermented by specific wild lactic acid bacteria strains isolated from artisanal Mexican cheeses

Recent Techniques in Nutrient Analysis for Food Composition Database

Development of Rapid, Sensitive, and Effective Plasmonic Nanosensor for the Detection of Vitamins in Infact Formula and Milk Samples

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