Selective analysis of the okadaic acid group in shellfish samples using fluorous derivatization coupled with liquid chromatography-tandem mass spectrometry

Sakaguchi, Yohei; Kawamura, Ryota; Nakayama, Erina; Ako, Kenta; Kawasue, Shimba; Koga, Ritsuko; Yoshida, Hideyuki; Nohta, Hitoshi

doi:10.1016/j.jchromb.2021.122681

Cited by 13 publications

(2 citation statements)

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“…20) In recent years, fluorous derivatization LC-MS methods almost unaffected by matrix components, such as biological samples and food samples, have been reported. [21][22][23][24][25][26] The derivatization method utilizes the specific affinity of perfluoroalkyl groups. Therefore, selective analysis with a reduced background is possible by derivatizing the analytes with fluorous reagents and separating them on a fluorous LC column.…”

Section: Introductionmentioning

confidence: 99%

Quantification of Casein in Baked Food Products by Selective Analysis of Phosphorylated Peptides Using Fluorous Derivatization with Liquid Chromatography-Tandem Mass Spectrometry Method

Kawasue

Sakaguchi

Koga

et al. 2022

CHEMICAL & PHARMACEUTICAL BULLETIN

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Casein is one of the allergen proteins present in milk. Therefore, a quantification method for the selective analysis of casein using fluorous derivatization with LC-tandem mass spectrometry (LC-MS/MS) was developed. After two allergen proteins (α S1 -casein and β-casein) extracted from baked sugar cookies were tryptic digested, the obtained phosphorylated peptides were selectively derivatized by β-elimination with Ba(NO 3 ) 2 under basic condition and Michael addition with perfluoroalkylthiol (1H,1H,2H,2H-perfluorooctanethiol, PFOT). In this study, YKVPQLEIVPN(pSer)AQQR (104-119 fragment from α S1 -casein) and FQ(pSer)EEQQQTEDELQDK (33-48 fragment from β-casein) obtained by tryptic digestion were selected as target peptides. The phosphorylated serine residue in each peptide was converted to a perfluoroalkyl group by derivatization. The obtained fluorous-derivatized peptides were analyzed by LC-MS/MS, to which a fluorous LC column was connected. Therefore, it was possible to analyze casein without being affected by the matrix components in the baked food sample. When the present method was applied to cookies with arbitrary amounts of α S1 -casein and β-casein, the obtained quantification values were in good agreement with the arbitrary amounts spiked. The quantification limits of α S1 -and β-casein in cookie analysis were 246 and 152 ng/g, respectively. Hence, this method can be used to analyze trace amounts of allergen proteins present in the baked food.

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Section: Introductionmentioning

confidence: 99%

Quantification of Casein in Baked Food Products by Selective Analysis of Phosphorylated Peptides Using Fluorous Derivatization with Liquid Chromatography-Tandem Mass Spectrometry Method

Kawasue

Sakaguchi

Koga

et al. 2022

CHEMICAL & PHARMACEUTICAL BULLETIN

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“…However, this method has raised ethical concerns due to the use of laboratory animals, while it also possesses technical limitations, including a lack of sensitivity and complicated operation. Great effort has been made to develop alternative methods in order to overcome the above limitations, including liquid chromatography/mass spectroscopy (LC/MS), 8 high-performance liquid chromatography (HPLC), 9 immunoassays, 5,10,11 cell-based biosensors, 4 and aptamerbased sensors (aptasensors). 7,12 Among these methods, aptasensors have attracted great attention since their first discovery in 1990.…”

Section: Introductionmentioning

confidence: 99%