A novel reductive amination method with isotopic formaldehydes for the preparation of internal standard and standards for determining organosulfur compounds in garlic

Tsai, De-Cheng; Liu, Meng-Chieh; Lin, Yi-Reng; Huang, Mei-Fang; Liang, Shih‐Shin

doi:10.1016/j.foodchem.2015.11.022

Cited by 12 publications

(6 citation statements)

References 24 publications

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“…Prolonged exposure to high temperatures (e.g., 60°C for 105 min) completely inactivates the activity of allinase (Poojary et al., 2017). The processing techniques must be analyzed to determine the parameters yielding optimum SAC bioavailability and physiological characteristics (Barba & Orlien, 2017; Tsai et al., 2016). This paper discusses the various processes used to increase the quantity and quality of garlic.…”

Section: Effect Of Processing Technology On Sac Contentmentioning

confidence: 99%

“…Garlic contains four OSCs: S‐allyl cysteine (SAC), S‐allyl cysteinine sulfoxide (alliin), S‐methyl cysteine (SMC) and S‐ethyl cysteine (Tsai et al., 2016). The OSCs in garlic are either water‐soluble or fat‐soluble; although both these compounds are bioactive; the fat‐soluble compounds exhibit cytotoxic effects in cancer cells and the water‐soluble compounds do not (Chen, Tsai et al., 2018; Kimura et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

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S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

Yudhistira

Punthi

Lin

et al. 2022

Comp Rev Food Sci Food Safe

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S‐allyl cysteine (SAC), which is the most abundant bioactive compound in black garlic (BG; Allium sativum), has been shown to have antioxidant, anti‐apoptotic, anti‐inflammatory, anti‐obesity, cardioprotective, neuroprotective, and hepatoprotective activities. Sulfur compounds are the most distinctive bioactive elements in garlic. Previous studies have provided evidence that the concentration of SAC in fresh garlic is in the range of 19.0–1736.3 μg/g. Meanwhile, for processed garlic, such as frozen and thawed garlic, pickled garlic, fermented garlic extract, and BG, the SAC content increased to up to 8021.2 μg/g. BG is an SAC‐containing product, with heat treatment being used in nearly all methods of BG production. Therefore, strategies to increase the SAC level in garlic are of great interest; however, further knowledge is required about the effect of processing factors and mechanistic changes. This review explains the formation of SAC in garlic, introduces its biological effects, and summarizes the recent advances in processing methods that can affect SAC levels in garlic, including heat treatment, enzymatic treatment, freezing, fermentation, ultrasonic treatment, and high hydrostatic pressure. Thus, the aim of this review was to summarize the outcomes of treatment aimed at maintaining or increasing SAC levels in BG. Therefore, publications from scientific databases in this field of study were examined. The effects of processing methods on SAC compounds were evaluated on the basis of the SAC content. This review provides information on the processing approaches that can assist food manufacturers in the development of value‐added garlic products.

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Section: Effect Of Processing Technology On Sac Contentmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

Yudhistira

Punthi

Lin

et al. 2022

Comp Rev Food Sci Food Safe

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“…Allicin from garlic with many biological activities is a consequence of the molecule's chemistry [ 21 ]. Garlic has four major organosulfur compounds: S -allylcysteine, alliin, S -methylcysteine, and S -ethylcysteine [ 7 ]. S -allylcysteine has antioxidation, regulated redox, antiapoptotic, anti-inflammation, proenergetic, and signaling capacities [ 22 ]; however it ameliorates lots of diseases [ 23 ].…”

Section: Functional Components In Alliumsmentioning

confidence: 99%

“…Chronic diseases are a serious threat to human health and economic growth; however the costs of five chronic diseases (cardiovascular diseases, cancers, diabetes, chronic respiratory disease, and mental illness) will be over US$47 trillion from 2011 to 2030 [ 5 , 6 ]. Garlic, which was one of the best foods for preventing chronic disease, has been utilized in treating human diseases since 5000 years [ 7 – 9 ]. The high consumption of Allium genus reduced the risk for various cancers [ 10 , 11 ].…”

Section: Introductionmentioning

confidence: 99%

Therapeutic Role of Functional Components in Alliums for Preventive Chronic Disease in Human Being

Zeng

Yang

et al. 2017

Evidence-Based Complementary and Alternative Medicine

101

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Objectives. Functional components in alliums have long been maintained to play a key role in modifying the major risk factors for chronic disease. To obtain a better understanding of alliums for chronic disease prevention, we conducted a systematic review for risk factors and prevention strategies for chronic disease of functional components in alliums, based on a comprehensive English literature search that was conducted using various electronic search databases, especially the PubMed, ISI Web of Science, and CNKI for the period 2007–2016. Allium genus especially garlic, onion, and Chinese chive is rich in organosulfur compounds, quercetin, flavonoids, saponins, and others, which have anticancer, preventive cardiovascular and heart diseases, anti-inflammation, antiobesity, antidiabetes, antioxidants, antimicrobial activity, neuroprotective and immunological effects, and so on. These results support Allium genus; garlic and onion especially may be the promising dietotherapeutic vegetables and organopolysulfides as well as quercetin mechanism in the treatment of chronic diseases. This review may be used as scientific basis for the development of functional food, nutraceuticals, and alternative drugs to improve the chronic diseases.

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“…The derivatized method modifies PKU biomarkers, including PHE and TYR using isotopic formaldehyde to generate h 2 -formaldehyde-modified PHE and TYR (as standards) and d 2 -formaldehyde-modified PHE and TYR (as internal standards). The internal standards were used to normalize PHE and TYR signals, [18][19][20][21][22][23] and formaldehydemodified PHE and TYR were detected by mass spectrometry signal enhancement. 24 We compared the concentrations of plasma on filter paper and crude plasma samples and used HPLC-MS/MS to monitor derivatized PHE and TYR in the plasma samples.…”

Section: Introductionmentioning

confidence: 99%

Quantification of derivatized phenylalanine and tyrosine in dried blood spots using liquid chromatography with tandem spectrometry for newborn screening of phenylketonuria

Duh,

Liang,

Shen

et al. 2024

Eur J Mass Spectrom (Chichester)

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Phenylketonuria (PKU) is an autosomal genetic disorder caused by a deficiency of the phenylalanine hydroxylase (PAH) enzyme. The lack of PAH results in the inability of phenylalanine (PHE) to transform into tyrosine (TYR). Consequently, this leads to the accumulation of PHE in the blood samples of newborns causing metabolic diseases such as irreversible neurological problems. An analysis was required for determining the values of PHE and TYR in blood samples from newborn babies. In this study, therefore, we developed a derivatized method to monitor PHE and TYR in plasma samples using liquid phase chromatography linked with quadrupole mass spectrometry. Accessible formaldehyde isotopes and cyanoborohydride were used to react with PHE and TYR amino groups to generate h2-formaldehyde-modified PHE and TYR (as standards) and d2-formaldehyde-modified PHE and TYR (as internal standards). We used tandem mass spectrometry for multiple reaction monitoring. We demonstrated a derivatized method suitable for the PKU screening of newborns. The recoveries for PHE and TYR were 85% and 90%, respectively. Furthermore, we compared the values of PHE and TYR in different human plasma sample storage methods, including direct plasma and dried blood spots, and the results showed no significant difference.

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A novel reductive amination method with isotopic formaldehydes for the preparation of internal standard and standards for determining organosulfur compounds in garlic

Cited by 12 publications

References 24 publications

S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

S‐Allyl cysteine in garlic (Allium sativum): Formation, biofunction, and resistance to food processing for value‐added product development

Therapeutic Role of Functional Components in Alliums for Preventive Chronic Disease in Human Being

Quantification of derivatized phenylalanine and tyrosine in dried blood spots using liquid chromatography with tandem spectrometry for newborn screening of phenylketonuria

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