Convenient Synthesis of Lactuloselysine and Its Use for LC-MS Analysis in Milk-like Model Systems

Vinale, Francesco; Monti, Simona Maria; Panunzi, Barbara; Fogliano, Vincenzo

doi:10.1021/jf990237i

Cited by 13 publications

(8 citation statements)

References 18 publications

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“…Detection of lactulosyllysine has been conducted by spectroscopy techniques such as MALDI-TOF, electrospray and nuclear magnetic resonance (NMR) analysis. A selective liquid chromatography (LC)-MS procedure allowed the detection and quantification of lactulosyllysine after complete enzymatic hydrolysis in milk samples [48]. One of the main problems related to the direct quantification of lactulosyl-lysine and other Amadori compounds is the lack of a pure standard [35,49].…”

Section: Direct Analysis Of Amadori Compoundsmentioning

confidence: 99%

Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods

Silván

Lagemaat

Olano

et al. 2006

Journal of Pharmaceutical and Biomedical Analysis

157

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Section: Direct Analysis Of Amadori Compoundsmentioning

confidence: 99%

Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods

Silván

Lagemaat

Olano

et al. 2006

Journal of Pharmaceutical and Biomedical Analysis

157

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“…A HPLC‐MS quantification of lactuloselysine in milk‐like model system using synthetic N ‐(1‐deoxy‐ d ‐lactulosyl‐1)‐ l ‐lysine‐OH as standard is set up to monitor the blockage of lysine residues during milk processing (Vinale, Monti, Panunzi, & Fogliano, ). While most of these methods are suitable for single AC or ACs in single kind of food material (Katayama et al., ).…”

Section: Introductionmentioning

confidence: 99%

LC‐MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities

Yang

Zhang

Shi

et al. 2020

Journal of Food Science

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In order to establish an efficient detection method to evaluate the formation of Amadori compounds (ACs) in food products and study the potential health effects, an ultra-high performance liquid chromatography-tandem mass spectrometric (UPLC-MS/MS) method using caffeine as internal standard was developed to determine eight ACs. The detection limits ranged from 0.0179 to 0.0887 mg/L for the ACs. The accuracy of the method was tested through measuring recovery of the spiked samples that varied from 81.90 ± 2.98% to 108.74 ± 2.34%. This method was further applied to detect ACs in 10 food products. Results showed that dry fruits and vegetables were rich in ACs, the total content of ACs varied from 1.36 ± 0.26 to 3415.91 ± 147.96 mg/100 g. The total amount of ACs in tomato juice heated under vacuum condition showed significant increment (P < 0.05) in 25 min at 80°C comparing with that under atmospheric pressure due to the rapid loss of water. Besides, the amino acid content shows positive correlation with the corresponding AC formation in Maillard reaction during food drying. After heated at fixed water activity (Aw) for 4 hr by sous-vide process, the ACs content in tomato powder increased significantly and the antioxidant activity improved as well.Practical Application: Results of this study provided a valuable tool to evaluate the formation of ACs in complex dry food products, facilitated the quality control of food products. The knowledge obtained will offer useful information to food processors. The synthesized ACs would facilitate further study into the antioxidant activities and potential health effects of specified AC.

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“…Initially, early products are formed, such as lactosyllysine and the Amadori product, lactulosyllysine. The latter can be measured in heated milk after enzymatic degradation by ion-exchange chromatography [1] or HPLC/MS [2]. Using an antibody specific for lactosylated proteins, the Amadori product can also be detected in processed milk without hydrolysis step by enzymelinked immunosorbent assay (ELISA) or immunoblotting [3,4].…”

Section: Introductionmentioning

confidence: 99%

Determination of theMaillard product oxalic acidmonolysinylamide (OMA) in heated milk products by ELISA

Hasenkopf

Übel

Bordiehn

et al. 2001

Nahrung

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Oxalic acid monolysinylamide (OMA), a Maillard product which had initially been identified as a reaction product of L-ascorbic acid, was formed, dependent on the reaction conditions, also from other carbohydrate sources. At elevated temperatures and in the presence of oxygen, the reaction of lactose with proteins resulted in the formation of relatively high amounts of OMA. Using a polyclonal antibody, which bound with high specificity and affinity to OMA-modified proteins, a competitive enzyme linked immunosorbent assay (ELISA) was developed to measure OMA formation in heat-treated milk products. The assay performance was characterized for OMA-modified beta-lactoglobulin diluted in buffer or pasteurized milk. For the latter, the least detectable dose was determined as 1.4 ng/ml with a linear range for quantification between 2 ng/ml and 200 ng/ml. For some samples intra- and interassay variation were determined. The ELISA was used to measure OMA-formation in heated milk and commercially available infant formula.

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Convenient Synthesis of Lactuloselysine and Its Use for LC-MS Analysis in Milk-like Model Systems

Cited by 13 publications

References 18 publications

Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods

Analysis and biological properties of amino acid derivates formed by Maillard reaction in foods

LC‐MS/MS for simultaneous detection and quantification of Amadori compounds in tomato products and dry foods and factors affecting the formation and antioxidant activities

Determination of theMaillard product oxalic acidmonolysinylamide (OMA) in heated milk products by ELISA

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