Derivatization of carbonyl compounds with 2,4-dinitrophenylhydrazine and their subsequent determination by high-performance liquid chromatography

Uchiyama, Shigehisa; Inaba, Yohei; Kunugita, Naoki

doi:10.1016/j.jchromb.2010.09.028

Cited by 107 publications

(64 citation statements)

References 87 publications

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“…The analysis through chemical derivatization with a suitable reagent is able to improve the extractability, volatility, stability, chromatographic properties, and MS detection of carbonyls, and for those reasons it is widely used in environmental, pharmacy, and food fields (Iglesias and others 2010; Uchiyama and others 2011). This methodology has been applied successfully to identify aldehydes and ketones released while the beef was roasting (Rochat and Chaintreau, 2005).…”

Section: Resultsmentioning

confidence: 99%

Gas Chromatographic‐Olfactometric Aroma Profile and Quantitative Analysis of Volatile Carbonyls of Grilled Beef from Different Finishing Feed Systems

Resconi

Montossi

Ferreira

et al. 2012

Journal of Food Science

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The knowledge of how production factors, such as animal feeding, can affect the flavor of meat is of significant interest toward in achieving a high-quality and differentiated product. The development of more specific and efficient methodologies is necessary to analyze meat aroma compounds, which would be used as routine analysis, that is for product authentication. In the future, the use of this analysis would allow producing and designing specific foods according to different markets.

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Section: Resultsmentioning

confidence: 99%

Gas Chromatographic‐Olfactometric Aroma Profile and Quantitative Analysis of Volatile Carbonyls of Grilled Beef from Different Finishing Feed Systems

Resconi

Montossi

Ferreira

et al. 2012

Journal of Food Science

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“…aromatic hydrocarbons (8,12,24,25,47,53,54), although recent studies have found that the high-voltage operated e-cigarette generates vapors containing cancer-causing agents such as formaldehyde (29).…”

Section: Innovationmentioning

confidence: 99%

Airway Exposure to E-Cigarette Vapors Impairs Autophagy and Induces Aggresome Formation

Shivalingappa

Hole

Westphal

et al. 2016

Antioxidants & Redox Signaling

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Aims: Electronic cigarettes (e-cigarettes) are proposed to be a safer alternative to tobacco cigarettes. Hence, we evaluated if e-cigarette vapors (eCV) impair cellular proteostasis similar to cigarette smoke exposure. Results: First, we evaluated the impact of eCV exposure (2.5 or 7.5 mg) on Beas2b cells that showed significant increase in accumulation of total polyubiquitinated proteins (Ub, insoluble fractions) with time-dependent decrease in proteasomal activities from 1 h ( p < 0.05), 3 h ( p < 0.001) to 6 h ( p < 0.001) of eCV exposure compared to room air control. We verified that even minimal eCV exposure (1 h) induces valosin-containing protein (VCP; p < 0.001), sequestosome-1/p62 (aberrant autophagy marker; p < 0.05), and aggresome formation (total polyUb-accumulation; p < 0.001) using immunoblotting (IB), fluorescence microscopy, and immunoprecipitation (IP). The inhibition of protein synthesis by 6 h of cycloheximide (50 lg/ml) treatment significantly ( p < 0.01) alleviates eCV-induced (1 h) aggresome bodies. We also observed that eCV (1 h)-induced protein aggregation can activate oxidative stress, apoptosis (caspase-3/7), and senescence ( p < 0.01) compared to room air controls. We verified using an autophagy inducer carbamazepine (20 lM, 6 h) or cysteamine (250 lM; 6 h, antioxidant) that eCV-induced changes in oxidative stress, poly-ub-accumulation, proteasomal activity, autophagy, apoptosis, and/or senescence could be controlled by autophagy induction. We further confirmed the role of acute eCV exposure on autophagy impairment in murine lungs (C57BL/6 and CD1) by IB (Ub, p62, VCP) and IP (VCP, p62), similar to in-vitro experiments. Innovation: In this study, we report for the first time that eCV exposure induces proteostasis/autophagy impairment leading to oxidative stress, apoptosis, and senescence that can be ameliorated by an autophagy inducer. Conclusion: eCV-induced autophagy impairment and aggresome formation suggest their potential role in chronic obstructive pulmonary disease-emphysema pathogenesis.

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“…Since D. biacutus can reduce CO 2 to CO by its carbon monoxide dehydrogenase enzyme (17), CO is available as a cosubstrate for this activation reaction. Derivatization of carbonyl compounds with DNPH has been used in the quantification of aldehydes and ketones (27)(28)(29)(30). In our study, the increase of ketone equivalents measured with DNPH in cell extracts indicated that CO and acetone were condensed to an aldehyde molecule.…”

Section: Discussionmentioning

confidence: 57%

Carbonylation as a Key Reaction in Anaerobic Acetone Activation by Desulfococcus biacutus

Acosta

Hardt

Schink

2013

Appl Environ Microbiol

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Acetone is activated by aerobic and nitrate-reducing bacteria via an ATP-dependent carboxylation reaction to form acetoacetate as the first reaction product. In the activation of acetone by sulfate-reducing bacteria, acetoacetate has not been found to be an intermediate. Here, we present evidence of a carbonylation reaction as the initial step in the activation of acetone by the strictly anaerobic sulfate reducer Desulfococcus biacutus. In cell suspension experiments, CO was found to be a far better cosubstrate for acetone activation than CO 2 . The hypothetical reaction product, acetoacetaldehyde, is extremely reactive and could not be identified as a free intermediate. However, acetoacetaldehyde dinitrophenylhydrazone was detected by mass spectrometry in cell extract experiments as a reaction product of acetone, CO, and dinitrophenylhydrazine. In a similar assay, 2-amino-4-methylpyrimidine was formed as the product of a reaction between acetoacetaldehyde and guanidine. The reaction depended on ATP as a cosubstrate. Moreover, the specific activity of aldehyde dehydrogenase (coenzyme A [CoA] acylating) tested with the putative physiological substrate was found to be 153 ؎ 36 mU mg ؊1 protein, and its activity was specifically induced in extracts of acetone-grown cells. Moreover, acetoacetyl-CoA was detected (by mass spectrometry) after the carbonylation reaction as the subsequent intermediate after acetoacetaldehyde was formed. These results together provide evidence that acetoacetaldehyde is an intermediate in the activation of acetone by sulfate-reducing bacteria.A cetone is produced by bacterial fermentations, for example, by several Clostridium species (1). It is also produced in chemistry as a solvent and as an intermediate in the synthetic chemical industry. Aerobic degradation of methyl ketones was first observed with hydrocarbon-utilizing bacteria (2). Acetone is degraded by some aerobic bacteria (3) and mammalian liver cells via oxygenase-dependent hydroxylation to acetol (4). Carboxylation of acetone to acetoacetate as a means of acetone activation was first proposed for a methanogenic enrichment culture (5). The requirement of CO 2 as a cosubstrate for acetone degradation was also observed with the nitrate reducer Thiosphaera pantotropha (6) and with Rhodobacter capsulatus and other phototrophs (7). The reaction was studied with the nitrate-reducing strain Bun N under anoxic conditions, and it was concluded that acetoacetate was formed by the ATP-dependent carboxylation of acetone (8, 9).Attempts to measure an in vitro carboxylation of acetone at that time were unsuccessful. However, exchange of radioactively labeled CO 2 with the carboxyl group of acetoacetate was catalyzed by cell extracts of strain Bun N (10). A similar CO 2 -and ATPdependent activation reaction was observed with the aerobic bacterium Xanthobacter autotrophicus strain Py2 (11). A comparison between the acetone carboxylase of strain Py2 and the carboxylase of the phototrophic bacterium Rhodobacter capsulatus showed that they are ide...

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Derivatization of carbonyl compounds with 2,4-dinitrophenylhydrazine and their subsequent determination by high-performance liquid chromatography

Cited by 107 publications

References 87 publications

Gas Chromatographic‐Olfactometric Aroma Profile and Quantitative Analysis of Volatile Carbonyls of Grilled Beef from Different Finishing Feed Systems

Gas Chromatographic‐Olfactometric Aroma Profile and Quantitative Analysis of Volatile Carbonyls of Grilled Beef from Different Finishing Feed Systems

Airway Exposure to E-Cigarette Vapors Impairs Autophagy and Induces Aggresome Formation

Carbonylation as a Key Reaction in Anaerobic Acetone Activation by Desulfococcus biacutus

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